My Mom used to make chili all the time in the fall. I’m not going to lie, I hated it. Every year on Halloween, my mom would make her chili, but I hated to eat it. It was the only thing keeping me from trick or treating.
It wasn’t actually gross to me, I just wanted to be out, gathering the good stuff, and not eating soup.
Now that I have grown up a little bit and my taste buds have grown up and I want chili more than I do a Tootsie Roll, I am a chili fanatic. I still love my Mom’s Chili but I sure do like trying new chili.
This Skinny Slow Cooker White Bean Chicken Chili is so easy to make, and it only requires a few simple ingredients.
If you need a quick and simple dinner idea, this is one I highly recommend trying.
what could i replace the sour cream with?
For this recipe, we recommend using sour cream for flavor, however, if you are looking for a fat free or lower calorie option, we recommend using plain Greek yogurt. It has the same texture, similar flavor, and works just as well for topping.
You could also add more plain Greek to the soup to make it more creamy as well. It’s definitely a thinner soup, but still delicious. The plain Greek yogurt will help make it a little more creamy, and taste delicious as well.
Plus it will be filled with extra protein, and absolutely delicious.
watch how to make another soup favorite, here:
Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love. We take you through each recipe, step by step, and show you exactly how to make them.
I am a huge soup fan. It is so easy to throw together, and it tastes absolutely amazing. This Detox Vegetable Soup is full of flavor, as well as veggies. You are going to love it. Watch how easy it is to make, here:
looking for more soup recipes? here are a few of our favorite:
Save RecipeIngredients
- 3/4 pound boneless skinless chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 medium onion, chopped
- 1 jalapeno pepper, seeded and chopped (optional)
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 4 garlic cloves, minced
- 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
- 3 cups fat free chicken broth
- 1-1/2 cups (6 ounces) low fat shredded cheese
- Fat Free Sour cream and minced fresh cilantro, optional
Instructions
- Sprinkle chicken with salt and pepper then place it in the bottom of the Slow Cooker. Then add the onion, jalapeno, garlic, oregano and cumin on top of the chicken.
- Next add white beans and pour the chicken broth over everything. Cover and cook on low for 6 to 8 hours or 4 to 6 hours on high.
- Shred chicken and stir before serving. Sprinkle with cheese and garnish with sour cream and cilantro if desired.
Adapted from Taste of Home
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