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White Chicken Chili

White Chicken Chili. An easy weeknight meal. We show you how to do it 3 ways. Crock Pot, Electric Pressure cooker or on the stove top. Delicious and easy.

White Chicken Chili

White Chicken Chili

Soups, stews and chilies are our some of our favorite food groups here at the Buttered Home. Did you know that you can have a filling meal that isn’t that costly to your health too? This White Chicken Chili is a great way to get your belly full and not spend your calories on empty food. Packed with protein, it is as satisfying as it is easy to make.

If you love Chili like we do, check out our most favorite traditional Chili Recipe for the Electric Pressure Cooker HERE. Either way you go, you will be sure to have a favorite for any chili lover you know.

How to make White Chicken Chili

There are several ways to make White Chicken Chili, our favorite in our busy household is in the good old Crock Pot. Of course we have an easy conversion for the Electric Pressure Cooker and the stove top as well. You will find the instructions on all three methods in the recipe below. So let me show you how easy it it.

~ Ingredients ~

  • 2 pounds of chicken breasts
  • 1 teaspoon garlic powder
  • 2 teaspoons salt
  • 1 teaspoon onion powder
  • 2 teaspoons pepper
  • 1 can Pinto Beans, drained
  • 1 cup frozen whole kernel corn
  • 16 oz Green Salsa Verde
  • 4 cups fat free chicken broth
  • 1 can White or Great Northern Beans, drained

~ Method ~

  1. For the Crock Pot, add all to crock pot and mix to combine. Cover and cook on low 8 hours. Remove chicken and shred and add back in for 20-30 minutes. Serve and enjoy!
  2. For the Electric Pressure Cooker, add all ingredients and stir well. Place lid on and seal vent. Cook on manual or pressure cook for 18 minutes. Allow pressure to release naturally 15-20 minutes. Remove chicken and shred. Place back in and allow to sit covered for 10-15 minutes. Serve and enjoy
  3. For the stove top, add all ingredients in 6 qt or larger dutch oven or soup pot. Mix well and bring to a boil. Boil for 5 minutes and reduce heat to low or simmer. Simmer for 25 to 30 minutes or until chicken is done. Remove chicken and shred. Place back in and allow to sit covered with heat off for 10-15 minutes. Serve and enjoy!

White Chicken Chili. A Tasty Way to eat Healthy

Delicious. Not typically a word you think of when you think of eating healthy huh? Well, I am here to tell you to put that assumption aside. This White Chicken Chili breaks all of the rules. It is filling, delicious and satisfying to the soul. All for under 300 calories too!

With numbers like that, add that scoop of sour cream or a sprinkling of cheese. You will be glad you did. This dish will leave you feeling like you have overindulged when you actually have eaten very smart.

If you make this recipe, be sure and post it to Facebook or Instagram and tag us. We love pictures of food. Also, if you pin this recipe, we would appreciate that when you make it, you use the Made It function in Pinterest too. 

And as always, we would love it if you shared this recipe with your family and friends. Over to the side on this post and all of the others are handy dandy share buttons. We would sure be grateful if you shared the love!

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White Chicken Chili

White Chicken Chili

Yield: 10
Prep Time: 10 minutes
Cook Time: 8 hours
Additional Time: 30 minutes
Total Time: 8 hours 40 minutes

White Chicken Chili. An easy weeknight meal. We show you how to do it 3 ways. Crock Pot, Electric Pressure cooker or on the stove top. Delicious and easy.

Ingredients

  • * 2 pounds of chicken breasts
  • * 1 teaspoon garlic powder
  • * 2 teaspoons salt
  • * 1 teaspoon onion powder
  • * 2 teaspoons pepper
  • * 1 can White or Great Northern Beans, drained
  • * 1 can Pinto Beans, drained
  • * 1 cup frozen whole kernel corn
  • * 16 oz Green Salsa Verde
  • * 4 cups fat free chicken broth

Instructions

  1. For the Crock Pot, add all to crock pot and mix to combine. Cover and cook on low 8 hours. Remove chicken and shred and add back in for 20-30 minutes. Serve and enjoy!
  2. For the Electric Pressure Cooker, add all ingredients and stir well. Place lid on and seal vent. Cook on manual or pressure cook for 18 minutes. Allow pressure to release naturally 15-20 minutes. Remove chicken and shred. Place back in and allow to sit covered for 10-15 minutes. Serve and enjoy!
  3. For the stove top, add all ingredients in 6 qt or larger dutch oven or soup pot. Mix well and bring to a boil. Boil for 5 minutes and reduce heat to low or simmer. Simmer for 25 to 30 minutes or until chicken is done. Remove chicken and shred. Place back in and allow to sit covered with heat off for 10-15 minutes. Serve and enjoy!
Nutrition Information
Yield 10 Serving Size 1
Amount Per Serving Calories 247Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 79mgSodium 1251mgCarbohydrates 18gFiber 5gSugar 3gProtein 33g

**Nutritional Values are estimates only

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