If you’re on the hunt for a cozy, comforting, and utterly delicious meal to warm your soul, look no further than this Flavorful Crockpot White Chicken Chili Soup Recipe. Packed with tender chicken, creamy beans, a gentle kick of spices, and a smooth texture thanks to cream cheese and half-and-half, this recipe brings together the perfect balance of hearty and rich. It’s one of those easy set-it-and-forget-it dishes that fills your home with inviting aromas and offers a bowlful of satisfying warmth at the end of the day.
Ingredients You’ll Need
The beauty of this soup lies in its simplicity—each ingredient is thoughtfully chosen to build layers of flavor, texture, and just the right amount of spice. You won’t find any complicated or hard-to-find components here, just wholesome, tasty essentials.
- 1 pound boneless, skinless chicken breasts: The star protein, tender and perfect for shredding in the slow cooker.
- 1 yellow onion: Adds a sweet, aromatic base that deepens the flavor profile.
- 2 cloves garlic: Gives the soup a subtle punch and fragrant warmth.
- 3 cups low-sodium chicken broth: Keeps the soup light yet flavorful, allowing the spices and veggies to shine.
- 2 cans great northern beans: Creamy and hearty, they add satisfying texture and protein.
- 2 cans diced green chilies: Bring a mild heat and fresh flavor that lifts the whole dish.
- 1 can whole kernel corn: Adds sweetness and a delightful pop of color.
- 1 teaspoon salt: Essential for enhancing every flavor in the pot.
- 1/2 teaspoon black pepper: Provides gentle spice and depth.
- 1 teaspoon ground cumin: Infuses the soup with a warm earthiness that defines white chili.
- 3/4 teaspoon dried oregano: Adds a subtle herbal note that complements the other spices.
- 1/2 teaspoon chili powder: Delivers a touch of smoky heat without overwhelming the dish.
- 1/4 teaspoon cayenne pepper: Just enough to give a little kick—it’s all about balance!
- A small handful of fresh cilantro, chopped: Brightens the soup with fresh, vibrant flavor.
- 1/2 cup reduced-fat cream cheese, softened: Brings a luscious creaminess that smooths out the spices beautifully.
- 1/4 cup half-and-half cream: Enhances the soup’s silky texture without heaviness.
How to Make Flavorful Crockpot White Chicken Chili Soup Recipe
Step 1: Prep Your Ingredients
Start by giving your yellow onion and garlic a good chop—they’re the fragrant base that sets the tone for the soup. Rinse and drain the great northern beans to keep the flavors fresh and balanced. This prep work helps the flavors fuse together in the slow cooker later on.
Step 2: Layer the Ingredients in the Crockpot
Place the chicken breasts in the slow cooker first, followed by the chopped onion, garlic, drained beans, diced green chilies, and whole kernel corn. Pour in the chicken broth and sprinkle the salt, black pepper, cumin, oregano, chili powder, and cayenne pepper on top. Give it a good stir so those spices meld with the ingredients—this is where the magic really begins!
Step 3: Slow Cook Your Soup
Cover the crockpot and set it on low heat for about 3 hours. This low and slow cooking allows the chicken to become perfectly tender and infuses the broth with all those vibrant flavors, creating an irresistible aroma that will have your kitchen smelling like heaven.
Step 4: Shred the Chicken
Once the cooking time is up, remove the chicken breasts and shred them using two forks. This shredding step is pure comfort-food bliss because it makes sure the chicken is tender enough to soak up all those spicy, creamy flavors in every bite.
Step 5: Add Creaminess and Finish Cooking
Return the shredded chicken to the crockpot and stir in the softened cream cheese and half-and-half cream. Mix everything together until the cream cheese melts completely into the soup, which will take about 10 to 15 minutes of gentle heating. The result is a silky, velvety broth that feels like a warm hug.
Step 6: Ready to Serve
Your Flavorful Crockpot White Chicken Chili Soup Recipe is now ready to delight your taste buds! Ladle it into bowls and get ready to enjoy some serious comfort.
How to Serve Flavorful Crockpot White Chicken Chili Soup Recipe
Garnishes
Don’t overlook the power of a great garnish! A sprinkle of fresh chopped cilantro adds brightness, while a dollop of sour cream or shredded cheese can elevate the creaminess. Thinly sliced jalapeños or a squeeze of fresh lime bring extra zing if you like a little extra flavor pop.
Side Dishes
This soup pairs wonderfully with warm, crusty bread or corn tortillas, perfect for dipping and sopping up every last drop. A simple mixed green salad or roasted vegetables also balance out the richness and add a fresh contrast to the meal.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out bread bowls or mini crockpots for a rustic yet charming vibe. You can also top the soup with crushed tortilla chips or crispy fried onions to add a delightful crunch that contrasts beautifully with the creamy soup base.
Make Ahead and Storage
Storing Leftovers
This soup holds up beautifully in the fridge for up to 4 days. Store it in an airtight container to maintain freshness and keep the flavors vibrant—just give it a good stir before reheating to reincorporate any separation.
Freezing
Want to save some for later? This soup freezes wonderfully. Portion it out into freezer-safe containers or heavy-duty freezer bags, leaving a little space for expansion. It will keep well for up to 3 months, making it a fantastic option for quick, go-to meals.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. This slow reheating method helps maintain the creamy texture. Avoid microwaving at high heat, which can cause the dairy to separate and affect the overall consistency.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are a great choice if you prefer richer, more flavorful meat. They stay juicy and tender in the slow cooker and work perfectly in this soup.
Is this soup spicy?
The heat level is mild to moderate thanks to the combination of green chilies, chili powder, and cayenne pepper. If you prefer less spice, simply reduce the cayenne or omit it altogether for a gentler flavor.
Can I make this recipe in a regular pot on the stove?
Yes, you can! Just simmer all the ingredients on low heat for about an hour until the chicken is cooked and tender. Then shred the chicken and add the cream cheese and half-and-half as directed.
What can I substitute for cream cheese?
If you don’t have cream cheese, Greek yogurt or sour cream can work as creamy alternatives. Add them at the end of cooking and stir gently to prevent curdling.
How can I make this recipe dairy-free?
Use coconut milk or a dairy-free cream substitute instead of cream cheese and half-and-half. This will still give you a creamy texture while keeping the dish dairy-free and just as delicious.
Final Thoughts
This Flavorful Crockpot White Chicken Chili Soup Recipe is a true keeper—whether you’re feeding your family on a busy weeknight or preparing for a cozy weekend at home. It’s simple, packed with fragrant spices, and luxuriously creamy in all the right ways. I promise once you try it, it’ll become one of your favorite comfort food staples, too. So grab your slow cooker and get ready to enjoy a bowlful of warmth and happiness!
Print
Flavorful Crockpot White Chicken Chili Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours 15 minutes
- Total Time: 3 hours 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Description
This cozy and flavorful Crockpot White Chicken Chili Soup is a creamy, mildly spiced dish perfect for a comforting meal. Made with tender chicken breasts, beans, corn, and a blend of savory spices, it’s slow-cooked to perfection and finished with cream cheese and half-and-half for a rich, satisfying texture.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 2 cans (15 ounces each) great northern beans, rinsed and drained
- 2 cans (4 ounces each) diced green chilies
- 1 can (15 ounces) whole kernel corn, drained
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 3/4 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
Finishing Ingredients
- 1/2 cup reduced-fat cream cheese, softened
- 1/4 cup half-and-half cream
- A small handful of fresh cilantro, chopped (for garnish)
Instructions
- Prepare Ingredients: Chop the yellow onion and mince the garlic cloves. Rinse and drain the great northern beans thoroughly to reduce excess sodium and improve texture.
- Combine in Slow Cooker: Place the chicken breasts, chopped onion, minced garlic, chicken broth, rinsed beans, diced green chilies, drained corn, salt, black pepper, ground cumin, dried oregano, chili powder, and cayenne pepper into the slow cooker. Stir the mixture well to evenly distribute the ingredients and spices.
- Cook Slowly: Cover the slow cooker with its lid and cook on the low setting for approximately 3 hours. This slow cooking time allows the chicken to become tender and the flavors to meld beautifully.
- Shred Chicken: Once cooked, remove the chicken breasts and shred them into bite-sized pieces using two forks. Return the shredded chicken back into the slow cooker, mixing it in with the other ingredients.
- Add Cream and Heat: Stir in the softened reduced-fat cream cheese and half-and-half cream until fully incorporated into the soup. Continue heating for an additional 10 to 15 minutes to warm through and create a creamy consistency.
- Serve: Ladle the hot white chicken chili into bowls and garnish with freshly chopped cilantro if desired. Serve immediately and enjoy the comforting flavors.
Notes
- For a spicier chili, consider adding extra cayenne pepper or chopped jalapeños.
- To make this recipe gluten-free, ensure that the chicken broth and seasoning blends are certified gluten-free.
- You can substitute cream cheese and half-and-half with full-fat versions for richer texture.
- This soup stores well in the fridge for up to 3 days and freezes beautifully for up to 2 months.
- Serve with toppings like shredded cheese, sour cream, or tortilla chips for added texture and flavor.
