White Chicken Chili Soup (Slow Cooker)
Yield: 6


  • 2 pounds boneless, skinless chicken breasts or thighs (or 5 cups cooked shredded chicken for stovetop method)
  • 4 cups chicken broth
  • 2 (15-ounce) cans cannellini or Great Northern beans, rinsed and drained (may swap one of the cans with a can of garbanzo beans)
  • 2 cups salsa verde
  • 1/2 tablespoon ground cumin
  • 1 cup corn (frozen is fine)
  • Optional toppings: crumbled tortilla chips, shredded cheese, diced avocado, chopped fresh cilantro, chopped green onions


  1. Slow Cooker Method: Add the chicken and the broth, beans, salsa and cumin to a slow cooker, and stir to combine. Cook on low for 5-7 hours or on high for 2 1/2 – 3 hours ,or until the chicken is cooked through and shreds easily with a fork. Remove the chicken to a plate and shred or chop it. (I often cut larger chicken breasts in half or thirds prior to placing them in the slow cooker so the shreds aren’t long and stringy. You can also simply slice the breasts, crosswise, once or twice after cooking but before shredding.) Return the chicken to the slow cooker along with the corn and cook another 15-30 minutes, or until everything is heated through.
  2. Stovetop Method: Add the cooked chicken, chicken broth, beans, salsa, cumin, and corn to a large pot, and stir to combine. Heat over medium-high heat until boiling, and then cover and reduce heat to medium-low and simmer for 5-10 minutes.
  3. Serve with crushed tortilla chips and/or toppings of choice. Soup may be made in advance and gently reheated.

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