Creamy, hearty crockpot white chicken chili soup with tender chicken, beans, and green chilies cooked slowly for the ultimate comfort meal.

Scale

2 lbs boneless chicken breasts

2 cans white beans, drained

2 cups chicken broth

1 can diced green chilies

1 cup corn kernels

1 block cream cheese

1 tsp cumin

1 tsp chili powder

Salt and pepper to taste

Juice of 1 lime

Fresh cilantro, shredded cheese, avocado for topping

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1. Add chicken, beans, corn, green chilies, and seasonings to the crockpot.

2. Pour chicken broth over ingredients and stir gently.

3. Cook on low for 6–8 hours or high for 3–4 hours.

4. Remove chicken, shred it, and return it to the pot.

5. Add cream cheese and stir until melted.

6. Serve hot with toppings like avocado and cilantro.

For thicker soup, mash some beans before adding.

Store leftovers up to 4 days in the refrigerator or freeze for later.