Description
This nourishing white chicken chili is the ultimate comfort food, perfectly balancing vibrant flavors and a velvety texture without heavy fats. By utilizing the slow cooker, tender chicken breast, fiber-rich cannellini and pinto beans, and zesty salsa verde, this dish creates a wholesome, protein-packed meal. It is an ideal weeknight dinner for busy families, requiring minimal effort while delivering deep, savory, and aromatic notes of cumin and oregano. A guilt-free, hearty bowl that proves healthy cooking is both satisfying and indulgent.
Ingredients
1 small yellow onion, diced
2 cloves garlic, minced
1 lb boneless skinless chicken breast
1 can (15 oz) cannellini beans, rinsed and drained
1 can (15 oz) pinto beans, rinsed and drained
1 cup salsa verde
3 cups low-sodium chicken broth
1 tsp ground cumin
1 tsp dried oregano
1 jalapeño, seeded and finely diced
Salt and black pepper to taste
Fresh cilantro and lime wedges for garnish
Instructions
Place the diced onion, minced garlic, and jalapeño at the bottom of the slow cooker.
Add the chicken breasts on top of the aromatics.
Pour in the salsa verde, chicken broth, cumin, and oregano.
Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.
Remove the chicken breasts, shred with two forks, and return to the slow cooker.
Stir in the rinsed cannellini and pinto beans.
Cook for an additional 20 minutes until the beans are heated through and the chili has thickened slightly.
Season with salt and pepper to taste and serve hot with fresh cilantro and lime.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. This chili freezes perfectly for up to 3 months. For a creamier texture without dairy, you can mash a small portion of the beans against the side of the pot before stirring.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 32g
- Cholesterol: 75mg