Introduction

This Slow Cooker White Chili Chicken is the ultimate comfort food, combining creamy textures and warm spices for a hearty meal. Perfect for cozy nights, it’s easy to prepare and packed with flavor that will satisfy any craving.

A white bowl filled with creamy soup that has a light beige color and a smooth texture. Inside the soup are visible shredded white chicken pieces, bright yellow corn kernels, and small green peas scattered throughout. On top at the center is a dollop of thick white cream garnished with fresh green cilantro leaves. Three large, crunchy, golden-yellow tortilla chips stand upright on one side of the bowl. The bowl rests on a green and white striped cloth on a white marbled surface. In the background, a white bowl with lime wedges and some more tortilla chips are softly blurred. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 small yellow onion, diced
1 tbsp olive oil
2 cloves garlic, finely minced
2 cans (14.5 oz each) low-sodium chicken broth
1 can (7 oz) diced green chilies
1.5 tsp cumin
0.5 tsp paprika
0.5 tsp dried oregano
0.5 tsp ground coriander
0.25 tsp cayenne pepper
Salt and freshly ground black pepper, to taste
1 package (8 oz) Neufchatel cheese, cut into small cubes
1.25 cups frozen or fresh corn
2 cans (15 oz each) cannellini beans
2.5 cups shredded cooked rotisserie or leftover chicken
1 tbsp fresh lime juice
2 tbsp chopped fresh cilantro, plus more for serving
Tortilla chips or strips, Monterey Jack cheese, sliced avocado for serving (optional)

Instructions

Step 1: Heat olive oil in a large pot over medium-high heat. Add diced onion and sauté for about 4 minutes until softened. Add minced garlic and cook for another 30 seconds, stirring frequently.
Step 2: Pour in chicken broth and add diced green chilies, cumin, paprika, oregano, coriander, cayenne pepper, salt, and pepper. Bring the mixture just to a boil, then reduce heat to medium-low and simmer for 15 minutes to meld the flavors.
Step 3: Drain and rinse the cannellini beans. Set aside the whole beans and place 1 cup of beans into a food processor along with 1/4 cup of the soup broth. Puree until almost smooth.
Step 4: Return the pureed beans to the pot with the whole beans. Add the Neufchatel cheese cubes and corn, stirring well to combine. Continue to simmer for an additional 5 to 10 minutes until the cheese is melted and the soup is creamy.
Step 5: Stir in the shredded chicken, fresh lime juice, and chopped cilantro. Taste and adjust seasoning if needed.
Step 6: Serve the chili hot, topped with Monterey Jack cheese, more fresh cilantro, sliced avocado, and tortilla chips or strips if desired.

Tips & Variations

For more heat, add diced jalapeños or a pinch more cayenne pepper to the soup.
Substitute cream cheese for Neufchatel for a richer texture.
Use leftover rotisserie chicken to save prep time and add extra flavor.
If you prefer a thinner chili, add extra chicken broth before serving.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain creaminess. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white bowl filled with creamy beige soup containing shredded chicken, bright yellow corn kernels, and green peas scattered throughout. On top, there is a dollop of white sour cream garnished with fresh green cilantro leaves. Three triangular yellow tortilla chips stand upright inside the bowl on the right side. The bowl rests on a folded gray and green cloth on a white marbled surface. In the background, out of focus, there is a white bowl with lime wedges and some more tortilla chips. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes! Omit the chicken and use vegetable broth instead of chicken broth. You could also add extra beans or vegetables like zucchini or bell peppers for more substance.

What can I use if I don’t have a food processor?

If you don’t have a food processor, you can mash the beans with a fork or potato masher until almost smooth, then stir them into the soup. The texture will be slightly chunkier but still delicious.