White Chicken Chili

If you aren't already aware of this...Neil and I are in a soup phase!! It's cold out and soup is just perfect!! And out of all of the soups we've been eating...this is our favorite!! It's yummy and super easy to make!!


1 tbsp olive oil or butter
1 yellow onion (chopped)
1 can of Great Northern Beans or Cannellini Beans (drained and rinsed)
1 can of corn (drained)
1 can of Rotel (don't drain)
1 package of Hidden Valley Ranch Seasoning Mix
1 tbsp minced garlic
1 tbsp chili powder
1 tsp onion powder
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp black pepper
1 cup chicken stock
2 chicken breasts
8 oz package of cream cheese
cilantro (optional)
jalapeno pepper (diced) (optional)
cheddar cheese (optional)


  1. In a large skillet heat the oil/butter and add the chopped onion. Cook over medium heat until the onions are translucent, about 5 to 7 minutes. 
  2. In your CrockPot combine the beans, corn, rotel, ranch mix, minced garlic, chili powder, onion powder, cumin, garlic powder, black pepper, onions, and chicken stock. Mix everything together.
  3. Cut your chicken breasts in half so they are thinner. Then add the chicken to the CrockPot mixture. I try to make sure the chicken is covered so it doesn't get overcooked/dry.
  4. Cut the cream cheese into cubes and add to the CrockPot. 
  5. Cover and cook on low for about 5 to 7 hours.  
  6. After about 5 hours, shred the chicken using 2 forks. It should come apart easily. Then stir the mixture and make sure the cream cheese cubes have dissolved. 
  7. This step is optional...but we like to top our soup with cilantro, diced jalapeno peppers, and cheddar cheese.  Enjoy!

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