Slow Cooker White Bean and Chicken Chili

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: canned chicken

Chicken thighs are more flavorful and often less expensive.

cheddar cheese

🥗Healthier: Greek yogurt

💰Cheaper: monterey jack cheese

Greek yogurt adds creaminess with fewer calories.

Spray the slow cooker with cooking spray.

Place 2 lbs of boneless skinless chicken breast in the slow cooker.

In a bowl, mix together the spices: 1 tablespoon plus 1/2 teaspoon cumin, 1 1/2 teaspoons oregano, 1 teaspoon coriander, 1 teaspoon salt, 1/2 teaspoon paprika, 1/4 teaspoon cayenne pepper, 1/4 teaspoon black pepper, and 3/4 teaspoon chili powder, and 1 1/2 tablespoons onion powder.

Sprinkle the spice mixture over the chicken in the slow cooker.

Add three 15.5 oz cans of rinsed and drained cannellini beans on top of the spices.

Add 12 oz of diced fire roasted green chilies, including the juice, on top of the beans.

Add 2 minced garlic cloves on top.

Pour 5 cups of low sodium chicken broth over all the ingredients in the slow cooker.

Cover and cook on low for 7 to 8 hours or on high for 5 to 6 hours until the chicken is tender and cooked through.

After cooking, remove 1 cup of the beans from the soup and mash them with a potato masher, then pour the mashed beans back into the soup.

Remove the chicken, let it cool slightly, and cut it into large bite-sized pieces or shred it if desired.

Add the chicken back into the soup and stir to combine.

Dish out the chili and serve with a dollop of sour cream, jalapeno slices, cilantro, and jack cheese. Optionally serve with lime and avocado slices.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens