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Easy Healthy White Chicken Chili Recipes

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
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

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.