Healthy White Chicken Chili
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You can make a delicious and Healthy White Chicken Chili using the 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. Try my Taco Soup Recipe and Easy Mexican Chicken Soup Recipe next!
Quick Look: Healthy White Chicken Chili
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 6 people
- Dietary: Gluten-free, can be made Vegan
- Method: Stovetop or slow cooker
- Technique: Sauté onion and garlic, add chicken, white beans, broth, and spices and simmer until the chicken is tender. Remove and shred the chicken, return it to the pot, and stir in remaining ingredients. For a thicker chili, blend a portion of the beans and broth, then mix back in and finish with lime and fresh herbs.
- Flavor and Texture: Creamy, comforting, and lightly spiced with a hint of warmth. It has tender shredded chicken, soft beans, and a thick, velvety texture with bright notes from lime and herbs.
Why This Comforting Chili Is So Loved
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!
Try my Italian Beef Chili and Creamy White Chicken Enchiladas next!
Made With Amore,
“The BEST white bean chili! I LOVE this recipe. We made it with your yummy cornbread! I love your recipes! You are my go-to when I need a recipe!”
– Lori
Table of Contents
Simple Ingredients
A few wholesome ingredients are all you need for this cozy chili.
- 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.
- White Beans: Canned white beans, such as cannellini or Great Northern beans, are a key ingredient, providing creaminess and fiber to the soup.
- Chicken Broth: Low-sodium chicken broth serves as the liquid base for the soup, infusing it with a savory and comforting essence.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- 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. Try my Tuscan White Bean Soup vegan variation!
- 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. Looking for another cheesy, creamy soup? Take a look at my Baked Potato Soup.
- 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.
How to Make Healthy White Chicken Chili
This creamy, comforting white chicken chili is packed with tender chicken, hearty beans, and bold flavor—all made easily on the stovetop or in the slow cooker. Follow the step-by step photos and see the recipe card at the bottom for a printable version. If you’re looking for the slow cooker instructions, you can find them in the recipe card.
- In a large pot or Dutch oven, heat olive oil over medium heat. Sauté the chopped onion until it becomes translucent, about 5 minutes. Add minced garlic and jalapeño pepper and cook for 1-2 minutes.
- Place the chicken breasts or thighs to the pot and cook until they’re no longer pink on the outside.
- 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. Bring the mixture to a boil.
- Reduce the heat to low, cover, and simmer for about 20-25 minutes or until the chicken is fully cooked. Remove the chicken from the pot and shred it with two forks.
- Return it to the pot.
- In a blender, combine the reserved beans and a small amount of broth. Blend until smooth. Stir the blended bean mixture into the chili to thicken and make it creamy.
- Stir in the frozen corn kernels (if using), lime juice, and chopped cilantro.
- Continue to simmer for an additional 10-15 minutes until the chili is heated through and the corn is tender. Taste and adjust the seasoning if necessary.
Healthy White Chicken Chili FAQs
To thicken the chili, you can continue to simmer it uncovered for a longer period, or you can blend a portion of the beans and broth, then stir the mixture back into the chili.
I prefer using either chicken breast or thighs!
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. 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. You can reheat on the stove using a low temperature until heated through. Or, to use the microwave, cover the bowl with lid or plastic wrap, leaving a small vent. Reheat in 30-second intervals, stirring between intervals until it’s heated through.
Serving Suggestions
Common accompaniments for healthy chicken chili include Ciabatta Bread, tortilla chips, Homemade Sweet Cornbread, or a side salad (try my Parmesan Vinaigrette). Garnishes like cilantro, avocado, and cheese are also popular choices! For dessert, take a look at my Soft Sugar Cookie Recipe (With Frosting) and Pecan Pie Brownies
My Pro Tips
Recipe Tips
- Use Quality Chicken: Choose high-quality boneless, skinless chicken breasts or thighs for the best taste and texture. Trim any excess fat for a leaner chili.
- Blend Beans for Creaminess: Blending a portion of the beans with some broth and then adding it back to the chili is a fantastic way to create a creamy texture without adding dairy.
- Slow Cooker Versatility: If using a slow cooker, consider using chicken thighs for richer flavor and moisture. Slow cooking allows the flavors to meld together beautifully.
- Simmer for Flavor: Allow the chili to simmer for sufficient time, even after adding the shredded chicken. This allows the flavors to meld together and the chili to thicken.
More Soup Recipes
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White Chicken Chili
Equipment
Ingredients
For the White Chicken Chili:
- 1 pound boneless skinless chicken breasts , or thighs
- 2 15-ounce cans white beans, cannellini or Great Northern), drained and rinsed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil , or avocado oil
- 4 ounce can diced green chilis
- 4 cups low-sodium chicken broth
- 1 ½ teaspoons ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon coriander
- ½ teaspoon chili powder
- Salt and pepper to taste
- 1 cup fresh or frozen corn kernels, optional
- Juice of 1 lime
For Garnish (optional):
- Chopped fresh cilantro
- Sliced green onions
- Sliced jalapenos
- Greek yogurt or low-fat sour cream
- Tortilla chips
- Shredded cheddar cheese
- Lime wedges
- Avocado Slices
Instructions
Stovetop Method:
- In a large pot or Dutch oven, heat olive oil over medium heat. Sauté the finely chopped onion until it becomes translucent, about 5 minutes. Add minced garlic and jalapeño pepper and cook for 1-2 minutes until fragrant.
- Add the chicken breasts or thighs to the pot and cook until they’re no longer pink on the outside.
- 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. Bring the mixture to a boil.
- Reduce the heat to low, cover, and simmer for about 20-25 minutes or until the chicken is fully cooked.
- Remove the chicken from the pot, shred it with two forks, and return it to the pot.
- In a blender, combine the reserved beans and a small amount of broth. Blend until smooth.
- Stir the blended bean mixture into the chili to thicken and make it creamy.
- Stir in the frozen corn kernels (if using), lime juice, and chopped cilantro.
- Continue to simmer for an additional 10-15 minutes until the chili is heated through and the corn is tender. Taste and adjust the seasoning if necessary.
- Serve hot with garnishes, such as chopped cilantro, sliced green onions, Greek yogurt, or shredded cheese.
Crockpot (Slow Cooker) Method:
- 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.
- Transfer the sautéed onion mixture to the slow cooker.
- Place the chicken breasts or thighs on top of the onion mixture in the slow cooker.
- 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.
- 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.
- About 30 minutes before serving, shred the chicken with two forks in the slow cooker.
- Blend the reserved beans and a small broth. Blend until smooth. Stir the blended bean mixture into the chili to thicken and make it creamy.
- Stir in the frozen corn kernels (if using), lime juice, and chopped cilantro.
- Continue to cook for 30 minutes or until the chili is heated through and the corn is tender.
- Taste and adjust the seasoning if necessary. Serve hot with garnishes, such as chopped cilantro, sliced green onions, Greek yogurt, or shredded cheese.
- Enjoy your creamy and flavorful white chicken chili!
Notes
- Use Quality Chicken: Choose high-quality boneless, skinless chicken breasts or thighs for the best taste and texture. Trim any excess fat for a leaner chili.
- Blend Beans for Creaminess: Blending a portion of the beans with some broth and then adding it back to the chili is a fantastic way to create a creamy texture without adding dairy.
- Slow Cooker Versatility: If using a slow cooker, consider using chicken thighs for richer flavor and moisture. Slow cooking allows the flavors to meld together beautifully.
- Simmer for Flavor: Allow the chili to simmer for sufficient time, even after adding the shredded chicken. This allows the flavors to meld together and the chili to thicken.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I fixed this for Dinner today. It is exceptionally good! Will definitely make again. Thank you.
So happy you loved it! It is one we make often as well!
The BEST white bean chili! I LOVE this recipe. We made it with your yummy cornbread! I love your recipes! You are my go-to when I need a recipe! Thank you!
This made my day, truly! Thank you! I am so happy you loved these recipes and many,many more! I can’t wait to hear about what you cook next :).
Very flavorful and easy to make. Next time I would use less liquid because I personally enjoy my chili very thick. I would make this dish again.
I’m glad you loved it! We like a little more broth, yes, adjust to taste!
Delicious! Next time I’m going to double the recipe for leftovers. My family and I really enjoyed the flavor.
So happy they loved it! Yes, it is even better the next day for leftovers.
My whole family loved it (which is rare!).
I sautéed 1/2 cup each zucchini and mushrooms in with the onions in the first step to add a few veggies to round out the nutrition but otherwise this was a fabulous dish and I followed the recipe exactly. You need to make this!
YAY! So happy about this. It is always a treat when the whole family likes the same meal- ha!
I’ve made plenty of white bean chicken chili before and honestly didn’t like any of them. Elena’s recipe is delicious! When I make it for my family or a crowd, it disappears quickly, leaving me thinking I should have made a larger batch.
Yay! Thrilled this one was a keeper! Time to double the batch 😉
Great recipe but I don’t like can peppers. What fresh peppers can I use?
You can use fresh green peppers (small diced)! Enjoy.
The best chicken chili! We love this on a cold day and it is easy to make!