This easy-to-make Slow Cooker White Chicken Chili is a perfect meal to start 2021 off HEALTHY and will warm you up too! It’s perfect for getting that hearty “comfort-food” feel without all the unhealthy ingredients. It’s so versatile too because it can be for a big gathering, a make-ahead freezer meal, or for meal prep! It’s made easily in the slow cooker or Instant Pot and easily customizable by adding on all your favorite toppings. It’s gluten-free, dairy-free, and paleo-friendly.
Traditional White Chicken Chili has a creamy base using cream cheese or heavy cream. For this recipe, there are all the same flavors but keeps it light. This makes it the perfect soup for both summer and winter, while still being great comfort food. Plus it’s perfect for freezing in large batches. And it’s so easy to make in the slow-cooker or Instant Pot. The best part of the chili is you can customize to your liking, so you can add more vegetables based on what’s in season or what you have on hand! You can also make this fit to your dietary needs by omitting the beans and making this Whole30 compliant and Paleo.
What to Serve with White Chicken Chili:
You can totally add on what you want here! These are some of favorites:
Want less heat in your soup?
Remember to remove the seeds from your jalapeño or omit it, and buy mild green chiles!
How to Freeze:
This soup is perfect as a freezer meal. Before you freeze, make sure the soup is fully cooled to at least room temperature. Then, when cool, place in your choice of storage container. When placing in the freezer bags, initially lay them flat when freezing, then once the soup is frozen solid, you can move it around for long-term storage.
How to Reheat this Soup:
To reheat, fully defrost the soup in the refrigerator overnight. Or, if you don’t have time to fully defrost it, you can place the container in a bowl of warm water until the soup can easily pop out of the container. Once you can get it out, place the soup in a pot with about 1/4 cup water. Cover the pot and cook over medium to medium-low, while stirring semi-frequently. Once the entire meal has defrosted, bring the contents up to a boil to make sure it’s fully reheated.
WHITE CHICKEN CHILI RECIPE:
Yield 4-6 Prep Time: 10 minutes Cook Time: 6 hours
Slow Cooker Directions:
Instant Pot Directions:
Follow the same instructions, but simmer the soup in a stockpot over low heat for about an hour, until the chicken easily shreds apart.
Calories 209 Calories from fat 54 Total Fat 6.6g
Saturated Fat 1.8g Cholesterol 62mg Sodium 883mg Carbohydrate 10.6g
Dietary Fiber 1.3g Sugars 5.3g Protein 24.8g