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Easy Crockpot White Chicken Chili Soup

A hearty and creamy white chicken chili that combines tender chicken, creamy beans, and zesty spices, all simmered in a slow cooker for an effortless meal.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts Can substitute with shredded rotisserie chicken.
  • 1 can (15 oz) white beans, drained and rinsed Alternative: black or kidney beans.
  • 1 can (15 oz) corn, drained Consider substituting with diced bell peppers.
  • 1 can (4 oz) diced green chilies
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste salt
  • to taste pepper
  • 1 cup sour cream (optional) Can substitute with Greek yogurt.
  • as needed fresh cilantro for garnish (optional)

Method
 

Preparation
  1. Start by placing the chicken breasts at the bottom of the crockpot.
  2. Add the drained white beans, corn, diced green chilies, chopped onion, and minced garlic.
  3. Pour the chicken broth over the top, followed by the cumin, chili powder, salt, and pepper. Stir everything gently to combine.
  4. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
  5. About 30 minutes before serving, shred the chicken right in the pot and stir in sour cream, if you're using it.
  6. Serve it hot, garnished with fresh cilantro for a burst of flavor.

Notes

For extra flavor, consider sautéing the onions and garlic before adding them to the crockpot. Adjust spices to your liking; add cayenne pepper or jalapeño for more heat. Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezes well for about 3 months.