Who doesn’t love the classic creamy White Chicken Chili with a big piece of fluffy cornbread? I know I do, and it’s a hit with dinner guests. However, as someone who doesn’t do well with dairy, I am unable to enjoy the classic version often. This is my take on the classic done healthier and on the lighter side. If you want the creamy crowd pleaser, I give instructions bellow on when to add the heavy and sour cream. If you can’t decide to go healthy or classic- one thing that I do ( as the creamy way seems to be the crowd pleaser in our house) is to set some non dairy aside for myself and whoever needs it and then add the creamy ingredients. It really is great without the dairy and if you don’t have a food allergy- you save a couple hundred calories by omitting it.

Healthy White Chicken Chili

Ingredients

1 small can diced green chilies. 2 cans if you want to add more spice/flavor.

2 tablespoons extra virgin olive oil

1 yellow onion, chopped

4 cloves garlic, pressed, grated or finely chopped

1 tablespoon ground cumin + 1 teaspoon

1 tablespoon garlic powder + 1 teaspoon

2 teaspoons dried oregano

4 cups chicken stock or broth (my favorite is to use Better Than Bullion- adds more flavor)

2 15 ounce cans cannellini beans, drained and rinsed well

2 pounds boneless skinless chicken breasts, diced

2 teaspoons sea salt, more or less to taste

1/2 teaspoon of black pepper, more or less to taste

**Optional toppings of choice- Fresh chopped cilantro, green onion, shredded cheddar, diced avocado and tortilla chips

**Optional Dairy Creamy oh so tasty Option (the classic way) - 1/2 cup heavy cream, 1 cup sour cream.

Directions

1) Heat two tablespoons of extra virgin olive oil in a large soup pot over medium heat.

2) Add the onion and green chilies and sauté 3-4 minutes until soft.

3) Reduce the heat and add fresh garlic, 1 tablespoon cumin, 1 teaspoon oregano, a large pinch of sea salt and a small pinch of freshly ground black pepper. Cook the garlic and spices with the onions for 2-3 minutes, until fragrant, stirring constantly.

4 )Next, add the chopped chicken breast and the remaining garlic powder, cumin and pinch of salt.

5) Sauté until chicken is lightly browned.

6) Add the broth and beans. Bring to a boil, then reduce to a low simmer. Check in 20 minutes, chicken should be tender and cooked through.

7) If you are making the creamy, dairy version add the heavy cream and sour cream at this point and stir in vigorously with a wire whisk. Taste and add more salt and pepper if necessary.

TiP for a complete meal- I typically serve with a salad and sometimes cornbread.