Slow Cooker White Chicken Chili
This dairy free, slow cooker white chicken chili is flavorful and hearty. With chicken that practically shreds itself, this creamy chili is loaded with veggies, beans, corn and just enough jalapeño to give it a kick.
Servings: 8
Calories: 258kcal
Ingredients
- 2 pounds boneless skinless chicken tenders (or breasts)
- 1 large sweet onion chopped
- 2 celery stalks chopped
- 4 garlic cloves minced
- 3/4 cup chopped green bell pepper
- 3 - 4 tablespoons diced jalapeno fresh or canned
- 1 tablespoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried oregano
- 2 teaspoons coarse salt
- 2 14.5- ounce cans reduced-sodium chicken broth
- 2 15- ounce cans great northern beans
- 1 cup frozen corn
- Chopped fresh cilantro for topping
- Crushed tortilla chips for topping
Instructions
- Place chicken, onion, celery, garlic, bell pepper, jalapeno, spices and chicken broth into the slow cooker. Stir the ingredients to combine and cook on high for 5 hours.
- With 1 hour left in cooking time, remove the chicken tenders and shred or chop the meat. Return it to the slow cooker, along with the beans and frozen corn.
- Allow the chili to cook for the remaining time.
- Top with chopped cilantro and crushed tortilla chips before serving.
Nutrition
Calories: 258kcal | Carbohydrates: 22g | Protein: 32g | Fat: 5g | Trans Fat: 0.02g | Cholesterol: 68mg | Sodium: 667mg | Fiber: 4g | Sugar: 1g | Vitamin C: 22mg