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White Bean Chicken Chili - Crock Pot (Slow Cooker)

White Bean Chicken Chili - Crock Pot (Slow Cooker)White Bean Chicken Chili - Crock Pot (Slow Cooker)

WITH Tortilla Chips, Cheese and Sour Cream Toppings

Calories 427 (23% from fat)
Fat 10.8 gram
Saturated Fat 3.4 gram
Trans Fat 0 gram
Cholesterol 55 mg.
Sodium 801 mg.
Carb. 54 gram
Fiber 9.4 gram
Sugar 3.4 gram
Sugar Alcohol 0 gram
Protein 31 gram

WITHOUT Tortilla Chips, Cheese and Sour Cream Toppings

Calories 250 (13% from fat)
Fat 3.4 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Cholesterol 40 mg.
Sodium 336 mg.
Carb. 31 gram
Fiber 7.4 gram
Sugar 3.3 gram
Sugar Alcohol 0 gram
Protein 25 gram

Ingredients


1 Tbsp. olive oil

1 pound boneless, skinless chicken breast, cubed

2 cups onion, chopped

2 cloves (2 tsp.) garlic, minced

1 cup reduced sodium chicken broth

1 red bell pepper, chopped

1 green bell pepper, chopped

1/2 Tbsp. jalapeno pepper, diced
(More if you like it spicy.)

2 cans (14.5 oz. each) great northern beans, drained and rinsed
(We used Bush's Best Great Northern Beans Reduced Sodium.)

1/3 cup water

1 tsp. ground cumin

1/8 tsp. black pepper, ground

6 ounces (approx. 16 chips per ounce) baked corn tortilla chips
(We used Baked Tostitos.)

3/4 cup shredded reduced-fat sharp cheddar cheese

6 Tbsp. light sour cream


This recipe doubles easily and fits into a 6 quart crock pot with plenty of room to spare.

1. Heat olive oil in a non-stick pan over medium-high heat. Add the chicken and cook until it's no longer pink, approximately 4 minutes. Then put the chicken in a 4-5 quart crock pot.

2. Pour the onion in the pan and cook for 2 minutes, until onion starts to soften. Then add the garlic and cook for an additional minute.

3. Add the onion, garlic, chicken broth, red and green bell peppers, jalapeno, rinsed beans, water, cumin and black pepper to the crock pot. Stir together, cover and cook on low for 5-6 hours.

4. Break up 1 ounce of tortilla chips per serving and sprinkle over the top of the chili. Garnish with 2 tablespoons of cheese and 1 tablespoon of light sour cream on each serving.

Yield: 6 Servings - Approximately 1 Cup Per Serving


 

This is a Freezer Friendly Recipe!

You can freeze individual portions for easy re-heating later. So that it comes back best, don't freeze with the sour cream or the chips. Add those fresh after you re-heat the frozen serving.

Microwave for approximately 3-4 minutes. Keep the container open a little to allow steam to escape.

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