Light Chicken Chili
A flavorful and light chicken chili featuring tender chicken, green chilies, beans, and warm spices, perfect for a comforting yet healthy meal.
Ingredients
- 1 lb. chicken breast halves without skin, cubed ⓘ
- 1 medium onion, chopped ⓘ
- 1 tsp. garlic, minced ⓘ
- 2 c. chicken broth, fat-free ⓘ
- 4 oz. green chilies, chopped
- 1 tsp. cumin powder ⓘ
- 1/2 tsp. white pepper
- 32 oz. navy beans, canned ⓘ
- 4 tortillas, 5 in. whole wheat
- 4 oz. black olives, sliced ⓘ
- 1/2 c. low-fat cheddar cheese, shredded ⓘ
Instructions
- Lightly spray a Dutch oven with cooking spray. Add chicken, chopped onion, and minced garlic. Cook over medium-high heat until chicken is just tender, about 5 minutes.
- Stir in chicken broth, chopped green chilies, cumin, and white pepper. Bring to a boil.
- Reduce heat and simmer uncovered for 5 minutes.
- Drain and rinse the navy beans. Place half of the beans in a medium bowl and mash thoroughly.
- Stir the mashed beans and remaining whole beans into the chicken mixture.
- Simmer for an additional 5 minutes.
Tips & Substitutions
For a spicier kick, consider adding jalapeños or a dash of hot sauce. If you're out of navy beans, white beans or cannellini beans work well as substitutes. You can also use leftover rotisserie chicken for a quicker prep. Pair this meal with a side of cornbread for a comforting touch or browse more Mexican recipes for inspiration.
Serving Suggestions
Serve the Light Chicken Chili with warm whole wheat tortillas for dipping, or top with sliced black olives and shredded low-fat cheddar cheese for added flavor. A side of avocado or a simple green salad complements this dish nicely. For a heartier meal, pair it with Chicken Enchiladas (Imuy Delicioso!) or a refreshing bowl of Southwest Chicken Soup.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stovetop over medium heat until heated through, adding a splash of chicken broth if needed to loosen the chili. It can also be reheated in the microwave in 1-minute intervals, stirring in between.
Nutrition & Diet Analysis (per serving)
Each serving of Light Chicken Chili contains roughly 659 calories, with 25g protein, 114g carbohydrates, and 17g fat. It is an excellent source of dietary fiber (122% of the Daily Value), iron (105% of the Daily Value), and protein (49% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1649mg per serving (72% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of meat in this chili?
Yes, you can substitute the chicken with ground turkey or lean beef if desired. Just adjust the cooking time accordingly, ensuring that the meat is fully cooked before adding the broth and beans.
Is this recipe suitable for meal prep?
Absolutely! This chili holds up well in the fridge and can be frozen for longer storage. Just make sure to cool it completely before transferring it to freezer-safe containers. It’s perfect for quick lunches throughout the week.
How can I make this chili vegetarian?
To make this recipe vegetarian, simply omit the chicken and substitute it with a mix of additional beans, lentils, or even diced vegetables like bell peppers and zucchini. Enhance the flavor with vegetable broth instead of chicken broth.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).