Creamy and hearty crockpot white chicken chili soup made with tender chicken, white beans, green chiles, and spices.

Scale

2 boneless skinless chicken breasts

1 can Great Northern beans

1 can cannellini beans

1 small onion, diced

3 cloves garlic, minced

1 can diced green chiles

3 cups chicken broth

1 tsp cumin

1 tsp oregano

1/2 tsp coriander

4 oz cream cheese

1/2 cup sour cream

Salt and pepper to taste

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1. Add chicken, beans, chiles, onion, garlic, broth, and spices to crockpot.

2. Cook on low for 6–7 hours or high for 3–4 hours.

3. Shred chicken and stir in cream cheese and sour cream.

4. Mix well until creamy and thick.

5. Serve hot with cheese, avocado, and lime.

Use rotisserie chicken for a faster version.

Add jalapeños for spice.

Store leftovers up to 4 days in the fridge.