Description
A hearty and flavorful Whole30 white chicken chili that’s creamy without the cream and packed with protein, perfect for cozy dinners.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cans (15 oz each) white beans, drained and rinsed
- 4 cups chicken broth
- 1 can (4 oz) diced green chiles
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 4 minutes.
- Add the boneless, skinless chicken breasts to the pot. Cook until browned on both sides, around 6-8 minutes, then remove and set aside.
- Add the drained white beans, chicken broth, diced green chiles, cumin, oregano, salt, and pepper to the pot. Stir to combine.
- Put the browned chicken back in and bring to a gentle simmer. Cover and cook for 20 minutes.
- Remove the chicken, shred it, and return it to the pot.
- Stir in the lime juice, adjusting seasoning if necessary.
- Serve hot, garnished with fresh cilantro.
Notes
For a spicier chili, add more green chiles or a dash of cayenne pepper. This chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg