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Creamy White Chicken Chili Soup

This creamy, savory crockpot white chicken chili soup is a celebration of simplicity, blending tender chicken with comforting spices to create a dish that warms the heart.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican-American
Calories: 360
Ingredients Method Notes

Ingredients
  

Chicken and Base Ingredients
  • 4 pieces Chicken Breasts Fresh chicken works best for tenderness.
  • 1 cup Onion Diced, red or yellow onions are great choices.
  • 3 cloves Garlic Fresh minced garlic is recommended.
  • 2 cans Great Northern Beans Feel free to use any white beans.
  • 1 can Green Chiles Substitute with jalapeños for a spicier kick.
  • 1 cup Corn Canned or frozen for convenience.
  • 4 cups Chicken Broth Vegetable broth can be used for a lighter taste.
Spices
  • 1 teaspoon Cumin Adds warmth; a must for flavor depth.
  • 1 teaspoon Oregano Infuses an earthy taste.
  • 2 tablespoons Chili Powder Essential for warmth and richness.
  • 1/2 teaspoon Cayenne Pepper Tailor to taste.
  • 1 teaspoon Salt Adjust to your preference.
  • 1 teaspoon Pepper Adjust to your preference.
Creamy Components
  • 8 ounces Cream Cheese Add towards the end of cooking.
  • 1 cup Half-and-Half Can be substituted with heavy cream.

Method
 

Preparation
  1. Place the chicken breasts at the bottom of your slow cooker and season with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
  2. Add the diced onion and minced garlic on top of the chicken.
  3. Pour in the chicken broth, ensuring everything is covered by the liquid.
  4. Add the great northern beans and corn, stirring slightly to combine the ingredients.
Cooking
  1. Set your slow cooker to low and let it cook for about 6 hours.
  2. In the last 30 minutes of cooking, shred the chicken with two forks and stir in the cream cheese and half-and-half until creamy and smooth.

Notes

This soup can be made a day in advance and refrigerated before adding cream cheese and half-and-half. To freeze, store leftovers in an airtight container and thaw overnight before reheating.