White chicken chili is a creamy, mild slow cooker soup made with chicken thighs, green enchilada sauce, hatch green chiles, white beans, and cream cheese. It's a dump-and-go meal that cooks hands-off for 5 hours total.
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Place the chicken thighs in the bottom of a slow cooker.
Add the green enchilada sauce, hatch green chiles, fire-roasted corn, drained white beans, and chicken broth.
Sprinkle in the chili powder, cumin, oregano, paprika, salt, and pepper.
Stir everything to combine, cover, and cook on high for 4 hours.
After 4 hours, remove the chicken from the slow cooker. Chop or shred it, then return it to the pot.
Add the block of cream cheese, chopped cilantro, and the juice of one lime.
Stir until the cream cheese is melted and incorporated. Turn the heat to low and cook for another hour.
Serve hot, with optional toppings like sour cream, shredded cheese, and crushed tortilla chips.
Store in an airtight container up to 4 days. Reheat gently on low heat or on the stovetop over medium-low, stirring occasionally; add a splash of broth if it thickens too much.
slow cooker
Yes, but thighs stay more moist during the 4-hour cook time. If using breast, reduce cooking time to 3 hours on high to avoid drying out.
Yes, cook on low for 7–8 hours instead of 4 hours on high, then add cream cheese and cook on low for another hour.
Yes, freeze up to 3 months before adding cream cheese. Thaw overnight, reheat on low, then stir in softened cream cheese.
Use canned mild or medium green chiles, roasted poblano peppers, or add an extra can of green enchilada sauce for more depth.
Replace cream cheese with 1 cup of full-fat coconut milk or dairy-free cream cheese alternative; skip sour cream topping or use a dairy-free version.
