Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Savory Crockpot White Chicken Chili Soup

Savory Crockpot White Chicken Chili Soup

  • Author: Madison
  • Prep Time: 15 minutes
  • Cook Time: 4-7 hours on low or 3-4 hours on high, plus 30 minutes
  • Total Time: 4-7 hours on low or 3-4 hours on high, plus 30 minutes, plus additional time for prep
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Mexican

Description

Discover how to make a delicious Savory Crockpot White Chicken Chili Soup with this easy recipe. Perfect for cozy nights in!


Ingredients

  • 2 pounds (907 g) (about 900 grams) boneless, skinless chicken breasts
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can (15 ounces (425 g)) white beans, drained and rinsed (approximately 425 grams)
  • 1 can (15 ounces (425 g)) corn, drained (approximately 425 grams)
  • 2 cups (480 ml) (480 milliliters) chicken broth
  • 1 cup (240 ml) (240 milliliters) coconut cream
  • 8 ounces (227 g) (about 225 grams) tofu, cubed
  • 1 (4-ounce) can diced green chiles (about 113 grams)
  • 1 teaspoon (5 ml) ground cumin
  • 1 teaspoon (5 ml) chili powder
  • 1 teaspoon (5 ml) salt
  • 1/2 teaspoon (3 ml) black pepper
  • 1/2 teaspoon (3 ml) dried oregano
  • 1/2 teaspoon (3 ml) smoked paprika
  • 1 tablespoon (15 ml) lemon juice (about 15 milliliters)
  • 1/4 cup (60 ml) (about 15 grams) fresh cilantro, chopped


Instructions

  1. Place the chicken breasts at the bottom of the crockpot.
  2. Add the diced onion and minced garlic on top of the chicken.
  3. Pour in the white beans and corn.
  4. Add the diced green chiles to the crockpot.
  5. Sprinkle the ground cumin, chili powder, salt, black pepper, dried oregano, and paprika over the ingredients.
  6. Pour in the chicken broth.
  7. Cover the crockpot and cook on low for 6-7 hours or high for 3-4 hours.
  8. Once the chicken is cooked, remove it from the crockpot and shred it with two forks.
  9. Return the shredded chicken to the crockpot.
  10. Stir in the heavy cream and cubed cream cheese.
  11. Cover and cook on high for an additional 30 minutes, or until the cream cheese is melted and the soup is creamy.
  12. Stir in the lime juice and chopped cilantro.
  13. Taste and adjust seasoning if necessary.
  14. Serve hot with desired toppings.

Notes

  • Note text here
  • For a smoother consistency, blend some of the soup before adding the shredded chicken.
  • Adjust the spiciness by varying the amount of green chiles or adding hot sauce.
  • Marinate the chicken in spices beforehand to enhance the overall flavor.