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Healthy White Chicken Chili: A Delicious and Nutritious Recipe for Your Family

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This healthy white chicken chili is a comforting dish loaded with protein and fiber. Featuring tender shredded chicken, white beans, and a zesty blend of spices, it’s creamy and perfect for any day of the week. Enjoy it garnished with fresh cilantro and avocado for a delicious meal.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 green bell pepper, diced
  • 1 can (4 oz) diced green chilies
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 1 cup corn (fresh, frozen, or canned)
  • 1 cup non-fat Greek yogurt (for creaminess)
  • Juice of 1 lime
  • Fresh cilantro, chopped (for garnish)
  • Avocado slices (for serving)
  • Shredded cheese (optional, for serving)

Instructions

  1. Place the chicken breasts in a large pot or Dutch oven. Cover with water and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 15-20 minutes until cooked through. Remove chicken, reserve cooking liquid, and shred or chop the chicken. Set aside.
  2. In the same pot, heat olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until translucent. Add minced garlic and diced green bell pepper, sauté for an additional 2-3 minutes.
  3. Stir in diced green chilies, ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 1 minute. Add shredded chicken back to the pot, pour in reserved chicken broth, and stir to combine. Add drained white beans and corn, stirring gently. Bring to a gentle simmer.
  4. Let the chili simmer for 20-25 minutes, stirring occasionally. Adjust consistency with more broth if needed. Remove from heat, stir in Greek yogurt and lime juice until fully incorporated. Taste and adjust seasoning if necessary.
  5. Ladle chili into bowls, garnish with chopped cilantro and avocado slices. Optionally, sprinkle with shredded cheese. Serve hot with sides like whole-grain tortillas, cornbread, or a green salad.

Notes

  • Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The flavors will deepen over time.
  • To reheat, warm on the stove over medium heat, adding broth or water if it thickens too much.
  • Chili can be frozen for up to 3 months. Cool completely before transferring to a freezer-safe container. Thaw in the refrigerator overnight before reheating.

Find it online: https://softtasty.com/healthy-white-chicken-chili/