Ingredients
- 1 pound boneless chicken (breast or thighs)
- 2 cans white beans (cannellini or great northern)
- 1 can diced green chilies
- 4 cups low-sodium chicken broth
- 1 onion, diced
- 4 cloves garlic, minced
- 1 bell pepper, diced
- 1 jalapeño, diced (optional)
- 4 ounces cream cheese
- 1 tablespoon cumin
- 1 teaspoon oregano
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
- Tortilla strips, for topping (optional)
Instructions
- Sauté the diced onions and minced garlic in a skillet over medium heat.
- Transfer the sautéed mix into your crockpot, along with the chicken, white beans, green chilies, diced peppers, and chicken broth.
- Add your spices: cumin, oregano, and chili powder if desired. Stir everything together.
- Set your crockpot on low for 6–8 hours or high for 4 hours.
- About 30 minutes before serving, shred the chicken in the pot and stir in the cream cheese until melted.
- Serve the soup in bowls and garnish with fresh cilantro, lime wedges, and optional tortilla strips.
Notes
Don’t skip the sauté step to enhance the flavors. Adjust broth for desired thickness.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free