White Chicken Chili
This cozy white chicken chili is going to become your new favorite comfort food! Anyone who loves hearty, filling meals will absolutely adore this recipe. Plus, it packs an amazing 22 grams of protein per serving to keep you satisfied for hours.
Recipe Details
Timing & Servings: Prep Time: 20 minutes, Additional Time: 2 hours, Total Time: 2 hours 20 minutes, Serves: 8 people.
Nutrition Profile: Diabetes-Friendly, Nut-Free, Dairy-Free, Soy-Free, High-Protein, Egg-Free, Gluten-Free, Low-Calorie.
Nutrition Facts (per serving): 239 Calories, 3g Fat, 32g Carbs, 22g Protein.
Ingredients You’ll Need
Great Northern beans: You’ll need 3 cans (15 ounces each) of no-salt-added beans, rinsed and drained. These creamy white beans are the perfect base for our chili and add tons of fiber!
Chicken broth: 4 cups of reduced-sodium chicken broth will give you that rich, savory flavor. Low-sodium is key here so you can control the salt level.
Chicken breast: 1 pound of skinless, boneless chicken breast halves work perfectly. They’ll get so tender in the slow cooker and shred beautifully!
Onions: 2 cups of finely chopped onions add that sweet, savory base flavor. Yellow or white onions both work great here.
Sweet peppers: 1½ cups of chopped sweet peppers in any color you like. Red, yellow, or orange peppers all add amazing flavor and pretty color!
Green chile peppers: 2 cans (4 ounces each) of diced green chiles, undrained. These give our chili that perfect mild heat and authentic flavor.
Garlic: 4 cloves of minced garlic bring that aromatic, savory depth. Fresh garlic always tastes best, but jarred works in a pinch!
Ground cumin: 2 teaspoons of this warm spice give the chili that classic southwestern flavor. It’s absolutely essential!
Dried oregano: 1 teaspoon of crushed dried oregano adds that earthy, herby note. Make sure to crush it between your fingers for the best flavor.
Salt: ½ teaspoon of salt helps bring all the flavors together perfectly.
Cayenne pepper: ¼ teaspoon gives just a tiny kick of heat. You can adjust this to your taste!
Monterey Jack cheese: 1½ cups shredded (6 ounces) is optional but so delicious as a topping. Feel free to skip for dairy-free!
Greek yogurt: 1 container (7 ounces) of plain fat-free Greek yogurt makes a healthier alternative to sour cream.
Fresh cilantro: 1 bunch of fresh cilantro leaves for that bright, fresh finishing touch.
How to Make White Chicken Chili
Step 1: Grab your 4- to 5-quart slow cooker and add all the main ingredients. Toss in the beans, broth, chicken breast, onions, sweet peppers, green chiles, garlic, cumin, oregano, salt, and cayenne pepper. Give everything a good stir to combine.
Step 2: Cover your slow cooker and set it to cook. You can go low and slow for 4 to 5 hours, or cook on high for 2 to 3 hours. Both methods work perfectly!
Step 3: When the cooking time is up, carefully remove the chicken breasts. Use two forks to shred the chicken into bite-sized pieces. The meat should be super tender and easy to shred!
Step 4: Return the shredded chicken back to the slow cooker. Stir it in gently to mix everything together beautifully.
Step 5: Serve your chili hot in bowls. Top with shredded cheese, a dollop of Greek yogurt, and fresh cilantro leaves if you like!
Easy and Quick White Chicken Chili Version
Want to speed things up? You can totally make this on the stovetop! Use a large pot and simmer everything together for about 30 minutes. Just make sure to cook the chicken through first, then add it back shredded. This cuts your cooking time down to under an hour!
Serving Ideas
This hearty chili is pretty much a complete meal all by itself! Serve it with some warm crusty bread or cornbread on the side. A simple green salad with lime vinaigrette pairs beautifully too. You can also serve it over baked sweet potatoes for an extra filling meal.
Storage
Store your leftover chili in the fridge for up to 4 days in covered containers. You can freeze it for up to 3 months too! To reheat, just warm it up in the microwave or on the stovetop over medium heat. Add a splash of broth if it seems too thick.
Substitutions
No Great Northern beans? Cannellini or navy beans work just as well! You can swap the chicken for turkey if you prefer. Don’t have a slow cooker? No worries – this works great in a regular pot on the stove. Just simmer everything together for about 45 minutes until the chicken is cooked through.
Pro Tips
- For extra flavor: Sauté your onions and garlic in a pan first before adding to the slow cooker. This adds amazing depth!
- Thickness control: Mash about half a cup of the beans against the side of your slow cooker to thicken the chili naturally.
- Make it spicier: Add a diced jalapeño or increase the cayenne pepper to taste.
- Meal prep friendly: This recipe doubles easily and freezes beautifully for busy weeknight dinners!
FAQs
Can I use dried beans instead of canned?
Sure! You’ll need about 1½ cups of dried Great Northern beans. Soak them overnight, then cook them until tender before using in the recipe. It takes more time but tastes amazing!
Is this chili really gluten-free?
You bet! All the ingredients are naturally gluten-free. Just double-check your spice labels to make sure they weren’t processed in facilities with gluten.
Can I make this in an Instant Pot?
Absolutely! Use the same ingredients and cook on high pressure for 15 minutes with natural release. The chicken will be perfectly tender and easy to shred!
How can I make this dairy-free?
Easy! Just skip the cheese topping and use the Greek yogurt substitute, or skip both entirely. The chili is delicious and creamy on its own thanks to those beans!
I hope you love this cozy white chicken chili as much as my family does! Let me know how it turns out for you – I always love hearing about your cooking adventures. Happy cooking, friend!
