This crockpot white chicken chili recipe is made with tender chicken, beans, flavorful salsa and a creamy base. Takes just 5 minutes of prep and is great for busy weeknights.
In the bottom of a crockpot, add the chicken and broth. Stir in the chili powder and salt. Add the beans, corn, salsa verde, and salsa.
Cover and cook on highfor 3 to 4 hours or on low for 5 to 6 hours. Transfer the chicken to a cutting board and shred. Return to the crockpot and add the sour cream or cream cheese. I like to place it on top and let it sit for about 10 minutes before stirring. Cook an additional 30 minutes. Salt and pepper, to taste.
Ladle into bowls and top with your favorite toppings!
Notes
Beans: I use a mix of Great Northern, white, pinto, and light kidney beans. Feel free to use whatever is in your pantry. Freeze: I'd recommend freezing it without the sour cream mixed in, because sometimes dairy can separate once frozen. Add the soup to a freezer bag or an airtight container and store it in the freezer for up to 2 months. Thaw in the fridge overnight before enjoying. Then heat back up on the stove or in the crockpot until warm. Mix in sour cream before serving.Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.