This Crockpot White Chicken Chili makes such a comforting meal. You won’t be able to get enough of the delicious flavors and textures in this soup.
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Nothing matches the feeling of eating a warm, hearty soup on a chilly day. It’s so cozy and comforting. This White Chicken Chili is one of those soup recipes that leaves you feeling happy and satisfied.
Many creamy white chicken chili recipes call for cream cheese and heavy cream. This recipe still has delicious flavor, but without the dairy that weighs you down and can be inflammatory. (Check out my Anti-inflammatory Diet Food List for more info!) The best part? It takes just 15 minutes to prep! It’s so perfect for busy weeknights.
My family loves this recipe, and we all like to enjoy it with our favorite toppings. I like to serve mine with some jalapeños, lime wedges, and fresh cilantro. A small dallop of sour cream is also super tasty and you can find a dairy-free version, too. If you want to take it to the next level, dip some tortilla chips in it. The crunchiness with all the flavors and textures of the soup is irresistible!
Ingredients Needed:
Chicken Breasts– Chicken breasts are a great source of lean protein.
Chicken Broth– Not only is chicken broth add delicious flavor, but it’s also filled with lots of nutrients. It’s rich in essential fatty acids and protein that will help your body build and repair muscle, bone, skin, and blood cells! (Check out my Instant Pot Bone Broth recipe to make your own!)
Salt and Pepper– Combined with the other seasonings, salt and pepper brings great flavor to this white chicken chili recipe.
Yellow Onion– Onions contain lots of antioxidants and compounds that fight off inflammation, and reduce cholesterol levels. They’re also high in many vitamins and minerals.
Green Chiles– Green Chilis have great flavor, and are rich in vitamin C.
Sweet Corn– Sweet corn goes so well with the other ingredients. It’s rich in vitamins A, B, and E along with other minerals.
Beans– I use Great Northern White Beans which are high in fiber and protein. You can substitute for cannellini beans or navy beans if you’d like.
Chili Powder– Chili Powder is great for reducing sickness. It has even more vitamin C than oranges!
Cumin– Cumin adds great flavor, and contains lots of antioxidants.
Paprika– Paprika has a sweet and peppery taste that’s delicious in this white chicken chili. It’s rich in vitamins A, B, and E along with iron and fiber.
How to make Crockpot White Chicken Chili:
- Place the chicken in the bottom of the Crockpot or Instant Pot. Season with salt and pepper on both sides.
- Add the rest of the ingredients to the crock pot, and stir to combine.
- Let the chili cook on low for 8 hours or high for 4 hours.
- Remove the chicken from the Crockpot and shred. I use two forks to shred the kitchen, but you could also use a hand mixer or stand mixer. Set aside for a moment.
- Transfer 2-4 cups of the soup into a blender and blend until smooth. Pour the blended soup back in with the remaining soup in the Crockpot. Stir in the shredded chicken.
- Serve with optional toppings: jalapeño peppers, avocado, chopped cilantro, lime wedges, and sour cream. Enjoy!
White Chicken Chili FAQS:
What toppings go well with this recipe?
Some of my favorite toppings are jalapeño peppers, avocado, fresh cilantro, and lime juice. Sour cream, cheese, green onion, salsa verde and tortilla chips would also be delicious!
Can I make this recipe spicy?
Yes! You could always add in your favorite hot sauce, cayenne pepper, or jalapeños for an added kick. A little bit of shredded pepper jack cheese would also be delicious.
Why do you only blend some of the soup?
Blending just a portion of the soup creates a creamy and delicious texture. It’s a great way to thicken the broth.
Can I use a different kind of beans?
You could substitute any kind of white beans. Cannellini beans would be a great swap.
How many people will this feed?
This recipe will feed about 8 people. If you have teenagers who are bigger eaters, you could always double it, and save any leftovers for later. If you are just going to serve this soup as a side dish, it will feed more people.
What should I serve with this chili?
There are so many different side dishes that would be great with this recipe, it just depends what route you want to take. This Cornbread Casserole or my Dinner Rolls would be delicious. You could also have it with a sandwich, salad, or roasted veggies such as my Crispy Kale Chips. It would be great with Jalapeño Cole Slaw or this Mexican Chopped Salad with Spicy Avocado Dressing.
How should I store this soup?
You can just store any leftover soup in an airtight container in the fridge. It will typically last for 3-4 days. You can easily reheat it in the microwave or stove top.
Looking for other delicious soup recipes? Try my Roasted Tomato and Red Pepper Soup with Zucchini and Corn, Vegan Mushroom and Wild Rice Soup, and Sweet Potato Soup. This Turkey Chili Recipe can also be made in the slow cooker!
If you make this Crockpot White Chicken Chili recipe or any of my other healthy recipes, please share it on Instagram and I’ll feature you! Also, if you try it, please leave a comment with a star rating below! Those star ratings are so helpful in helping my recipes get discovered. I appreciate you!
Print
Crockpot White Chicken Chili
- Total Time: 4 hours 15 minutes
- Yield: 8 servings 1x
Description
This Crockpot White Chicken Chili is a healthier version of White Chicken Chili that is light and dairy free. So easy to make in your slow cooker!
Ingredients
- 2 pounds boneless, skinless chicken breasts
- salt and pepper
- 6 cups chicken broth
- 1 yellow onion, diced
- 1 (4 ounce) can diced green chilis
- 1 (15 ounce) can sweet corn kernels, drained
- 3 (15 ounce) can Great Northern beans, drained
- 2 tablespoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon sweet paprika
Instructions
- Place the chicken in the bottom of the Crockpot. Season with salt and pepper on both sides.
- Add the rest of the ingredients and stir to combine.
- Cook on low for 8 hours or high for 4 hours.
- Remove the chicken from the Crockpot and shred. Set aside for a moment.
- Transfer 2-4 cups of the soup into a blender and blend until smooth. Pour the blended soup back in with the remaining soup in the Crockpot. Stir in the shredded chicken.
- Serve with optional toppings: jalapeño peppers, avocado, chopped cilantro, fresh limes. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 4 hours
Nutrition
- Calories: 333
- Sugar: 5.2 g.
- Sodium: 1129.5 g.
- Fat: 4.9 g.
- Carbohydrates: 36.2 g.
- Fiber: 10.3 g.
- Protein: 37.2 g.
- Cholesterol: 86.5 g.
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Love this recipe!
Wow this dish looks like my chicken soup that I usually make at the weekend. So nice!