Healthy White Chicken Chili (Crockpot or Stovetop)
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 -6 servings
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Calories
395 kcal
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Course
Main Course
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Cuisine
Mexican
Healthy White Chicken Chili (Crockpot or Stovetop)
Description
Healthy White Chicken Chili (Crockpot or Stovetop) combines tender chicken with white beans, mild green chilies, and a blend of spices such as cumin, oregano, coriander, and chili powder. The recipe begins with sautéing onion, garlic, and jalapeño for aroma, before cooking the chicken in broth with beans and spices. A portion of the beans is blended into the chili to create a creamy texture while keeping the dish dairy-free.
The chili has a savory warmth with subtle heat balanced by the fresh flavors of lime juice and optional garnishes like cilantro, chopped green onion, and cheddar cheese. The cooking methods allow flexibility: stovetop for quicker results or crockpot for slow-simmered depth. The addition of optional corn kernels adds a sweet, crisp contrast.
Serve the chili warm with toppings and tortilla chips for added crunch. This dish works well as a filling meal during cooler weather or any time a comforting stew is desired. The method for blending beans into the chili thickens it naturally without cream, enhancing the mouthfeel.
Choose chicken breasts for a leaner chili or thighs for more moisture when using the slow cooker. Allow adequate simmering time for flavors to meld and the chili to thicken properly. Leftover chili can be reheated gently and retains good flavor.
Ingredients
For the White Chicken Chili:
- 1 pound chicken breast or thighs, boneless skinless
- 2 ounce cans White beans cannellini or Great Northern), drained and rinsed
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tablespoon olive oil or avocado oil
- 4 ounce diced green chilis can
- 4 cups chicken broth low-sodium
- 1 ½ teaspoons cumin ground
- ½ teaspoon oregano dried
- ¼ teaspoon Coriander
- ½ teaspoon chili powder
- salt to taste
- black pepper to taste
- 1 cup corn kernels optional, fresh or frozen
- lime juice of 1
For Garnish (optional):
- cilantro chopped, fresh
- green onion sliced
- jalapeño sliced
- Greek yogurt or low-fat sour cream
- tortilla chips
- cheddar cheese shredded
- lime wedges
- avocado slices
Instructions
Stovetop Method:
- In a large pot or Dutch oven, heat olive oil over medium heat. Sauté the finely chopped onion until it becomes translucent, about 5 minutes. Add minced garlic and jalapeño pepper and cook for 1-2 minutes until fragrant.
- Add the chicken breasts or thighs to the pot and cook until they're no longer pink on the outside.
- Add the white beans (reserving about 1/2 cup for blending later), diced green chilis, chicken broth, cumin, coriander, oregano, chili powder, salt, and pepper. Bring the mixture to a boil.
- Reduce the heat to low, cover, and simmer for about 20-25 minutes or until the chicken is fully cooked.
- Remove the chicken from the pot, shred it with two forks, and return it to the pot.
- In a blender, combine the reserved beans and a small amount of broth. Blend until smooth.
- Stir the blended bean mixture into the chili to thicken and make it creamy.
- Stir in the frozen corn kernels (if using), lime juice, and chopped cilantro.
- Continue to simmer for an additional 10-15 minutes until the chili is heated through and the corn is tender. Taste and adjust the seasoning if necessary.
- Serve hot with garnishes, such as chopped cilantro, sliced green onions, Greek yogurt, or shredded cheese.
Crockpot (Slow Cooker) Method:
- In a skillet or pan, heat the olive oil over medium heat. Sauté the finely chopped onion until it becomes translucent, about 5 minutes. Add minced garlic and cook for 1-2 minutes until fragrant.
- Transfer the sautéed onion mixture to the slow cooker.
- Place the chicken breasts or thighs on top of the onion mixture in the slow cooker.
- Add the white beans (reserving about 1/2 cup for blending later), diced green chilis, chicken broth, cumin, coriander, oregano, chili powder, salt, and pepper to the slow cooker.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked and easily shreds with a fork.
- About 30 minutes before serving, shred the chicken with two forks in the slow cooker.
- Blend the reserved beans and a small broth. Blend until smooth. Stir the blended bean mixture into the chili to thicken and make it creamy.
- Stir in the frozen corn kernels (if using), lime juice, and chopped cilantro.
- Continue to cook for 30 minutes or until the chili is heated through and the corn is tender.
- Taste and adjust the seasoning if necessary. Serve hot with garnishes, such as chopped cilantro, sliced green onions, Greek yogurt, or shredded cheese.
- Enjoy your creamy and flavorful white chicken chili!
Notes
- Select high-quality boneless, skinless chicken breasts or thighs, trimming excess fat for better texture.
- Blend a portion of the beans with broth to create a creamy texture without adding dairy.
- Use chicken thighs in the slow cooker for richer flavor and moist chili.
- Simmer the chili long enough after shredding the chicken to allow flavors to meld and thicken the stew.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Calories | 395kcal | 20% |
| Carbohydrates | 39g | 13% |
| Protein | 42g | 84% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 329mg | 14% |
| Potassium | 1425mg | 30% |
| Fiber | 9g | 36% |
| Sugar | 2g | 4% |
| Vitamin A | 158IU | 3% |
| Vitamin C | 14mg | 16% |
| Calcium | 160mg | 16% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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