White Chicken Chili Crockpot Soup by @manningherkitchen

6h50
Medium

1 serving

🫘

170 g

Dried Great Northern White Beans

🍲

1.4 l

Chicken Broth

🌽

340 g

Corn

🫙

790 g

Green Enchilada Sauce

🧅

70 g

Onion

🧄

6 g

Garlic

🌶️

9 g

Taco Seasoning

🐔

450 g

Chicken Breast

🌿

1 g

Cilantro

🧀

110 g

Cream Cheese

🥛

60 ml

Cream

🧀

110 g

Mexican Blend Cheese

Preparation Steps

  1. Step 1/12

    If using dried great northern white beans, place them in a medium bowl, cover with water, and soak overnight for 480 min.

    dried great northern white beans
    🥣medium bowl

  2. Step 2/12

    Drain the soaked beans and rinse them thoroughly under cold water.

    dried great northern white beans
    🧺colander

  3. Step 3/12

    Mince the onion and garlic, then drain the canned corn.

    onion
    garlic
    canned corn
    🔪cutting board
    🔪chef's knife
    🧺colander
    🥫can opener

  4. Step 4/12

    Add the beans, chicken broth, corn, green enchilada sauce, onion, garlic, and taco seasoning to the slow cooker.

    dried great northern white beans
    chicken broth
    canned corn
    green enchilada sauce
    onion
    garlic
    taco seasoning
    🥛measuring cups
    🥄measuring spoons
    🥫can opener

  5. Step 5/12

    Nestle the 2 chicken breasts into the liquid and stir the soup briefly.

    boneless skinless chicken breasts
    🥄spoon

  6. Step 6/12

    Cover and cook on low heat until the chicken is cooked through and the beans are tender, about 360 min.

    boneless skinless chicken breasts
    dried great northern white beans

  7. Step 7/12

    Remove the cooked chicken breasts and shred them with 2 forks.

    boneless skinless chicken breasts
    🍴forks

  8. Step 8/12

    Return the shredded chicken and dried cilantro to the slow cooker, then stir to combine.

    boneless skinless chicken breasts
    dried cilantro
    🥄spoon
    🥄measuring spoons

  9. Step 9/12

    Microwave the cream cheese for 45 seconds until softened, then transfer it to the medium bowl.

    cream cheese
    🥣medium bowl

  10. Step 10/12

    Whisk 1/4 cup of hot soup broth into the softened cream cheese until smooth and pourable.

    cream cheese
    chicken broth
    🥣medium bowl
    🥄spoon
    🥛measuring cups

  11. Step 11/12

    Stir the cream cheese mixture, heavy cream, and Mexican blend cheese into the soup.

    cream cheese
    heavy cream
    🧀Mexican blend cheese
    🥄spoon
    🥛measuring cups

  12. Step 12/12

    Cover and cook for 10 min on low heat, then stir and serve the creamy white chicken chili hot.

    🥄spoon

Composition

Ingredients

Types

Legumes, Broth, Sauces, Vegetables, Herbs and Spices, Dairy

Ingredients

Dried great northern white beans, Chicken broth, Corn, Green enchilada sauce, Onion, Garlic, Taco seasoning, Chicken breast, Cilantro, Cream cheese, Cream, Mexican blend cheese

Allergens

Milk

Dietetics

Dietary regimen

Gluten-free, High-protein

Calories

465 kcal

Macro nutrients

Protein: 34g, Carbohydrates: 38g, Fat: 20g, Fiber: 8g, Sugars: 7g

Nutritional Information

Minerals

Calcium: 260mg, Iron: 3.1mg, Potassium: 720mg, Sodium: 1420mg

Vitamins

Vitamin A: 210mcg, Vitamin C: 12mg, Vitamin B6: 0.7mg, Vitamin B12: 0.8mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

6 hours 30 minutes

Overall

6 hours 50 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

medium bowl, colander, cutting board, chef's knife, measuring cups, measuring spoons, forks, spoon, can opener

Appliances

slow cooker, microwave

Type

Type

Type Of Dish

Soup, Main Course

Occasions

Weeknight Dinner, Family Meal, Fall, Winter

Origin

Source

Platform

instagram

Original Creator

@manningherkitchen

Origin

Cuisine

Mexican-American, Tex-Mex

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Thick, Tender, Hearty

Flavors

Savory, Mildly spicy, Tangy, Cheesy, Herbal

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 120 min at room temperature), fridge : 3 to 4 days (Cool promptly,Store in an airtight container at or below 4°C / 40°F,Reheat to 74°C / 165°F before serving), freezer : 2 to 3 months (Freeze in airtight freezer-safe containers,Leave space for expansion,Thaw overnight in the refrigerator)