If you are looking for a twist on the traditional chili that is tasty, easy and perfect for the family then you have to make this White Chicken Chili!
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White Chicken Chili is a low-calorie option to traditional chili. Don’t let the “low cal” title fool you, this chili is FULL of flavor and goodies.
Jeremy and I are back to eating healthier again. I know, I know, every few months I’m on here letting you know we have finally done it, we are finally living a “healthier” lifestyle.
Well, it’s true. Losing weight and staying healthy is hard… especially for me when I know that more fat is more flavor and I just LOVE to make my man happy.
But, like a lot of people, we just fall off little by little and before we know it we are right back at our original heavy weight. So, once again I’m here cooking up better-for-you recipes.
Let’s start with this White Chicken Chili Recipe! This has been a favorite for a long time, we have been making it more and more over the past few months.
But this chili is one recipe that I do like to make all year round. I don’t like to label food as seasonal or anything because I enjoy all flavors all the time.
Some of my other favorite chicken recipes like this include Mexican Chicken Soup, Chipotle Crack Chicken Soup and Rotisserie Chicken Noodle Soup.
WHY THIS RECIPE WORKS:
- With easy to source ingredients this recipe comes together quickly.
- You can easily double this batch to make more for guests or meal prepping.
- You can use chicken breasts or rotisserie chicken for this recipe.
This White Chicken Chili Recipe I have already made multiple times. I’ve been eating it for lunch, it is a perfect mid-day meal on a cool crisp day or anytime the craving calls..
Chili to me is warm and fuzzy and I just love wrapping my paws around a steaming cup! I top it off with a little sour cream, cilantro, and a dusting of chipotle powder for an extra kick!
HOW TO MAKE WHITE CHICKEN CHILI:
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In a large pot, add the chicken, stock, water, bouillon, spices, bay leaf, and salt. Bring to a boil. Cover and reduce to a simmer. Simmer for one hour.
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Take chicken out of the liquid and let cool to the touch. Once cool, dice or shred it and add it back to the pot.
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Add the corn to the pot along with one of the cans of beans. Take the other can of beans and mash them. Place mashed beans into the pot. Simmer an additional 20 minutes uncovered.
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Mix together the cornstarch and the water in a small bowl. While whisking continuously, slowly pour in the cornstarch slurry. Simmer an additional three minutes until thickened. Serve with desired garnishes.
WHAT IS THE CALORIE COUNT CHICKEN CHILI?
This recipe can easily have 4-6 servings. Six if you are serving it more as an appetizer, four for a meal complete meal on it’s own.The whole pot of White Chicken Chili is roughly 1100 calories.
For four servings that is 275 calories or for 6 servings, 183 calories.These amounts are an estimate since I am not a nutritionist and I do not know the exact ingredients you might use. Also, this is before any garnishes.
ALTERNATIVE AND ADD-INS:
Since this is a “chili” I didn’t go nuts adding additional veggies. But, if you would like to make this more of a chicken chili soup you can add as many veggies as you want.
I recommend adding:
- A traditional mirepoix of diced celery, carrot, and onion.
- Potatoes, use a tender skin potato and you don’t have to peel them!
- Double up on the corn!
- A can of diced tomatoes with chiles will add wonders to this as well, with a nice kick!
- Zucchini or squash would go amazingly.
DO I HAVE TO USE CHICKEN BREASTS?
No, you can use any leftover chicken you already have on hand cooked breasts, chicken thighs, etc. Or, you can also purchase a rotisserie chicken and shred or dice two breasts or about 3 cups of meat!
Tools used to make White Chicken Chili:
- Chef’s knife, every kitchen needs one!
- Cutting board, I love these non-slip ones.
- Large pot, to cook soups, stews, and CHILI!
- Griddle pan, I use this to char my corn but it’s great for making paninis or for indoor grilling.
HOW TO STORE:
This recipe needs to be stored in the refrigerator, place in an airtight container and it should last 3-4 days. Reheat in the microwave or on the stovetop.
This also freezes very well, if you want to portion control then I recommend separating out into smaller freezable size containers and place in the freezer.
They should keep in the freezer for up to 3 months, to reheat you can either defrost in the microwave or let defrost in the refrigerator, then heat in microwave or on stovetop.
TIPS AND TRICKS:
- You can use any kind of chicken you have on hand, this is great for leftover chicken breasts or even a rotisserie chicken.
- If you can’t find fresh corn you can use canned.
- You can add any additional toppings to the chili that you like, just note they will add additional calories that are not calculated below.
- This recipe can be frozen, see my tips above on how to do that.
- There are other things you can add to this chili, see above for some of my ideas!
- Double this recipe for larger crowds or for meal prepping.
If you are looking for a delicious, easy and lower calorie recipe then you need to make a batch of this White Chicken Chili!
If you like this recipe you might also like:
If you’ve tried this WHITE CHICKEN CHILI let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Low Cal White Chicken Chili
Ingredients
- 2 chicken breasts boneless, skinless
- 32 ounces chicken stock
- 2 cups water
- 1 chicken tomato bouillon cube
- 2 teaspoons ground cumin
- 1 teaspoons paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon chipotle powder
- 1 bay leaf
- 1/2 tsp kosher salt
- 1 ear of corn fresh or charred, cut off the cob
- 2 cans great northern beans, or any white beans drained and rinsed
Cornstarch Slurry
- 2 tablespoons water
- 2 tablespoons cornstarch
Instructions
- In a large pot, add the chicken, stock, water, bouillon, spices, bay leaf, and salt. Bring to a boil. Cover and reduce to a simmer. Simmer for one hour.
- Take chicken out of the liquid and let cool to the touch. Once cool, dice or shred it and add it back to the pot.
- Add the corn to the pot along with one of the cans of beans. Take the other can of beans and mash them. Place mashed beans into the pot. Simmer an additional 20 minutes uncovered.
- Mix together the cornstarch and the water in a small bowl. While whisking continuously, slowly pour in the cornstarch slurry. Simmer an additional three minutes until thickened. Serve with desired garnishes.
Video
Notes
- You can use any kind of chicken you have on hand, this is great for leftover chicken breasts or even a rotisserie chicken.
- If you can't find fresh corn you can use canned.
- You can add any additional toppings to the chili that you like, just note they will add additional calories that are not calculated below.
- This recipe can be frozen, see my tips above on how to do that.
- There are other things you can add to this chili, see above for some of my ideas!
- Double this recipe for larger crowds or for meal prepping.
Nutrition
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So happy I don’t sweat to death eating meals like this! I’ve been looking forward to cooler weather, and this chili is going on my meal planning sched!
I love chicken chili and am totally saving this for the new year!
I’ve never heard of “chicken tomato bouillon” cube. Did you just mean chicken bouillon cube. Recipe sounds good, but wanted to know what this was before I rated it. I’ve made a copy, but will await your answer, before I make the recipe.
Thanks, Jan
There is chicken bouillon then there is tomato chicken bouillon. I normally find it in the Hispanic section in the grocery store, however, if you cannot find it regular chicken bouillon works too!
These recipes look so yummy. Can’t wait to try it. Love all the tips and recommendations listed above it. I copied them also. Thanks so much!!