This creamy white chicken chili is made in a slow cooker and packed with flavor without using heavy cream. It's a lightened-up version that’s easy to make, featuring tender shredded chicken and a variety of beans and spices.
1: Lightly spray slow cooker with nonstick cooking spray.
2: Add chicken in an even layer followed by all remaining slow cooker ingredients.
3: Stir top ingredients to combine.
4: Cook on LOW for 6-8 hours or on HIGH for 3-4 hours or until chicken is tender enough to shred.
5: Remove chicken to a cutting board, shred, and return to slow cooker.
6: Turn Slow Cooker to High (if it had been on Low).
7: Add all Blender Ingredients to a blender including 1/2 cup soup from slow cooker and blend until smooth.
8: Add puree back to slow cooker and stir to combine.
9: Cook on HIGH for 30 minutes.
10: Season soup with salt, pepper, and hot sauce to taste.
11: Top individual servings with desired toppings and enjoy!
