Easy Crockpot White Chicken Chili Soup

Why Make This Recipe

Easy Crockpot White Chicken Chili Soup is perfect for busy days when you want a comfort meal without spending hours in the kitchen. This dish is not only simple to prepare, but it also packs a flavorful punch with minimal ingredients. Set it up in the morning, and you’ll have a delicious, hearty soup waiting for you at dinnertime. It’s a family-friendly meal that can be enjoyed any time of year.

How to Make Easy Crockpot White Chicken Chili Soup

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 can white beans, drained and rinsed
• 1 can corn, drained
• 1 can diced green chilies
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup sour cream (optional for serving)
• Chopped cilantro (optional for serving)

Directions

1. Place the chicken breasts in the bottom of the crockpot.
2. Add the white beans, corn, diced green chilies, chopped onion, minced garlic, chicken broth, cumin, chili powder, salt, and pepper.
3. Stir to combine.
4. Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is cooked through.
5. Remove the chicken, shred it, and return it to the soup.
6. Stir in the sour cream if using.
7. Serve hot, garnished with chopped cilantro if desired.

How to Serve Easy Crockpot White Chicken Chili Soup

Serve this warm soup in bowls, and don’t forget to offer sour cream and chopped cilantro on the side for those who want to add a creamy and fresh touch. It pairs well with crusty bread, tortilla chips, or a simple side salad.

How to Store Easy Crockpot White Chicken Chili Soup

If you have leftovers, let the soup cool before transferring it to an airtight container. Store it in the refrigerator for up to 4 days. You can also freeze it for up to 3 months; just make sure to thaw it overnight in the fridge before reheating.

Tips to Make Easy Crockpot White Chicken Chili Soup

• Make sure to season the chicken well with salt and pepper before adding other ingredients.
• For added flavor, consider sautéing the onions and garlic before putting them in the crockpot.
• If you prefer a thicker chili, you can mash some of the white beans with a fork before adding them to the pot.

Variation

You can make this chili with other types of beans like black beans or kidney beans. If you like a spicier dish, add jalapeños or a dash of hot sauce.

FAQs

Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts. Just make sure to extend the cooking time by an hour on low or half an hour on high.

Can I make this recipe vegetarian?
Yes! Just skip the chicken and replace the chicken broth with vegetable broth, and you can add more beans or some vegetables like bell peppers or zucchini.

Is this soup gluten-free?
Yes, all the ingredients listed are gluten-free, making it a great option for those with gluten sensitivities.

Easy Crockpot White Chicken Chili Soup

A simple and flavorful white chicken chili soup, ideal for busy days, made in the crockpot for a hearty meal.

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Prep Time 10 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 10 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 can white beans, drained and rinsed
• 1 can corn, drained
• 1 can diced green chilies
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth

Spices and Seasoning

• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste

For Serving

• 1 cup sour cream (optional) Optional for serving.
• Chopped cilantro (optional) Optional for serving.

Method

 

Preparation

1. Place the chicken breasts in the bottom of the crockpot.
2. Add the white beans, corn, diced green chilies, chopped onion, minced garlic, chicken broth, cumin, chili powder, salt, and pepper.
3. Stir to combine.

Cooking

1. Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is cooked through.
2. Remove the chicken, shred it, and return it to the soup.
3. Stir in the sour cream if using.
4. Serve hot, garnished with chopped cilantro if desired.

Notes

To store, let the soup cool before transferring to an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months. For a thicker chili, mash some of the white beans before adding. For a spicier dish, add jalapeños or hot sauce.