Low Sodium White Chicken Chili
Warm, hearty, and packed with flavor, this Low Sodium White Chicken Chili is a healthier twist on a comforting classic. Perfect for satisfying your chili cravings without the excess sodium, this recipe features tender shredded chicken, creamy great northern beans, sweet corn, and a medley of aromatic spices, including cumin, smoked paprika, and chili powder. A dash of fresh lime juice adds a zesty finish, while optional toppings like Greek yogurt and cilantro elevate each bite. Ready in just 50 minutes, this easy, one-pot dish is ideal for busy weeknights or casual gatherings. Serve with unsalted tortilla chips for a crunchy complement to this guilt-free meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Boneless, skinless chicken breasts
- 1 medium Yellow onion, diced
- 4 cloves Minced garlic
- 4 cups Low-sodium chicken broth
- 2 15-ounce cans Canned low-sodium great northern beans (drained and rinsed)
- 1 15-ounce can Canned low-sodium sweet corn (drained)
- 1 4-ounce can Diced green chiles
- 2 teaspoons Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Chili powder (unsalted/low sodium)
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Black pepper
- 1 tablespoon Fresh lime juice
- 2 tablespoons Fresh cilantro, finely chopped (optional, for garnish)
- 0.5 cup Plain low-sodium Greek yogurt (optional, for topping)
- 1 cup Unsalted tortilla chips (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chicken breasts and cook for 4-5 minutes per side until lightly browned but not fully cooked through. Remove the chicken and set aside.
In the same pot, add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic and sauté for 30 seconds until fragrant.
Pour in the low-sodium chicken broth and stir to deglaze the pot, scraping any browned bits from the bottom.
Add the drained and rinsed great northern beans, sweet corn, and diced green chiles.
Return the chicken breasts to the pot. Add ground cumin, ground coriander, chili powder, smoked paprika, and black pepper. Stir well to combine.
Bring the chili to a simmer, then reduce the heat to low. Cover and cook for 20-25 minutes or until the chicken is cooked through and tender.
Remove the cooked chicken breasts from the pot and shred them using two forks.
Return the shredded chicken to the pot and stir to combine.
Simmer uncovered for 5 more minutes to allow the flavors to meld.
Stir in the fresh lime juice just before serving for a burst of brightness.
Ladle into bowls and garnish with chopped cilantro (if using), a dollop of plain Greek yogurt, and a handful of unsalted tortilla chips on the side, if desired.
Nutrition Facts
Calories |
2149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.6 g | 85% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 2531 mg | 110% | |
| Total Carbohydrate | 180.5 g | 66% | |
| Dietary Fiber | 49.2 g | 176% | |
| Total Sugars | 23.4 g | ||
| Protein | 210.0 g | 420% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 715 mg | 55% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 3993 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.
