White Chicken Chili

This comforting chili is packed with lean protein from chicken and fiber-rich white beans, making it incredibly filling and excellent for muscle recovery.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 2 tablespoons olive oil · 231 kcal in the whole recipe
• 1 medium onion, finely chopped · 40 kcal in the whole recipe
• 1 can (4 ounces) green chilies, drained · 22 kcal in the whole recipe
• 2 cans (15.5 ounces each) low-sodium Great Northern Beans, undrained · 1186 kcal in the whole recipe
• 1 can (14.5 ounces) low-sodium chicken broth · 23 kcal in the whole recipe
• 2 teaspoons garlic powder · 18 kcal in the whole recipe
• 1/2 teaspoon black pepper
• 2 teaspoons ground cumin · 12 kcal in the whole recipe
• 1 1/2 cups cooked chicken breast, cubed · 222 kcal in the whole recipe
• 1/2 cup mozzarella cheese, shredded · 152 kcal in the whole recipe
• Fresh parsley for garnish (optional) · 1 kcal in the whole recipe

Method

1. Heat the olive oil in a large saucepan over medium heat, then add the chopped onion and cook for about 5 minutes until tender and translucent.

   

2. Stir in the green chilies, undrained white beans, chicken broth, garlic powder, black pepper, cumin, and cubed cooked chicken.

   

3. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 10 minutes, or until the chili reaches your desired thickness.

   

4. Ladle the hot chili into bowls, top with shredded mozzarella cheese and fresh parsley if using, and serve warm.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.