Low Fat Chicken Green Chili
Savor the bold, zesty flavors of this Low Fat Chicken Green Chili, a light and hearty dish perfect for weeknight dinners or meal prep. Loaded with tender bites of lean chicken breast, protein-packed cannellini beans, and the vibrant kick of diced green chilies, this recipe strikes the perfect balance of warmth and spice. Seasoned with aromatic cumin, oregano, and coriander, every bowl is brimming with Southwest-inspired goodness. Ready in under an hour, this low-sodium, guilt-free comfort food is simmered in a flavorful chicken broth and finished with fresh cilantro and a squeeze of lime for an extra burst of freshness. This easy-to-make, low-fat chili is ideal for those seeking a healthy, satisfying meal that doesn't compromise on taste!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 2 4-ounce cans canned diced green chilies
- 4 cups low-sodium chicken broth
- 2 15-ounce cans cannellini beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon ground coriander
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
- 4 pieces lime wedges (optional for serving)
Instructions
Cut the chicken breasts into bite-sized pieces and set aside.
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes or until translucent.
Add the minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
Stir in the diced green chilies, cumin, oregano, coriander, salt, and pepper. Cook for 1 minute to toast the spices and release their aroma.
Pour in the low-sodium chicken broth and bring it to a simmer.
Add the chicken pieces to the pot and simmer gently for 10-12 minutes, or until the chicken is fully cooked and tender.
Stir in the drained and rinsed cannellini beans and cook for another 5 minutes to heat through.
Taste and adjust the seasonings if necessary.
Ladle the chili into bowls, garnish with chopped cilantro, and serve with lime wedges on the side if desired.
Nutrition Facts
Calories |
1878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2726 mg | 119% | |
| Total Carbohydrate | 190.7 g | 69% | |
| Dietary Fiber | 49.1 g | 175% | |
| Total Sugars | 23.1 g | ||
| Protein | 199.9 g | 400% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 614 mg | 47% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 4547 mg | 97% | |
*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.
