Remember coming in from the cold, cheeks red and fingers frozen, and finding Mom’s soup bubbling away on the stove? This crockpot white chicken chili soup brings back that magic and it’s gone viral for a reason. Creamy, cozy, one-pot perfection that practically cooks itself.
This isn’t just any chili it’s a velvety blend of tender chicken, white beans, green chiles, and a whisper of spice. It’s one of those easy soups in a crock pot that feels like a hug in a bowl. Think white chicken tortilla soup meets Grandma’s best pantry dump. Full details in the blog!
I grew up with pots of soup slow simmering all Sunday long simple flavors, always enough for seconds. We’ve tested this version to keep that same soul, but made it weeknight-easy. I even snuck in a twist that makes it silky and rich. You’ll love the secret!
Why You’ll Love This Crockpot White Chicken Chili Soup
This is one of those recipes that checks all the boxes: comfort food, minimal effort, and packed with flavor. Here’s why it’s bound to win a spot in your dinner rotation:
Effortless Prep: Toss everything in the crockpot, and let it do the work while you tackle the rest of your day.
Healthy Meets Comfort: Creamy, protein-packed, and loaded with veggies, it’s proof that cozy can be nutritious.
One-Pot Magic: Less cleanup means more time to enjoy that second (or third) bowl.
Family-Friendly: Totally customizable with toppings like sour cream, cheese, or tortilla strips for picky eaters.
What You’ll Need
This is pantry-dump heaven, but a few simple ingredients turn into a soup that tastes like you fussed all day. Here’s what you’ll grab:
Ingredient
Measurement
Notes
Chicken breasts
1 lb
Boneless, skinless, trimmed
Yellow onion
1
Chopped
Garlic
2 cloves
Chopped
Chicken broth
3 cups
Low sodium
Great northern beans
2 cans (15 oz)
Drained and rinsed
Diced green chilies
2 cans (4 oz each)
One spicy, one mild
Whole kernel corn
1 can (15 oz)
Drained
Spices
Various
Cumin, oregano, chili powder, cayenne, salt, pepper
Put your crockpot to work with these easy steps. This recipe is beginner-friendly and nearly foolproof!
Load the Crockpot: Add chicken breasts, onion, garlic, beans, green chilies, corn, chicken broth, and all the spices to your crockpot.
Cook Low and Slow: Set the crockpot to low for 6–8 hours (or high for 3–4 hours). Let the chicken get tender and the flavors meld.
Shred the Chicken: Use two forks to shred the chicken directly in the crockpot no need for extra bowls.
Add Creamy Goodness: Stir in the softened cream cheese and half-and-half until it’s beautifully blended and creamy.
Serve with Toppings: Ladle into bowls and pile on jalapeños, avocado, or crunchy tortilla strips!
Cooking Time
Crockpot Setting
6–8 hours
Low
3–4 hours
High
Troubleshooting & Tips
Even the easiest soups in a crock pot can come with hiccups. Here’s how to handle them like a pro:
Slightly Too Thin? Mash some beans or add a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water).
Too Spicy? Stir in extra cream or serve with more sour cream.
Slightly Bland? Add a pinch of salt, a splash of lime juice, or a sprinkle of cheese.
Forgot to Soften Cream Cheese? Microwave it in 10-second intervals before stirring it in.
Storage & Reheating
Make-ahead meals for the win! This white chicken soup crockpot recipe is perfect for leftovers.
Storage: Refrigerate in an airtight container for up to 4 days.
Freezing: Freeze for up to 3 months, omitting the cream cheese and half-and-half. Add these when reheating for best texture.
Reheating: Warm on the stove or in the microwave, stirring gently to keep it creamy.
Storage Method
Timeframe
Tips
Refrigerator
Up to 4 days
Store in a shallow container to cool quicker.
Freezer
Up to 3 months
Freeze in portions for easy thawing.
Expert Insight: The Science Behind Crockpot White Chicken Chili Soup
Slow cooking in a crockpot allows the flavors in white chicken chili soup to meld deeply, while tenderizing chicken without drying it out. This gentle heat also helps break down fiber in beans, enhancing digestibility and creating a comforting, nutrient-rich meal perfect for any day.
For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!
Mastering the Crockpot White Chicken Chili Soup
After more than a few attempts that included forgotten spices and a too-thick texture, I finally nailed this Crockpot White Chicken Chili Soup. Each try revealed little tweaksfrom simmer time to bean choicesthat turned it from bland to cozy and satisfying. This recipe is the sum of all those lessons, perfected for your family table.
FAQs ( Savory Crockpot White Chicken Chili Soup )
How long does it take to cook Crockpot White Chicken Chili Soup?
This white chicken chili crock pot recipe typically takes 4-6 hours on low heat or 2-3 hours on high heat. The slow cooking process allows all the flavors to meld beautifully while keeping the chicken tender and juicy. You’ll know it’s ready when the chicken shreds easily and the beans are heated through.
Can I use frozen chicken for this crockpot dinner soup?
Yes, you can use frozen chicken breasts or thighs for this easy soups in a crock pot recipe! Just add an extra hour to the cooking time to ensure the chicken cooks through completely. The crockpot will safely thaw and cook the frozen chicken, making it incredibly convenient for busy weeknight meals.
What type of beans work best in white chicken soup crockpot recipes?
Great northern beans, cannellini beans, or navy beans are perfect for this white chili soup recipe. These white beans complement the creamy base and hold their shape well during slow cooking. You can use either canned beans (drained and rinsed) or dried beans that have been soaked overnight for the best texture.
Is this recipe considered one of the healthy crockpot soups and stews?
Absolutely! This white chicken chili is packed with lean protein from chicken, fiber-rich beans, and nutritious vegetables. It’s lower in fat than traditional red chili and provides essential nutrients while being naturally gluten-free. Plus, you control all the ingredients, making it much healthier than store-bought alternatives.
What are the best toppings for Crockpot White Chicken Chili Soup?
Popular toppings include shredded Monterey Jack or cheddar cheese, diced avocado, sour cream, and fresh cilantro. Crushed tortilla chips add a delightful crunch, while a squeeze of lime juice brightens all the flavors. For extra heat, try sliced jalapeños or a dash of hot sauce to customize each bowl to your taste preferences.
Wrapping Up This Cozy Crockpot Classic
Crockpot white chicken chili soup is your new weeknight herosix hours low, zero stress, and creamy comfort in every spoonful. You’ll love how the tender chicken and subtle spice cozy up your kitchen without any fuss.
Feel free to swap white beans for black, sneak in some corn kernels, or double up the green chiles if you like a little extra kick. Pro tip: leftovers taste even better the next day, making this one of those healthy crockpot soups and stews that keeps on giving.
Have you tried your own twist on this white chicken chili crock pot recipe? Snap a pic, share it below, or pass it along to someone who deserves a warm hug-in-a-bowl meal. Trust me, you’ll wanna make it again and again.
This crockpot white chicken chili soup is a warm and comforting meal perfect for any day. Easy to prepare, it blends tender chicken, beans, and spices for a hearty dinner. Ideal for fans of white chicken soup crockpot and healthy crockpot soups and stews.
2 cans great northern beans (15 oz each drained and rinsed)
2 cans diced green chilies (4 oz each one spicy one mild)
1 can whole kernel corn (15 oz drained)
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon ground cumin
3/4 teaspoon dried oregano
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
A small handful of fresh cilantro (chopped)
1/2 cup reduced-fat cream cheese (softened 4 oz.)
1/4 cup half-and-half cream
Sliced jalapeños
Sliced avocados
A dollop of sour cream
Chopped fresh cilantro
Tortilla strips
Grated monterey jack or mexican cheese
Instructions
Place chicken breasts in the crockpot.
Add chopped onion garlic chicken broth great northern beans diced green chilies whole kernel corn salt black pepper ground cumin dried oregano chili powder and cayenne pepper.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until chicken is tender.
Remove chicken and shred it with two forks then return to crockpot.
Stir in cream cheese half-and-half and fresh cilantro until smooth and heated through.
Serve topped with sliced jalapeños sliced avocados sour cream chopped fresh cilantro tortilla strips and grated monterey jack or mexican cheese.
Notes
For extra heat add more jalapeños or cayenne pepper
Leftovers store well in the refrigerator for up to 3 days
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
