Day two of soup week, and probably my favorite coup of the three, white chicken chili! This delicious and filling chili may even be my preference over traditional chili. Yes, it is just that good. Oh and it’s made in a slow cooker, which definitely makes it the easiest of the three!
I love that with this recipe I can place the ingredients all in my slow cooker in the morning, let it cook all day, shred the chicken and ass remaining ingredients when I get home from work, and an hour later dinner is ready. I also love how this chili has just the slightest kick, so not too hot or spicy if you are like me and that just ain’t your thang.
Slow cooker white chicken chili is a delicious and easy meal! Since it goes in the slow cooker, you can start dinner in the morning, and have it ready when you get home in the evening!
- 1 cup chopped onion
- 1 tbsp minced garlic
- 2 - 15.5 oz cans white beans drained and rinsed
- 4 cups frozen corn (or 2 cans corn drained--I personally think the frozen corn turns out better)
- 4 oz can green chiles
- ½ tsp cayenne pepper
- 1 tsp salt
- 1 tsp oregano
- 1½ tsp coriander
- 2 tsp cumin
- 5 cups chicken broth
- 2 raw large chicken breasts
- ½ cup shredded cheese (I use a 4 cheese Mexican blend but mozzarella or cheddar work too)
- ½ cup sour cream
Put onion, garlic, white beans, corn, chiles, cayenne, salt, oregano, coriander, cumin, and chicken broth in your slow cooker. Stir together and place chicken in slow cooker.
Cover and cook on low for 6 hours (or longer if needed)
Remove chicken breasts from slow cooker and shred with forks.
Stir in cheese and sour cream.
Return chicken to slow cooker, and cook another hour.
Serve with our choice of toppings and enjoy! (I used tortilla chips, cheese, and avocado)
I hope you enjoyed yet another soup recipe, let me know if you try it out down below, and be sure to check back tomorrow for our most exotic soup recipe!