Chicken, white beans, corn and green chile in a warm cream based soup was the perfect meal for a weekend camping trip into cooler weather.
I made this soup at home and reheated it for lunch when we were ready to eat it. I couldn’t resist a small bowl straight out of the slow cooker though. This soup is a great combination of spicy flavors.
This recipe is adapted from the Creamy White Chicken Chili that has become a family favorite over the past year or so. I really enjoyed this variation and I especially liked that I was able to toss everything in the slow cooker without prepping a single thing in advance.
Slow cookers or crockpots are an appliance of which I have more than one. If you are an avid slow cooker user like I am, you might understand the need for more than one. So, let’s talk about my favorites:
First up is this 6-quart slow cooker that has a locking lid. These crockpots are fantastic for transporting foods. Mine has gone everywhere from church potlucks to barbecues, game nights to Thanksgiving dinner. However, fair warning, these slow cookers run crazy hot. Low is closer to a boil than a simmer, the warm setting actually simmers. So trust me when I say HIGH is high.
My everyday slow cooker is this 8-quart Crockpot. It’s my go-to appliance for cooking large roasts and big batches of chili. Fun fact: did you know that a full 4-quart cooker, actually cooks more slowly than a half-full 8-quart cooker?
For just cooking a few pounds of chicken to shred for enchiladas or other smaller recipes, this 3-quart version is perfect.
Thanksgiving has become a breeze since I have mastered how to hold all of the side dishes using these medium-sized round slow cookers.
If you aren’t a fan of the idea of keeping more than one slow cooker in the house, these CrockPockets are a game-changer when it comes to preparing and holding multiple dishes at the same time. They slide into a standard 6-quart crockpot, dividing it into two sections that are perfect for serving different side dishes or keeping taco fillings warm for parties.
Chicken, White Bean and Green Chile Corn Chowder
Ingredients
- 2 pounds frozen chicken breasts I used 3 large boneless skinless chicken breasts
- 2 yellow onions chopped into 1/2″ pieces
- 6 cloves garlic minced
- 6 cups cooked great northern beans or 4 cans
- 2 cups frozen corn kernels
- 14 ounces chopped green chile frozen green chili works as well
- 3 cups water
- 1 tablespoon chicken base or bouillon I used Better than Bouillon Chicken Base
- 2 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon cayenne pepper
- 2 teaspoon cumin
- 2 teaspoon oregano
- 1½ cup sour cream
- ½ cup heavy cream
Instructions
- In a large crockpot (or a large stockpot on the stove), combine all ingredients EXCEPT for the sour cream and heavy cream. Stir a bit to combine the spices with all of the liquids and then cover with the lid. Simmer on low for 6-7 hours, just until the chicken is tender and can be easily shredded.
- When the chicken is cooked through, remove to a plate and shred with tongs, leaving it in bite-size chunks. Place the chicken back in the crockpot and turn off the slow cooker. Place the sour cream and heavy cream in a small bowl and add about ½ a cup of the soup broth. Whisk together until smooth. Pour the cream mixture into the rest of the soup and stir to combine. Serve immediately. Enjoy!
IdaBaker says
Because there are just two of us in my household, I've been thinking about purchasing a small slow cooker.
I think the heartiness and healthiness of this recipe just made that choice an easy one. 🙂
Have a great weekend!
Sue/the view from great island says
I'm always intrigued by white chili, this soup looks like super duper comfort food to me. I've moved across country twice in the past 2 years and each time my slow cooker got left behind because it was too heavy/bulky to be worth moving. Now I really have to get yet another one so I can make stuff like this. I forget that the slow cooker is useful in the hot weather, too. Have a great weekend, Mary!
Inside a British Mum's Kitchen says
Great spices and ingredients and a super bloistering soup! Even though it's close to 100 degrees here I could go for a bowl of this! Great photo:)
mary x
[email protected] says
This looks amazing! I'm going to keep this recipe for a cooler day! YUM!
Chris says
I'll have to save this one for later and cooler days. The 107 we are having today is tooooooo hot for soup 🙂
EcoCatLady says
Looks yummy! I used to make "white chili" all the time back in my vegetarian days, so I'll have to give it a try with chicken. I always added some red bell pepper and cream cheese instead of sour cream and cheese. Other successful variations included adding some mashed potatoes as a thickener, and pureed tofu for extra protein – though that would be superfluous with the chicken. It's WAY too hot to use the crock pot at the moment, but maybe I could give it a try in the solar oven!
Katerina says
This white soup looks very inviting especially during cooler days!
Monet says
What a delicious and comforting meal. Thank you for sharing, and thank you for your words, your encouragement, and your prayers. I hope you are having a restful and peaceful Sunday. Love and hugs!
nancy at good food matters says
It's Very Hot here in Nashville, but actually eating hot spicy foods makes me feel cooler. I'd enjoy this chicken-chili-corn chowder, and I can make it now with fresh corn and peppers from my garden. Thanks, Mary!
David Scott says
Wow! That looks like a great recipe. I am going to have to try it out sometime. Do you have a preference for where you get your chili? I have found that these guys have a good selection: http://www.chimayochilebros.com/shop
Keep up the great work, I love your recipes!
Anonymous says
What are northern beans? Could I use chickpeas or something else instead? Our dinners tend to be equally veg and meat/chicken so if I can use veg in this that would be great.. Any suggestions?
Mary says
Cannelini, White Beans, Great Northern Beans and Navy Beans all taste about the same to me, they simply come in different sizes. I'm not a big fan of chickpeas, but if you are, they would work great.
Angie says
This chowder is delicious!!! Just made it & it was a huge hit. I halved the recipe & cooked it in a Dutch oven on the stovetop for 5 hours on medium low & low. Once I shredded the chicken, I thought it needed a tad more seasoning; so I just sprinkled it with some salt & pepper. I also only had a 1/2 cup of green chilies. It was enough. Fabulous recipe! Thanks
Alexis says
I made this chili for a chili cook off employee event and won 1st place! I made a couple slight variations using 2 additional cans of hot chili beans, more soup base and less salt than called for in the recipe.
Dr. Edd says
It is a great recipe that combines a number of great ingredients. It is a good meal for a cold fall or winters day
Mary Younkin says
So glad you like it!