Healthy White Chicken Chili
A simple and healthy, completely satisfying bowl of comfort packed with 7 types of veggies and tender roasted chicken. It’s sure to be a crowd pleaser on game day or for family gatherings.
About this Recipe for White Chicken Chili:
Game Day
Family Dinners
Winter Suppers
All we want is comfort food that is easy to make. But the problem with comfort food is the pounds it can pack on which are not so comforting.
This Chicken Chili is so warm and comforting, you’ll swear it’s got to be bad for you, but it is abundant with nothing but healthy goodness.
Just sauté up onions, garlic, frozen corn, peppers, green chilies and fire roasted tomatoes, add in a blend of warm, earthy spices and fold in shredded chicken and Great Northern beans. Simmer away and enjoy with healthy toppings like cojita, avocado, greek yogurt and a squeeze of line.
How to Keep White Chicken Chili Healthy:
- Instead of spooning on tons of sour cream, use just a tablespoon of Greek yogurt.
- Top with a tiny bit of cheese or cojita.
- Sliced avocado makes another great topping that adds a creamy texture and healthy fats.
- Use fresh peppers, frozen or fresh corn, fresh ( never jarred) garlic, Sodium-free or low-salt fire roasted tomatoes, and canned chilies.
- Use low sodium chicken broth or make you own. Here is my recipe for homemade stock.
- Garnish with avocado, sliced jalapeños or a squeeze of fresh lime instead of heavy sour cream and cheese.
- Buy the best quality chicken you can find. I love Pasture bird, Grass Roots Famers Co-Op, and locally raised chicken. I never use rotisserie chicken anymore. 🙁
Ingredients in White Chicken Chili:
- shredded chicken
- green, red, yellow, and orange pepper
- onions
- garlic
- diced green chilies
- frozen corn
- fire roasted tomatoes
- great northern beans
- low sodium chicken stock
- cumin, coriander, cayenne pepper, red pepper flakes, salt, pepper
- Garnishes- cojita or jack cheese, organic tortillas, lime edges, avocado
Equipment for this recipe:
- large stock pot
- sharp knife- buy my favorite HERE
- cutting board
- can opener
- soup or chili bowls- buy my favorite HERE
Great dishes to serve with White Chicken Chili
- Citrus Salad with Burrata and honey
- Southern Cornbread
- Fire Crackers
- Roasted Salsa Verde
- Goat Cheese Dip
- Brown Sugar Bars
- Tropical Salad
Pro-tips for a great chili:
Common Questions about White Chicken Chili:
Yes- partially. Sauté up the veggies in a skillet first to develop the flavors and bloom the spices in the skillet. This adds so much flavor- don’t skip this step. Cook on low in your slow cooker for 2 hours without adding the beans. Add the beans the last 30 minutes.
Yes, the beans can become very mushy, so if you are planning to freeze it for later, perhaps make a batch without beans.
Yes- I have been avoiding rotisserie chickens lately because I think they are not high quality poultry, but if that makes your life easier, go right ahead and use one.
Yes- kidney beans are not quite as creamy as Great Northern or Navy beans, but they are absolutely fine to use.
Ingredients
- 1 TBSP olive oil
- 1 unit large yellow onion chopped
- 1 unit red bell pepper chopped
- 1 uni orange or yellow bell pepper chopped
- 2 cups fresh or frozen corn no salt added
- 3 cloves garlic minced
- 8 oz can diced green chilies
- 8 oz can fire roasted diced tomatoes in juices
- 3-4 cups roasted chicken shredded (heaping)
- 2 TBSP TBSP cumin heaping
- ½ tsp coriander
- 1-2 tsp kosher salt
- 1 tsp ground black pepper
- ½ tsp cayenne pepper
- ½ tsp red pepper flakes
- 15 oz can low-sodium Great Northern Beans drained and rinsed
- 32 oz box low sodium chicken broth
Instructions
- In a large Dutch oven or soup pot over medium high heat, add olive oil.
- To the hot oil, add the onions and peppers for 3 minutes until just softened. Add in the corn and garlic. Sauté for 1 minute more. Add in all of the spices- Cumin, coriander, salt, pepper, cayenne pepper, garlic salt, red pepper flakes to the pot to bloom the spices and coat the veggies.
- To the pot, add in the tomatoes in their juices, the chilies, shredded chicken and chicken broth or stock.
- Check the chili to see if more salt, pepper or cumin is needed. Adjust the heat level with more cayenne if desired.
- Add in the beans and simmer on low, uncovered for 45 minutes. Serve hot with more chilies, jalapeños, avocados or cojita and a slice of lime to brighten the dish.
- If the chili is too u0022soupyu0022, remove the lid and turn the heat up to medium. If too dry, add in more chicken broth, water or a can of beer.
