Description
This healthy white chicken chili recipe is filled with hearty pinto beans, juicy chicken, tender corn, and more! It’s an automatic family favorite.Â
Ingredients
Scale
- 1 pound boneless chicken breast
- 1 1/2 cups frozen corn
- 1 large sweet onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 32 ounces chicken stock
- 2 cups salsa verde
- 1 tablespoon cumin
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon pepper
- 14 ounces low sodium pinto beans, drained and rinsed
- juice of 1 lime
- 1/3 cup fresh cilantro, chopped
Instructions
- To a crock add whole chicken breasts, frozen corn, sweet onion, garlic cloves, red pepper, chicken stock, salsa verde, cumin, smoked paprika and black pepper.
- Using a spoon gently stir to mix everything together.
- Cook soup on HIGH for 3 hours.
- Remove chicken from the crock pot. Using two forks shred the chicken and place back in the crock pot along with pinto beans, lime juice and fresh cilantro. Cover and cook on HIGH an additional 30 minutes.
- Optional: garnish with greek yogurt and fresh cilantro.
- Serve.
Notes
- To store. Keep your chili in an airtight container and store it in the fridge for 4-5 days.
- To reheat. You can simply microwave it in increments until it reaches the desired temperature, or warm it on the stovetop.
- To freeze. White chicken chili will keep in the freezer in an airtight container for 2-3 months. Make sure to thaw it in the fridge overnight before you heat it up again.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 215
- Sugar: 6 g
- Sodium: 801 mg
- Fat: 3 g
- Saturated Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 21 g
- Cholesterol: 37 mg
