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Prepare the Crockpot: Place the chicken breasts at the bottom of the slow cooker. Add Ingredients: Pour in the chicken broth, diced onion, minced garlic, rinsed beans (garbanzo, great northern, and cannellini), green chilis, and drained sweet corn. Seasoning: Sprinkle in the ground cumin, chili powder, paprika, salt, and pepper. Stir the ingredients well to ensure even distribution of the spices. Set and Forget: Cook on high for 4 hours or on low for 7 hours. The slow-cooking process allows the flavors to meld and intensify. Shred the Chicken: Once the cooking time is up, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crockpot. Creamy Texture: For an added creamy texture, incorporate 1/2 to 1 cup of sour cream into the chili. Stir well to combine. Serve and Garnish: Ladle the piping hot chili into bowls. Serve with lime wedges on the side for a burst of citrus. Customize each bowl with your favorite garnishes, such as sour cream, jalapeno slices, avocado slices, and chopped fresh cilantro. Enjoy: Sit back, relax, and savor the comforting warmth of this delicious 3-Bean White Chicken Chili. The smokiness from the spices and the heartiness from the beans make it an instant winter favorite.

Warm Up Your Winter with Hearty 3-Bean White Chicken Chili in the Crockpot

Warm Up Your Winter with Hearty 3-Bean White Chicken Chili in the Crockpot. The perfect soup to make this winter!

Course Soup
Cuisine Mexican
Keyword chicken chili, chili, crockpot pumpkin dessert, slowcooker, white bean chili
Prep Time 4 minutes
Cook Time 4 hours
Servings 12

Ingredients

  • 2-3 chicken breasts
  • 5 cups chicken broth
  • 1 large onion diced
  • 3 tablespoons minced garlic
  • 1 can garbanzo beans rinsed
  • 1 can great northern beans rinsed
  • 1 can cannellini beans rinsed (feel free to mix or use one type of bean)
  • 1 cup canned sweet corn drained
  • 1 can 4.5 ounces green chilis
  • 2 teaspoons ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon paprika
  • Salt and pepper to taste

optional toppings

  • Lime wedges
  • Sour cream
  • Jalapeno slices
  • Avocado slices
  • Chopped fresh cilantro

Instructions

  1. Prepare the Crockpot: Place the chicken breasts at the bottom of the slow cooker.
  2. Add Ingredients: Pour in the chicken broth, diced onion, minced garlic, rinsed beans (garbanzo, great northern, and cannellini), green chilis, and drained sweet corn.
  3. Seasoning: Sprinkle in the ground cumin, chili powder, paprika, salt, and pepper. Stir the ingredients well to ensure even distribution of the spices.
  4. Set and Forget: Cook on high for 4 hours or on low for 7 hours. The slow-cooking process allows the flavors to meld and intensify.
  5. Shred the Chicken: Once the cooking time is up, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crockpot.
  6. Creamy Texture: For an added creamy texture, incorporate 1/2 to 1 cup of sour cream into the chili. Stir well to combine.
  7. Serve and Garnish: Ladle the piping hot chili into bowls. Serve with lime wedges on the side for a burst of citrus. Customize each bowl with your favorite garnishes, such as sour cream, jalapeno slices, avocado slices, and chopped fresh cilantro.
  8. Enjoy: Sit back, relax, and savor the comforting warmth of this delicious 3-Bean White Chicken Chili. The smokiness from the spices and the heartiness from the beans make it an instant winter favorite.