Healthy White Chicken Chili -

Healthy White Chicken Chili

Anna Smith

Healthy white chicken chili that's nice and creamy, yet there's no cream! Made with green chile, chicken, corn and blended chickpeas to make it thick and creamy. This easy white chicken chili recipe can even be made in the slow cooker and is bound to become a new family favorite. Serve with avocado, tortilla chips and cilantro.

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Prep Time 10

Cook Time 30

Total Time 40

Course Dinner

Cuisine American

Servings 4

Calories 495 kcal

Ingredients

½ tablespoon olive oil
1 medium white onion chopped
1 can mild green chiles or sub 2 seeded and diced jalapenos
1 tablespoon ground cumin
2 teaspoons chili powder
¼ teaspoon coriander
¼ teaspoon dried oregano
4 cups low sodium chicken broth
2 15 ounce cans chickpeas, rinsed and drained
¾ teaspoon salt plus more to taste
Freshly ground black pepper
1 ½ pounds boneless skinless chicken thighs or chicken breast
½ cup frozen corn
1 medium lime juiced
⅓ cup fresh chopped cilantro
For garnish:
Tortilla strips or chips
Extra cilantro
Avocado slices
Extra lime wedge

Instructions

Add olive oil to a large dutch oven or large pot and place over medium high heat. Add onion and green chiles and cook until softened, about 3-4 minutes.
Next stir in cumin, chili powder, coriander and dried oregano; allow the spices to cook for 30 seconds, then add in chicken broth, 1 can of drained chickpeas (about 1 1/2 cups chickpeas), uncooked chicken breast and salt and pepper. Simmer on medium low heat for 20-30 minutes.
After 20 minutes, remove the chicken with a slotted spoon and shred with two forks. Next add in fresh lime juice and cilantro.
Finally, add the remaining can of rinsed and drained chickpeas (1 1/2 cups chickpeas) and ½ cup water (or broth) to a blender. Blend until somewhat smooth, adding a little more water if necessary.
Pour blended chickpeas into soup pot and then stir in the corn. Allow soup to cook and simmer for 5-10 more minutes. Serve with tortilla chips, an extra lime wedge and avocado if you’d like. Serves 4. Enjoy!

Notes

Make this in your slow cooker: add all ingredients except the lime juice and cilantro to your slow cooker. I also recommend reducing the chicken broth in the recipe by 1 cup as your slow cooker will create condensation and additional liquid as the soup cooks. Cook on high for 3-4 hours or low for 6-7 hours. Remove chicken and shred, then add back to the slow cooker and stir in lime juice and cilantro. Season to taste. That's it!
See the full post for storing & freezing instructions!