Most white chicken chili recipes use butter and cheese. This healthier version does not, so it has less calories, fat, and saturated fat, but still has all the flavor.
It’s also unique with the addition of corn and chickpeas as part of the white bean concoction.
Did you give this chili recipe a try? Let us know your thoughts by leaving a comment below.
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Photo Credit: A Healthier Michigan (feature) Mallory Dash via Flickr (thumbnail)
- 2-3 skinless boneless chicken breasts
- 14 oz. can chicken broth
- 1 medium onion, chopped
- 1 jalapeno pepper, minced
- 3 cloves garlic, crushed or minced
- 1 tbsp. cumin
- 2 tsp. paprika
- 2 tsp. chili powder
- ½ tsp. cayenne pepper
- 1 tsp. salt
- ½ tsp. pepper
- 2 cans of white beans
- 1 can of chickpeas
- 1 can of corn or 1 cob of corn kernels
- 4 oz. can of diced green chilis
Healthier Slow Cooker White Chicken Chili
1. Trim two skinless boneless chicken breasts.
2. Chop onion and jalapeno.
3. Mix everything but the beans, chickpeas, corn and green chilis in a crock pot.
4. Add the chicken, onion, jalapeno, chicken broth and spices to crock pot.
5. Cook for 2 hours on high.
6. Remove the chicken from the crock pot and shred/cut, then return chicken to the crock pot.
7. Add the green chilis and the beans (with liquid), chickpeas and corn.
9. Mix well and cook on high for two more hours. Serve and enjoy!
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