Healthy White Chicken Chili Recipe
This Healthy White Chicken Chili is a flavorful and comforting dish made with tender chicken thighs, chickpeas, and a blend of aromatic spices. It’s a lighter twist on traditional chili, featuring green chiles and fresh cilantro for brightness, and finished with a smooth chickpea puree to add creaminess without dairy. Perfect for a nutritious family meal, ready in under an hour.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Main Ingredients
- ½ tablespoon olive oil
- 1 medium white onion, chopped
- 1 can mild green chiles (or substitute 2 seeded and diced jalapeños)
- 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
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium-high heat. Add the chopped onion and green chiles, cooking them until softened and fragrant, about 5 minutes.
- Add Spices and Broth: Stir in the ground cumin, chili powder, coriander, and dried oregano to coat the softened vegetables and release their flavors. Then pour in the low sodium chicken broth and add one can of drained chickpeas.
- Add Chicken and Simmer: Place the chicken thighs into the pot and season everything with salt and freshly ground black pepper. Bring the mixture to a simmer and cook uncovered for 20 to 30 minutes, or until the chicken is cooked through and tender.
- Shred Chicken: Remove the chicken from the pot carefully and shred it using two forks. Return the shredded chicken to the pot, then stir in the lime juice and chopped cilantro for brightness and fresh flavor.
- Blend Chickpeas: In a blender or food processor, blend the remaining can of chickpeas with a small amount of water until smooth. Stir this chickpea puree into the chili to add creaminess without dairy.
- Finish with Corn and Simmer: Add the frozen corn to the pot and simmer the chili for an additional 5 to 10 minutes, allowing all flavors to meld and the chili to thicken slightly. Adjust seasoning with salt and pepper if needed before serving hot.
Notes
- You can substitute chicken thighs with boneless, skinless chicken breast if preferred.
- If you like a spicier chili, use diced jalapeños in place of green chiles.
- For a creamier texture, blend more chickpeas or add a splash of low-fat yogurt when serving.
- This chili reheats well and tastes great the next day as the flavors deepen.
- To make it gluten free and low sodium, ensure the chicken broth and canned ingredients do not contain gluten or excess sodium.
Keywords: white chicken chili, healthy chili recipe, chicken chili with chickpeas, low fat chili, easy stovetop chili
Find it online: https://foodbylina.com/healthy-white-chicken-chili-recipe/
