Flavorful crockpot white chicken chili soup made with lean chicken, white beans, green chilies, and creamy half-and-half.

Scale

1 lb boneless, skinless chicken breasts

1 onion, chopped

2 cloves garlic, minced

3 cups chicken broth

2 cans great northern beans

2 cans diced green chilies

1 can corn, drained

1 tsp salt

1/2 tsp pepper

1 tsp cumin

3/4 tsp oregano

1/2 tsp chili powder

1/4 tsp cayenne

1/2 cup cream cheese

1/4 cup half-and-half

Fresh cilantro, cheese, avocado for garnish

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1. Layer all ingredients except cream cheese and half-and-half in crockpot.

2. Cook on LOW for 6-8 hours or HIGH for 3-4 hours.

3. Shred the chicken and return it to the pot.

4. Add cream cheese and half-and-half; stir until creamy.

5. Serve hot with toppings of your choice.

Add dairy only at the end to prevent curdling.

Freezes well without dairy. Add fresh cream before reheating.