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Healthy White Chicken Chili Recipe

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3.8 from 5 reviews

This healthy white chicken chili is creamy and packed with flavor without using any cream. Featuring green chiles, tender chicken, corn, and blended chickpeas that add thickness and richness, this easy chili can be prepared on the stovetop or in a slow cooker. Perfect for a cozy meal served with avocado, tortilla chips, and fresh cilantro, it’s a nutritious and delicious dish that’s sure to become a family favorite.

Ingredients

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, to taste
  • 1 ½ pounds boneless skinless chicken thighs (or chicken breasts)
  • 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

Instructions

  1. Sauté Aromatics: Heat olive oil in a large Dutch oven or pot over medium-high heat. Add chopped onion and green chiles, sautéing until softened, about 3-4 minutes.
  2. Add Spices and Broth: Stir in ground cumin, chili powder, coriander, and dried oregano. Cook the spices for 30 seconds to release their aroma, then add chicken broth, one can of drained chickpeas (approximately 1 ½ cups), uncooked chicken, salt, and freshly ground black pepper. Stir to combine.
  3. Simmer Chili: Reduce heat to medium-low and simmer the chili for 20-30 minutes, allowing the chicken to cook through and flavors to meld together.
  4. Shred Chicken and Add Fresh Ingredients: Remove the chicken from the pot with a slotted spoon and shred it finely using two forks. Return shredded chicken to the pot, then stir in fresh lime juice and chopped cilantro.
  5. Blend Chickpeas and Thicken: In a blender, combine the remaining can of rinsed and drained chickpeas (1 ½ cups) with ½ cup water or broth. Blend until smooth or slightly chunky, adding more water if necessary for desired consistency.
  6. Finish Chili: Pour the blended chickpeas into the pot. Stir in frozen corn and simmer the chili for an additional 5-10 minutes to heat through and thicken.
  7. Serve: Ladle the chili into bowls and garnish with tortilla chips or strips, extra cilantro, avocado slices, and lime wedges. Enjoy warm!

Notes

  • Slow Cooker Option: Combine all ingredients except lime juice and cilantro in the slow cooker. Reduce chicken broth by 1 cup to account for condensation. Cook on high for 3-4 hours or low for 6-7 hours. Shred chicken, then stir in lime juice and cilantro before serving.
  • Storage: Store leftover chili in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months—thaw overnight in the refrigerator before reheating.

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