Healthy White Chicken Chili Recipe
User Reviews
5
Healthy White Chicken Chili Recipe
Description
This White Chicken Chili combines shredded rotisserie chicken with cannellini beans and corn for a filling, protein-rich stew. The base starts with sautéing onion and spices such as cumin, coriander, and chili powder to build a warm, lightly spiced flavor profile. Green peppers and garlic are added briefly for freshness and depth. Chicken stock moistens the mixture, which simmers until slightly thickened. The addition of fresh cilantro near the end brightens the dish.
The chili’s texture balances tender chicken, creamy beans, and sweet corn kernels. Serving garnishes like cubed avocado and sliced jalapeños offer creamy richness and optional spice, while sour cream adds smoothness. Preparation can be done on the stove or adapted for a slow cooker, where ingredients are combined and cooked slowly before adding shredded chicken.
This chili works well as a comforting meal during cooler weather or when a filling stew is desired. It serves four bowls neatly and pairs well with tortilla chips or cornbread sides.
For slow cooker adaptation, layer all ingredients except shredded chicken, cook on low for 4-6 hours, then shred chicken and add back before serving.
Ingredients
For The Chili:
- 1 tablespoon olive oil
- 1 onion chopped, large
- 1 tablespoon cumin ground
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1 green pepper seeded and chopped, or 1 large jalapeno pepper
- 2 cloves garlic
- 2 cannellini beans 15-oz. cans, drained and rinsed
- 1 rotisserie chicken deboned and shredded (approximately 4 cups, small
- 1 cup corn kernels plus more as garnish, whole
- 4 cups chicken stock Swanson brand, unsalted
- 1 teaspoon kosher salt
- 1/4 tsp black pepper ground
- ¼ cup cilantro chopped, fresh
As Garnish (Optional)
- 1 avocado cut into small pieces, ripe
- 1 jalapeño sliced
- 4 tablespoons sour cream
Instructions
- Heat oil in a heavy bottom pot (with a lid) on medium-high heat. Add in the onion, ground cumin, ground coriander, and chili powder. Cook, stirring frequently, until onion is translucent—4-6 minutes.
- Stir in the green peppers and garlic. Sautee for 30 seconds.
- Add in the white beans, shredded chicken, corn, Swanson® chicken stock, salt and pepper. Give it a stir.
- Put the lid on and bring it to a boil. Then, turn the heat down to medium and let it simmer for 15-20 minutes or until it is slightly thickened.
- Add in the chopped cilantro and give it a stir.
- When ready to serve, divide it amongst 4 bowls and garnish with cubed avocado and sliced jalapeños if preferred.
Notes
- For slow cooker version, combine all ingredients except shredded chicken and cook on low 4-6 hours.
- After slow cooking, shred the chicken and return it to the chili before serving.
- Use rotisserie chicken for ease; approximately 4 cups shredded chicken works well.
- Garnish with diced avocado, sliced jalapeño, and sour cream for added texture and flavor contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings (6 cups)
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Calories | 372kcal | 19% |
| Carbohydrates | 17g | 6% |
| Protein | 34g | 68% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 105mg | 35% |
| Sodium | 594mg | 25% |
| Potassium | 449mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 373IU | 7% |
| Vitamin C | 12mg | 13% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
