Low Sodium Classic White Chicken Chili

Total time55 min

Prep time15 min

Cook time40 min

Tender shredded chicken simmers with white beans, sweet corn, and a warm blend of cumin, chili powder, and oregano until the whole pot turns rich and creamy. Cubed cream cheese melts right into the broth for that signature velvety texture, while a finishing swirl of sour cream and a bright hit of fresh lime juice keep every spoonful balanced. Diced green chiles and a pinch of cayenne bring just enough heat without overwhelming the other flavors, and searing the chicken first locks in plenty of savory depth before it goes into the pot. Ladle it up with avocado, cilantro, or crunchy tortilla chips for a cozy, satisfying bowl that still lets you control exactly what goes into it. This one's an easy favorite to keep on hand for anyone watching their sodium intake, since you're the one deciding how much seasoning makes it into the final pot.

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Ingredients

6 servings

1 ½ lb boneless, skinless chicken breasts
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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1 tbsp olive oil
1 medium yellow onion, diced
4 cloves garlic, minced
2 cans (4 oz each) diced green chiles
Chef's tip
Non-fire-roasted green chiles will be less smoky.
1 ½ tsp ground cumin
1 tsp chili powder
½ tsp dried oregano
¼ tsp cayenne pepper
4 cups low-sodium chicken broth
2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
4 oz cream cheese, cubed and softened
½ cup sour cream
1 cup frozen corn
1 tbsp fresh lime juice
salt and pepper, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

sliced avocado, for serving (optional)
shredded monterey jack cheese, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.
fresh cilantro, roughly chopped, for serving (optional)
tortilla chips, for serving (optional)

Instructions

1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the chicken breasts in a single layer and sear for 3–4 minutes per side, until golden on the outside. Transfer the chicken to a plate — it will not be fully cooked through at this point.
2
Reduce the heat to medium. Add the diced onion to the same pot and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute — watch closely so it doesn't brown.

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