Spicy Light White Chicken Chili

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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!

  • Duration
  • Cook Time
  • Prep Time
  • 10 ServingsServings

Ingredients

  • 12 ounce cooked, diced chicken breast
  • 6 cup 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 teaspoon olive oil
  • 2 tablespoon ground cumin
  • 2 tablespoon minced garlic
  • 1 1/2 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 teaspoon cayenne pepper
  • 6 cloves
  • 1 bay leaf

Preparation

Add all ingredients to a large crockpot.

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

Stir well.

Garnish as desired.

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