Crockpot White Chicken Chili
This white chicken chili recipe will always have a place in our meal rotation. It's all the spice and flavor of chili but with a twist of shredded chicken in a savory but delicious creamy broth.
Servings 8
Ingredients
- 3 large chicken breast trimmed of fat
- 30 ounces Great Northern beans 2- 15 ounce cans
- 10 ounces Rotel
- 1 can corn drained
- 3 chicken bouillon cubes
- 3 cups water
- 1 cup yellow onion diced
- ¼ teaspoon pepper
- 1 teaspoon salt
- 1¼ teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- 8 ounces cream cheese 1 block, softened and cubed
Instructions
- In a 6 quart or larger crockpot/slow cooker, add all ingredients but the cream cheese and garnishes: the chicken breast, Great Northern beans, corn(drained), Rotel, water, bouillon cubes, onion, and spices to your crockpot. Repeat: do not add cream cheese!
- Cook this on high for 3-4 hours or low for 6-8.
- When your chicken is done, remove the chicken and shred it. Replace back to crockpot.
- Cut the cream cheese into smaller cubes, add it to the soup, and stir it until it dissolves into the broth.
- Garnish with your favorite toppings and serve! We like corn chips, a dollop of sour cream, fresh green onion, shredded cheddar cheese, or sliced jalapenos.