Healthy White Chicken Chili
Healthy white chicken chili turns lean chicken breast, creamy cannellini beans, sweet corn, and mild green chiles into a cozy bowl that tastes rich without feeling heavy.
This simple chili uses everyday pantry staples and cooks in one pot. Greek yogurt adds creaminess at the end, while lime and cilantro keep each spoonful bright and fresh.
Why You Will Love This Recipe
- Creamy without cream: Greek yogurt gives the chili a silky finish and adds extra protein.
- Big flavor from simple ingredients: Cumin, oregano, chili powder, garlic, and green chiles make the broth taste deep and warm.
- Great for busy nights: The chicken cooks right in the pot, so you do not need extra pans.
- Budget smart: Beans and corn stretch the chicken into four filling servings.
Fabian’s Budget and Health Tip: Use canned cannellini beans and frozen corn to keep this healthy white chicken chili affordable year round. If chicken breast costs more than usual, use one large breast and add an extra can of beans. The chili still tastes hearty and stays high in fiber.
Ingredients (Serves 4)
- 1 tablespoon olive oil, or any neutral cooking oil (15 ml)
- 1 medium yellow onion, diced (about 150 g)
- 3 garlic cloves, minced (about 9 g)
- 1 1/4 pounds boneless skinless chicken breast (565 g)
- 2 cans cannellini beans, drained and rinsed (15 ounces each, about 850 g total before draining)
- 1 cup corn, frozen or canned and drained (165 g)
- 1 can diced green chiles (4 ounces, 113 g)
- 4 cups low sodium chicken broth (960 ml)
- 1 1/2 teaspoons ground cumin (3 g)
- 1 teaspoon dried oregano (1 g)
- 1/2 teaspoon chili powder (1 g)
- 3/4 teaspoon fine salt, plus more to taste (4 g)
- 1/4 teaspoon black pepper (1 g)
- 1/2 cup plain Greek yogurt (120 g)
- 1 tablespoon fresh lime juice (15 ml)
- 1/4 cup chopped fresh cilantro (10 g)
Step-by-Step Instructions
1. Sauté the Onion
Warm the oil in a large pot over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring often, until it turns soft and glossy. You should smell a gentle sweetness before you move on.
2. Add the Garlic and Spices
Stir in the garlic, cumin, oregano, chili powder, salt, and pepper. Cook for 30 seconds. The spices should smell warm and toasty, and the garlic should smell fragrant without turning brown.
3. Build the Chili Base
Add the chicken breast, cannellini beans, corn, green chiles, and chicken broth. Stir gently so the beans stay mostly whole. Bring the pot to a soft boil, then reduce the heat to a steady simmer.
4. Simmer Until the Chicken Is Tender
Cover the pot slightly and simmer for 18 to 22 minutes, depending on the thickness of the chicken. The broth should bubble gently around the edges, not boil hard. The chicken is ready when it reaches 165°F (74°C) and pulls apart easily with two forks.
5. Shred the Chicken
Transfer the chicken to a cutting board or shallow bowl. Shred it with two forks while it is still warm. Return the shredded chicken to the pot and stir it into the beans and broth.
6. Make It Creamy
Turn the heat to low. Spoon a little hot broth into the Greek yogurt and stir until smooth. Add this warmed yogurt mixture back to the pot. Stir gently until the chili looks creamy and pale. Do not boil it after adding the yogurt, since high heat can make it separate.
7. Finish with Lime and Cilantro
Turn off the heat. Stir in the lime juice and cilantro. Taste the chili and add a little more salt or lime if it needs a brighter finish. Serve hot in bowls with extra cilantro on top if you like.
Expert Troubleshooting and FAQs
Why did my Greek yogurt curdle?
The pot was likely too hot. Lower the heat before adding yogurt, and stir a little hot broth into the yogurt first. This warms it slowly and helps it blend into the chili.
Can I use cooked chicken instead of raw chicken breast?
Yes. Add about 3 cups shredded cooked chicken (about 420 g) after the broth, beans, corn, and chiles have simmered for 10 minutes. Simmer a few more minutes until the chicken tastes juicy and hot.
How can I make the chili thicker?
Mash about 1 cup of the beans against the side of the pot before adding the yogurt. The mashed beans thicken the broth naturally and make the chili feel extra creamy.
Is this chili spicy?
It tastes mild and cozy. Green chiles add flavor more than heat. If you want more spice, add extra chili powder or a pinch of cayenne with the spices.
Can I make it ahead?
Yes. Store the chili in an airtight container in the fridge for up to 4 days. Reheat it gently over low heat and stir often so the yogurt stays smooth.
Estimated Nutritional Facts
These numbers are rough estimates per serving and will change based on your broth, yogurt, and canned goods.
- Calories: 390
- Protein: 42 g
- Carbs: 39 g
- Fats: 8 g
Healthy White Chicken Chili
Ingredients
- 1 tablespoon olive oil, or any neutral cooking oil (15 ml)
- 1 medium yellow onion, diced (about 150 g)
- 3 garlic cloves, minced (about 9 g)
- 1 1/4 pounds boneless skinless chicken breast (565 g)
- 2 cans cannellini beans, drained and rinsed (15 ounces each, about 850 g total before draining)
- 1 cup corn, frozen or canned and drained (165 g)
- 1 can diced green chiles (4 ounces, 113 g)
- 4 cups low sodium chicken broth (960 ml)
- 1 1/2 teaspoons ground cumin (3 g)
- 1 teaspoon dried oregano (1 g)
- 1/2 teaspoon chili powder (1 g)
- 3/4 teaspoon fine salt, plus more to taste (4 g)
- 1/4 teaspoon black pepper (1 g)
- 1/2 cup plain Greek yogurt (120 g)
- 1 tablespoon fresh lime juice (15 ml)
- 1/4 cup chopped fresh cilantro (10 g)
Instructions
- 1. Sauté the Onion. Warm the oil in a large pot over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring often, until it turns soft and glossy. You should smell a gentle sweetness before you move on.
- 2. Add the Garlic and Spices. Stir in the garlic, cumin, oregano, chili powder, salt, and pepper. Cook for 30 seconds. The spices should smell warm and toasty, and the garlic should smell fragrant without turning brown.
- 3. Build the Chili Base. Add the chicken breast, cannellini beans, corn, green chiles, and chicken broth. Stir gently so the beans stay mostly whole. Bring the pot to a soft boil, then reduce the heat to a steady simmer.
- 4. Simmer Until the Chicken Is Tender. Cover the pot slightly and simmer for 18 to 22 minutes, depending on the thickness of the chicken. The broth should bubble gently around the edges, not boil hard. The chicken is ready when it reaches 165°F (74°C) and pulls apart easily with two forks.
- 5. Shred the Chicken. Transfer the chicken to a cutting board or shallow bowl. Shred it with two forks while it is still warm. Return the shredded chicken to the pot and stir it into the beans and broth.
- 6. Make It Creamy. Turn the heat to low. Spoon a little hot broth into the Greek yogurt and stir until smooth. Add this warmed yogurt mixture back to the pot. Stir gently until the chili looks creamy and pale. Do not boil it after adding the yogurt, since high heat can make it separate.
- 7. Finish with Lime and Cilantro. Turn off the heat. Stir in the lime juice and cilantro. Taste the chili and add a little more salt or lime if it needs a brighter finish. Serve hot in bowls with extra cilantro on top if you like.
