Hearty Crockpot Chili Chicken Soup is a simple dinner that is perfect for busy nights, and feeding a large crowd. This recipe makes a large amount, and is packed with hearty ingredients like corn, white beans, fresh chicken, cheese, and an array of aromatic spices and seasonings.
It’s a dinner that is perfect to set in the crock pot in the early afternoon, or get it going in the instant pot for a simple one hour meal with hardly any cleanup. We love to enjoy this crockpot chili chicken soup alongside loaded baked potatoes, or with tortilla chips and our seven layer bean dip.
White chicken chili soup is a delicious cross between your traditional chili, and a chicken soup. Robust flavor and a creamy sauce brings everything together for a delicious meal that everyone enjoys.
There are many variations of chili chicken soup recipes, most of them vary depending on the ingredients used. Crockpot green chili chicken enchilada soup blends a traditional chili with chicken enchiladas, while hatch green chili chicken soup brings it’s iconic flavor using the famous chilis that we enjoy in salsa verde recipes.
No matter how you prepare it, chicken chili is delicious and can be made however you like it.
What is the difference between chili and chili soup?
The main notable difference between chili and chili soup is the amount of liquid used. Traditional chilis are very thick, and use significantly less liquid which results in a hearty, chunky consistency that is perfect for pouring over potatoes, cornbread, or tortilla chips.
Chili soups are not only made with more liquid, but they don’t usually follow the recipe of a traditional chili which usually consists of ground beef in a thick chili sauce. Chili soups include tomatoes, veggies, cheeses, and other ingredients that set it firmly in the ‘soup’ world.
What chicken is best to use in chicken chili soup?
For this recipe we used chicken breast, which is the easiest cut of chicken to incorporate into your chili soup. The meat is low in fat and high protein, while the mild flavor of the cut will take on the spices and seasonings used in the soup with very little interference.
Chicken breast can be dry, but by putting it in a soup it will stay tender and juicy. Chicken thighs can also be used in chicken chili soup, but the fat content will likely increase because thighs have significantly more fat than the breasts. However, that fat as well as the flavor of the thigh meat will increase and enrich the flavor of the soup tremendously.
Bottom line, you can use whichever cut of chicken you prefer because this recipe is so versatile.
How can I increase the flavor in crockpot chili chicken soup?
Our crockpot chili chicken soup is loaded with spice, flavor and a rich, creamy sauce because it is a white chicken chili crockpot cream cheese recipe. The addition of cream cheese, milk, and cheese mellow out the heat of Rotel tomatoes while creating a robust texture.
Here are some things you can do to increase the spice and flavor of your crockpot chili chicken soup.
- Make it an easy green chili chicken soup by using a jar of green salsa verde. Healthy green chili chicken soup is always a favorite
- Use fresh jalapeno peppers to increase the heat of the soup
- Incorporate fresh herbs like parsley, cilantro, or green onions
- Change up the cheese and use Mexican melting cheeses
- Instead of a sweet corn, use ‘confetti corn’ which contains peppers and onions
- Use heavy cream or sour cream to thicken and enhance the texture
What liquid is best for chili?
Because this is a wonderfully versatile recipe you have options when it comes to the liquid used for the chili. Chicken broth or stock, vegetable broth or water would be the best base liquids to use in crockpot chili chicken soup. The liquids should add flavor to the soup, so using a stock or broth would be ideal.
If you are making a creamy soup like we did, the addition of creams, milk, and even sour cream will also add liquid to the chili soup.
What do you serve with chicken chili soup?
This chili soup is a hearty, satiating recipe that can definitely be enjoyed on its own as a full dinner. It also makes a wonderful main course to serve at a potluck, family gathering, or game night. Here are some of our favorite sides and snacks to enjoy with this crockpot chili chicken soup.
- Make a batch of our roasted corn dip to enjoy with chips or homemade fries
- Serve alongside our bacon wrapped sweet potatoes for a delicious appetizer
- Make a large platter of our favorite vegetarian super nachos
- Serve with a skinny margarita, a cadillac margarita, or the tequila Mexican martini
- Offer a selection of mini Southwest style grilled sandwiches
Crockpot chicken chili
Chicken Chili Soup stores as leftovers up to 3 days without compromising flavor or freshness. It makes a wonderful family dinner, and a fantastic dish to bring to a potluck, or serve for a large crowd event.
This Instant Pot recipe is ready from start to finish in about an hour, unless you make it on the slow cook function. Then follow the crock pot instructions and set the pressure cooker to the slow cook button.
Chicken chili recipe tips and substitutions
The wonderful thing about chili’s is that they are versatile and largely customizable. You can always use ingredients that you already have on hand as a way to get through food in your fridge or pantry. You can also substitute ingredients, and even add to the chili. Here are some of our favorite ideas to get you going, as well as some extra tips.
- If you are using frozen corn increase the amount of chicken broth by 1 cup
- Garnish this soup with shredded cheese, chopped peppers, sour cream or cilantro
- Top this soup with colorful tortilla strips to make chicken tortilla soup
- Serve with our Mexican style cornbread
Crockpot Chili Chicken Soup Printable Recipe Card
Crockpot Chili Chicken Soup (Or Instant Pot)
Hearty Crockpot Chili Chicken Soup is easy to make in your slow cooker or pressure cooker. This recipe is so delectable your entire family will be begging for more! And we added instant Pot directions!!
- 1/4 tsp chili powder
- 1/4 cup fresh onion (diced)
- 1 tbsp minced garlic
- 1/4 tsp salt
- 1 tbsp parsley
- 1/4 tsp pepper
- 1/4 tsp onion powder
- 2 tsp cumin
- 3 tbsp flour
- 1 can rotel tomatoes and green chiles (drained)
- 1 3/4 cups milk
- 1-1/2 pounds boneless skinless chicken breasts
- 1 cup shredded cheese
- 1 1/2 cups chicken broth
- 1/4 packet cream cheese (softened to room temp)
- 1-14.5 oz. can super sweet corn (drained)
- 2- 14.5 oz cans great northern beans (drained and rinsed)
- Melt 3 tablespoons of butter in a large saucepan over medium high heat.
- Add minced garlic, chopped fresh onion, cumin, chili powder, onion powder, pepper and salt. Cook for a couple of minutes.
- Stir in flour and cook for a couple of minutes while stirring. The mixture will clump together.
- Stir in chicken broth until the flour mixture has dissolved.
- Stir in the milk.
- Put boneless, skinless chicken breasts in the bottom of the slow cooker.
- Top with corn, great northern beans, rotel tomatoes, and parsley
- Add the cream cheese on the top of the mixture. (mix into soup)
- Pour the broth over all of it and cook on high for 6-8 hours. After about 5 hours, cut the chicken into bite sized pieces and return to the Crock Pot.
- Add the cup of shredded cheese to the crockpot 1 hour before serving, stir it in until it melts completely.
- Garnish with sour cream, shredded cheese, and parsley or cilantro
DIRECTIONS FOR THE INSTANT POT: Ready from start to finish in about an hour.
- Cook chicken and 1 1/2 Cup of chicken broth on the Poultry function for 15 minutes (Or until thoroughly cooked). I used completely frozen chicken in a clump of three chicken breasts. I cooked it for 22 minutes on poultry total. Natural release 5 minutes, then QR.
- Remove cooked chicken and broth and cut the chicken into bite sized pieces. Now submerge the chicken in the broth it cooked in, in a bowl and set aside.
- Set the instant pot on sauté.
- Add the butter, onions, spices and garlic. Saute' 2 to three minutes until the onion is translucent.
- On Saute, In a small bowl whisk the flour together with enough chicken broth to make a rue. Whisk it into the onions and garlic. As it thickens, Whisk in the room temperature cream cheese and milk.
- Whisk until the cream cheese is thoroughly melted and incorporated into the gravy.
- Pour all the chicken, broth, corn, beans and Rotel tomatoes into the instant pot. Stir together gently.
- Adjust the liquids by adding broth or milk if needed to desired consistency.
- Heat on saute' on LOW setting until thoroughly heated (about 15 minutes).
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Amount Per Serving Calories 254Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 62mgSodium 429mgCarbohydrates 22gFiber 4gSugar 2gProtein 26g
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Recipe Inspired by: Thegunnysack.com
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Sunday 15th of January 2017
Can this be cooked in a pressure cooker
Sunday 15th of January 2017
Hello Amanda! I don't actually own a pressure cooker, but my Mom does! We are going to remake this recipe next week in the Instant Pot to test it out! We will let you know how it goes! :) I do think it would be very easy to cook in a pressure cooker.
Thursday 10th of November 2016
If you are using already cooked chicken (leftovers from a previous meal), would you still suggest cooking in the crockpot for6hours? Or would it be easier to cook on the stovetop at that point? It looks delicious!
Thursday 10th of November 2016
Hi Kate, Here is the stovetop directions we came up with for you. Put all the liquids and softened cream cheese in a microwavable bowl and warm it a minute or two until you can whisk the liquids into a sauce. Add this to the skillet with all the other ingredients and simmer about 20 minutes covered. Keep an eye on it so the sauce does not overheat, stir occasionally. Let us know if you have any more questions. We'd love to know how this version of the recipe works out for you. It's a very good recipe. Best of luck. Kayti and Diane
Monday 10th of October 2016
Do you cook this on high all day?
Monday 10th of October 2016
Hi Janey! You can be a little flexible with this recipe depending on how hot your crockpot gets. For me, the chicken was just fine being on high all day. if you don't want to leave it on high all day, then I would recommend cutting the chicken up first before putting it in the crockpot and only cooking it on high for 4 hours, or low for 6-8 hours. Hope that helps! Thank you for your question!