• Nate Johnson

White Chicken Chili

Fall is here and that means it’s time to break out all your favorite sweaters and crockpot recipes.

There’s nothing like enjoying a homemade cup of soup on a chilly night. This white chicken chili is just what you need to keep you warm and cozy without adding inches to your waistline.


1 1/4 pounds boneless, skinless chicken breasts (about 2 to 3 breasts)

4 cups (32 ounces) low-sodium chicken stock

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 (or 1/2 large) yellow onion, 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 juice wedges

For serving: diced, fresh jalapeno, diced avocado, nonfat sour cream or plain Greek yogurt, shredded cheese


Place chicken in the bottom of a 6-quart or larger slow cooker. Top with the chicken stock, beans, onions, and spices. Stir to combine. Cover and cook on low 6 hours, or until the chicken is cooked through.

Use two forks to shred chicken breast when done.

Stir in the shredded chicken and cilantro.

Serve in a bowl and top with a squeeze of fresh lime juice. Add any other desired toppings and enjoy

Want a thicker chili??

Ladle out a portion of the chili into a blender, puree, pour back into the crockpot and stir into the remaining chili.