White Chicken Chili
Soup
American6h 15m6 servingsEasyAbout this recipe
A hearty, creamy slow cooker white chicken chili loaded with tender shredded chicken, white beans, green chiles, and warm spices. It practically makes itself — just set it and forget it for a cozy, crowd-pleasing bowl the whole family will love.
Instructions
- 1
Place the chicken breasts in the bottom of the slow cooker in a single layer. Add the drained cannellini beans, diced green chiles, diced yellow onion, and minced garlic on top. Pour in the low-sodium chicken broth, then sprinkle in the cumin, chili powder, oregano, salt, and black pepper. Give everything a gentle stir to distribute the spices.
- 2
Cover and cook on ^[LOW] for 6–7 hours or on ^[HIGH] for 3–4 hours, until the chicken breasts is completely cooked through and very tender.
- 3
Remove the chicken breasts to a cutting board and shred them using two forks. Return the shredded chicken breasts to the slow cooker and stir to combine.
- 4
Add the cubed cream cheese and sour cream to the slow cooker. Stir well, then cover and cook on ^[HIGH] for an additional 15–20 minutes, stirring once halfway through, until the cream cheese is fully melted and the chili is thick and creamy. Taste and adjust salt and black pepper as needed.
- 5
Ladle the chili into bowls and top with shredded monterey jack cheese, fresh cilantro, and a squeeze of lime juice. Serve immediately with warm tortillas or crusty bread on the side.
