Cozy, comforting and packed full of flavor – this healthier twist on white chicken chili takes just 30 minutes and is made in one pot for ease. The secret? Blending white beans into the chili for that creamy, silky result without relying on lots of heavy cream cheese.
Tomato has dominated the chili game for FAR too long. And while I love a rich, tomatoey chili, there is something so lovely, fresh and just different about this white chicken version. It’s kind of like a Tex-Mex inspired chicken soup, and it’s incredibly comforting, while still being full of goodness.
That’s thanks in large part to the white beans. Blitzing them with the super flavorful base is the secret to how this chili can be gorgeously thick and rich, without using tonnes of cream cheese (something you’ll find in typical white chili recipes). So it’s a brilliant one to try if you’re looking for a lighter option, packed with fiber and protein and perfect for casual weeknights.
It also comes together in one pot in just 30 minutes, which is always a win! Even my boyfriend, who isn’t the biggest ‘soup for dinner’ fan, LOVES this and comes away super satisfied.
Love one pot meals? Try this cheesy one pot Cowboy Casserole, one pan satay baked dumplings or one pot saucy peanut satay noodles next.
Ingredients
- Chicken thighs. I prefer using chicken thighs because they stay nice and juicy, but you can use chicken breasts if you prefer. You can also make this even speedier by using a rotisserie chicken.
- Beans. We’ll use white beans (I’m using butter beans, but cannellini beans, Navy beans or chickpeas would work well too) and black beans (you could use Kidney beans if you prefer). The white beans provide more fiber and protein, and thicken the soup without having to add lots of heavy dairy. This is what keeps the chili lighter.
- Pickled jalapenos. The briny flavor of pickled jalapenos really works here, but you could also use a couple of fresh jalapenos if you prefer.
- Sour cream. This one is optional, but it adds an extra layer of creaminess without being too overpowering. It’s delicious either way so it’s up to you!
How to Make White Chicken Chili
Start by cooking your onion in a little olive oil until nicely softened, then add the jalapenos, garlic and spices. Add the chicken stock, white beans and chicken thighs, then simmer until the chicken is cooked through.
Remove the cooked chicken, then use two forks to shred it. Use an immersion blender to blitz the chili base – the white beans will thicken it up nicely. Add the shredded chicken back in, along with the black beans and corn. Simmer again, before adding the lime juice, cilantro and sour cream if you’re using it.
Ladle the chili between bowls, then top with whipped avocado, shredded cheddar, more lime, cilantro and tortilla chips.
Healthier White Chicken Chili FAQs
Yes, you absolutely can. It’s best to cut the breasts into smaller pieces (roughly the size of a chicken thigh) so they cook evenly.
This is definitely on the milder side, but you can play around with your spices and jalapenos. Add more if you prefer things with a bit more of a kick, or reduce the quantity if you’re cooking for kids or just aren’t a fan of anything too spicy.
Like this recipe? Try these comfort food ideas next
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Healthier One Pot White Chicken Chili
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Cozy, comforting and packed full of flavor – this healthier twist on white chicken chili takes just 30 minutes and is made in one pot for ease. The secret? Blending white beans into the chili for that creamy, silky result without relying on lots of heavy cream cheese.
Ingredients
For the white chicken chili –
- 1 onion, diced
- 3 garlic cloves, crushed
- 2 tablespoons pickled jalapenos, finely chopped (or 2 fresh jalapenos)
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 4 cups low-sodium chicken broth
- 1 can (400g/12oz) white beans, with their liquid
- 1lb/500g chicken thighs (boneless, skinless, free-range)
- 1 can (400g/12oz) black beans
- 1/2 cup corn kernels (canned, frozen or fresh)
- 1/2 cup sour cream (optional)
- 1 lime, juiced
For the toppings (optional) –
- 1 large ripe avocado, sliced or smashed
- Handful of cilantro
- Tortilla chips
- Cheddar cheese, shredded
- Lime wedges
Instructions
- Soften the onions. Add 1 tablespoon of olive oil to a large pot you (ideally) have a lid for and set it over medium-high heat. Add the diced onion and 1 teaspoon of salt. Cook, stirring, for about five minutes, until the onion has softened up and looks more translucent.
- Add the spices. At this point, add the diced jalapenos, crushed garlic, 1 tablespoon of ground cumin, 2 teaspoons of ground coriander, 1 teaspoon of chili powder and 1 teaspoon of smoked paprika. Stir through the onion for another minute.
- Add the chicken. Pour in four cups of chicken stock, along with the white beans and their liquid. Add the chicken thighs, then bring to a simmer. Pop the lid on and simmer for 15 minutes, or until the chicken has cooked through.
- Shred the chicken. Remove the chicken thighs from the pot, then use two forks to shred the meat.
- Blitz the white beans and stock. Use an immersion blender to blitz the chili in the pot. This will blend the white beans into the chili and help to thicken it. If you don’t have an immersion blender, use a slotted spoon to transfer the beans into a blender or food processor, along with 1/2 cup of the stock and blend, then pour back into the pot.
- Finish the chili. Add the shredded chicken, black beans and corn to the chili, then simmer for another five or so minutes. Squeeze in the lime juice, a good handful of cilantro and 1/2 cup of sour cream if you’re using it. Stir to combine then taste, and season with a little more salt if you think it needs it.
- Garnish and serve. Divide the chili between bowls, then add your toppings. I love shredded cheddar cheese, more cilantro and lime wedges, whipped avocado and tortilla chips.
Notes
INGREDIENT NOTES: This is a recipe you can really play around with, based on what you like and have on hand. Add more heat by adding a little more of the spices and pickled jalapenos or swap the black beans for Kidney beans, borlotti beans, chickpeas or more white beans. The sour cream is optional – it’s great without it but it’ll add another layer of light creaminess.
STORAGE INSTRUCTIONS: The chili will keep for up to five days in the fridge, and can be frozen. Defrost straight in a pot on the stovetop, in the microwave.
- Prep Time: 5
- Cook Time: 25
- Category: one pot
- Method: stove top
- Cuisine: american
Nutrition
- Serving Size: 200g
- Calories: 589
- Sugar: 5.9g
- Sodium: 981.9mg
- Fat: 21.6g
- Saturated Fat: 5.7g
- Unsaturated Fat: 12.8g
- Trans Fat: 0g
- Carbohydrates: 57.9g
- Fiber: 18g
- Protein: 46.5g
- Cholesterol: 127.6mg
