Creamy White Chicken Chili

This lighter take on classic chili packs plenty of lean protein and fiber from chicken and white beans, while low-fat milk provides a creamy texture without the heavy saturated fats.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (10 servings), not per serving.

• 1 tablespoon olive oil · 124 kcal in the whole recipe
• 2 medium red bell peppers, chopped · 74 kcal in the whole recipe
• 1 large onion, chopped · 59 kcal in the whole recipe
• 1 green chili pepper, chopped · 24 kcal in the whole recipe
• 3 garlic cloves, minced · 12 kcal in the whole recipe
• 1 tablespoon chili powder · 22 kcal in the whole recipe
• 1 teaspoon cumin · 7 kcal in the whole recipe
• 1 teaspoon oregano · 3 kcal in the whole recipe
• 2 cups low-sodium chicken broth · 28 kcal in the whole recipe
• 2 cups 1% low-fat milk · 204 kcal in the whole recipe
• 4 cups cooked white beans · 1336 kcal in the whole recipe
• 12 ounces cooked chicken breast, cubed · 521 kcal in the whole recipe
• 1/4 cup fresh cilantro, chopped · 1 kcal in the whole recipe
• 6 corn tortillas, toasted and cut into squares · 304 kcal in the whole recipe

Method

1. Heat the olive oil in a large pot over medium heat, then sauté the chopped red bell peppers and onion for about 5 minutes until soft.

   

2. Stir in the chopped green chili, minced garlic, chili powder, cumin, and oregano. Pour in the chicken broth, bring to a simmer, and let it cook for 20 minutes to blend the flavors.

   

3. Stir in the low-fat milk, cooked white beans, and cubed chicken. Simmer gently for another 5 to 10 minutes until the chili thickens and is heated through.

   

4. Remove from the heat and stir in the fresh cilantro. Serve hot, topped with the toasted corn tortilla squares for a crunchy finish.

   

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