THE BEST HEALTHY WHITE BEAN CHICKEN CHILI
Cozy up with this healthy white bean chicken chili made with tender chicken, white beans, corn, and tomatillo salsa. A hearty, flavorful dinner that’s perfect for meal prep!
Servings: 6 servings
Ingredients
- 1 teaspoon olive oil
- 1 cup diced white or sweet onion
- 4 cloves garlic crushed
- 1 ½ - 2 pounds boneless, skinless chicken breasts cut into small cubes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 16 ounces frozen corn
- 2 15-ounce cans of white beans (Great Northern or cannellini) rinsed and drained
- 12-16 ounces tomatillo salsa use your favorite brand
- 1 4-ounce can of mild green chiles
- 1 quart low-sodium chicken broth
- 1 teaspoon cumin
- 1 teaspoon oregano
- fresh cilantro chopped
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Then, stir in the crushed garlic and cook for another 1-2 minutes.
- Season the cubed chicken with salt and pepper, then add it to the Dutch oven. From there, add the cumin and oregano. Sauté the chicken until lightly browned on the outside, about 5-6 minutes. (It will finish cooking in the broth.)
- Add the corn, rinsed and drained white beans, tomatillo salsa, green chiles, and chicken broth. Stir to combine.
- Bring to a boil, then reduce the heat and simmer uncovered for 20-25 minutes, or until the chicken is fully cooked, when the internal temperature reaches 165°F, and the flavors have melded together.
- Taste and adjust the seasoning if needed. Ladle the chili into bowls and garnish with fresh cilantro.
Video
Notes
- Rotisserie Chicken: You can save time by using shredded rotisserie chicken. Just skip the browning step and add it in with the beans and broth.
- Ground Chicken or Turkey: Swap the cubed chicken for lean ground chicken or ground turkey. Brown it first with the onions before adding the rest of the ingredients.
- Shredded Chicken Option: Add whole boneless, skinless chicken breasts directly to the pot with the broth and seasonings. Simmer until fully cooked through (about 20–25 minutes, depending on thickness). Remove the chicken, shred it with two forks, then stir it back into the chili before serving. This way, the chicken soaks up all the flavor while cooking and stays tender.
- Spice it Up: Add another 4-ounce can of green chiles for more heat.
Nutrition
Calories: 371kcal | Carbohydrates: 45g | Protein: 36.3g | Fat: 5.3g | Saturated Fat: 1.2g | Cholesterol: 68mg | Sodium: 772mg | Fiber: 7.1g | Sugar: 7.2g