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A bowl with Chicken Chili topped with tortilla chips and avocado. Cilantro and jalapeños on the side
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White Bean Chicken Chili

This dish can also be made on stove top. Follow same directions by putting everything in one large pot and cook over low-medium heat for 1.5 hours. Add the beans and corn and cook for an additional 30 mins. Total time 2 hours.
Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 12 (1 cup) servings
Calories 243kcal
Author Ana Frias

Ingredients

  • 2 pounds boneless skinless chicken breast, sliced in large chunks (uncooked)
  • 1 large onion finely chopped
  • 1 medium jalapeño seeded, finely chopped
  • 4 garlic cloves finely chopped
  • 1 - 7 oz can diced green chiles preferably "fire-roasted"
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 3 teaspoons kosher salt plus more if needed according to taste
  • 1/2 teaspoon freshly ground pepper plus more
  • 6 cups homemade chicken stock or low-sodium chicken broth
  • 1 1/2 cups frozen corn
  • 3 15-ounce cans white beans, preferably cannellini, white kidney, or Great Northern, drained, rinsed
  • Top with avocado cilantro, and a squeeze of lime juice. Serve with tortilla chips or cornbread

Instructions

  • In a 6 quart crock-pot, add the chicken, onions, jalapeño, garlic, chiles, cumin, coriander, 3 tsp. salt, and 1/2 tsp. pepper in slow cooker. Pour chicken stock over, cover, and cook on high 4 hours or low 6–8 hours.
  • During the last 30 minutes of cooking, add the beans and corn; cover and cook on high 30 minutes. Taste and season with salt and pepper, if needed. Shred chicken in slow cooker with 2 forks.
  • To serve top with avocado and cilantro. Lime wedges and cornbread optional.

Notes

Do ahead: Chili can be made 3 days ahead; cover and chill, or freeze up to 3 months.

Nutrition

Serving: 1cup | Calories: 243kcal | Carbohydrates: 31g | Protein: 25g | Fat: 2g | Cholesterol: 37mg | Sodium: 1183mg | Fiber: 8g | Sugar: 2g