This one-pot low sodium white chicken chili goes big on flavor without any added salt! It’s a hearty dish that can be ready in just 35 minutes.
While traditional chilis made with tomato and ground beef are always a delight, sometimes I find myself in the mood for something a little lighter. It’s fun to switch things up!
That’s when I whip up a batch of this incredibly delicious low sodium white chicken chili. There’s no added salt, but it still delivers big, hearty flavor! One bite is sure to fill you with cozy comfort.
I love the hint of heat you get from the jalapeños. Of course, if you’re not a big fan of spice, you can always swap them out for more green pepper. Personally, I think they add just the right kick without being overwhelming.
Best of all, this entire dish comes together in one pot on the stove in just 35 minutes! It’s a quick and easy meal that will likely leave you with leftovers to enjoy later in the week.
Whether you love white chilis or this is your first time making one, you’re going to fall in love with the flavor. Add your favorite toppings and enjoy!
How to make low sodium white chicken chili
This simple chili comes together in just seven steps. Let’s get cooking!
Step 1: In a large pot or cast-iron Dutch oven, heat the olive oil over medium heat. Once the oil is hot, add the onion, green pepper, and jalapeño.
Step 2: Sauté for 5-7 minutes until slightly tender.
Step 3: Add all the spices and garlic, stir to combine, and sauté for 2 minutes to roast the spices and garlic.
Step 4: Add the chicken stock, water, white beans, cooked chicken, and corn. Mix, then stir in the cilantro.
Step 5: Bring everything to a boil, then reduce the heat and simmer for 10 minutes.
Step 6: Add the fresh lime juice and more cilantro leaves, then stir.
Step 7: Serve the white chili with sliced avocado, shredded cheese, and fresh cilantro leaves.
I like to throw a few more jalapeño slices on top as well. You could also add some sour cream for a hint of creaminess!
Tips for making low-sodium chili
Most brands of chicken stock are notorious for adding excess salt. Always make sure to grab a low-sodium brand or, even better, make your own bone broth at home!
The same is true for canned beans. I always recommend making Instant Pot no-soak beans for the best texture and flavor, but if you’re using canned, look for a low sodium brand.
Finally, you’ll want to watch for added sodium in the chicken. Everyone loves a store-bought rotisserie chicken, but these can be notoriously high in salt. When in doubt, it’s always best to cook your own.
Not worried about salt? Feel free to add ½ a teaspoon to your chili if you prefer.
I love having leftover chili to enjoy later in the week. It’s a super easy way to whip up a quick dinner and meal prep at the same time!
You can store leftover chili in an airtight container in the refrigerator. Once cooked, chicken should be eaten within four days, so if you’re using leftover chicken for your chili, be sure to factor in when it was originally cooked. When you’re ready to eat, I recommend reheating on the stove.
Other delicious low-sodium recipes
Watching your salt intake doesn’t mean you have to eat bland, boring meals! There are so many ways to enjoy big flavor while keeping sodium low. Here are a few of my favorite recipes I know you’ll love:
When you’ve tried this chili, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Low Sodium White Chicken Chili
- 1 tablespoon olive oil
- 1 white onion (diced)
- 1 green pepper (diced)
- 1 jalapeño pepper (diced)
- 4 garlic cloves
- 1 tablespoon cumin
- ½ tablespoon coriander
- ½ tablespoon chili powder
- 1 teaspoon dried oregano
- 4 cup low-sodium chicken stock
- 1 cup water
- ¼ cup fresh cilantro leaves (plus more for serving)
- 14 ounces low-sodium white beans (drained and rinsed)
- 1 cup corn (fresh or frozen)
- 1 tablespoon lime juice
- 4 cups cooked chicken (shredded)
- Sliced avocado (for serving)
- Shredded white cheese (for serving)
- Jalapeño slices (for serving)
In a large pot or cast iron dutch oven, heat the olive oil over medium heat. Once the oil is hot, add the onion, green pepper, and jalapeño.1 tablespoon olive oil, 1 white onion, 1 green pepper, 1 jalapeño pepper
Sauté for 5-7 minutes until slightly tender.
Add all the spices and garlic, stir to combine, and sauté for 2 minutes to roast the spices and garlic.4 garlic cloves, 1 tablespoon cumin, ½ tablespoon chili powder, 1 teaspoon dried oregano, ½ tablespoon coriander
Add the chicken stock, water, white beans, cooked chicken, and corn. Mix, then stir in the cilantro.4 cup low-sodium chicken stock, 1 cup water, 14 ounces low-sodium white beans, 1 cup corn, 4 cups cooked chicken
Bring everything to a boil, then reduce the heat and simmer for 10 minutes.
Add the fresh lime juice and more cilantro leaves, then stir.1 tablespoon lime juice
Serve the white chili with sliced avocado, shredded cheese, and fresh cilantro leaves.Sliced avocado, Shredded white cheese, Jalapeño slices, ¼ cup fresh cilantro leaves
Make sure to use low-sodium chicken stock and white beans. Better yet, make your own!
If you’re not watching your salt intake, you can add a ½ teaspoon of salt if desired.
Leftovers can be stored in an airtight container in the refrigerator.
Chicken should be eaten within 4 days once cooked, so if the chicken was cooked prior to the chili, factor that into how long you store your leftovers.