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This healthy White Chicken Chili serves creamy, mildly spicy and savoury flavours. Made in one-pot and offers a healthier alternative to cream by adding smooth white beans, adding a creamy, indulgent texture while providing additional nutrients, fibre and protein.
What is White Chicken Chili?
Typically this dish combines chicken with a spicy and creamy broth. First, you’ll poach the chicken breasts in the flavourful broth. Next, you’ll add the smooth white kidney beans to add a subtle creaminess. Then, you’ll add green chilies to give it some spice. Additionally, this chili is flavoured with a variety of different spices such as cumin, paprika, and chili powder. Finally, garnish with your favourite toppings such as fresh jalapeños and avocado.
Why you need to make this healthy White Chicken Chili
- Time: Ready in less than 45 minutes.
- Made in one pot: Whip this recipe up using one pot, making clean up a breeze.
- Creamy and comforting: Although it’s not overly heavy, you still get a creamy and indulgent flavour.
- Nutrient packed: Loaded with protein and fibre.
- Versatile: Serves as a great lunch or dinner, plus it freezes well.
Give me more soup recipes
If you liked this White Chicken Chili recipe don’t forget to check out some of my other Soups + Crockpot recipes on my blog! I will link a few personal favs down below:
- Roasted Red Pepper and Tomato Soup
- Green Goddess Chicken & Orzo Soup
- Beef Barley Soup
- Creamy Chicken Tortilla Soup
- Potato Leek Soup
- Easy French Onion Soup
- Meatballs and Gravy
- Buffalo Chicken Soup
- Stuffed Pepper Soup
FAQ’s and substitutions
Can I freeze my leftovers?
Certainly! Allow the white chicken chili to come to room temperature, cover with an airtight container and freeze for up to 3 months.
Can I make White Chicken Chili dairy-free?
Simply don’t add the cream cheese. Alternatively, replace the cream cheese with coconut milk.
Is there another cooking method to make this recipe?
Although I typically make this one on the stove-top it works just as well in a crock-pot or pressure cooker.
Storing and heating
To store: the leftovers will stay fresh in your fridge for about 4 days.
To freeze: allow the chili to come to room temperature, cover with an airtight container and freeze for up to three months.
Did you like this recipe?
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White Chicken Chili
Ingredients
Chicken:
- 2 tbsp olive oil, to fry the chicken
- 2 large chicken breasts
- salt
- pepper
- garlic powder
- onion powder
- chili powder
- cumin
- paprika
Soup:
- 2 tbsp olive oil
- 1 shallot, chopped fine
- 1 carrot, chopped fine
- 1 celery stick, chopped fine
- 1/2 jalapeño, seeds removed
- 4 garlic cloves, minced
- 2 (398mL) cans white kidney beans , rinsed, drained
- 1 (341 mL) can corn, drained
- 2 small cans green chilis
- 4-5 cups chicken broth, salted
- 1/3 cup cream cheese
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp chili powder
- 1/4 tsp cumin
- 1/4 tsp paprika
To garnish:
- tortilla chips
- sour cream
- cheddar cheese
- fresh lime
- avocado
- cilantro
- chives
Instructions
- Begin by lightly spraying both sides of the chicken breasts with cooking oil.Season both sides with salt, pepper, garlic powder, onion powder, chili powder, cumin and paprika.
- To a large pot, add 2 tbsp of olive oil and set to medium/high heat.Fry the chicken breasts on each side for 1-2 minutes, or until browned on each side. Remove the chicken from the pot and set aside.*Don't worry about cooking the chicken the entire way through during this step.
- Chop the shallot, carrot, celery, jalapeño and garlic.
- To the same pot you cooked the chicken, add 2 tbsp of olive oil and return to medium heat.
- Add the shallot, carrot, celery, jalapeño, garlic and seasonings and let sauté for 4-5 minutes, or until the veggies have softened.
- While the veggies cook, add one can of beans to a food processor with a splash of chicken broth, or water and puree until nearly smooth.
- Add the kidney beans (whole and smooth), corn, and green chilis to the pot.
- Add the the chicken broth to the pot (start with 4 cups and if you want more broth at the end add an additional cup), cream cheese and chicken breasts.Bring to a simmer, cover, and allow the chicken to poach in the broth until fully cooked.
- After 15-20 minutes, remove the chicken with a slotted spoon and shred with two forks and return back to the pot.
- Bring to a light simmer one last time, and taste to see if you need more salt.*This will depend if you use a salted chicken broth or not.
- Serve, garnish and enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
