This healthy white chicken chili recipe is a clean eating meal you can throw in the crockpot and forget about. It's made with veggies, protein, beans and is still creamy even though it's dairy free. Not to mention it has 10 net carbs!
Chili is a classic fall dish. Whether you're meal prepping for the week, serving it at a tailgate or stashing it in the freezer for later, this healthy white chicken chili recipe is great for anything. And is an awesome pantry recipe we keep in our back pocket for busy weeks.
Ingredients for healthy white chicken chili:
This recipe includes the typical ingredients, but we're adding a few surprise ones to make it creamy, dairy free and a little spicy.
- Onion + Garlic
- Chicken broth
- White beans
- Corn
- Fire roasted green chilis
- Chicken
- Coconut cream
- Chili spices: chili powder, oregano, cumin, paprika, salt and pepper
How many calories are in a cup of white chicken chili?
The average calories for one serving of this white chicken chili is about 360 calories. All of those calories are coming from lean protein, healthy fats, and carbs. The carbs are mostly from the veggies and beans which also give you lots of fiber.
How do you thicken white chicken chili?
To thicken chili you use a combination of beans, meat and veggies. The ratio of liquids (chicken broth) to added ingredients makes a difference. This recipe also calls for coconut cream, which makes this recipe rich and creamy.
If you want to make your chili thicker, consider adding more chicken, beans or cream to it.
How long should you cook chili?
Once you add all of the ingredients to the crock pot, the chili will cook on low for 4-6 hours or on high for 2-3 hours. This will give the flavors enough time to simmer together and cooks the chicken so it's easy to shred.
Can I freeze this chili recipe?
Absolutely! Chili is one of the best recipes to freeze. You can either freeze it before cooking everything or freeze it when it's done if you have leftovers.
How to freeze before cooking: Add all of the ingredients to a large freezer bag and seal it shut. Store in the freezer for up to 3 months. When ready to serve, thaw overnight in the fridge and dump everything into the crock pot and cook on low for 6-7 hours.
To freeze after cooking: Allow to cool and store in a large ziplock bag or air-tight container. Freeze up to 3 months. Thaw overnight in fridge and warm up on the stove or in the microwave.
More healthy crock pot meals:
- Slow cooker sweet potato beef stew
- Slow cooker paleo chili
- Healthy slow cooker chicken tortilla soup
If you love this recipe as much as I do, don't forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you.
Slow Cooker Healthy White Chicken Chili (Dairy Free)
Ingredients
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 2 cups chicken broth or stock
- 2- 15 ounce cans white cannellini beans drained and rinsed
- 1-15 ounce can corn drained
- 2 4- ounce cans diced fire-roasted green chiles undrained
- ¾ teaspoon ground oregano
- 1 tablespoon ground chili powder
- 3 teaspoons ground cumin
- 1 teaspoon paprika
- Freshly cracked pepper and fine sea salt
- 1 pound boneless skinless chicken breasts thawed and cut in half
- 2 cups coconut cream or heavy cream
- Toppings: fresh lime juice cilantro, fresh avocados, jalapeños, Monterey Jack cheese, tortilla strips
Recommended Equipment
- Slow Cooker
Instructions
- Heat a medium saucepan over medium-high heat with 1 tablespoon of olive oil. Add onion and saute for 4 minutes then add garlic and saute for 30 seconds longer. Transfer garlic and onion to a 6 quart Crock-Pot slow cooker.
- Add the chicken broth, drained and rinsed cannellini beans, corn, fire-roasted green chilis, oregano, chili powder, cumin, paprika, salt and pepper and mix gently. Place the chicken breasts in next and stir gently to make sure chicken is submerged in the liquid.
- Cover and cook on 4-6 hours on low or for 2-3 hours on high or until the chicken easily shreds.
- Remove the chicken from the crockpot and place in another bowl or on a cutting board and shred with two forks. Add coconut cream to the cooked chili and whisk gently until melted and combined. Add the shredded chicken back into the soup.
- Serve with your favorite toppings.
Notes
Nutrition
eobin mckinley says
this is way to sweet . very disappointed in this recipe. the coconut cream makes it to sweet .
Molly Thompson says
Hey there! The coconut cream shouldn't be sweet at all, I hope you purchased the right kind! It has a bit of coconut flavor but most say they can't taste it at all. You could also swap in cream cheese if you aren't dairy free.
Matt says
You really need to update the recipe and specify UNSWEETENED coconut cream in the ingredients for those of us who don’t read the comments. I just made the same mistake as the top comment and now have to throw away dinner.
Ashley says
I gram is equal to 360 kcal?
Kelly Cowan says
I just made it and really like it. I would probably do less coconut since my family doesn't like that flavor as much as me. I think the problem for the person above is that the Goya crema de coconut is sweet! I almost used that but tasted it and realized the problem. Thai kitchen has an unsweetened one. That information would help. Thanks for the recipe!!!
Molly Thompson says
Oh that's great into, Kelly! I always use Thai kitchen!
Ash says
Made this as meal prep for this week! Substituted the coconut cream for about 12oz of good ole sour cream. It’s amazing. 10/10!!!!
Molly Thompson says
Thank you!!! Can't beat good ole sour cream:) Glad you loved it!
Stephanie says
How many servings are there total?
Mandy says
Crap! Got everything out this morning and realized my coconut cream is sweeetened. 🙁 Any way I can avoid a trip to the store?
Molly Thompson says
Hi Mandy! Sorry I didn't see this in time. I've never seen it sweetened! You could just leave it out:)
Emma Hoar says
Hey molly! Is it possible to make this on the stove top?
Molly Thompson says
Hey Emma! I think so! I would add everything to the stock pot and make sure the chicken is covered then simmer for 20 minutes or so or until the chicken is cooked all the way through. Shred the chicken then add the coconut milk at the end!
Tesla Johnson says
Can I make this in the instant pot?
Tesla Johnson says
Haha, nvm. I realized you can use the instant pot as a crock pot.
Katie Wilcox says
Hi! I love the recipe! Great flavor! I will definitely be making again. However, I am confused on the serving size. A serving can’t be 1 gram. Can you clarify?
Ayde says
Make sure to use unsweetened coconut cream. I was disappointed with my dinner as I used Goya coconut cream; it was way too sweet. Hope this helps:-)
Rebecca Hein says
Hello. Could you use unsweetened coconut milk. I accidentally grabbed Thai Kitchen unsweetened coconut milk instead of their cream.
Liam says
How many servings? 6/8
Elle says
Is it okay to add carrots and celery to the soup?
Vicki says
How come mine is not white at all? After the chilli powder and paprika, mine is brown-ish red. How did I go wrong? 🙈
Leslie says
I noticed that all the questions are answered except what a serving is. 1 gram? Please clarify what serving your nutrition information is for. Thank you.
Molly Thompson says
Oops, it is not 1 gram! This recipe serves 4-5 people, so it's 1/5 of the recipe, or one large bowl. Thanks!
Kristina says
Is it 2 cups of coconut cream? It says 2 cans 2 cups. Thanks!
Molly Thompson says
Hey Kristina! It should be 2 cups, which is about 2 cans of cream only. I just updated it!
Stephanie says
I accidentally added the coconut cream during the cooking is that going to be a problem?
Jace says
My wife and I make this chili frequently when it’s cold outside, but we honestly make it all throughout the year because we love it so much! We’ve made it with different combinations of beans, and I’ll chop jalapeño and cilantro and stir them in as soon as the chili is done cooking. Thanks for creating and sharing this recipe!