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Low Sodium White Chicken Chili

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.

Two bowls of low sodium white chicken chili topped with jalapeno slices and cheese next to ramekins with more toppings and two silver spoons, as seen from above

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!

Ingredients for recipe in separate bowls and ramekins, as seen from above

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.

Oil, onions, peppers, and jalapenos in a dutch oven with a wooden spoon

Step 2: Sauté for 5-7 minutes until slightly tender.

Vegetables cooked until tender in a dutch oven with a wooden spoon for stirring, as seen from above

Step 3: Add all the spices and garlic, stir to combine, and sauté for 2 minutes to roast the spices and garlic.

Spices added to the dutch oven with the vegetables and combined

Step 4: Add the chicken stock, water, white beans, cooked chicken, and corn. Mix, then stir in the cilantro.

All ingredients added to the dutch oven, as seen from above

Step 5: Bring everything to a boil, then reduce the heat and simmer for 10 minutes.

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Step 6: Add the fresh lime juice and more cilantro leaves, then stir.

Soup in the dutch oven with a wooden spoon, ready to be served, as seen from above

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!

Closeup of chili cooking in a dutch oven with a wooden spoon for stirring, as seen from above

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.

Close-up of a bowl of chili topped with cheese and jalapeno slices with a second bowl of chili off to the side, as seen from above

Storage

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.

Overhead view of chili in a dutch oven with a wooden spoon next to a cloth napkin

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:

See also  Carolina Chicken Wings

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!

A bowl of low sodium white chicken chili topped with shredded cheese and three jalapeno slices, as seen from above

Print

Low Sodium White Chicken Chili

 

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.
Course Main Course, Soups and Stews
Cuisine American
Diet Diabetic, Gluten Free, Low Salt
Keyword low sodium, Low sodium chili, White chicken chili, White chili
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
Calories 168kcal
Author Diabetic Foodie

Ingredients

  • 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)

Instructions

  • 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

Nutrition

Serving: 1cup | Calories: 168kcal | Carbohydrates: 15.2g | Protein: 12.9g | Fat: 6.7g | Saturated Fat: 1.4g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 2.9g | Trans Fat: g | Cholesterol: 25.5mg | Sodium: 317.5mg | Potassium: 158.8mg | Fiber: 3.7g | Sugar: 4g | Net carbs: 11.5g

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