Go Back
white bean chili
Prep Time
15 mins
  • 1 lb chicken breast
  • 32 oz chicken bone OR vegetable broth
  • 2 15 oz can white beans [of choice, drained and rinsed]
  • 2 4.5 oz can diced green chili
  • 3 cloves garlic [minced]
  • 1 yellow onion [finely diced]
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp cayenne pepper
  • 1/4 cup fresh cilantro
  • fresh lime wedges
choose 1 of the following toppings [optional, serving size is per serving]
  • 2 Tbsp DF sour cream
  • 2 Tbsp shredded Violife mozzarella cheese
  • 1/4 avocado [diced]
  1. Place chicken in the bottom of a 6-quart [or larger] slow cooker.

  2. Add broth, beans, green chilis, garlic, onion, cumin, oregano, salt and cayenne pepper. Stir to combine.

  3. Cook on low for 4-6 hours or high for 2-4 hours, or until a meat thermometer inserted into the chicken reads 165°F.

  4. Remove chicken breasts to a plate and shred with two forks. Set aside.

  5. With an immersion blender, puree a portion of the soup to thicken, leaving some of the beans whole. Alternatively, scoop a few ladlefuls of soup into a food processor and blend. Stir the pureed/processed portion back into the soup.

  6. Stir in the shredded chicken and cilantro.

  7. Portion into serving bowls and top each with a squeeze of fresh lime juice. Add desired topping [if using] and enjoy.

Recipe Notes

Vegetarian version - swap 16 oz cubed tofu [sprouted, if possible] for chicken. Cook in slow cooker on high for 2 hours. Skip step 4. Serving size: 2 cups