WHITE CHICKEN CHILI: HIGH-PROTEIN WEEKNIGHT DINNER SOLUTION
Loaded with protein and veggies, this soup is hearty and delicious.
This recipe was a huge hit in our most recent Meal Prep Class: Stress-Free Weeknight Dinners II, so I decided to share it with all our RFES fans here.
My family loves this chili recipe and I’ve been making it nearly every week. The toppings are the best part and it’s easy to customize for picky eaters.
To learn how to transform this dish into multiple dinners (including my fave Peanutty Chicken Chop Salad!), substitution tips for vegetarians and picky eaters, and my time-saving protein hack, watch my latest Meal Prep Class here.
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Download the free White Chicken Chili recipe printable here and hang it on your fridge as a reminder to make this recipe soon!
WHITE CHICKEN CHILI RECIPE
6 to 8 servings
If you’re sensitive to beans, use 1 can instead of 2 or serve with cooked short-grain brown rice instead of beans. Don’t skip the grated yam, as it adds nutrition and flavor depth and melts into the soup for a creamier result.
This recipe is dairy-free, but I highly recommend topping your bowl with a spoonful of sour cream (if you’re not sensitive to dairy) and all your other favorite chili toppings
Ingredients
- 3 tablespoons olive oil
- 1 yellow onion, chopped
- 2 stalks celery
- 2 teaspoons fine sea salt, divided, plus more to taste
- 2 cups grated Japanese yam or white sweet potato, peeled (about 1)
- 3 cloves garlic, minced
- 2 teaspoons chili powder (mild or medium, depending on spice preference)
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 3 ½ cups water
- 2 pounds skinless, boneless chicken (combo dark and white meat)
- 1 or 2 (15-ounce) cans cannellini beans, rinsed and drained
- 2 (4-ounce) cans diced mild green chiles (don’t drain)
- 3 bay leaves
- 2 cups chopped kale, optional
- 1 to 2 tablespoons fresh lime juice
Optional toppings (serve on the side): chopped avocado, grated cheese, sour cream, fresh cilantro, tortilla chips
Instructions
Use the Sauté setting on your slow cooker or Instant Pot to heat the oil. Add the onion, celery, and 1 teaspoon of the salt. Sauté, stirring occasionally, for 5 minutes. Add the yam and garlic and sauté for an additional minute.
Stir in the chili powder, oregano and cumin and briefly sauté. Add the water and stir (scrape the bottom to prevent sticking). Add the chicken, beans, chilis, bay leaves and remaining teaspoon of salt. Stir to combine.
Set the cooker to “Slow Cook” on low for 7 to 8 hours or high for 3 to 4 hours.
(Alternatively, if you’re using an Instant Pot this recipe can be cooked in 20 minutes using the manual high-pressure setting and a 10-minute natural pressure release.)
Check that the chicken shreds easily. Remove the chicken to a low-sided bowl and use two forks to shred it. Remove and discard the bay leaves. Return the chicken to the pot.
Stir in the kale and lime juice. Taste and add salt (1/4-1/2 teaspoon more) and pepper or more lime, if needed.
Serving with a selection of your favorite chili toppings (see topping suggestions above).
Store leftovers in the fridge for up to 4 days. To revamp the leftovers, add cooked short-grain brown rice (see Instant Pot recipe below) and more creative toppings. If the leftovers are too thick, add broth or water.
Download the free White Chicken Chili recipe printable here and hang it on your fridge as a reminder to make this recipe soon!
