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Recipe Box: Healthy White Chicken Chili

Alicia Colombo

Get a healthy start to the new year with this lighter version of a traditional comfort food. This quick recipe can be made in just 30 minutes.

½ tbsp. olive oil
1 medium white onion, chopped
1 can mild green chiles (or 2 jalapenos, seeded and diced)
1 tbsp. ground cumin
2 tsp. chili powder
¼ tsp. coriander
¼ tsp. dried oregano
4 cups low-sodium chicken broth
2 (15 ozs.) cans chickpeas, rinsed and drained
¾ tsp. salt, plus more to taste
Freshly ground black pepper
1½ lbs. boneless, skinless chicken thighs or breasts
½ cup frozen corn
1 medium lime, juiced
1/3 cup fresh cilantro, chopped

Add olive oil to a pot and place over medium high heat. Add onion and green chiles, then cook until softened, about 3-4 minutes.

Stir in cumin, chili powder, coriander and dried oregano. Allow the spices to cook for 30 seconds, then add chicken broth, 1 can of drained chickpeas (about 1½ cups), uncooked chicken breast, salt and pepper. Simmer on medium-low heat for 20-30 minutes.

Remove the chicken with a slotted spoon, then shred with two forks. Next, add lime juice and cilantro to the pot.

Place the remaining can of rinsed and drained chickpeas (1½ cups) and ½ cup water (or broth) in a blender. Blend until somewhat smooth, adding a little more water if necessary.

Pour blended chickpeas into pot, then stir in the corn. Allow soup to cook and simmer for 5-10 more minutes. Serve with tortilla chips, lime wedges and avocado slices, if you like.


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