Crockpot Creamy White Chicken Chili
A delicious, versatile, and easy weeknight soup that keeps you coming back for more.
Ingredients
- 1 medium onion, diced
- 1 jalapeno diced small
- 3 cloves garlic, minced
- 4-5 medium potatoes, diced in 1/2" - 1" pieces
- 1 can corn
- 2 4oz cans green chilis
- 32 oz chicken broth
- 2-3 chicken breasts, or 3-4 cups shredded rotisserie chicken
- 1 can great northern beans, or any beans of preference. Can do 2 cans if preferred. I puree mine due to picky eaters.
- 1 tbsp kosher salt
- 2 tsp oregano
- 1 tbsp chili powder
- 2 tsp onion powder
- 1 tbsp cumin
- 2 tsp pepper
- 4 oz cream cheese, or 1 block Boursin cheese
- 1/2 cup cream
- 2 limes juiced
Instructions
- Add onion, jalapeno, garlic, potatoes, corn, chilis, broth, beans, seasonings and raw chicken breasts to a crockpot (if choosing to use rotisserie chicken, omit that and add one hour prior to serving).
- Set crockpot to low for 6-7 hours or high 4 hours.
- One hour out, add rotisserie chicken OR remove chicken, shred, and return to crockpot.
- Crumble up Boursin cheese block in a small bowl. Ladle 1 cup of hot soup broth to the Boursin Cheese. Whisk together until smooth. Add to soup.
- Add Cream and lime juice. Give it a good stir.
- Cook for 30 minutes to one hour, or until all is well combined and hot.
- Serve with all the desired toppings.