This simple crock pot white chicken chili is packed full of flavor with shredded chicken, corn, white beans, and more.
It is packed full of lots of flavor, and has a bit of a kick – but not too much (if you don’t like it spicy you can leave the cayenne pepper out, or cut the amount down.)
Letting it simmer on low all day lets the flavors meld into the chicken and beans.
This healthy soup is great on its own – or delicious with your choice of toppings – I like it with crunchy tortilla strips on top, but its also good with extra cheese, sour cream, cilantro or avocado!
Crock Pot White Chicken Chili
1 cup chopped onion
1 TBS minced garlic
4 cups shredded chicken (or 2-3 raw large chicken breasts)
6 cups chicken broth
2 cans white beans, drained and rinsed
7 oz can diced green chiles
1 can corn, drained
1 tsp onion powder
½ tsp cayenne pepper
1 tsp salt
½ cup sour cream
½ cup shredded cheese (mozzarella, cheddar, whatever you like)
Place all ingredients except the chicken into the crock pot – onion, garlic, chicken broth, white beans, green chiles, corn and spices. Stir together.
Push the chicken breasts down into the mixture.
Cook on low for about 6-7 hours (or as long as you need to)
Remove chicken breasts from slow cooker and shred with 2 forks.
Return shredded chicken to slow cooker.
Stir in your sour cream and cheese.
Cook for another 30 minutes.
Serve with your choice of toppings.