Slow Cooked White Chicken Chili
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This healthy White Chicken Chili recipe is easy to prepare in the morning, then slow cooked all day for a deliciously warm, tasty and gluten free dinner!
Living in San Diego, we have a very interesting view of what “cold weather” is, but last week parts of northeast San Diego actually saw SNOW, which is practically unheard of in San Diego!
On New Years Eve I flew back to San Diego after spending the holidays in Oklahoma with my family. I planned on returning home from the 19 degree temperatures of Oklahoma to 75 and sunny in San Diego. That was not quite the case.
It was definitely “San Diego cold” meaning below 50 degrees at night, which meant it was time for me to whip up something warm to eat!
I’ve had the idea for this White Chicken Chili lingering around on my “recipes to make list” for sometime now, and with this frigid San Diego weather (haha!) I knew that this was the perfect time to make it!
I whipped up this soup in a matter of minutes, then let it slow cook for about 4 hours.
Slow Cooked White Chicken Chili Ingredients
- 1 tbsp olive oil
- 1 cup white onion (diced)
- 4 cloves garlic (minced)
- 1 jalapeno (de-seeded & minced)
- 2 lbs ground chicken breast
- 2 tsp ground cumin
- 2 tsp dried oregano
- 2 tsp chili powder
- 1 tsp black pepper
- 1 tsp kosher salt
- 1 can (15 oz) cannelloni beans (drained & rinsed)
- 1 can (15 oz) great northern beans (drained & rinsed)
- 1 can (4 oz) diced green chilies
- 4 cups chicken broth
- ½ cup lime juice
Optional Toppings
- 1 lime (sliced into wedges)
- ½ cup sour cream
- 1 avocado (diced)
- 1 jalapeño (sliced)
- ¼ cup cilantro
Slow Cooked White Chicken Chili Instructions
Add the olive oil to a large pot or dutch oven over medium heat. When hot, add the onion, garlic and jalapeno, saute 4-5 minutes, then add the chicken breast, cumin, oregano, chili powder, pepper & salt.
Cook the chicken through, then transfer to a slow cooker with both cans of beans and the green chilies.
Pour the chicken broth into the crock pot, add the lime juice and mix everything together.
Cover and slow cook on high for 2-4 hours, or on low for 6-8 hours.
Add the toppings of your choice. I’m a fan of adding creaminess and a little spice, so I went with fresh sliced jalapeños, avocado and sour cream!
It’s light and healthy, yet still warm and cozy. It’s the perfect combination for starting the new year off right AND staying warm during the chilly winter months!
Slow Cooked White Chicken Chili
Ingredients
- 1 tbsp olive oil
- 1 cup white onion, diced
- 4 cloves garlic, minced
- 1 jalapeno, seeded & minced
- 2 lbs ground chicken breast
- 2 tsp ground cumin
- 2 tsp dried oregano
- 2 tsp chili powder
- 1 tsp black pepper
- 1 tsp kosher salt
- 15 oz can cannellini beans, drained & rinsed
- 15 oz can great northern beans, drained & rinsed
- 4 oz can diced green chilies
- 4 cups chicken broth
- ½ cup lime juice
Optional Toppings
- 1 lime, sliced into wedges
- ½ cup sour cream
- 1 avocado, diced
- 1 jalapeño, sliced
- ¼ cup cilantro
Instructions
- Add the olive oil to a large pot or dutch oven on the stove over medium heat.
- When the oil is hot, add the onion, garlic and jalapeno, saute 4-5 minutes, then add the ground chicken, cumin, oregano, chili powder, pepper & salt.
- Cook the chicken through, then transfer to a slow cooker with both cans of beans and the green chilies.
- Pour the chicken broth into the crock pot, add the lime juice and mix everything together.
- Cover and slow cook on high for 2-4 hours, or on low for 6-8 hours.
- Serve the chili with the optional toppings of your choice.
Nutrition Facts
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