If you have never had white chicken chili I highly recommend you give it a try, because you have been missing out my friend. It has easily become one of my favorite soups to make this winter. This white chicken chili is a super delicious, easy crockpot recipe, that is full of flavor and a must make.
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I kept coming across recipes for white chicken chili while scrolling Pinterest and I finally had to give in and made a batch. There are several white chicken chili recipes out there but making a chili in the crockpot is a total must in my opinion.
It gives time for all those flavors to simmer into a deep delicious burst of yumminess that you know will be even better the next day. That’s right, even better the next day chili is like, what makes chili so great, all the leftovers!
I have made this recipe several times and it has turned out amazing ever single time. Most recently I tried it with fire roasted chilies and it was still buzzing with flavor. I also made a batch of jalapeno cheddar cornbread and it was the perfect side addition to this yummy chili.
A great thing about making chili is you can control the heat. If you want it spicy then add more cayenne ,or use hot chilies. I love spicy but my husband can’t handle the heat like I can, so I keep our chili mild. To make mine more spicy I like to add fresh sliced jalapenos.
And can we just talk about this super awesome bowl my sister found! She gave me and my mom a set for Christmas and these things are a soups best friend, for real!
I love them, the little side nook is perfect for crackers, biscuits, or in this case cornbread. They are hard to find on Amazon right now without being sold out but this one is available for the time being. Can we say chips and guacamole bowl too!!
Easy Crockpot White Chicken Chili
Prep this white chicken chili the night before and let it set in the fridge overnight. Before you head out the door for work and/or take the kids to school pull it out and turn the crockpot on. Is there anything better than coming home to the smell of dinner!
For this recipe you just basically dump everything into a crockpot and cook on low for 6-8 hours. Before you are ready to eat, or when you get home, set cream cheese out and cut into small cubes. Let it come to room temperature.
Remove the chicken about 30-45 minutes before ready to eat and shred with two forks. Add shredded chicken back to crockpot and add in softened cubed cream cheese and milk.
Let cook for 30ish more minutes, stirring occasionally to break up the cream cheese. Get all your fixins ready like sliced jalapenos, cilantro, avocado, shredded cheese and/or tortilla strips. We basically add all of this and it is SO GOOD.
When ready, serve with your favorite yummy toppings alongside some hot cornbread if you wish.
Don’t forget to pin this recipe and tag #moerecipes if you make it! Enjoy.
This recipe was adapted from thechunkychef white chicken chili.
Crockpot White Chicken Chili
- 1 pound of chicken breast is best
- 1 yellow onion diced
- 2-3 cloves of minced garlic
- 5 cups of chicken broth Knorr seasonings is my favorite to use
- 2 4 oz. cans diced green chilies
- 2 15 oz cans great northern beans drained and rinsed
- 1 15 oz can of corn drained
- 1 tsp of salt/pepper
- 1 tsp cumin
- ¼ tsp cayenne pepper
- ¾ tsp chili powder
- ½ tsp oregano
- ¼ cup freshly chopped cilantro dried is ok too
- 6 oz softened cream cheese set out 45 min before ready to eat
- ½ cup milk
- Sliced jalapeno
- Sour cream
- Tortilla strips
- Monterrey Jack cheese
Add all ingredients to crockpot except milk and cream cheese.
Set crockpot to low for 6-8 hours.
Remove cream cheese from fridge and cube, then let reach room temperature.
Remove chicken from crockpot about 30 minutes before ready to eat and shred with two forks.
Add shredded chicken back to crockpot and add softened cubed cream cheese and milk.Stir.
Let cook for 30 more minutes, stirring occasionally until cream cheese is all melted and incorporated into soup.
Serve with your favorite toppings. Enjoy.