This hearty and healthy chipotle white chicken chili is a guaranteed crowd pleaser. It also happens to be gluten-free.
According to my boys, I’m three-for-three. Last week it was the Roasted Tomato & Chicken Sausage Whole Wheat Pasta, the week before that it was the Roasted Chicken with Deep Onion-Garlic Gravy, and now they are begging me to make this chipotle white chicken chili recipe at least once per week.
Ever since I first made our family favorite Smoky Turkey Chili with Chipotle Peppers & Black Beans, my boys have been tried-and-true chili fans. I always make a double batch because it freezes well. Really, there is nothing more satisfying at 5pm than discovering that you have a big container of chili in the freezer, just waiting to be defrosted and gobbled up by ravenous children.
Well, maybe a Caesar Cocktail (aka Canadian Bloody Mary) would be more satisfying. But that’s not really going to help the kids, is it?
At first I was worried that this white chicken chili might turn out too soupy. To combat this chili “no-no”, I made a quick roux of cornstarch and canola oil. You could substitute all-purpose flour for the cornstarch if you are not considered about making this a gluten-free meal.
The second thing I did to thicken it was smashing a portion of the beans with the back of a fork to make a bean paste of sorts. The beans practically melted into the hot broth and added depth and low-fat richness to the chili.
If your family’s taste buds are sensitive to spicy heat, then cut the amount of chipotle peppers in half.
**Reminder: Thursday is the last day to link-up your California avocado breakfast recipes. There are lots of prizes in the mix!**
The recipe:
Heat 2 teaspoons of the canola oil in a large saucepan set over medium heat. Add the onions and cook until translucent, about 5 minutes.
Add the oregano and cumin, and cook, stirring, for 30 seconds. Add the garlic and cook for additional 30 seconds.
Increase the meat to medium-high, then add the chicken breasts pieces. Cook, stirring occasionally, until the chicken is just cooked through.
Push some of the chicken aside to make a space in the middle, and pour in the remaining 1 teaspoon of canola oil. Add the cornstarch, then stir into the chicken, cooking for 1 minute.
Add the corn, green chiles, chipotle pepper and chicken broth, and stir to combine.
Bring the mixture to a boil, then reduce the heat and simmer, uncovered, for 30 minutes.
In a medium-sized bowl, smash 1/2 cup of the white beans with the back of a fork. Add the smashed beans, along with the remaining whole beans and the lime juice to the chili.
Simmer for additional 30 minutes, or until the chili is thick. Adjust seasonings (salt and pepper) as desired. Stir in cilantro. Serve.
Other healthy one-pot meals:
Cookin’ Canuck’s Shrimp Puttanesca Rice Bowl with Capers & Tomatoes
Cookin’ Canuck’s One-Pot Cumin & Smoked Paprika Chicken with Potatoes
Domestic Fits’ Paprika Shrimp & Sausage Quinoa Paella
Food Faith Fitness’ Curried Pumpkin Stew {Gluten-Free}
Apple of My Eye’s Lightened Up Parmesan Sausage Orecchiette
Smoky White Chicken Chili with Corn & White Beans {Gluten-Free}
Ingredients
- 3 tsp canola oil divided
- 1 yellow onion chopped
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 3 garlic cloves minced
- 2 boneless skinless chicken breasts, chopped into 3/4-inch pieces
- 3/4 teaspoon salt
- 2 tablespoons cornstarch
- 1 cup frozen corn kernels defrosted
- 1 3 ounce can diced green chiles
- 1 chipotle pepper seeded & diced (from can)
- 4 cups low-sodium chicken broth
- 2 14 ounce cans white beans, drained
- juice of 1/2 lime
- 1/4 cup minced cilantro
Instructions
- Heat 2 teaspoons of the canola oil in a large saucepan set over medium heat. Add the onions and cook until translucent, about 5 minutes.
- Add the oregano and cumin, and cook, stirring, for 30 seconds. Add the garlic and cook for additional 30 seconds.
- Increase the meat to medium-high, then add the chicken breasts pieces. Cook, stirring occasionally, until the chicken is just cooked through.
- Push some of the chicken aside to make a space in the middle, and pour in the remaining 1 teaspoon of canola oil. Add the cornstarch, then stir into the chicken, cooking for 1 minute.
- Add the corn, green chiles, chipotle pepper and chicken broth, and stir to combine.
- Bring the mixture to a boil, then reduce the heat and simmer, uncovered, for 30 minutes.
- In a medium-sized bowl, smash ½ cup of the white beans with the back of a fork. Add the smashed beans, along with the remaining whole beans and the lime juice to the chili. Simmer for additional 30 minutes, or until the chili is thick.
- Adjust seasonings (salt and pepper) as desired. Stir in cilantro. Serve.
Notes
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Tieghan says
Your boys are smart guys!! This soup looks awesome! I original post for today was a chipotle chicken dish, but then the blog crashed I could not get the photos uploaded. 🙁 I can fill the void with this soup. It looks so good!
Dara (Cookin' Canuck) says
Thanks, Tieghan! I’m sorry you’ve been having so many blog problems, but I’m glad to see you’re up and running again.
Stephanie @ PlainChicken says
looks delicious! love the addition of the chipotle.
Dara (Cookin' Canuck) says
Thanks, Stephanie. I can never resist that smoky heat of chipotles.
Lauren @ Climbing Grier Mountain says
Dara, I am completely smitten with this white chili recipe. I need more of these kind of recipes for a quick, healthy weeknight dinner. Looks delish!
Laura (Tutti Dolci) says
I love white chicken chili, adding chipotle is such a great idea!
Norma | Allspice and Nutmeg says
I would definitely make this. It looks delicious! Pinning for the future. It’s in the 80’s here again so we’re back to warm weather food for a few days. Can’t wait to try this though.
Nessa says
Looks delish!
Sommer @ ASpicyPerspective says
Love this, Dara! I think I need to make this for my brood, too! 🙂
Sandy Coughlin says
This seems like the perfect fall comfort meal to serve at my next dinner party! Thanks for the inspiration!
[email protected] says
Your pictures are GORGEOUS! And this chili looks awesome. Glad I found your blog 🙂
Sunnie
Nutmeg Nanny says
Oh man, this soup looks so satisfying, my husband will love this!
[email protected] Apple of My Eye says
This looks delicious! As the weather gets colder, I start craving a good chili :D.
Thanks for linking up to my recipe!
Staci says
Question: how much heat is packed into the chipotle pepper? My daughters are pretty sensitive to spicy, they can handle a little, but not much over that. Would smoked paprika be a good sub or will I lose too much flavor? Thanks!
Dara (Cookin' Canuck) says
Staci, you have a couple of options. First, you could use less of the chipotle pepper and mince it very fine so that it spreads throughout the chili. Second, you could leave out the chipotle pepper altogether and add a small amount of the adobo sauce (that the is in the can with the chipotle peppers). I’d probably start with 1/2 teaspoon, then taste the chili and add from there. I hope that helps!
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Holly says
While I’m sure this dish is delicious, the bowls are actually what caught my eye on Pinterest. Where are they from?!? They’re so cute!
Breanna says
Made this last night and it was awesome! We swapped out ground chicken and a can of drained corn since we had both on hand already. We also added an extra chipotle pepper with seeds, some adobo sauce, and a little more cumin to give it a smokier kick. Will definitely be making this again and again.