This thick Creamy White Chicken Chili is the BEST soup recipe ever! It is very hearty, packed with so many flavors, set and forget slow cooker chicken soup. It is such a good alternative to traditional Mexican beef chili. You’ll definitely gonna love it!

I am obsessed with Tex-Mex vibrant and tasty cuisine. You might have tried some recipes like Chicken Fajitas, Guacamole, Pico de Galo, Enchiladas, Nacho cheese sauce. These dishes are fantastic! Today I am going to share my favorite recipe for the most hearty, satisfying Tex-Mex soup- White Chili Chicken.

Ingredients for White Chicken Chili

To make this easy creamy white chicken chili soup, you will need.

Chicken: I used chicken breasts, but any cut of a bird will work.
Beans: I typically use 2 cans (15 oz) of white beans for this soup. Both navy beans and Great northern beans belong to the white beans category and they are interchangeable. Don’t have white beans? Use Great Northern beans or navy beans.
Chicken broth: Vegetable broth and even beef can be used as well. If you don’t have any broth on hand, dissolve 1 ½ chicken bouillon cube in 3 cups of water.
Onion and garlic: They add aroma and flavors. Don’t have time to chop onion and garlic, use garlic & onion powders (1 1/2 tsp of garlic powder and 1 1/2 tsp of onion powder).
Green Chilies: I used 1/3 cup of sliced jalapeños. If you don’t like the heat, buy 1 can (7 0z) of mild green chilies.
Cumin powder, cayenne pepper, black pepper, dried oregano, red chili are the perfect blend for this soup.
Whole kernel corn can be substituted with frozen corn.
Low fat cream cheese: Use cream cheese or sour cream.
Half and Half: It helps to thicken the soup, adding the creamy texture and less calories than cooking cream.
Corn starch: I really like thick white chicken chili and always add 1-2 tbsp. of cornstarch dissolved in half and half.
Fresh cilantro: If you don’t like cilantro, substitute with parsley or leave it.
Toppings: Top with some sliced/diced avocados, fresh cilantro, fresh diced tomatoes, corn, tortilla strips, grated Monterey jack cheese, sour cream and jalapeños if you crave something spicier.

How to Make the Best White Chicken Chili

Combine ingredients. In your crock Pot combine together beans, onion, garlic, chicken stock, whole kernel corn and spices. Cover and cook on “LOW”for 8 hours or on “HIGH” for 3-4 hours.
Shred the chicken. Remove chicken from the crock pot and shred. Return to crock pot.
Thickening the soup. Add cream cheese, corn starch and half and half. Cover and cook on “HIGH” for 15 minutes.

Can I freeze White Chicken Chili?

This soup freezes really well for up to 1 months with some adjustments.

Don’t add cream and half & half if you plan to freeze it otherwise after defrosting the soup will have a grainy texture. You can add cream cheese and half & half when reheating.

How to Store this soup?

Chicken Chili can be stored in an airtight container for 5-7 days.

Try these soup recipes.

Instant Pot Lentil Soup

Instant Pot Split Pea Soup

Cream of Mushroom Soup

Turkish Lentil soup

Celery Soup

If you like this White Chicken Chili be sure to leave a comment or give this recipe a rating!

HOW TO MAKE WHITE CHICKEN CHILI SOUP

WHITE CHILI CHICKEN IN CROCK POT

Author: Chefjar
Prep Time: 10 mins
Cook Time: 8 hours 15 mins
Total Time: 8 hours 25 mins
Yield: 8

Print Recipe

Description

This Thick Creamy White Chicken Chili is The BEST soup recipe ever! It is very hearty, packed with so many flavors, set and forget slow cooker chicken soup. It is such a good alternative to traditional Mexican beef chili. You’ll definitely gonna love it!

Ingredients

FOR SOUP
Chicken breast ( skinless & boneless)- 1 1/2 lbs or 700 gm
Medium onion ( diced)-1
White beans/Great Northen Beans (drained, but not rinsed)- 2 cans ( 15 oz)
Garlic clove ( minced)-2
Low Sodium chicken broth- 3 cups
Jalapenos- 1/3 cup or mild green chilies- 2 cans ( 4 oz)
Whole kernel corn ( drained)- 1 can ( 15 oz)
Dried oregano- 1 tsp.
Cumin powder– 1 1/2 tsp.
Black pepper- 1/2 tsp
Red chili powder- 1/2 tsp.
Cayenne pepper– 1/2 tsp.
Low fat cream cheese (softened)-4 oz or 1/2 cup
Half and Half- 1/4 cup
Corn starch – 1 1/2 tsp, dissolved in 2 tbsp. of half &half
Fresh cilantro leaves ( finely chopped)- 1/4 cup
Salt- to taste

FOR TOPPINGS
Fresh cilantro
Tomatoes (diced)
Tortilla strips
Sliced avocados
Dollop of sour cream
Monterey jack ( grated)
Jalapenos ( sliced)
Lime juice to taste
Corn

Instructions

Video

Add the chicken breasts, onion, beans, garlic, chilies, whole kernel corn and chicken broth to the bottom of crock pot.

Season with cumin powder, dried oregano,black pepper, red chili powder, cayenne pepper and salt. Cover and cook on “LOW” for 8 hours or on “HIGH” for 3-4 hours.

Remove chicken, put it onto a cutting board/plate and shred. Return to crock pot.

Stir in cream cheese, corn starch and half and half. Cover and cook on “HIGH” for 15 minutes, or until slightly thickened.

Category: Soup recipes
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 1/2 cup
Calories: 269
Sugar: 0g
Fat: 6g
Saturated Fat: 2.5g
Carbohydrates: 22g
Fiber: 5.5g
Protein: 35g

Keywords: white chili chicken, crock pot white chili chicken, chicken recipes

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