Does it get any more cozy than a bowl of chili on a chilly day? This healthy white chicken chili is hearty, comforting, and so delicious.
My family loved a ground beef or veggie chili growing up, but sometimes you just want to change it up. Enter white bean chicken chili. It combines chicken, veggies, beans, corn, and green chiles. Once cooked, the addition of cream cheese gives it a creamy texture.
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It has a comforting chili flavor with a little spice to it, making it a perfect dish for the whole family. Plus, it is beyond easy to make (thanks to the crockpot!) and perfect for busy weeknights. We have also included stovetop and Instant Pot directions in case you want to make it another way!
Why you’ll love this healthy white chicken chili recipe
- super easy to make – the crock pot does all the work for you!
- it makes a complete and balanced meal – it has carbohydrates, protein, healthy fats, fiber, and veggies. Eat as is with some toppings or serve with your favorite sides.
- great for meal prep – the leftovers taste great, and it works well for meal prep.
Is white chicken chili healthy?
Chili can be a great addition to a healthy diet. It’s made with lean protein, vegetables, and usually beans, and can be a good source of protein, micronutrients, and fiber. Additionally, since chili is a liquid, it is a filling food.
Ingredients
- yellow onion
- chicken thighs
- garlic
- spices – a mix of cumin, chili powder, dried oregano, coriander, and smoked paprika
- canned green chiles
- poblano pepper
- white beans
- sweet corn
- bone broth or chicken broth
- cream cheese
- fresh lime juice
How to make crockpot white chicken chili
- Make chili. To your slow cooker, add onion, chicken, garlic, spices, green chiles, poblano peppers, beans, corn, and a sprinkle of salt and pepper. Pour bone broth over top. The liquid should come to where the ingredients are, and they will just barely be covered. If needed, press the ingredients into the liquid. Cook on low for 6-8 hours or high for 3-4 hours.
- Thicken chili. Remove chicken thighs and shred with a fork. Add cream cheese to the crockpot and stir until combined and creamy. Add shredded chicken back to the pot along with lime juice and a little salt and pepper. Let warm through, about 2-3 minutes.
- Enjoy! Serve with your favorite toppings or sides.
Can I make this on the stovetop?
Yes, here is how to make white bean chicken chili on the stovetop:
- Sauté onions and garlic. Heat a large dutch oven or pot over medium-low heat, add 1 tablespoon olive oil, and let it get hot. Add onions, salt, and pepper, and sauté for 2-3 minutes, stirring occasionally, until softened and slightly browned. Then add garlic, stir well to combine, and saute for 1 minute until fragrant. Make sure it doesn’t burn (add a splash of broth if needed).
- Make your soup. Add beans, peppers, corn, green chilies, spices, and a little salt and pepper, and mix well to combine. Make sure nothing is stuck to the bottom of the pan. Then add the chicken (do not mix, just layer them on top). Add your broth and make sure everything is covered. Place the lid on the pot and let it simmer, untouched, over medium to medium-low heat for 18-25 minutes. Be careful that the liquid doesn’t boil over. If needed, adjust the lid so a little air can get in.
- Remove chicken. After 18-25 minutes, the chicken should be cooked through. Remove the chicken from the pot and add it to a medium bowl, and shred.
- Thicken. Turn down the heat to low. Add cream cheese to the crockpot and stir until combined and creamy. Add chicken back to the pot along with lime juice and a little salt and pepper. Let warm through, about 2-3 minutes.
Can I make this in the Instant Pot?
Yes, you can make this healthy white chicken chili in the Instant Pot. Follow the directions as written with adding the ingredients to your Instant Pot (besides the cream cheese) and cooking on high pressure for 13 minutes. Make sure the chicken thighs are under the broth. Once done, release the pressure, remove the chicken thighs, and thicken with the cream cheese. If needed, put on saute mode to thicken even more.
What to serve with white chicken chili
- cornbread
- tortilla chips
- crackers
- salad
- all the toppings! – shredded cheese, avocado slices, sour cream/greek yogurt, jalapeño, green onions, fresh cilantro…
Storage and reheating
- refrigerator – store leftovers in an airtight container in the refrigerator for up to 4-5 days.
- reheating – either reheat it by popping it in the microwave for a few minutes, or you can reheat it in a pot on the stove.
Can you freeze white chicken chili?
Yes, white chicken chili is the perfect recipe to freeze, as it makes a lot. Freeze in a freezer-safe storage container (we love souper cubes). Defrost in the fridge overnight. It should last up to 3 months in the freezer. Defrost in the fridge overnight.
Substitutions
- yellow onion – white onion will work the same.
- chicken thighs – I tested this recipe with both chicken thighs and breasts, and I prefer boneless skinless chicken thighs with this recipe, as it adds more flavor, but chicken breasts will also work.
- garlic – garlic powder will work instead. Use 1 teaspoon.
- spices – adjust according to your liking if you want it more or less spicy.
- canned green chiles – mild or hot will work depending on your spice preference.
- poblano pepper – green bell pepper will work instead, but you will lose the little kick they add to the recipe.
- white beans – cannellini beans or great northern beans will work. If you can’t find any white beans, kidney beans or black beans will also work, but will change the flavor some.
- canned sweet corn – frozen corn will work instead.
- bone broth or chicken broth – I like using bone broth for more protein and nutrients, but either one will work.
- cream cheese – use dairy-free cream cheese if needed.
More healthy chicken soup recipes
- chicken fajita soup with rice
- creamy chicken mushroom soup
- chicken tomato soup with veggies
- buffalo chicken soup
- chipotle chicken sweet potato soup
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Healthy White Chicken Chili
equipment
ingredients
- 1 1/2 cups diced onion (180 grams)
- 1 1/2 pounds chicken thighs
- 3 cloves garlic, minced
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon coriander
- 1/2 teaspoon smoked paprika
- 1 4-ounce can green chiles
- 2 cups diced poblano pepper (240 grams)
- 2 15-ounce cans white beans, drained and rinsed
- 1 15-ounce can sweet corn drained and rinsed
- 2 cups bone broth or chicken broth
- 4 ounces cream cheese
- 2 tablespoons lime juice
- salt and pepper, to taste
- for serving – shredded cheese, avocado, sour cream/plain greek yogurt, tortilla chips, lime wedges, cilantro…
instructions
- Make chili. To your slow cooker, add onion, chicken, garlic, spices, green chiles, poblano peppers, beans, corn, and a sprinkle of salt and pepper. Pour bone broth over top. The liquid should come to where the ingredients are, and they will just barely be covered. If needed, press the ingredients into the liquid. Cook on low for 6-8 hours or high for 3-4 hours.
- Thicken chili. Remove chicken thighs and shred with a fork. Add cream cheese to the crockpot and stir until combined and creamy. Add shredded chicken back to the pot along with lime juice and a little salt and pepper. Let warm through, about 2-3 minutes.
- Enjoy! Serve with your favorite toppings or sides.
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nutrition
Recipe by Kelly Nardo, Eat the Gains | Photography by Sierra Inn
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So easy to prepare and the whole family loved it! I’ll definitely make it again! Thanks for the recipe!
Glad it was a hit with everyone! Thanks, Amanda!
This is an excellent recipe! I have been making this on repeat for the past few weeks. My spouse, who is not a ‘bean’ fan even loves this chili. The poblano peppers add a sweet, but not too spicy Mexican flavor. Perfectly served with various toppings and tortilla chips on the side.
So glad you and your husband enjoy it, Cynthia! Thanks for trying it!
This is the best chili I’ve ever eaten! First time using chicken in chili and it turned out perfect. Thank you for your great recipes Kelly.
So happy to hear that! Thanks for trying it, Boni!
This recipe has some errors. One of your ingredients says:
1 15-ounce can drained and rinsed
Can of what?
And the ingredients list chicken thighs, but the directions say chicken breasts. Which should be used?
I was wondering the same thing. I keep checking back to see if it was corrected 🙂
Hi, Kerry! So sorry, I am a little behind on replying to comments. The missing ingredient was fixed immediately after publishing and I updated the instructions. The recipe calls for thighs and that was a typo on my end. Sorry about that!
Hi, Ellie! Apologies for the delay. The missing ingredient was brought to my attention and was fixed shortly after publishing. The recipe calls for thighs and that was a typo on my end. I updated the recipe. Sorry about that!