Healthy White Chicken Chili
User Reviews
5
Healthy White Chicken Chili
Description
Healthy White Chicken Chili combines boneless chicken thighs with a medley of spices including cumin, chili powder, coriander, and oregano. The stew builds flavor from sautéed onion and green chiles softened in olive oil. Chicken broth forms the base, enriched with chickpeas added in two stages — first whole for body and then blended for creaminess. After simmering, shredded chicken is reintroduced alongside corn kernels, layered with fresh lime juice and chopped cilantro for a balanced, fresh finish. The method produces a slightly thickened chili with subtle heat and a hearty vegetable component.
The chili's texture is creamy yet chunky due to the partially pureed chickpeas and juicy chicken pieces. It simmers gently, allowing flavors to meld while keeping the corn crisp-tender. Served with crisp tortilla chips, creamy avocado slices, and cilantro sprigs, it makes for a satisfying lunch or dinner that stands out from traditional tomato-based chilis.
Notes include a slow cooker adaptation that reduces broth slightly and involves cooking all main ingredients together before shredding the chicken and stirring in lime and cilantro. The dish serves four and can be enjoyed fresh or stored and frozen for convenience.
Ingredients
- ½ tablespoon olive oil
- 1 white onion medium; chopped
- 1 green chiles mild, canned, or substitute 2 seeded and diced jalapenos
- 1 tablespoon cumin ground
- 2 teaspoons chili powder
- ¼ teaspoon Coriander
- ¼ teaspoon oregano dried
- 4 cups chicken broth low sodium
- 2 chickpeas 15 ounce cans, rinsed and drained
- ¾ teaspoon salt plus more to taste
- black pepper freshly ground
- 1 ½ pounds chicken thighs boneless, skinless, or chicken breast
- ½ cup corn frozen
- 1 lime medium, juiced
- ⅓ cup cilantro fresh; chopped
- For garnish:
- tortilla chip or tortilla strips
- cilantro extra
- avocado slices
- lime extra wedge
Instructions
- Add olive oil to a large dutch oven or large pot and place over medium high heat. Add onion and green chiles and cook until softened, about 3-4 minutes.
- Next stir in cumin, chili powder, coriander and dried oregano; allow the spices to cook for 30 seconds, then add in chicken broth, 1 can of drained chickpeas (about 1 1/2 cups chickpeas), uncooked chicken breast and salt and pepper. Simmer on medium low heat for 20-30 minutes.
- After 20 minutes, remove the chicken with a slotted spoon and shred with two forks. Next add in fresh lime juice and cilantro.
- Finally, add the remaining can of rinsed and drained chickpeas (1 1/2 cups chickpeas) and ½ cup water (or broth) to a blender. Blend until somewhat smooth, adding a little more water if necessary.
- Pour blended chickpeas into soup pot and then stir in the corn. Allow soup to cook and simmer for 5-10 more minutes. Serve with tortilla chips, an extra lime wedge and avocado if you’d like. Serves 4. Enjoy!
Notes
- You can prepare this chili in a slow cooker by combining all ingredients except lime juice and cilantro, cooking on high for 3-4 hours or low for 6-7 hours.
- Reduce the chicken broth by 1 cup when using the slow cooker to account for condensation.
- After cooking, shred the chicken before adding back to the pot with lime juice and cilantro.
- This recipe serves four and can be stored or frozen for later use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 495 kcal
% Daily Value*
| Serving | 1serving (based on 4) | |
| Calories | 495cal | 25% |
| Carbohydrates | 42g | 14% |
| Protein | 45.7g | 91% |
| Fat | 17.8g | 27% |
| Saturated Fat | 3.3g | 17% |
| Fiber | 8.4g | 34% |
| Sugar | 8.8g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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