Description
Creamy, hearty, and loaded with tender chicken and white beans, this Crockpot White Chicken Chili Soup is a comforting slow cooker meal that fills your kitchen with warmth and spice.
Ingredients
1 lb boneless skinless chicken breasts or thighs
2 cans Great Northern beans, drained and rinsed
2 cans diced green chilies
1 can corn, drained
3 cups low-sodium chicken broth
1 yellow onion, finely chopped
2 garlic cloves, minced
1 tsp ground cumin
¾ tsp dried oregano
½ tsp chili powder
¼ tsp cayenne pepper
½ tsp black pepper
1 tsp salt
¼ cup half-and-half
½ cup reduced-fat cream cheese, softened
Optional toppings: tortilla strips, sour cream, shredded cheese, sliced avocado, sliced jalapeños, chopped cilantro
Instructions
1. Season raw chicken with salt, pepper, cumin, oregano, chili powder, and cayenne, then place in the slow cooker.
2. Add onion, garlic, beans, chilies, corn, and broth to the cooker and stir slightly.
3. Cook on LOW for 8 hours or HIGH for 3–4 hours until the chicken is tender.
4. Remove chicken, shred with forks, and return to the slow cooker.
5. Add cream cheese and half-and-half, cover, and cook on HIGH for 15 minutes until smooth and creamy.
6. Stir to combine well and adjust seasonings if needed before serving with desired toppings.
Notes
Chicken thighs or cooked rotisserie chicken can be used instead of raw breasts.
If using frozen chicken, extend cooking time until fully cooked.
To thicken chili, add a cornstarch slurry or mash some beans.
Cilantro can be replaced with parsley or omitted.
For dairy-free versions, substitute with coconut milk or other alternatives; broth will be thinner.
- Prep Time: 15 minutes
- Cook Time: 8 hours (LOW) or 3–4 hours (HIGH)
- Category: Soup Recipes
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 150
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 6 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 55 mg