White Bean Chicken Chili

Written by on in Dinner

A great winter comfort food that is both nutritious and delicious. Simply dump the ingredients in the morning into the slow cooker, and then come home to a tasty, hearty meal. You can prep your vegetables and spice mixture from the night before (or even the Sunday before) making it a great option for busy weeknights.

White Bean Chicken Chili
Pin
Print

White Bean Chicken Chili

Recipe by The Cooking LawyerCourse: DinnerCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

6

hours 
Total time

6

hours 

15

minutes

Ingredients

  • 4 Chicken breasts

  • 1 can, drained, or 1/2 pound, of Great Northern beans (if using dried, soak overnight or use quick soak method)

  • 2 stalks of celery, diced

  • 2 large carrots, diced

  • 1-2 bell peppers, diced

  • 1 onion, diced

  • 1 jalapeno, diced, remove seeds if you don’t like it spicy

  • 1 can green chilis (mild), chopped

  • 1 TBS cumin

  • 1 TBS coriander

  • 1 TBS granulated garlic

  • 2 tsp salt

  • 2 tsp oregano

  • 1/2 tsp paprika

  • pinch of red pepper flakes

  • black pepper

  • 4 cups chicken broth

  • 1 cup of skim milk

  • 1/2 cup corn masa

  • 1 can of corn, drained

  • 1 TBS fresh lime juice

  • Optional garnish ideas, cheddar cheese, chopped cilantro, sour cream, or tortilla chips.

Directions

  • Chop vegetables. If chopping the night before, put in a bowl with a lid to preserve freshness.
  • Mix seasonings in a bowl.
  • Season all sides of the chicken with 1/2 of the seasoning mixture. Place in basin of slow cooker.
  • Add drained beans on top of chicken.
  • Add vegetables on top of beans.
  • Mix rest of seasonings into the broth. Pour broth on top of chicken, beans, and vegetables.
  • Set slow cooker to low for six hours.
  • After six hours, whisk the skim milk with the masa.
  • Add skim milk-masa mixture to slow cooker.
  • Add the drained corn to the slow cooker. I like to turn the slow cooker back to low so the masa-milk mixture can meld better with the ingredients as I do the next step.
  • Take each chicken breast out, and use two forks to shred the chicken. If the chicken falls apart before you even remove it from the slow cooker, you can shred right in the slow cooker. Mix all of the ingredients together making sure the milk-masa combines with the chili. The chili is now ready to serve, or you can keep it on warm on the slow cooker.
  • When about to serve, add the lime juice.
  • Garnish as desired with cilantro, cheddar cheese, sour cream, or tortilla chips.

Notes

  • I personally like the texture of the canned beans, but my husband prefers the texture of the overnight soaked beans. Try and see which method you like best and post a comment!

Sign up to receive my next recipe posting.