Go Back
Print Pin

Healthy White Chicken Chili

This simple white chicken broth recipe may even be produced from the toaster and is likely to develop into a new family favorite. Serve with avocado, cilantro, tortilla and chips.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 495kcal
Author Jessica

Ingredients

  • 1½ lbs boneless-skinless chicken thighs (or chicken breast)
  • 2 tsp chili-powder
  • ¼ tsp coriander
  • ¾ tsp salt or more to taste
  • 1 medium white-onion, chopped
  • ¼ tsp dried-oregano
  • 1 tbsp ground-cumin
  • 1 can mild green-chiles
  • ½ tbsp olive-oil
  • ½ cup frozen-corn
  • 4 cups low-sodium chicken broth
  • ⅓ cup fresh, chopped cilantro
  • 2 can chickpeas, rinsed and drained
  • 1 medium lime, juiced
  • freshly ground black-pepper

For Garnish

  • tortilla-strips or chips
  • extra cilantro
  • avocado-slices
  • extra lime wedge

Instructions

  • Add olive-oil into a large-pot and set over medium-heat. Add onion and green-chiles and cook until softened, about 3-4minutes.
  • Next stir in cumin, chili-powder, coriander and dried oregano, let the spices to cook for 30seconds then add chicken-broth, 1 can of drained chickpeas (approximately 1½ cups chickpeas), raw chicken breast, pepper and salt. Simmer on medium-low heat for 20-30minutes.
  • After 20minutes, then remove the chicken with a slotted-spoon and then shred with 2 forks. Next add fresh lime-juice and cilantro.
  • Last, add the rest can of rinsed and drained chickpeas (1½ cups chickpeas) and ½ cup water (or broth) into a blender. Blend until slightly smooth, adding a bit more water if needed.
  • Pour mixed chickpeas into soup pot and stir in the corn, lime-juice and cilantro. Allow soup to simmer and cook for 5-10minutes. You can serve with more tortilla chips and extra kime wedge plus avocado.

Notes

Making healthful white chicken chili from the toaster is easy. Just add all ingredients except the lime-juice and cilantro to your toaster. In addition, I suggest reducing the chicken broth from the recipe by 1 cup since the slow-cooker will make warmth and extra liquid as the soup cooks. Cook on high for 3-4hours or low for 6-7hours. Remove chicken and shred, then return to the toaster and stir in lime juice and cilantro. Season to taste.