White Chicken Chili

5 from 8 votes

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!

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Mexican

Keyword: chili, white chicken chili

Servings: servings

Author: Elena Davis

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

US Customary - Metric

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