Crockpot Creamy White Chili with Chicken

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 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 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)

Instructions

1. 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.
2. 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.
3. 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.
4. 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?