This Creamy White Chili with Chicken is easy to make in the Crockpot and is a DELICIOUS family dinner option!
This could sound really strange, but until I cooked this dish I had never before 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 find a crockpot creamy white chili with chicken recipe!
This chili does have a bit of kick in it since there are green chilis 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, and the recipe I found was a bit too 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 a recipe over at I Dig Pinterest and used it for inspiration.
Crockpot Creamy White Chili with Chicken Recipe
Ingredients
-
- 1 package of boneless chicken ( I used Tyson Tenders)
- 2 cans of Great Northern Beans (15 oz cans)
- 1 can of chicken broth (12 oz)
- 1 small onion diced small
- 2 cans of green chilis (4 ounces)
- 1 tsp season salt
- 1 tsp salt
- 1/2 tsp pepper
Ingredients to add at very end of cooking:
- 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)
How to Make Creamy White Chili with Chicken in the Slow Cooker:
- For 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!
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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?
Nicole B says
I have only had a white chili once and I thought it was really good. We like to eat spicy food (my husband always adds even more hot stuff to things I think are spicy enough!) I will save this to my Crock Pot Pinterest board.
Lolli @ Better in Bulk says
I make a white chicken chili that I absolutely love, but this one looks totally different. It sounds delicious!
Dawn Lopez says
Oh yum, that looks delicious!!! I love my slow cooker and this looks like creamy and comforting heaven! Thanks for the recipe!
Angela says
I make chicken chili but not a white chicken chili. I will have to give your recipe a whirl. It looks fantastic!
Liz @ A Nut in a Nutshell says
I’ve only had a white chili based on the meat inside of it. I’ve never had a white creamy chili before!
Danielle says
So, we aren’t really bean eaters. Do you think that this would still be good without the beans in it?
Kelsey says
I think it could be, you could possibly substitute potatoes for the beans possibly.
Daisy says
This is a fantastic recipe! I love how creamy it is but also hearty.
Paula @ Frosted Fingers says
I’ve never had white chili, either. I only recently started eating chili in the first place, though.
Linette says
Oh my that white chicken chili sounds delicious for this time of year. I have a white chicken chili recipe, but it doesn’t sound quite as good as this one:-)
Dawn says
I am so in the mood for chili! That looks so good! Pinning for later!
Kristin Wheeler (@MamaLuvsBooks) says
That looks yummy and great for the Fall!
Ashley - Embracing Beauty says
Wow, I’ve never heard of such a thing! It looks so good!
jami says
Just made this for dinner tonight, total hit for my family! Thank you!
Kelsey says
Oh good!! Your welcome glad everyone enjoyed it!!
Danielle Hundley says
Can you recommend a specific weight of chicken to use?
Kelsey says
About 1 pound to 1 1/2 pounds, but it can be totally flexible depending on how “meaty” you like it.
Diana says
Looks amazing! Not a big fan of Velveeta cheese. What do you recommend as a substitute? Thanks!
Kelsey says
The Velveeta works well because it melts to a smooth consistency. We haven’t tried it with another cheese, but you just want to make sure whatever you use ends up all melted and smooth.