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White Bean Chicken Chili

This creamy, white bean chicken chili is easy to make and filled with flavor, fiber and protein.  Make it as an easy dinner, then re-heat the leftovers for a nutritious lunch throughout the week.
Author: Heather Mangieri, RDN

Ingredients

  • 18 ounces boneless, skinless chicken breast (raw)
  • 32 ounces chicken broth, low sodium
  • 1/4 cup half and half creamer
  • 1/2 cup cream cheeese, 1/3 less fat
  • 2 cans (15 oz each) white beans
  • 2 cans (15 oz each) corn
  • 2 tsp minced garlic
  • 1 onion, diced
  • 1 red pepper, diced
  • 1/4 cup jalapeños, diced
  • 1/4 cup fresh cilantro, diced
  • 1/4 tsp black pepper, ground
  • 1 tsp cumin, ground
  • 1/4 tsp cayenne pepper, ground
  • 1/4 tsp chili powder

Instructions

  • Clean and trim all visible fat from the chicken breasts, then put in slow cooker. Add chicken broth, half and half creamer and the cream cheese, then stir. 
  • Once the cream cheese is dissolved with the other liquids, add the beans, corn, onion, red pepper, jalapeños, cilantro and spices. Stir well, then cover.
  • Allow to cook in the slow cooker on high for ~4 hours. 
  • Use tongs to remove the chicken breast, then shred the chicken. Return it to the slow cooker. Cover and allow to cook for an additional 10-15 minutes. 
  • Stir well, then portion into serving bowls. Top with desired toppings and enjoy. 

Notes

  • Recipe Makes: 12 cups of soup
  • Serving Size: 2 cups
  • Servings Per Recipe: 6
  • Suggested Toppings: tortilla strips, avocado, sour cream and fresh cilantro
  • Nutrition Facts (per serving): 360 calories, 38 g carbohydrates, 9 g fiber, 10 g total sugars, 0 added sugars, 9 g fat, 4 g saturated fat, 75 mg cholesterol, 750 mg sodium, 33 g protein, 10% DV calcium, 15% DV iron, 15% DV potassium
 
  • Meal Planning Servings: 2.5 CHO; 4.5 PRO; 2 FAT