This Skinny White Chicken Chili is super healthy, full of protein, packed with flavor, really easy to make, and a great meal your family will love.
When I made this chili, I was just kind of winging it. I knew I wanted to make a white chili with chicken and green chile. I sure do love me some New Mexican Hatch green chile, or couldn’t you tell from the fact that I’ve recently made green chile cheddar meatballs, deviled eggs, enchilada casserole, aioli, bacon burgers, and homemade enchilada sauce. Roasted green chile actually makes everything better. When I made this chili, I knew I wanted to make something with a ton of flavor, that was good for me, and something that had enough protein to give me a nice solid meal. I wanted to use two cans of beans but only had one, but in the end I’m glad it worked out that way because I’m not a huge fan of chili that has more beans than anything else. The corn gave the heat a nice sweetness. And the chicken shredded up so perfectly tender. I ended up putting twice the avocado in my bowl after I took the photo because I wanted every bite to have a piece. This really turned out quite delicious and I’ve mentally added it to my go-to regular dinner recipe supply.
- 1-2 tablespoons olive oil
- 1 pound chicken breasts or chicken tenders (I used tenders)
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 teaspoon cumin
- 6 cups chicken broth, divided
- 4 whole roasted green chiles, seeds and stems removed, diced (you can substitute with two 4-ounce cans green chile)
- 1 (15 ounce) can great Northern beans, drained and rinced
- 1 cup corn (I used Trader Joe's roasted frozen corn)
- 1/2 - 1 teaspoon salt
- In a heavy bottom pot or dutch oven over medium high heat, add olive oil. Add onion and chicken breast meat and allow to brown, flipping the chicken just once. You don't need to cook the chicken through, but you want to get a little bit of a sear on it, about 5 minutes per side. Add minced garlic, give everything a stir, and allow to cook for 2-3 more minutes.
- Add 4 cups of the chicken broth (reserving the remaining two cups for later) along with the cumin and green chiles. Allow mixture to come to a boil, and then reduce heat to low. Continue to cook on low uncovered until the liquid reduces by half, about 60-90 minutes. Using two forks, shred the chicken.
- Add beans to the pot and stir. To get a thicker chili, smash about half of the beans with your spoon as you stir. Mixture should be a little thick once the beans suck up the remaining liquid. At this point, add the corn and the remaining chicken broth. Stir, add salt to taste, and heat through.
- Serve with avocado and a squeeze of lime.