Description
Cozy up with this hearty, healthy white chicken chili. Perfect for a chilly evening!
Ingredients
Units
Scale
- 1 lbs (700 g) Chicken
- 1 Large Sweet Onion
- 8 oz (227 g) Canned Green Chilis
- 1 tbsp Minced Garlic
- 32 oz (950 ml) Chicken Broth
- 2 cans Cannellini Beans
- 1 whole Lime
- 1 tbsp Cumin
- 1 tsp Italian Seasoning
- 1 can Diced Tomatoes
- 1/2 tsp Crushed Red Pepper Flakes
- 1/2 tsp Ground Red Pepper
Instructions
- Trim the fat and skin off your chicken breasts and place them in your crock pot.
- Dice your onion and add it on top of the chicken.
- Set aside one cup of cannellini beans.
- Add in the remaining ingredients, adding the chicken broth last.
- Place the lid on top and cook for 4–6 hours on high or 7–8 hours on low.
- When the chili is almost done, remove the chicken and shred it on a cutting board.
- Blend the reserved one cup of cannellini beans with a little chicken broth from the crock-pot to create a thicker sauce.
- Place the shredded chicken and the blended bean mixture back into the crock pot, stir, and finish cooking.
- Taste the chili and add salt or seasonings to your preference.
Notes
- For a smoother chili, blend a portion of the cooked beans before adding back to the pot.
- Bone-in, skin-on chicken thighs can be substituted for breasts for extra flavor and richness.
- Store leftover chili in airtight containers in the refrigerator for up to 4 days; freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Soup
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 700
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 35
- Fiber: 10
- Protein: 30
- Cholesterol: 80