White Chicken Chili Recipe
Author: Shannon MillerCourtesy 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)
- In a 4-quart slow cooker, stir together the drained beans, chicken, onion, bell pepper, tomatoes, jalapeno pepper, garlic, cumin, salt and oregano.
- Stir in chicken broth.
- Cover and cook on low heat for 8 to 10 hours or on high heat for 4 to 5 hours.
- 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