Description
This comforting white chicken chili is a wholesome, nutrient-dense meal designed for busy schedules. By combining lean chicken breast, fiber-rich white beans, and vibrant green chiles in a slow cooker, you achieve a tender, soul-warming dish without excess fats or heavy creams. It is a one-pot wonder that highlights Southwestern flavors while remaining naturally gluten-free and health-conscious, making it the perfect choice for a nourishing weeknight dinner the whole family will love.
Ingredients
1.25 pounds boneless, skinless chicken breasts
4 cups low-sodium chicken stock
2 cans (15 oz each) white beans (cannellini or Great Northern), rinsed and drained
2 cans (4.5 oz each) diced green chiles
1 medium yellow onion, diced
3 cloves garlic, minced
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp chili powder
Salt and black pepper to taste
Fresh cilantro for garnish
Lime wedges for serving
Instructions
Place the chicken breasts at the bottom of the slow cooker.
Add the diced onion, minced garlic, cumin, oregano, and chili powder over the chicken.
Pour the chicken stock over the ingredients.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
Remove the chicken, shred it with two forks, and return it to the pot.
Add the rinsed white beans and diced green chiles.
Stir well and cook for an additional 20 minutes to heat through and meld flavors.
Adjust seasoning with salt and pepper.
Serve warm, garnished with fresh cilantro and a squeeze of lime juice.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. You can thicken the chili by mashing a half cup of the beans before adding them to the pot. Feel free to top with diced avocado or Greek yogurt for extra creaminess.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 70mg