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healthy white chicken chili in a bowl

Healthy White Chicken Chili

Healthy white chicken chili that's nice and creamy, yet there's no cream! Made with green chile, chicken, corn and blended chickpeas to make it thick and creamy. This easy white chicken chili recipe can even be made in the slow cooker and is bound to become a new family favorite. Serve with avocado, tortilla chips and cilantro.

Course Dairy Free, Dinner, Gluten Free, Meal Prep, One Pan, Soup
Cuisine American
Keyword healthy white chicken chili, white chicken chili
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 495 kcal
Author Monique Volz of AmbitiousKitchen.com

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
  • 1/4 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 1/2 pounds boneless skinless chicken thighs (or chicken breast)
  • ½ cup frozen corn
  • 1 medium lime, juiced
  • 1/3 cup fresh, chopped cilantro
  • For garnish:
  • Tortilla strips or chips
  • Extra cilantro
  • Avocado slices
  • Extra lime wedge

Instructions

  1. 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.

  2. 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.

  3. After 20 minutes, remove the chicken with a slotted spoon and shred with two forks. Next add in fresh lime juice and cilantro.

  4. 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.

  5. Pour blended chickpeas into soup pot and then stir in the corn, lime juice and cilantro. 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

Make this in your slow cooker: Making healthy white chicken chili in the slow cooker is EASY. Simply add all ingredients except the lime juice and cilantro to your slow cooker. 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. Cook on high for 3-4 hours or low for 6-7 hours. Remove chicken and shred, then add back to the slow cooker and stir in lime juice and cilantro. Season to taste. That's it!

To store: this white chicken chili will stay good in your fridge for about 1 week. 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: 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.

Nutrition Facts
Healthy White Chicken Chili
Amount Per Serving (1 serving (based on 4))
Calories 495 Calories from Fat 160
% Daily Value*
Fat 17.8g27%
Saturated Fat 3.3g21%
Carbohydrates 42g14%
Fiber 8.4g35%
Sugar 8.8g10%
Protein 45.7g91%
* Percent Daily Values are based on a 2000 calorie diet.