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White Bean Chicken Chili

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Chicken· Crockpot· Dinner· Holidays· Instant Pot· Lunches· Meal Prep· Potluck· Soups

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This White Bean Chicken Chili is loaded with protein,easy to make and makes for a perfect meal!

Servings: Makes 8 ( 1 and 1/2 cup ) servings

GREEN: 6 SmartPoints per serving if you use non fat Greek yogurt instead of fat free sour cream or 7 SmartPoints per serving if using non fat sour cream

BLUE: 1 SmartPoints per serving if you use either non fat sour cream or non fat Greek yogurt

PURPLE: 1 SmartPoints per serving if you use either non fat sour cream or non fat Greek yogurt

 

What kind of beans do I use in this White Bean Chicken Chili soup?

For this White Bean Chicken Chili I use two different types of beans. The Great Northern Beans and Cannellini Beans. The Cannellini Beans are also known as White Kidney Beans. They are meatier than Great Northern beans, they have a nutty, earthy flavor and tender flesh, and are often used in Italian dishes like Minestrone.  The combination of these beans along with green chilies, chicken soup and jalapeno makes this chili incredibly delicious!

 

 

 

 

How do I make this White Bean Chicken Chili?

Combine all ingredients except for sour cream into crockpot and cook for 6-8 hours on low.

Shred chicken using a fork. It will be super tender-and easy to break up.

Stir in the nonfat sour cream 30 minutes before it’s done cooking.

Can this White Bean Chicken Chili be made in the Instant Pot?

Yes! It sure can. Here’s the directions for the Instant Pot.

Instant Pot Directions:

  1. Sauté the onion in your Instant Pot for 4 minutes or until onion is translucent.
    Then add garlic.
    Add the remaining chili ingredients to your Instant Pot except for the nonfat sour cream or nonfat Greek or plain yogurt. 
  2. Stir and close the lid, set the valve on “sealing”, and cook on high pressure for 8 minutes. This can take up to 10 minutes for the Instant Pot to get up to pressure.
  3. Once it’s finished, do a quick pressure release. 
  4. Take the chicken out of the Instant Pot. Add the nonfat plain Greek yogurt to the Instant Pot and press the “sauté” button so it heats through. 
  5. Shred chicken using two forks. Stir the chili until the Greek yogurt is incorporated into the chili. Add the chicken back into the Instant Pot and stir until well combined. Serve! 

 

Ingredients:

  • 2 lbs boneless skinless chicken, raw
  • 1 (15 oz.) can great northern beans
  • 2 cups frozen corn
  • 1 (15 oz.) can Cannellini beans (white kidney beans)
  • 1 (4 1/2 oz.) can of chopped green chilies
  • 2 cloves garlic,minced
  • 5-8 jarred jalapeno slices, diced ( I use Mezzetta® Deli-Sliced Tamed Jalapeno Peppers) 
  • 1/4 cup yellow onion, diced
  • 1/2 tsp. oregano
  • 1/2 tsp. cumin
  • 1/4 tsp. salt
  • pinch of ground black pepper
  • 1 (10 3/4 ounce) can healthy condensed cream of chicken soup
  • 4 cups low sodium chicken broth
  • 1/2 cup nonfat sour cream or nonfat Greek or plain yogurt ( I use fat free sour cream)

Slow Cooker Directions:

  1. Combine all ingredients except for sour cream or non fat Greek yogurt into crockpot.
  2. Cook for 6-8 hours on low.
  3. Shred chicken using two forks. It will be super tender-and easy to break up.
  4. Stir in the nonfat sour cream 30 minutes before it’s done cooking.

Instant Pot Directions:

  1. Sauté the onion in your Instant Pot for 4 minutes or until onion is translucent.
    Then add garlic.
    Add the remaining chili ingredients to your Instant Pot except for the nonfat sour cream or nonfat Greek or plain yogurt. 
  2. Stir and close the lid, set the valve on “sealing”, and cook on high pressure for 8 minutes. This can take up to 10 minutes for the Instant Pot to get up to pressure.
  3. Once it’s finished, do a quick pressure release. 
  4. Take the chicken out of the Instant Pot. Add the nonfat sour cream or plain Greek yogurt to the Instant Pot and press the “sauté” button so it heats through. 
  5. Shred chicken using two forks. Stir the chili until the non fat sour cream or non fat Greek yogurt is incorporated into the chili. Add the chicken back into the Instant Pot and stir until well combined. Serve! 

Servings: Makes 8 ( 1 and 1/2 cup ) servings

GREEN: 6 SmartPoints per serving if you use non fat Greek yogurt instead of fat free sour cream or 7 SmartPoints per serving if using non fat sour cream

BLUE: 1 SmartPoints per serving if you use either non fat sour cream or non fat Greek yogurt

PURPLE: 1 SmartPoints per serving if you use either non fat sour cream or non fat Greek yogurt

 

Note:

  • Top with cheese, pickled jalapenos, fat free sour cream and or any other toppings for additional points
Yield: 8

White Bean Chicken Chili

White Bean Chicken Chili

White Bean Chicken Chili is loaded with protein. It's easy to make and perfect for any meal.

Prep Time 10 minutes
Cook Time 8 hours 6 seconds
Total Time 8 hours 10 minutes 6 seconds

Ingredients

  • 2 lbs boneless skinless chicken, raw
  • 1 (15 oz.) can great northern beans
  • 2 cups frozen corn
  • 1 (15 oz.) can Cannellini beans (white kidney beans)
  • 1 (4 1/2 oz.) can of chopped green chilies
  • 2 cloves garlic,minced
  • 5-8 canned jalapeno slices, diced ( I use Mezzetta® Deli-Sliced Tamed Jalapeno Peppers) 
  • 1/4 cup yellow onion, diced
  • 1/2 tsp. oregano
  • 1/2 tsp. cumin
  • 1/4 tsp. salt
  • pinch of ground black pepper
  • 1 (10 3/4 ounce) can healthy condensed cream of chicken soup
  • 4 cups low sodium chicken broth
  • 1/2 cup nonfat sour cream or nonfat Greek or plain yogurt ( I use fat free sour cream)

Instructions

Slow Cooker Directions:

Combine all ingredients except for sour cream or non fat Greek yogurt into crockpot.
Cook for 6-8 hours on low.
Shred chicken using two forks. It will be super tender-and easy to break up.
Stir in the nonfat sour cream 30 minutes before it’s done cooking.


Instant Pot Directions:

Sauté the onion in your Instant Pot for 4 minutes or until onion is translucent.
Then add garlic.
Add the remaining chili ingredients to your Instant Pot except for the nonfat sour cream or nonfat Greek or plain yogurt. 
Stir and close the lid, set the valve on "sealing", and cook on high pressure for 8 minutes. This can take up to 10 minutes for the Instant Pot to get up to pressure.
Once it’s finished, do a quick pressure release. 
Take the chicken out of the Instant Pot. Add the nonfat sour cream or plain Greek yogurt to the Instant Pot and press the "sauté" button so it heats through. 
Shred chicken using two forks. Stir the chili until the non fat sour cream or non fat Greek yogurt is incorporated into the chili. Add the chicken back into the Instant Pot and stir until well combined. Serve! 

Servings: Makes 8 ( 1 and 1/2 cup ) servings

GREEN: 6 SmartPoints per serving if you use non fat Greek yogurt instead of fat free sour cream or 7 SmartPoints per serving if using non fat sour cream

BLUE: 1 SmartPoints per serving if you use either non fat sour cream or non fat Greek yogurt

PURPLE: 1 SmartPoints per serving if you use either non fat sour cream or non fat Greek yogurt

Notes

  1. In order to calculate the Smartpoints on a recipe you have to enter the ingredients in manually (by ingredient) not by the nutritional information in the ww recipe builder-since this recipe contains zero point items the app doesn’t realize there is zero point items in the recipe and will calculate it based only off the nutritional info which is not accurate.
  2. Top with cheese, sour cream and or any other toppings for additional points

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 359Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 92mgSodium: 748mgCarbohydrates: 34gNet Carbohydrates: 27gFiber: 7gSugar: 3gProtein: 46g

The SmartPoint values and nutritional information is estimated and figured based off the brand of ingredients listed in the recipe using the WW app. The SmartPoint values may vary depending on the brand of ingredients used. To calculate the Smartpoint value on a recipe you will need to enter the ingredients in the WW app manually by creating a recipe using the recipe builder. The WW app does not recognize the zero point ingredients in recipes and will calculate it based only off the nutritional information; which will not be accurate.

© Lindsay Kehl
Cuisine: American / Category: Soups

Comments

        • Hi Kari,

          You bet! Here’s the instant pot directions/ I have added them to the recipe post as well

          1. Sauté the onion in your Instant Pot for 4 minutes or until onion is translucent. 
Then add garlic.
Add the remaining chili ingredients to your Instant Pot except for the nonfat sour cream or nonfat Greek or plain yogurt.

          2.Stir and close the lid, set the valve on “sealing”, and cook on high pressure for 8 minutes. This can take up to 10 minutes for the Instant Pot to get up to pressure.

          3. Once the it’s finished, do a quick pressure release. 

          4. Take the chicken out of the Instant Pot. Add the nonfat plain Greek yogurt to the Instant Pot and press the “sauté” button so it heats through.

          5.Shred chicken using two forks. Stir the chili until the Greek yogurt is incorporated into the soup.

          6.Add the chicken back into the Instant Pot and stir until well combined. Serve!

          Reply

      • I just found this part of the comments.I wasn’t sure because it wasn’t specified and I drained and rinsed the beans because that thick liquid is weird to me,I noticed my chilli isnt thick like yours yet.Will it thicken upon standing??

        Reply

        • Hi Stephanie

          When I make my chili I don’t always drain the beans. I don’t think it makes that big of a difference- the chili will thicken as it cools and once it’s been in the fridge and reheated.

          Reply

  7. I made the white chicken chili tonight for dinner, To start my house smelled amazing as it was cooking. But the taste—oh so good. Just the right amount of heat gave this soup the warmth needed for a chilly (no pun intended) night. My husband gave me the ultimate compliment—“This is a keeper.” I truly enjoy your blog and have tried many recipes. This tops my list. Thanks.

    Reply

  8. Oh My Gosh!! This recipe was outstanding. The whole family (and extra teen boy) loved it. We couldn’t believe the flavor for a lightened up and filling meal. Thank you!

    Reply

  9. I need to say, thank you! I have made this several times and am making it again as I write this. It is super easy and very good! It is one of many I make of your recipes. You rock!

    Reply

  10. What makes this recipe 1 point? When I calculate and I don’t use the sour cream at all it comes up Zero.

    Reply

    • That is correct. The one point is from the sour cream-the points are calculated based off the the ingredients I use in the recipe and I use sour cream. Therefore the 1 point is from the sour cream.

      If you don’t use sour cream-then it would be zero points.

      Thanks so much

      Reply

  12. I would like the nutritional information for the White Bean Chicken Chili so I may enter it into my alternate program for calculation.

    Reply

  13. Another excellent recipe, Linds! Made it today with leftover turkey from our Thanksgiving dinner yesterday. Was a such HUGE hit with husband and son-in-law that my daughter insisted I share recipe! Used the Instant Pot, and followed another’s direction of 20 minutes on high pressure. I did add some thinly sliced carrot, the “boys” put more jalapenos in their bowl, and we all put a little taco cheese on top instead of sour cream. So filling, with just the right amount of heat on this chilly November evening! Thank you for yet another winner of a healthy recipe!

    Reply

    • Hi Angela

      Yes, the chili can be stored in an air tight container in the freezer for up to a month. Just thaw overnight in the fridge when ready to use. Then reheat in the microwave.

      Thank you!

      Reply

    • Hi Kim,

      I’m so sorry for the confusion. You will only use 5-8 jalapeños total. But, I was referring to canned or jarred jalapeños not fresh. Hope that makes sense.

      Thank you

      Reply

  16. I am confused by the amount of jalapeños. 5-8 cans of jalapeños seems like a lot. If using the jar of Mezzetti jalapeños, how much would you use?

    Reply

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