Southwestern Chicken Chili

Southwestern Chicken Chili

Mathea Ford, RDN, LD, MBA

Course: Appetizer, Main Course, Soup

Cuisine: American, Mexican

Diet: Low Calorie, Low Salt

Prep Time: 10

Cook Time: 45

Servings:

Calories: 471kcal

Author: Mathea Ford, RDN, LD, MBA

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.

Print Recipe

Equipment

1 Dutch Oven
1 Chef's Knife

Ingredients

8 oz boneless skinless chicken thighs
1 teaspoon Pepper, Black
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 tablespoon 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

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.
Add the jalapeno and bell peppers, and saute another 2 minutes. Add the garlic and saute for 1 more minute.
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.
Add cream cheese and simmer for 5 more minutes, stir to ensure cream cheese is blended.
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.

Nutrition