White Chicken Chili {Portion Fix/21 Day Fix}

White Chicken Chili is a flavorful “one-pot” meal the whole family will enjoy. All you need are a few pantry staples, chicken, and some spices! 

With winter dragging on, we are still eating soup, stew, or chili every week! I do have a fantastic regular red chili recipe that is a real fan-favorite! Recipe HERE.

But sometimes I want something different…enter White Chicken Chili for the win!! 

Start to gather those ingredients and let’s get cooking! 

The chicken

I use chicken breast tenders for the chili. Recently I created a recipe using them and did some “container measuring” while I was doing it. My results were that 2 average chicken tenders equal 1Red container. (Recipe for Greek Chicken Tenders HERE.)

This recipe is going to make 6-ish servings, so I used 3 Red containers of chicken to make each serving have 1/2 a Red container. Any chopped chicken is fine as long as it fills 3 containers. 

This is a one-pot meal so I just add all the ingredients to the pan and cook. So I go ahead and dice my chicken into bite-sized pieces and dump them in the pan. 

Part of the Red container count is going to come from chicken broth. I use the box of low-sodium chicken broth or 2 cans. Pour it all in the pot with the chicken! Go ahead and start the heat under the pan to start to bring it up to a boil as you add the rest of the ingredients. 

The beans

Part of the “white” in this chili is the beans. I use Great Northern beans but while cannellini beans would work too. Try to find low sodium beans but if you can’t then rinse them off in hot water before you add them to the pan. 

Measuring canned beans shows that you can get almost 3Y from one can. So I am going to use 2 cans to equal a full Yellow container in my serving size. Mash 1Y or 1/2 cup of the beans to make a natural thickener.  Let them all join the chicken and the broth in the pot! 

The rest of the ingredients for White Chicken Chili

Now to add some “flavor” to the pan! Just open and pour in the cans of chopped mild green chilis and salsa verde. I make this for the freezer and my lunches some days. I love extra onion in mine but my hubby isn’t crazy about it when I use a whole cup of onion. So when I make it to share with him I will use 1/2 onion and 1/2 bell pepper instead. I wait to add salt and pepper till I have cooked it down a little because the beans and broth have “some” sodium in the mix already. 

All that is left to do is finish cooking it! When it is at a rolling boil turn it down to a simmer. The chicken and onions are raw so I start with cooking it for 30 minutes. I gauge that it is done when the onions are see-thru. Somewhere between 30 and 40 minutes they are usually done.

I like to add just a touch of real “creaminess” to the pot so I add a little canned coconut milk. This is optional because when I don’t have any canned coconut milk on hand I just leave it out. It would only be 1/3 cup or 1Blue in 6 servings, so not enough to count in a serving. 

I just love to add toppings to a bowl of chili! Count each of them if you use them. Greek yogurt, sliced olives, and white cheddar are some of my favorites! 

They would go great with these taquitos! Recipe HERE.

My favorite side with it is cornbread!! Sometimes I add jalapeno slices to it for a BANG! Recipe HERE.