This could sound really strange, but I have never had a white chili. It was such a cold and rainy day yesterday I decided for some reason to try it out. I was wanting a nice hearty soup to warm our bones but I didn’t want a classic chili, so I ventured out to fine a crockpot creamy white chili with chicken recipe!
This chili does have a bit of kick in it, since their is green chili’s in it. I thought it was a nice switch of soups and I found a recipe but I altered it because I am a fan of creamier soups, it was a bit to watery for me. But, the flavor was great and I am glad I chose this recipe to try out for my first time!
I found the recipe over at I Dig Pinterest, I did alter the recipe some.
- 1 package of boneless chicken ( I used Tyson Tenders)
- 2 cans of Northern Beans (15 oz cans)
- 1 can of Chicken broth (12 oz)
- 1 small onion diced small
- 2 cans of green chili's (4 ounces)
- 1 tsp season salt
- 1 tsp salt
- 1/2 tsp pepper
- 4 oz of velveeta cheese
- 1 cup sour cream
- 1/2 cup half and half
- (corn starch and cold water used to thicken soup)
- Shredded sharp cheese for garnish (optional)
- On the chicken you can use frozen or thawed, if you use frozen you will want to cook a bit longer. For fresh chicken you will cook for around 5-7 hours.
- Add all the ingredients except the cheese, sour cream and such at the bottom of the recipe. You will want to turn crockpot to low, and cook for about 5-7 hours. Once you do that, pull out all the chicken and tear it apart. Then toss it back into the crockpot.
- About 30 minutes before you are ready to serve you will want to add the bottom ingredients - cheese, sour cream, half and half to the soup and stir well. I added about a few teaspoons of cornstarch to 1/3 cup cold water and stirred it in the soup. I did this a few times until the soup started to thicken. Make sure to stir throughout.
- Then serve soup with shredded cheese on top, crackers or whatever else. We had cornbread with ours!
I thought this soup turned out really well. Since I have never tried a white chili before, I can’t really compare. I saw some recipes where they used a tomato base, so I might attempt that next time just to try something new! If you don’t like too spicy you might just do 1 can of the green chili’s. This soup wasn’t like burning my throat or anything but there was a tad bit of kick to it.
I think adding a little salsa to it would be good as well for my husband. He likes things hotter then me, or a splash of tabasco!
Have you made a white chili before? If so what did you think?