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Creamy Crockpot White Chicken Chili

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This creamy crockpot white chicken chili is a light yet satisfying soup that’s perfect for busy weeknights. With just 15 minutes of prep, the slow cooker does all the work, delivering a silky, flavorful chili that tastes even better the next day.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 2–3 large)
  • 2 (15-ounce) cans Great Northern beans, drained and rinsed
  • 1 (4-ounce) can diced green chiles
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (or to taste)
  • Salt and black pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
  • 8 ounces Neufchâtel cheese, softened and cubed (or regular cream cheese)
  • 1 cup frozen corn
  • 1/4 cup fresh cilantro, chopped (plus more for garnish)
  • Juice of 1 lime (about 2 tablespoons)

Instructions

  1. Prep your ingredients: Dice the onion, mince the garlic, drain and rinse the beans, and cut the Neufchâtel cheese into cubes.
  2. Layer everything in the slow cooker: Place the chicken breasts at the bottom in an even layer. Add the diced onion, minced garlic, drained beans, diced green chiles, and frozen corn on top. Do not stir.
  3. Add the seasonings: Sprinkle the cumin, oregano, cayenne, salt, and pepper evenly over the top.
  4. Pour in the broth: Slowly pour the chicken broth over the top, trying not to disturb the layers too much.
  5. Cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
  6. About 30 minutes before serving, remove the chicken breasts from the slow cooker and shred with two forks. Return the shredded chicken to the pot.
  7. Stir in the cubed Neufchâtel cheese until completely melted and incorporated, about 2-3 minutes.
  8. Stir in the fresh lime juice and chopped cilantro. Taste and adjust seasoning as needed.
  9. Turn off the slow cooker and let the chili rest for about 10 minutes before serving.
  10. Ladle into bowls and garnish with extra cilantro, Greek yogurt or sour cream, sliced avocado, shredded Monterey Jack cheese, or tortilla chips.

Notes

For a thicker chili, mash some of the beans against the side of the pot with a fork before stirring them back in. This chili tastes even better the next day. To make it dairy-free, use dairy-free cream cheese or stir in full-fat coconut milk at the end. For a vegetarian version, omit the chicken and use vegetable broth, adding an extra can of beans and a diced sweet potato.

Nutrition

Keywords: white chicken chili, crockpot chili, slow cooker chili, creamy chicken chili, easy chili recipe, healthy chili, gluten-free chili

Find it online: https://clunkcook.com/creamy-crockpot-white-chicken-chili-easy-light-and-satisfying-soup/