Healthy White Chicken Chili

black and white striped napkin with black bowl on top filled with white chicken chili and topped with avocado and cilantro.

4.61 from 58 ratings

This Healthy White Chicken Chili can be made in the slow cooker, Instant Pot, or on the stove! This spicy white chicken chili recipe uses jalapeños and poblano peppers and is perfect year round!

Prep Time10

Cook Time45

Total Time55

Course: Soup

Cuisine: American

Keyword: creamy, healthy, instant pot, slow cooker, white chicken chili

Servings: Servings

Calories: 607kcal

Author: Becca Ludlum

Equipment

Instant Pot 6 qt
Cutting Board
Kitchen Knife

Ingredients

1 cup dried white beans washed but not soaked
3 diced green chiles fresh, diced | I used poblano
2 jalapenos chopped
1 bell pepper red, chopped, about 1 cup
1 onion yellow, chopped | about 1/2 cup
4 cloves garlic minced
½ tbsp ground cumin
½ tbsp chili powder
½ tsp black pepper
2 cups chicken broth
1 cup almond milk unsweetened
1.5 - 2 lbs. chicken breast must be frozen to allow time for the beans to cook
¾ cup Greek yogurt plain, 2%

Instructions

Instant Pot

Dump everything into the Instant Pot except the plain Greek yogurt and frozen chicken. 1 cup dried white beans 3 diced green chiles 2 jalapenos 1 bell pepper 1 onion 4 cloves garlic 1/2 tbsp ground cumin 1/2 tbsp chili powder 1/2 tsp black pepper 2 cups chicken broth 1 cup almond milk
Give the chili a quick stir to mix up the seasoning.
Place the frozen chicken on top so that you can easily shred it when it is done cooking. 1.5 - 2 lbs. chicken breast
Close the lid and turn the pressure valve to sealing. Cook the chili on high pressure for 45 minutes using the "bean", "manual", or "pressure cook" buttons. Let the pressure release naturally for at least 10 minutes before doing a quick release.
Remove the chicken, shred it, and add it back to the chili.
Turn the Instant Pot to sauté mode. Mix in the Greek yogurt. You can let the chili simmer for another 10-15 minutes to allow the chili to thicken even more if desired. 3/4 cup Greek yogurt
Optional: Top with cheese, cilantro, or avocado and serve.

Slow cooker

Dump everything into the slow cooker except the plain Greek yogurt and frozen chicken.
Give the chili a quick stir to mix up the seasoning.
Place the frozen chicken on top so that you can easily shred it when it is done cooking.
Cover the slow cooker with the lid. Cook on low heat for 6-8 hours.
Remove the chicken, shred it, then add it back to the chili.
Mix in the Greek yogurt.
Optional: Top with cheese, cilantro, or avocado and serve.

Stovetop

Soak your beans overnight.
Mix all the ingredients except the Greek yogurt in a large pot.
Bring the chili to a boil on high heat, then cover and reduce the heat to low.
Allow the chili to simmer for 2-3 hours stirring occasionally as needed until the beans are tender.
Remove the lid and shred the chicken. Add the chicken back to the chili.
Mix in the Greek yogurt. Allow the chili to continue to simmer until it reaches your desired thickness.
Optional: Top with cheese, cilantro, or avocado and serve.

Video

Notes

21 Day Fix

Entire Recipe:

5 red containers
2 yellow containers
3 green containers
2 tsp (almond milk)

Per Serving | Makes 4 Servings of 2 Cups Each:

1 1/4 red container
1/2 yellow container
3/4 green container
1/2 teaspoons

2B Mindset

This is a great recipe for lunch on the 2B Mindset program when you add in a salad or plate of raw veggies.

Nutrition