Happy Tuesday, everybody! How is everyone’s week going so far? I have to admit that after being gone for 11 days it feels kind of nice getting back into a routine. I was sad to leave my Ohio friends and family, but it was time to head home and get back to reality. The first thing we did when we got home on Sunday was head to Whole Foods. The last thing I ever want to do after traveling is make dinner, so Whole Foods is normally our first stop after the airport. The delicious evidence is below, complete with a pint of coconut bliss dark chocolate ice cream - so good.
My last school semester started yesterday, so it will be a busy few months as I finish up my last 16 week class while also beginning to write my thesis. I graduate in June and even though I’ve loved nutrition school, it’ll be fun to solely focus on the blog and nutrition clients.
This white chicken chili is amaze! My mom decided to make soups for Christmas Dinner this year instead of the traditional meal we normally have that basically consists of Thanksgiving all over again. She’s been switching things up lately, and wanted a more casual dinner and it was delicious. I made my veggie chili and she made her traditional meat chili and a version of this white chicken chili. I wanted my chili to be my favorite, but her flavorful white chili beat out of the rest and I couldn’t wait to come home and re-create it.
This chili definitely has some spice, so use less cayenne if you want a milder soup. The veggie chili I made for my family was wayyy too spicy and no one could handle it, so I recommend less spice if you’re sensitive.
You and your family will love this healthy take on chili. The white beans and chicken pair perfectly together and I think Mitch and I both had three bowls the other night. Enjoy!
- 3 skinless, organic chicken breasts - roasted and diced
- 1 tbsp olive oil
- 1 1/2 tsp salt (1/2 tsp for roasting the chicken)
- 1/4 tsp pepper
- 1/2 tsp garlic powder
- 1 tbsp coconut oil
- 4 carrots - diced
- 3 ribs celery - diced
- 1 onion - diced
- 4 cloves garlic - minced
- 1, 4 oz can mild diced green chilis
- 1, 14oz can white beans OR two cups if you cooked your own
- 1 1/2 tsp ground pepper (preferably white pepper)
- 1 Tbsp + 1 tsp ground cumin
- 1/4 tsp cayenne pepper (1/8 tsp if you like things a bit more mild)
- 1 32 oz container of low sodium chicken or veggie broth
- 2 Tbsp tapioca or arrowroot starch
- Preheat oven to 350 F.
- Place the chicken breasts onto a baking sheet and drizzle with olive oil and season with salt, pepper and garlic powder
- Bake for 30 minutes, then remove and let sit
- While the chicken bakes, chop the carrot, celery and onion and set aside
- Preheat a large soup pot on medium-high heat and add the coconut oil and allow to melt
- Add the carrot, onion, celery, salt and pepper and cook for about 5 minutes, or until the veggies start to get soft
- Add the garlic, cumin, cayenne and green chilis and stir to combine (about 1 minute)
- Add the broth and beans, and stir to combine
- Spoon about 1/4 cup of the soup liquid into a small bowl, then add the 2 Tbsp tapicoa or corn starch and whisk to combine and pour this mixture back into the soup and stir
- You will notice the soup begins to thicken
- Let the soup come to a boil, then turn to a simmer until you are ready to eat
- Garnish with fresh parsley and cheese of choice if you don't need the soup to remain dairy free
Deanna says
Hey Katie! Aaron made this last night & im so excited to have it for dinner. Any idea about nutritional info/serving size?
Yay, I’m so happy he made it! Let me know what you think:) Regarding serving size/nutritional info, I don’t calculate this because my nutrition philosophy isn’t based on calories; I never count them because I believe if you’re eating a whole foods diet (which this soup is!) you don’t need to worry about calories. I’m sorry, I know so many people love to have the nutritional info! You can always google another white chicken chili recipe to get a rough idea (Ambitious Kitchen is great about posting nutritional info and has a Pinto Bean Chicken Chili which is pretty similar to this recipe).
Gretchen says
Out of curiosity- if you used canned beans, do you rinse them first, and when do you add the chicken?
Looks amazing!!
Hi Gretchen! I do rinse the beans before using them. I add the chicken at the end when everything else has been added and it’s time to simmer - sorry that wasn’t clear in the recipe!