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Skinny White Chicken Chili Recipe - Pura Vida Moms

Skinny White Chicken Chili Recipe

how bowl of chili- chicken, sour cream, lime and great northern beans

This skinny white chicken chili recipe combines shredded chicken, white beans, green chile, spices, onion and garlic to make a hearty and healthier for you soup recipe everyone will love.  Garnish with cheese, lime and cilantro for a Latin flair!

how bowl of chili- chicken, sour cream, lime and great northern beans

bowl of white chicken chili with cheese, lime and cilantro

About This Recipe

I have been making this white chili recipe for years. I grew up eating a red chili that my mom would make in the winter. Delish, but I actually prefer a white chili. (I also prefer a white pizza!)

I came across a recipe similar to this one in The Denver Post when I was first married, and have been modifying it over the years according to my taste. I’ve now perfected it- so it’s time to share!

Recipe

Skinny White Chicken Chili Recipe

Yield: 6 bowls of chili

Ingredients:

1 TB oil (I use olive oil)

1 cup finely chopped onion 

1 sweet red pepper, cored and chopped

1 pound shredded chicken breasts

1 tablespoon garlic

1 1/2 tablespoons chili powder

1 tablespoon white flour

1 teaspoon ground cumin 

1 teaspoon dried oregano

2 cups sodium chicken stock (I make my own stock in the instant pot and it is divine)

2 cans (15.5 ounces) white beans, drained and rinsed

4.5 ounce can chopped green chilies (I use mild)

1/2 cup reduced-fat sour cream

To serve:

Chopped fresh cilantro

grated low-fat cheese (we like Mozzarella, Monterey Jack or cheddar) 

Lime wedges

I usually serve this with tortilla chips and guacamole. Delish!

white beans, chicken, lime and cheese

Directions:

In a large stockpot, heat your oil on medium-high heat. Reduce the heat to medium-low and add the onion and red pepper. Cook for about 5 minutes- until the onion is softened.

Add the chicken, garlic, chili powder, flour, cumin and oregano. Cook, stirring, for about 2 minutes.

Add the broth in a stream, whisking. Bring the chili to a boil and simmer for about 10 minutes. 

Open the beans and drain the cans. Use a fork to mash about 1 cup of the beans. Add both the whole and mashed beans to the pot. Add the green chile as well.

Stir in the sour cream and heat thoroughly- about 20 minutes. Season with salt and pepper, or add more chile powder to adjust the amount of spice.

Serve with lime wedges, Monterey cheese, and freshly chopped cilantro. 

Similar Recipes from Pura Vida Moms:

Easy Turkey Chili Recipe

Sweet Italian Sausage and White Bean Soup Recipe

Garbanzo Bean Soup Recipe- Costa Rica

Substitutions

You can substitute ground chicken for the shredded chicken, I use about one pound. Just cook chicken thoroughly before adding the spices in step 2.

You can use either minced or powdered garlic. Even fresh-pressed- it really doesn’t matter.

You can substitute a tablespoon of corn starch for the flour if you want, or you can even omit but the chili is a bit runnier.

I use cannellini beans but you can also use pinto beans or great northern beans. You can use dry beans but you do need to cook them first. I use this Costa Rican Style Slow Cooker Black Beans Recipe method to cook beans.

tortilla chips with shredded chicken chili

Variations

Some people use 1/2 cup of white wine and only 1 1/2 cups of the chicken broth for this recipe. I generally don’t, but you can and it gives the overall flavor just a little bite, depending on which wine you use.

For a dairy-free soup, just omit the sour cream. You could even substitute coconut milk. 

Serving Suggestions

Serve this with lime wedges, Monterey jack cheese, and freshly chopped cilantro. This would be great with crushed tortilla chips on the top or bottom too!

We love to serve this with fresh warm corn tortillas. My mom used to serve it with flour tortillas with butter on them, wrapped up and microwaved for about 20 seconds and then cut into rolls.

I also love to serve these leftovers with tortilla chips and make it into a thick dip as an appetizer.

These would be great with veggies quesadillas or cheese quesadillas too!

This is the perfect recipe for a Super Bowl party, game day watch party, or any time you are getting a crowd together. It’s so great to make ahead.

chip dipped into white chicken chili

FAQ

Can white chicken chili be frozen? Absolutely. I love to make a double batch and freeze for up to one year. To reheat, just put in a large stockpot on low, stirring occasionally.

Is this recipe healthy? Within the context of a balanced diet, this is a pretty healthy recipe. I can eat it on my weight loss program, Profile by Sanford. It’s fairly low calorie and provides a healthy portion of protein and carbohydrates. 

Can I make this in a slow cooker or an Instant Pot? Definitely. Just add the ingredients and slow cook on high for 3-5 hours. In the Instant Pot, you can pressure cook for 6 minutes and then allow the steam to release on it’s own.

Printable Recipe

Yield: 6 bowls

Skinny White Chicken Chili Recipe

This skinny white chicken chili recipe combines shredded chicken, white beans, green chile, spices, onion and garlic to make a hearty and healthier for you soup recipe everyone will love.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 1 TB oil (I use olive oil)
  • 1 cup finely chopped onion 
  • 1 sweet red pepper, cored and chopped
  • 1 pound shredded chicken breasts
  • 1 tablespoon garlic
  • 1 1/2 tablespoons chili powder
  • 1 tablespoon white flour
  • 1 teaspoon ground cumin 
  • 1 teaspoon dried oregano
  • 2 cups sodium chicken stock (I make my own stock in the instant pot and it is divine)
  • 2 cans (15.5 ounces) white beans, drained and rinsed
  • 4.5 ounce can chopped green chilies (I use mild)
  • 1/2 cup reduced-fat sour cream
  • To serve:
  • Chopped fresh cilantro
  • grated low-fat cheese (we like Mozzarella, Monterey Jack or cheddar) 
  • Lime wedges

Instructions

  1. In a large stockpot, heat your oil on medium-high heat. Reduce the heat to medium-low and add the onion and red pepper. Cook for about 5 minutes- until the onion is softened.
  2. Add the chicken, garlic, chili powder, flour, cumin and oregano. Cook, stirring, for about 2 minutes.
  3. Add the broth in a stream, whisking. Bring the chili to a boil and simmer for about 10 minutes. 
  4. Open the beans and drain the cans. Use a fork to mash about 1 cup of the beans. Add both the whole and mashed beans to the pot. Add the green chile as well.
  5. Stir in the sour cream and heat thoroughly- about 20 minutes. Season with salt and pepper, or add more chile powder to adjust the amount of spice.
  6. Serve with lime wedges, Monterey cheese, and freshly chopped cilantro. 

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 346Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 67mgSodium: 578mgCarbohydrates: 33gFiber: 6gSugar: 12gProtein: 29g
Please check this nutrition information with your preferred nutrition calculator.

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