Here’s What’s Cooking: Low-Calorie White Chicken Chili (Gluten-Free!)

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Low-Calorie (and Gluten-Free!) White Chicken Chili // To Love and To Learn

Since starting the diet changes I mentioned in my last post, I’ve been on the lookout for recipes that are actually good for me AND that taste good. I know, it sometimes seems like an impossible mission, but someone has to do it, right? This particular recipe was adapted from one I got from my husband’s cousin, who made it for a Halloween party the first year we were married. It was seriously so good that I asked around until I’d found out who made it and demanded that she give up her secrets. (Update: It’s now been over six years since I first tried it, and I’ve been making it ever since!)

The best part? Each serving is barely over 300 calories and has 34 grams of protein. Ka-ching!

The soup is delicious (and VERY filling) on its own, but I like pairing it with my super quick breadstick recipe and/or a fruit salad on the side.

Gluten-Free, Low-Calorie White Chicken Chili // To Love and To Learn

Low-Calorie White Chicken Chili (Gluten-Free!)

Serves: 6              Active Prep Time: 25 minutes           Total Time: 1-2 hours

1 T olive oil
1 large onion, chopped
3 cloves of garlic, minced
1 4-oz. can chopped green chilies
2-3 boneless skinless chicken breasts, cubed into bite-size chunks
1.5 teaspoons ground cumin
1.5 t dried oregano
1/4 tsp cayenne or crushed red pepper (or more, depending on taste)
2 16-oz. cans great northern beans, drained and rinsed
4-6 cups chicken broth (Use four if you like the soup to be more chunky, six if you prefer more liquid. I used six in these photos.)
1 cup grated cheddar or Monterey Jack cheese +more for garnish (optional)
Salt
Pepper
Sour cream (optional)

Directions:
1. Heat oil in large pot on med/high heat.
2. Add onions and chicken and saute until onions are translucent and chicken is cooked through, about eight to ten minutes.
3. Add garlic, chiles, cumin, oregano, and hot pepper; saute two minutes.
5. Add beans and chicken broth and bring to a boil. Reduce heat, and simmer (preferably at least 45 minutes and up to two hours or more).
6. Add 1 cup grated cheese and stir until thick and melted.
7. Season with salt and pepper.
8. Serve with remaining cheese and sour cream

***Note: the calorie count is only counting the one cup of cheese that goes inside the chili. I personally think it tastes great without anything else added in (although it tastes even better with the cheese and sour cream added, though your calorie count will go significantly up). This chili is so filling and so delicious that you’ll want to make it every other week! (I know I’m considering it!)

Low-Calorie (and Gluten-Free!) White Chicken Chili // To Love and To Learn

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