Slow cooker white chicken chili is a rich and cozy soup packed with tender chicken, corn, white cannellini beans in a creamy broth. This chili is hearty enough for dinner, is easy to prep ahead, and is absolutly delicious.
Ingredients
½mediumoniondiced
1poundchicken breast about two large chicken breasts
7ouncesgreen chiles I use mild
3canscannellini beansdrained, 15 ounce cans, sometimes called white kidney beans.
1 ½cupscorn frozen or canned
2clovesgarlicor 1 teaspoon minced garlic
2teaspoonsoreganodried
1teaspooncuminground
½teaspoonpaprika
1teaspoonsalt
32ounceslow sodium chicken broth
4ouncescream cheesesoftened
1/3cupheavy creamor half and half
1/4teaspoonpepper or to taste
Instructions
In the base of the slow cooker add the diced onion, chicken breast, and canned green chiles. Drain the cannellini beans and rinse well, then add them to the slow cooker. Add frozen corn straight to the slow cooker, but if using canned drain and rinse the corn before adding.
Chop the garlic and add to the slow cooker. Add the oregano, cumin and paprika on top of the chicken. Carefully pour in the chicken broth, then close the slow cooker.
Cook the soup on high for 3-4 hours or on low for 6-8 hours.
Cut the cream cheese up into small cubes. Let it soften on the counter for at least 10-15 minutes then place in a large bowl or large glass two-cup measuring cup
Flip the slow cooker to low if it is on high. Remove the chicken breast from the slow cooker and keep the slow cooker uncovered. With two forks turned backward, shred the chicken on a cutting board.
Add 1-2 cups of the warm broth a little at a time from the slow cooker to the cream cheese. Use a whisk and mix well while adding the broth a little at a time to melt the cream cheese.
Place the chicken back into the slow cooker. Add the cream cheese broth mixture back to the slow cooker. Pour the heavy cream slowly into the slow cooker, then flip the slow cooker to high and allow it to cook for about 15 minutes just so the soup begins to thicken. Flip the slow cooker to keep warm. Serve and enjoy!
Video
Notes
Lightened Up Dairy Free Version- While I prefer the creamy version, the brothy version of this chili is equally delicious. You can leave out the cream and cream cheese entirely in this recipe if you prefer. I recommend if making the brothy version, blend one of the cans of beans with a little bit of broth in the blender to help further thicken the soup. Adding The Cream Cheese Tip - Adding the broth straight from the slow cooker when it is really hot over cold cream cheese can curdle the cream cheese accidentally when you pore it over the cream cheese. Make sure to allow the cream cheese to sit on the counter diced to begin to warm, and the broth to sit for at least 5-10 minutes so it is not boiling hot. A whisk can help to blend it smooth, and a few little curds won't affect taste, just give the broth a few minutes to cool before you add it to the cream cheese.