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.
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)
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 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 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
White Bean Chicken Chili
White Bean Chicken Chili is loaded with protein. It's easy to make and perfect for any meal.
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
- Combine all ingredients except for sour cream or non fat Greek yogurt into crockpot.
- 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 or non fat plain yogurt 30 minutes before it’s done cooking.
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
- 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.
- Top with cheese, sour cream and or any other toppings for additional points
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 359 Total Fat: 3g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 92mg Sodium: 748mg Carbohydrates: 34g Net Carbohydrates: 27g Fiber: 7g Sugar: 3g Sugar Alcohols: 0g Protein: 46g
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!
When using your Instant Pot for this recipe did you add any additional water or broth?
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!
What makes this recipe 1 point? When I calculate and I don’t use the sour cream at all it comes up Zero.
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
Easy & yummy! I did had some red pepper flakes! I love that I have leftovers for lunch.
I would like the nutritional information for the White Bean Chicken Chili so I may enter it into my alternate program for calculation.
Hi Darlene
The calories and nutritional info has been updated for the White Bean Chili-Please see the note section on how the points were calculated-since this recipe has quite a bit of zero point ingredients.
Thank you so much!
I could not find the great northern beans. Could I use all white kidney beans, or would another type work better?
Yes, the white kidney beans would be a wonderful substitution for the northern beans.
Thanks so much
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!