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Close-up of a rustic bowl of healthy white chicken chili, garnished with fresh avocado, sour cream, and cilantro, on a wooden surface.

Healthy White Chicken Chili

This wholesome and flavorful Healthy White Chicken Chili is easy to make and packed with lean protein, fiber-rich beans, and warming spices. Perfect for cozy dinners, meal prep, or freezing for later!
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Course: Main Course, Soup
Cuisine: American, Mexican-Inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts (3 medium-large)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon avocado oil (or olive oil)
  • 3 cups chicken broth (low sodium)
  • 2 15 oz cans great Northern or cannellini beans, drained and rinsed
  • 2 cups corn
  • 1 4 oz can diced green chilies
  • 1 teaspoon ground cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup plain or Greek yogurt (2%+ fat)
  • 1 lime, juice of
  • 1 small bunch fresh cilantro, chopped
  • Avocado, tortilla chips, extra yogurt or limes (for garnish)

Equipment

  • Large pot or Dutch oven
  • Cutting board & knife
  • Measuring Cups and Spoons
  • wooden spoon or spatula
  • Slow cooker or Instant Pot (optional)

Method
 

  1. Heat oil in a large pot over medium heat. Sauté onion for 3–5 minutes until softened. Add garlic and cook for 1 minute.
  2. Add chicken breasts (whole or diced) to the pot and cook 3–5 minutes to brown lightly.
  3. Add beans, corn, green chilies, cumin, oregano, chili powder, cayenne, salt, pepper, and chicken broth. Stir to combine.
  4. Bring to a gentle simmer. Cover and cook for 20–25 minutes, until chicken is cooked through and shreddable.
  5. Remove chicken, shred with forks, and return to pot. Stir in yogurt, cilantro, and lime juice. Adjust seasoning to taste.
  6. Serve hot with avocado, tortilla chips, extra yogurt, and lime wedges as desired.

Notes

To make it vegetarian, use vegetable broth and substitute chicken with chickpeas or extra beans. Add a diced jalapeño for extra heat, or a splash of milk for a creamier result.