Healthy White Chicken Chili

mains recipes Feb 02, 2022

Since winter weather is really rearing its ugly head this week, what better time to hit y’all with this cozy recipe? I’ve been making my Healthy White Chicken Chili on repeat the past few weeks, and I’m nowhere near sick of it yet.

And while my The Best Homemade Chili recipe is a more “traditional” version (and a favorite of ours as well), this lighter version might give it a run for its money. It’s packed full of flavor and protein to keep you full, satisfied and excited for leftovers the next day.

It’s no surprise that I sneaked in some spice, and the combination of pasilla and jalapeño peppers is perfection. Feel free to take up or down the heat as you see fit, but note that cooking the peppers does dial down the heat. I promise it’s not overpowering, and even those of the faint of heart will enjoy this recipe!

The real star of this chili is chicken, of course, and the kind you use does matter! I tested this with both chicken breasts and thighs, and I can tell you that the thighs are the way to go.

Not only are chicken thighs usually a less expensive cut, but they’re also high in healthy monounsaturated fats (similar to avocados!), making them a healthy addition to your diet.

But nutrition aside, they also cook quickly and stay much more tender, while I found that breasts could end up a bit chewy in this dish. Trust me, thighs really take this chili to the next level!

For extra heartiness, beans are always a must. I love cannellini in this, but you could easily swap for navy, garbanzo, kidney, etc. White beans in general are a great source of protein, fiber and essential nutrients and a pantry staple I always try to have on hand.

Beans (garbanzo aka chickpeas) are also what make this chili creamy (and the signature “white” color we’re looking for). The key is to add your chickpeas to a blender with a bit of water to create a creamy liquid that you’ll pour into the chili to thicken it and create a creamy, rich broth.

Once you cook all of your ingredients together, I recommend serving it up with all of the toppings you love. Additional cilantro, avocado and crushed tortilla chips really took this to the next level! But sour cream, cheese, etc. would also be a crowd-pleaser.

Save this recipe to add to your meal prep list for the coming week, and give me a shout if you give it a try. I promise this is one the whole family will love!

YIELDS4 Servings

Ingredients

2 tbsp olive oil
1 yellow onion, diced
1 pasilla pepper, diced
1-2 jalapeños, diced (based on preferred level of spice)
1 ½ lbs boneless, skinless chicken thighs
½ cup fresh cilantro, chopped
6 cups chicken broth
1 cup frozen corn
1 can cannellini beans, drained and rinsed
1 can chickpeas
juice of 2 limes
1 tbsp cumin
2 tsp chili powder
1 tsp corriander
salt & pepper to taste

Directions

1. Add olive oil to a large pot or dutch oven over medium heat. Add onion, pasilla peppers and jalapeños and cook for a few minutes, until veggies begin to soften.

2. Add dry spices, and cook for an additional couple of minutes.

3. Add in chicken broth, raw chicken thighs and beans. Simmer for 25-30 minutes, then remove chicken, and shred with 2 forks.

4. Add the chicken back in, along with lime juice, corn and cilantro.

5. Meanwhile, add chickpeas (with the liquid) and 1/2 cup of water to a high speed blender or food processor. Blend until smooth, then add mixture into the pot. Mix to combine.

6. Simmer on low for 10 minutes. Adjust seasonings to taste, and add more salt if needed.

7. Serve with tortilla strips, avocado, cilantro and a squeeze of lime, if desired.

Enjoy!