Go Back

Crockpot White Chicken Chili Soup

A creamy and comforting white chicken chili soup that cooks itself in a crockpot, perfect for a weeknight dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 can (15 oz) white beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (4 oz) green chilies
  • 4 cups chicken broth
  • 1 tsp cumin
  • 1 tsp chili powder
  • to taste Salt and pepper
  • 1 cup sour cream
  • 1 cup shredded cheese (optional)
  • Fresh cilantro for garnish (optional)

Method
 

Preparation
  1. In a crockpot, combine the chicken breasts, onion, garlic, white beans, corn, green chilies, chicken broth, cumin, chili powder, and a good sprinkle of salt and pepper.
  2. Cook on low for 6-8 hours or on high for 3-4 hours.
  3. Once the chicken is fully cooked, shred it directly in the crockpot using two forks.
  4. Stir in the sour cream and cheese (if using) until beautifully melted and combined.
  5. Serve hot, garnished with fresh cilantro, if desired.

Notes

For a thicker soup, blend a portion and mix it back in. Adjust cooking time based on your schedule. Store in an airtight container for 3-4 days in the fridge or freeze for up to 3 months. To reheat, warm in a pot over low heat.