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It's been cold lately,
so I wanted to share a favorite chili recipe of mine that only takes 30 minutes to make!

White chicken chili is hands down a great recipe for cold-weather! It's packed with veggies and protein. I like to add white rice or some avocado on top for a little flavor twist.


  • 2 tablespoons olive oil

  • 1 onion, diced

  • 1 bell pepper, diced

  • 1 jalapeno, seeds removed and finely diced

  • 4 garlic cloves, minced

  • 2 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon salt

  • 4 ounces green chiles

  • 4 cups shredded chicken, (you can make your own, buy some from the deli counter at your grocery store, use rotisserie chicken, or use 'No salt Added/ Low Sodium' canned chicken

  • 2 (15-ounce) cans white beans, drained and rinsed

  • 1 cup frozen or fresh corn

  • 4 cups chicken broth

  • 1/4 cup chopped cilantro

  • 1 tablespoon lime juice

  • avocado, jalapeno, cilantro, and cheese, for garnishing


  1. Blend one cup of the white beans with one cup of the chicken broth in food processor. Alternatively, you can use an immersion blender or even mash the beans with a fork, and then stir them with the broth. Set this aside.

  2. Heat the olive oil in a large pot over medium heat. Add the onion, bell pepper, and jalapeno pepper to the pot. Cook for 4 minutes, stirring frequently.

  3. Add the garlic and spices and stir for another minute, toasting the spices.

  4. Add the chicken broth and pureed bean mixture and simmer uncovered for 15 minutes.

  5. Stir in the green chilies, chicken, corn, white beans, and chopped cilantro. Simmer for a couple of minutes, until it's warmed through. Then add the lime juice and give it another stir.

  6. Serve the white chicken chili and garnish with avocado, jalapeno, cilantro, and cheese before serving, if you'd like.


  1. The pureed bean mixture helps to thicken the chili without any additional dairy needed. It creates a wonderful soupy texture. But if you'd like it ultra creamy, you can always add 4oz of coconut cream, or plain 0 fat Greek yogurt (yes! I promise it's amazing) to the chili.

  2. This chili is flavorful, but not spicy. If you'd like a little bit more heat, feel free to add 1/4 - 1/2 teaspoon of cayenne pepper.

Calories: 420kcal | Carbohydrates: 43g | Protein: 36g | Fat: 12g

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