Chili traditionalists will go wild for a warm bowl of creamy white chicken chili. Our white chicken chili is slow-simmered and jam-packed with tender chicken, great Northern beans, sweet corn, yellow onions, and spiced with peppery enchilada sauce.
This easy weeknight dinner is made deliciously smooth with the addition of velvety cream cheese and heavy cream. Top this comforting winter crockpot soup with your favorite shredded cheese, a dollop of sour cream, crunchy tortilla chips, and slices of fresh avocado.
Add chicken breasts to slow cooker. Add salt and pepper to taste, cumin, oregano, and chili pepper.
Next, add the diced onion, minced garlic, great Northen beans, corn, enchilada sauce, chicken broth, and chopped cilantro. Stir until well combined.
Cover and set the slow cooker to LOW for 8 hours or HIGH for 3-4 hours.
After the chili has cooked, remove the chicken with a slotted spoon or tongs to a medium bowl. Shred the chicken using two forks. Return the shredded chicken to the slow cooker.
Add the cream cheese and heavy cream. Stir to combine, cover the chili and continue to cook on HIGH or until the chili has thickened and is creamy.
Serve the soup in bowls topped with sour cream, sliced avocado, shredded cheese, tortilla chips, or fresh cilantro. Enjoy.
Crock pot white chicken chili slow-simmers your chili all day for a creamy, hearty soup for home cooks that want to set it and forget it. For those looking for a quicker alternative, prepare instant pot white chicken chili and have your warming soup ready in under an hour!