Low Sodium White Chicken Chili Recipe

This creamy, hearty Low Sodium White Chicken Chili Recipe is made with shredded chicken breast, no-salt-added beans, and ready in 40 minutes. The rich broth thickens beautifully as it simmers, releasing warm notes of cumin and garlic. I love how easily this comes together on a busy weeknight without relying on salt-heavy canned shortcuts.

Try More Recipes:

• Low Sodium Tuna Salad Recipe
• Low Sodium Tacos Recipe
• Low Sodium Biscuits Recipe

Why This Classic Works

I used to rely on standard canned beans and packaged broths for chili night. But I quickly realised those ingredients were hiding massive amounts of sodium that left me feeling sluggish.

By switching to no-salt-added beans and unsalted broth, I took control of the flavor profile entirely. Building the base with fresh onions, garlic, and bright green chiles provides all the depth this dish needs.

Low Sodium White Chicken Chili Recipe Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 (4 oz) can diced green chiles (low sodium)
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 lb cooked chicken breast, shredded
• 2 (15 oz) cans no-salt-added cannellini beans, rinsed and drained
• 3 cups unsalted chicken broth
• 1/2 cup plain Greek yogurt
• Fresh cilantro and lime wedges for garnish

How To Make Low Sodium White Chicken Chili Recipe

1. Saute Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until soft, then stir in the garlic, cumin, and oregano, cooking for 1 more minute.
2. Simmer the Chili: Pour in the unsalted chicken broth, green chiles, shredded chicken, and drained beans. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 20 minutes.
3. Thicken the Broth: Remove one cup of the chili mixture, blend it until smooth, and stir it back into the pot.
4. Finish and Serve: Remove the pot from the heat and stir in the Greek yogurt until fully incorporated. Serve hot with a generous squeeze of fresh lime juice.

Recipe Tips

• Mash for thickness: If you do not have a blender, simply use a potato masher right in the pot to crush some of the beans and thicken the broth.
• Check the chiles: Always read the label on canned green chiles carefully, as sodium levels vary wildly between brands.
• Use fresh citrus: A heavy squeeze of fresh lime juice at the end brightens the flavors, making up for the lack of added salt.

What To Serve With White Chicken Chili

Serve this warm bowl with a side of unsalted tortilla chips for dipping. A crisp green salad with a simple oil and vinegar dressing also pairs beautifully.

How To Store

Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze this chili for up to 3 months, but stir well when reheating as the dairy may separate slightly.

FAQs

• Can I use a rotisserie chicken? Yes, but keep in mind that many store-bought rotisserie chickens are injected with sodium solutions. Roasting your own chicken breasts is the safest low-sodium option.
• Can I make this in a slow cooker? Absolutely. Add all ingredients except the Greek yogurt to a slow cooker and cook on low for 4-6 hours, stirring in the dairy right before serving.
• What other beans work well? Great Northern beans or navy beans are excellent substitutes for cannellini beans, as long as they are no-salt-added varieties.

Nutrition

• Calories: 310
• Total Fat: 9g
• Saturated Fat: 2g
• Cholesterol: 65mg
• Sodium: 120mg
• Total Carbohydrate: 28g
• Protein: 29g

Try More Recipes:

• Low Sodium Steak Marinade Recipe
• Low Sodium Vegetable Soup Recipe
• Low Sodium Chili Recipe

Low Sodium White Chicken Chili Recipe

Recipe by Sabrine Hajri

Servings

6

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

Creamy, hearty Low Sodium White Chicken Chili Recipe loaded with shredded chicken breast, no-salt-added beans, and zesty green chiles, ready in 40 minutes. A comforting weeknight dinner choice that cuts out the extra sodium without losing any robust flavor.

Ingredients

• 1 tbsp olive oil

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 1 (4 oz) can diced green chiles (low sodium)

• 1 tsp ground cumin

• 1 tsp dried oregano

• 1 lb cooked chicken breast, shredded

• 2 (15 oz) cans no-salt-added cannellini beans, rinsed and drained

• 3 cups unsalted chicken broth

• 1/2 cup plain Greek yogurt

• Fresh cilantro and lime wedges for garnish

Directions

• 1. Saute Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until soft, then stir in the garlic, cumin, and oregano, cooking for 1 more minute.
• 2. Simmer the Chili: Pour in the unsalted chicken broth, green chiles, shredded chicken, and drained beans. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 20 minutes.
• 3. Thicken the Broth: Remove one cup of the chili mixture, blend it until smooth, and stir it back into the pot.
• 4. Finish and Serve: Remove the pot from the heat and stir in the Greek yogurt until fully incorporated. Serve hot with a generous squeeze of fresh lime juice.