South Beach Diet Tomatillo White Chili
Packed with bold Southwestern flavors, this South Beach Diet Tomatillo White Chili is a light and zesty twist on traditional chili, making it both satisfying and diet-friendly. Tender chunks of chicken are simmered with tangy tomatillos, creamy white beans, and a vibrant blend of cumin, coriander, and fresh lime juice, creating a perfectly balanced bowl of comfort. The addition of jalapeño adds just the right amount of heat, while a garnish of creamy avocado and sour cream elevates this chili to the next level. Ready in just an hour and brimming with nutrient-rich, wholesome ingredients, this low-carb recipe is perfect for weeknight dinners or meal prep. Serve it piping hot with a sprinkle of fresh cilantro for a hearty, healthy meal that doesn’t skimp on flavor.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 cloves garlic cloves
- 1 medium jalapeño pepper
- 8 medium tomatillos
- 1 cup canned white beans (e.g., cannellini or navy beans), drained and rinsed
- 4 cups chicken broth
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cup fresh cilantro, chopped
- 1 medium lime, juiced
- 1 medium avocado, diced (optional for garnish)
- 0.25 cup sour cream (optional for garnish)
Instructions
Dice the chicken breasts into bite-sized pieces and season with a pinch of salt and pepper.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken and cook until it is lightly browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
Finely chop the yellow onion, garlic cloves, and jalapeño pepper (remove seeds for less heat). Peel and dice the tomatillos.
In the same pot, add the chopped onion and cook until softened, about 3-4 minutes. Stir in the garlic and jalapeño and cook for an additional minute until fragrant.
Add the diced tomatillos and cook for 5 minutes, stirring occasionally, until they begin to break down and release their juices.
Return the cooked chicken to the pot. Add the drained white beans, chicken broth, cumin, coriander, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until the flavors meld and the chili thickens slightly.
Stir in the chopped cilantro and lime juice just before serving for a fresh, vibrant flavor.
Serve hot, garnished with diced avocado and a dollop of sour cream if desired.
Nutrition Facts
Calories |
1928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.9 g | 113% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 5242 mg | 228% | |
| Total Carbohydrate | 107.9 g | 39% | |
| Dietary Fiber | 36.9 g | 132% | |
| Total Sugars | 18.4 g | ||
| Protein | 180.0 g | 360% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 498 mg | 38% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 5142 mg | 109% | |
*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.
