White Bean Chicken Chili
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Unrated
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
170 kcal
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Course
Main Course, Soup, Dinner
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Cuisine
American
White Bean Chicken Chili
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My lightened up white bean chicken chili is full of tender chicken and zippy green chiles. Pureeing some of the beans means no heavy cream!
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion or ½ large, ¼-inch diced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- 3 cloves garlic minced (about 1 tablespoon)
- 1 ½ pounds boneless skinless chicken breasts trimmed of excess fat (2 to 3 breasts)
- 2 15-ounce cans reduced sodium cannellini beans, or Great Northern beans rinsed and drained
- 2 4.5-ounce cans diced green chiles
- 4 cups reduced sodium chicken broth
- ¼ cup chopped fresh cilantro
- ¼ cup freshly squeezed lime juice about 2 limes
For Serving:
- Diced jalapeño, diced avocado, nonfat sour cream or plain Greek yogurt, shredded cheese, tortilla strips or crushed tortilla chips
Instructions
- In a Dutch oven or a similar large soup pot, heat the oil over medium heat. Add the onion and saute until it is beginning to soften, about 5 minutes.
- Stir in the cumin, oregano, salt, and garlic. Let cook for 30 seconds, until the garlic is very fragrant.
- Add the chicken, beans, green chiles, and broth. Bring to a boil over high heat, then reduce the heat so that the liquid maintains a gentle, steady simmer.
- Continue simmering until the chicken registers 155 degrees F on an instant read thermometer, about 12 to 14 minutes; if the size of your pot is such that the chicken is not fully submerged, flip it over once halfway through. Carefully remove the chicken to a cutting board. Let rest 10 minutes. Dice or shred it into bite-sized pieces.
- With an immersion blender, puree a portion of the chili to thicken it, leaving some of the beans whole. (If you don't have an immersion blender, you can instead transfer a few ladlefuls of the chili to a food processor or blender and pulse roughly, then return it back into the chili.) Continue simmering 5 minutes more to further thicken it.
- Stir the chicken, cilantro, and lime juice. Simmer 5 minutes more to allow the flavors to marry. To serve, portion into bowls and top with a squeeze of fresh lime juice. Add any other desired toppings and enjoy.
Notes
- TO STORE: Store leftovers in an airtight container in the refrigerator for up to 5 days
- TO FREEZE: Place chili in an airtight, freezer-safe storage container and freeze for up to 2 months. Let thaw overnight in the refrigerator before reheating.
- TO REHEAT: Warm the chili in the microwave or on the stove top until steaming.
Nutrition Information
Show Details
Serving
1serving
Calories
170kcal
(9%)
Carbohydrates
3g
(1%)
Protein
25g
(50%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.01g
Cholesterol
73mg
(24%)
Potassium
523mg
(15%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
134IU
(3%)
Vitamin C
6mg
(7%)
Calcium
31mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 170kcal | 9% |
| Carbohydrates | 3g | 1% |
| Protein | 25g | 50% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Potassium | 523mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 134IU | 3% |
| Vitamin C | 6mg | 7% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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