You know those days when you need dinner to practically make itself? That’s exactly why my Crockpot White Chicken Chili Soup has become our family’s go-to lifesaver. Between soccer practice, work calls, and the never-ending pile of laundry, this creamy, protein-packed soup is my secret weapon. Just toss everything in the slow cooker in the morning, and by dinnertime? Magic happens. The house smells incredible, and I’ve barely lifted a finger.
I’ve tweaked this recipe over years of chaotic weeknights—trust me, if there was a way to mess it up, I probably did it first! The key is balancing the creamy comfort (thank you, cream cheese and half-and-half) with just enough kick from the green chiles and spices. My kids go wild for the tortilla strip toppings, while my husband sneaks extra jalapeños on his bowl. It’s the kind of meal that makes everyone happy, and isn’t that the real dinner win?
Table of Contents
Table of Contents
Why You’ll Love This Crockpot White Chicken Chili Soup
This soup isn’t just dinner – it’s your new weekday superhero! Here’s why it’s become my family’s hands-down favorite:
- Minimal prep = maximum sanity – Chop an onion, open some cans, and you’re done. No babysitting the stove!
- Creamy meets hearty – The cream cheese gives it velvety richness while packing 28g protein per bowl (hello, happy tummies!).
- Heat your way – Dial the cayenne up or down, or let everyone customize with jalapeño toppings. Even my spice-wimpy kids love it!
Busy parents – this is the “I forgot to plan dinner” miracle you’ve been waiting for.
Ingredients for Crockpot White Chicken Chili Soup
Here’s everything you’ll need to make this ridiculously easy chili. I’ve learned the hard way – having everything prepped and ready makes the “toss it in and forget about it” magic actually work!
- 1 lb boneless, skinless chicken breasts (raw – they’ll cook in the slow cooker)
- 1 yellow onion, finely chopped (about 1 cup – I’m lazy and use my food processor)
- 2 garlic cloves, freshly minced (none of that jarred stuff here!)
- 2 cans (15 oz each) great northern beans, drained and rinsed (this cuts the sodium way down)
- 1 can (15 oz) whole kernel corn, drained (or frozen corn works in a pinch)
- 2 cans (4 oz each) diced green chiles (mild or hot – your call!)
- 3 cups low-sodium chicken broth (trust me, regular makes it too salty)
- Seasonings: 1 tsp salt, ½ tsp black pepper, 1 tsp ground cumin, ¾ tsp dried oregano, ½ tsp chili powder, ¼ tsp cayenne pepper
- ¼ cup fresh cilantro, chopped (plus more for topping)
- ½ cup reduced-fat cream cheese, softened at room temperature (this is KEY for smooth blending)
- ¼ cup half-and-half (or heavy cream if you’re feeling indulgent)
Topping Bar Ideas (because everything’s better with options!):
- Tortilla strips
- Sour cream
- Shredded Monterey Jack cheese
- Sliced avocado
- Fresh jalapeños
- Extra cilantro
- Lime wedges
See? Nothing fancy – just honest ingredients that transform into something magical while you go about your day. Now let’s make some chili!
How to Make Crockpot White Chicken Chili Soup
Alright, let’s get this cozy pot of goodness started! I promise it’s so simple you’ll have it memorized after one try. Here’s exactly how I layer everything for maximum flavor with minimal effort:
- Layer the chicken first – Place those raw chicken breasts right at the bottom of your crockpot. Sprinkle them evenly with all the seasonings – salt, pepper, cumin, oregano, chili powder, and that sneaky little kick of cayenne. This lets the spices really get into the meat as it cooks.
- Pile on the goods – Add your chopped onion, minced garlic, drained beans, corn, green chiles, and chicken broth. I like to give it one gentle stir just to distribute the seasonings – but don’t go crazy mixing!
- Set it and (almost) forget it – Cover and cook on LOW for 8 hours (perfect for all-day simmering) or HIGH for 3–4 hours (when you’re in a hurry). The chicken should shred easily when done – no pink in sight!
- Shred that chicken – Use two forks to pull apart the chicken right in the pot (or take it out if you prefer). I leave some bigger chunks because my kids love finding “chicken surprises.”
- Creamy magic time – Stir in that softened cream cheese and half-and-half. Here’s my trick: drop spoonfuls of cream cheese around the pot first, let it sit for 2 minutes to soften further, then stir for silky smoothness. Cook on HIGH for 15 more minutes.
- Top and serve – Ladle into bowls and let everyone go wild with toppings! The tortilla strips add the perfect crunch against the creamy soup.
Slow Cooker Temperature Tips
LOW for 8 hours gives the best flavor development (perfect for workdays), while HIGH for 3-4 hours works great when you’re short on time. Whatever you do, don’t overcook – chicken can get dry even in liquid! The moment it shreds easily, it’s done.
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Easy 5-Ingredient Crockpot White Chicken Chili Soup
A creamy, protein-rich white chicken chili soup made in a crockpot for easy preparation. Perfect for busy weekdays with minimal effort and maximum flavor.
- Total Time: 8 hours 15 minutes (low) or 3 hours 15 minutes (high)
- Yield: 6 servings 1x
Ingredients
- 1 lb boneless, skinless chicken breast
- 1 yellow onion (finely chopped, about 1 cup)
- 2 garlic cloves (freshly minced)
- 2 cans great northern beans (drained and rinsed)
- 1 can whole kernel corn (drained)
- 2 cans diced green chilies
- 3 cups chicken broth (low sodium)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp ground cumin
- ¾ tsp dried oregano
- ½ tsp chili powder
- ¼ tsp cayenne pepper
- Fresh cilantro (chopped for stirring in)
- ½ cup reduced-fat cream cheese (softened to mix smoothly)
- ¼ cup half-and-half
- Tortilla strips (optional topping)
- Sour cream (optional topping)
- Grated Monterey Jack cheese (optional topping)
- Sliced avocados (optional topping)
- Sliced jalapeños (optional topping)
- Chopped fresh cilantro (optional topping)
Instructions
- Layer Ingredients: Place the chicken breasts at the bottom of the slow cooker. Season with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
- Add onion, garlic, beans, green chiles, corn, chicken broth, and cilantro. Stir gently.
- Cover and cook on LOW for 8 hours or HIGH for 3–4 hours.
- Remove chicken, shred it, and return to the slow cooker.
- Add cream cheese and half-and-half, stir, and cook on HIGH for 15 minutes until creamy.
- Serve hot with optional toppings.
Notes
- Use softened cream cheese for smoother blending.
- Adjust cayenne pepper for less or more heat.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 8 hours (low) or 3–4 hours (high)
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 65mg
Ingredient Notes & Substitutions
Ran out of something? No worries – I’ve tested all the swaps so you don’t have to! Greek yogurt works instead of cream cheese (though it’ll be tangier). Black beans make a fine sub for great northern beans if that’s what’s in your pantry. Fresh poblano peppers can replace canned green chiles – just roast and chop them first. And heavy cream? Absolutely works for half-and-half, though you might want to use a tad less since it’s richer. Cooking should be flexible, not stressful!
Serving Suggestions for Crockpot White Chicken Chili Soup
Oh, the fun part! This chili is like a blank canvas for your favorite flavors. We always set up a topping bar – it turns dinner into a party. Must-haves in our house: creamy avocado slices, spicy jalapeños for the adults, and extra cheese for the kids. A squeeze of fresh lime brightens everything up beautifully. For sides? Warm cornbread is perfect for dunking, or keep it light with a crisp green salad. One batch makes about 6 hearty bowls – just enough for seconds (and maybe lunch leftovers!).
Storing and Reheating
Leftovers? No problem! Store your chili in an airtight container (I love my glass ones) for up to 3 days. Heads up – I don’t recommend freezing because the dairy can get grainy when thawed. When reheating, add a splash of chicken broth and warm it gently on the stove while stirring. Easy peasy!
Crockpot White Chicken Chili Soup FAQs
I get asked these questions all the time – here are the answers straight from my trial-and-error experience!
- Can I use frozen chicken? Absolutely! Just add about 1 extra hour to your cook time (9 hours on LOW or 4-5 hours on HIGH). No need to thaw – the slow cooker handles it beautifully.
- How can I thicken the soup? My favorite trick: take a potato masher and gently smash some of the beans right in the pot before adding the cream cheese. It thickens naturally while keeping that creamy texture.
- Is this gluten-free? Yes! Just double-check your chicken broth labels to be safe. All the other ingredients are naturally gluten-free – perfect for sensitive tummies.
See? No mystery here – just simple solutions for real-life cooking!
Nutrition Information
Just so you know – these numbers are estimates and can vary based on your specific ingredients. But here’s the breakdown per serving (about 1½ cups): 320 calories, 10g fat (4g saturated), 32g carbs (7g fiber, 5g sugar), and a whopping 28g protein. Not bad for a meal that basically cooks itself!
Did you whip up this cozy Crockpot White Chicken Chili Soup? I’d love to see your masterpiece! Snap a pic of that creamy, dreamy bowl – extra points for creative toppings – and tag me @FrostyRecipes on Instagram. Nothing makes my day more than seeing your kitchen wins (yes, even the “oops” moments – we’ve all been there!). Happy slow cooking, friends!
