This healthy white chicken chili recipe is packed with protein, low in fat, and bursting with delicious flavor. It’s perfect for a quick weeknight dinner or an easy crowd-pleasing dish for gatherings. This healthy yet satisfying chili is also made with gluten free and dairy free ingredients!
Soup season has arrived! Bring on the warm bowls of goodness and cozy blankets.
Why You’ll Like This Chili
- Simple ingredients - This white chicken chili recipe is made with many ingredients you probably already have in your pantry.
- Quick - Like with many soups and chili dishes, this recipe comes together very easily and can be made in under 30 minutes on the stove.
- Flavorful - It’s made with a handful of spices that bring this chili to the next level. It’s not a spicy chili but it does have a bit of a kick to it.
- Gluten and Dairy Free - Made with beans, chicken, broth, and a few more healthy spices and vegetables. There’s no added dairy or flour in this chili.
Ingredients in Healthy White Chicken Chili
- White beans - I typically will use cannellini beans or pinto beans for this chili. You can also use great northern beans or whatever white bean you have on hand.
- Olive oil - or any cooking oil for sautéing on the stovetop.
- Onion and garlic - a must for all chili and soup recipes in my opinion!
- Chicken breasts - This recipe calls for about 2-3 breasts depending on size and amount of chicken desired. You can also use already cooked shredded chicken or rotisserie chicken for convenience.
- Chicken broth - I use low-sodium chicken broth or homemade bone broth for extra flavor.
- Green chilis - I use canned green chilis that you can usually find next to the beans in the grocery store.
- Corn - you can use either canned, fresh or frozen corn.
- Seasoning - there is cumin, chili powder, oregano, salt, coriander, and parsley used in this flavorful chili recipe.
- Lime juice - Use fresh lime squeezed juice for optimal flavor. You can also serve the chili with lime wedges.
How to Make White Chicken Chili
On the stovetop:
- Drain and rinse the canned beans. Divide half of the beans and mash them in a medium bowl. Reserve the other half of the beans for later.
- Heat a large stockpot on medium and add 1-2 tbsp of olive oil, onions and garlic. Sauté until the onions are transparent and fragrant.
- Place the chicken in the pot. Add 1 cup of the broth and bring it to a boil. Reduce heat, cover and let it simmer for 15 minutes or until the chicken is cooked through.
- Take out the chicken and shred it with a fork or cut into cubes.
- Return the chicken back to the stockpot and add the remaining broth, green chilis, corn, cumin, chili powder, oregano, salt, coriander, and parsley. Also add the beans, both whole beans and the smashed beans. Stir and let simmer uncovered for 10-15 minutes.
- Remove from heat and add the lime juice. Top with chopped spinach or cilantro.
- Taste and adjust salt as desired. Serve on its own or with tortilla chips and avocado.
In the slow cooker:
- Drain and rinse the canned beans. Mash half of the beans and keep the other half whole.
- In a slow cooker, add the un-cooked chicken breasts, broth, onion, garlic, green chilis, corn, cumin, chili powder, oregano, salt, coriander, and parsley. Add the beans, both the mashed and whole beans.
- Cook on low for 4-5 hours or high for 2-3 hours and until the chicken has reached an internal temperature of at least 165°F.
- Remove the chicken breasts and shred or cut into cubes. Add it back to the chili and add the lime juice. Taste and adjust salt as desired.
Chili Topping Suggestions
- Sprinkle on some freshly chopped spinach or cilantro for added flavor.
- Top with chopped avocado.
- Add jalapeno to make this chili spicy.
- Serve with tortilla chips or crispy bread for dipping chili.
How to Store
Store leftover chili in an airtight container for up to 4 days. This white chicken chili can also be stored in the freezer for up to 3 months.
More Soup Recipes:
- The Best Slow Cooker Turkey Chili
- Slow Cooker Creamy Turkey Chowder
- Easy Hamburger Vegetable Soup
- Roasted Tomato Basil Soup
- Vegetable Cabbage Soup
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Healthy White Chicken Chili (Dairy Free)
This healthy white chicken chili recipe is packed with protein, low in fat, and bursting with delicious flavor.
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Servings: 6 servings
Ingredients
- 2 15 oz can cannellini beans or pinto beans drained and rinsed
- 1-2 tbsp olive oil
- 1 small yellow onion diced
- 4 garlic cloves minced
- 1 lbs boneless skinless chicken breasts about 2-3 breasts
- 4 cups low sodium chicken stock or bone broth
- 2 4 oz can green chilis diced
- 1 12 oz can corn drained
- 2 tsp ground cumin
- 1 tsp chili powder
- 1 tsp oregano
- ½ tsp salt
- ¼ tsp coriander
- ¼ tsp dried parsley
- 1 lime juiced
Instructions
Stovetop:
- Drain and rinse the canned beans. Divide half of the beans and mash them in a medium bowl. Reserve the other half of the beans for later.
- Heat a large stockpot on medium and add 1-2 tbsp of olive oil, onions and garlic. Sauté until the onions are transparent and fragrant.
- Place the chicken in the pot. Add 1 cup of the broth and bring it to a boil. Reduce heat, cover and let it simmer for 15 minutes or until the chicken is cooked through.
- Take out the chicken and shred it with a fork or cut into cubes.
- Return the chicken back to the stockpot and add the remaining broth, green chilis, corn, cumin, chili powder, oregano, salt, coriander, and parsley. Also add the beans, both whole beans and the smashed beans. Stir and let simmer uncovered for 10-15 minutes.
- Remove from heat and add the lime juice. Top with chopped spinach or cilantro.
- Taste and adjust salt as desired. Serve on its own or with tortilla chips and avocado.
Slow Cooker
- Drain and rinse the canned beans. Mash half of the beans and keep the other half whole.
- In a slow cooker, add the un-cooked chicken breasts, broth, onion, garlic, green chilis, corn, cumin, chili powder, oregano, salt, coriander, and parsley. Add the beans, both the mashed and whole beans.
- Cook on low for 4-5 hours or high for 2-3 hours and until the chicken has reached an internal temperature of at least 165°F.
- Remove the chicken breasts and shred or cut into cubes. Add it back to the chili and add the lime juice. Taste and adjust salt as desired.
Notes
Store leftover chili in an airtight container for up to 4 days. This white chicken chili can also be stored in the freezer for up to 3 months.
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