You can make a delicious and healthy white chicken chili recipe using the crockpot (slow cooker) or stovetop. This recipe is packed with flavor and protein and lower in fat than traditional chili recipes. Comforting and creamy (without cream), you will love this easy chicken chili recipe- perfect for cold nights!

Serve with Homemade Cornbread.

Why you’ll love this recipe

This creamy, easy white chicken chili is the epitome of comfort in a bowl. With tender shreds of chicken, velvety beans, and a medley of aromatic spices, it’s a hearty and wholesome dish that warms you from the inside out.

The sautéed onions and green chilis lend a subtle sweetness and a mild kick of heat, while the blended beans create a luxuriously creamy texture without the need for heavy cream.

Topped with a vibrant sprinkle of cilantro and a dollop of tangy Greek yogurt, it’s the perfect fusion of comfort and health, making it an absolute must-try for chili enthusiasts and cozy dinner nights. It’s an easy recipe the whole family will love!

Also, try my Italian Beef Chili.

Simple Ingredients

• Chicken: Tender and juicy boneless, skinless chicken breasts or thighs provide the protein base for this comforting soup. I prefer chicken thighs!
• Olive Oil: Used for sautéing the onions and adding a touch of richness to the dish.
• Onion: Finely chopped onion is sautéed to add a sweet and savory flavor base to the chili.
• Garlic: Minced garlic enhances the aromatic profile of the chili with its pungent and fragrant notes.
• Jalapeño Pepper: Adds a subtle heat and a touch of spiciness to the chili; the heat level can be adjusted to your preference.
• White Beans: Canned white beans, such as cannellini or Great Northern beans, are a key ingredient, providing creaminess and fiber to the soup.
• Diced Green Chilis: Canned diced green chilis contribute a mild heat and a distinctive flavor that complements the other ingredients.
• Chicken Broth: Low-sodium chicken broth serves as the liquid base for the soup, infusing it with a savory and comforting essence.
• Spices: Ground cumin, coriander, dried oregano, and chili powder add layers of warm and earthy flavors to the chili.
• Salt and Pepper: season the chili to your taste preference.
• Frozen Corn (optional): Adds a hint of sweetness and texture to the chili; it’s optional but a delightful addition.
• Lime Juice: Fresh lime juice provides a zesty and citrusy kick that brightens the flavors.
• Cilantro: Chopped fresh cilantro serves as a vibrant and aromatic garnish for a burst of freshness.
• Cheese (optional): Shredded reduced-fat Monterey Jack or pepper jack cheese can be added as a creamy and indulgent topping.
• Garnishes (optional): Additional garnishes like sliced green onions and Greek yogurt or sour cream add extra layers of flavor and freshness to the dish.

See the recipe card for quantities.

How to Make Healthy White Chicken Chili

Follow these easy steps and see the recipe card for a printable versions!

Serve hot with garnishes, such as chopped cilantro, sliced green onions, Greek yogurt, or shredded cheese.

How to Make White Chicken Chili Crockpot or Slow Cooker

1. In a skillet or pan, heat the olive oil over medium heat. Sauté the finely chopped onion until it becomes translucent, about 5 minutes. Add minced garlic and cook for 1-2 minutes until fragrant.
2. Transfer the sautéed onion mixture to the slow cooker.
3. Place the chicken breasts or thighs on top of the onion mixture in the slow cooker.
4. Add the white beans (reserving about 1/2 cup for blending later), diced green chilis, chicken broth, cumin, coriander, oregano, chili powder, salt, and pepper to the slow cooker.
5. Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked and easily shreds with a fork.
6. About 30 minutes before serving, shred the chicken with two forks in the slow cooker.
7. Combine the reserved beans and a small broth, or use an immersion blender. Blend until smooth. Stir the blended bean mixture into the chili to thicken and make it creamy.
8. Stir in the frozen corn kernels (if using), lime juice, and chopped cilantro.
9. Continue to cook for 30 minutes or until the chili is heated through and the corn is tender.
10. Taste and adjust the seasoning if necessary. Serve hot with garnishes, such as chopped cilantro, sliced green onions, Greek yogurt, or shredded cheese.

If you love Mexican recipes, you will also enjoy Turkey Tacos For Thanksgiving and Mexican Soup!

FAQs

Substitutions

• Protein Substitutions:
  • Instead of chicken breasts or thighs, you can use turkey, ground chicken, ground turkey, or even ground beef for a different flavor profile. You can even use leftover shredded rotisserie chicken.
  • For a vegetarian version, consider using tofu, tempeh, or meatless crumbles.
• Bean Substitutions:
  • While cannellini or Great Northern beans are commonly used, you can try navy beans, black beans, pinto beans, or butter beans for a variation in texture and flavor.
• Broth Substitutions:
  • If you’re looking for a lower-sodium option, use low-sodium vegetable broth or mushroom broth.
  • Use homemade chicken, vegetable broth, or chicken stock instead of store-bought for a richer flavor.

Variations

Here are five recipe variations for White Chicken Chili to suit different tastes and dietary preferences:

• Vegan White Bean Chili:
  • Substitute chicken with plant-based protein sources like tofu or tempeh. Use vegetable broth instead of chicken broth. Add extra veggies like diced bell peppers, zucchini, and carrots. Garnish with avocado slices, dairy-free cheese, and vegan sour cream.
• Spicy White Chicken Chili:
  • Increase the jalapeño peppers or use hotter chili varieties for extra heat. Add a pinch of cayenne pepper or red pepper flakes for more spiciness. Serve with a drizzle of hot sauce for an added kick.
• Creamy White Chicken Chili with Cream Cheese:
  • Stir 4-8 ounces of softened cream cheese into the chili for added creaminess. Top with shredded cheddar cheese and fresh chives.
• Slow Cooker White Chicken Chili with Sweet Potatoes:
  • Cube sweet potatoes and add them to the slow cooker for a hearty, sweet element. Season with smoked paprika and ground cinnamon for a warm, comforting touch.

Equipment

• Crock Pot or Slow Cooker
• Dutch Oven
• Blender

How to Store and Reheat

Storing:

1. Refrigeration: Allow the chili to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.
2. Freezing: If you want to store it for longer, transfer the chili to a freezer-safe container or resealable freezer bags. Make sure to remove as much air as possible to prevent freezer burn. It can be frozen for up to 2-3 months.
3. Portioning: Consider dividing the chili into serving portions before freezing for convenient reheating.

Reheating:

From the Refrigerator:

1. Transfer the desired amount of chili to a saucepan or microwave-safe bowl.
2. On the stovetop, reheat the chili over low to medium heat, stirring occasionally until it reaches the desired temperature. Be cautious not to bring it to a boil, as this may affect the texture.
3. Cover the bowl in the microwave with a microwave-safe lid or plastic wrap, leaving a small vent. Reheat in 30-second intervals, stirring between intervals until it’s heated through.
4. Once reheated, serve your White Chicken Chili with your favorite garnishes.

From the Freezer:

1. If the chili is frozen, it’s best to thaw it in the refrigerator overnight.
2. Once thawed, follow the steps for reheating from the refrigerator as mentioned above.

More Soup Recipes

Tuscan White Bean Soup

No Potato Leek Soup Recipe (Creamy and Easy)

Italian Penicillin Soup (Pastina Soup)

Pasta e Fagioli (Italian Pasta and Bean Soup)

What to Serve with White Chicken Chili

Common accompaniments for healthy chicken chili include homemade bread, tortilla chips, cornbread, or a side salad. Garnishes like cilantro, avocado, and cheese are also popular choices.

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