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A bowl of low sodium white chicken chili topped with shredded cheese and three jalapeno slices, as seen from above
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5 from 1 vote

Low Sodium White Chicken Chili

This one-pot low sodium white chicken chili goes big on flavor without any added salt! It's a hearty dish that can be ready in just 35 minutes.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course, Soups and Stews
Cuisine: American
Diet: Diabetic, Gluten Free, Low Salt
Keyword: low sodium, Low sodium chili, White chicken chili, White chili
Servings: 8
Calories: 168kcal
Author: Diabetic Foodie


  • 1 tablespoon olive oil
  • 1 white onion (diced)
  • 1 green pepper (diced)
  • 1 jalapeño pepper (diced)
  • 4 garlic cloves
  • 1 tablespoon cumin
  • ½ tablespoon coriander
  • ½ tablespoon chili powder
  • 1 teaspoon dried oregano
  • 4 cup low-sodium chicken stock
  • 1 cup water
  • ¼ cup fresh cilantro leaves (plus more for serving)
  • 14 ounces low-sodium white beans (drained and rinsed)
  • 1 cup corn (fresh or frozen)
  • 1 tablespoon lime juice
  • 4 cups cooked chicken (shredded)
  • Sliced avocado (for serving)
  • Shredded white cheese (for serving)
  • Jalapeño slices (for serving)


  • In a large pot or cast iron dutch oven, heat the olive oil over medium heat. Once the oil is hot, add the onion, green pepper, and jalapeño.
    1 tablespoon olive oil, 1 white onion, 1 green pepper, 1 jalapeño pepper
  • Sauté for 5-7 minutes until slightly tender.
  • Add all the spices and garlic, stir to combine, and sauté for 2 minutes to roast the spices and garlic.
    4 garlic cloves, 1 tablespoon cumin, ½ tablespoon chili powder, 1 teaspoon dried oregano, ½ tablespoon coriander
  • Add the chicken stock, water, white beans, cooked chicken, and corn. Mix, then stir in the cilantro.
    4 cup low-sodium chicken stock, 1 cup water, 14 ounces low-sodium white beans, 1 cup corn, 4 cups cooked chicken
  • Bring everything to a boil, then reduce the heat and simmer for 10 minutes.
  • Add the fresh lime juice and more cilantro leaves, then stir.
    1 tablespoon lime juice
  • Serve the white chili with sliced avocado, shredded cheese, and fresh cilantro leaves.
    Sliced avocado, Shredded white cheese, Jalapeño slices, ¼ cup fresh cilantro leaves


This recipe is for 8 servings of white chili. Each serving is 1 cup.
Make sure to use low-sodium chicken stock and white beans. Better yet, make your own!
If you're not watching your salt intake, you can add a ½ teaspoon of salt if desired.
Leftovers can be stored in an airtight container in the refrigerator.
Chicken should be eaten within 4 days once cooked, so if the chicken was cooked prior to the chili, factor that into how long you store your leftovers.


Serving: 1cup | Calories: 168kcal | Carbohydrates: 15.2g | Protein: 12.9g | Fat: 6.7g | Saturated Fat: 1.4g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 2.9g | Trans Fat: 0g | Cholesterol: 25.5mg | Sodium: 317.5mg | Potassium: 158.8mg | Fiber: 3.7g | Sugar: 4g | Net carbs: 11.5g