Craving a hearty, delicious meal that won't derail your healthy eating goals? Look no further than this mouthwatering Lighter White Chicken Chili! Packed with protein, bursting with flavor, and incredibly easy to prepare, this recipe is about to become your new weeknight dinner superhero. Imagine a bowl of warm, comforting chili that's both nutritious and incredibly satisfying – without the heavy calories you might expect from traditional chili recipes.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 cup chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1/2 cup corn (optional)
- Fresh cilantro for garnish
Instructions
- Begin by gathering all your ingredients: boneless, skinless chicken breasts, white beans, diced tomatoes, chicken broth, onion, garlic, ground cumin, chili powder, salt, pepper, corn (if using), and fresh cilantro for garnish.
- In a large pot or Dutch oven, heat a small amount of oil over medium heat. Once hot, add the chopped onion and sauté for about 3-4 minutes, or until the onion becomes translucent.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Next, add the boneless, skinless chicken breasts to the pot. Cook for about 5-6 minutes, turning occasionally, until the chicken is lightly browned on all sides.
- Sprinkle in the ground cumin and chili powder, stirring to coat the chicken and onions evenly with the spices.
- Pour in the can of diced tomatoes (with their juices), the drained and rinsed white beans, and the chicken broth. Stir well to combine all the ingredients.
- Season the chili with salt and pepper to taste. If you are using corn, add it to the pot at this stage.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the chicken is cooked through and tender.
- Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot and stir to combine.
- Let the chili simmer for an additional 5 minutes to allow the flavors to meld together. Adjust seasoning with more salt and pepper if needed.
- To serve, ladle the lighter white chicken chili into bowls and garnish with fresh cilantro. Enjoy your delicious and healthy meal!
Tips
- Chicken Selection: For the most tender results, use fresh chicken breasts and avoid frozen meat if possible.
- Spice Intensity: Adjust the cumin and chili powder to your personal heat preference. Start with less, and you can always add more.
- Shredding Hack: For perfectly shredded chicken, use two forks and pull the meat apart while it's still warm.
- Flavor Boosting: Let the chili simmer a bit longer if you have time – this allows the spices to develop a deeper, more complex flavor profile.
- Garnish Generously: Fresh cilantro isn't just a garnish – it adds a bright, fresh note that elevates the entire dish.
- Make-Ahead Friendly: This chili tastes even better the next day, so don't hesitate to make it in advance for meal prep.
- Customization: Feel free to add extra vegetables like bell peppers or swap white beans for another variety to keep things interesting.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 25g
Fat: 5g
Saturated Fat: g
Cholesterol: 55mg
