Heart-Healthy White Chicken Chili
Warm, wholesome, and packed with nourishment, Heart-Healthy White Chicken Chili is the ultimate comfort food for those seeking a delicious yet nutritious meal. This flavorful chili swaps out heavy creams and high-sodium ingredients for light and healthy alternatives like lean chicken breast, low-sodium chicken broth, and white beans, ensuring a meal that's both heart-friendly and satisfying. With smoky cumin, aromatic garlic, and a touch of heat from green chilies, every spoonful delivers a balanced and vibrant taste. A quick mash of beans provides an irresistibly creamy texture without added fats, while a drizzle of fresh lime juice brightens the dish beautifully. Ready in under an hour, this chili is perfect for weeknight dinners or meal prep, and can be personalized with optional garnishes like avocado and cilantro for a colorful finish. Whether you're prioritizing heart health or simply craving a cozy bowl of chili, this recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 1 tablespoon Extra virgin olive oil
- 1 medium Yellow onion, finely diced
- 3 cloves Garlic, minced
- 1 pound Skinless, boneless chicken breasts
- 4 cups Low-sodium chicken broth
- 2 cups Canned low-sodium white beans, drained and rinsed
- 1 cup Canned green chilies, diced
- 2 teaspoons Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Chili powder
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh lime juice
- 0.25 cup Fresh cilantro, chopped (optional, for garnish)
- 1 medium Avocado, sliced (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
Place the chicken breasts into the pot and pour in the chicken broth.
Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pot and cook for 15-20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
Remove the chicken breasts from the pot and shred them using two forks. Set the shredded chicken aside.
Add the white beans, diced green chilies, ground cumin, dried oregano, chili powder, and black pepper to the pot. Stir to combine.
Using a potato masher or the back of a spoon, lightly mash a portion of the beans in the pot to create a creamy texture.
Return the shredded chicken to the pot and stir. Allow the chili to simmer for an additional 10 minutes so the flavors can meld together.
Remove the chili from heat and stir in the fresh lime juice.
Serve the chili warm in bowls and garnish with chopped cilantro and sliced avocado, if desired.
Nutrition Facts
Calories |
1858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.9 g | 86% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2219 mg | 96% | |
| Total Carbohydrate | 137.0 g | 50% | |
| Dietary Fiber | 46.5 g | 166% | |
| Total Sugars | 24.6 g | ||
| Protein | 186.1 g | 372% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 502 mg | 39% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 4386 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
