Healthy White Chicken Chili

Healthy White Chicken Chili Ingredients

Here’s what you need!

• Boneless skinless chicken breasts or thighs. Chicken thighs are more forgiving, higher in iron and stay juicier, but chicken breasts are lighter.

White Chicken Chili Seasoning

• Yellow Onion
• Fresh Cloves Garlic

• Ground cumin and coriander
• Chili powder: This spice blend includes ground chilli peppers, onion powder, garlic powder, spices and oregano. It gives the dish a little signature kick. Not to be confused with cayenne pepper (See: Cayenne Pepper Vs. Chili Powder)
• Kosher salt and black pepper

Cooking Liquid

• Chicken broth
• Diced green chiles: It can be found next to the red salsa in almost any grocery store. Don’t mistake them for pickled jalapenos (those are much hotter and more acidic). It’s my fav secret ingredient in green chicken chili, too.
• Milk: I prefer whole milk for the best flavor. For an extra-creamy version, use evaporated milk. Of course, you can swap in half-and-half or heavy cream.
• Cornstarch: To thicken the chili.

Add-Ins

• Beans: I love white kidney beans for this, but you can also use cannellini beans, great northern beans, navy beans or even chickpeas.
• Corn kernels: Fresh or frozen!
• Lime

How To Make Healthy White Chicken Chili

This is a super-simple, one-pot, stove-top recipe.

Prepare the Chicken:

• First, season the chicken with salt and pepper. Just a simple seasoning works here because the chicken will absorb other flavors as it cooks.

Sauté the Vegetables:

• Heat olive oil in a large pot over medium heat. Add the chopped onions and a pinch of salt. Cook until the onions are soft and clear. This is the flavor base for your chili.

Add Garlic, Spices, and Chiles:

• Stir in the minced garlic, ground cumin, ground coriander, and chili powder. Give it a quick mix to let the spices bloom, making everything more flavorful.

Cook the Chicken:

• Pour in the chicken broth and add the diced green chiles and white beans. Now, add your seasoned chicken thighs. Cover the pot and let it cook for about 20 minutes. The chicken should be cooked through but still juicy.

Shred the Chicken:

• Take the cooked chicken thighs out of the pot. Using two forks, shred the chicken into bite-size pieces. This makes the chicken easier to eat and helps it blend into the chili.

Finish the chili

• Return the shredded chicken to the pot. Add corn kernels for a sweet, crunchy contrast. For the final touch, make a cornstarch slurry by whisking cornstarch into the milk. Add this slurry to the chili to make it thick and creamy.
• Let it simmer for an additional 5 minutes to let all the flavors meld together. Adjust the salt to your taste and you’re done!

A Few Notes:

• If you’re using unsalted chicken broth, you’ll need to add an extra 2 teaspoons of kosher salt.
• Avoid overcooking the Chicken when using chicken breasts. Stop simmering when chicken is cooked to 165ºF, or use thighs, which are more forgiving.
• Serve the chili with lime wedges. The lime juice adds a fresh, citrusy pop that really makes the flavors sing.

Make Ahead and Storage Instructions

I love this healthy white chicken chili for meal prep.

• Make Ahead: You can prepare this chili up to 4 days in advance. Store it in an airtight container in the refrigerator and reheat on the stovetop.
• Freezing: For longer storage, you can store the chili in the freezer for up to 3 months. Thaw it in the fridge overnight before reheating.
• Reheating: When ready to serve, reheat the chili on the stovetop over low heat. Stir occasionally to ensure even heating. Alternatively, reheat it in the microwave.