This White Bean Chicken Chili is loaded with protein,easy to make and makes for a perfect meal!
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!
Ingredients:
- 2 lbs boneless skinless chicken, raw
- 2 (15 ounce) cans great northern beans
- 2 cups frozen corn
- 1 (15 ounce) can Cannellini beans (white kidney beans)
- 1 (4 1/2 ounce) 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
- 2 (14 ounce) cans chicken broth
- 1/2 cup nonfat sour cream or nonfat Greek or plain yogurt ( I use fat free sour cream)
Directions:
- 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.
Servings: Makes 7 ( 1 1/2 cup ) servings / 1 Freestyle SmartPoints® per serving
Note:
- Top with cheese, pickled jalapenos, fat free sour cream and or any other toppings for additional points
- The point value is the same if you were to add nonfat Greek yogurt or nonfat sour cream
Yield: 7
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
Total Time 8 hours 10 minutes
Ingredients
- 2 lbs boneless skinless chicken, raw
- 2 (15 ounce) cans great northern beans
- 2 cups frozen corn
- 1 (15 ounce) can white kidney beans
- 1 (4 1/2 ounce) 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
- 2 (14 ounce) cans chicken broth
- 1/2 cup nonfat Greek or plain yogurt
Instructions
- 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.
Servings: Makes 7 ( 1 1/2 cup ) servings / 1 Freestyle SmartPoints® per serving
Notes
Top with cheese, sour cream and or any other toppings for additional points
Another great one!
Can I make this without a crock pot?
I made this in my pressure cooker, only took 20 minutes! It was so tasty.
Amazing! I love that! I will have to try that next time! Thank YOU for sharing
Were the canned beans over cooked after 20 minutes in the instant pot or still ok?
They we’re not overcooked at all!
Did you just use the chili button?
Yes, If you have a button on your crock pot or Instant Pot. You will just use that for this. Thank you!
Do you rinse the beans?
I did not drain or rinse the beans for this chili. You can though. It wouldn’t make a huge difference either way.
I could only find light sour cream… is that the same thing?
I get the fat free sour cream at Walmart. You can definitely substitute the light for the fat free-be sure to check the point value of the light if you are counting ww points
Can I use uncooked dry great northern beans or does it have to be canned?
Yes, I am sure you could. I haven’t tried it with those but I’m sure you could.
Can you clarify the amount of jalapenos? Thanks
it can vary depending on your preferred taste for flavor-I would use between 5-8 canned sliced jalapenos.
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.
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!
Hi Kelly,
That is so wonderful to hear it was a hit with your entire family. Thanks for the awesome review!
Linds
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!