White Chicken Chili

Ra White Chicken Chili

Warm up with this hearty recipe that’s perfect for a cool weather day. It’s lower in fat and sodium and higher in fiber than traditional chili, with healthier sources of protein and fat.


2 tablespoons olive oil
1 small white onion, chopped
3 cloves garlic, chopped
2 15-ounce cans navy beans
2 15-ounce cans garbanzo beans
4 cups frozen white corn, thawed
2 4-ounce cans diced green chilies
1 15-ounce can fat-free, low-sodium chicken broth
1½ teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon white pepper
6 boneless, skinless chicken breasts (3 ounces each), cubed
Salsa (optional)
Chopped cilantro (optional)

  1. Sauté onion and garlic in olive oil in skillet until transparent.
  2. Add chicken, and sauté until lightly browned.
  3. Turn chicken mixture into large pot, and add remaining ingredients.
  4. Simmer uncovered 1 to 2 hours, stirring occasionally.
  5. Serve topped with salsa and chopped cilantro, if desired.
Nutrition information

Makes 8 servings. Per ~1.5 cup serving:
Calories: 445
Fat: 7 g
Saturated fat: 1 g
Cholesterol: 37 mg
Carbohydrate: 69 g
Sugar: 3 g
Protein: 31 g
Fiber: 13 g
Sodium: 596 mg
Potassium: 1210 mg

This article comes from the Cleveland Clinic and was legally licensed through the NewsCred publisher network. Please direct all licensing questions to legal@newscred.com.

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