This White Bean Chicken Chili is loaded with protein, easy to make, and perfect for those chilly evenings! This is delicius <3

2-6 PersonalPoints™ per serving*


PREP TIME10 minutes

COOK TIME8 hours 6 seconds

TOTAL TIME8 hours 10 minutes 6 seconds


  • 2 lbs boneless skinless chicken, raw
  • 1 small yellow onion, diced
  • 1 (15 oz.) can great northern beans
  • 1 (15 oz.) can Cannellini beans (white kidney beans)
  • 2 cups frozen corn
  • 1 (4 1/2 oz.) can of chopped green chilies
  • 2 cloves garlic,minced
  • 1/2 tsp. oregano
  • 1/2 tsp. cumin
  • 1/4 tsp. salt
  • pinch of ground black pepper
  • 1 (10 3/4 ounce) can healthy condensed cream of chicken soup
  • 2-4 cups low sodium chicken broth-if you prefer a thinner chili add 4 cups. If you prefer a thicker consistency add 2 cups. 
  • 1/2 cup nonfat sour cream or nonfat Greek or plain yogurt ( I use fat free sour cream)


Slow Cooker Directions:

Sauté the onion in a skillet over medium high for 4 minutes or until onion is translucent.
Combine all ingredients except for sour cream or non fat Greek yogurt into crockpot
Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours
Remove chicken from slow cooker and shred with two forks and return to slow cooker. It will be super tender-and easy to break up.
Stir in the nonfat sour cream 30 minutes before it’s done cooking. Stir until well combined. Then serve with your favorite toppings!

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