This hearty and healthy white chicken chili is packed with corns, beans and tons of flavor. It also happens to be dairy-free and gluten-free.
Ever since I first made this healthy white chicken chili, it earned a place in our meal rotation. My husband and two boys are long-time diehard fans of my Smoky Turkey Chili, so I wasn't sure if this white bean chili would win them over. At the first bite…success!
Since my boys are such tried-and-true chili fans. I always make a double batch since it freezes well. Really, there is nothing more satisfying at 5pm than discovering that you have a big container of chili in the freezer, just waiting to be defrosted and gobbled up by ravenous kids.
If you're looking for a meatless chili, try my Instant Pot Vegetarian Chili.
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Tips for making this recipe
- Cut Chicken into Uniform Pieces: To ensure even cooking, cut the boneless, skinless chicken breasts into ¾-inch pieces. This will help the chicken cook through without overcooking.
- Fresh or Frozen Corn: You can use either fresh or frozen corn kernels in this recipe. If using frozen corn, there's no need to thaw it before adding it to the chili.
- Drain and Rinse Beans: When using canned white beans, such as cannellini beans, white kidney beans, or great northern beans, be sure to drain them into a fine mesh sieve and rinse them well. This removes excess sodium and starch.
- Adjust Chipotle Pepper: Chipotle peppers are sold in cans with adobo sauce and found in the international aisle of many grocery stores. Start with a small amount, taste, and add more if you prefer a spicier chili. Remember, you can always add more heat, but you can't take it away.
- Thickening Agent: Cornstarch is used to thicken the chili, but if you prefer, you can use flour. Keep in mind that using flour will make the chili not gluten-free.
- Smash Some Beans: Smashing half of the white beans with a fork before adding them to the chili helps thicken the broth and adds a creamy texture. Plus, it boosts the fiber and protein content. Remember to drain and rinse the beans well before using.
How I lightened up this chili
White bean chicken chili is often finished off with sour cream, cream cheese or yogurt to achieve the creamy consistency.
In an effort to lighten it up and turn it into a dairy free recipe, I made a couple of adjustments. First, cornstarch is mixed into the cooked chicken, which helps to thicken the broth as it simmers.
Second, I smashed half of the white beans with the back of a fork before adding to the chili. The smashed beans "melt" into the broth and help to thicken while also adding a dose of healthy fiber and protein. Bonus!
See recipe card below for full ingredients list & recipe directions.
Meal Prep and Storage
Refrigeration: According to the USDA, cooked chicken can last up to 3 to 4 days when refrigerator properly. Store it in an airtight container, such as this one, in the refrigerator.
Freezer: Since this recipe is dairy-free, it freezes particularly well. Let the chili cool completely, then transfer it to freezer-safe airtight containers. You could use glass freezer containers or resealable freezer bags. If using bags, lay them flat on a cookie sheet. Once frozen, the bags can be stacked either flat or upright.
Reheat: To reheat frozen chili, thaw it in the refrigerator overnight and then heat it on the stovetop or in the microwave until it's hot and ready to serve.
What to serve it with
Salads: Almost any sort of salad would work. Some of our favorites are Brussels sprouts salad, warm kale salad or a simple green salad with a homemade balsamic vinaigrette.
Cornbread or chips: Skillet cornbread or tortilla chips make excellent accompaniments. Serve them alongside the chili for dipping or crumbling into the bowl.
Frequently Asked Questions
Absolutely! You can adjust the level of spiciness by adding more chipotle peppers or an extra teaspoon or two of the adobo sauce.
Certainly! You can eliminate the chicken and replace it with additional white beans, or use a combination of white beans and black beans. Substitute the chicken broth with your favorite vegetable broth.
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Printable Recipe
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Healthy White Chicken Chili Recipe
Ingredients
- 3 teaspoon avocado oil divided (or use canola oil)
- 1 yellow onion chopped
- 1 ½ teaspoons ground cumin
- 1 teaspoon dried oregano
- 3 garlic cloves minced
- 1 ¼ pounds boneless skinless chicken breasts chopped into ¾-inch pieces
- ½ teaspoon kosher salt
- 2 tablespoons cornstarch
- 1 ¼ cups frozen corn kernels (no need to defrost)
- 1 (3 oz) can diced green chiles
- 1 chipotle pepper seeded & diced (from can)
- 1 teaspoon adobo sauce (from chipotle pepper can)
- 4 cups low-sodium chicken broth
- 2 (14 oz. each) cans white beans drained & rinsed
- 1 tablespoon fresh lime juice
- ¼ cup minced cilantro
- Salt and pepper to taste
Instructions
- Heat 2 teaspoons of the canola oil in a large saucepan set over medium heat. Add the onions and cook until translucent, about 5 minutes.
- Add the oregano and cumin, and cook, stirring, for 30 seconds. Add the garlic and cook for additional 30 seconds.
- Increase the meat to medium-high, then add the chicken breasts pieces. Cook, stirring occasionally, until the chicken is just cooked through.
- Push some of the chicken aside to make a space in the middle, and pour in the remaining 1 teaspoon of canola oil. Add the cornstarch, then stir into the chicken, cooking for 1 minute.
- Add the corn, green chiles, chipotle pepper, adobo sauce and chicken broth, and stir to combine.
- In a medium-sized bowl, smash 1 ½ cups of the white beans with the back of a fork. Add the smashed beans to the chili.
- Bring the mixture to a boil, then reduce the heat and simmer, uncovered, for 30 minutes.
- Add the remaining whole beans and the lime juice to the chili. Simmer for additional 10 minutes, or until the chili is thick.
- Adjust seasonings (salt and pepper) as desired. Stir in cilantro. Serve.
Notes
Nutrition
This recipe was first published on October, 2013 and updated on October 10, 2023.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Mimi of 9
Loved it!! So did hubby who usually won’t eat anything but beef chili.
Dara
That's so great to hear! It's sounds like you converted him. 🙂
Sara Holbrook
We loved this recipe! Nice bit of heat from the chipotles, but not too hot.
Breanna
Made this last night and it was awesome! We swapped out ground chicken and a can of drained corn since we had both on hand already. We also added an extra chipotle pepper with seeds, some adobo sauce, and a little more cumin to give it a smokier kick. Will definitely be making this again and again.
Holly
While I'm sure this dish is delicious, the bowls are actually what caught my eye on Pinterest. Where are they from?!? They're so cute!
Staci
Question: how much heat is packed into the chipotle pepper? My daughters are pretty sensitive to spicy, they can handle a little, but not much over that. Would smoked paprika be a good sub or will I lose too much flavor? Thanks!
Dara (Cookin' Canuck)
Staci, you have a couple of options. First, you could use less of the chipotle pepper and mince it very fine so that it spreads throughout the chili. Second, you could leave out the chipotle pepper altogether and add a small amount of the adobo sauce (that the is in the can with the chipotle peppers). I'd probably start with 1/2 teaspoon, then taste the chili and add from there. I hope that helps!