White Chicken Chili
A hearty white chicken chili with lean protein, fiber-rich beans, and warming spices in one pot.
- Serves 3
- ~540 kcal
- 48g protein
48g
protein
55g
Carbs
16g
fat
13g
fiber
Ingredients
- 1 Tbsp extra-virgin olive oil
- 1 yellow onion, diced
- 1 poblano pepper, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp dried oregano
- 4 cups low-sodium chicken broth
- 2 (15 oz) cans cannellini beans, drained and rinsed, divided
- 3 cups shredded cooked chicken breast
- 1 cup frozen corn
- Juice of 1 lime
- Sea salt and freshly ground black pepper, to taste
- Top with ⅓ avocado and 1 tbsp plain Greek yogurt or Skyr
- Additional toppings: fresh cilantro, sliced jalapeño, toasted pepitas, lime wedges
Instructions
Heat the olive oil in a Dutch oven or soup pot over medium heat.
Add the onion and poblano and cook for 5–6 minutes, until softened.
Add the garlic, cumin, chili powder, smoked paprika, and oregano and cook for another minute.
In a blender, combine 1 cup of the cannellini beans with 1 cup of the chicken broth and blend until smooth.
Add the bean purée, remaining broth, and remaining whole beans to the pot.
Bring to a gentle simmer.
Add the chicken and corn and simmer for 15–20 minutes.
Stir in the lime juice and season with salt and pepper to taste, then top with avocado and yogurt.
Serve with additional toppings as desired.
Eat well, on purpose
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