This Healthy White Chicken Chili is easy, creamy (without dairy!) and ready in less than 45 minutes. Naturally gluten-free and dairy-free, it’s great for meal prep, freezing for later or a satisfying weeknight dinner! Stovetop, slow cooker and Instant Pot instructions included.
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Post updated November 2023 with more information. Originally published February 2021, same delicious recipe!
Recipe Highlights
- Easy, fast, simple and SO flavorful.
- Three different ways to cook give you plenty of wiggle room in the kitchen.
- Eat it, store it, freeze it – this lightened up white bean chili recipe stores well.
- The perfect dish for game night, Sunday dinner or prep to enjoy all week long.
What is White Chicken Chili?
Traditional chili recipes are made with either kidney beans or black beans, along with ground beef. White chili recipes, on the other hand, are made with white beans, along with chicken (or sometimes turkey) and green chiles. Rather than a tomato base, the chili is made with chicken stock, and sometimes some form of dairy is included, like heavy cream or cream cheese.
This particular white chicken chili is made without dairy though, and we’re adding in some smashed white beans to thicken it!
Main Recipe Ingredients
- white beans – You can use a variety of white beans for white chicken chili. Great Northern beans are a bit smaller than most other varieties and I love them for their consistent shape and texture. Cannellini beans or navy beans will work. Pinto beans can be used in a pinch as well but will change the flavor.
- aromatics – onions and garlic always provide such great flavor in chili! For the onion white, sweet or yellow onion all work.
- chili spices – a hefty amount of ground cumin is a must for white chicken chili, along with a decent amount of ground coriander, and a hint of ancho chili powder (or regular chili powder works too) and cayenne pepper.
- salt + black pepper – I ended up adding a full tsp salt, but start with 1/2 tsp and adjust to your liking.
- canned mild green chiles – I go for canned green chilis because it’s easy and you can find them at just about any grocery store. If unavailable, you can swap them out for a diced green bell pepper or even salsa verde.
- corn kernels – fresh, canned or frozen work. If using canned, make sure to rinse and drain beforehand.
- low sodium chicken broth – adds loads of flavor. You will need less broth for the Instant Pot and slow cooker methods.
- limes – I always love adding fresh lime juice to chili recipes. You will need the juice of about 2 limes, but make sure to have extra lime wedges on hand for serving.
- shredded cooked chicken breast OR raw chicken breasts – you can use rotisserie chicken (or leftover cooked chicken breasts) or use uncooked boneless skinless chicken breasts. If you prefer a richer flavor, go for boneless skinless chicken thighs instead.
- fresh cilantro – if you don’t love cilantro you can always omit, but it adds great flavor at the very end.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
Step-by-Step Instructions
This white bean chicken chili is ready on the stovetop in just about 30 minutes! Use a heavy bottomed pot, stock pot, Dutch oven or something similar. Here’s how to do it:
Prepare white beans: Drain and rinse the canned white beans. Add half of the beans to a medium bowl and mash with a potato masher until chunky. Reserve the un-mashed and mashed beans for later.
NOTE: This makes for a creamy white chicken chili without adding any heavy cream. If you do want a creamy version and can handle dairy, feel free to add in one half to a full block of low fat cream cheese.
Sauté: Heat a large Dutch oven or heavy bottomed pot over medium-high heat. Add the oil, onions, garlic, chili seasonings plus salt and pepper and sauté until soft and fragrant, about 5 minutes.
Add green chilis and corn, chicken stock, and lime juice, then bring to a simmer. Then, add the beans (both whole and the mashed) and continue to simmer for 20 minutes.
Add cooked shredded chicken: After 15 minutes of simmering, taste test (you might find you want additional salt here). Then, add shredded chicken and cilantro. Simmer another 10 minutes and serve!
Alternative Cooking Methods
After making this a variety of ways, instead of using pre-cooked rotisserie chicken, you can also add raw chicken breasts into the pot while the chili simmers, cooking through to 165 degrees F, then remove the chicken breasts, shred with a fork, and add back to pot.
You can also make this in a slow cooker or Instant Pot (electric pressure cooker). It’s super easy to adapt. Here are the step-by-step directions for each one:
Instant Pot:
- Drain and rinse the canned white beans. Add half of the beans to a medium bowl and mash until chunky; set aside.
- In electric pressure cooker, using “Saute” mode on low heat, add oil, onions, garlic, chili seasonings, salt and pepper; sauté until soft and fragrant, about 5 minutes. Add in green chilis, corn, and both beans; stir then add 3 cups* chicken stock and place un-cooked chicken breasts on top – do not stir chicken into broth, just keep them on top of everything.
- Using “Manual” high pressure, set timer for 10 minutes (for medium thickness chicken breasts.) Once the timer is done, allow 10 minutes of natural pressure release, then turn valve to quick release any remaining pressure. Unlock lid and remove chicken breasts with tongs, then shred chicken breasts and add back to pot, along with lime juice and cilantro.
- Change function to “keep warm” and taste taste for any more salt, spice or heat. Serve with your favorite toppings!
Slow Cooker:
- Drain and rinse the canned white beans. Add half of the beans to a medium bowl and mash until chunky.
- In a slow cooker, add diced onion, minced garlic, corn, green chilis, white beans (both whole and mashed), chili seasonings, salt, pepper; stir then place un-cooked chicken breasts on top and cover with 3 cups* chicken broth.
- Cook on low for about 4-5 hours, or high for 2-3 hours, until chicken has reached internal temperature of 165ºF. Remove chicken breasts from slow cooker and shred; place shredded chicken back into slow cooker and add lime juice and cilantro; stir and serve with favorite toppings.
Best Toppings for White Chili
What’s chili without all of the toppings?! They add extra flavor and texture and help complete the dish.
Here’s what I usually set out for white chicken chili toppings:
- Avocado slices or cubes
- Tortilla chips or tortilla strips
- Diced red onion
- Green onions
- Fresh cilantro
- Sour cream or full-fat Greek yogurt (if not dairy-free)
- Lime wedges for a little squeeze on top
How to Store, Freeze & Reheat
Make sure the white chili has cooled down and come to almost room temperature before storing. To store properly, simply:
- Store: Store in an airtight container in the fridge for up to 5 days, or small containers for meal prep.
- Freeze: Store in a freezer-safe glass container or storage bag (I like these reusable ones) and enjoy within 3 months.
- Thaw: Place the frozen container of chili in the fridge overnight to thaw.
- Reheat: Simply warm up on stovetop over medium heat, stirring occasionally until warmed through. Or, reheat in a microwave-safe bowl until hot and steamy, add your toppings and enjoy!
Recipe FAQs
Can I make white chicken chili in a CrockPot?
Absolutely! Simply add all the ingredients to the Crockpot, including the raw chicken breasts. Cook on low for about 4-5 hours or high for 2-3 hours. Shred the chicken with two forks and enjoy.
What does white chicken chili taste like?
Think of white chicken chili as a mix between a traditional chili recipe and chicken tortilla soup, but with a creamy broth. It has incredible depth of flavor that tastes like it’s been cooking all day!
Can you freeze white chicken chili?
Yes, cool the white chili completely, then transfer to a freezer-safe container or freezer bags (leaving room at the top for expansion). Freeze for 3 months. Thaw overnight in the fridge.
More Healthy Chili Recipes You’ll Love:
If you make this Healthy White Chicken Chili recipe, be sure to leave a comment and star rating on the blog! I love hearing from you, and it helps others learn more about the recipe too. Xx Ashley
Healthy White Chicken Chili
Ingredients
- 2 (15 oz) cans Great Northern Beans, or any other white beans
- 1 tablespoon avocado oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 ½ teaspoons ground coriander
- 1 teaspoon ancho chili powder, can sub regular chili powder
- ⅛ teaspoon cayenne pepper
- ¾ teaspoon fine sea salt, to taste
- ½ teaspoon ground black pepper
- 1 (4 ounce) can green chilis
- 1 (8.75 ounce) can corn, (about 1 cup cooked corn)
- 4 cups low-sodium chicken broth
- 2 limes, juiced
- 1 ½ pounds cooked chicken breast, shredded (about 3 cups; see notes)
- ½ cup chopped cilantro
Instructions
Stovetop
- Drain and rinse the canned white beans. Add half of the beans to a medium bowl and mash until chunky. Reserve the un-mashed and mashed beans for later.
- Heat a large Dutch oven or heavy bottomed pot over medium-high heat. Add oil, onions, garlic, chili seasonings plus salt and pepper; sauté until soft and fragrant, about 5 minutes. Add in green chilis and corn, chicken stock, and lime juice then bring to a simmer. Add the beans (both whole and the mashed ones) and continue to simmer for 20 minutes, uncovered.
- After 20 minutes of simmering, taste test (you might find you want additional salt here). Then add shredded chicken and cilantro. Simmer for another 5 minutes.
- Serve chili with tortilla chips, sour cream, avocado, etc.
Instant Pot
- Drain and rinse the canned white beans. Add half of the beans to a medium bowl and mash until chunky; set aside.
- In electric pressure cooker, using “Saute” mode on low heat, add oil, onions, garlic, chili seasonings, salt and pepper; sauté until soft and fragrant, about 5 minutes. Add in green chilis, corn, and both beans; stir then add 3 cups* chicken stock and place un-cooked chicken breasts on top – do not stir chicken into broth, just keep them on top of everything.
- Using “Manual” high pressure, set timer for 10 minutes (for medium thickness chicken breasts.) Once the timer is done, allow 10 minutes of natural pressure release, then turn valve to quick release any remaining pressure. Unlock lid and remove chicken breasts with tongs, then shred chicken breasts and add back to pot, along with lime juice and cilantro.
- Change function to “keep warm” and taste taste for any more salt, spice or heat. Serve with your favorite toppings!
Slow Cooker
- Drain and rinse the canned white beans. Add half of the beans to a medium bowl and mash until chunky.
- In a slow cooker, add diced onion, minced garlic, corn, green chilis, white beans (both whole and mashed), chili seasonings, salt, pepper; stir then place un-cooked chicken breasts on top and cover with 3 cups* chicken broth.
- Cook on low for about 4-5 hours, or high for 2-3 hours, until chicken has reached internal temperature of 165ºF. Remove chicken breasts from slow cooker and shred; place shredded chicken back into slow cooker and add lime juice and cilantro; stir and serve with favorite toppings.
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