Description
This healthy white chicken chili is a comforting dish loaded with protein and fiber. Featuring tender shredded chicken, white beans, and a blend of spices, it’s creamy and flavorful, making it perfect for any day. Serve warm with your favorite toppings for a satisfying meal!
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1 can (4 oz) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 2 cans (15 oz each) white beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 1 cup corn (fresh, frozen, or canned)
- 1 cup unsweetened almond milk (or regular milk)
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Avocado slices (for serving)
- Shredded cheese (optional, for serving)
Instructions
- Place the chicken breasts in a large pot or Dutch oven. Cover with water and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 15-20 minutes until cooked through. Remove chicken, reserve cooking liquid, and shred or chop the chicken. Set aside.
- In the same pot, heat olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until translucent. Add minced garlic and diced green bell pepper, sauté for an additional 2-3 minutes.
- Stir in diced green chilies, ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 1 minute. Add shredded chicken and drained white beans, then pour in reserved chicken broth. Stir to combine.
- Bring the mixture to a gentle simmer over medium heat. Cook for 10-15 minutes, stirring occasionally.
- Add corn and almond milk, stirring well. Cook for an additional 5 minutes until the chili thickens.
- Squeeze lime juice into the chili and stir. Taste and adjust seasoning if necessary.
- Remove from heat and ladle into bowls. Garnish with chopped cilantro, avocado slices, and shredded cheese if desired. Serve warm with tortilla chips or cornbread.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- To reheat, warm on the stovetop over medium heat, adding a splash of water or broth if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes