Print

Slow Cooker White Chili Chicken Recipe

Print Recipe

★★★★★

4.6 from 60 reviews

This Slow Cooker White Chili Chicken is the ultimate comfort food—a creamy, flavorful stew combining tender rotisserie chicken, cannellini beans, corn, and a blend of spices. Enriched with Neufchatel cheese and fresh lime juice, it offers a perfect balance of creaminess and zest. Ideal for a satisfying weeknight meal, this dish is garnished with fresh cilantro and optional toppings like avocado, Monterey Jack cheese, and tortilla chips for added texture and flavor.

Ingredients

Scale

Main 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 pkg (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

Optional Garnishes

  • Tortilla chips or strips
  • Monterey Jack cheese
  • Sliced avocado

Instructions

  1. Sauté Aromatics: Heat olive oil in a large pot over medium-high heat. Add the diced onion and sauté for about 4 minutes until translucent and soft. Then add the minced garlic and cook for an additional 30 seconds, stirring frequently to prevent burning.
  2. Add Broth and Spices: Pour in the low-sodium chicken broth and add diced green chilies, cumin, paprika, dried oregano, ground coriander, and cayenne pepper. Season with salt and freshly ground black pepper to taste. Stir to combine, then bring the mixture just to a boil.
  3. Simmer Soup Base: Once boiling, reduce the heat to medium-low and let the soup simmer gently for 15 minutes, allowing the flavors to meld together.
  4. Prepare Beans: While the soup simmers, drain and rinse the cannellini beans using a fine mesh strainer or colander. Measure out 1 cup of the whole beans and set aside. Transfer the remaining beans to a food processor along with 1/4 cup of the warm broth and puree until nearly smooth.
  5. Add Cheese, Corn, and Beans: Stir the Neufchatel cheese cubes into the soup until they begin to melt and incorporate, creating a creamy texture. Add the corn, pureed beans, and the reserved whole beans to the pot. Stir well and allow the soup to simmer for an additional 5 to 10 minutes to heat through and thicken slightly.
  6. Finish with Chicken and Fresh Ingredients: Add the shredded rotisserie or leftover chicken to the soup. Stir in fresh lime juice and chopped cilantro for a bright, fresh finish. Warm everything through before serving.
  7. Serve: Ladle the chili into bowls and garnish with additional chopped cilantro, Monterey Jack cheese, sliced avocado, and tortilla chips if desired for added texture and flavor.

Notes

  • For a spicier version, add diced jalapeños to the sauté step or substitute Neufchatel cheese with cream cheese for a richer texture.
  • If using frozen corn, thaw before adding to ensure even cooking.
  • Leftover soup stores well in the refrigerator for up to 3 days and freezes nicely for up to 2 months.
  • Adjust cayenne pepper quantity according to your heat tolerance.
  • Rotisserie chicken adds convenient flavor, but leftover cooked chicken or chicken breast can be used instead.

Keywords: white chili, chicken chili, comfort food, slow cooker alternative, creamy chili, healthy chili recipe, easy dinner, cannellini beans chili, rotisserie chicken recipe

Find it online: https://liamjayne.com/slow-cooker-white-chili-chicken-recipe/