Best Crockpot White Chicken Chili Soup
This Crockpot White Chicken Chili Soup is the ultimate cozy comfort food for winter. Creamy, flavorful, and effortless to make, it combines tender chicken, hearty white beans, and zesty green chiles — all slow-cooked to perfection. Whether you’re meal-prepping or feeding a hungry crowd, this rich and satisfying soup is sure to become your go-to crockpot favorite.
Ingredients
- 1 ½ lbs boneless skinless chicken breasts or thighs
- 2 cans 15 oz each white beans, drained and rinsed
- 1 can 15 oz corn, drained
- 1 can 4 oz diced green chiles
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp dried oregano
- Salt and black pepper to taste
- 4 oz cream cheese or ½ cup sour cream or Greek yogurt
- Juice of 1 lime
- Fresh cilantro shredded cheese, avocado, or tortilla chips for garnish
- Optional Add-Ins:
- Jalapeño or cayenne for extra spice
- Extra corn or beans for thicker consistency
- Coconut cream for a dairy-free version
Instructions
- Prep the Ingredients:
- Dice onion, mince garlic, and drain the beans and corn. Gather all seasonings for easy use.
- Add Everything to the Crockpot:
- Place the chicken at the bottom of the slow cooker. Top with beans, corn, green chiles, onion, garlic, broth, and spices. Stir gently to combine.
- Cook Until Tender:
- Cover and cook on Low for 6–8 hours or High for 3–4 hours, until the chicken is tender enough to shred.
- Shred and Add Creaminess:
- Remove the chicken, shred with two forks, then return it to the pot. Stir in cream cheese (or sour cream/Greek yogurt) until smooth and creamy.
- Finish and Serve:
- Add lime juice for brightness and adjust seasoning as needed. Serve warm, garnished with cilantro, cheese, avocado, or tortilla chips.
Notes
- Make it spicier: Add jalapeños or hot sauce.
- Dairy-free option: Use coconut cream instead of cheese or sour cream.
- Thicker soup: Mash a few beans or add a cornstarch slurry before serving.
- Storage: Refrigerate up to 4 days or freeze up to 3 months.