This LIGHTENED UP Slow Cooker Creamy Chicken Chili is about to become your new favorite White Chicken Chili recipe! Its sooooo creamy (without any heavy cream!), comforting, wonderfully hearty, and the layers of flavors are out of this world! It’s a super easy, almost “dump and run” recipe that will have everyone begging for more!
We have officially entered soup season and slow cooker season – my favorite “food” season of the year! Not only are slow cooker recipes fantastically easy and fill every nook and cranny of your home with anticipated savory deliciousness all day, but they taste as if you have been slaving away all day when nothing could be further from the truth! (Check out my slow cooker recipes HERE).
Soups are also one of my favs – so comfortingly delicious and they generally only require one pot, are a meal in one, boast layers of complex flavors from simmering, reheat beautifully for leftovers, and require hardly any “hands on” pep time – winning! And my absolutely favorite types of soups – slow cooker soups! If anyone ever tells me they “can’t cook” or “don’t have time to cook,” I tell them to check out my slow cooker soups! Some of my favorite slow cooker soups are Slow Cooker SKINNY Potato Soup, Slow Cooker Thai Coconut Chicken Wild Rice Soup, Slow Cooker BEST EVER Beef Stew – and now I’m adding this Slow Cooker Creamy White Chicken Chili to the top of the list. Its epic. (Check out my soup recipes HERE).
This Slow Cooker White Chicken Chili is bursting with all you White Chicken Chili favs: tender shredded chicken, creamy, hearty beans, warm fiestalicious spices, tangy bright green chilies and aromatic fresh cilantro. But to make this truly epic White Chicken Chili – its creamified! Because nothing says ultimate comfort food like warm, creamilicious soup. And because this soup is so knock your socks of delicious – you are going to want to eat bowl after bowl after bowl – which is why I’ve used a “skinny” method to make this soup rich and creamy.
My first tip for skinny soup is to use a can of cream-style corn as part of the soup base instead of broth – its natural creaminess is a life changing secret ingredient. Next, after the soup has been cruising and your chicken becomes tender enough to shred, you remove 1/2 cup broth and add it to your blender along with 1 can beans, 1/4 cup cilantro, light cream cheese and 2 tablespoons cornstarch. Blend to create a smooth puree then add this back to the soup along with your chicken. Cook for another 30 minutes and your soup will emerge soooooo wonderfully creamy.
And because we’ve saved a load of calories by not using heavy cream, we can afford to indulge in toppings. Lots and lots of toppings…cheese, avocado, cilantro, tomatoes, sour cream, tortilla chips etc. all your favorites in one bowl. An epically delicious bowl.
Want to try this Slow Cooker Creamy White Chicken Chili (Lightened Up!)?
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