Description
A cozy and hearty white chicken chili soup made effortlessly in a crockpot, packed with flavorful ingredients and creamy texture.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 cup corn (frozen or canned)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1/2 cup sour cream (optional for serving)
- Chopped cilantro (optional for serving)
Instructions
- Place the chicken breasts at the bottom of your crockpot.
- Add in the white beans, diced tomatoes, corn, chopped onion, minced garlic, chicken broth, cumin, chili powder, salt, and pepper.
- Stir everything together to ensure the chicken is submerged and all ingredients are well combined.
- Cover the crockpot and set it to cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- About 30 minutes before serving, shred the chicken directly in the crockpot using two forks and stir to integrate it into the soup.
- Serve hot, garnished with sour cream and freshly chopped cilantro if desired.
Notes
Feel free to substitute canned beans with dried ones (soak them first). Use rotisserie chicken for added convenience. Serve with cornbread or tortilla chips for a perfect meal.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American