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White chicken chili

Healthy White Chicken Chili

This healthy white chicken chili is made with tender chicken, white beans, corn, and warm spices for a light yet satisfying bowl. It’s creamy without being heavy and comes together easily for a quick, balanced dinner.
Recipe Developer-Estefania
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes

Ingredients

For White Chili:

  • 3 tablespoon Extra Virgin Olive Oil
  • 1 Yellow Onion Chopped
  • 4 Cloves Garlic Minced
  • 1 can Green Chilies Diced
  • 1 tablespoon Ground Cumin
  • ½ teaspoon Paprika
  • ¾ teaspoon Dried Oregano
  • ½ teaspoon Chili Powder
  • 1 tps Salt
  • ½ teaspoon Black Pepper Freshly ground
  • 700 ml Chicken Broth
  • 1 tablespoon Fresh Lime Juice
  • 400 g Boneless Skinless Chicken Breasts
  • 2 cans White Beans
  • 200 g Corn Frozen or Fresh
  • 1 teaspoon Parsley Dried
  • 250 g Plain Greek Yogurt or Sour Cream

For Garnish:  

  • 1 tablespoon Fresh Cilantro Chopped
  • Tortilla Chips
  • 1 Avocado Sliced

Instructions

  • In a large pot, heat the extra virgin olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5–7 minutes. Stir in the minced garlic and cook for another 1–2 minutes, stirring often, until fragrant. 
  • Stir in the diced green chilies, cumin, paprika, dried oregano, chili powder, salt, and black pepper, cooking for 1 minute to toast the spices.
  • Pour in the chicken broth and fresh lime juice, then add the chicken breasts. Bring the mixture to a boil, reduce the heat to medium-low, and simmer for 10–15 minutes, until the chicken is fully cooked. Transfer the chicken to a cutting board and shred it with two forks. Set aside.
  • Place half a can of beans in a food processor with a little water and blend until smooth, then stir the mixture back into the pot. Add the remaining white beans and corn, stirring well. Simmer for 10 minutes so the flavors combine.
  • Return the shredded chicken to the pot, add the dried parsley and plain Greek yogurt or sour cream, and stir over low heat for 1 minute.
  • Taste and adjust the seasoning if needed, then serve hot with fresh cilantro, tortilla chips, and avocado.

Notes

Shred the Chicken Well: I like to pull it into small pieces so it blends smoothly into the chili and every spoonful has chicken.
Adjust the Heat: I like to go light on the chili powder when serving kids and set hot sauce on the table for extra spice.
Fresh Lime Finish: I always squeeze fresh lime juice in at the end because it makes the flavors brighter and more lively.
Next-Day Flavor: I like to reheat leftovers the next day since the chili tastes even richer after resting overnight. 

Nutrition

Calories: 681kcal | Carbohydrates: 70g | Protein: 43g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 104mg | Sodium: 908mg | Potassium: 1878mg | Fiber: 14g | Sugar: 10g | Vitamin A: 902IU | Vitamin C: 18mg | Calcium: 302mg | Iron: 10mg