Crockpot White Chicken Chili with Lime

This Crockpot White Chicken Chili with Lime features tender chicken, white beans, and a zesty lime kick in a creamy broth. Perfect for a healthy dinner, it’s an easy recipe that blends bold flavors into a warm, nutritious meal.

Why You’ll Love This Recipe

This crockpot white chicken chili with lime is a nutritious, healthy dinner option that combines tender chicken, creamy white beans, and a zesty lime kick in a savory broth, perfect for a comforting meal. Easy to prep with hands-off cooking, it’s packed with protein, fiber, and flavor. Versatile—serve with tortilla chips or enjoy solo—this recipe offers a guilt-free indulgence that’s both delicious and satisfying.

Recipe Tips and Tricks

• Brown Chicken First: Enhances flavor and texture.
• Rinse Beans: Removes excess sodium for better taste.
• Stir Occasionally: Ensures even cooking.
• Check Seasoning: Taste and adjust lime to preference.
• Cook on Low: Develops deeper flavors.
• Avoid Overfilling: Leaves room for ingredients to blend.
• Serve Warm: Maximizes the cozy appeal.
• Use Quality Broth: Boosts overall taste.
• Thicken if Desired: Mash some beans for texture.
• Rest Before Serving: Allows flavors to meld.

Yield: 6 servings

Crockpot White Chicken Chili with Lime

Print

Zesty lime white chicken chili, cozy crockpot meal.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

• 1 can (4 oz) diced green chilies
• 1 medium onion
• 1 tbsp chopped cilantro
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp salt
• 1.5 lbs boneless chicken breast
• 2 cans (15 oz each) white beans
• 2 tbsp lime juice
• 3 cups low-sodium chicken broth

Instructions

1. Prep the Chicken: Cube chicken breast into bite-sized pieces.
2. Brown the Chicken: Heat olive oil in a skillet over medium heat. Brown chicken for 5-7 minutes until lightly golden. Drain excess fat.
3. Chop the Veggies: Chop onion and drain green chilies.
4. Combine Ingredients: Place browned chicken, white beans, onion, green chilies, chicken broth, cumin, and salt in the crockpot.
5. Season the Chili: Stir to mix ingredients evenly.
6. Set the Crockpot: Cover and cook on low for 6-8 hours or on high for 3-4 hours until chicken is tender.
7. Add Lime: Stir in lime juice during the last 30 minutes of cooking.
8. Check Consistency: Ensure chicken is cooked through and flavors are blended.
9. Rest the Chili: Let the chili sit for 10 minutes with the lid off to thicken slightly.
10. Serve and Enjoy: Garnish with chopped cilantro and serve warm, savoring this zesty, hearty delight!

Notes

• Brown chicken first for flavor; rinse beans for taste.
• Stir occasionally for even cooking; check seasoning to taste.
• Store leftovers promptly to maintain freshness; reheat gently to preserve texture.
• This recipe can be adapted for gluten-free or low-carb diets with appropriate swaps.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 318Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 96mgSodium 800mgCarbohydrates 22gFiber 4gSugar 8gProtein 42g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Chicken Breast (1.5 lbs): Boneless, cubed for protein.
• White Beans (2 cans, 15 oz each): Drained and rinsed, e.g., cannellini.
• Chicken Broth (3 cups): Low-sodium for base.
• Green Chilies (1 can, 4 oz): Diced for mild heat.
• Onion (1 medium): Chopped for aroma.
• Lime Juice (2 tbsp): Fresh for zesty kick.
• Olive Oil (1 tbsp): For browning chicken.
• Cumin (1 tsp): Ground for earthy flavor.
• Salt (1 tsp): Enhances flavor; adjust to taste.
• Cilantro (1 tbsp, chopped): Fresh for garnish.

Variations and Substitutions

• Protein Swap: Use turkey or pork.
• Bean Swap: Replace with navy or great northern beans.
• Broth Swap: Use vegetable broth for variety.
• Chili Swap: Use fresh jalapeños instead of canned chilies.
• Veggie Swap: Add corn or bell peppers.
• Oil Swap: Use avocado oil or omit.
• Spice Swap: Add chili powder or cayenne.
• Low-Sodium: Reduce or skip salt based on broth.

Storage Options

• Refrigerator: Store in an airtight container for up to 4 days; reheat on stovetop.
• Freezer: Freeze in portions for up to 3 months; thaw in fridge.
• Reheating: Warm on low heat with a splash of water.

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Until you can read, Crockpot Thai Coconut Curry Soup