Quick & Easy Light Chicken Chili


Fall is in the air and with that comes taste soups for meal prep. One of our all time favorites is White Chicken Chili. We’ve had pretty much every recipe in the book but this one cuts the heavy creams, butters and oils and gets straight to the point without sacrificing flavor. So get your spoons ready.


Serving Size 6


  • 1 small yellow onion,diced or 1 tbsp dried minced onion

  • 2 cloves garlic, minced

  • 1/2 tsp oregano

  • 1/2 tsp ground cumin

  • 1 (4.5 oz.) cans green chilies

  • 3 boneless skinless chicken breasts, cut into thirds

  • 5 c low-sodium chicken broth (for chili base)

  • Kosher salt

  • Freshly ground black pepper

  • 2 (15 oz.) cans white beans, drained and rinsed

  • *2 tbsp flour to thicken the chili if necessary


  • In a large pot over medium-high heat, add chicken. Pour broth or water over chicken to cover and season generously with salt and pepper.

  • Bring to a boil, then cover and reduce heat to medium. Let simmer until chicken is cooked through, 10 minutes. Remove from pan and let rest 10 minutes.

  • Shred chicken with two forks and use as desired.

  • In a large pot, over medium heat, Add broth, onion, garlic, oregano, cumin, green chilis, white beans , chicken and season with salt and pepper. Bring to a boil, then reduce heat and simmer, covered, 10 to 12 minutes.

  • If you find that your chili needs to be thickened a bit you can ladle out about 1/2 cup of broth. Whisk in 2 tbsp of flour and add the mixer back into the soup. Bring the Chili to a boil and then reduce heat.

  • Ladle chili into bowls and garnish with your choice of toppings before serving


Pick one of these items to add to your chili

  • 1 tbsp Sour Cream

  • 2 tbsp Shredded Monterey Jack


MACROS 430cals 56gProtein 20gCarbs 12gFat

Tigan Robinson