Spicy Chicken Chili Recipe | Crockpot White Chicken Chili
My Spicy Chicken Chili is a flavorful blend of chicken stock, half and half, and cream cheese broth, filled with shredded chicken breasts, great northern beans, green chilis, corn, and spices.
Garnish with Mexican blend cheese, tortilla chips, sour cream, green onion or cilantro. Make this soup and I guarantee you will make it again and again!
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An Easy crockpot soup
I can not even tell you how many times I have made this delicious Spicy Chicken Chili Recipe. It’s been a favorite in my family for a couple years now.
It is creamy with a slight spicy flare, and full of flavor. This is also a crockpot recipe, so you can throw all the ingredients into the slow cooker and leave it! The only remaining step is shredding the chicken when it is done cooking.
One of the reasons I love making this spicy chicken chili recipe in the crockpot is because all the flavors have a longer time simmering together.
The slow cook also ensures tender chicken that just breaks apart and shreds so easily.
What Is In Spicy Chicken Chili?
For this spicy chicken chili recipe, there are a few main ingredients followed by a handful of spices.
White Chicken Chili INGREDIENTS
- 3 Medium Chicken Breasts
- 1 Yellow Onion (Diced)
- 3 Cloves of Garlic (minced)
- 32 oz. Chicken Stock
- 1 8 oz. Package Cream Cheese (cubed)
- ¾ Cup Half and Half
- 2 15 oz. Cans Great Northern Beans
- 2 4 oz. Cans Green Chilis
- 1 14 oz. Bag Frozen Corn
- 1 Tsp. Salt
- ½ Tsp. Pepper
- 1 Tsp. Cumin
- 1 Tsp. Cayenne Pepper
- ½ Tsp. Chili Powder
- Small Bunch of Cilantro (chopped)
How to Make Crockpot Spicy Chicken Chili
Making this spicy chicken chili recipe is super easy!
It doesn’t take too much effort to set up the crockpot and layer in the ingredients. The biggest hurdle is smelling the soup cook throughout the day and wishing it was ready to eat sooner!
Cooking DIrections
Step 1. Add washed chicken breasts to the bottom of the crockpot and top with salt, pepper, cumin, chili powder, and cayenne pepper.
Step 2. Add in the diced yellow onion, sliced garlic, green chilis, and corn.
Step 3. Rinse your great northern beans using a strainer and then pour into the crockpot.
Step 4. Mix together the ingredients with a spoon, and then pour in the chicken stock and half and half.
Step 5. Cube the cream cheese into small pieces and drop inside the crockpot.
Step 6. Rinse and dry the fresh bunch of cilantro, mince, and add to the crockpot.
Step 7. Stir ingredients together again, and then cover the crockpot with the lid and cook on low for 7 hours.
Step 8. When the spicy chicken chili is done cooking, take each chicken breast out and set it on a plate. Using a knife and a fork shred the chicken into fine pieces and then place back into the crockpot.
note + TIp
You may notice that some of the cream cheese hasn’t fully dissolved into the broth. Stir the soup for a couple minutes to further mix it it. If you wanted, you could also turn the heat on high for the last 30 minutes of cooking. This will help ensure the cream cheese is fully integrated into the broth.
What Toppings Are Best for Spicy Chicken Chili?
If you’re wondering how to make spicy chicken chili even better than it already is by itself, then follow these instructions.
The perfect toppings for spicy chicken chili are:
- crushed tortilla chips
- small handful of shredded Mexican blend cheese
- dollop of sour cream
- light squeeze of lime
- chopped green onion
Therefore the answer to this question is: all of the above, my friends.
I might also advise, you place them in that order as well.
The chips need to be stirred into the soup.
Then the cheese needs to be second so it starts melting into the soup.
Follow that with the dollop of sour cream and stir it in! Squeeze a lime wedge, and then add some green onion if you so choose.
Sometimes, I make this spicy chicken chili recipe without the cilantro cooked in. Then it allows for people to choose either fresh cilantro for a garnish, or green onion. To some, the two mixed together can be too much, so proceed with caution!
What to Serve With Spicy Chicken Chili
In my family, soup night is just the soup. Let it stand alone and speak for itself.
Plus, that is kind of the point of a crockpot soup recipe, a non-fussy meal for a busy day. So often there isn’t time to make a side to pair with it!
However, I know how good this recipe is, so if you plan to host a dinner with extended family or friends, then I’d definitely offer a side.
Spicy Chicken Chili | Crockpot White Chicken Chili
A flavorful blend of chicken stock, half and half, and cream cheese broth, filled with shredded chicken breasts, great northern beans, green chilis, corn, and spices. Garnish with Mexican blend cheese, tortilla chips, sour cream, green onion or cilantro. Make this soup and I guarantee you will make it again, and again.
Ingredients
- 3 Medium Chicken Breasts
- 1 Yellow Onion (Diced)
- 3 Cloves of Garlic (minced)
- 32 oz. Chicken Stock
- 1 8 oz. Package Cream Cheese (cubed)
- ¾ Cup Half and Half
- 2 15 oz. Cans Great Northern Beans
- 2 4 oz. Cans Green Chilis
- 1 14 oz. Bag Frozen Corn
- 1 Tsp. Salt
- ½ Tsp. Pepper
- 1 Tsp. Cumin
- 1 Tsp. Cayenne Pepper
- ½ Tsp. Chili Powder
- Small Bunch of Cilantro (chopped)
Instructions
Step 1. Add washed chicken breasts to the bottom of the crockpot and top with salt, pepper, cumin, chili powder, and cayenne pepper.
Step 2. Add in the diced yellow onion, sliced garlic, green chilis, and corn.
Step 3. Rinse your great northern beans using a strainer and then pour into the crockpot.
Step 4. Mix together the ingredients with a spoon, and then pour in the chicken stock and half and half.
Step 5. Cube the cream cheese into small pieces and drop inside the crockpot.
Step 6. Rinse and dry the fresh bunch of cilantro, mince, and add to the crockpot.
Step 7. Stir ingredients together again, and then cover the crockpot with the lid and cook on low for 7 hours.
Step 8. When the spicy chicken chili is done cooking, take each chicken breast out and set it on a plate. Using a knife and a fork shred the chicken into fine pieces and then place back into the crockpot.
Nutrition Information:
Yield: 12 Serving Size: 1 bowlAmount Per Serving: Calories: 230
A light salad would make for a fresh side to serve with this creamy soup. Keep it simple with chopped romaine lettuce, some red onion, cherry tomatoes, and croutons. Provide balsamic dressing or homemade olive oil based dressing to keep is nice and light.
Then, fry up some tortillas for tearing and dipping!
How to Store Spicy Chicken Chili
This spicy chicken chili recipe will keep in the fridge for up to 4 days in an air-tight container. You can also freeze any leftovers in for up to 2 months.
To thaw, take it out of the freezer and place in the refrigerator the day before.
Reheating chicken chili
You can warm your leftover chicken chili in a single serving microwavable bowl and heat in the microwave for 4 minutes, stirring halfway through. Or, you could also pour the full amount into a stock pot and reheat over the stove on medium-low heat until fully heated through.
You’ll Also Enjoy…
I really hope you enjoy this recipe as much as my family does!
It is a good one, so I hope you’ll give it a try. Have you made spicy chicken chili before? If so, what do you put in yours?
If you are looking for more delicious soup recipes, check out these:
- One Pot Creamy Spinach Tortellini Soup
- Polish Sauerkraut Soup | Split Pea Ham and Sauerkraut Soup
- Pulled Pork Soup | A Pozole Pork Hominy Stew
- Classic Kidney Bean Chili
You can also visit my recipe archives here.
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~Sarah