Description
This comforting and creamy White Chicken Chili is the ultimate solution for busy weeknights. Featuring tender shredded chicken, hearty white kidney beans, sweet corn, and zesty green chiles, this dish offers a velvety texture and smoky depth without any complex prep. Simply toss the ingredients into your slow cooker and let it simmer into a nutritious, crowd-pleasing meal that tastes like it spent hours on the stove.
Ingredients
1.5 lbs boneless skinless chicken breasts
2 1/2 cups low sodium chicken broth (divided)
1 can (19oz) white kidney beans, drained and rinsed (divided)
1 can (12oz) sweet corn, drained
1/2 medium onion, finely diced
1 can (4.3oz) diced green chiles
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
Instructions
In a small blender or food processor, combine 1/2 cup of the chicken broth and half of the white kidney beans; blend until smooth and set aside.
Place the chicken breasts in the bottom of the slow cooker.
Add the remaining beans, corn, onion, green chiles, minced garlic, chili powder, and cumin to the slow cooker.
Pour the blended bean mixture and the remaining 2 cups of chicken broth over the ingredients.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chicken is tender.
Remove the chicken breasts, shred with two forks, and stir back into the chili.
Serve warm with your choice of toppings like cilantro, lime, or avocado.
Notes
For a thicker chili, you can blend more of the beans before adding them to the slow cooker. Leftovers store well in an airtight container in the refrigerator for up to 3 days or can be frozen for up to 2 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 70mg