White Chicken Chili
This easy-to-make Slow Cooker White Chicken Chili is perfect for a big gathering, for a make-ahead freezer meal, or for meal prep! With chicken breasts, beans, and peppers, it is comfort food, lightened-up. It’s made easily in the slow cooker or Instant Pot and easily customizable by adding on all your favorite toppings. It’s gluten-free, dairy-free, and Paleo-friendly.
Ingredients
- 3 chicken breasts
- 1 large red bell pepper or 2 small, diced
- 1 large onion, diced
- 2 garlic cloves, minced
- 1 jalapeño, diced (for less spicy, make sure to remove seeds or omit)
- 1 can green chiles (for less spicy, buy mild)
- 3 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon fine sea salt
- Pinch freshly ground black pepper
- 1 lime, juiced (about 2 tablespoons)
- 1/4 cup cilantro leaves, chopped
- 1 15-ounce can white beans (optional)
Serve with
Directions
Slow Cooker Directions:
- Place all ingredients into your slow cooker except for the lime juice
- Give one good mix to combine spices into the broth
- Set it on low for 8 hours or high for 6 hours
- Once done, use two forks to shred chicken, and add in lime juice
- Mix to combine
- If serving for the game, let the soup stay warm in the slow-cooker
- Garnish and serve!
Instant Pot Directions:
- Combine all of the ingredients in a 6 or 8 quart Instant Pot. Set the pressure valve to sealing. Cook on high pressure for 12 minutes with a natural release of at least 10 minutes. Once opened, shred the chicken with two forks.
- Garnish as desired.
Recipe Notes
- Want to make it in on the stove? Follow the same instructions, but simmer the soup in a stockpot over low heat for about an hour, until the chicken easily shreds apart.
- Recipe was originally published in 2015 and republished with new photos and additional instructions in 2020.
