Introduction

This creamy crockpot white chicken chili is a comforting and flavorful dish perfect for cozy evenings. Tender chicken, white beans, and mild green chilies come together in a rich, cheesy broth. Topped with fresh cilantro and sour cream, it’s a satisfying meal that’s easy to prepare and perfect for sharing.

A white bowl filled with creamy chicken and white bean soup, showing shredded chicken pieces and whole white beans in a pale yellow broth with green herb specks spread throughout. On top, there is a central scoop of white sour cream, surrounded by a mix of shredded yellow and white cheese, and small bits of crisp cooked bacon. Chopped green parsley is sprinkled over the soup. A silver spoon with ornate detailing rests inside the bowl on the right edge. The bowl sits on a round wooden board placed over a white marbled surface. In the background, there is half of an avocado and some blurred green herbs. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 to 2 pounds boneless, skinless chicken breasts

2 (15 oz) cans white beans, drained and rinsed (such as Great Northern or cannellini beans)

1 (10 oz) can diced green chilies

1 medium onion, finely chopped

3 cloves garlic, minced

4 cups low-sodium chicken broth

1 teaspoon ground cumin

1 teaspoon dried oregano

½ teaspoon chili powder

½ teaspoon salt (adjust to taste)

¼ teaspoon black pepper

4 ounces cream cheese, softened and cubed

1 cup shredded Monterey Jack or white cheddar cheese

Fresh cilantro, chopped (for garnish)

Sour cream (for serving)

Lime wedges (for serving)

Optional: sliced avocado (for garnish)

Instructions

Step 1: Place the chicken breasts in the bottom of your crockpot. Add the drained and rinsed white beans, diced green chilies, chopped onion, and minced garlic on top.

Step 2: Pour the chicken broth over all the ingredients. Sprinkle cumin, oregano, chili powder, salt, and black pepper evenly. Stir gently to combine.

Step 3: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is fully cooked and tender.

Step 4: Carefully remove the chicken breasts and shred them with two forks. Return the shredded chicken to the crockpot to absorb the flavors.

Step 5: Stir in the softened cream cheese and shredded Monterey Jack or white cheddar cheese. Mix until the cheeses melt and the chili turns creamy.

Step 6: Taste and adjust seasoning as needed. Serve hot, garnished with chopped cilantro, a dollop of sour cream, and lime wedges. Add sliced avocado if desired.

FAQs

Can I use frozen chicken for this chili?

Yes, but thaw the chicken completely before adding it to the crockpot to ensure even cooking and safe temperatures. Thaw in the refrigerator overnight or use the cold water method for quicker thawing.

Can I make this chili ahead of time?

Absolutely! Prepare the chili ahead and refrigerate leftovers in an airtight container for up to 3 days. Gently reheat before serving.

How can I make this chili spicier?

Add extra diced jalapeños or canned chipotle peppers in adobo sauce for smoky heat. You can also increase the chili powder or add a pinch of cayenne pepper gradually to reach your preferred spice level.

What’s the best way to store leftovers?

Keep leftovers in airtight containers in the fridge for up to 3 days. For longer storage, freeze in suitable containers for up to 3 months. Thaw in the refrigerator before reheating.