Healthy White Bean Chicken Chili

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Healthy White Bean Chicken Chili: Creamy, but without the cream, healthy white chicken chili! Thick and creamy, made with blended chickpeas, chicken, and green chile.

This simple slow cooker recipe for white chicken chili is sure to become a new family favorite. It can even be prepared in the slow cooker. Serve with Mexican chips, cilantro, and avocado.

My 2015 turkey chili recipe is still my most popular recipe ever, so I guess there are a lot of chili enthusiasts that read Ambitious Kitchen. It’s time to step up your chili and pumpkin cornbread game, if you haven’t already.

If you’ve already had a chance to try it, I highly suggest making this delicious and healthful white chicken chili recipe, as it might be my new favorite! It’s a real family favorite, and I have some tricks up my sleeve for making it extra creamy without adding any dairy. It’s a true winter staple since it makes the ideal meal prep dinner and can even be frozen.

 

 

Healthy White Bean Chicken Chili

 

Healthy White Chicken Chili | Ambitious Kitchen

 

Ingredients

  • ½ tablespoon olive oil
  • 1 medium white onion, chopped
  • 1 can mild green chiles (or sub 2 seeded and diced jalapenos)
  • 1 tablespoon ground cumin
  • 2 teaspoons chili powder
  • ¼ teaspoon coriander
  • ¼ teaspoon dried oregano
  • 4 cups low sodium chicken broth
  • 2 (15 ounce) cans chickpeas, rinsed and drained
  • ¾ teaspoon salt, plus more to taste
  • Freshly ground black pepper
  • 1 ½ pounds boneless, skinless chicken thighs (or chicken breasts)
  • ½ cup frozen corn
  • 1 medium lime, juiced
  • ⅓ cup fresh, chopped cilantro

For garnish

  • Tortilla strips or chips
  • Extra cilantro
  • Avocado slices
  • Extra lime wedge

Instructions

Step 1:

  • Place a big pot or Dutch oven over medium-high heat after adding olive oil to it. Simmer the onion and green chilies for three to four minutes, or until they are tender.

 

Step 2:

  • After a minute or two, toss in the cumin, chili powder, coriander, and dried oregano. 

 

  • toss in the chicken broth, can of drained chickpeas (approximately 1 1/2 cups), raw chicken breast, salt, and pepper. Simmer for 20 to 30 minutes on medium-low heat.

 

Step 3: 

  • Use a slotted spoon to remove the chicken after 20 minutes, then two forks to shred it. 

 

  • Add the cilantro and fresh lime juice after that.

 

Step 4:

  • In a blender, add ½ cup water (or broth) and the remaining can of rinsed and drained chickpeas (totaling 1 1/2 cups chickpeas).

 

  • Blend with a little extra water if needed until the mixture is rather smooth.

 

Step 5: 

  • Transfer the pureed chickpeas into the soup pot and mix in the corn.

 

  • Give the soup another five to ten minutes to boil and simmer.

 

  • If desired, garnish with avocado, tortilla chips, and an additional lime wedge. Serves 4. Have fun!

 

 

ALSO SEE

Baked Sweet Potato Fries Recipe

 

 

Nutrition

  • Serving: 1 serving (based on 4) Calories: 495 cal Carbohydrates: 42g Protein: 45.7g Fat: 17.8g Saturated Fat: 3.3g Fiber: 8.4g Sugar: 8.8g

Recipe Notes

  • .To make this, fill your slow cooker with all the ingredients (minus the cilantro and lime juice). As the soup cooks in your slow cooker, you should also reduce the amount of chicken broth by 1 cup because this will produce condensation and extra liquid.

 

  • Cook for 3–4 hours on high or 6–7 hours on low. After removing and shredding the chicken, return it to the slow cooker and mix in the cilantro and lime juice. Adjust seasoning to taste. And that’s it!

 

 

FAQs AND QUESTIONS 

 

What’s in this white chicken chili?

Made with basic ingredients you probably already have in your pantry and refrigerator, this nutritious white chicken chili dish is ideal for meal prep or serving on game day. To create a healthy white chicken chili, you’ll need the following ingredients:

  • For the vegetables, you’ll need corn, mild green chilies, and a white onion.

 

  • Spices: we’re adding a ton of cumin, chili powder, coriander, oregano, and salt and pepper to this chili.

 

  • Proteins: For an added protein boost, try adding chickpeas to this white chicken chili along with boneless, skinless chicken thighs (you may also use chicken breasts).

 

  • Low-sodium chicken broth will be used to boil the entire batch of chili.

 

  • Garnishes and toppings: I adore adding tortilla strips, lime, jalapeño, and fresh cilantro to my bowl.

 

 

Storing & freezing tips

  • To store: This white chicken chili will stay good in your fridge for about 5 days. Once your chili is completely cooled, just place it in an airtight container (or multiple, if you’d like to meal prep it) without the additional toppings and place it in the fridge. To reheat it, simply do so in the microwave with a microwave safe bowl, or feel free to reheat it on the stovetop. Add your toppings once you’re ready to serve!

 

  • To freeze: yes, you can freeze this white chicken chili! Follow the instructions above, but instead of placing the chili in the refrigerator, just put it in your freezer for up to 3 months. To reheat, simply thaw the chili overnight and reheat on the stovetop or in the microwave when you’re ready to eat.

 

Author

  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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