Crock-Pot White Chicken Chili
Want chili, but not feeling the beef? A warm, spicy bowl of Crock-Pot White Chicken Chili is soothing, filling, and extremely satisfying!
Servings 4 People
Calories 293kcal
Equipment
- Slow cooker
Ingredients
- 3 cups reduced-sodium chicken broth
- 1 cup frozen corn kernels
- 1 can cannellini beans drained and rinsed
- ½ large onion diced
- 1 jalapeño diced
- 4 teaspoons ground cumin
- 1 tablespoon minced garlic
- 3 teaspoons ground coriander
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 pound boneless, skinless chicken thighs
- ½ cup cilantro chopped
Instructions
- Place all the ingredients, except for the chicken and cilantro, into a large 7-quart slow cooker. Mix well.
- Add the chicken to the slow cooker and cook on low for 6-8 hours (or cook on high for 3-4 hours).
- Once cooked, remove the chicken from the slow cooker and transfer to a plate. Use 2 forks to shred the chicken. Set aside.
- Remove 2 cups of the soup from the slow cooker, and transfer to a blender. Blend until smooth and creamy, then pour the purée back into the slow cooker, stirring to combine. Then, stir in the shredded chicken and the cilantro.
- Serve warm, with extra cilantro to garnish, if desired.
Video
Nutrition
Calories: 293kcal | Carbohydrates: 29g | Protein: 33g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 1078mg | Potassium: 597mg | Fiber: 7g | Sugar: 3g | Vitamin A: 545IU | Vitamin C: 8mg | Calcium: 119mg | Iron: 5mg