Chipotle White Chicken Soup

Chipotle White Chicken Soup


  • 4 boneless, skinless chicken breasts, chopped or cubed (Note:  You can also use skin on roasted chicken leftovers...just pull apart and add to the slow cooker)
  • 2 (15 oz.) cans white beans drained and washed (navy, cannellini, great northern, etc.)
  • 1 can of whole kernel corn drained
  • 1 Tbls. Chipotle Extra Virgin Olive Oil (more if you like the heat)
  • 3 cups low-sodium chicken broth
  • 1 white onion, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • salt and pepper, to taste
  • chopped cilantro and avocado for garnish
  • sour cream or plain, Greek yogurt, garnish


  • Season chicken with oil, salt and pepper, and place in slow cooker.
  • Add chicken broth, corn, beans and then the chopped onion
  • Season with garlic and chili powder, cumin, salt and pepper.
  • Cook on low for 8 hours, stirring once, halfway through cooking.
  • Make sure chicken is cooked through and serve hot, garnished with sour cream or yogurt, cilantro and avocado.
Note: If you don't have a slow cooker, cook in a large pot or Dutch oven on the stove over medium heat for 1 hour, stirring occasionally.
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