Crockpot White Chicken Chili Soup for Cozy Weeknight Dinners

This Crockpot White Chicken Chili Soup is a delicious and comforting meal packed with protein, perfect for chilly evenings.

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Prep Time 15

Cook Time 6

Total Time 6 15

Servings: 6 servings

Course: Soup

Cuisine: American

Calories: 380

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup

2 lbs Boneless Skinless Chicken Breasts fresh or thawed
1 medium Onion diced
3 cloves Garlic minced
2 cans Great Northern Beans drained
2 cans Green Chiles
1 cup Corn frozen or canned, drained
4 cups Chicken Broth homemade or store-bought
1/4 cup Cilantro fresh, chopped

For Creaminess

8 oz Cream Cheese softened
1 cup Half-and-Half

Equipment

Crockpot

Method

Step-by-Step Instructions

Place the boneless skinless chicken breasts at the bottom of your crockpot. Season with salt, pepper, cumin, oregano, chili powder, and cayenne.
Layer the diced onion and minced garlic atop the seasoned chicken, followed by the Great Northern beans, green chiles, and corn. Pour the chicken broth over the top and sprinkle cilantro.
Gently stir the ingredients together, cover, and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
Carefully remove chicken from the crockpot, shred it, and return to the soup.
Add cream cheese and half-and-half to the crockpot, stirring gently. Cook on HIGH for an additional 15 minutes until creamy.
Serve warm, topped with extra cilantro or your favorite garnishes.

Nutrition

Serving: 1bowlCalories: 380kcalCarbohydrates: 32gProtein: 35gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 95mgSodium: 850mgPotassium: 700mgFiber: 8gSugar: 3gVitamin A: 500IUVitamin C: 8mgCalcium: 100mgIron: 3mg

Notes

This chili freezes well; omit cream cheese and half-and-half before freezing to maintain texture.

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