This Healthy White Chicken Chili is a cozy, protein-packed dinner made with tender chicken breast, white beans, green chiles, corn, and a creamy broth without heavy cream. Blended beans and Greek yogurt give it a thick, velvety texture, while cumin, oregano, lime, and cilantro keep every spoonful bright and satisfying. It comes together in one pot in about 45 minutes.
Table of Contents
Table of Contents
Why This Lighter White Chili Works
- Creamy without heavy cream: Blended white beans naturally thicken the broth, while Greek yogurt adds a smooth finish.
- Protein-packed and filling: Lean chicken breast and white beans make each bowl satisfying enough for dinner.
- One-pot friendly: Most of the cooking happens in a single Dutch oven or soup pot.
- Balanced flavor: Mild green chiles, warm spices, corn, lime, and cilantro create a cozy chili that still tastes fresh.
What Makes This Healthy White Chicken Chili So Good
- Chicken breast: Lean boneless, skinless chicken cooks directly in the broth and stays tender when gently simmered.
- Great Northern beans: Their mild flavor and creamy texture are ideal for both thickening the chili and adding fiber.
- Diced green chiles: Add gentle Southwestern-style heat without overpowering the chicken.
- Corn: Brings a touch of sweetness and extra texture.
- Greek yogurt: Adds a smooth, creamy finish without cream cheese or heavy cream.
- Cumin and oregano: Give the broth its warm, savory chili flavor.
- Lime and cilantro: Brighten the finished pot and balance the creamy beans.
How to Make Healthy White Chicken Chili
Step 1: Soften the Onion
Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion and cook for 4 to 5 minutes, until softened and translucent.
Step 2: Bloom the Garlic and Spices
Stir in the garlic, cumin, oregano, chili powder, salt, and black pepper. Cook for about 30 seconds, just until fragrant, then stir in the diced green chiles.
Step 3: Simmer the Chicken
Add the chicken broth, chicken breasts, and one can of the drained beans. Bring to a gentle simmer, partially cover, and cook for 12 to 15 minutes, or until the thickest part of the chicken reaches 165°F.
Step 4: Shred the Chicken
Transfer the chicken to a cutting board and shred it with two forks. Keep the beans and broth at a gentle simmer while you prepare the creamy base.
Step 5: Blend for a Creamy Broth
Use an immersion blender for several short pulses to partially blend the beans directly in the pot. The broth should become creamy while plenty of beans remain whole. Stir in the second can of beans, frozen corn, and shredded chicken.
Step 6: Finish with Yogurt and Lime
Simmer for about 5 minutes, until the corn is hot and the chili has thickened. Remove the pot from the heat. Whisk the Greek yogurt with about 1/2 cup of the warm chili broth, then stir it back into the pot with the lime juice and cilantro. Let the chili rest for 5 minutes before serving.
Helpful Tools for Making White Chicken Chili
Healthy White Chicken Chili
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon mild chili powder
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 4-ounce can diced green chiles
- 4 cups low-sodium chicken broth
- 1 1/4 pounds boneless skinless chicken breasts
- 2 15-ounce cans no-salt-added Great Northern beans, drained and rinsed, divided
- 1 cup frozen corn
- 1/2 cup plain nonfat Greek yogurt
- 2 tablespoons fresh lime juice
- 1/4 cup chopped fresh cilantro
Instructions
- Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened and translucent.
- Add the minced garlic, cumin, oregano, chili powder, salt, and black pepper. Cook for about 30 seconds, stirring constantly, until fragrant. Stir in the diced green chiles.
- Pour in the chicken broth. Add the chicken breasts and one can of drained and rinsed Great Northern beans. Increase the heat until the liquid reaches a gentle simmer, then reduce the heat as needed and partially cover the pot.
- Simmer the chicken for 12 to 15 minutes, depending on thickness. Check the thickest part with an instant-read thermometer. The chicken must reach 165°F.
- Transfer the cooked chicken to a clean cutting board and shred it with two forks.
- With the chicken removed, use an immersion blender for several short pulses to partially blend the beans in the pot. Stop when the broth looks creamy but plenty of beans remain intact. Do not completely puree the chili.
- Stir in the second can of drained beans, frozen corn, and shredded chicken. Return to a gentle simmer and cook for about 5 minutes, until the corn is hot and the chili has thickened.
- Remove the pot from the heat.
- Place the Greek yogurt in a small bowl. Whisk in approximately 1/2 cup of warm broth from the chili until smooth. Stir the tempered yogurt mixture back into the pot.
- Stir in the lime juice and chopped cilantro.
- Let the chili rest for 5 minutes. Taste and adjust only with the already-listed salt if necessary before serving.
Notes
• Chicken is done when its thickest portion reaches 165°F.
• Partial blending is what creates the creamy texture without heavy cream or cream cheese.
• Add the Greek yogurt only after removing the pot from direct heat.
• Tempering the yogurt with warm broth helps prevent separation.
• For a thinner chili, add a small amount of additional low-sodium chicken broth when reheating.
• Leftovers can be refrigerated in an airtight container for up to 4 days.
• Reheat leftovers thoroughly to approximately 165°F.
• Freeze for up to 3 months for best quality.
• Thaw frozen chili overnight in the refrigerator before reheating when possible. Nutrition values are estimated per serving.
Nutrition
Secrets to a Creamy, Tender Chili
- Keep the simmer gentle: A hard boil can make chicken breast tougher instead of tender.
- Blend only part of the beans: This creates a thick, creamy broth while keeping plenty of texture.
- Temper the yogurt: Mixing it with warm broth before adding it to the pot helps keep the chili smooth.
- Adjust the thickness last: Add a small splash of broth if the chili becomes thicker than you prefer.
- Taste after adding lime: The acidity brightens the chili and can change how much additional seasoning it needs.
Keep It Fresh for Easy Meals
Refrigerate leftover chili in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally, until thoroughly hot and approximately 165°F. For longer storage, freeze individual portions for up to 3 months. Thaw overnight in the refrigerator and stir well while reheating because the yogurt may separate slightly.
Healthy White Chicken Chili Questions
Can I Use Rotisserie Chicken?
Yes. Use about 3 cups of shredded cooked chicken and add it with the second can of beans and the corn. Simmer only long enough to heat everything thoroughly.
Can I Make It Without Greek Yogurt?
Yes. The blended beans provide enough body for a creamy texture on their own. Simply omit the yogurt and add a small splash of broth if the chili becomes too thick.
Can I Make This Chili Ahead?
Yes. Healthy White Chicken Chili keeps well and the flavors become even more blended after chilling. Reheat it gently, stirring frequently, until thoroughly hot.