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chicken and corn chili with avocado slices and a lime wedge in a red cup
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Lazy Bean Free White Chicken Chili

This is an easy, healthy, dairy and bean free meal that can be repurposed multiple times.  I serve it as chili initially and freeze left overs to be used as taco or enchilada filling.  
Prep Time15 mins
Cook Time6 hrs
5 minutes to shred chicken5 mins
Total Time6 hrs 20 mins
Course: Brunch, dairy free, Dessert, lunch, Main Course
Cuisine: Mexican Inspired
Keyword: bean free chicken chili, Chicken Chili, dairy free chicken chili, easy chili dish
Servings: 6
Calories: 147kcal

Equipment

  • 6 qt slow cooker
  • measuring spoons and cups
  • two forks to shred chicken
  • slow cooker liner (optional)

Ingredients

  • 1 small onion, chopped
  • 3-4 chicken breasts
  • 2 11 oz cans white corn
  • 1 4.5 oz can chopped green chillies
  • ½ 4.5 oz can chopped jalapeño peppers I used half a can of mild peppers, but you can use hot or add more based on your preference
  • 5 cloves roasted garlic, mashed
  • 1 teaspoon minced garlic, raw
  • 1 teaspoon cumin
  • 1.5 teaspoon dried cilantro
  • 2 cups chicken broth
  • 1 lime
  • salt and pepper to taste

Instructions

  • sprinkle chopped onion on bottom of pot
  • add frozen (or fresh) chicken breasts
  • add chillies, jalapeño, garlic, cumin and cilantro
    chicken breasts covered in other ingrediants
  • Add chicken stock and corn
    chicken, corn, spices and broth in pot
  • Squeeze juice of one lime over the top
    lime being squeezed into pot
  • place lid on pot and cook on low for 6 hours
  • remove chicken and shred
  • return chicken to pot and keep on warm until time to serve

Nutrition

Calories: 147kcal | Carbohydrates: 4g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 420mg | Potassium: 529mg | Fiber: 1g | Sugar: 1g | Vitamin A: 48IU | Vitamin C: 12mg | Calcium: 26mg | Iron: 1mg