Healthy White Chicken Chili
A creamy yet dairy-free chili made with green chile, chicken, corn, and chickpeas that thickens the broth. A family favorite recipe for healthy white chicken chili.
Equipment
- large dutch oven or pot
Ingredients
- 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) canned 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
- tortilla strips or chips for garnish
- extra cilantro for garnish
- avocado slices for garnish
- extra lime wedge for garnish
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 ½ 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 ½ 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
Make this in your slow cooker: add all ingredients except the lime juice and cilantro to your slow cooker. Reduce the chicken broth by 1 cup as your slow cooker will create additional liquid. Cook on high for 3-4 hours or low for 6-7 hours. Remove chicken and shred, then add back with lime juice and cilantro. Season to taste.
Nutrition
Serving: 1serving (based on 4)Calories: 495kcalCarbohydrates: 42gProtein: 45.7gFat: 17.8gSaturated Fat: 3.3gFiber: 8.4gSugar: 8.8g
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