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.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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)

Directions

Step 1

Dice the chicken breasts into bite-sized pieces and season with a pinch of salt and pepper.

Step 2

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.

Step 3

Finely chop the yellow onion, garlic cloves, and jalapeño pepper (remove seeds for less heat). Peel and dice the tomatillos.

Step 4

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.

Step 5

Add the diced tomatillos and cook for 5 minutes, stirring occasionally, until they begin to break down and release their juices.

Step 6

Return the cooked chicken to the pot. Add the drained white beans, chicken broth, cumin, coriander, salt, and black pepper. Stir to combine.

Step 7

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.

Step 8

Stir in the chopped cilantro and lime juice just before serving for a fresh, vibrant flavor.

Step 9

Serve hot, garnished with diced avocado and a dollop of sour cream if desired.

Nutrition Facts

Serving size	(2515.6g)

Amount per serving	% Daily Value*
Calories	1928.1

Total Fat 87.9g	0%
Saturated Fat 19.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 415.6mg	0%
Sodium 5241.6mg	0%
Total Carbohydrate 107.9g	0%
Dietary Fiber 36.9g	0%
Total Sugars 18.4g
Protein 180.0g	0%

Vitamin D 4.5IU	0%
Calcium 497.9mg	0%
Iron 20.1mg	0%
Potassium 5142.1mg	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: 40.7%

Protein: 37.1%

Carbs: 22.2%