Healthy White Chicken Chili Recipe (low-calorie)

Want to make white chicken chili? Try this healthy, low-calorie white chicken chili recipe! It’s one of my go-to meals to help me use up some leftover rotisserie chicken or cooked chicken breast. I think it’s a great idea to add this chili recipe to your winter soup list cause it’s delish!

If you love Mexican-inspired recipes, try my chicken taco soup, beef taco, creamy chicken tortilla, or my spicy chicken tortilla soup recipe. These are all healthy, low-calorie versions that you can enjoy without feeling guilty!

Healthy White Chicken Chili Recipe

Ingredients for 6 servings | Prep & Cook time: 55 minutes

• 3 cups of rotisserie or cooked chicken breast (shredded)
• 4 cups of chicken stock or broth (low-sodium)
• 2 cans of white beans (drained & rinsed)
• 2 tablespoons of olive oil
• 1 medium onion (chopped)
• 3 garlic cloves (minced)
• 1 jalapeño pepper (seeded & chopped)
• 2 poblano peppers (seeded & chopped)
• 1/2 cup of fresh cilantro (chopped)
• 1 lemon (squeezed)
• 1/2 cup of corn (optional)
• 1 teaspoon of chili powder
• 1 teaspoon of ground cumin
• 1 teaspoon of smoked paprika
• Toppings: avocado | cilantro | lemon slices| tortilla strips or chips | sour cream | shredded mozzerella or chedder cheese |

How To Make This White Chicken Chili

In a large soup pot, heat the olive oil over medium-high heat and sautee the onions for about 5 minutes or until translucent. Add in the garlic and give it a stir for about 30 seconds.

Add in the jalapeño and poblano peppers and let it sautee for an extra minute. Mix in 3 cups of chicken stock, shredded chicken, corn, chili powder, cumin, and paprika, stir, half cover the lid, and increase the heat to high.

In a blender, blend 1 can of beans with the remaining cup of chicken stock and once your soup starts boiling, lower the heat and add in the pureed beans plus the other can of beans.

Let the soup simmer for 20 minutes and make sure to stir occasionally. Cut off the heat and stir in half of the cilantro leaves and lemon juice. Add in more salt and black pepper to taste.

Transfer to soup bowls, and garnish with lemon wedges, cilantro, and any of the toppings from the list above. Bonappetite!

White Chicken Chili Nutrition Facts

These nutrition facts are based on a 2000-calorie diet and do not include facts for the optional soup toppings. The avocado, tortilla, and cheese will increase your calorie and total fat intake so keep that in mind. To calculate their nutritional values, use this site here.

Each serving of this soup contains | 180 calories | 6.8g total fat | 0.8g saturated fat | 32mg cholesterol | 259mg sodium | 12.9g total carbs | 4.1g dietary fiber | 3.4g total sugars | 15g protein | 44mg calcium | 2mg iron | 527mg potassium |

What To Serve With White Chicken Chili

With white chicken chili, your options for side dishes are endless, however, finding low-calorie ideas to serve with your soup isn’t as easy. Here are some that I’ve handpicked for you, they taste great and are packed with healthy nutrients.

• Bacon wrapped asparagus
• Garlic sauteed spinach
• Arugula salad
• Red cabbage slaw
• Tomato avocado salad
• Pickles
• Jalapeno cornbread
• Garlic bread
• Baked sweet potatoes
• Assorted roasted vegetables

Variations & Substitutions

I do not add cream or dairy to my white chicken chili but you can if you love your soup extra creamy. To keep your chili low-calorie, I recommend you use almond or coconut milk. You can also use light cooking cream but almond and coconut milk contain more nutrients.

You can make a spicier version by adding 1/2 a teaspoon of cayenne pepper or leaving in the Jalapeno seeds. It’s always great to experiment with your recipes and you never know, you might end up with a masterpiece or something else! Lol, me being funny!

How To Store Leftovers

Simply transfer the remaining of your soup into an airtight container and keep it in the fridge for up to 5 days. To freeze your white chicken chili, separate it into smaller airtight containers and freeze it for up to 3 months. 

To reheat, let the soup thaw completely, and on low heat, let it simmer for about 5-10 minutes. If it’s too thick, add 1/2 cup of chicken stock or water.

Conclusion

Now you know how to make white chicken chili at home! Trust me, you are going to enjoy eating it as well. I hope you give this soup a try and let me know how it goes in the comments below. You can also find me on Pinterest for more healthy recipes and tips.