White Chicken Chili

This soup is one of my favorite recipes. It’s healthy and super easy. I try to make this on Sunday afternoon, and then I have dinner for the next night. I never feel like cooking on a Monday after a long day at work.

This soup also freezes well, so take your leftovers and save them for mid-week especially if you have a busy week ahead of you.

This dish is super for feeding a group too. I have made this several times for gatherings of six, and it’s always a hit.

Healthy White Chicken Chili

Super simple crock pot White Chicken Chili. Great on a cold winter’s eve.
Prep Time10 mins
Cook Time3 hrs
Total Time3 hrs 10 mins
Course: Soup
Cuisine: Mexican
Keyword: Clean eating, Healthy, White Chicken Chili
Servings: 6 people
Calories: 300kcal
Author: thewhisperingpen


  • 1 lbs chicken breasts
  • 1 tbsp olive oil extra virgin
  • 1/2 cup diced onion
  • 1 cup frozen corn
  • 1 can Northern beans drained
  • 1 whole diced fresh jalapeno
  • 32 oz chicken broth
  • 1 cup salsa verde mild, medium or hot
  • 1/2 lime use the juice from lime
  • 1 cup fresh cilantro chopped
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 2 tsp garlic powder
  • salt to taste
  • pepper to taste
  • 1 avocado garnish
  • 1 package shredded mozzarella cheese garnish
  • whole cilantro leaves garnish


  • Add olive oil,salsa verde and chicken broth to crock pot.
  • Add chicken breasts to stock.
  • Open can of Northern beans and rinse. Add to stock.
  • Chop onion and jalapeno. I use rubber gloves when pulling seeds from jalapeno. Add to stock.
  • Add herbs and spices. Save some whole leaves of cilantro for a garnish.
  • Cook on low for 3 hours. After breasts are cooked through, pull them from the stock and pull the meat apart. Return to stock.
  • Serve in ceramic bowls. Cut avocado into small chunks. Garnish with avocado, cilantro and cheese if desired.