Description
A warm, creamy white chicken chili that’s easy to make in a Crockpot, perfect for comfort food lovers.
Ingredients
Scale
- 2 lbs boneless skinless chicken breast
- 1 can (15 oz) white beans (great northern or cannellini)
- 1 can (10 oz) diced tomatoes with green chilies
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp paprika
- Salt & pepper to taste
- 1 cup shredded cheese
- Sour cream or Greek yogurt for topping
- Fresh cilantro (optional)
- Avocado slices (optional)
- Lime wedges (optional)
Instructions
- Dice the onion and mince the garlic.
- In the Crockpot, layer the chicken followed by the beans, tomatoes, onions, garlic, broth, and spices. Stir well.
- Cover and cook on low for 6-8 hours or on high for 4 hours.
- About 30 minutes before it’s done, shred the chicken and return it to the pot.
- Stir in the cheese before serving.
- Ladle into bowls and top with your choice of toppings.
Notes
This chili is meal prep friendly and can be frozen for later. Adjust toppings and ingredients to your preference.
- Prep Time: 15
- Cook Time: 240
- Category: Main Course
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg