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5 from 2 votes

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.
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Dinner
Cuisine: Tex Mex
Servings: 4 -6
Author: Lexi

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

  • Non-GMO Tortilla Chips
  • Plantain Chips
  • Extra Cilantro
  • Sliced avocado
  • Diced scallions
  • Chopped white onion
  • Additional jalapeño slices
  • Lime wedges
  • Shredded cheddar

Instructions

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.

Notes

  1. 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.
  2. Recipe was originally published in 2015 and republished with new photos and additional instructions in 2020.

Nutrition

Calories: 209kcal | Carbohydrates: 10.6g | Protein: 24.8g | Fat: 6.6g | Saturated Fat: 1.8g | Sodium: 883mg | Fiber: 1.3g | Sugar: 5.3g