Southwest Chicken Chili (Crock Pot Recipe)
This dump-and-go Southwest chicken chili is a no-prep crock pot meal made with pantry staples. It’s hearty, flavorful, and perfect for busy weeknights.
Servings: 6 people
Calories: 591kcal
Cost: $11.68
Equipment
- Measuring spoons
- measuring cups
- slow cooker
- Ladle
Ingredients
WHITE CHICKEN CHILI:
- 3 cups chicken broth
- 2 15-ounce cans pinto beans, rinsed and drained
- 2 12.5-ounce cans chicken, drained
- 2 4 oz cans diced green chiles
- 15 ounce can corn drained (can also 1 cup fresh or frozen corn)
- 2 teaspoons onion powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- Salt and pepper to taste
- ¾ cup sour cream
TOPPINGS (all optional):
- sliced jalapeños
- diced avocados
- shredded cheese
- sour cream
- tortilla strips
- chopped fresh cilantro
Instructions
- Place all of the ingredients, except for the sour cream and toppings, in a slow cooker. Cook on LOW for 6-7 hours or HIGH for 3-4 hours.
- Stir in the sour cream until combined.
- Ladle into soup bowls and add toppings (if using).
Notes
Serve: As with most recipes with dairy products in them, you shouldn't leave this Pantry Crock Pot White Chicken Chili out for longer than 2 hours.
Store: Leftovers will keep in an airtight container in the refrigerator for 4-5 days.
Freeze: Because of the sour cream in the soup, this recipe is not freezer-friendly.
Nutrition
Serving: 2cups | Calories: 591kcal | Carbohydrates: 111g | Protein: 31g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 67mg | Sodium: 1992mg | Potassium: 984mg | Fiber: 14g | Sugar: 63g | Vitamin A: 235IU | Vitamin C: 24mg | Calcium: 197mg | Iron: 5mg