Creamy and delicious crockpot white chicken chili recipe that’s ideal for a chilly day! Takes just 5 mins of prep and is fantastic for busy weeknights. Add your favored toppings and dig in!
This dish combines two of my preferred matters: soup and my crockpot. I simply love dump and go food, particularly when there’s soup involved. This chili is a favorite, at the side of my gradual cooker enchilada soup and crockpot potato soup.
This white chicken chili was an own family favored growing up. I adjusted my mom’s recipe barely with the aid of including in a cup of salsa verde for a touch extra kick. It’s simply now not a highly spiced soup, however, if you want to feature a touch warmth, you could use a medium-warm salsa. If you don’t just like the greater spice, use a mild salsa.
The nice element of approximately this recipe is that it only takes five minutes of prep paintings. Then the slow cooker does all of the relaxations. Perfect for busy afternoons. That’s why I simply love gradual cooker recipes…so smooth and that they help create delicious food that the complete own family loves!
FAVORITE BEANS TO USE
I love to use a variety of beans in my chili, however, you could definitely just use one kind. The beauty of this recipe is that you can just throw in whatever type of beans are in your pantry.
- Great northern beans
- White kidney beans
- Light red kidney beans
- Pinto beans
HOW TO MAKE CROCKPOT WHITE CHICKEN CHILI
DUMP. Add chicken and broth to the crockpot. Season the chicken with salt and chili powder. Then add in beans, corn, salsa verde, and salsa.
COOK. Cook on high for 3 to 4 hours or on low for 5-6 hours. Remove chicken and shred, then place back in crockpot. Add the sour cream and stir. Then cook an additional 30 minutes.
SERVE. Ladle soup into bowls and add your favorite toppings. Enjoy!
This soup does have a thick and creamy texture, however, there are a few ways to thicken it even more if preferred:
- Use cream cheese instead of sour cream. It tends to thicken up a bit more.
- Use less broth. You can start by using half the amount, then add in more as needed.
- Add cornstarch. In a small bowl, mix 1 Tablespoon of cornstarch with a few spoonfuls of broth. Then add the mixture to the soup and stir.
You can serve the soup as-is or load it up with all your favorite toppings! Any of the beneath would flavor scrumptious:
- Shredded cheese
- Tortilla chips or strips
- Sliced avocado
- Sour cream
- Sliced radishes
Ove to double the recipe and freeze half of the soup for later. I’d propose freezing it without the bitter cream mixed in due to the fact occasionally dairy can separate once frozen.
Add the soup to a freezer bag or field and store it in the freezer for up to 2 months. Thaw inside the fridge overnight earlier than playing. Then head returned up on the range or inside the crockpot till warm. Mix in bitter cream before serving.
2 pounds boneless, skinless chicken breasts (about 4 breasts)
- 15 ounces can chicken broth
- 1 teaspoon kosher or sea salt
- 1 teaspoon chili powder
- 60 ounces beans (4 cans, rinsed and drained)
- 15 ounces can white corn
- 1 cup salsa verde
- 1 cup chunky salsa
- 3/4 cup sour cream (or cream cheese)
OPTIONAL TOPPINGS: TORTILLA CHIPS, SCOOP OF SOUR CREAM, AVOCADO, SHREDDED CHEESE, CILANTRO
Combine the chicken and chicken broth in the bottom of the slow cooker. Top the chicken with the salt and chili powder.
Add the beans, corn, salsa verde and salsa to the slow cooker. Cook on high for 3-4 hours, or on low for 5-6 hours.
Remove the chicken and shred. Place back in the slow cooker with the sour cream. Cook an additional 30 minutes. Salt and pepper to taste.
Top with your favorite toppings!