Light and Easy Chicken Chili
Warm up your weeknight dinners with this Light and Easy Chicken Chili, a healthy and flavor-packed meal that comes together in just 45 minutes. Made with tender shredded chicken, hearty white beans, and a fragrant blend of spices like cumin, chili powder, and paprika, this recipe is a lighter twist on traditional chili without skimping on taste. The addition of green chilies and a squeeze of fresh lime juice brings a bright, zesty kick to every bite, while canned diced tomatoes and low-sodium chicken broth keep it simple and wholesome. Perfect for a cozy family dinner, this one-pot wonder is ideal for busy schedules, offering minimal cleanup and maximum flavor. Garnished with fresh cilantro, it’s a vibrant, satisfying dish that’s guaranteed to be a crowd-pleaser.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts
- 1 medium yellow onion, diced
- 3 pieces garlic cloves, minced
- 14.5 ounces diced tomatoes (canned, with juice)
- 2 cups low-sodium chicken broth
- 15 ounces white beans, drained and rinsed
- 4 ounces green chilies (canned, diced)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 whole lime, cut into wedges
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken breasts with a pinch of salt and pepper, then add them to the pot. Sear for 3-4 minutes per side until lightly browned. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.
Pour in the diced tomatoes (including their juices), chicken broth, white beans, and green chilies. Stir to combine.
Add the ground cumin, chili powder, paprika, salt, and black pepper to the pot. Mix well to ensure the spices are evenly distributed.
Return the chicken breasts to the pot, submerging them in the liquid. Cover the pot and let the chili simmer over low heat for 20 minutes.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot and stir to combine.
Taste the chili and adjust the seasonings as needed. If desired, simmer for an additional 5-10 minutes for thicker consistency.
Serve the chicken chili hot, garnished with fresh cilantro and a squeeze of lime juice. Enjoy!
Nutrition Facts
Calories |
1490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4101 mg | 178% | |
| Total Carbohydrate | 119.0 g | 43% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 26.9 g | ||
| Protein | 175.7 g | 351% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 425 mg | 33% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 3751 mg | 80% | |
*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.
