Crockpot White Chicken Chili
This is an easy recipe for crockpot white chicken chili. Now that fall is finally here it’s the perfect time to start making yummy soups! I love using the crockpot because you can make the soup in the morning and go about your day. It’s great to be able to smell the soup cooking all day. This soup is so hearty and satisfying. It is creamy with lots of shredded chicken, white beans, diced green chiles, corn and spices. Add whatever toppings you like such as cheese, avocado, green onions, cilantro or tortilla chips. My husband loves soups and this is one of his favorites. I have included instructions on how to make this soup on the stovetop as well. This recipe makes a large crockpot full of soup so you may even have leftovers for lunch or dinner the next day.
What do I need to make crockpot white chicken chili?
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 large cloves garlic, minced
- 2 large boneless, skinless chicken breasts (about 1-1/2 lbs). You will use the whole chicken breast. It becomes very tender while cooking and will be shredded when it’s done.
- 1 tsp ground cumin which is a favorite spice for Mexican food.
- 1 tsp dried Mexican oregano (may also use regular dried oregano). Mexican oregano is more complementary to Mexican cuisine because it has a stronger, spicier flavor.
- 1 tsp ground coriander (this spice comes from the cilantro plant and is a great basic spice to add to Mexican dishes).
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (for a little heat – not too overpowering)
- 1 tsp fine sea salt or to taste
- 1/4 tsp black pepper or to taste
- 2 15 oz cans Northern or cannellini beans, drained and rinsed (I used one can of Northern and one can cannellini)
- 2 4 oz cans diced green chiles (no need to drain them)
- 1 14.5 oz can low sodium chicken broth
- 1 cup frozen roasted corn (may use regular frozen corn)
- 1 cup plain nonfat Greek yogurt or sour cream. I like to use plain Greek yogurt because it has less fat content and calories, more protein and it’s lower in lactose than sour cream.
- 1 lime, juiced
Suggested Toppings:
- Grated Mexican cheese
- Sliced green onions
- Chopped cilantro
- Sliced jalapeno (adds quite a bit of heat). Can remove seeds for milder flavor.
- Tortilla strips or chips
- Sliced avocado
How to make crockpot white chicken chili:
- Heat olive oil in a small frying pan over medium high heat and add chopped onion. Reduce heat to medium and saute the onion, stirring occasionally until softened and transparent for about 3-4 minutes. Add the garlic and saute, stirring, an additional one minute. Remove from the heat.
- Place the chicken breasts in the crockpot. Mix the cumin, Mexican oregano, coriander, paprika, cayenne pepper, salt and pepper in a small bowl. Sprinkle the spices evenly over the chicken.
- Add beans, green chiles, chicken broth, and onions with garlic and stir.
- Place cover on the crockpot and cook on low for 5-7 hours or until the chicken is easy to shred.
- When chicken is done, remove to a plate and shred it with two forks. Place the chicken back in the crockpot and add 1 cup of frozen corn, 1 cup of Greek yogurt or sour cream (I use Greek yogurt), and the juice of one fresh lime.
- Turn crockpot to high and cook another 10-15 minutes or until soup is hot.
- Serve with desired toppings.
To make white chicken chili on the stovetop:
- In a large dutch oven heat the olive oil and saute the onions and garlic per above instructions.
- Add whole chicken breasts to the pot. Mix the spices in a small bowl and sprinkle them evenly over the top of the chicken.
- Add the beans, green chiles, and chicken broth.
- Stir together, cover, and simmer on medium to medium low heat for about 15-20 minutes or until the chicken is tender enough to shred. Remove the chicken and shred it, then add back into the pot.
- Add the roasted corn, yogurt and lime juice and simmer for about 5-10 more minutes or until soup is hot.
- Serve in bowls with desired toppings.
Notes:
- For storage of chili, cool the soup and put in an airtight covered container in the refrigerator. Soup will keep in refrigerator for 3-4 days.
- If you want to freeze the soup, place it in a covered, freezer container for up to 3 months. Before using, unthaw in the refrigerator overnight.
- To reheat the soup, place in the microwave or on the stovetop until the soup is well-heated.
Other slow cooker recipes:
Crockpot Italian Beef Sandwich
Crockpot White Chicken Chili
This is an easy recipe for crockpot white chicken chili that you throw in the crockpot and forget it until dinnertime!
Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 large cloves garlic, minced
- 2 large boneless, skinless chicken breasts (about 1-1/2 lbs)
- 1 tsp ground cumin
- 1 tsp dried Mexican oregano (may use regular dried oregano)
- 1 tsp ground coriander
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1 tsp fine sea salt (or to taste)
- 1/4 tsp pepper (or to taste)
- 2 15 oz cans Northern or Cannellini beans (can use 1 can of each)
- 2 4 oz cans green diced chiles
- 1 14.5 oz can reduced sodium chicken broth
- 1 cup plain nonfat Greek yogurt (or may use sour cream)
- 1 cup frozen roasted or plain corn
- 1 juice of one lime
Suggested Toppings:
- Grated Mexican cheese
- Sliced green onions
- Chopped cilantro
- Sliced jalapeno (adds quite a bit of heat). Can remove seeds for milder flavor.
- Tortilla strips or chips
- Sliced avocado
Instructions
- Heat olive oil in a small frying pan over medium high heat and add chopped onion. Reduce heat to medium and saute the onion, stirring occasionally until softened and transparent for about 3-4 minutes. Add the garlic and saute, stirring, an additional one minute. Remove from the heat.
- Place the chicken breasts in the crockpot. Mix the cumin, Mexican oregano, coriander, paprika, cayenne pepper, salt and pepper in a small bowl. Sprinkle the spices evenly over the chicken.
- Add beans, green chiles, chicken broth, and onions with garlic and stir. Place cover on the crockpot and cook on low for 5-7 hours or until the chicken is easy to shred.
- When chicken is done, remove to a plate and shred it with two forks. Place the chicken back in the crockpot and add 1 cup of frozen corn, 1 cup of Greek yogurt or sour cream (I use Greek yogurt), and the juice of one fresh lime.
- Turn crockpot to high and cook another 15 minutes until soup is heated up.
- Serve with desired toppings.
- Makes approximately 8 servings.
- Calories based on soup only. Add additional calories for toppings.