The Place


Recipe: White Chicken Chili Soup in the Crockpot

Posted at 1:55 PM, Dec 17, 2015
and last updated 2015-12-17 15:55:24-05


  • 28 oz chicken stock (or 28oz water and 4 chicken bouillons)
  • 3 cloves garlic, minced
  • 2 tsp cumin
  • 2 tsp oregano
  • 1 tsp salt
  • ¾-1 tsp crushed red pepper (depending on how much kick you like)
  • 3-4 chicken breasts
  • 2 cans great northern beans, drained
  • 1 can shoepeg corn, drained
  • 2 Tbsp fresh lime juice
  • 4 Tbsp fresh cilantro (or more if you like it a lot like we do)
  • Serve with additional limes wedges and cilantro, if desired
  1. Coat ceramic insert with cooking spray, preheat on high.
  2. Add chicken stock, garlic, cumin, oregano, salt, crushed red pepper, and chicken breasts.
  3. Stir gently to combine.
  4. Cover with lid and cook on low 6-8 hours or high 3-4 hours
  5. Just before serving remove chicken and shred with 2 forks.
  6. Return shredded chicken to slow cooker.
  7. Add the beans, corn, lime juice, and cilantro.
  8. Warm through and serve.
  9. Can be served with additional lime wedges and cilantro, if desired,

To find more recipes from Ruthie check out her blog here.