What’s Cookin’? Delicious Crockpot White Chicken Chili Under $10

We love a What's Cookin' recipe that checks all of boxes. Is it healthy? check! Is it inexpensive? check! Is it easy? check! Is it so delicious that even picky eaters will get seconds? check!

This White Chicken Chili recipe from the UK Daviess County Extension Office is full of flavor, perfect for busy families, and will warm your bones on these cold winter days. Plus, the total cost is less than $10 and can be made entirely in your crockpot.

Ingredients for White Chicken Chili

• 1 pound boneless skinless chicken breasts
• 1 small onion, diced
• 2 cans (15.5 ounces each) white beans such as cannellini or great northern, drained and rinsed
•  1 can (4 ounces) diced green chilies
•  1 cup fresh or frozen corn kernels
•  1 teaspoon garlic powder
•  1 teaspoon cumin
•  1 tablespoon chili powder
•  1 teaspoon salt
•  1 box (32 ounces) low-sodium chicken broth or water
• Optional toppings: a pinch of dried or minced fresh cilantro, a tablespoon of sour cream or nonfat yogurt, your favorite salsa, shredded cheese, pumpkin seeds, or sliced jalapenos

If you'd like to thicken up the soup, you can mix a slurry with 2 tablespoons of cornstarch and 1/4 cup of cold nonfat milk

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How to Make White Chicken Chili:

1. Wash hands with warm water and soap, scrubbing for at least 20 seconds.
2. Place the chicken in the slow cooker. Wash your hands after touching raw poultry.
3. Add onion, beans, chilies, corn, garlic powder, cumin, chili powder, and salt.
4. Carefully, pour broth or water over the top to cover all ingredients.
5. Cook on high for 4 hours and 30 minutes or on low for 8 hours and 30 minutes.
6. When ready to serve, carefully remove chicken breasts from the slow cooker and place on a plate. Shred with two forks and carefully place back in the slow cooker.
7. For a thicker soup, mash some of the beans with a potato masher or a fork.
8. If you want to thicken the soup without mashing any beans, mix
   cornstarch and cold milk together in a separate bowl. Turn the slow cooker to high, stir the cornstarch slurry into the soup, and replace the lid. Cook for an additional 20 minutes on high.
9. Ladle into bowls and add desired toppings.
10. Store leftovers in the refrigerator within 2 hours

Serving Size, Cost, and Nutrition Facts

Makes 6 servings
Serving size: 1 1/2 cups
Cost per recipe: $8.94
Cost per serving: $1.49
Nutrition facts per serving: 250 calories; 3.5g total fat; 1g saturated fat; 0g trans fat; 60mg cholesterol; 610mg sodium; 28g total carbohydrate; 8g dietary fiber; 3g total sugars; 0g added sugars; 27g protein; 0% Daily Value of vitamin D; 6% Daily Value of calcium; 15% Daily Value of iron; 25% Daily Value of potassium
Source: Tanya Whitehouse, Extension Specialist Chef and Program Manager of The Food Connection

Our What's Cookin' segment is proudly sponsored by Briarpatch Restaurant in Owensboro, KY.