This Slow Cooker White Chicken Chili Soup features tender chicken, creamy white beans, and a zesty broth with green chilies. Perfect for a cozy meal, it’s an easy, hands-off recipe that blends bold flavors with comforting warmth.
Why You’ll Love This Recipe
This slow cooker white chicken chili soup is a perfect blend of creamy, spicy, and hearty, making it a standout dish for any occasion. The tender chicken, white beans, and tangy green chilies create a satisfying meal that’s both nutritious and flavorful, ideal for busy days or chilly nights. The slow cooker handles all the work, infusing the soup with rich tastes while you go about your day. Whether served with tortilla chips, cornbread, or on its own, this recipe is versatile, budget-friendly, and packed with protein, making it a go-to for family dinners or meal prep that gets better with time.
Recipe Tips and Tricks
- Use Bone-In Chicken: Bone-in thighs or breasts add extra flavor; shred after cooking.
- Sauté for Depth: Sauté onions and garlic to enhance the soup’s savory base.
- Adjust Spice: Control heat by varying green chilies or adding jalapeños to taste.
- Thicken Naturally: Mash some beans or add a cornstarch slurry for a creamier texture.
- Low and Slow: Cook on low to keep chicken tender and meld flavors without drying out.
- Skim Fat: Remove excess fat from the broth after cooking for a lighter soup.
- Season Gradually: Add salt and pepper at the end, as broth and cheese can vary in saltiness.
- Fresh Toppings: Garnish with cilantro or lime for a fresh, bright finish.
Slow Cooker White Chicken Chili Soup
Creamy slow cooker white chicken chili soup, zesty and hearty, perfect for cozy meals.
Ingredients
- 1 can (4 oz) diced green chilies
- 1 large yellow onion, diced
- 1 tsp black pepper
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp salt
- 2 cans (15 oz each) great northern beans, drained and rinsed
- 2 lbs chicken thighs (bone-in, skin-on)
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 4 oz cream cheese
Instructions
- Prep the Chicken: Pat chicken thighs dry and season with salt and pepper for a flavorful start.
- Sauté Aromatics: Heat a skillet over medium heat with a drizzle of oil. Sauté diced onion for 5 minutes until soft, then add garlic and cook for 1 minute.
- Load the Slow Cooker: Place chicken thighs in the slow cooker. Add sautéed onion and garlic, spreading evenly.
- Add Beans and Chilies: Pour in drained beans and diced green chilies, mixing gently around the chicken.
- Season the Mix: Sprinkle cumin and oregano over the ingredients for warm, earthy flavors.
- Pour in Broth: Add chicken broth, ensuring chicken is mostly submerged. Stir lightly to combine.
- Cook Low and Slow: Cover and cook on low for 6-8 hours, until chicken is tender and shreds easily.
- Add Creaminess: Stir in cream cheese during the last 30 minutes, letting it melt and thicken the soup.
- Shred Chicken: Remove chicken, shred with two forks, and return to the slow cooker, mixing well.
- Serve and Enjoy: Ladle into bowls and top with cilantro or lime if desired, perfect with tortilla chips!
Notes
- Bone-in thighs add flavor; remove skin after cooking if preferred.
- Adjust green chilies or add jalapeños for more heat.
- Stir cream cheese well to avoid clumps; cut into cubes for easier melting.
- Store leftovers promptly to maintain freshness.
- This recipe can be adapted for gluten-free diets with certified ingredients.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 377Total Fat 22gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 13gCholesterol 159mgSodium 571mgCarbohydrates 15gFiber 4gSugar 2gProtein 34g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Chicken Thighs (2 lbs): Bone-in, skin-on thighs provide juiciness and flavor; about 4-6 pieces.
- Great Northern Beans (2 cans, 15 oz each): Creamy and mild, drained and rinsed for texture.
- Diced Green Chilies (4 oz can): Adds mild heat and flavor; adjust for spice preference.
- Yellow Onion (1 large): Brings sweet-savory depth; dice finely for even cooking.
- Garlic (3 cloves): Fresh minced garlic adds aromatic warmth to the broth.
- Chicken Broth (4 cups): Low-sodium broth keeps the soup light and allows seasoning control.
- Cumin (1 tsp): Ground cumin lends an earthy, warm note that complements the chilies.
- Oregano (1 tsp, dried): Adds a subtle herbal flavor; fresh oregano can enhance freshness.
- Cream Cheese (4 oz): Creates a creamy texture; use full-fat for richness.
- Salt and Pepper (1 tsp each): Enhances flavors; adjust after cooking to taste.
Variations and Substitutions
- Chicken Swap: Use boneless breasts or a rotisserie chicken for convenience; adjust cooking time.
- Bean Options: Substitute with cannellini or navy beans for a similar creamy texture.
- Spice It Up: Add jalapeños or cayenne for extra heat, adjusting to preference.
- Broth Swap: Use vegetable broth for a lighter flavor or bone broth for extra nutrition.
- Cheese Variations: Swap cream cheese with Monterey Jack or sour cream for a different creaminess.
- Veggie Add-Ins: Include corn or bell peppers for added sweetness and color.
- Herb Twist: Replace oregano with cilantro or thyme for a different herbal profile.
- Gluten-Free: Naturally gluten-free; ensure broth and canned goods are certified gluten-free.
Storage Options
- Refrigerator: Store in an airtight container for up to 4 days; reheat with a splash of broth.
- Freezer: Freeze in portioned containers for up to 3 months; thaw in fridge before reheating.
- Reheating: Warm on the stovetop or in the microwave, stirring to blend cream cheese.
Dish Gallery
Please share this Slow Cooker White Chicken Chili Soup with your friends and do a comment below about your feedback.
We will meet you on next article.
Until you can read, Slow Cooker Ham and Bean Soup