I told you soup’s on… did you not believe me? I hope you are ready for all the soup that I’m brining to the table this month! Get excited soup lovers, this Slow Cooker Winter White Chicken Chili is super yum.
It’s actually been pretty chilly here in Florida this last week so enjoying soup has been a bit more fun. I love soup any day of the week, but it’s even better on a cold day, especially if you have the sniffles like our family has the last couple of weeks.
This recipe is an oldie but a goodie.
One that I posted back in 2012 and it’s getting a facelift today with new photos and a few recipe tweaks that make dinner life easier… because that’s what it’s all about, right?
I’m slow cooker all the way when it comes to soups. Set it and forget it!
This Slow Cooker Winter White Chicken Chili has a simple ingredient list and is made in the slow cooker!!! Hello convenience. I kept this recipe low maintenance by using pantry staples like canned beans and corn. Talk about a family friendly weeknight meal. Place all ingredients in the slow cooker and cook on low for 6-8 hours. That’s it!!!
Don’t forget the toppings! Cilantro, cheddar cheese, tortilla chips, sour cream, and lime wedges. The fixin’s make this one a real winner.
Who’s ready for a bowl?? I know I’m in!
Do you like to make soup in the slow cooker?? Hit reply to this email or leave a comment below, I’d love to hear from you.
Slow Cooker Winter White Chicken Chili
Prep time
Cook time
Total time
This Slow Cooker Winter White Chicken Chili has a simple ingredient list and made with pantry staples like canned beans and corn. Great family friendly weeknight meal!
Author: Kristina LaRue
Serves: 6-8 servings
Ingredients
- ½ large onion, chopped
- 1 red bell pepper, chopped
- 2 teaspoons minced garlic
- 1.5 pounds raw chicken breast
- 1 can (14.5 oz) corn, drained
- 1 can (15 oz) garbanzo beans, drained
- 1 can (4.5 oz) chopped green chiles
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- pinch of salt and freshly ground pepper
- 1½ cups low sodium chicken broth
- 1 cup milk
- toppings: cilantro, cheddar cheese, tortilla chips, lime wedges
Instructions
- In a slow cooker, add onions, bell pepper, garlic, chicken breast, corn, beans, green chiles, spices, chicken broth and milk.
- Cook on low heat for 6-8 hours. Shred chicken and stir to combine.
- Serve bowls of chili garnished with cilantro, cheese, lime wedges and a side of tortilla chips.
It’s always nice to add ingredients to the slow cooker and walk away! I love all the flavors you used in this soup – I hope it chased away the sniffles :)
I love the sound of this, I make chili a lot and despite stumbling over recipes for ‘white’ chili all over the place have never made or eaten one.
hope you give it a try. it’s one that my mom always made growing up.
I love slow cooker recipes especially chili. Looks delicious.
It took me so long in my adult life to find chili and now I just can’t stop eating it! I still have ventured into the land of white chili though so this one tops my must make list for sure!
so glad you found it right? :)
Lately we can’t get enough soup or chili and your rendition of this white chili looks phenomenal. I would never have though to garnish with avocado but it’s a perfect pairing. Thanks for sharing this beautiful dish!
This soup looks so dang flavorful. And I love how versatile it is for different diets and add-ins!
This looks so cozy and warming. Love that it’s all done in the slow cooker too!
This sounds so cozy and delicious! Love that it can be made in the slow cooker, too. So yummy!
What can I use instead of milk? Dairy intolerant ☹️
I would suggest coconut milk :)
I’m confused as to why you say to add the milk at the beginning. I knew I shouldn’t do that, because it would curdle, but against my instincts I followed the recipe and added it with the other ingredients thinking there was something special about this recipe. Nope, five hours later I come to shred the chicken and find curds and whey in my chili. :(
I’m sorry you experienced that— my thought is you may be seeing the fat from the chicken in the chili? That’s been my experience in the past if there was a little extra fat on the chicken breast. Once you shred the chicken it should all mix in together and it’s quite tasty. I don’t think the milk curdled since it’s cooked low and slow.