I don’t know about you, but in the winter months, I get LAZY. In fact, I like to think of myself as like a bear that goes into hibernation…and I need all that food you know, to keep me warm. I realized awhile ago that my style of living in the winter (aka eating a ton of comforting/unhealthy food and not working out) wasn’t sustainable for my waistline. Enter: healthified crockpot soups. This slowcooker white bean chicken chili is no exception.
When I first started testing out this recipe, I was very eager. I was chopping the onion, mincing the garlic, you get it…work. Then I decided that a slowcooker white bean chicken is really the kind of soup that you want when you just don’t have any energy left but need something to warm you up. So, I give you a creamy white bean chicken chili that doesn’t require a knife (so, little work) AND doesn’t require cream either (so, healthy).
The secret to making this soup so easy is green enchilada sauce. It’s surprisingly low calorie, so it adds a lot of flavor to the soup without sacrificing health. I couldn’t find any at Trader Joe’s, but the other stores in my city had at least one variety (including Target!). I chose Sky Valley brand but have seen this brand at a lot of grocery stores too.
One catch – there is a littttle work you need to do at the end to make sure this slowcooker white bean chicken chili is thick and creamy without the extra calories. You just need to mix half of the mixture together with a hand mixer so that the broth and beans get blended together to form a creamy consistency. Don’t have a hand mixer? That’s fine! You can scoop some out and put it in a blender or food processor.
Top your soup with anything you’d like. Some options include:
- tortilla chips
- chopped jalapenos
Lastly, this soup freezes really well! I like to put single servings in quart-sized Ziploc bags. I stack them on top of each other in the freezer which works great.
Slowcooker white bean chicken chiliPrint This
- 1.5 lbs chicken breast
- 1 (14.5 oz) can pinto beans, rinsed and drained
- 1 (14.5 oz) can garbanzo beans (chickpeas), rinsed and drained
- 1 (14.5 oz) can great Northern white beans, rinsed and drained
- 1 (14.5 oz) can kidney beans, rinsed and drained*
- 2/3 cup green enchilada sauce
- 2 small cans (4 oz) diced green chiles (I like mild but you can do hot if you prefer)
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 3 cups chicken broth
Add everything to the crockpot and set on high for 2-4 hours (or low for 6-8 hrs). If you like the chili really thick, start by adding on two cups of broth instead of 3, then add the 3rd cup if you feel is necessary at the end.
When the crockpot is done, take the chicken out and shred it with two forks. Then take a hand mixer to the crockpot and blend about half the mixture together so that the beans get a bit pureed. If you don’t have a hand mixer, you can soup some of the soup out of the crockpot and put it in a blender or food processor, then just pour it back. Add the shredded chicken back to the crockpot and you’re done!
Serve with your desired toppings (avocado, cilantro, lime, etc). This recipe is 0 points on WW Purple Plan!
*If you don't like one of these beans you can use some of the same. I personally think the variety is nice so I use different ones.