Description
Indulge in this Healthy White Chicken Chili, a wholesome and comforting dish that’s perfect for cozy dinners or meal prep. Packed with lean protein, hearty beans, and nutritious vegetables, this chili delivers a creamy texture without any dairy. With flavors that meld beautifully as it cooks in your slow cooker, you’ll love the effortless preparation and satisfying taste. This recipe is an excellent choice for anyone seeking a clean-eating meal that doesn’t compromise on flavor. Customize your toppings for a personal touch, making each bowl uniquely yours!
Ingredients
Scale
- 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 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)
Instructions
- Sauté onion and poblano peppers in olive oil until soft. Add garlic and cook briefly before transferring to the slow cooker.
- In the slow cooker, combine sautéed vegetables with chicken broth, beans, corn, green chiles, and spices.
- Nestle chicken breasts into the mixture and cover with the lid.
- Cook on high for 4-6 hours or low for 6-8 hours until chicken is tender.
- Shred chicken before returning it to the pot, then stir in coconut milk until well combined.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg