Description
This nutritious and comforting white chicken chili is the ultimate solution for busy weeknights. By combining lean chicken breast, nutrient-dense white beans, and aromatic spices in a slow cooker, you achieve a velvety, creamy consistency without the need for heavy cream. It is a protein-packed, macro-friendly meal that is easy to prepare and perfect for meal prepping. Enjoy this healthy twist on a Southwestern classic that satisfies the whole family with its zest and deep, savory flavors.
Ingredients
1 tablespoon olive oil
1 small yellow onion, finely diced
2 pounds boneless skinless chicken breasts
3 cans (15 oz each) white beans, such as cannellini or navy
1 can (4 oz) diced green chiles
1 tablespoon ground cumin
1 tablespoon Italian seasoning
4 cups low-sodium chicken broth
Salt and pepper to taste
Optional: Fresh cilantro, lime wedges, and diced avocado for serving
Instructions
Heat olive oil in a skillet and sauté the diced onion until translucent, then transfer to the crockpot.
Add the chicken breasts, beans (reserve one cup of beans to mash later), green chiles, spices, and chicken broth to the slow cooker.
Mash the reserved cup of beans with a fork and add to the pot to thicken the chili.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Remove the chicken breasts, shred with two forks, and stir back into the chili.
Season with salt and pepper to taste.
Serve warm with fresh cilantro, lime wedges, or avocado slices.
Notes
For an extra creamy texture without dairy, puree the reserved cup of beans in a blender before adding to the pot. Leftovers store well in an airtight container for up to 4 days and often taste even better the next day as the flavors meld.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 38g
- Cholesterol: 85mg