White Chicken Chili

White Chicken Chili

from wellplated.com
315 min
6 servings

The BEST white chicken chili recipe for the stovetop or crockpot with chicken breasts, green chiles, and white beans. Easy and healthy!

Ingredients

  • 1 1/4 pounds boneless skinless chicken breasts ((about 2 to 3 breasts))
  • 4 cups low-sodium chicken stock (see notes if you prefer a thicker chili) ((32 ounces))
  • 2 (15-ounce) cans reduced-sodium white beans (such as white kidney beans, cannellini, or Great Northern beans, rinsed and drained)
  • 2 (4.5-ounce) cans diced green chiles
  • 3 cloves garlic (minced)
  • 1 small yellow onion ((or 1/2 large) finely diced)
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup chopped fresh cilantro
  • Fresh lime wedges
  • For serving (diced jalapeno, diced avocado, nonfat sour cream or plain Greek yogurt, shredded cheese, crushed tortilla chips)

Directions

  1. 1

    Place chicken in the bottom of a 6-quart or larger slow cooker.

  2. 2

    Top with the chicken broth, white beans, green chiles, garlic, onion, cumin, oregano, salt, and cayenne. Stir to combine. Cover and cook on low for 4 to 6 hours or high for 2 to 4 hours, until the chicken is cooked through. Remove the chicken breasts to a plate. Once cool enough to handle, shred and set aside.

  3. 3

    With an immersion blender, puree a portion of the chili to thicken it, leaving some of the beans whole. (If you don't have an immersion blender, you can instead transfer a few ladlefuls of the chili to a food processor or blender and pulse roughly, then return back into the chili.)

  4. 4

    Stir in the shredded chicken and cilantro. Portion into bowls and top with a squeeze of fresh lime juice. Add any other desired toppings and enjoy.