Southwestern Chicken Chili
This Southwestern Chicken Chili is perfect for someone with CKD because it's low in sodium while still packed with rich flavors and satisfying ingredients - and it's a recipe for 4 servings. With lean protein from chicken, fiber-rich beans, and a medley of kidney-friendly vegetables, it offers a balanced, hearty meal. The creamy texture and Southwestern spices make it a delicious option that doesn’t compromise on taste or health.
As a Registered Dietitian with 25 years of experience, I helped my father manage his Stage 3 kidney disease through better nutrition, maintaining his eGFR and slowing disease progression. Our team has supported over a thousand individuals with personalized meal plans and educational resources grounded in research. We focus on providing accurate, evidence-based information to help people manage CKD and improve their health.
You will love making this Southwestern Chicken Chili because it's flavorful, easy to prepare, and packed with wholesome ingredients that promote health. The recipe offers a satisfying balance of protein, fiber, and spices, with just the right amount of heat. Plus, it's a comforting, hearty meal that’s perfect for those looking to enjoy a tasty dish while sticking to a kidney-friendly diet.
If you enjoy eating soups, then you will want to try this Southwestern Chicken Soup that is also a great way to warm up in the cooler days of the year. It's a great alternative to a salty canned soup that you might not find as easy to make. This recipe is part of our Kidney Friendly Soups special series.
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Ingredients for Southwestern Chili
The ingredients in this Southwest White Bean Chicken Chili come together to create a flavorful and balanced dish that’s both nutritious and kidney-friendly. Each component is carefully selected to provide essential nutrients, from the lean protein of chicken thighs to the fiber-rich beans and colorful vegetables. With a combination of spices, creamy texture, and fresh herbs, this recipe is packed with both taste and health benefits, perfect for those managing CKD or anyone seeking a wholesome, satisfying meal.
- Boneless skinless chicken thighs – Provides lean protein and a rich flavor.
- Pepper – Adds a mild kick of spice for flavor.
- Low sodium cannellini beans, drained and rinsed – Provides fiber and protein while being kidney-friendly.
- Canola oil – Used for sautéing and adds healthy fats.
- White onion, diced – Adds sweetness and depth of flavor.
- Jalapeno, diced – Adds heat and a Southwestern flair to the dish.Minced garlic – Adds a strong, aromatic flavor and boosts antioxidants.
- Bell pepper, chopped – Adds crunch and a pop of color, along with vitamin C.
- Frozen corn – Adds sweetness, fiber, and texture.
- Low sodium vegetable broth – Serves as a flavorful, low-sodium base for the chili.
- Texas twist – Adds a regional, smoky flavor characteristic of Southwestern cuisine.
- Paprika – Contributes earthy, mild heat to enhance flavor.
- Oregano – Adds a herbal note, commonly used in Southwestern and Mexican dishes.
- Coriander – Adds citrusy warmth to the chili.
- Low fat cream cheese – Adds creaminess and richness while keeping the dish light.
- Lime juice – Provides brightness and acidity to balance flavors.
- Cilantro, minced – Adds a fresh, herby finish to the chili.
See recipe card for quantities.
Instructions for Southwestern White Chicken Chili
Making this Southwestern White Chicken Chili is simple and straightforward, with just a few easy steps to bring out its rich flavors. By sautéing fresh vegetables and chicken, then simmering with a blend of spices and creamy ingredients, you'll have a hearty, kidney-friendly meal ready in no time.
- Pepper the chicken and dice into 1 in cubes, set aside.
- In a large pot over medium heat, add canola oil. Once hot add the onions and chicken and cook until the onions are translucent and the chicken is cooked through. About 5-7 minutes.
3. Add the jalapeno and bell peppers, and sauté another 2 minutes. Add the garlic and sauté for 1 more minute.
4. Stir in the beans, corn, vegetable stock, and spices. Bring up to a simmer. Cover and simmer on low for 30 minutes to allow the seasonings to blend.
5. Add cream cheese and simmer for 5 more minutes, stir to ensure cream cheese is blended.
6. Immediately before serving, add the lime juice and cilantro and stir. Add to bowls and serve hot.
7. Enjoy!
Hint: For this Southwest White Bean Chicken Chili recipe, adjust the heat level by either keeping or removing the seeds from the jalapenos. If you prefer a spicier kick, leave the seeds in; for a milder flavor, simply remove them before adding the peppers to the chili.
Substitutions
If you're looking to customize this Southwest White Bean Chicken Chili recipe, there are a few simple substitutions that can adapt it to your taste or dietary preferences. These swaps allow you to maintain the dish's flavor and nutritional benefits while making it even more versatile.
- Chicken thighs can be swapped with boneless skinless chicken breasts for a leaner option.
- Low-fat cream cheese can be substituted with Greek yogurt for added protein and creaminess.
- Cannellini beans can be replaced with low-sodium pinto beans for a slightly different texture and flavor.
Variations on Southwestern Chicken Chili
If you’re looking to change up this Southwest White Bean Chicken Chili recipe, there are several kidney-friendly variations you can try. These options allow you to tailor the dish to your preferences while still keeping it nutritious and suitable for those managing CKD.
- Vegetarian Version: Swap the chicken for extra low-sodium beans or tofu to keep it plant-based and protein-rich.
- Spicier Option: Add chili powder or cayenne pepper for more heat, while still keeping sodium levels in check.
- Lower Fat Option: Replace the cream cheese with a smaller amount of unsweetened almond milk for a lighter, dairy-free alternative.
We love using our Texas Twist in this recipe to give it a little kick!
Storage
To store this Southwest White Bean Chicken Chili, let it cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3-4 days, or you can freeze it for up to 3 months. When reheating, simply warm it on the stove or in the microwave until thoroughly heated, adding a splash of broth if needed to maintain the chili's creamy texture.
Top Tip for Southwestern Chili
Adjust the creaminess: For a thicker texture, you can mash some of the beans before adding them, or for a lighter version, reduce the amount of cream cheese.
FAQs about Southwest white bean chicken chili recipe
Yes, but you'll need to soak and cook them beforehand. Make sure to use low-sodium options and adjust the cooking time accordingly.
You can use unsweetened almond milk or a plant-based cream cheese to maintain the creamy texture while keeping it dairy-free.
Absolutely! You can add cayenne pepper or extra jalapeños for heat without increasing the sodium content.
Complementary Soup Recipes
Looking for other low sodium soup recipes like this? Try these:
Salads To Pair With The Chili
These are my favorite dishes to serve with Southwest White Bean Chicken Chili recipe:
If you tried this Recipe or any other recipe on my website, please please leave a star rating and let me know how it goes in the comments below. I love hearing from you!
PrintSouthwestern Chicken Chili
This Southwest White Bean Chicken Chili is a flavorful, kidney-friendly dish packed with lean protein, fiber-rich beans, and a creamy, mildly spiced broth perfect for a wholesome meal.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 1x
- Category: Soup
- Method: Stove Top
- Cuisine: American
- Diet: Low Salt
Ingredients
8 oz boneless skinless chicken thighs
1 teaspoon pepper
1 can low sodium cannellini beans, drained and rinsed
2 tablespoon canola oil
2 cups white onion, diced
⅓ cup jalapeno, diced (you can remove the seeds it it's too spicy)
4 tbsp minced garlic
1 cup bell pepper, chopped
2 cups frozen corn
4 cups low sodium vegetable broth (my recipe)
1 tablespoon texas twist
1 teaspoon paprika
2 teaspoon oregano
½ teaspoon coriander
4 ounces low fat cream cheese
2 tablespoon lime juice
¼ cup cilantro, minced
Instructions
1. Pepper the chicken and dice into 1 in cubes, set aside.
2. In a large pot over medium heat, add canola oil. Once hot add the onions and chicken and cook until the onions are translucent and the chicken is cooked through. About 5-7 minutes.
3. Add the jalapeno and bell peppers, and saute another 2 minutes. Add the garlic and saute for 1 more minute.
4. Stir in the beans, corn, vegetable stock, and spices. Bring up to a simmer. Cover and simmer on low for 30 minutes to allow the seasonings to blend.
5. Add cream cheese and simmer for 5 more minutes, stir to ensure cream cheese is blended.
6. Immediately before serving, add the lime juice and cilantro and stir. Add to bowls and serve hot.
Each serving is about 2 cups.
Makes 4 servings
Notes
- Adjust the spice level by adding or removing jalapeño seeds based on your preference for heat.
- For a thicker chili, mash some of the beans before adding them to the pot.
I loved creating this soup and it has just the right amount of chicken and beans. It's creamy yet healthy. Love love love it.