This white chicken chili with Greek yogurt combines tender shredded chicken, white beans, corn, and green chiles in a creamy, seasoned broth. It cooks in one pot and is ready in 40 minutes, making it practical for a comforting weeknight dinner.
Why You'll Love Healthy White Chicken Chili
- One-pot method: The aromatics, chicken, beans, and creamy finish all come together in the same pot.
- Naturally thickened: Blended white beans create body without flour or heavy cream.
- Balanced flavor: Warm spices and green chiles are lifted by fresh lime, with corn adding gentle sweetness.
- Weeknight timing: The chili reaches the table in 40 minutes, including preparation.
A friend first served me this chili, and its broth differed from my tomato-based easy pork chili. It was warm and filling, but the white beans and yogurt kept the finished bowl from feeling too heavy. I especially remembered the contrast between tender chicken and crunchy tortilla chips. Now this is the white chicken chili I make whenever I want that same simple comfort.
I like how cumin, oregano, paprika, and green chiles give this chili warmth without overwhelming the chicken. Blended beans thicken the broth, while Greek yogurt creates a smooth finish instead of a heavy one. Compared with my chicken noodle soup, this recipe gains its body from beans rather than noodles. Corn adds sweetness and texture, while lime keeps the seasoned broth balanced. Keeping the heat low after adding yogurt preserves the creamy consistency.
Key Ingredients in White Chicken Chili
These ingredients give the chili its creamy texture, gentle warmth, and satisfying finish.
- Chicken and white beans: I simmer chicken breasts directly in the broth, while white beans add substance and provide natural thickness.
- Green chiles and warm spices: Green chiles, cumin, paprika, oregano, and chili powder give me gentle warmth without overpowering the creamy base.
- Corn and lime: For me, corn adds welcome sweetness, while fresh lime brightens the savory broth.
- Greek yogurt: A low-heat finish lets me stir in Greek yogurt for creaminess without relying on heavy cream.
How to Make White Chicken Chili
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. In a big pot, warm extra virgin olive oil over medium heat. Cook chopped onion until clear, about 5-7 minutes. Add minced garlic and cook 1-2 minutes until it smells good.
2. Stir in diced green chilies, cumin, paprika, oregano, chili powder, salt, and pepper. Cook for 1 minute, stirring to toast the spices.
3. Add chicken broth, lime juice, and chicken breasts. Bring to a boil, then cover, simmer on medium-low for 10-15 minutes until the chicken is juicy and fully cooked.
4. Place the chicken breasts on a cutting board, shred them with two forks, and set aside.
5. Blend half a can of beans with a little water until smooth, then add them to the soup.
6. Add the drained white beans and corn, then simmer for 10 minutes until heated and flavorful.
7. Lower the heat, then mix in the shredded chicken, parsley, and Greek yogurt or sour cream. Let it heat for about a minute, stirring occasionally. Finally, taste and adjust the seasoning as needed.
8. Serve hot with fresh cilantro, tortilla chips, and avocado for the perfect finishing touch. Then, sit back, relax, and enjoy your tasty white chicken chili!
Easy Swaps That Work Well
- Use rotisserie chicken instead of chicken breasts if you have leftovers in the fridge.
- Replace Greek yogurt with the same amount of sour cream for a richer finish.
- Great Northern beans, cannellini beans, or navy beans all work well in this recipe.
Tips for Healthy White Chicken Chili
- Soften the onion completely: Cook it until tender before adding the garlic and spices so the flavor base is mellow rather than sharp.
- Bloom the spices briefly: Stir them for one minute to release their aroma without allowing them to scorch.
- Season at the end: Broth and canned beans vary in sodium, so taste the finished chili before adding more salt.
How to Store and Reheat Leftovers
I store leftover white chicken chili in an airtight container in the refrigerator for up to 3 days. I reheat it gently on the stovetop, adding a splash of chicken broth if it has thickened.
What to Serve with White Chicken Chili
I like serving this chili with avocado and tortilla chips for creamy and crunchy contrast. A slice of moist cornbread is also useful for soaking up the seasoned broth.
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Recipe
Healthy White Chicken Chili
Ingredients
For the White Chicken Chili
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion - chopped
- 4 garlic cloves - minced
- 115 g diced green chilies - 1 can
- 1 tablespoon ground cumin
- ½ teaspoon paprika
- ¾ teaspoon dried oregano
- ½ teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 700 ml chicken broth
- 1 tablespoon fresh lime juice
- 400 g boneless skinless chicken breasts
- 2 cans white beans - drained and rinsed, 15-ounce / 425 g per can
- 200 g corn - frozen or fresh
- 1 teaspoon dried parsley
- 250 g plain Greek yogurt - or sour cream
For Serving
- 1 tablespoon fresh cilantro - chopped
- 1 avocado - sliced
- Tortilla chips
Instructions
- Heat 3 tablespoons extra virgin olive oil in a large pot over medium heat. Add 1 medium yellow onion, chopped, and cook for 5-7 minutes, until softened. Add 4 garlic cloves, minced, and cook for 1-2 minutes, until fragrant.
- Add 115 g diced green chilies (1 can), 1 tablespoon ground cumin, ½ teaspoon paprika, ¾ teaspoon dried oregano, ½ teaspoon chili powder, 1 teaspoon salt, and ½ teaspoon ground black pepper. Cook for 1 minute, stirring constantly.
- Pour in 700 ml chicken broth and 1 tablespoon fresh lime juice, then add 400 g boneless skinless chicken breasts. Bring to a boil. Reduce the heat to medium-low, cover, and simmer for 10-15 minutes, or until the chicken reaches 74 °C in the thickest part.
- Transfer the chicken to a cutting board and shred it with two forks.
- Place half of one can of the drained beans in a food processor. Add a small splash of water and blend until smooth. Stir the blended beans into the pot with the remaining 1 ½ cans of beans and 200 g corn. Simmer for 10 minutes.
- Return the shredded chicken to the pot. Add 1 teaspoon dried parsley and 250 g plain Greek yogurt or sour cream. Stir gently over low heat until fully combined. Do not let the chili boil.
- Taste the white chicken chili and adjust the seasoning if needed.
- Serve topped with 1 tablespoon fresh cilantro, 1 avocado, sliced, and tortilla chips.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
This white chicken chili looks amazing! Can't wait to try it. Thanks for sharing!