Easy Healthy White Chicken Chili Recipes

Cold night, warm bowl, zero drama. This is my Easy Healthy White Chicken Chili—creamy without being heavy, a little zippy, packed with beans and tender shredded chicken. It tastes like it simmered all afternoon, but you and I know it’s a 35-ish minute situation with a couple clever shortcuts (mash some beans, stir in Greek yogurt, boom—silky). If you need a dinner that hugs your insides and behaves nicely in the fridge, this is it.

My husband calls this “the good soup” and my kid calls it “the white one,” which… fair. We make it almost weekly in the colder months because it’s the rare dinner where everyone has zero notes. I toss tortilla chips on top like a chaotic crouton moment, he goes heavy on cilantro and hot sauce, the kid negotiates for extra corn. It’s become a back-pocket recipe for when I’m tired and want vegetables and protein to just happen without a ton of chopping.

How to Make It

Okay, grab a big pot. Splash in a tablespoon of olive oil and soften a chopped onion and a seeded, chopped jalapeño until they smell amazing (5 minutes). Toss in 4 minced garlic cloves and let them get fragrant—do not burn them, ask me how I know.

Now the spice cloud: 2 teaspoons cumin, 1 teaspoon coriander, 1 teaspoon dried oregano, 1/2 teaspoon chili powder, pinch of cayenne if you like a kick. Toast that for a minute so your kitchen smells like a tiny chili festival.

Slide in 1.5 pounds boneless skinless chicken breasts (or thighs), 4 cups low-sodium chicken broth, two 15-ounce cans white beans (rinsed), two 4-ounce cans diced green chiles, and 1 cup corn. Big pinch of salt and pepper. Simmer 12–15 minutes until the chicken is just cooked.

Fish the chicken out to a board and shred it with two forks. Meanwhile, mash a cup of the beans against the side of the pot to thicken things up without any cream. Return the chicken to the pot.

Turn the heat to low. Stir together 1/2 cup plain Greek yogurt with a ladle of hot chili to warm it up (this is the anti-curdle trick), then swirl it into the pot with the juice of 1–2 limes. Don’t boil after the yogurt goes in—just warm and cozy. Finish with a handful of chopped cilantro. Taste for salt, squeeze more lime if it needs a pop. Done.

✔Ingredient Notes

– Chicken: Breasts stay lean; thighs are juicier and forgiving. Rotisserie shredded chicken works too—add it in after the simmer so it doesn’t dry out.
– White beans: Cannellini are creamy; Great Northern are a little firmer. Mash a scoop to thicken—instant “did you add cream?” vibes.
– Green chiles: The little 4-ounce cans are mild and magical. Use hot if you like chaos. Don’t skip them; they’re the flavor backbone.
– Greek yogurt: Whole milk is the dream but 2% works. Temper it with hot soup before you add it so it doesn’t split. If it does, it’ll still taste good—just looks rustic.
– Spices: Cumin + coriander = the warm, toasty duo. If your chili tastes flat, it probably needs more salt and lime, not more heat.
– Corn: Frozen straight from the bag. Adds sweetness and texture. If you’re anti-corn, fine, add diced zucchini or skip it.
– Lime & cilantro: The brightness. Squeeze and sprinkle at the end or it tastes sleepy.

✔Recipe Steps

1. Heat 1 tbsp olive oil in a large pot; sauté 1 chopped onion and 1 chopped jalapeño 5 minutes.
2. Stir in 4 minced garlic cloves, 2 tsp cumin, 1 tsp coriander, 1 tsp oregano, 1/2 tsp chili powder; toast 1 minute.
3. Add 1.5 lb chicken, 4 cups broth, 2 cans white beans (rinsed), 2 cans diced green chiles, 1 cup corn; season and simmer 12–15 minutes.
4. Remove chicken, shred with forks; mash 1 cup of the beans in the pot to thicken.
5. Return chicken; whisk 1/2 cup Greek yogurt with a ladle of hot chili, then stir it in with juice of 1–2 limes.
6. Warm gently (do not boil), stir in cilantro, taste, and adjust salt/lime; serve with toppings.

What to Serve It With

– Tortilla chips or warm flour/corn tortillas (scoop city)
– Avocado slices, extra lime wedges, jalapeño rings
– Shredded Monterey Jack or a sprinkle of cotija
– Pickled onions if you’re extra
– Simple green salad or cornbread if you want a full moment

✔Tips & Mistakes

– Don’t boil after adding yogurt. Gentle heat keeps it silky, not curdled.
– Salt at the end too. Beans and broth soak it up—taste, then fix.
– Too thin? Mash more beans. Too thick? Splash more broth.
– Spice meter low? Add cayenne or hot sauce, not just more chili powder.
– Using rotisserie chicken? Stir it in after the simmer to keep it tender.
– Slow cooker/Instant Pot? Totally—see below in Variations.

✔Storage Tips

Fridge: Cool and stash in airtight containers up to 4 days. It thickens overnight in a cozy way—loosen with a little broth or water when reheating.
Freezer: Freeze up to 3 months. For best texture, freeze it before adding the yogurt; stir yogurt in after reheating. If you freeze with yogurt anyway, it might look a little grainy but tastes great.
Cold straight from the fridge with chips at 10 a.m.? Been there. No shame. Breakfast chili is a personality.

✔Variations and Substitutions

– Rotisserie shortcut: Skip the raw chicken; add 4 cups shredded rotisserie after the simmer. Heat gently.
– Dairy-free: Use unsweetened coconut milk or a quick cashew cream instead of yogurt. Still dreamy.
– Veggie version: Swap chicken for diced cauliflower and an extra can of beans; use veggie broth.
– Extra protein: Add a can of chickpeas or chopped cooked turkey—holiday leftovers win.
– Spice play: Sub poblano for jalapeño for milder, roastier vibes. Or add a pinch of smoked paprika.
– Brightness boost: If it tastes flat, add more lime and a tiny pinch of sugar or honey to balance the heat.
– Slow cooker: Dump everything except yogurt/lime/cilantro; cook on Low 6–7 hours or High 3–4. Shred, mash beans, then add yogurt/lime/cilantro at the end.
– Instant Pot: Sauté aromatics/spices, add everything (raw chicken), pressure cook 10 minutes, quick release, shred, mash beans, stir in yogurt/lime on Keep Warm.

Frequently Asked Questions

Easy Healthy White Chicken Chili Recipes

This light yet creamy white chicken chili is loaded with lean protein, fiber-rich beans, and bright Southwestern flavors. It comes together in one pot with simple pantry ingredients for an easy, weeknight-friendly dinner.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 tablespoon olive oil
• ▢ 1.5 cups yellow onion, finely chopped
• ▢ 3 cloves garlic, minced
• ▢ 1 medium jalapeño, seeded and minced Leave some seeds for extra heat if desired
• ▢ 2 teaspoons ground cumin
• ▢ 1 teaspoon dried oregano
• ▢ 0.5 teaspoon ground coriander Optional but adds brightness
• ▢ 0.5 teaspoon chili powder Optional for a touch of warmth
• ▢ 4 cups low-sodium chicken broth
• ▢ 1.5 pounds boneless skinless chicken breasts Thighs also work
• ▢ 2 cans cannellini beans, drained and rinsed 15-ounce cans
• ▢ 1 can diced green chiles 4-ounce can, mild or hot
• ▢ 1 cup corn kernels Frozen or canned, drained
• ▢ 0.75 cup plain nonfat Greek yogurt For creaminess without heavy cream
• ▢ 2 tablespoons fresh lime juice
• ▢ 0.25 cup fresh cilantro, chopped
• ▢ 1.25 teaspoons kosher salt More to taste
• ▢ 0.5 teaspoon black pepper

Instructions

Preparation Steps

• Warm olive oil in a large pot over medium heat. Add onion and jalapeño; cook, stirring, until softened, 4 to 5 minutes.
• Stir in garlic, cumin, oregano, coriander, and chili powder. Cook until fragrant, about 30 seconds.
• Pour in chicken broth. Add chicken breasts, 1 can of beans, diced green chiles, and corn. Bring to a gentle boil, then reduce to a simmer.
• Simmer uncovered until chicken is cooked through and tender, 12 to 15 minutes depending on thickness.
• Transfer chicken to a cutting board and shred with two forks.
• Thicken the chili: In a bowl, mash the remaining can of beans with a ladle of hot broth until mostly smooth (or blend). Stir this mixture back into the pot.
• Return shredded chicken to the pot. Reduce heat to low and stir in Greek yogurt until creamy. Do not boil after adding yogurt.
• Stir in lime juice and cilantro. Season with salt and black pepper to taste.
• Serve hot with optional toppings like avocado, extra cilantro, crushed tortilla chips, or a squeeze of lime.

Notes

For extra ease, swap the raw chicken with 3 cups cooked shredded chicken and simmer for 10 minutes. For dairy-free, omit yogurt or use unsweetened cashew yogurt. Adjust heat by adding more jalapeño or a pinch of cayenne. Chili thickens as it stands; add broth to loosen when reheating. Stores 4 days refrigerated or 3 months frozen.