Description

A comforting, creamy White Chicken Chili made in a crockpot with tender shredded chicken, white beans, aromatic spices, and a hint of lime and cilantro. Easy, adaptable, and perfect for meal prep.

Ingredients

1 lb (450 g) boneless, skinless chicken breast or thighs

4 cups chicken broth

2 cans (14 oz each) white beans, drained and rinsed

1 can (4 oz) diced green chiles

1 medium onion, chopped

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon chili powder

½ teaspoon oregano

Salt and pepper to taste

½ cup coconut cream or sour cream (optional)

Fresh cilantro and lime wedges for garnish

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Instructions

Add chicken, broth, white beans, green chiles, onion, garlic, cumin, chili powder, oregano, salt, and pepper into the crockpot.
Cover and cook on low for 6–7 hours or high for 3–4 hours.
Remove the chicken, shred it with two forks, and return it to the crockpot.
Stir in coconut cream or sour cream if using, and cook for another 15 minutes on low.
Serve garnished with fresh cilantro, lime wedges, and tortilla chips if desired.

Notes

Use low-sodium broth and rinse beans to reduce sodium.
Frozen chicken can be used; increase cooking time by 30 minutes.
For stovetop, sauté onion and garlic, simmer everything for 30 minutes, shred chicken, then stir in cream.
Can be made in an Instant Pot on Manual for 15 minutes, then natural release.
Swap cilantro with parsley or use lemon instead of lime if preferred.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Soup
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 2g
Sodium: 540mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 6g
Protein: 26g
Cholesterol: 65mg