January 25, 2020

One of our new favorite meals is this white chicken chili, its amazing because you can add it all to the crockpot in the morning and then have a great meal that is one pot to clean at the end of the day. I highly recommend our crockpot because it makes it one pot because you can sear on the oven with the insert, here! I like this chili because it is so light and has a Mexican flair which I love, I mean who doesn’t love Mexican food. I got this recipe from my girl Landyn, if you know you know.


  • 2 tablespoons olive oil
  • 1 small white onion, diced
  • 1 poblano pepper, diced
  • 1 jalapeno, diced
  • 1 small yellow zucchini, diced
  • 32 oz Pacific Foods Low Sodium chicken broth
  • 2 lbs. boneless skinless chicken tenderloins, or 4 boneless skinless breast
  • 1 can northern beans
  • 1 can pinto beans
  • 1 can cannellini beans
  • 1 carton (12oz) Pacific Foods Organic Cream of Chicken Soup
  • Juice of one lime
  • 1 tablespoon cumin, or to taste
  • 1 1/2 teaspoon white pepper
  • 1 teaspoon chili powder
  • 1/2 teaspoon red chili flakes, optional. I like it spicy ?
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • Sour cream
  • Tortilla strips
  • Fresh cilantro
  • Lime wedges
  • Pepper jack cheese
  • Sliced avocado
  • Diced jalapeno


  1. Place removable cast aluminum insert from your crockpot to the stove top.
  2. Heat on medium, add olive oil.
  3. Sauté onion + poblano + jalapeno peppers until tender, about 5 minutes.
  4. Add chopped zucchini.
  5. Add chicken broth, cream of chicken soup, spices and fresh lime juice. Stir well.
  6. Drain and rinse beans under cold water, then add to crockpot.
  7. Add chicken tenderloins whole. You’ll shred at the end of cooking.
  8. Set your slow cooker to LOW setting. Cover and cook for 6-8 hours.
  9. Before serving, shred chicken while in crockpot. Use two forks to do so.
  10. Serve with suggested toppings above.

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