Creamy Crockpot White Chicken Chili Soup
A rich, comforting bowl of goodness made easy in your slow cooker! This Crockpot White Chicken Chili features tender shredded chicken, creamy white beans, sweet corn, and bold Southwestern spices for a cozy, flavor-packed meal perfect for chilly nights or family dinners.
Ingredients:
For the Chili:
1 lb boneless, skinless chicken breasts (trimmed of excess fat)
1 yellow onion, chopped
2 cloves garlic, chopped
3 cups low-sodium chicken broth (about 24 oz)
2 cans (15 oz each) great northern beans, drained and rinsed
2 cans (4 oz each) diced green chilies (one mild, one spicy for balance)
1 can (15 oz) whole kernel corn, drained
1 tsp salt
½ tsp ground black pepper
1 tsp ground cumin
¾ tsp dried oregano
½ tsp chili powder
¼ tsp cayenne pepper (optional for extra heat)
Small handful of fresh cilantro, chopped
½ cup reduced-fat cream cheese, softened (4 oz)
¼ cup half-and-half cream
For Serving:
Sliced jalapeños
Sliced avocados
A dollop of sour cream
Chopped cilantro
Crispy tortilla strips
Grated Monterey Jack or Mexican cheese
Directions:
Add the onion, garlic, chicken breasts, chicken broth, beans, diced chilies, and corn into your crockpot. Stir well.
Sprinkle in salt, pepper, cumin, oregano, chili powder, and cayenne. Mix everything so the flavors blend evenly.
Cover and cook on Low for 6–8 hours or High for 3–4 hours, until the chicken is fully cooked and tender.
Remove the chicken breasts, shred with two forks, and return them to the pot.
Stir in the softened cream cheese and half-and-half until melted and smooth. Let it warm for a few minutes to thicken.
Serve hot, topped with your favorite garnishes jalapeños, avocado, sour cream, cilantro, tortilla strips, and cheese.
Nutritional Info:
Prep Time: 15 mins
Cook Time: 3–8 hrs
Total Time: 3–8 hrs 15 mins
Calories: ~300 kcal per serving
Serves: 6
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