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
Scale
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.