Low Sodium White Chicken Chili

Savor the comforting warmth of this Low Sodium White Chicken Chili, a heart-healthy twist on a classic favorite. Packed with tender shredded chicken, creamy great northern beans, sweet corn, and mild green chiles, this chili delivers bold, satisfying flavors without the excess salt. A fragrant blend of cumin, coriander, smoked paprika, and chili powder infuses the broth with just the right amount of spice, while a splash of fresh lime juice brightens the dish. Perfect for a cozy weeknight dinner or a crowd-pleasing meal, this low-sodium recipe is easy to prepare in just 50 minutes and can be customized with toppings like chopped cilantro, low-sodium Greek yogurt, and crunchy unsalted tortilla chips. Healthy, hearty, and utterly delicious, this White Chicken Chili is sure to become a household favorite!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

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)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

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.

Step 3

In the same pot, add the diced onion and sauté for 3-4 minutes until softened.

Step 4

Add the minced garlic and sauté for 30 seconds until fragrant.

Step 5

Pour in the low-sodium chicken broth and stir to deglaze the pot, scraping any browned bits from the bottom.

Step 6

Add the drained and rinsed great northern beans, sweet corn, and diced green chiles.

Step 7

Return the chicken breasts to the pot. Add ground cumin, ground coriander, chili powder, smoked paprika, and black pepper. Stir well to combine.

Step 8

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.

Step 9

Remove the cooked chicken breasts from the pot and shred them using two forks.

Step 10

Return the shredded chicken to the pot and stir to combine.

Step 11

Simmer uncovered for 5 more minutes to allow the flavors to meld.

Step 12

Stir in the fresh lime juice just before serving for a burst of brightness.

Step 13

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

Serving size	(2731.5g)

Amount per serving	% Daily Value*
Calories	2149.1

Total Fat 66.6g	0%
Saturated Fat 11.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 389.6mg	0%
Sodium 2531.2mg	0%
Total Carbohydrate 180.5g	0%
Dietary Fiber 49.2g	0%
Total Sugars 23.4g
Protein 210.0g	0%

Vitamin D 4.5IU	0%
Calcium 715.3mg	0%
Iron 24.9mg	0%
Potassium 3993.4mg	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: 27.7%

Protein: 38.9%

Carbs: 33.4%