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CROCKPOT WHITE CHICKEN CHILI SOUP centered hero view, clean and uncluttered
Yesica Andrews

Crockpot White Chicken Chili Soup: Ultimate Cozy Feast

This crockpot white chicken chili soup is the ultimate cozy feast for any day. With tender chicken breasts, great northern beans, and a blend of mild and spicy green chilies, this white chicken soup crockpot recipe is packed with flavor. Perfect for healthy crockpot soups and stews lovers, it makes a hearty and comforting crockpot dinner soup that's easy to prepare and sure to satisfy.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts (extra fat trimmed)
  • 1 yellow onion (chopped)
  • 2 cloves garlic (chopped)
  • 3 cups chicken broth (low sodium, 24 oz.)
  • 2 cans great northern beans (15 oz each, drained and rinsed)
  • 2 cans diced green chilies (4 oz each, one spicy, one mild)
  • 1 can whole kernel corn (15 oz, drained)
  • 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
  • A small handful of fresh cilantro (chopped)
  • 1/2 cup reduced-fat cream cheese (softened, 4 oz.)
  • 1/4 cup half-and-half cream
  • Sliced jalapeños
  • Sliced avocados
  • A dollop of sour cream
  • Chopped fresh cilantro
  • Tortilla strips
  • Grated monterey jack or mexican cheese

Method
 

  1. Place chicken breasts in the crockpot.
  2. Add chopped onion, garlic, chicken broth, great northern beans, diced green chilies, and drained corn.
  3. Season with salt, black pepper, cumin, oregano, chili powder, and cayenne pepper.
  4. Stir ingredients gently to combine.
  5. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until chicken is tender.
  6. Remove chicken breasts and shred with two forks, then return shredded chicken to the crockpot.
  7. Stir in softened cream cheese and half-and-half cream until smooth and creamy.
  8. Add chopped fresh cilantro and stir well.
  9. Serve hot topped with sliced jalapeños, sliced avocados, a dollop of sour cream, extra chopped cilantro, tortilla strips, and grated Monterey Jack or Mexican cheese as desired.

Notes

  • For a thicker chili, remove the lid during the last 30 minutes of cooking to reduce the liquid. You can also substitute the chicken breasts with thighs for a juicier texture. Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.