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Spicy Light White Chicken Chili


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Spicy Light White Chicken Chili


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Spicy Light White Chicken Chili

This is a delicious, light take on the heavy southwest inspired soup which is served with a ton of shredded cheese and tortilla chips. In my version, the lack of cheese not only keeps it kosher, but also makes it so much healthier for your family!


  • Prep Time : 10 minutes min
  • Cook Time : 6 hours min
  • Ready Time : 16 min


10 Servings


  • 12 ounce cooked, diced chicken breast
  • 6 cups low sodium chicken broth
  • 3 fifteen oz cans Great Northern Beans drained
  • 2 four and a half oz cans diced green chili peppers undrained
  • 1 can corn low sodium
  • 2 medium yellow onions finely diced
  • 1 red bell pepper diced
  • 2 teaspoons olive oil
  • 2 tablespoons ground cumin
  • 2 tablespoons minced garlic
  • 1 1/2 tablespoons dried oregano
  • 1 tablespoon dried thyme
  • 1 teaspoon cayenne pepper
  • 6 cloves
  • 1 bay leaf


Add all ingredients to a large crockpot.

Set crockpot to low and let cook for 6-8 hours.

Stir well.

Garnish as desired.





2 Responses to Spicy Light White Chicken Chili

  1. Both myself and my hubby loved this dish. We had surprise guests the night that I cooked this and it was a hit all around.

  2. avatar says: bmyellen

    I have made this a few times with and without the corn, with and without the bell pepper (the children don’t like bell peppers) and adding one can of cannelini beans just for a little difference in texture (and due to an unexpected guest). This recipe is phenomenal. It is a wonderful use of leftover roasted or grilled chicken and always seems to be loved by everyone!

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