Making a Roux for Crockpot Soup
A roux is the combination of flour and fat and is how this recipe for white chicken chili gets its smooth, creamy texture. By making a roux, the flour stays suspended when combined with liquid. To make a successful roux, a few things are important to keep in mind. First, fully whisk the flour into the butter until you don’t see any white streaks. Next, add the liquid (that you pulled from the crockpot) slowly. Start with a few tablespoons at a time and fully whisk that in before adding more. This process should take more than 30 seconds, but no more than two minutes. This is absolutely the case with this delicious and creamy white chicken chili. Even better, it is made in your slow cooker so you can walk away from it to pick the kids up from soccer practice. Your family will love this delicious recipe.
Combine ingredients. Add the chicken, chicken stock, onion, jalapeño, green chiles, garlic, oregano, cumin, salt, and black pepper in the base of your slow cooker. Cook on low for six hours or on high for three hours. Start the roux. After the chicken has fully cooked in the slow cooker, melt the butter in a small saucepan and whisk in the flour until smooth. Add liquid to the roux. Pull some of the liquid from the slow cooker and slowly add it to the roux. Read more on this below. Add the roux you just made to the slow cooker and stir to combine. Shred the chicken. Remove the chicken from the slow cooker and shred it using two forks or your stand mixer, then add it back to the soup. Add the sour cream, half and half, beans, and canned corn. Let everything warm up. Allow everything to heat through in the slow cooker for a minute or two. Serve and enjoy!
Tips and Tricks
Rinse the beans. Using canned beans is a great convenient way to keep beans on hand and add them quickly to recipes. You will need to drain and rinse the beans before adding them to the soup to eliminate extra sodium. Remove the seeds from the jalapeño. Most of the heat in jalapeño peppers comes from the seeds and ribbing, which we aren’t using here. Cut off each side of the pepper, avoiding the ribbing and seeds. If you are nervous about any heat in this soup, you can use half of a jalapeño or leave it out altogether.
Storing and Reheating Leftover White Chicken Chili
Store any leftover white chili with chicken in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to heat on the stovetop over low heat or in the microwave, stirring halfway through. Always use your best discretion with leftovers and never reheat them more than once.
Cilantro Jalapenos Tortilla chips Avocado slices
Other Great Crockpot Soup Recipes
Slow Cooker Broccoli Cheddar Soup Crockpot Chili Crockpot Corn Chowder
If you make this white chicken chili crock pot recipe or any of my other recipes, I’d love to know what you think and would be so grateful if you come back and let me know!
