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
- 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
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.
- 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