Crockpot White Chicken Chili
It is finally starting to feel like fall, and I am so ready for it! After our first brutally hot summer in Georgia, I have never been more ready for cooler temps. Although, I’ve always loved fall! The cooler temps, the crisp cool air, and of course the fun fall decorations! Now that it’s October I am fully leaning into the season. Which means crockpot meals here we come! I love throwing meals in a crockpot because they always have so much flavor and they are super low maintenance. You likely already have a lot of of the ingredients sitting around at home needed to make this recipe. I used boneless skinless chicken thighs that turned super tender, and added chili powder and cumin to give it a delicious flavor. It also has cannellini beans and a can of smashed chickpeas to thicken the soup, plus add some fiber and protein. The green chiles, fire roasted corn, and onion really bring it all together! It’s all simmered in vegetable broth, and towards the end you’ll add some cream to make it a cozy soup that you can curl up with on a cool evening. I enjoy it topped with crushed tortilla chips and avocado. Hope you love this as much as I do!
Crockpot White Chicken Chili
This crockpot white chicken chili is creamy and packed with flavor, perfect for a cool crisp night! It has tender shredded chicken, hearty cannellini beans, mashed chickpeas, fire roasted corn, and mild green chiles - all simmered with onions in broth to bring the flavors together. Top it with crunchy tortilla chips and creamy avocado, it's such a comforting meal.
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 1/2 yellow onion, chopped fine
- 1 can cannellini beans
- 1 (4 oz) can green chiles
- 1 tbsp. chili powder
- 1 tsp. cumin
- 1/4 tsp. salt
- 4 cups low sodium vegetable broth
- Juice of 1 lime
- 1 can chickpeas, drained and rinsed
- 1 cup frozen fire roasted corn
- 1/2 cup heavy cream
- Crushed tortilla chips
- Avocado slices
Instructions
- Place chicken, onion, cannellini beans, green chiles, chili powder, cumin, salt, and vegetable broth in a crockpot. Mix and place the lid on. Turn on high heat for 4 hours.
- Remove the chicken from the crockpot and use forks to shred it. Add it back to the crockpot. Before adding the chickpeas, drain and rinse them and then use a fork to smash them, this will thicken the soup. Add the smashed chickpeas, corn, and heavy cream to the crockpot. Stir and place the lid back on, letting the soup continue to cook for 30 more minutes.
- Top with chips and avocado slices, enjoy!