Creamy Chicken Chili is a versatile recipe that can be made on the stove top or in the Crock Pot. The ingredients are simple, including chicken, corn, diced green chilies, cream cheese and great northern beans. This Chicken Chili Verde will hit the spot on a cool day and will cure any hunger pains.
Creamy Chicken Chili Recipe:
Baby, it’s cold outside, and that means I’m making soup…again. I asked my husband the other night if he ever got tired of soup, and luckily he said no. Truth be told, if he had said yes, I would have probably responded, well that’s too bad because I love soup.
At this current moment, there are three different types of leftover homemade soup in the icebox (refrigerator for anyone not in our family!) – Poor Man’s Soup, White Bean and Sausage Soup and this slow cooker creamy chicken chili.
My co-worker, Mary, surprised the office with lunch a couple weeks ago. She made this amazing white chicken chili and brought all the toppings (Fritos and shredded cheese), and we all gorged ourselves during our lunch minute. Shhh, I actually slipped into the lunch room when nobody was looking and ate some for a mid morning snack (it’s my secret).
Of course in true Barbara fashion, I begged for the recipe and she obliged. Some of my favorite recipes come from co-workers including Tami’s Pan-Fried Zucchini, Patty’s French Onion Joes, Mindy’s Easy Sloppy Joes, and Janette’s Caramel Puff Corn (AKA CRACK).
That day, Mary prepared the creamy chicken chili in the Crock Pot, but the cool thing is that her recipe includes the instructions for the stove top too, so I’ll be sure to share both.
How To Make Crock Pot Chicken Chili:
Instructions:
- To the Crock Pot insert, add chicken, broth, onion, green chiles, corn, and seasonings.
- Cover and cook on low for 6-8 hours or until chicken is falling apart and tender.
- Remove chicken; shred with two forks.
- Add chicken, beans, cream cheese and cilantro to the soup already in the crock pot.
- Cover and continue to cook until cream cheese is incorporated, stirring often.
How to Make Stove Top Chicken Chili:
Instructions:
- Saute chopped onion in a large saucepan.
- Add chicken breasts and broth, and simmer over medium heat until the chicken is tender.
- Once cooked, remove chicken and shred.
- To the broth, add green chiles, beans, corn, seasonings and shredded chicken; simmer for 20 minutes.
- Add cream cheese and chopped cilantro, stirring often until the cream cheese is incorporated.
- Taste, adding salt and pepper if desired.
For the full instructions for Chicken Chili Verde, scroll to the bottom of this post.
Notes About Chicken Chili Soup:
- Soups are versatile; add more or less of any given ingredient or try adding something else you have on hand. Try diced tomatoes, salsa, or diced peppers.
- If you prefer more heat, try swapping in medium or hot diced green chilies or add more ground cayenne pepper.
- Substitute canned corn for frozen corn.
- I drained my Great Northern Beans but you can add the whole can, if desired.
- Feel free to use both the cilantro leave and stems. The stems have great flavor.
- Be sure to taste before serving and add salt and pepper if desired.
- Try my other Slow Cooker Chicken Chili for a completely different version.
To make a full meal with this chicken chili soup, try serving it with our favorite cornbread recipe and a Jalapeno Cape Codder.
Our Favorite Soup Recipes
Soups are probably our favorite recipes to share here on These Old Cookbooks. Here are some of our favorites from our site and a few from our favorite bloggers.
Tuscan White Bean and Sausage Soup
Gramma’s Beef Barley Soup (Instant Pot)
Creamy Chicken Chili is a versatile recipe that can be made on the stove top or in the Crock Pot. The ingredients are simple including chicken, corn, diced green chilies, cream cheese and great northern beans. This chicken chili Verde will hit the spot of a cool day and will cure any hunger pains.
- 4-6 chicken breasts
- 32 ounces chicken broth
- 1 onion, diced
- 11 ounces canned diced green chilies (7 ounce can + 4 ounce can)
- (2) 15.5 ounce cans Great Northern Beans, drained
- 14 ounces frozen corn
- 2 teaspoons garlic salt
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1/4 teaspoon ground cayenne pepper
- 8 ounces cream cheese, softened
- 1 bunch fresh cilantro, chopped
- salt and pepper, to taste
Add chicken, chicken broth, onion, diced green chilies, corn, and dried seasonings to the Crock Pot insert.
Cook covered on low for 6-8 hours or until chicken is cooked and tender.
Remove chicken and shred, return to the soup with the addition of the cream cheese and cilantro.
Cover and continue to cook until cream cheese is fully incorporated, stirring often.
Taste, and season with salt and pepper if needed.
For the stove-top version, see the notes.
- Soups are versatile; add more or less of any given ingredient or try adding something else you have on hand. Diced tomatoes, salsa, or diced peppers would be delicious.
- If you prefer more heat, try swapping in medium or hot diced green chilies or add more ground cayenne pepper.
- Canned corn could be substituted for frozen corn.
- I drained my Great Northern Beans but you can add the whole can, if desired.
- Feel free to use both the cilantro leave and stems. The stems have great flavor.
- Be sure to taste before serving and add salt and pepper if desired.
- Try my other Slow Cooker Chicken Chili for a completely different version.
- To make on the stove top:
- Saute diced onions; add chicken and broth and simmer until tender.
- Remove chicken and shred.
- Add chicken and all remaining ingredients (except cream cheese and cilantro) to the broth.
- Simmer for 20 minutes.
- Add cream cheese and cilantro, and simmer until the cream cheese is incorporated and smooth.
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