Go Back
+ servings
Print Recipe
5 from 2 votes

White Chicken Chili

Prep Time20 minutes
Cook Time6 hours
Total Time6 hours 20 minutes
Servings: 4 servings
Calories: 344kcal

Ingredients

  • 1 lb raw chicken breast
  • 1 15 oz can low sodium great northern beans, drained (or 2/3 cup dry beans)
  • 1 1/2 cups low sodium free range chicken broth
  • 1 cup coconut milk
  • 1 7 oz can chopped mild green chilis
  • 1 cup chopped onion
  • 2 garlic cloves minced
  • 1 1/2 tbsp arrowroot flour
  • 1 tsp cumin
  • 1 tsp Mexican oregano
  • 1/4 tsp cayenne pepper
  • salt and pepper to taste

Optional toppings

  • avocado slices
  • plain Greek yogurt
  • tortilla strips
  • cilantro
  • sliced radishes
  • fresh squeezed lime juice

Instructions

  • Add chicken to the bottom of a slow cooker.  Season with salt, pepper, cumin, oregano, and cayenne pepper.  Top with onion, garlic, and chilis.  If using dry beans, add them in this step.
  • Add chicken broth, avoiding pouring directly on top of the chicken.  Cook on low for 7-8 hours or until chicken pulls apart easily with a fork.
  • Remove chicken and shred with two forks.  Set aside. 
  • In a small bowl, whisk coconut milk and arrowroot flour.  Whisk into soup broth, then add chicken and beans (if using canned variety) into slow cooker and mix.
  • Re-cover and cook an additional 30 minutes on high.
  • Serve with desired toppings.

Nutrition

Calories: 344kcal | Carbohydrates: 30g | Protein: 34g | Fat: 10g | Cholesterol: 66mg | Sodium: 353mg | Potassium: 581mg | Fiber: 7g | Sugar: 3g