Slow Cooker White Bean Chicken Chili
User Reviews
4.6
Slow Cooker White Bean Chicken Chili
Description
Slow Cooker White Bean Chicken Chili uses boneless chicken, white beans, poblano pepper, and a mix of cumin, oregano, and chili powder to build hearty chili. Chicken and aromatics are cooked gently in a slow cooker with broth, allowing flavors to meld over 6 to 8 hours. After chicken is shredded, beans and fresh ingredients like lime and cilantro are added for brightness.
The chili offers tender chicken pieces with a savory, mildly spiced broth enriched by white beans and fresh herbs. Poblano pepper provides subtle heat and depth without overpowering, maintaining a balanced chili flavor profile.
Serving the chili with garnishes like avocado, sour cream, chopped cilantro, shredded cheese, and tortilla chips can enhance textures and add creaminess or crunch. A variation includes adding blended cooked zucchini to impart extra creaminess and subtle vegetable flavor.
Ingredients
Soup:
- 1 ½ pounds chicken breast boneless skinless; or chicken thighs
- 1 tablespoon neutral cooking oil generic cooking oil
- ½ cup onion chopped
- 2 cloves garlic finely minced
- 1 poblano pepper diced, or large green pepper
- 32 ounces chicken broth low-sodium
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon oregano dried
- ½ teaspoon chili powder
- 2 cans cans (15-ounces each) White beans rinsed and drained, like Great Northern
- lime juice of 1
- ½ cup cilantro chopped, fresh
Garnishes:
- sour cream
- avocado diced
- cilantro chopped
- cheese shredded
- tortilla chips
Instructions
- Place the chicken in the bottom of a round, 5-quart slow cooker. In a large nonstick skillet, heat the oil until rippling and hot. Add the onion, garlic, and pepper and saute for 3-4 minutes. Scrape the mixture into the slow cooker.
- Add the chicken broth and stir in the cumin, salt, pepper, oregano, and chili powder.
- Cook on low for 6-8 hours.
- Remove the chicken and shred into bite-sized pieces. Stir in the rinsed and drained beans. Cook on high for 30 minutes until beans/soup are heated through. Stir in the lime and cilantro and add salt and pepper to taste.
- Serve with garnishes.
Notes
- Adding chopped zucchini to the slow cooker and blending part of it before adding beans creates a creamier texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 464kcal | 23% |
| Carbohydrates | 35g | 12% |
| Protein | 35g | 70% |
| Fat | 21g | 32% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 85mg | 28% |
| Sodium | 331mg | 14% |
| Fiber | 8g | 32% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
