Main Dish, Soup

Skinny Slow Cooker White Bean Chicken Chili

skinny-slowcooker-white-bean-chili
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My Mom used to make chili all the time in the fall. I’m not going to lie…. I hated it! Now that I have grown up a little bit and my taste buds have grown up, I am a chili fanatic! I still love my Mom’s Chili but I sure do like trying new chili!

 

Skinny Slow Cooker White Bean Chicken Chili

Ingredients
3/4 pound boneless skinless chicken breasts
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped (optional)
2 teaspoons dried oregano
1 teaspoon ground cumin
4 garlic cloves, minced
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
3 cups fat free chicken broth
1-1/2 cups (6 ounces) low fat shredded cheese
Fat Free Sour cream and minced fresh cilantro, optional

Directions
Sprinkle chicken with salt and pepper then place it in the bottom of the Slow Cooker. Then add the onion, jalapeno, garlic, oregano and cumin on top of the chicken.

Next add white beans and pour the chicken broth over everything. Cover and cook on low for 6 to 8 hours or 4 to 6 hours on high.

Shred chicken and stir before serving. Sprinkle with cheese and garnish with sour cream and cilantro if desired.

Adapted from Taste of Home

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Comments

  1. Amanda says

    So where do I find the original recipe? Can someone just tell me what to do with the divided broth and beans?!

  2. Marcia says

    This was easy to make. The jalapeño gave it a little extra taste but not a lot of heat . The chicken was so tender and the beans were tasty. I had to add a little salt and pepper. I think this is lo cal, low fat and low cholesterol. I bought the cheese, sour cream and cilantro but did not use it. I am making this again tomorrow and will try it with the cheese,etc.

  3. Tori says

    I searched and searched for a white bean chicken chili recipe and was finally satisfied with this one! It’s currently in the crockpot :) thanks for sharing!!

  4. Emily says

    I made this tonight and it was delicious! To amp it up a bit I added 2 (4.5 oz) cans of chopped green chilies and an extra jalapeno. Also, we topped it with fat free greek yogurt instead of sour cream. The tanginess is still there and it’s great if you don’t tend to have sour cream around the house. Thanks for the great recipe! Roommate and boyfriend loved it and requested that it gets made again!

    • Cyd says

      Hi Jamie, just click on the MAGIC button under the picture and then click on NUTRITION. It will show you all of the nutritional info on this recipe. It’s our new sister site – MyRecipeMagic.com. There are over 21,000 recipes out there. We hope you’ll stop by!

  5. Alice says

    Hello! I just was wondering how spicy the jalapeno makes the chili? My dad is very sensitive to extreme heat and can only handle very small amounts. If i completely elimated it would the chili be to bland? Any suggestions would be very helpful as I was planning on making this Saturday night.

    • Cyd says

      Just click on the MAGIC button under the picture and then click on NUTRITION. It will give you all of the nutritional info on that recipe. It is our sister site, MyRecipeMagic.com. We have over 30,000 recipes out there so it’s another great place to go when looking for a recipe. Just type it into the search bar. (We have been doing a little overhaul on the site, so if it doesn’t come right up it will in a day or so. Sorry for the inconvenience!)

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