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Healthy Crockpot White Chicken Chili (High-Protein!) Recipe

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4.2 from 3 reviews

  • Author: Eve
  • Total Time: 5 hours 15 minutes
  • Yield: 8 servings
  • Diet: Low Fat

Description

A wholesome and comforting Healthy Crockpot White Chicken Chili that is high in protein and packed with flavor. This easy slow-cooked recipe uses boneless skinless chicken breast, white beans, green chiles, and spices, finished with creamy reduced-fat cream cheese and optional fresh cilantro. Perfect for a cozy meal, served with your favorite toppings like shredded cheese, sour cream, and tortilla strips.

Ingredients

Main Ingredients

  • 1 Tbsp olive oil (15g)
  • 1 small yellow onion, finely diced (150g)
  • 2 lb. boneless skinless chicken breast
  • 2 15-oz. cans white beans, rinsed & drained (cannellini, white kidney, or Great Northern)
  • 2 4-oz. cans diced green chiles
  • 1 jalapeno, seeds removed and finely diced (optional)
  • 2.5 cups chicken stock (600g)
  • 5 cloves garlic, minced
  • 1 Tbsp Italian seasoning
  • 1 Tbsp ground cumin
  • 1.5 tsp salt
  • 1.5 tsp paprika
  • 1.25 cups frozen corn (170g)
  • 4 oz. reduced-fat cream cheese, softened (56g)
  • 1/2 cup chopped fresh cilantro (optional)

Toppings

  • Shredded cheese
  • Tortilla strips
  • Sour cream

Instructions

  1. Add Ingredients: Add olive oil, diced onion, chicken breasts, white beans, diced green chiles, jalapeno, chicken stock, minced garlic, Italian seasoning, ground cumin, salt, paprika, and frozen corn into the Crockpot. Roughly toss everything to combine the ingredients evenly.
  2. Cook Chili: Cover the Crockpot and cook on low heat for 5 to 6 hours or on high heat for 3 to 4 hours until the chicken is cooked through and flavors meld together.
  3. Remove Chicken and Blend: When cooking is complete, remove the chicken breasts and place them on a plate. Use an immersion blender to puree about one-third of the chili directly in the Crockpot to thicken the mixture while leaving some beans whole for texture.
  4. Alternative Blending Method: If you don’t have an immersion blender, transfer a few ladlefuls of chili to a food processor or blender. Pulse a few times until slightly pureed, then stir this back into the Crockpot chili mixture.
  5. Shred Chicken and Finish: Shred the removed chicken breasts using two forks. Return the shredded chicken to the Crockpot and stir to combine with the chili. Then stir in the softened cream cheese and fresh cilantro (if using) until creamy and well incorporated.
  6. Serve and Garnish: Serve the white chicken chili hot in bowls and top with your preferred garnishes such as shredded cheese, tortilla strips, sour cream, or any other favorite toppings you like. Enjoy your hearty, healthy meal!

Notes

  • You can omit jalapeno if you prefer less heat or are serving kids.
  • Use reduced-fat cream cheese to keep the recipe lighter and healthier.
  • Leftovers store well in the refrigerator for up to 4 days and can be frozen for longer storage.
  • For a vegetarian variation, omit chicken and add extra beans or substitute with plant-based protein.
  • Adjust the level of spices according to your taste preference.
  • If you don’t have a Crockpot, you can adapt this recipe for stovetop cooking on low heat, stirring occasionally.

Find it online: https://everecipes.com/healthy-crockpot-white-chicken-chili-high-protein-recipe/