White Chicken Chili

It’s soup season, y’all! The beginning of fall also marks the beginning of soup season. Am I right? I can’t think of a better food to warm you up on a cold night than a hot bowl of your favorite soup. The temperatures start to dip and I get the soups in the meal planning rotation immediately. I am also a big fan of soup season because I like a one-pot meal. 

My husband LOVES white chicken chili. He requests it even in the hot summer months. I have made several different recipes over the years and out of those I have pulled the parts and pieces that I like best and created my own recipe. 

I consider this a traditional white chicken chili. No corn, no tomatoes, no cream cheese. Just a good, white chili. This recipe is a “set it and forget it” meal that you will want to add to your dinner rotation this week!

White Chicken Chili

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Prep Time 15 mins

Cook Time 8 hrs

8 hrs 15 mins

Servings 8 people

Calories 240 kcal

Equipment

• Slow cooker

Ingredients

  

• 1-1.5 lb chicken breast boneless, skinless
• 3 (15.5) oz cans of Great Northern Beans drained, rinsed
• 1 (16) oz jar of salsa verde mild
• 2 (4) oz cans of green chiles mild
• 2 cups chicken broth low sodium
• 1 lime
• 1 Tbsp taco seasoning
• Avocado, cilantro, sour cream or Greek yogurt optional toppings

Instructions

 

• Empty all ingredients into slow cooker and stir. Place whole chicken breasts on top of stirred ingredients, cover with liquid. Squeeze the juice of 1 lime on top before placing the lid on the slow cooker.
• Cook on low for 8 hours.
• In the last 30 minutes, remove the chicken, shred and replace back to the slow cooker and stir.
• Top with optional toppings and serve.

Nutrition facts (1 serving, serves 8): 240 calories, 1g fat, 28g carbohydrates, 21g protein, 8g fiber, 2.5g sugar, 0g added sugars

Enjoy!

XOXO,

Angie