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Crockpot White Chicken Chili

Crockpot white chicken chili with green chiles, white beans, and a creamy finish. A cozy dump-and-go chili that freezes beautifully.
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Course: Soup
Cuisine: Mexican-Inspired
Servings: 6 servings
Calories: 430kcal

Equipment

Ingredients

  • 2 lbs boneless, skinless chicken breasts
  • 2 cans white beans 15 oz each, drained and rinsed
  • 2 cans diced green chiles 4 oz each
  • 1 cup frozen corn
  • 1 onion medium, diced
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 4 oz cream cheese softened
  • 1/2 cup sour cream
  • 1 lime juiced
  • toppings tortilla strips, shredded cheese, avocado, cilantro

Instructions

  • Load the crockpot: Add the chicken, white beans, green chiles, corn, onion, garlic, broth, cumin, oregano, and salt. Stir to combine.
  • Cook: Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender (165°F) and shreds easily.
  • Shred: Remove the chicken, shred it with two forks, and stir it back into the pot.
  • Make it creamy: Stir in the softened cream cheese and sour cream until melted and smooth, about 5-10 minutes on low.
  • Finish: Stir in the lime juice, taste for salt, and serve with the toppings.

Notes

Stir the cream cheese in only at the end, off high heat, or it breaks and turns grainy. Freezes up to 3 months without toppings.

Nutrition

Serving: 1serving | Calories: 430kcal | Carbohydrates: 31g | Protein: 45g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 140mg | Sodium: 1050mg | Potassium: 930mg | Fiber: 5g | Sugar: 2g