Low Fat White Chicken Chili

Warm up with a comforting bowl of Low Fat White Chicken Chili, a lighter twist on a classic favorite. Packed with protein-rich shredded chicken breast, hearty great northern beans, and a flavorful blend of spices like cumin, chili powder, and coriander, this healthy chili delivers bold, satisfying flavor without the extra calories. A splash of fresh lime juice brightens every bite, while the mild heat of diced green chilies adds just the right amount of kick. Ready in just 45 minutes and made with simple, wholesome ingredients, this one-pot wonder is perfect for busy weeknights or meal prep. Garnish with fresh cilantro and a dollop of low-fat sour cream for the perfect finishing touch. Whether you're looking for a nutritious dinner or a crowd-pleaser for game day, this Low Fat White Chicken Chili is sure to satisfy!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

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)

Directions

Step 1

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.

Step 2

Add the minced garlic and cook for an additional minute until fragrant.

Step 3

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).

Step 4

Remove the chicken breasts from the pot and shred them using two forks. Set the shredded chicken aside.

Step 5

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.

Step 6

Return the shredded chicken to the pot and simmer for an additional 10 minutes to allow the flavors to meld together.

Step 7

Stir in the fresh lime juice and adjust the seasoning with additional salt and pepper, if needed.

Step 8

Serve the chili hot, garnished with chopped fresh cilantro and a dollop of low-fat sour cream, if desired.

Nutrition Facts

Serving size	(2659.1g)

Amount per serving	% Daily Value*
Calories	1726.7

Total Fat 39.3g	0%
Saturated Fat 8.3g	0%
Polyunsaturated Fat 1.3g
Cholesterol 395.6mg	0%
Sodium 2825.3mg	0%
Total Carbohydrate 146.1g	0%
Dietary Fiber 47.0g	0%
Total Sugars 25.2g
Protein 195.3g	0%

Vitamin D 4.5IU	0%
Calcium 641.3mg	0%
Iron 23.6mg	0%
Potassium 4018.0mg	0%

*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.

Source of Calories

Fat: 20.6%

Protein: 45.4%

Carbs: 34.0%