Healthy White Chicken Chili Recipe

Are you searching for a wholesome, comforting dish that's both flavorful and easy to prepare? Look no further! This Healthy White Chicken Chili recipe is packed with lean protein, nutritious ingredients, and a perfect blend of spices to warm your soul. Not only is it delicious, but it's also versatile enough to fit into any healthy eating plan. Stick around to discover all the details, including ingredient lists, variations, and step-by-step instructions on how to make this delightful dish. By the end of this article, you’ll be a pro at whipping up a pot of this crowd-pleasing chili.

this Recipe

What is White Chicken Chili?

White Chicken Chili is a deliciously creamy and hearty dish that deviates from the traditional tomato-based chili most people are familiar with. Instead of a red base, White Chicken Chili uses a broth base, creating a lighter but equally satisfying meal. The star ingredients are tender pieces of chicken, white beans (in this case, chickpeas), green chiles, and a mix of savory spices. This chili is often enjoyed with toppings like avocado, tortilla chips, and fresh cilantro, making it as visually appealing as it is tasty.

Ingredients List for White Chicken Chili

One of the best aspects of this White Chicken Chili recipe is its simple yet flavorful ingredient list. Here’s what you’ll need to get started:

• ½ tablespoon olive oil: This forms the base of your chili, helping to sauté the onions and chiles, and infusing the dish with a subtle, rich flavor.
• 1 medium white onion, chopped: Onions add sweetness and depth to the chili, balancing out the spices and providing a satisfying texture.
• 1 can mild green chiles (or sub 2 seeded and diced jalapenos): Green chiles bring a mild heat and a unique tangy flavor. If you prefer more spice, substitute with jalapenos.
• 1 tablespoon ground cumin: Cumin adds an earthy warmth and is a key spice in chili recipes, complementing the other ingredients perfectly.
• 2 teaspoons chili powder: Chili powder adds a bit of heat and deep, rich flavor, giving the chili its characteristic taste.
• ¼ teaspoon coriander: Coriander has a slightly citrusy flavor that enhances the freshness of the dish.
• ¼ teaspoon dried oregano: Oregano adds a touch of herbal flavor that melds beautifully with the other spices.
• 4 cups low-sodium chicken broth: The broth is the base of the chili, providing a rich, savory liquid that ties all the ingredients together.
• 2 (15-ounce) cans chickpeas, rinsed and drained: Chickpeas are a great source of protein and fiber, adding bulk and nutrition to the chili.
• ¾ teaspoon salt, plus more to taste: Salt enhances all the flavors in the dish, ensuring that each bite is well-seasoned.
• Freshly ground black pepper: Black pepper adds a hint of heat and depth to the chili, complementing the other spices.
• 1 ½ pounds boneless skinless chicken thighs (or chicken breast): Chicken thighs are tender and flavorful, though you can substitute with chicken breast for a leaner option.
• ½ cup frozen corn: Corn adds sweetness and a slight crunch, contrasting nicely with the creaminess of the chili.
• 1 medium lime, juiced: Lime juice brightens up the dish, adding a refreshing tang that balances the richness of the chili.
• ⅓ cup fresh, chopped cilantro: Cilantro adds a fresh, herbal note that complements the spices and lime juice.

For Garnish:

• Tortilla strips or chips: For a crunchy texture and added flavor.
• Extra cilantro: For a burst of fresh flavor.
• Avocado slices: Adds creaminess and richness.
• Extra lime wedge: For an additional pop of acidity.

Substitutions and Variations

The beauty of this White Chicken Chili recipe is its adaptability. Whether you're looking to adjust the flavor, make it spicier, or cater to dietary restrictions, there are plenty of substitutions and variations you can explore:

• Chicken Substitute: If you’re not a fan of chicken or want to make this dish vegetarian, you can substitute the chicken with tofu, tempeh, or even more beans. For a vegan option, use vegetable broth instead of chicken broth.
• Spice Level: Adjust the spice level to your preference. If you like it spicier, add more chili powder, use hot green chiles, or include a dash of cayenne pepper. For a milder version, use only half the amount of chili powder or replace it with a mild paprika.
• Beans: If chickpeas aren’t your favorite, white beans like cannellini or navy beans can be used instead. They’ll provide a similar texture and flavor.
• Creaminess: For a creamier texture without dairy, you can add a splash of coconut milk. If dairy is not an issue, a dollop of sour cream or a handful of shredded cheese stirred in at the end will make the chili extra creamy.
• Low-Carb Version: Skip the corn and tortilla chips and add in more chicken or leafy greens like spinach or kale to keep it low in carbohydrates.

Step-by-Step Cooking Instructions

Making this White Chicken Chili is straightforward and requires minimal kitchen skills. Here’s how you can prepare it:

1. Sauté the Aromatics: Begin by heating ½ tablespoon of olive oil in a large Dutch oven or pot over medium-high heat. Once hot, add the chopped onion and green chiles. Cook, stirring occasionally, until the onion becomes translucent and soft, which should take about 3-4 minutes.
2. Add the Spices: Stir in 1 tablespoon of ground cumin, 2 teaspoons of chili powder, ¼ teaspoon of coriander, and ¼ teaspoon of dried oregano. Allow the spices to cook with the onions for about 30 seconds. This step blooms the spices, releasing their full flavors into the dish.
3. Incorporate the Broth and Chickpeas: Pour in 4 cups of low-sodium chicken broth. Add 1 can (about 1 ½ cups) of drained chickpeas, ¾ teaspoon of salt, and freshly ground black pepper to taste. Stir well to combine.
4. Cook the Chicken: Place the 1 ½ pounds of boneless skinless chicken thighs (or chicken breasts) into the pot, ensuring they are submerged in the broth. Bring the mixture to a simmer, reduce the heat to medium-low, and cover. Let the chicken cook for 20-30 minutes until fully cooked and tender.
5. Shred the Chicken: After the chicken has cooked, use a slotted spoon to remove it from the pot. Shred the chicken using two forks, then return the shredded chicken to the pot.
6. Add Lime Juice and Cilantro: Stir in the juice of 1 medium lime and ⅓ cup of chopped fresh cilantro. This adds a fresh and tangy element to the chili.
7. Blend the Remaining Chickpeas: In a blender, combine the remaining can of drained chickpeas with ½ cup of water (or broth). Blend until the mixture is somewhat smooth. This blended mixture will thicken the chili, giving it a creamy texture without needing dairy.
8. Final Touches: Pour the blended chickpea mixture into the pot. Stir in ½ cup of frozen corn and allow the chili to cook for another 5-10 minutes, until the corn is heated through and the chili has thickened slightly.
9. Serve and Garnish: Ladle the chili into bowls and garnish with your choice of tortilla strips, extra cilantro, avocado slices, and an additional lime wedge. Enjoy!

Common Mistakes to Avoid

When making White Chicken Chili, there are a few common mistakes that could affect the outcome of your dish. Avoid these to ensure your chili turns out perfectly:

• Overcooking the Chicken: Cooking the chicken too long can make it dry and tough. Keep an eye on the cooking time and remove the chicken once it’s tender and can be easily shredded.
• Not Sautéing the Spices: Skipping the step of sautéing the spices with the onions can lead to a chili that lacks depth and complexity. This step helps to release the full flavor of the spices.
• Using High-Sodium Broth: Using regular chicken broth instead of low-sodium can make the chili too salty, especially after the liquid reduces. Always opt for low-sodium broth so you can control the salt level better.
• Skipping the Blended Chickpeas: Blending a portion of the chickpeas is key to achieving the creamy texture that defines White Chicken Chili. Don’t skip this step!

Serving and Presentation Tips

How you serve and present your White Chicken Chili can make all the difference in how it’s received. Here are some tips to ensure your dish looks as good as it tastes:

How to Serve White Chicken Chili

• Portioning: Serve the chili in deep bowls to hold the heat and allow for easy mixing of the garnishes.
• Temperature: Make sure the chili is piping hot when served. A cold or lukewarm chili can be unappetizing.
• Garnishes: Offer a variety of garnishes like avocado slices, extra cilantro, and tortilla strips in small bowls so guests can customize their chili.

Presentation Ideas for White Chicken Chili

• Color Contrast: Use garnishes that add a pop of color, such as bright green avocado slices, vibrant cilantro, and a wedge of lime. This not only enhances the visual appeal but also adds fresh flavors.
• Serving Platter: If serving for a crowd, consider ladling the chili into a large serving bowl and surrounding it with smaller bowls of garnishes. This creates an interactive dining experience.
• Individual Bowls: For a more elegant presentation, serve the chili in individual bowls, with a swirl of sour cream or a sprinkle of cheese on top.

White Chicken Chili Recipe Tips

To make the most out of this recipe, consider the following tips:

• Make It Ahead: White Chicken Chili tastes even better the next day as the flavors meld together. Make it a day ahead and store it in the fridge. Reheat it gently on the stove before serving.
• Freezing: This chili freezes beautifully. Allow it to cool completely, then transfer to a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stove.
• Batch Cooking: Double the recipe and freeze half for a quick meal on a busy day. The chili reheats well, making it perfect for meal prep.
• Slow Cooker Option: For a hands-off approach, use a slow cooker. Add all ingredients except lime juice and cilantro, reduce the broth by 1 cup, and cook on low for 6-7 hours or on high for 3-4 hours. Shred the chicken, then stir in the lime juice and cilantro before serving.

Frequently Asked Questions (FAQs)

1. Can I use canned chicken for this recipe?

Yes, you can use canned chicken in a pinch. However, freshly cooked chicken thighs or breasts will provide the best flavor and texture.

2. Is White Chicken Chili spicy?

This recipe is mildly spicy, thanks to the green chiles and chili powder. You can adjust the spice level by using more or less chili powder or substituting the green chiles with a milder or hotter variety.

3. Can I make this recipe dairy-free?

Absolutely! This recipe is naturally dairy-free. If you want to make it creamy, blend chickpeas or add coconut milk instead of dairy.

4. What can I serve with White Chicken Chili?

This chili pairs well with a side of cornbread, a fresh salad, or simple tortilla chips. It’s a versatile dish that can be complemented by various sides.

5. How long does White Chicken Chili last in the fridge?

Stored in an airtight container, White Chicken Chili will last for about 3-4 days in the refrigerator. Reheat it on the stove or in the microwave before serving.

Conclusion

This Healthy White Chicken Chili is a fantastic recipe to add to your repertoire, especially as the cooler months approach. It’s flavorful, easy to make, and packed with nutrients, making it a perfect option for a cozy dinner. Whether you’re cooking for a crowd or meal prepping for the week, this dish is sure to satisfy. So gather your ingredients and give this recipe a try—you won’t be disappointed!

Print