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Crockpot Creamy White Chicken Chili

Bowl of crockpot creamy white chicken chili topped with avocado sour cream and tortilla strips

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The easiest, coziest, and most flavorful white chicken chili you’ll ever make. Tender shredded chicken, hearty white beans, corn, and zesty green chiles slow cook in a luscious cream cheese broth for the ultimate comfort food.

Ingredients

Scale
  • 1 lb boneless skinless chicken breasts
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 cans (15 oz each) Great Northern beans, drained and rinsed
  • 2 cans (4 oz each) diced green chiles (mild or hot)
  • 1 can (15 oz) whole kernel corn, drained
  • 3 cups low-sodium chicken broth
  • 4 oz reduced-fat cream cheese (Neufchâtel), softened
  • 1/4 cup half-and-half
  • 1 tsp salt
  • 1 tsp ground cumin
  • 3/4 tsp dried oregano
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne pepper
  • Optional toppings: sliced jalapeños, avocado, sour cream, crispy tortilla strips, shredded cheese, cilantro, lime wedges

Instructions

  1. Place chicken breasts in bottom of 6-quart slow cooker. Sprinkle with salt, cumin, oregano, chili powder, and cayenne pepper.
  2. Add onion, garlic, beans, green chiles, and corn. Pour chicken broth over everything.
  3. Cover and cook on LOW for 8 hours or HIGH for 3-4 hours until chicken is tender and shreds easily.
  4. Remove chicken, shred with two forks, and return to crockpot. Stir in softened cream cheese and half-and-half.
  5. Cover and cook on HIGH for 15 minutes, stirring occasionally until smooth and creamy. Serve hot with desired toppings.

Notes

  • Use softened cream cheese (30 minutes at room temperature) for easier mixing. Can use regular cream cheese instead of reduced-fat.
  • Use mild or hot green chiles based on your heat preference.
  • Drain and rinse beans and corn before adding to control texture and salt levels.
  • Recipe can be doubled in a 7-8 quart slow cooker with same cooking time.
  • Can be frozen for up to 3 months. May need to re-whisk after thawing.

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