White Chicken Chili Recipe

Author: Shannon Miller

Courtesy of the Spring 2012 edition of Thrive! Magazine: Celebrating Health on the First Coast

This White Chicken Chili recipe is perfect for Moms, since you can throw it in a slow-cooker (or oven-safe pot) and forget about it until you are ready to serve it up!

White Chicken Chili is a great meal for Fall weather, when Winter is a knockin’ and you want to serve your family a warm, healthy, and satisfying dish.


3 – 15 to 15.5 ounce cans Cannellini beans, rinsed and drained

2 1/2 cups chopped chicken (can be uncooked if you want to slow cook the chicken with everything, giving the chicken extra flavor!)

1 cup chopped onion (1 Large)

1 1/2 cups chopped red, green, and/or yellow sweet bell peppers (2 Medium)

1 – 15 to 15.5 ounce can of diced tomatoes (can use fresh cherry tomatoes if you’d like)

2 fresh jalapeno chile peppers, seeded and chopped

2 cloves of garlic, minced

2 teaspoons ground cumin

1/2 teaspoon salt

1/2 teaspoon dried oregano, crushed

3 1/2 cups low-sodium chicken broth

Shredded Monterey Jack cheese (optional, for topping)


  1. In a 4-quart slow cooker, stir together the drained beans, chicken, onion, bell pepper, tomatoes,  jalapeno pepper, garlic, cumin, salt and oregano.
  2. Stir in chicken broth.
  3. Cover and cook on low heat for 8 to 10 hours or on high heat for 4 to 5 hours.
  4. For a little extra protein, top each serving with shredded cheese.

Makes 6 servings.

Nutrition per serving:

  • 422 calories
  • Total Fat 6g
  • Carbohydrate 54 g
  • Fiber 13 g
  • Protein 38g
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