Description

Flavorful Crockpot White Chicken Chili Soup is a creamy and zesty twist on traditional chili that promises warmth and comfort in every bowl. Perfect for busy weeknights or gatherings, this dish combines tender chicken, hearty beans, and a unique blend of spices that will leave your family and friends asking for more. With its easy preparation in a slow cooker, you can simply toss in the ingredients and let the flavors meld while you go about your day. Enjoy this versatile meal topped with fresh avocado, jalapeños, or cheese for an extra touch!

Ingredients

Scale

1 pound boneless, skinless chicken breasts
1 yellow onion
2 cloves garlic
3 cups low sodium chicken broth
2 cans great northern beans
2 cans diced green chilies
1 can whole kernel corn
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon ground cumin
3/4 teaspoon dried oregano
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/2 cup reduced-fat cream cheese
1/4 cup half-and-half cream
Sliced jalapeños
Sliced avocados
Dollop of sour cream
Chopped fresh cilantro
Tortilla strips
Grated monterey jack or mexican cheese

Instructions

Chop the onion and garlic finely. Rinse the beans under cold water.
In the slow cooker, layer chicken breasts at the bottom. Add onions and garlic on top.
Pour in chicken broth followed by rinsed beans, diced green chilies, and drained corn.
Season with salt, black pepper, cumin, oregano, chili powder, and cayenne. Stir gently to combine.
Cover and cook on low for about 180 minutes (3 hours).
Shred the chicken after cooking and stir in softened cream cheese and half-and-half until fully blended.
Serve hot with your choice of toppings.

Prep Time: 15 minutes
Cook Time: 180 minutes
Category: Main
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 290
Sugar: 3g
Sodium: 580mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 8g
Protein: 24g
Cholesterol: 75mg

Keywords: For added spice, increase cayenne pepper or use spicier green chilies. Customize with additional vegetables like bell peppers or corn for variety. This soup can be frozen for up to three months—just leave room for expansion in your container.