Description
This Flavorful Crockpot White Chicken Chili Soup is a creamy, comforting dish made with tender chicken breasts, great northern beans, green chilies, and a blend of aromatic spices. Slow-cooked to perfection, it combines wholesome ingredients with a touch of creaminess from reduced-fat cream cheese and half-and-half, resulting in a hearty meal perfect for any day.
Ingredients
Scale
Protein
- 1 pound boneless, skinless chicken breasts
Vegetables & Beans
- 1 yellow onion, chopped
- 2 cloves garlic, chopped
- 2 cans great northern beans, rinsed and drained
- 2 cans diced green chilies
- 1 can whole kernel corn
Liquids
- 3 cups low-sodium chicken broth
- 1/4 cup half-and-half cream
Dairy
- 1/2 cup reduced-fat cream cheese, softened
Spices & Herbs
- 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
- A small handful of fresh cilantro, chopped
Instructions
- Prepare Ingredients: Chop the yellow onion and garlic cloves into small pieces. Rinse and drain the great northern beans thoroughly to remove any excess liquid.
- Combine in Slow Cooker: Place the chicken breasts, chopped onion and garlic, chicken broth, rinsed beans, diced green chilies, whole kernel corn, salt, black pepper, ground cumin, dried oregano, chili powder, and cayenne pepper into the slow cooker. Stir all ingredients well to combine flavors.
- Cook Slowly: Cover the slow cooker with the lid and set it to cook on low heat for about 3 hours, or until the chicken becomes tender and easily shreds with a fork.
- Shred the Chicken: Remove the cooked chicken breasts from the slow cooker, shred them into bite-sized pieces using two forks, and then return the shredded chicken back into the slow cooker.
- Add Cream and Heat: Stir in the softened reduced-fat cream cheese and the half-and-half cream into the chili until fully incorporated. Continue cooking for an additional 10 to 15 minutes, allowing the soup to thicken slightly and the flavors to meld.
- Serve: Ladle the hot white chicken chili soup into bowls and garnish with the freshly chopped cilantro or other desired toppings. Serve immediately and enjoy the comforting flavors.
Notes
- For a spicier chili, increase the amount of cayenne pepper or add diced jalapeños.
- Use low-sodium chicken broth to control the salt levels in the soup.
- If you prefer a thicker chili, you can mash some of the beans before adding the cream cheese.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Serve with toppings such as shredded cheese, sour cream, or crushed tortilla chips for added texture.
