white chicken chili in turquoise bowl with chips
How to Make...

Healthy White Chicken Chili

A easy recipe for Healthy White Chicken Chili made on the stovetop in less than 40 minutes. Naturally gluten-free and dairy-free. This recipe is great for meal prep, freezing for later or just a weeknight dinner!

  • Scale:


  • 2 (15 oz) canned Great Northern Beans (white beans)
  • 1 tablespoon olive oil (or other oil)
  • 1 medium-large onion, chopped
  • 2 garlic cloves, minced 
  • 3/4 tsp salt, to taste
  • ½ tsp ground black pepper
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon ancho chili powder (or just chili powder)
  • 1/8 tsp cayenne pepper
  • 1 (4 oz) canned green chilis
  • 1 (8.75 oz) canned corn (about 1 cup cooked corn)
  • 4 cups low-sodium chicken broth
  • 2 limes, juiced
  • 1.5 lbs cooked chicken breast, shredded (about 3 cups
  • 1/2 cup chopped cilantro


  1. 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.
  2. Heat large Dutch oven or heavy bottomed pot to 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.
  3. After 20 minutes of simmering, taste test (you might find you want additional salt here). Then add in shredded rotisserie chicken and cilantro. Simmer for another 5 minutes.
  4. Serve chili with chips, sour cream, avocado, etc.

Recipes Notes:

Notes: Adding the mashed beans makes this chili a little bit thicker. You can skip that part if you’d like.

Recipe adapted from here.