Light Chicken Chili

This lighter take on chicken chili swaps the heavy beans and tomato base for a brothy, green chile-forward bowl that comes together on the stovetop in about 20 minutes. Boneless chicken breast strips cook with onion and garlic, then simmer in chicken broth with chopped green chiles, cumin, and white pepper.

The green chiles and cumin carry all the flavor here. Without beans or tomatoes to bulk things up, the broth stays clean and the spices hit directly. White pepper instead of black gives a sharper, more immediate heat that fades faster, which keeps each bite bright rather than lingering.

Serving in a tortilla-lined bowl is a clever move. The tortilla soaks up the broth from the bottom while the chili sits on top, giving you something between a soup and a soft taco by the time you finish. Top with sliced olives and low-fat cheddar right before eating so the cheese melts slightly from the heat.

Kitchen Tips

• Cut the chicken into thin, even strips so it cooks through quickly and stays tender. Thick chunks will overcook on the outside before the inside is done.
• Don’t cover the pot during the simmer. You want some liquid to cook off so the broth concentrates.
• Warm the tortillas briefly in a dry skillet before lining the bowls so they’re pliable, not cracking.

Variations

• Add a can of rinsed white beans for more substance and fiber.
• Stir in a squeeze of lime juice and chopped cilantro just before serving for a fresher finish.
• Use corn tortillas instead of flour for a gluten-free option.