We must have a bunch of chili lovers who read Ambitious Kitchen because my turkey chili from 2015 is still my most popular recipe EVER. If you haven’t tried it yet, ’tis the season to get your chili and pumpkin cornbread game on.
If you’ve already tried it, then I recommend cooking up this creamy, healthy white chicken chili recipe next because hot damn, it might just be my favorite! I have a few secret ingredients and tips for making it extra creamy without using any dairy, and it’s seriously a family favorite. It makes the perfect meal prep dinner and is even freezer-friendly, so it’s truly a winter staple.
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What is white chicken chili?
Traditional chili recipes have a tomato base, beans like kidney beans and/or black beans, and usually have beef. White chili recipes are instead made with white beans (or in this case, chickpeas), typically chicken and mild green chiles. The base is usually from a broth instead of tomatoes, and sometimes even includes cream or sour cream.
The secret to creamy, dairy free white chicken chili
What’s unique about this white chicken chili recipe is that it’s made without any cream, milk or dairy, yet the broth is still so creamy!
The secret? Using delicious chickpeas, in both whole form and then blended to create a rich puree that’s stirred into the soup to replace the cream or milk that’s typically used in most white chicken chili recipes.
Typically, white chicken chili is made with white beans, however, I happen to love the flavor and texture of chickpeas more so I chose to use them in this version and dang, it turned out DELICIOUS.
What’s in this white chicken chili?
This healthy white chicken chili is made with simple ingredients you likely already have in your cupboard and fridge, making it the perfect recipe to meal prep or serve during game day. Here’s what you need to make healthy white chicken chili:
- Veggies: you’ll need a white onion, mild green chiles & corn.
- Spices: we’re loading this chili up with cumin, chili powder, oregano, coriander and plenty of salt & pepper.
- Proteins: this white chicken chili has both boneless skinless chicken thighs (or feel free to use chicken breasts) and chickpeas for a boost of protein.
- Chicken broth: we’re using some low sodium chicken broth to simmer that chili all together.
- Garnishes & toppings: I love topping my bowl with lime, fresh cilantro, jalapeño, and tortilla strips or chips!
How to make white chicken chili in the slow cooker
Making healthy white chicken chili in the slow cooker or crockpot is EASY!
- Blend your chickpeas. Start by blending one of the cans of chickpeas + water (or broth) as indicated in the original recipe instructions.
- Add your ingredients. Next, add all ingredients (including the whole chickpeas AND blended chickpeas) except the lime juice and cilantro to your slow cooker. In this version, I also recommend reducing the chicken broth in the recipe by 1 cup as your slow cooker will create condensation and additional liquid as the soup cooks.
- Slow cook it. Cook everything on high for 3-4 hours or low for 6-7 hours.
- Shred the chicken. Remove the chicken from your slow cooker, shred it, and then add back to the slow cooker, then stir in lime juice and cilantro.
- Season & enjoy! Feel free to adjust the salt & pepper or kick up the spice and serve it up!
Storing & freezing tips
- To store: this white chicken chili will stay good in your fridge for about 5 days. Once your chili is completely cooled, just place it in an airtight container (or multiple, if you’d like to meal prep it) without the additional toppings and place it in the fridge. To reheat it, simply do so in the microwave with a microwave safe bowl, or feel free to reheat it on the stovetop. Add your toppings once you’re ready to serve!
- To freeze: yes, you can freeze this white chicken chili! Follow the instructions above, but instead of placing the chili in the refrigerator just put it in your freezer for up to 3 months. To reheat, simply thaw the chili overnight and reheat on the stovetop or in the microwave when you’re ready to eat.
More healthy chili recipes to try
- Healthy Turkey Chili
- Actually, the Best Vegetarian Chili Ever
- Slow Cooker Black Bean Pumpkin Chicken Chili
- Black Bean, Sweet Potato & Quinoa Chili
- Slow Cooker Salsa Verde Chicken Chickpea Chili
Get all of our soups, stews & chilis here!
I hope you love this easy, healthy white chicken chili recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Healthy White Chicken Chili
Ingredients
- ½ tablespoon olive oil
- 1 medium white onion, chopped
- 1 can mild green chiles (or sub 2 seeded and diced jalapenos)
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- ¼ teaspoon coriander
- ¼ teaspoon dried oregano
- 4 cups low sodium chicken broth
- 2 (15 ounce) cans chickpeas, rinsed and drained
- ¾ teaspoon salt, plus more to taste
- Freshly ground black pepper
- 1 ½ pounds boneless skinless chicken thighs (or chicken breast)
- ½ cup frozen corn
- 1 medium lime, juiced
- ⅓ cup fresh, chopped cilantro
- For garnish:
- Tortilla strips or chips
- Extra cilantro
- Avocado slices
- Extra lime wedge
Instructions
- Add olive oil to a large dutch oven or large pot and place over medium high heat. Add onion and green chiles and cook until softened, about 3-4 minutes.
- Next stir in cumin, chili powder, coriander and dried oregano; allow the spices to cook for 30 seconds, then add in chicken broth, 1 can of drained chickpeas (about 1 1/2 cups chickpeas), uncooked chicken breast and salt and pepper. Simmer on medium low heat for 20-30 minutes.
- After 20 minutes, remove the chicken with a slotted spoon and shred with two forks. Next add in fresh lime juice and cilantro.
- Finally, add the remaining can of rinsed and drained chickpeas (1 1/2 cups chickpeas) and ½ cup water (or broth) to a blender. Blend until somewhat smooth, adding a little more water if necessary.
- Pour blended chickpeas into soup pot and then stir in the corn. Allow soup to cook and simmer for 5-10 more minutes. Serve with tortilla chips, an extra lime wedge and avocado if you’d like. Serves 4. Enjoy!
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on January 1st, 2019, republished on January 6th, 2022, republished on September 20th, 2023, and republished on October 8th, 2024.
Monique’s recipes are ALWAYS my go to! They are impossible to mess up. Also, they’re healthy and delicious! I’ve been making this one every other week for dinner to take to work. I love all of the flavors together- simply amazing!
So glad you’re loving the recipes here, Beth! Happy to hear that this one is a favorite 🙂
Delicious, simple and great frozen and reheated.
Absolutely! Glad you enjoyed 🙂
This is my go to white chicken chili recipe. Easily doubled. Always satisfies the crowd.
Amazing! Happy to hear that 🙂
Such a cozy winter meal. I love to serve with all the toppings as well as chips & salsa verde on the side
Love that!
This was delicious! I made it as listed, except I used chickpeas that I had made in the instant pot. The flavor is top notch and it feels so good to eat something that is healthy (especially this time of year)! Easy to make and amazing!
This was a wonderful comfort food that was between a soup and chili. The flavor is delicious but I will do a full teaspoon of salt next time I make it. My husband was skeptical of the chickpeas and was pleasantly surprised. We will make it again. Super quick to make as well!
How many cups is one serving?
It should be about 1.5-2 cups!
Absolutely one of the BEST! Sooo easy and sooo delicious. Freezes well too.
YES one of my fav freezer meals!
I never write reviews, but this is an exception. Absolutely delicious, and a great change of pace from tomato based chili. Easy, fast, cheap. Doesn’t taste ‘healthy’. Added black beans, garlic, and some chipotle hot sauce to finish it off– will be making this again (& again). Thanks!
So good! Glad you enjoyed, and thanks so much for the review!
I only had one can of chickpeas, so I blended them into the soup and added an extra 1/2 cup of corn and it was delish! Perfect amount of spice for my family, and with crushed tortilla chips on top, it adds the perfect crunch. And thanks for making a high protein meal not feel like you’re eating a ton of meat. I love that.
Perfect! Glad it was a hit!
I make this recipe almost every week because it’s that tasty, simple and satisfying!
So happy to hear that!
Lovely recipe. I added some yellow and red peppers, fresh garlic and half a poblano pepper, along with an extra can of beans. I opted for white cannellini beans. Came out wonderfully and served with a bit of plain yogurt since the extra poblano upped the spice level. Blending the beans of one of the cans made it nice and creamy
Perfect! So glad you enjoyed!
Hi. I don’t eat meat and subbed another cup and a half of beans. Otherwise follower the recipe. Delicious!!!7
Perfect! So glad you enjoyed!
Really enjoyed this recipe. Mine needed more flavor so I added knorr’s chicken bullion powder, garlic powder, and onion powder to taste.
I had extra bell peppers, so I diced one and added it to the onion & green chile mix.
I blended the chickpeas/garbanzo beans with the chicken broth to get it to a smooth consistency. I REALLY appreciated that the recipe used chick peas as the base because it was filling and creamy without requiring cream cheese or heavy cream.
I also added two cans of cannellini/white kidney beans to the base because what is white chicken chili without them?! 😄
Perfect! So glad you loved it!
Is it feasible to use yellow onion instead of white? This may be a dumb question but sometimes recipes are best when using the specific ingredients listed. Thank you!
Yes feel free to use yellow onion!
Do you simmer covered or uncovered?
I made this in my crockpot and it was delicious. I’ll be making it again!!!! I think this recipe has made me like this style of chilli more than a tomato-based chilli.
I’m all about a white chili! Glad you enjoyed 🙂
This was hit with the whole family, Made in the slow cooker with boneless skinless chicken breasts. Subbed red onion and accidentally added the lime juice in at the beginning with everything else. It was still so good. Also left the lid off for the last 30 min or so to let it thicken up. Glad I did, as it was perfect. Also did not add any salt to keep it low sodium for baby. The adults added salt on our servings, but it really didn’t need much at all. Topped mine with dairy free cheese, avocado and pick de gallo as that’s what we had on hand. The hubs did sour cream. Filling, high protein with a hint of heat and so easy. Will definitely make again.
Amazing! Glad it was a hit!
I found this white chicken chili to not be as flavorful as I would have liked. I think it could use more in the spice department and if I was to make it again I would use northern beans and chickpeas. Although this recipe doesn’t have any cheese or cream, I think it would really benefit from some cheese on top. Overall there are many other chili recipes I’d prefer over this one. Its middle of the road for me personally.
Sorry to hear that this wasn’t a hit for you! If the listed spices aren’t coming through I always recommend bumping up the salt a bit to taste. You can absolutely top your bowl with sour cream and/or cheese – I typically leave the toppings up to the people making the recipe as it’s such a personal preference 🙂
We absolutely loved this recipe – all of your recipes are always a hit at our house! I had a quick question for the next time we make this – had a hard time getting the chicken breast to fully cook in 20-30 mins as stated in step 2 on med-low heat (took us closer to an hour to get the chicken to correct internal temp). Do you suggest bringing to a boil first then lowering heat to help with faster cook time? Thanks so much for you advice!
So sorry didn’t realize the first comment went through – accidentally posted twice!
So glad you loved this one! And very strange that that the chicken didn’t cook in that amount of time — yes, try bringing it to a boil first then reduce to medium-low. That should help!
We absolutely loved this soup! Have made and tried many of your recipes over the years and they are always a hit:) One quick question for next time I make it – we struggled to get the chicken breast to cook fully (we made on the stove) in the 20-30 mins on med to low heat. Would you suggest bringing to a boil in the future and then simmering on med-low? It eventually cooked but took closer to an hour on med-low so just wanting to cut back on time in future. Thanks so much for your advice!
Oh my goodness, this is so yummy.
Wonderful recipe. It gets better each time it is reheated.
Ahh this is so great! Glad you’re loving this recipe, Carrie!
Easy recipe but dang…it has quite literally no flavor. It needs either more chili powder or hatch chilis but it’s very bland for chili.
Sorry to hear that – did you change anything about the recipe?
Made this for dinner a few nights ago and ate it two nights in a row. ♥️. Hubby and I loved it!! I added one seedless Serrano and jalapeño in with the green part of Leeks, I can’t eat regular onions. Will definitely make again and double the recipe!!
YAY! I am so glad you both loved this recipe and it turned out amazing for you, Carie!
Wonderful recipe, amazing in the crockpot! Added canned chili and a chopped jalapeño and it was the perfect spice level for us!
Sounds delicious, Melissa. I am so glad you’re enjoying this recipe and it turned out great for you 🙂
This had great flavor but I wouldn’t classify it as a white chicken chili. It was more like a tortilla soup to me. Definitely would make again though!
Glad to hear you enjoyed this recipe!
This is the best White Chicken Chili recipe I’ve had!
Ah this makes me to happy to hear, Carrie!
In what planet is this Chili? This is soup. The title is incredibly misleading.
It is actually very much a chili – if yours had too much liquid, it is probably because you did not follow the instructions
Mmmmmm…..This White Chicken Chili is a new family FAVORITE!!! 5 STARS!!!
Yay! This is the BEST! So glad this recipe is a hit for you and your whole family ❤️
This white chicken chili is my absolute favorite main course recipe of Monique’s (The best tart cherry pie is my favorite dessert). I’ve made this several times and I find myself craving it when I’m looking for something hearty to make. It’s quick, easy, and delicious. The blended chick peas make it creamy and you won’t miss having dairy in it at all. The avocado, tortillas, lime and cilantro are the perfect add ins at the end. Highly recommend this amazing recipe. Thanks, Monique!
Perfect! I am so glad to hear you are loving this recipe! ❤️
Delicious and easy to make. I made mine in the crockpot.
So easy to make and so delicious!!! Thank you for this recipe!!
This was an excellent dish. I added some shiitakes and garlic to make more savory and flavorful. Was terrific!!
YUM, sounds delicious! So glad you are loving this recipe ❤️
This was really easy to make and soooo delicious. My husband has asked for this to be a regular recipe that I make.
Ah this is amazing!! SO glad you and your husband enjoyed this recipe. Easy and delicious, there is nothing better 🙂❤️
So incredibly amazing! My family loved it. Added a dollop of sour cream & tortilla strips on top, absolutely delicious!! New family favorite!!
Ahh this is amazing! SO glad you and the fam are loving this recipe ❤️
Perfect fall recipe. My whole family including my 10 and 12 year old boys loved it. I added two finely chopped zucchini’s at the end of cooking. Thank you super delicious!!
Sounds delicious. So glad you and the family enjoyed ❤️
I made this for my family last night and everyone loved it! I used jalapeños instead of green chilis and it was the perfect amount of spicy. I was anticipating a large amount of leftovers, as there are only 3 people in my family, but we ate all of it. I can’t wait to make this again. It is definitely a new family favorite. Thank you!
Made this soup many times! I love it!
I want to make it in the crockpot this time. Could you add instructions in the recipe as when to add the blended chickpeas for the crackpot version?
Hi, Nicole! There’s a section in the blog post that explains it: “How to make white chicken chili in the slow cooker”. You add the blended chickpeas at the same time that you add all the other ingredients (minus the lime juice and cilantro) to the slow cooker. Enjoy 🙂
I love white chicken chili but have never found a recipe I liked much. I’ve tried many and they were all just meh. Then I made this one. Hands down THE BEST white chicken chili EVER! Whole family loved! Will be in repeat throughout soup season in our house!
Ahh that is amazing to hear, I’m SO thrilled you loved this one, Michelle! Thank you!