Healthy White Chicken Chili
This healthy white chicken chili recipe is made with simple ingredients, plenty of protein and fiber, and a sneaky veggie moment that no one ever questions. If you love a chili that’s hearty, filling, and perfect for leftovers, this one deserves a spot in your dinner rotation.
Servings: 6
Calories: 378kcal
Ingredients
- ½ tablespoon olive oil
- 1 medium white onion chopped
- 2 cloves garlic minced
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 1/2 teaspoon dried oregano
- 2 cans mild green chiles
- 2 1/2 cups low-sodium chicken broth plus more at the end, if desired
- 2 15-ounce cans white beans, rinsed and drained
- ½ teaspoon salt plus more to taste
- 1 ½ pounds boneless skinless chicken breasts or thighs
- small head of cauliflower or half of a large trimmed of leaves, but stem intact
- ½ cup frozen corn
- Juice of ½ lime
- ⅓ cup fresh cilantro chopped
Toppings
- tortilla strips or chips
- shredded Mexican blend cheese
- extra cilantro
- avocado slices
- extra lime wedge
Instructions
Stovetop:
- Add olive oil to a large dutch oven or large pot and place over medium-high heat. Add onion and cook until softened, about 3-4 minutes. Add in garlic and cook for an additional minute.
- Next stir in cumin, chili powder, and dried oregano; allow the spices to cook for 30 seconds, then add in green chiles, chicken broth, 2 cans of drained and rinsed beans, uncooked chicken breast, and salt. Place the cauliflower on top of the other chili ingredients.
- Bring to a boil, then cover and simmer on low heat for 20-30 minutes.
- After 20 minutes, remove the chicken with a slotted spoon and shred with two forks.
- Remove cauliflower and place in a blender along with one cup of the soup broth and beans (be careful blending hot liquid - only fill the blender halfway, and let it cool slightly before covering). Puree, adding additional broth as needed, and then pour it back into the pot.
- Add shredded chicken back into the pot, then stir in the corn, cilantro, and juice of one lime. Allow chili to simmer on low for an additional 5 minutes, adding in additional broth if you want it more soup-like.
- Serve with tortilla chips, an extra lime wedge and avocado if you’d like. Enjoy!
Slow Cooker:
- Add the olive oil, veggies, spices, canned chiles, broth, beans, salt, and chicken to the slow cooker. Place cauliflower on top of the soup ingredients. Cook on low for 6-8 hours or on high for 4 hours.
- Remove the chicken with a slotted spoon and shred with two forks.
- Remove cauliflower and place in a blender along with one cup of the soup broth and beans (be careful blending hot liquid - only fill the blender halfway, and let it cool slightly before covering). Puree, adding additional broth as needed, and then pour it back into the pot.
- Add shredded chicken back into the pot, then stir in the corn, cilantro, and juice of one lime. Allow ingredients to cook and flavors for meld for an additional 5-10 minutes, adding in additional broth if you want your chili to be more soup-like.
Notes
21 Day Fix: 1 GREEN, 1 YELLOW, 1 RED, ½ TSP (per serving)
WW: ZERO points plus toppings (per serving)
Serving size is ~ 1 1/2 cups, but if you want to be exact, measure the full pot in cups, then divide by 6.
Nutrition
Calories: 378kcal | Carbohydrates: 43g | Protein: 40g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 406mg | Potassium: 1423mg | Fiber: 10g | Sugar: 3g | Vitamin A: 309IU | Vitamin C: 53mg | Calcium: 131mg | Iron: 4mg