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Healthy White Chicken Chili

A comforting and nutritious twist on traditional chili packed with tender chicken, creamy white beans, and a hint of green chilies.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 cans 15 ounces each white beans, drained and rinsed
  • 1 can 4 ounces diced green chilies
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 cup corn fresh or frozen
  • 1/4 cup fresh cilantro chopped (for garnish)
  • 1 lime cut into wedges (for serving)

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Cutting board
  • Knife

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the chicken breasts and cook until browned on both sides, about 5-7 minutes.
  2. Remove the chicken and set it aside. In the same pot, add diced onion and garlic, sautéing for about 3 minutes until softened.
  3. Add cumin, chili powder, and smoked paprika to the onions and garlic. This step enhances the flavor by toasting the spices slightly.
  4. Return the chicken to the pot, along with the green chilies and white beans. Stir until everything is well combined.
  5. Add the chicken broth to the pot, stirring to mix well.
  6. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
  7. After simmering, remove the chicken, shred it using two forks, and return it to the pot.
  8. Stir in the corn and season with salt and pepper to taste.

Notes

This chili is great for meal prep; the flavors develop even more after sitting for a day.