We made it to 2021! Something tells me the whole new year, new you saying has a lot more value this year. Speaking of value, we’re gonna start this year of recipes off with our old friend the slow cooker! This Easy White Chicken Chili takes no time at all to prep, is packed with protein, will last you the whole week, and hopefully paves another road for you to get that much closer to your goals!
We’re gonna start this one off by optionally lining our slow cooker for easy clean up. Yes, it actually saves time (helps with portioning too)! I link to my liners below.
Continue by sautéing a chopped up yellow onion and 2-3 cloves of garlic with a tablespoon of olive oil.
Once those are sautéed, all you have to do for this white chicken chili is add everything into your slow cooker starting with 3 pounds of fat trimmed chicken breast.
White Chicken Chili
Continue with 3 cups of chicken broth, 4 ounces of diced green chiles (your choice heat), 4 ounces of diced jalapeños, 2 cups of corn, 2 teaspoons of ground cumin, 1 teaspoon of oregano, 1/2 teaspoon of chili powder, 1/4 teaspoon of cayenne pepper, 1/2 teaspoon of salt, a little black pepper, your sautéed onion and garlic mix, and 2 cans of a drained and rinsed white bean with 1/2 of 1 can mashed up (thickens your chili), today I’m using some great northern beans.
Want a thicker white chicken chili? Use less broth and/or mash up more of your beans!
Give that a quick mix, throw your lid on, and turn your slow cooker on low heat for 5-6 hours or high heat for 3-4 hours.
After that, shred your chicken which should shred super easy, add in 1 container of a plain Greek yogurt, and 4 ounces of cream cheese.
Continue cooking your white chicken chili on low heat until those are mixed in and it’s creamy, it should thicken up a bit more.
So there you go, portion it out into 6 servings and you’ll have protein packed chili for the entire week!
Want another chili? Try our Bodybuilding Chicken Chili recipe here!
Easy White Chicken Chili
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Ingredients
- 1 Yellow Onion
- 2-3 Cloves Garlic - Minced Garlic is great!
- 1 Tablespoon Olive Oil
- 3 Pounds Chicken Breast - Experiment with another protein like turkey!
- 32 Ounces Bone Broth - Use less for thicker chili
- 4 Ounces Green Chiles - Diced (Your Choice Heat)
- 4 Ounces Jalapeños - Diced
- 2 Cups Corn - Canned or Frozen
- 2 Teaspoons Ground Cumin
- 1 Teaspoon Oregano
- ½ Teaspoon Chili Powder
- ¼ Teaspoon Cayenne Pepper
- ½ Teaspoon Salt
- Black Pepper - Your Choice
- 2 Cans White Beans - I used Great Northern here (15.5 Ounce Cans)
- 1 Container Greek Yogurt
- 4 Ounces Cream Cheese - I used Reduced Fat but Full or Fat Free work great too!
Instructions
- Optionally line your slow cooker for easy clean up
- Sauté your Onion and Garlic with your Olive Oil
- Trim the fat off your Chicken Breast
- Add everything into your slow cooker aside from your Greek Yogurt and Cream Cheese
- Mix and cover
- Cook on Low Heat for 5-6 hours or High Heat for 3-4 hours
- Shred your Chicken Breast
- Stir in your Greek Yogurt and Cream Cheese and continue cooking until creamy
Video
Notes
- Calories: 3126
- Fat: 90g
- Saturated Fat: 24g
- Sodium: 4230mg
- Carbs: 193g
- Fiber: 73g
- Sugar: 27g
- Protein: 386g
- Calories: 521
- Fat: 15g
- Saturated Fat: 4g
- Sodium: 705mg
- Carbs: 32.1g
- Fiber: 12.1g
- Sugar: 4.5g
- Protein: 64.3g
Nutrition
31 Comments
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Hey Chef,
Looking at this recipe now after trying out the baked ziti which was SO GOOD. I don’t have a crock pot but I do have a dutch oven. Any idea on the time/temp for cooking this chili in a dutch oven?
Thank you! I’d say maybe 250F for 2-3 hours would get you there. Keep an eye on it!
This was AMAZING. My 16-year-old son’s favorite dish is my white chicken chili. He has started lifting and eating healthier. He was lamenting not having his favorite. Until now! This tastes almost exactly like it! It’s also more filling. Super psyched to put this in the rotation. Thanks for sharing!
Chef – can this dish be frozen for long term meal prep?
Absolutely Nikki!
Do you think this would be okay if I added spinach ?
Sure!
Hey Chef, quick question can I cook the chilli in a pressure cooker instead of a slow cooker. If not how can I make the chilli without one.
You can just make sure to drastically reduce your cooking time!
Hiya. Tried this out and it tasted amazing, but came out a little too thick. I’ll try mashing up less of the beans next time. I suspect I may have used too much greek yogurt as well. Is it 150g or an entire container?
Hi Sandy! Glad you liked it. 150g is correct.
This one is a winner! I had to delete the dairy since hubby is lactose intorant, but it ex EXCELLENT! The chicken is so tender and it is spicy and delish!
The recipe reads 1 container Greek yogurt but I see on one of the comments that you said 150 grams is the amount. Which is correct?
Hi Debbie! Yes, a “container” here is typically 150g. You can find this out on any of my recipes by clicking “Metric” within the recipe card. Hope this helps!
I made this in my instant pot and it turned out great! Will definitely be making it again.
This is a great recipe. I’ve made white chicken chili before, but not this healthy, so I was worried this one wouldn’t be as good. But it was. I did add some shredded pepperjack cheese when I served it 👌🏼👌🏼👌🏼. It makes a huge batch so I froze some. Will 100% make again. Thanks!
Love it Claire! Glad you liked it.
How many grams is one container of greek yogurt?
Hi Zak! 150g.
Hi! Did you use full, reduced, or fat free Greek yogurt for this recipe? Can’t wait to make it this week!
Morning Olivia! Fat free. Hope you liked it!
Will it work using Cottage cheese ?
The texture would change a bit but I think it could work. Let me know if you end up trying it!
Quick question – can you use fat free greek yogurt?
Hi Sheel! Absolutely!
Dumb question . So the 260 calories is if you made 12 servings right? Or you could half the ingredients, still have 6 servings, and still have at least a cup of soup per serving?
You nailed it Brian!
Quick question…when you break it up into the 6 servings, how many cups (approx.) is each serving? Been using many of your recipes for the past few years and they has helped so much in my goals.
Hi Anthony! The amount of cups will vary a bit here (water in the chicken and whatnot). What I do is to either weigh the entire recipe and divide by the weight or to just eyeball/add X amount into 6 containers. Start with 1 cup per container and continue until your recipe is gone. Does this help?
How long should you cook the cream cheese? Like the final hour perhaps?
Just until creamy, shouldn’t take too long.