Slow Cooker White Chicken Chili

2 yellow onions, medium diced

8 oz canned green chiles

1 tbsp minced garlic

30 oz cannellini beans

30 oz whole kernel corn

1 tbsp lime juice

1 tbsp ground cumin

1 tsp dried oregano

1 tsp sea salt

1 tsp black pepper

4 cups low sodium chicken broth

1 ½ lbs boneless skinless chicken breasts

1 cup Greek yogurt

In a large slow cooker, add diced onions, green chiles, minced garlic, beans, corn, lime juice, cumin, oregano, salt and pepper, and chicken broth. Stir to combine. Place chicken breasts on top, making sure they are submerged in the broth. Turn on low and cook for 6-7 hours.

Once cooked, remove the chicken from the slow cooker and transfer it to a shallow dish. Shred it with 2 forks and return it to the slow cooker.

Pour 1 cup of soup from the slow cooker into a blender. Add Greek yogurt to the blender and blend until it reaches a smooth consistency. Stir this yogurt-soup blend back into the chili and mix well.

Cook for 15 more minutes on low heat setting for all the flavors to combine. Serve with fresh cilantro and diced avocado on top.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 247

% Daily Value *
Total Fat 4g7%

Saturated Fat 1g5%
Sodium 761mg32%
Total Carbohydrate 30g10%

Dietary Fiber 5g20%

Sugars 2g
Protein 26g52%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Slow Cooker White Chicken Chili