Low Fat White Chicken Chili
Warm up with this hearty and flavorful Low Fat White Chicken Chili, a lighter twist on the classic comfort food. Made with tender shredded chicken, creamy great northern beans, and a vibrant blend of spices including cumin, chili powder, and oregano, this chili delivers bold, satisfying flavors without excess fat or calories. A splash of fresh lime juice adds a zesty kick, while garnishes like chopped cilantro and optional low-fat sour cream offer an extra layer of freshness and richness. Ready in under an hour, this healthy chicken chili recipe is perfect for weeknight dinners or cozy gatherings. Packed with protein and low in fat, it’s a crowd-pleaser that’s both nutritious and delicious.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 4 cups Low-sodium chicken broth
- 2 15-ounce cans Canned great northern beans (rinsed and drained)
- 1 4-ounce can Diced green chilies
- 1 medium Yellow onion (diced)
- 3 cloves Garlic cloves (minced)
- 2 teaspoons Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Dried oregano
- 0.5 teaspoons Ground coriander
- 1 tablespoon Fresh lime juice
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 2 tablespoons Low-fat sour cream (optional, for serving)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
Place the chicken breasts in the pot and pour in the chicken broth. Bring to a gentle boil, reduce the heat to low, and simmer for 15 minutes, or until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).
Remove the chicken breasts from the pot and shred them using two forks. Set the shredded chicken aside.
Add the great northern beans, diced green chilies, ground cumin, chili powder, dried oregano, ground coriander, salt, and black pepper to the pot. Stir to combine.
Return the shredded chicken to the pot and simmer for an additional 10 minutes to allow the flavors to meld together.
Stir in the fresh lime juice and adjust the seasoning with additional salt and pepper, if needed.
Serve the chili hot, garnished with chopped fresh cilantro and a dollop of low-fat sour cream, if desired.
Nutrition Facts
Calories |
1727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 396 mg | 132% | |
| Sodium | 2825 mg | 123% | |
| Total Carbohydrate | 146.1 g | 53% | |
| Dietary Fiber | 47.0 g | 168% | |
| Total Sugars | 25.2 g | ||
| Protein | 195.3 g | 391% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 641 mg | 49% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 4018 mg | 85% | |
*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.
