Healthy White Chicken Chili recipe is a 30 minute meal with the option of making it 3 different ways. Whether made on the stovetop, in the Instant Pot or a slow cooker, this healthy chicken chili is easy and extremely popular for a reason! Serve with tortilla chips or almond flour cornbread, avocado slices, and your favorite cheese!
A true crowd pleaser just like this buffalo chicken chili, chili with ground chicken and this ground turkey chili recipe.
Table of Contents
- Why You’ll Love This Recipe
- Ingredients for Healthy White Chicken Chili
- How to Make White Chicken Chili on the Stove
- Make It in the Crock Pot
- Make It in the Instant Pot
- Tips for Best Results
- Variations
- Toppings Ideas
- What to Serve Healthy White Chicken Chili with?
- How to Store and Reheat
- FAQs
- More Healthy Recipes to Try
- Healthy White Chicken Chili Recipe
Soup and stew, no matter where you’re from, will always be comfort food, especially when there’s a chill in the air. I did not grow up in Ukraine eating any kind of chili, especially white chicken chili.
We warmed up every single day with bowls of borscht and healthy chicken noodle soup.
So, chili, in general, is something I’ve learned to love over the years and healthy white chicken chili is a welcome change to the traditional beef chili that I was first introduced to.
Both are hearty, wholesome, and delicious healthy chili recipes, but the creamy, slightly salty, flavorful white chicken chili is a nice way to switch it up!
Why You’ll Love This Recipe
- Lighter meal: This version of a very popular dish is healthier as it doesn’t require any cream cheese or heavy cream. Instead, I use plain Greek yogurt which is high in protein and still gives it that creamy velvety texture.
- Delicious: Made with tender beans, juicy kernels of corn, shredded chicken, green chilies, and a tasty broth infused with tons of delicious flavor and texture. The slightly mashed cooked beans also give it the body and heartiness. It doesn’t skimp on flavor and rivals any gourmet restaurant soup recipe!
- Family friendly recipe: It’s not too spicy, so the kids will have no problem polishing off their bowls.
- Quick to make: The entire recipe comes together in as little as 30 minutes, depending on your cooking method (white chicken chili in crockpot will slow cook longer).
- Easy to make 3 different ways: In the crockpot, on the stovetop or in the Instant Pot. You decide!
- Perfect for meal prep: Leftovers can be kept in the fridge or frozen, so make a big batch and meal prep lunches for the week!
Ingredients for Healthy White Chicken Chili
To make this healthy white chicken chili, you will need just a few simple ingredients.
- Chicken: Boneless skinless chicken breasts come with a lot of meat and are easy to shred once cooked and start falling apart.
- Beans and corn: When cooked, great Northern beans or cannellini beans, are buttery and just melt in your mouth. They add to the creaminess and the juicy corn gives it added texture with a bit of sweetness from the juice. Use frozen corn, quickly cook corn on the cob in Instant Pot or use leftover crock pot corn on the cob.
- Aromatics: Onion and garlic are needed to impart flavor into the entire dish.
- Diced green chilies: A can of this will add not only a bit of heat but flavor too!
- Chicken broth: Look for low sodium broth, if you can. If you’ve got some homemade chicken broth or Instant Pot chicken broth, by all means, use that!
- Herbs and spices: Ground cumin, dried oregano, chili powder, cayenne pepper, salt, and pepper to taste. You can adjust any of these to your preferences. Fresh cilantro is perfect to add some vibrant herbaceous notes or skip all together.
- Yogurt: Plain Greek yogurt adds the thick and rich body that the base of the white bean chicken chili needs without the heaviness of processed cream cheese and heavy cream. Be sure to use yogurt with at least 2% fat.
- Fresh lime juice: The acid from the lime juice is exactly what this chili needs to cut through the creaminess.
- Oil: I use avocado oil because of its heat tolerance and health benefits. Olive oil will work just as well.
- For serving: Tortilla chips, avocado, yogurt, fresh limes.
How to Make White Chicken Chili on the Stove
Here is a quick overview how to make healthy white chicken chili on the stove. Crockpot and Instant Pot versions are down below. Also there is detailed recipe card with all 3 cooking options at the end of this post.
- Saute veggies with spices: Saute onion and garlic for a few minutes. Then add spices for 30 seconds to allow them to release their flavors. You want to stir at this point constantly to prevent burning.
- Mash the beans: Mash about 1 cup of white beans with a fork and a bit of water, if necessary. Beans starch will thicken the chili as it cooks. I find mashing beans before rather than after cooking much easier. Especially, because there is no blender to wash.
- Cook the chili: Then add chicken, broth, green chilies, corn and simmer for 20 minutes. The tight lid on a heavy bottom pot or even better option Dutch oven cooks chili fast.
- Shred the chicken: You can do it inside the pot with two forks. I like to use meat claws (also great for chicken salad), so I remove chicken and place it on the cutting board and then shred.
- Combine with seasonings: Return chicken to the pot along with lime juice, cilantro, and yogurt. Make sure the stove is off, so the yogurt doesn’t curdle. Your white chicken chili recipe is ready!
Make It in the Crock Pot
The difference between stovetop and crockpot white bean chicken chili is that you have to saute onion, garlic, and spices in the skillet and then transfer them to the slow cooker. And add only 1 cup broth.
- Cook veggies in a skillet: Saute onion, garlic, and spices in the skillet. Transfer to a large slow cooker.
- Combine in the slow cooker: Mash 1 cup of beans and add to the slow cooker along with other whole beans, only 1 cup of broth, chicken, and corn.
- Cook: Cover and cook on Low heat for 6 hours or on High heat for 3 hours.
- Shred meat and season: Shred chicken and return it to the crockpot along with cilantro, lime juice, and yogurt.
Recipe Tip
If you like to use the Keep Warm setting for your chili, I recommend adding the yogurt to individual bowls once served, to prevent it from scorching.
Make It in the Instant Pot
If you know me, you know I am obsessed with Instant Pot recipes. It just makes healthy dinner a reality and so much easier.
I do have an official Instant Pot white chicken chili recipe. However, here is a quick run down:
- No need to saute: You don’t have to saute the veggies or spices. Food cooked under pressure comes out more flavorful.
- Add and cook: Just throw everything in the Instant Pot in the order listed in the recipe (please note only 1 cup of broth). Pressure Cook on High pressure for 20 minutes.
- Quick release, shred, and season: Quick Release the pressure. Shredding the chicken can be done right in the pot because it’s stainless steel. Add cilantro, lime juice, and yogurt.
Recipe Tip
Just like with a slow cooker version, if you like to keep your white chicken chili warm while you wait to serve it, hold off on adding the yogurt until it’s served. That way it won’t curdle in the pot.
Tips for Best Results
- Chicken broth amount varies: For each different cooking method, pay attention to the amount of liquid used. The Instant Pot and slow cooker only require 1 cup whereas the stovetop requires 3 cups of chicken broth. This is because cooking on the stovetop will allow more of the liquid to evaporate.
- Make it more creamy: The base is already thick and creamy, and the beans are nice and buttery, but if you like your soup even more blended, pulse it with an immersion blender for a few seconds until desired consistency is reached.
- Make it thicker: If you find using the Greek yogurt doesn’t give you thick enough results you’re after, you can add a cornstarch slurry to thicken it up a bit.
- Don’t use non-fat yogurt: 0% or 1% yogurt lacks flavor and body. It tastes quite chalky on its own. This creamy chili recipe relies on the fat in yogurt because all other ingredients do not contain any of it.
Variations
- Cream cheese: If cream cheese is what you have on hand and you don’t mind using it, make classic white chicken chili with cream cheese instead of Greek yogurt or in addition to it.
- Using chicken thighs: Instead of chicken breasts, use the same weight of boneless skinless chicken thighs. No changes to the recipe are necessary.
- Leftover cooked chicken: Use leftover store-bought rotisserie chicken or from another recipe. I use Instant Pot shredded chicken breast, Instant Pot chicken breast or even Instant Pot frozen chicken frequently. Add it in the beginning just like when you would add raw chicken. Super flavorful and even easier!
- Using fresh corn on the cob: Scrape off the kernels if you’ve got an abundance of corn from the market or garden.
- No heat: If you want to keep peppers in your soup but none of the kick, swap for sauteed diced bell peppers. Green for savory and red for a sweeter flavor.
- Other spices: Ground coriander is a nice addition to increasing the flavor profile.
Toppings Ideas
When it comes to chili toppings, it is all about personal taste, heat preference and availability. This healthy white chicken chili is mouthwatering and delicious all on its own but that doesn’t mean you can’t load it up with your favorite toppings:
- Cilantro: Never too much but I know some people find it soapy. You can also omit it!
- Yogurt: Or sour cream which is creamier.
- Tortilla chips. Crunchy, crispy, and slightly salty are great for dipping!
- Avocado: If you have a ripe one, dice it or slice it and serve on top.
- Heat: If you can handle the heat, fresh sliced jalapeno with seeds is amazing addition.
- Cheese: Top with shredded cheese for additional cheesiness. Cheddar, Monterrey Jack, and even Parmesan would work. Or crumbled Cotija cheese is a classic!
What to Serve Healthy White Chicken Chili with?
- Serve chili traditionally with some healthy cornbread or healthy cornbread muffins for extra carbs and fiber.
- Make a classic soup and salad combo with simple butter lettuce salad or lettuce salad recipe.
- If you are feeding hungry boys like I am, try a classic soup and sandwich pairing with grilled cheese.
- Have fiesta night with guacamole and pico de gallo!
How to Store and Reheat
Store: This white chicken chili recipe serves 6 people. It was enough for our family of 4 for dinner and then Alex and I finished it for lunch, so you may not have any leftovers for long. But if you do, refrigerate them in an airtight container for up to 5 days.
Freeze: If you’re serving only 1 or 2 people, make the entire batch of chili and freeze any leftovers. Because there is not much dairy, chili will thaw just fine. Freeze in an airtight container for up to 3 months. You can also make this recipe as a freezer meal, following my freezer meals instructions.
Reheat: Thaw in the fridge overnight and then reheat on low heat on the stove, in the slow cooker, or steam in the Instant Pot for 5 minutes. The nice thing about a pressure cooker is that you can thaw chili from frozen.
FAQs
Canned diced green chilies are usually not spicy. However, there are mild and spicy versions. My stores carry very mild green chilies and that is what I am using. You can skip them altogether and use more cumin and maybe ground coriander would be nice too. Or add sauteed bell peppers.
Some of our readers have had success using dry beans in the slow cooker by adding an extra 1.5 cup of water at the start to account for the dried beans, which by the time it was ready (4 hours), the chili was nice and thick. Alternatively, you could soak them overnight and cook next day. Here is a full tutorial how to cook dried beans on the stove.
The awesome thing about this chili is that it’s completely flexible and customizable to your liking. Adding Rotel or diced tomatoes will increase the acidity and tomato flavor, and change the color of the chili, but it will be great!
Yes! Omit the chicken and bam. Also, use vegetable broth instead of chicken broth and if you’d like, you can increase the number of beans used.
Unlike traditional chili, there are no tomato products to turn it red! Instead, we’re using white beans, white yogurt, and in some cases, white cream cheese. So, naturally, this would result in a white stew!
More Healthy Recipes to Try
- Creamy chicken enchilada soup
- Instant Pot turkey chili
- Instant Pot white chicken lasagna soup
- Healthy mac and cheese
Healthy White Chicken Chili
Equipment
Ingredients
- 1.5 pounds boneless skinless chicken breasts 3 medium-large
- 1 small onion diced
- 2 large garlic cloves minced
- 1 tablespoon oil I use avocado oil
- 3 cups chicken broth low sodium
- 2 x 15 ounces cans great Northern beans or cannellini beans drained and rinsed
- 2 cups corn
- 4 ounces can diced green chilies
- 1 teaspoon cumin ground
- 1/2 teaspoon oregano
- 1/2 teaspoon chili powder
- 1/8 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 small bunch cilantro finely chopped
- 1/2 cup plain or Greek yogurt fat 2%+
- 1 lime juice of
- Tortilla chips, avocado, more yogurt, limes for serving
Instructions
Stovetop Healthy White Chicken Chili
- Preheat large dutch oven or heavy bottom pot on medium-high heat and swirl oil to coat. Add garlic and onion, sauté for 3 minutes, stirring occasionally. Add cumin, oregano, chili powder, cayenne pepper, salt and pepper and cook for 30 seconds, stirring constantly.
- In a small bowl, add about 1 cup of beans and mash with a fork. It helps to thicken the chili.
- Transfer to the pot along with chicken broth, remaining whole beans, corn, green chilies and chicken breasts. Cover, bring to a boil, reduce heat to low-medium and simmer for 20 minutes.
- Turn off the heat. Remove chicken and shred with 2 forks or meat claws. Return chicken to the pot along with lime juice, cilantro and yogurt.
- Stir and serve warm with your favorite toppings like tortilla chips, cheese, more cilantro and lime.
Slow Cooker Healthy White Chicken Chili
- Preheat large ceramic non-stick skillet on medium-high heat and swirl oil to coat. Add garlic and onion, sauté for 3 minutes, stirring occasionally. Add cumin, oregano, chili powder, cayenne pepper, salt and pepper and cook for 30 seconds, stirring constantly. Transfer to a large slow cooker.
- In a small bowl, add about 1 cup of beans and mash with a fork. Transfer to the slow cooker along with only 1 cup broth, remaining whole beans, corn, green chilies and chicken breasts. Cover and cook on Low for 6 hours or on High for 3 hours.
- After follow the steps like in the stovetop version above.
Instant Pot Healthy White Chicken Chili
- In a small bowl, add about 1 cup of beans and mash with a fork.
- To 6 or 8 quart Instant Pot, add ingredients in the following order: garlic, onion, corn, whole and mashed beans, chicken breasts, green chiles, cumin, oregano, chili powder, cayenne pepper, salt, pepper and only 1 cup broth. Do not stir.
- Close the lid, set pressure vent to Sealing and Pressure Cook on High or Manual for 20 minutes. Release pressure using Quick Release method by turning pressure valve to Venting position immediately after cooking.
- Open the lid, remove chicken and shred with 2 forks or meat claws. After follow the steps like in the stovetop version above.
Video
Notes
- Store: Refrigerate in an airtight container for up to 5 days.
- Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
- Diced green chilies substitute: Canned diced green chilies are usually not spicy. You can skip diced green chilies all together and use more cumin and maybe coriander would be nice too. Or add sauteed bell pepper.
- Rotisserie chicken: Yes, you can use shredded rotisserie chicken. Add it in the beginning just like when you would add raw chicken – more flavor.
- Cream cheese: Add 2-3 ounces with yogurt or in place of it, if you wish. I do add it to my Instant Pot white chicken chili.
Great with corn bread.
I’m glad you enjoyed this recipe, Nancy. 🙂 I need to come up with a good cornbread recipe. Care to share one?
The family loved this so much although I admit I did add some sweet chilli sauce to mine. It made HEAPS – although I didn’t bother with freezing it… It seemed to taste better the next day ?. Thanks again Olena for another delicious, healthy recipe.
I’m glad you enjoyed this recipe, Simone. 🙂 Heat taste buds do differe, no worries.
Awesome!
So happy to hear you loved this recipe, Micki!
I love your recipe. It’s always easy and healthy. Thank you very much.
I’m glad you enjoyed this recipe, Pat. 🙂 So welcome!
This is delicious! One of the first recipes I made in my Instant Pot, it was foolproof and made with ingredients I had on hand already. This is in my regular rotation of meals. Everyone loves it! Oh, I upped the Cayenne pepper to 1/2 Tsp and added a finely diced jalapeño pepper. We like spicey.
Fantastic! Glad you enjoyed the recipe, Debbie! I think everyone likes it more spicy except my youngest child and husband lol
Easy to make and tasty
Yay! So happy to hear! Thanks for taking time from your busy schedule to let me know you enjoyed my recipe, Andriy.
Very tasty! I added sour cream and a few extra veggies on hand that needed to be used up. Turned out great.
Awesome!
This was delicious. I made to put in the freezer so I didn’t add the lime juice yet but it’s already tasted great!
Yay! So happy to hear! Thanks for taking time from your busy schedule to let me know you enjoyed my recipe.
Made this for dinner last night in the Instant Pot. Some modifications: I wanted more veggies so in keeping with the “white” theme, I sautéed a chopped zucchini and yellow bell pepper on the side, since 10 min in the IP would make them mushy. I accidentally bought just 1 can of beans, so my consistency ended up more like a soup than chili, but that was ok. I had one stale corn tortilla in the fridge, so I chopped that up and put it in the IP at the beginning, as a thickening agent. I also doubled the spices because my husband & I both like lots of flavor 🙂 . I’ll be making this again!
Fantastic! Glad you enjoyed the recipe!
Sounds and looks delicious, Olena! I am giving it 5 stars because I FEEL it will turn out great even before trying it . And I am also from Texas like Olivia, so it’s hot and I shall do it in when it cools off a bit too!!! :)… But can I ask you one thing – about the corn: is it canned or fresh? Also, can I make half of this recipe? Different timing in Instant pot then? Thanks!
I always use frozen organic corn in all my recipes. You can half the recipe ingredients but same cooking time in Instant Pot always no matter the amount of food. Enjoy your heat and chili later! 🙂
This looks delicious! I will definitely make it once it cools down a bit. In Texas it’s still in the upper 90s! Thanks for the recipe!
Take me to Texas!!! I still want summer. I am so sad it’s over. Please don’t be shy to leave me a comment with a star review once you make this recipe. Have a great weekend!
First time making this and my family loved it! So delicious! Thank you!
Happy this was a hit with your family Candace! This is my family’s favorite too!