This creamy white chicken chili is one of my go-to weeknight meals! It's rich, creamy, and a little spicy which makes it the perfect winter soup. It's delicious and filling on it's own but is even better with a side of my Jalapeno Cheddar Cornbread!
What makes this chili so easy is that you can just throw it in the crockpot! I honestly don't know how I would survive without a crockpot. It makes weeknight dinners so much easier because Kyle and I both work full time. He works crazy hours and I have a crazy commute to/from DC, so anything I can do to make dinner easier is a win for me!
*I don't have an instapot, but obviously you can use that instead and adjust the cooking time appropriately!
I can completely prep everything for this chili the night before and just throw it all together in the morning before work. When I get home it takes about 20 minutes to bake Jalapeno Cheddar Cornbread (which I ALWAYS make with chili) which is the perfect amount of time to add in the cream cheese and let the chili finish cooking.
Prep: Night before
Broil the poblanos, jalapenos, and bell pepper until lightly charred/blistered skin (about 5-10 minutes, rotating every 2-3 minutes). Roughly chop up the charred peppers and add to the crockpot.
Sauté the onion and garlic in a little bit of olive oil until lightly browned. Add in the white wine to deglaze the pan and scrape all the browned bits off the bottom and add to the crockpot (if you don’t want to use wine, just use ½ cup of Vegetable Stock).
Throw the rest of the ingredients (except the cream cheese!) in the crockpot and give it a stir.
Tip: add the Vegetable Stock last because you may need a little less than is called for based on the size of your crockpot.
Cover and place the crockpot liner in the fridge overnight!
Note: mixing everything together the night before also gives all the flavors more time to blend!
Cook and serve
Remove the liner from the fridge and place directly in the crockpot base (it's okay to turn it on immediately because of how slowly it heats up).
Cover and cook on low for 8-10 hours or high for 4-6 hours.
About 30 minutes before serving, remove the chicken breasts and shred them with a fork. Add the cream cheese and stir until mostly melted. Return the shredded chicken, cover and let cook for about 20 minutes (which ironically is exactly how long this Jalapeno Cheddar Cornbread takes to cook).
Serving suggestions
- Diced green onions
- Cilantro
- Sour cream
- White cheddar cheese
- Avocado
- Lime wedges
- Jalapeno Cheddar Cornbread or tortilla chips
Creamy White Chicken Chili
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 8 servings 1x
Description
This super easy white chicken chili is the perfect hands-off crockpot meal!
Ingredients
- 2 poblano peppers
- 3 jalapeno peppers
- 1 orange bell pepper
- 1 onion, diced
- 3 cloves garlic, finely chopped or pressed
- ½ tablespoon olive oil
- ½ cup white cooking wine (optional)
- 1 15 oz can corn, drained
- 1 15 oz can garbanzo beans, drained
- 1 15 oz can navy beans, drained and rinsed
- 1 15 oz can cannellini beans, drained and rinsed
- 2 chicken breasts
- 2 tablespoons lime juice
- 2 teaspoons adobo seasoning (optional)
- 1 teaspoon ground cayenne pepper
- salt and pepper (to taste)
- 4 cups Vegetable Stock
- 1 8 oz package cream cheese (add at the end)
Serving Suggestions: Optional
- avocado
- lime wedges
- cilantro, chopped
- green onions, chopped
- sour cream
- white cheddar cheese
- Jalapeno Cheddar Cornbread or tortilla chips
Instructions
Prep
-
Broil the poblano, jalapeno, and bell pepper until lightly charred/blistered skin (about 5-10 minutes, rotating every 2-3 minutes). Roughly chop up the charred peppers and add to the crockpot.
Sauté the onion and garlic in a little bit of olive oil until lightly browned. Add in the white wine to deglaze the pan and scrape all the browned bits off the bottom and add to the crockpot (if you don’t want to use wine, just use ½ cup of vegetable broth).
-
Throw the rest of the ingredients (except the cream cheese!) in the crockpot and give it a stir.
Cover and place the crockpot liner in the fridge overnight.
Cook and serve
-
Remove from the fridge and place liner into crockpot base. Cover and cook on low for 8-10 hours or high for 4-6 hours.
About 30 minutes before serving, remove the chicken breasts and shred them with a fork. Add the cream cheese and stir until mostly melted. Return the shredded chicken, cover and let cook for about 20 minutes (which ironically is exactly how long this cornbread takes to cook).
- Serve with suggested toppings and enjoy!
- Store in an airtight container in the fridge for up to a week or in the freezer for up to 6 months.
- Category: Dinner, Soup
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 2 cups
- Calories: 322
- Sugar: 6.3g
- Sodium: 394.9mg
- Fat: 14g
- Saturated Fat: 6.5g
- Carbohydrates: 28.9g
- Fiber: 6.8g
- Protein: 22.2g
- Cholesterol: 70.1mg
Keywords: chicken chili, white chicken chili, creamy chili, crockpot meals
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