White chicken chili verde soup in a crockpot is a yummy go-to for dinner, especially during the chilly winter months. There’s nothing better than coming home to a warm, ready-to-eat meal.
This is an easy one because I usually have most of the ingredients on hand, making it both convenient and delicious. Whether you’re serving it with a side of cornbread or topping it with shredded cheese, sour cream, and a squeeze of lime, it’s always a hit with my family. Plus, the leftovers (if there are any!) taste even better the next day.
Ingredients Crockpot White Chicken Chili Verde Soup:
- 3 or 4 boneless skinless chicken breasts – I use frozen
- 2 cans of chicken broth
- 8oz of salsa verde from a jar (more if you want)
- 1 can cream corn (15 oz)
- 2 cans of northern white beans (drained and rinsed)
- 8 oz of cream cheese (cut into cubes)
- 1 cup half & half
- 1 teaspoon minced garlic
Optional Ingredients:
- Teaspoon: Salt, cumin, dried oregano
- 1/2 Teaspoon: ground black pepper and chili powder
- 1/4 Teaspoon: cayenne pepper
Cooking Directions:
- Put ingredients (Besides the cream cheese & Half & Half) into a crockpot and cook on high for 5 hours or low for 8 hours.
- Remove chicken and shred then return to slow cooker.
- Add cubed cream cheese and half & half.
- Cook for 30 min more and serve.
Optional Garnishments:
- Chips, cheese and sour cream
I hope you enjoy it!
