This healthy white chicken chili is creamy, hearty, and packed with tender chicken, white beans, corn, and green chilies. It's an easy one-pot dinner that feels comforting while still keeping things light.
Why You'll Love Healthy White Chicken Chili
- Everything cooks in one pot for easy cleanup.
- Blended beans create a creamy texture without heavy cream.
- It's packed with protein from chicken and white beans.
- The leftovers taste even better the next day.
A friend made white chicken chili for me one day, and I still remember how different it felt from the tomato-based chilis I was used to. It was creamy, warm, and full of tender chicken and white beans, with tortilla chips on the side for a little crunch. What I liked most was how filling it was without feeling too heavy. If you enjoy easy chicken dinners like my Rotisserie Chicken or Chipotle Roast Chicken, this has that same simple, comforting feel.
Now I make this healthy white chicken chili at home whenever I want something comforting but still simple. Blending part of the beans creates that creamy texture naturally, while Greek yogurt adds richness without needing heavy cream. The chicken, corn, green chilies, and warm spices make it the kind of one-pot dinner that feels easy but still special, especially with Sautéed Zucchini or Greek Lemon Potatoes on the side.
Key Ingredients in White Chicken Chili
You'll find the exact measurements in the recipe card, but here's a closer look at key ingredients and why I use them.
- Chicken, Broth & Lime: I use chicken breasts, chicken broth, and fresh lime juice as the base of this chili. The chicken becomes tender as it simmers, while the lime adds brightness that balances the creamy broth.
- Onion, Garlic & Green Chilies: The onion and garlic build the flavor foundation, while the green chilies add gentle warmth without making the chili overly spicy.
- White Beans & Corn: I use white beans because they make the chili hearty and naturally creamy. The corn adds a touch of sweetness and texture that works beautifully with the savory broth.
- Greek Yogurt & Seasonings: Greek yogurt creates a rich, creamy finish without heavy cream. Cumin, oregano, paprika, chili powder, parsley, salt, and black pepper add warmth and depth of flavor.
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.
- Swap the Greek yogurt for sour cream.
- Great Northern beans, cannellini beans, or navy beans all work well in this recipe.
My Best Tips for a Creamy Chili
Let the Onion Fully Soften: I like giving the onion a few extra minutes to soften properly before adding the spices. It creates a sweeter flavor base and makes the chili taste more developed.
Taste Before Adding Extra Salt: The saltiness can vary depending on the chicken broth and beans you use. I always wait until the end before deciding if the chili needs any extra seasoning.
Add the Avocado Just Before Serving: I slice the avocado right before serving so it stays fresh and keeps its texture. It adds a creamy contrast that works beautifully with the warm chili.
Make It Ahead: I often make this chili a few hours before serving because the flavors continue to develop as it sits.
How to Store and Reheat Leftovers
Store leftover white chicken chili in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop and add a splash of chicken broth if it has thickened.
What to Serve with White Chicken Chili
I like serving this healthy white chicken chili with something simple on the side to soak up the creamy broth. Spanish Potato Salad adds a fresh contrast to the warm chili, while Cabbage with Corn and Bacon brings extra flavor and texture to the meal. If you'd like some bread on the table, your Chicken Spiedini served with extra garlic butter works surprisingly well alongside a bowl of chili. For dessert, Strawberry Tiramisu or Chocolate Yogurt Pudding make a lovely finish to the meal.
Try These Bean Recipes Next!
Recipe
Healthy White Chicken Chili
Ingredients
For the White Chicken Chili
- 3 tablespoon extra virgin olive oil
- 1 yellow onion - chopped
- 4 cloves garlic - minced
- 1 can diced green chilies - 4-ounce / 115 g
- 1 tablespoon ground cumin
- ½ teaspoon paprika
- ¾ teaspoon dried oregano
- ½ teaspoon chili powder
- 1 tps 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
- 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
- Tortilla chips
- 1 avocado - sliced
Instructions
- Heat 3 tablespoons olive oil in a large pot over medium heat. Add 1 medium yellow onion, chopped, and cook for 5-7 minutes, or until softened. Stir in 4 garlic cloves, minced, and cook for 1-2 minutes until fragrant.
- Add 1 (4-ounce/115 g) can diced green chilies, 1 tablespoon ground cumin, ½ teaspoon paprika, ¾ teaspoon dried oregano, ½ teaspoon chili powder, 1 teaspoon salt, and ½ teaspoon black pepper. Cook for 1 minute, stirring constantly, until fragrant.
- Pour in 3 cups (700 ml) chicken broth and 1 tablespoon fresh lime juice, then add 1 pound (400 g) boneless skinless chicken breasts. Bring to a boil, reduce the heat to medium-low, and simmer for 10-15 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and shred it using two forks.
- Place ½ can of the white beans in a food processor with a splash of water and blend until smooth. Stir the blended beans back into the pot along with the remaining 2 (15-ounce/425 g) cans white beans, drained and rinsed, and 1½ cups (200 g) corn. Simmer for 10 minutes.
- Return the shredded chicken to the pot. Add 1 teaspoon dried parsley and 1 cup (250 g) plain Greek yogurt or sour cream. Stir gently over low heat until fully combined.
- Taste and adjust the seasoning if needed.
- Serve topped with 1 tablespoon fresh cilantro, chopped, 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!