Tuesday, February 19, 2013

Creamy Crockpot White Chili

It's Day 2 of "Family Friendly Food Week" here, and I've got another yummy meal idea to share with you.  There are a few select recipe blogs from which I consistently pin on Pinterest.  Mel's Kitchen Cafe is one of them.  I pretty much just know that if it's hers, it's going to be good.

We like regular chili at our house, but we prefer the more mild taste of the "White Chili".  I love this recipe because I can throw it in the crockpot in the morning and the wonderful aroma fills the house all day. Then, come dinnertime, I just ladle it into bowls and we have a warm, comforting meal when it's cold outside!  This soup is wonderful and creamy if you follow the recipe, but I sometimes like to make the healthier version (I've noted a few things below), and it still tastes great!

Serves 6

1 pound boneless, skinless chicken breasts
1 medium onion, chopped
1 1/2 teaspoons garlic powder or 2 cloves fresh garlic, finely minced
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
12 ounces (about 1 1/2 cups) chicken broth  (NOTE: I make my own with chicken boullion and water)
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper (NOTE: I don't add this)
1 cup sour cream (NOTE: I use light and it turns out great, just less creamy of course)
1/2 cup whipping cream (NOTE: I substitute with half-and-half or whole milk)
Fresh cilantro for garnish, optional

In a medium round slow cooker place one pound chicken breast (fresh or frozen) without cubing them.  Add the chopped onion, garlic powder (or minced garlic), beans, green chilies, and all the spices.  Do not add the sour cream or whipping cream yet!  Pour the chicken broth over the other ingredients.  Stir the mixture around a bit to incorporate the dry spices.

Cook on low for 5-7 hours.  If using frozen chicken, you'll cook on the longer end of that spectrum.  Fresh chicken will cook in less time.  Remove the chicken to a cutting board and cut into bite-sized pieces, (or just shred it in the crockpot like I do).  Stir back into the slow cooker.  In a small bowl or liquid measuring cup, whisk together the sour cream and whipping cream until smooth.  Whisk the cream mixture into the crockpot with the other ingredients.  Let the soup cook until heated through.  Serve.

Our family loves this!  I hope yours will too!


  1. Looks good and I like that the chicken part is so no-fuss. I don't like when I have to precook stuff! :)

  2. This looks awesome!!! Pinned and can't wait to try!!

    ~Jen @ Yummy. Healthy. Easy. :)

  3. So glad you love this chili! I've tried it a time or two in the slow cooker and it makes it such a no-fuss meal - you are right

  4. This looks fabulous!! Thanks so much for linking up to Simple Supper Tuesday :o)

  5. So I made this for dinner on Sunday (put it in the crockpot before church). Turned out AWESOME. I think Wes ate three bowls of it. Even Chloe chugged it down and didn't mind that I had put fresh green chiles in it! :)

  6. I made this for dinner tonight, and it is so good! I only put one can of green chiles in because I was concerned that two would be too spicy for my children. Also, I used nonfat sour cream instead of regular, and coconut milk instead of the heavy cream. I will definitely make this recipe again.

  7. I have made tons of different recipes for white chili for years..I loved this One..I doubled the recipe..sauted my onions and garlic and few jalepenies, added a can of rotel and can of drained corn,..delicious!!!

    1. Thanks so much for the feedback! I really appreciate it. I love your spin on it! I'll have to try it next time.


If you like it, please feel free to "pin" it! It's such a compliment to see my content floating around Pinterest. Your comments are still very much appreciated. Thanks for stopping by!

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