Crockpot Creamy White Chicken Chili
This easy crockpot creamy white chicken chili is one of our all-time favorite dinners. It's so flavorful thanks to the perfect amount of spice and salsa verde. It's also a great option for a busy day when you want dinner ready in a pinch! You're going to love this family favorite!
Servings: 6
Calories: 336kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium white onion, diced
- 1 ½ lbs boneless skinless chicken breast
- 1 tablespoon chili powder
- 1 tablespoon cumin
- ¾ teaspoon kosher salt
- 2 teaspoon garlic powder
- 1 ½ cups salsa verde
- 4 cups chicken broth (low-sodium)
- 1 can corn, drained (15.25 oz can)
- 1 can great northern beans, drained (15.5 oz can)
- ⅓ cup chopped cilantro
- ½ cup plain Greek yogurt (optional, can omit for dairy-free needed)
- Juice from ½ of a lime
- Optional toppings: lime wedges, tortilla chips, avocado, shredded cheese, green onion
Instructions
- In a crockpot, add the olive oil, white onion, chicken breast, chili powder, cumin, salt, garlic powder, salsa verde, and chicken broth. Let the mixture cook on high for 4 hours or low for 6 hours depending on the time you have available.
- Once the chicken is tender, use two forks to finely shred the chicken in the crockpot. Add the corn, great northern beans, chopped cilantro, and lime.
- Next, add the greek yogurt by tempering it to prevent it from curdling. Do this by placing the greek yogurt in a bowl. Add 1 tbsp of hot broth and mix it into the yogurt. Repeat this process three more times. Next add the mixture into the rest of the soup and stir well.
- Top with more fresh lime juice, tortilla chips, shredded cheese and avocado if desired.
Notes
Make it dairy-free: simply omit the Greek yogurt.
Nutrition
Serving: 17oz | Calories: 336kcal | Carbohydrates: 27.7g | Protein: 34.1g | Fat: 9.6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 2.5g | Cholesterol: 83.6mg | Sodium: 1256mg | Potassium: 527.3mg | Fiber: 10.3g | Sugar: 8.6g
