Healthy White Chicken Chili

4.08 from 64 votes

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.

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Prep Time20

Cook Time4

Total Time4 20

Servings: servings

Author: Molly Thompson

INGREDIENTS

1 Tablespoon olive oil
1 medium yellow onion diced
2 poblano peppers seeded and diced
3 cloves garlic minced
2-3 cups chicken broth or chicken stock
2 (15-ounce) cans cans white cannellini beans drained and rinsed
1 (15-ounce) can corn drained
2 (4-ounce) cans diced green chiles with juices
1 teaspoon oregano
2 teaspoons chili powder
3 teaspoons cumin
1 teaspoon smoked paprika
Freshly cracked pepper and kosher salt to taste
1 pound boneless skinless chicken breasts or chicken thighs
4 ounces cream cheese dairy-free if needed, optional
1 cup full fat coconut milk or heavy cream
Toppings as desired see notes

INSTRUCTIONS

Heat the olive oil in a medium skillet over medium heat. Add the onion and poblano peppers and saute for 3-4 minutes, until soft. Add the garlic and cook for another minute, until fragrant. Transfer the mixture to the slow cooker.
1 Tablespoon olive oil, 1 medium yellow onion, 2 poblano peppers, 3 cloves garlic
Add 2 cups of chicken broth, beans, corn, green chilis, and spices and mix to combine.
2-3 cups chicken broth, 2 (15-ounce) cans cans white cannellini beans, 1 (15-ounce) can corn, 2 (4-ounce) cans diced green chiles, 1 teaspoon oregano, 2 teaspoons chili powder, 3 teaspoons cumin, 1 teaspoon smoked paprika, Freshly cracked pepper and kosher salt
Nestle the chicken breasts in the chili and press down to submerge it in the liquid. Cover and cook on high for 4-6 hours on low for 6-8 hours.
1 pound boneless skinless chicken breasts
Remove the chicken to a cutting board and shred with two forks. Place it back in the crock pot with the cream cheese (optional) and heavy cream or coconut cream. Stir to melt and combine. Add up to 1 cup more of broth to reach your desired consistency. Taste and add more salt and pepper as needed. Serve with your favorite chili toppings.
4 ounces cream cheese, 1 cup full fat coconut milk

Notes

Toppings: fresh lime juice, cilantro, fresh avocados, jalapeños, shredded Monterey Jack cheese, tortilla strips

To freeze: After cooking, store in an air-tight container or a freezer bag for up to 6 months. Thaw overnight and heat in the microwave. Before cooking, add all of the ingredients to an air-tight container or freezer bag and freeze for up to 6 months. To cook, thaw overnight then place all of the ingredients in the crockpot on low for 5-7 hours or on high for 3-5 hours.

Instant Pot: Add everything to the Instant Pot (no need to saute) in the order listed in the recipe. Pressure cook on high pressure for 20 minutes. Quick release the pressure, shred the chicken, and finish the soup as directed.

Stove top: Saute the pepper and onion in a large stock pot then add the remaining ingredients and submerge the chicken. Bring to a boil then turn the heat down and simmer covered, for 20 minutes, until the chicken is tender. Shred the chicken, add the remaining cream, and stir to combine.

Nutrition

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