Irresistible Healthy White Chicken Chili Recipe You’ll Love
There’s something truly comforting about a warm bowl of chili, especially when it’s a Healthy White Chicken Chili. This recipe has quickly become a favorite in my home because it’s not only delicious but also incredibly nourishing. The creamy texture, achieved without any cream, makes it feel indulgent while still being healthy. Perfect for cozy family dinners or meal prep for the week ahead, this dish is bound to warm your heart and fill your belly.
Whether you’re hosting friends or just looking for a simple, satisfying meal after a long day, this Healthy White Chicken Chili fits the bill. With flavors that meld beautifully and an easy preparation process, you’ll be reaching for this recipe time and again.
Why You’ll Love This Recipe
– Wholesome ingredients: Packed with protein from chicken and chickpeas, this chili is both filling and nutritious.
– Creamy without dairy: The blended chickpeas create a rich texture without the need for any cream—ideal for those avoiding dairy.
– Simple cooking method: Prepared in just one pot, cleanup is a breeze!
– Versatile serving options: Enjoy it as is or topped with your favorite garnishes like avocado and cilantro for extra flavor.
– Perfect for leftovers: This chili tastes even better the next day, making it great for meal prep.
Ingredients You’ll Need
Gathering the right ingredients makes all the difference! Here’s what you’ll need to whip up this delightful Healthy White Chicken Chili.
For the Chili
– 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 breast)
– 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
Variations
Chili is wonderfully adaptable! Feel free to make this recipe your own with these fun variations:
– Swap the protein: Use turkey or shredded rotisserie chicken instead of chicken thighs for a different flavor profile.
– Add more veggies: Toss in some bell peppers or zucchini for added nutrition and color.
– Spice it up: If you like heat, include diced jalapenos or a dash of cayenne pepper to amp up the spiciness.
– Go vegetarian: Omit the chicken entirely and double up on chickpeas or use another plant-based protein.
How to Make Healthy White Chicken Chili
Step 1: Sauté Aromatics
Add olive oil to a large Dutch oven or pot and place it over medium-high heat. Once hot, add the chopped onion and green chiles. Sauté until softened, about 3–4 minutes. This step builds a flavorful base for your chili.
Step 2: Add Spices and Broth
Stir in cumin, chili powder, coriander, and dried oregano; let them cook for about 30 seconds until fragrant. Then pour in the chicken broth along with one can of drained chickpeas (about 1 ½ cups), uncooked chicken breast (or thighs), salt, and freshly ground black pepper. Allow everything to simmer on medium-low heat for about 20–30 minutes. This allows all those wonderful flavors to meld together.
Step 3: Shred the Chicken
After around 20 minutes, use a slotted spoon to remove the chicken from the pot. Shred it using two forks before returning it back into the pot along with fresh lime juice and chopped cilantro. The lime juice adds brightness that complements the richness of the dish.
Step 4: Blend Chickpeas
In a blender, combine the remaining can of rinsed and drained chickpeas (another 1 ½ cups) with about half a cup of water or broth. Blend until somewhat smooth; adding more water if necessary to reach your desired consistency. This step gives your chili that creamy texture without any dairy!
Step 5: Finish Cooking
Pour the blended chickpeas back into the soup pot and stir in the frozen corn. Let everything cook together on low heat for an additional 5–10 minutes until heated through. Serve hot with tortilla chips, an extra lime wedge, and avocado slices if desired. Enjoy every comforting bite!
Serves four people perfectly—enjoy this delightful Healthy White Chicken Chili!
Pro Tips for Making Healthy White Chicken Chili
Making a delicious and healthy white chicken chili is easier than you think! Here are some handy tips to ensure your dish comes out creamy, flavorful, and satisfying every time.
– Use fresh ingredients: Fresh onions, limes, and cilantro make a big difference in the flavor of your chili. Look for vibrant produce at the market to elevate your dish.
– Adjust spice levels: If you like it spicier, feel free to add more jalapenos or even some diced green chiles. On the other hand, you can also reduce the chili powder if you prefer a milder taste.
– Shred the chicken properly: For the best texture, make sure to shred the chicken into bite-sized pieces. This will help distribute the flavors throughout the chili.
– Experiment with toppings: Don’t hesitate to get creative with garnishes! Adding different toppings like sliced radishes or a dollop of dairy-free yogurt can give your chili an exciting twist.
– Make it vegetarian: You can easily convert this recipe into a vegetarian option by substituting chicken with diced vegetables or more chickpeas for added protein.
How to Serve Healthy White Chicken Chili
Serving your healthy white chicken chili is just as fun as making it! With a few simple ideas, you’ll have everyone at the table excited for what’s coming.
Garnishes
– Avocado slices: Creamy avocado adds richness and complements the flavors beautifully.
– Cilantro: A sprinkle of fresh cilantro brightens up every bowl and adds freshness.
– Tortilla strips or chips: For a delightful crunch, serve some crispy tortilla strips on top or on the side.
Side Dishes
– Cornbread: A warm slice of cornbread pairs perfectly with this chili for a comforting meal.
– Green salad: A light green salad with citrus vinaigrette can balance out the hearty chili nicely.
– Rice or quinoa: Serve over cooked rice or quinoa for an extra boost of fiber and protein.
– Fresh fruit: A refreshing fruit salad can cleanse the palate and add a sweet contrast to the savory chili.
Make Ahead and Storage
Meal prepping is a great way to save time during busy weeks. This healthy white chicken chili stores well, making it perfect for leftovers or future meals!
Storing Leftovers
– Allow the chili to cool completely before transferring it to an airtight container.
– Store in the refrigerator for up to 4 days.
Freezing
– Portion out servings into freezer-safe containers after cooling.
– Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
– For stovetop reheating, warm over medium heat until heated through, adding a splash of broth if needed.
– For microwave reheating, place in a microwave-safe bowl and cover loosely. Heat in one-minute intervals until hot.
FAQs
If you have questions about making healthy white chicken chili, you’re not alone! Here are some common queries that might help.
Can I use other proteins besides chicken?
Absolutely! You can substitute chicken with turkey or even plant-based proteins like tempeh for a vegetarian version.
Is this recipe gluten-free?
Yes! All ingredients used in this recipe are naturally gluten-free, making it safe for those with gluten sensitivities.
How do I make this recipe spicier?
To heat things up, consider adding more jalapenos or even red pepper flakes while cooking. You could also top each bowl with spicy salsa!
Can I use fresh chickpeas instead of canned?
Yes! If using dried chickpeas, make sure to soak and cook them beforehand until tender before using them in the recipe.
Final Thoughts
I hope you enjoy making this delicious healthy white chicken chili as much as I do! It’s comforting, nutritious, and perfect for sharing with family and friends. Give it a try—you might just find yourself craving seconds!
Healthy White Chicken Chili
Ingredients
Method
- Add olive oil to a large Dutch oven or pot and place it over medium-high heat. Once hot, add the chopped onion and green chiles. Sauté until softened, about 3–4 minutes.
- Stir in cumin, chili powder, coriander, and dried oregano; let them cook for about 30 seconds until fragrant. Then pour in the chicken broth along with one can of drained chickpeas, uncooked chicken, salt, and black pepper. Allow everything to simmer on medium-low heat for about 20–30 minutes.
- After around 20 minutes, use a slotted spoon to remove the chicken from the pot. Shred it using two forks before returning it back into the pot along with fresh lime juice and chopped cilantro.
- In a blender, combine the remaining can of rinsed and drained chickpeas with about half a cup of water or broth. Blend until somewhat smooth; adding more water if necessary to reach your desired consistency.
- Pour the blended chickpeas back into the soup pot and stir in the frozen corn. Let everything cook together on low heat for an additional 5–10 minutes until heated through. Serve hot with tortilla chips, an extra lime wedge, and avocado slices if desired.
