This healthy white chicken chili is easy to make in the slow cooker. So richly flavorful with white beans, sweet corn, avocado, and lime!
Here’s why I love cooking Southwestern-inspired recipes:
They’re always full of fresh, healthy ingredients.
But they’re also so deliciously, richly flavorful.
That’s why I can’t stop cooking this white chicken chili lately…
It’s addictively delicious, and I always have to go back for seconds.
But I still feel like I’ve had something really healthy and nourishing for dinner.
What I love about this chicken chili: it’s super easy to make in the slow cooker.
This chili has a lot of ingredients, but it’s still the easiest-ever recipe to make.
Just throw everything into the slow cooker, put the lid on, and forget about it for the rest of the day!
After cooking all day in the flavorful broth, the chicken gets so tender it just falls apart.
Before serving the chili, just remove the chicken breasts from the slow cooker and shred them with a couple of forks.
Then stir the pulled chicken back into the chili.
So much deliciousness.
It’s basically a chock-full, super hearty chicken tortilla soup (with white beans)!
This chili is really filling and satisfying since it has lots of healthy veggies, chicken, and white beans.
What I love about chicken chili is that it’s never too rich or heavy.
But it’s always a really satisfying bowl of delicious comfort food.
It’s exactly what I’ve been craving on these dark, windy November days!
Here’s the Recipe for Healthy Southwest Slow Cooker Chicken Chili:
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Healthy Southwest Slow Cooker Chicken Chili
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 4 servings 1x
- Category: Chicken
- Method: Slow Cooker
- Cuisine: Mexican/Southwestern Inspired
Description
This healthy white chicken chili is easy to make in the slow cooker. So richly flavorful with white beans, sweet corn, avocado, and lime!
Ingredients
- 2 cups organic vegetable broth
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon honey
- 2 bay leaves
- 2 teaspoons dried oregano
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon chili powder
- 1/4 teaspoon crushed red pepper flakes
- 1 pound organic, pastured, skinless, boneless chicken breasts
- 1/3 cup onion, diced (about 1/3 medium onion)
- 1 clove garlic, minced
- 1 green bell pepper, diced
- 1 cup frozen sweet corn
- 15 ounces white beans, drained and rinsed
- 1 lime
- 1 avocado, pitted, peeled, and diced
- 20 tortilla chips
- shredded white cheddar (optional)
- fresh cilantro, chopped (optional)
Instructions
- Add the vegetable broth, vinegar, honey, bay leaves, oregano, cumin, coriander, chili powder, and red pepper flakes to slow cooker. Whisk until well combined.
- Place chicken evenly across the bottom of the slow cooker so that it’s submerged in the broth. Add the onion, garlic, and bell pepper. Season thoroughly with salt.
- Place the lid on the slow cooker, set the temperature to High heat, and cook for 4 hours. OR set the temperature to Low heat and cook for 6 hours.
- For the last hour of cooking time, add the corn and white beans and season with salt.
- Laddle chicken chili into serving bowls. Squeeze the lime juice all over the chopped avocado and top each bowl of chili with avocado.
- Also top with crushed tortilla chips, shredded cheddar (optional), and fresh cilantro (optional). Serve and enjoy!
For More Recipes You Might Love, Check Out:
Avocado-Lime Slow Cooker White Chili
Healthy Slow Cooker Pulled Chicken Tacos
Southwestern Salad with Crispy Chickpeas
Easy Weeknight Slow Cooker Chicken Fajita Bowls
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