photo credit: incredifood
This low calorie White Chicken Chili recipe has been one of my go-to recipes whenever I need a quick and healthy dinner idea that can be ready in a pinch.
To save time, I usually buy a rotisserie chicken at the grocery store, peel the skin off the breasts and then shred the breast meat. It’s a super easy chili to prepare.
Sometimes, I’ll add a few of my favorite crumbled Reduced Fat Organic Tortilla Chips. Loaded with delicious spices and packed with protein, it’s the perfect, spicy chili for a cold Fall or Winter night!
WHITE CHICKEN CHILI RECIPE
Tasty and hearty, this low calorie White Chicken Chili Recipe is not only an easy dish to make, it's full of fiber and protein, making it a great idea for a healthy and satisfying dinner.
Ingredients
- 16 oz cooked skinless chicken breast - (shredded)
- 3 cups cans great northern beans - (drained and rinsed)
- 2 4 oz cans chopped green chiles
- 4 cups fat free chicken broth
- 1 ½ cups onion - (chopped)
- 2 medium jalapeno peppers - (seeded and minced)
- 2 limes - (juiced)
- 1 tsp canola oil
- 4 garlic cloves - (minced)
- 1 ½ tsp ground coriander
- 1 tbsp ground cumin
- 1 tsp chili powder
- ¼ cup cilantro - (finely chopped)
- 3 tbsp reduced fat sour cream
- 1 tsp Kosher salt
- ½ tsp black pepper
Instructions
- In a large pot or Dutch oven, heat oil over medium-high heat.
- Add garlic and onion; cook, stirring occasionally, until softened, about 5 minutes.
- Stir in chiles, jalepenos, cumin, coriander, chili powder and salt & pepper.Cook, stirring occasionally, for 5 minutes.
- Add in beans and broth; bring to a simmer. Cook, stirring occasionally, for 20 minutes.
- Mix in chicken, lime juice and cilantro and cook for 5 minutes more.
- Dollop each serving with 1/2 tbsp sour cream.
Notes
Entire recipe makes 4 servings
Serving size is about 1 1/2 cups
Nutrition
Calories: 290 kcal (15%)Carbohydrates: 31.5 g (11%)Protein: 29 g (58%)Fat: 6.2 g (10%)Cholesterol: 51 mg (17%)Sodium: 715 mg (31%)Potassium: 1033 mg (30%)Fiber: 6.8 g (28%)Sugar: 3.7 g (4%)Calcium: 90 mg (9%)Iron: 4.9 mg (27%)
Tried this recipe?Let me know how it was!
24 Comments
Literally the best chili I have ever made. So much flavor and SO healthy. With the new WW SmartPoints, it is only 1 point. I do not do cheese and I made mine in to 6 servings :)
Hi
Would this recipe be ok to freeze?
Yes, absolutely!
When I told my husband I made his requested white chicken chili from a Weight Watchers recipe, he gave me the side-eye. But, it was so packed with flavor, it was delicious! I had a small dollop of sour cream on mine, and he loaded his up with cheese and sour cream, but we were both happy and full. Great recipe! The flavors come together so well that you don’t miss the extra fat and calories.
Hmmm I entered the nutritional info into the WW PP
calculator and came up with 5.
I entered this on the WW site in the recipe maker, and I came out with 7 points+. Not the 5 you state here.
I don’t know what the difference is, however it would make a difference on the Plan.
Could be the new WW points plus 2012 system …. Several other points seem to have changed…just a thought.
Very tasty! I made this for my family and then my best friend made it for hers….many happy people. I accidentally added some chipotle chili powder which ended up being something I’d definitely add next time.
hiya, This looks delish but I am curious what is in it to give it a creamy appearance that it seems to have in the pic? Seems like it would be more like a clear soup than a chili. Did you blend part of it?
Dee, The photo is just a stock photo of a traditional white chicken chili. Most traditional recipes for it use a heavy cream, which gives it that creamy like appearance. Also, a lot of white chicken chili recipes instruct you to puree half of the beans first, which makes it a lot thicker and creamier too. You certainly can do that with this recipe if you’d like! My recipe also uses a light sour cream instead of the heavy cream, which still keeps it creamy, but is a lot healthier and lower in Points.
I was wondering if you actually meant a whole tablespoon of cumin? That seems like alot. My dish was more brown. It’s didn’t look white like yours. It was still really good…spicy….but I was just wondering if I did something wrong.
Thank you so much.
Shelley, yes, it is 1 whole tablespoon of cumin, but feel free to use less if that feels like too much for you!
Speaking of canned chiles I made your ground turkey meatloaf the other night to see if I could get my husband to eat ground turkey. I thought I had tomato paste and had already got to cooking and realized I didn’t so for the heck of it I threw in a can of Rotel (mild chiles and tomatos). That was the best meatloaf I’ve ever had! Made two pounds of it and put in an 8 inch baking pan and we had it for two dinners and two lunches. Thank you for the amazing recipes, can’t wait to try the chili! BTW, husband couldn’t even tell it was turkey and absolutely loved it especially with all the veggies in it.
Mary, that sounds like an AWESOME idea! Thanks for sharing!
My husband and I started our diet tonight. He made this for dinner (reluctant to try “diet food”) and his exact words were, “I hope all diet food is this great!” We loved this dish, it was a great way to start off a new diet and lifestyle! Thank you for posting all of these!
Wow, this is an amazing low calorie, big flavor chili!
I diced some carrots and celery to add to the onions for some extra color and texture.
Thanks for sharing!
I should have been clearer in my comment – the canned green chilies are not a problem as I’ve used them in moderation before. It’s the 2 fresh jalapeno peppers! Would it change the recipe significantly if I just leave them out, but keep the canned chilies, or is there a milder pepper I can use? Thank you for taking the time to address my concerns :-)
JaneG, sorry for the misunderstanding! But if you aren’t into spicy, you just omit the jalapenos altogether. No need to substitute them with anything else. But if you chose to do so, I would use just standard green peppers instead. :)
I don’t like to change your recipes as they are always so good as written, but is there a pepper I could use that would keep this chili spicy but not hot? For me there is a difference between “spicy” and “hot”, and I don’t want to lose the spicyness of this chili, but would like to eliminate most of the heat. Can you help?
JaneG, you can try using a mild salsa or pico de gallo instead of the can of chiles. There are also some canned chiles that come in a mild version. Another option is just using diced green peppers instead. :)
Yum! Can’t wait to try this one! Thanks :)
I am looking for a dish to bring to a fall pot luck, and I am thinking about trying this great recipe out! You said that you use low fat tortilla chips with it as well, do you have any other ideas on sides that I could pair it with? Maybe with some low fat corn bread? Thanks for the idea!
Sidney, low calorie cornbread is a fantastic idea!! Also, if you don’t mind the extra calories/Points, it goes great served in sourdough bread bowls. You can also sprinkle Fritos over the top, and that is super yummy too :)
I made this for dinner tonight. It was a big hit! Thanks for the recipe and keeping me on TRACK! :)