American · Dinner
White Chicken Chili (Low-Calorie)
Shredded chicken breast simmered with white cannellini beans, mild green chiles, onion, and garlic in cumin and coriander-spiced low-sodium chicken broth, thickened with Greek yogurt. Finished with fresh lime juice and cilantro, topped with crumbled queso fresco.
$4
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
387Calories
57.4gProtein
9.4gFat
31.8gCarbs
5.9gSugar
8.3gFiber
753mgSodium
141mgChol
2.5gSat Fat
892mgPotassium
156mgCalcium
2.1mgIron
0.5mcgVitamin B12
18mgVitamin C
low-calorie
protein-rich
high-fiber
gluten-free
egg-free
low-calorie
Instructions
1
Prep
Dice the onion, mince the garlic, drain the beans and chiles, chop the cilantro, and pat the chicken breast dry.
2
Sear
Heat the olive oil in a saucepan over medium-high and brown the chicken two to three minutes per side until golden but not cooked through.
3
Bloom
Lower to medium, soften the onion four to five minutes until translucent, then stir in the garlic, cumin, and coriander one minute until fragrant.
4
Simmer
Pour in the chicken stock, add the green chiles and beans, return the chicken, and simmer on medium-low twenty minutes until the chicken pulls apart easily.
5
Plate
Shred the chicken, return it, stir off-heat into the Greek yogurt so it does not split, then season with salt, lime, queso fresco, and cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g chicken breast
- 280g280g canned cannellini beans
- 110g110g canned mild green chiles
- 150g150g onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp ground coriander
- 600ml600ml low-sodium chicken stock
- 70g70g plain Greek yogurt
- 2 tsp2 tsp olive oil
- 30g30g queso fresco
- 2 tbsp2 tbsp cilantro
- 11 lime, juiced
- a pinch of salt
