Easy White Chicken Chili Recipe – Quick & Healthy Dinner

This white chicken chili recipe is the perfect solution for busy weeknights when you crave something comforting, nutritious, and incredibly delicious. Unlike traditional red chili, this version uses tender chicken breast, white beans, and a creamy broth that comes together in under 30 minutes. It’s lighter than traditional chili but still packed with protein and flavor that will satisfy the whole family.

What makes this recipe so special is its versatility. You can customize the spice level, add your favorite toppings, and even make it ahead of time for meal prep. Whether you’re cooking for a cozy dinner at home or need a crowd-pleasing dish for gatherings, this white chicken chili delivers exceptional results every time.

Ingredients

• 1 lb chicken breast, cubed
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and minced (optional)
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 can (4 oz) green chilies
• 4 cups chicken broth
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup Greek yogurt or sour cream
• Fresh cilantro for garnish

Step-by-Step Instructions

1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 3-4 minutes. Add garlic and jalapeño (if using) and cook for another minute until fragrant.
2. Cook Chicken: Add cubed chicken breast to the pot and cook until no longer pink, about 5-6 minutes. Season with salt and pepper during cooking.
3. Add Spices: Stir in cumin, oregano, and chili powder. Cook for 1 minute until spices are fragrant.
4. Combine Ingredients: Add white beans, green chilies, and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Creamy Finish: Stir in Greek yogurt or sour cream until well combined. Simmer for another 5 minutes.
6. Serve: Ladle into bowls and garnish with fresh cilantro, avocado slices, shredded cheese, or tortilla chips.

Expert Tips for Perfect White Chicken Chili

Chicken Options: You can use rotisserie chicken to save time – simply add shredded chicken during the last 5 minutes of cooking.

Spice Control: Adjust the heat level by adding more or less jalapeño, or include some of the seeds for extra spice.

Bean Varieties: Great Northern beans, cannellini beans, or navy beans all work well in this recipe.

Make-Ahead Meal: This chili tastes even better the next day! Store in an airtight container for up to 3 days.

Creamy Consistency: For a thicker chili, mash some of the beans against the side of the pot during the last few minutes of cooking.

Frequently Asked Questions

Can I make this recipe in a slow cooker?
Yes! Sauté the aromatics first, then combine all ingredients except Greek yogurt in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in Greek yogurt during the last 30 minutes.

Is this recipe gluten-free?
Yes, this white chicken chili is naturally gluten-free. Just ensure your chicken broth and Greek yogurt are certified gluten-free if needed.

Can I freeze white chicken chili?
Absolutely! Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

What are the best toppings for white chicken chili?
Popular toppings include avocado, shredded cheese, sour cream, chopped cilantro, lime wedges, and tortilla chips.

Easy White Chicken Chili Recipe – Quick & Healthy Dinner

This white chicken chili recipe is a quick and healthy dinner option that comes together in under 30 minutes. It features tender chicken breast, white beans, and a creamy broth that’s lighter than traditional chili but still packed with protein and flavor.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 380

Ingredients Method Notes

Ingredients

  

Ingredients

• 1 lb chicken breast, cubed
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and minced (optional)
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 can (4 oz) green chilies
• 4 cups chicken broth
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup Greek yogurt or sour cream
• Fresh cilantro for garnish

Method

 

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 3-4 minutes. Add garlic and jalapeño (if using) and cook for another minute until fragrant.
2. Add cubed chicken breast to the pot and cook until no longer pink, about 5-6 minutes. Season with salt and pepper during cooking.
3. Stir in cumin, oregano, and chili powder. Cook for 1 minute until spices are fragrant.
4. Add white beans, green chilies, and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Stir in Greek yogurt or sour cream until well combined. Simmer for another 5 minutes.
6. Ladle into bowls and garnish with fresh cilantro, avocado slices, shredded cheese, or tortilla chips.

Notes

Use rotisserie chicken to save time, adjust spice level with jalapeño, and mash some beans for thicker consistency. Tastes even better the next day!