Best White Chicken Chili (Easy & Healthy!) Recipe

I’m sharing a Chicken Chili Recipe that’s completely dairy-free and packed with shredded chicken, white beans, and bold herbs and spices for an easy one-pot, freezer-friendly meal prep dinner.

I can’t stop thinking about this Best White Chicken Chili, it’s easy, dairy-free and way more layered than it sounds. Featuring boneless skinless chicken breasts or thighs and cannellini beans, it’s the kind of one-pot dinner that keeps surprising you with little pops of flavor.

I first made it in my White Bean Chicken Chili Dutch Oven and wow, the texture and brightness were nothing like the bland soups I used to eat. This Chicken Chili Recipe freezes beautifully for quick dinners, and honestly, there’s a tiny trick I use that makes it feel special, i’ll share it later.

Ingredients

• Chicken: Lean protein, keeps soup hearty and filling, shred for better texture.
• Cannellini beans: Creamy, high in fiber and protein, makes chili thick and comforting.
• Green chiles: Mild heat, tangy flavor, brightens the whole pot.
• Masa harina: Adds subtle corn flavor and natural thickening, gluten free.
• Lime juice: Bright citrus, cuts richness, adds zippy tang and balance.
• Cilantro: Fresh herbal lift, makes bowl taste lighter and more vibrant.
• Avocado: Creamy fat, it cools heat and adds silky mouthfeel.
• Jalapeño: Adds sharper heat when kept, seeds bring more kick.
• Onion: Sweet when cooked, gives savory depth and body to broth.
• Garlic: Pungent, boosts savory flavor, small amounts go a long way.

Ingredient Quantities

• 1 1/2 to 2 pounds boneless skinless chicken breasts or thighs, about 3 cups shredded
• 1 tablespoon olive oil
• 1 medium yellow or white onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and minced (optional)
• 2 (15 ounce) cans cannellini or Great Northern beans, drained and rinsed
• 1 (4 ounce) can diced green chiles
• 4 cups low sodium chicken broth
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika (optional)
• 1/4 to 1/2 teaspoon cayenne pepper or red pepper flakes, to taste (optional)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons masa harina for thickening or 1 to 2 teaspoons cornstarch
• 2 tablespoons fresh lime juice (about 1 lime)
• 1/4 cup chopped fresh cilantro, plus more for serving
• 1 ripe avocado, diced, for serving (optional)
• 2 green onions, thinly sliced, for serving (optional)
• Lime wedges and tortilla chips for serving (optional)

How to Make this

1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 diced onion and cook until soft, about 5 minutes. Add 3 minced garlic cloves and the seeded & minced jalapeño (if using) and cook 30–60 seconds until fragrant. Stir in 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika (optional), 1/4–1/2 teaspoon cayenne or red pepper flakes (optional), 1 teaspoon kosher salt and 1/2 teaspoon black pepper and let the spices toast for about 30 seconds.

2. Add the 2 drained and rinsed (15 oz) cans of cannellini or Great Northern beans, the (4 oz) can diced green chiles, and 4 cups low sodium chicken broth. Stir to combine.

3. Nestle 1 1/2 to 2 pounds boneless skinless chicken breasts or thighs into the broth. Bring to a gentle simmer, reduce heat, cover and simmer 15–20 minutes or until the chicken reaches 165 F and is cooked through. (If you used thighs they will be more forgiving and juicy.)

4. Carefully remove the chicken to a cutting board and shred with two forks, or chop if you prefer chunks. Return the shredded chicken to the pot.

5. For a creamier mouthfeel, mash about 1 cup of the beans against the side of the pot with a spoon, or pulse a cup with an immersion blender for a few seconds. This thickens the broth naturally without dairy.

6. To thicken more, whisk 2 tablespoons masa harina with about 1/4 cup cold water or a few tablespoons of the hot broth until smooth, then stir into the simmering chili and cook 3–5 minutes. If you prefer cornstarch, mix 1–2 teaspoons cornstarch with equal cold water, stir in and simmer until slightly thickened. Add more if needed to reach desired thickness.

7. Stir in 2 tablespoons fresh lime juice and 1/4 cup chopped fresh cilantro. Taste and adjust salt, pepper, or heat as needed.

8. Serve hot topped with diced ripe avocado, thinly sliced green onions, extra cilantro, lime wedges and tortilla chips on the side. This goes great with a squeeze more lime if you like it bright.

9. Make ahead tip: cool completely before storing. Refrigerate up to 4 days or freeze in portions up to 3 months. Reheat gently on the stove with a splash of broth to loosen if it thickened in the fridge.

Equipment Needed

1. Large heavy-bottomed pot or Dutch oven
2. Cutting board
3. A good sharp chefs knife
4. Measuring cups and measuring spoons
5. Wooden spoon or silicone spatula
6. Can opener
7. Colander or fine mesh strainer
8. Instant-read thermometer (to check chicken reaches 165 F)
9. Two forks for shredding plus a small bowl and whisk for the masa or cornstarch slurry

FAQ

Best White Chicken Chili (Easy & Healthy!) Recipe Substitutions and Variations

• Chicken: swap the raw breasts/thighs for 3 cups shredded rotisserie chicken or leftover roasted turkey, same amount. For a veg option use pressed extra firm tofu, crumbled and browned, about 12 ounces.
• Beans: cannellini or Great Northern can be replaced with navy beans or large white northern beans, same can size. Pinto beans work too but they change the color and flavor a bit.
• Masa harina or cornstarch: use 2 tablespoons all purpose flour whisked into a little water, or 1 to 1 1/2 teaspoons arrowroot powder. Or for a gluten free whole food swap, mash 1/2 cup of the cooked white beans and stir it in to thicken.
• Lime/cilantro/avocado toppings: if you dont have lime use fresh lemon juice, if no cilantro use chopped flat leaf parsley, and instead of avocado try diced tomato or a dollop of plain Greek yogurt for creaminess.

Pro Tips

– Pick thighs if you want a fail-safe, juicier result, but if you use breasts try a quick 20 minute brine (salt and a little sugar) or pound them thin so they cook evenly, otherwise parts will dry out while other parts are done.
– Always bloom the spices in the oil until they smell fragrant, but dont let them brown or burn, if they start to stick add a splash of broth to deglaze the pan and scrape up the tasty bits.
– For texture, mash about a cup of the beans or briefly pulse with an immersion blender for creaminess, and use masa instead of cornstarch when you want body plus a subtle corn flavor; whisk the masa with cold water first to avoid lumps and add it gradually since it keeps thickening as it cools.
– Hold most of the lime juice and cilantro until the very end, they brighten everything but lose freshness with heat; also toss diced avocado with a little lime right before serving so it doesnt brown, and when reheating add a splash of broth so it doesnt get gluey.

Best White Chicken Chili (Easy & Healthy!) Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I’m sharing a Chicken Chili Recipe that’s completely dairy-free and packed with shredded chicken, white beans, and bold herbs and spices for an easy one-pot, freezer-friendly meal prep dinner.

Pin

Servings

6

servings

Calories

415

kcal

Equipment: 1. Large heavy-bottomed pot or Dutch oven
2. Cutting board
3. A good sharp chefs knife
4. Measuring cups and measuring spoons
5. Wooden spoon or silicone spatula
6. Can opener
7. Colander or fine mesh strainer
8. Instant-read thermometer (to check chicken reaches 165 F)
9. Two forks for shredding plus a small bowl and whisk for the masa or cornstarch slurry

Ingredients

• 1 1/2 to 2 pounds boneless skinless chicken breasts or thighs, about 3 cups shredded

• 1 tablespoon olive oil

• 1 medium yellow or white onion, diced

• 3 cloves garlic, minced

• 1 jalapeño, seeded and minced (optional)

• 2 (15 ounce) cans cannellini or Great Northern beans, drained and rinsed

• 1 (4 ounce) can diced green chiles

• 4 cups low sodium chicken broth

• 2 teaspoons ground cumin

• 1 teaspoon dried oregano

• 1 teaspoon chili powder

• 1/2 teaspoon smoked paprika (optional)

• 1/4 to 1/2 teaspoon cayenne pepper or red pepper flakes, to taste (optional)

• 1 teaspoon kosher salt, plus more to taste

• 1/2 teaspoon freshly ground black pepper

• 2 tablespoons masa harina for thickening or 1 to 2 teaspoons cornstarch

• 2 tablespoons fresh lime juice (about 1 lime)

• 1/4 cup chopped fresh cilantro, plus more for serving

• 1 ripe avocado, diced, for serving (optional)

• 2 green onions, thinly sliced, for serving (optional)

• Lime wedges and tortilla chips for serving (optional)

Directions

• Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 diced onion and cook until soft, about 5 minutes. Add 3 minced garlic cloves and the seeded & minced jalapeño (if using) and cook 30–60 seconds until fragrant. Stir in 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika (optional), 1/4–1/2 teaspoon cayenne or red pepper flakes (optional), 1 teaspoon kosher salt and 1/2 teaspoon black pepper and let the spices toast for about 30 seconds.
• Add the 2 drained and rinsed (15 oz) cans of cannellini or Great Northern beans, the (4 oz) can diced green chiles, and 4 cups low sodium chicken broth. Stir to combine.
• Nestle 1 1/2 to 2 pounds boneless skinless chicken breasts or thighs into the broth. Bring to a gentle simmer, reduce heat, cover and simmer 15–20 minutes or until the chicken reaches 165 F and is cooked through. (If you used thighs they will be more forgiving and juicy.)
• Carefully remove the chicken to a cutting board and shred with two forks, or chop if you prefer chunks. Return the shredded chicken to the pot.
• For a creamier mouthfeel, mash about 1 cup of the beans against the side of the pot with a spoon, or pulse a cup with an immersion blender for a few seconds. This thickens the broth naturally without dairy.
• To thicken more, whisk 2 tablespoons masa harina with about 1/4 cup cold water or a few tablespoons of the hot broth until smooth, then stir into the simmering chili and cook 3–5 minutes. If you prefer cornstarch, mix 1–2 teaspoons cornstarch with equal cold water, stir in and simmer until slightly thickened. Add more if needed to reach desired thickness.
• Stir in 2 tablespoons fresh lime juice and 1/4 cup chopped fresh cilantro. Taste and adjust salt, pepper, or heat as needed.
• Serve hot topped with diced ripe avocado, thinly sliced green onions, extra cilantro, lime wedges and tortilla chips on the side. This goes great with a squeeze more lime if you like it bright.
• Make ahead tip: cool completely before storing. Refrigerate up to 4 days or freeze in portions up to 3 months. Reheat gently on the stove with a splash of broth to loosen if it thickened in the fridge.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 406g
• Total number of serves: 6
• Calories: 415kcal
• Fat: 12g
• Saturated Fat: 2.3g
• Trans Fat: 0g
• Polyunsaturated: 1.7g
• Monounsaturated: 5.8g
• Cholesterol: 112mg
• Sodium: 393mg
• Potassium: 826mg
• Carbohydrates: 23g
• Fiber: 7g
• Sugar: 3g
• Protein: 47g
• Vitamin A: 700IU
• Vitamin C: 10mg
• Calcium: 84mg
• Iron: 4.3mg