White Bean Chicken Chili Preparation

A creamy chicken chili with Great Northern Beans, bell peppers, and jalapeno for just the right kick.

White Bean Chicken Chili Preparation

Included Ingredients

Chicken, beans, green pepper, red pepper, jalapeno, onion, bouillon, seasonings.

Groceries Needed

  • Low-fat sour cream
  • Tortilla chips or strips
  • Shredded cheese

Optional Additions

  • Cumin (for stronger flavor)
  • Oregano (for stronger flavor)
  • Garlic (for stronger flavor)

Preparation & Serving Instructions

Cook times are for frozen meals. Times may vary by slow cooker/pressure cooker. Ensure all food reaches 165°F (74°C) before serving. If cooking a thawed meal, use the shorter cooking time listed as a guideline.

Cook: Follow the cooking instructions below.

Serve: Serve with tortilla strips or chips and top with shredded cheese.

*If a whole jalapeno was used: for mild, discard the jalapeno. For more heat, dice the jalapeno and add back into the soup before serving.

Low Carb Serving Option:

Serve with veggies, mashed cauliflower or lower carb bread options (with nut and seed flours).

Small

Meals feed 2-3

Stovetop

Cook from frozen in a medium saucepan over medium heat. Add 1 cup of water. Break up as it thaws and cooks. Bring to a boil. Reduce heat to low, cover and cook for 25-30 minutes. Shred chicken and stir in ¼ cup low-fat sour cream.

Pressure Cooker

Add 1 cup of water. Cook on manual for 20 minutes or to an internal temperature of 165 F. Natural pressure release. If chicken isn't cooked through after 20 minutes, shred and return to the pressure cooker. Cook on sauté setting until cooked through. Stir in ¼ cup low-fat sour cream.

Slow Cooker

Add 1 cup of water. Using a 1.5-2 quart slow cooker, cook on low 3-4 hours or to an internal temperature of 165° F. Stir in ¼ cup low-fat sour cream. Shred chicken and allow to soak in juices prior to serving.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Cumin | ½ tsp

A dash of Oregano

Minced Garlic |¼ tsp

Medium

Meals feed 4-6

Slow Cooker

Add 2 cups of water. Cook on low 3-4 hours, or to an internal temperature of 165 F. Stir in ½ cup low-fat sour cream. Shred chicken and allow to soak in juices prior to serving.

Pressure Cooker

Add 2 cups of water. Cook on manual for 30 minutes, or to an internal temperature of 165 F. Natural pressure release. Stir in ½ cup low-fat sour cream. Shred chicken and allow to soak in juices prior to serving.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Cumin | 1 tsp

Oregano | ¼ tsp

Minced Garlic | ½ tsp

Nutrition Facts

Serving Size | 1 cup
251 Calories | 3.4g Total Fat | 23.9g Carbs | 5.8g Fiber | 30.8g Protein | 3.3g Sugars | 0.8g Sat. Fat | 955mg Sodium

Allergens: Corn. Your meal package will identify if substitutions have been made.

Nutrition Facts and allergen data apply to standard recipes only and do not reflect allergy substitutions or customer-provided ingredients.

The above Nutrition Facts refer to meals prepared at in-person classes and may slightly differ from delivered meals. Please refer to the label on the meal for the most accurate nutrition information.