Low Sodium White Chicken Chili
This one-pot low sodium white chicken chili goes big on flavor without any added salt! It's a hearty dish that can be ready in just 35 minutes.
Ingredients
- 1 tablespoon olive oil
- 1 white onion, (diced)
- 1 green pepper, (diced)
- 1 jalapeño pepper, (diced)
- 4 garlic cloves
- 1 tablespoon cumin
- ½ tablespoon coriander
- ½ tablespoon chili powder
- 1 teaspoon dried oregano
- 4 cup low-sodium chicken stock
- 1 cup water
- ¼ cup fresh cilantro leaves, (plus more for serving)
- 14 ounces low-sodium white beans, (drained and rinsed)
- 1 cup corn, (fresh or frozen)
- 1 tablespoon lime juice
- 4 cups cooked chicken, (shredded)
- Sliced avocado, (for serving)
- Shredded white cheese, (for serving)
- Jalapeño slices, (for serving)
Instructions
- In a large pot or cast iron dutch oven, heat the olive oil over medium heat. Once the oil is hot, add the onion, green pepper, and jalapeño.1 tablespoon olive oil, 1 white onion, 1 green pepper, 1 jalapeño pepper
- Sauté for 5-7 minutes until slightly tender.
- Add all the spices and garlic, stir to combine, and sauté for 2 minutes to roast the spices and garlic.4 garlic cloves, 1 tablespoon cumin, ½ tablespoon chili powder, 1 teaspoon dried oregano, ½ tablespoon coriander
- Add the chicken stock, water, white beans, cooked chicken, and corn. Mix, then stir in the cilantro.4 cup low-sodium chicken stock, 1 cup water, 14 ounces low-sodium white beans, 1 cup corn, 4 cups cooked chicken
- Bring everything to a boil, then reduce the heat and simmer for 10 minutes.
- Add the fresh lime juice and more cilantro leaves, then stir.1 tablespoon lime juice
- Serve the white chili with sliced avocado, shredded cheese, and fresh cilantro leaves.Sliced avocado, Shredded white cheese, Jalapeño slices, ¼ cup fresh cilantro leaves
Notes
This recipe is for 8 servings of white chili. Each serving is 1 cup.
Make sure to use low-sodium chicken stock and white beans. Better yet, make your own!
If you're not watching your salt intake, you can add a ½ teaspoon of salt if desired.
Leftovers can be stored in an airtight container in the refrigerator.
Chicken should be eaten within 4 days once cooked, so if the chicken was cooked prior to the chili, factor that into how long you store your leftovers.
Nutrition Info Per Serving
Nutrition Facts
Low Sodium White Chicken Chili
Serving Size
1 cup
Amount per Serving
Calories
168
% Daily Value*
Fat
6.7
g
10
%
Saturated Fat
1.4
g
7
%
Trans Fat
0
g
Polyunsaturated Fat
1.1
g
Monounsaturated Fat
2.9
g
Cholesterol
25.5
mg
9
%
Sodium
317.5
mg
13
%
Potassium
158.8
mg
5
%
Carbohydrates
15.2
g
5
%
Fiber
3.7
g
15
%
Sugar
4
g
4
%
Protein
12.9
g
26
%
Net carbs
11.5
g
* Percent Daily Values are based on a 2000 calorie diet.