Go Back
–+ servings
creamy white chicken chili in a dutch oven
Print Recipe
5 from 10 votes

Healthy White Chicken Chili (Quick + Easy)

This easy Healthy White Chicken Chili recipe is SO tasty. My secret tricks layer in rich flavor in less time for a perfect weeknight dinner.
Prep Time10 minutes
40 minutes
Total Time50 minutes
Course: Dinner, Lunch
Cuisine: Mexican
Keyword: Healthy White Chicken Chili, White Chicken Chili
Servings: 6
Author: Jennifer Pallian BSc, RD

Ingredients

  • 1.5 lbs boneless skinless chicken thighs or breasts
  • 2 ½ tsp kosher salt (divided use, or to taste)
  • ½ tsp black pepper
  • 2 tbsp olive oil
  • 2 ½ cups finely chopped onion
  • 2 tbsp minced garlic
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp chili powder
  • 2 cups chicken broth
  • 2 4-oz cans diced green chiles
  • 3 15-oz cans white beans (like Great Northern, White Kidney or Cannellini) drained and rinsed
  • 1 cup milk whole milk is best
  • ¼ cup cornstarch
  • 1 cup whole corn kernels fresh or frozen
  • 1 lime cut in wedges, optional for serving
US Customary - Metric

Instructions

Prepare the Chicken

  • Season the chicken with 1 tsp of the kosher salt and the pepper.

Sauté the Vegetables

  • Heat the olive oil in a large pot over medium heat.
  • Add the diced onions with ½ tsp kosher salt and cook until translucent.

Add Garlic and Spices and Chiles

  • Stir in the minced garlic, ground cumin, ground coriander, and chili powder. Cook for 1-2 minutes, until fragrant.

Cook the Chicken

  • Add the chicken broth, diced green chiles and beans to the pot.
  • Add the seasoned chicken and stir. Cover and cook for 20 minutes, or until the chicken is cooked through.

Shred the Chicken

  • Remove the chicken from the pot and shred using two forks.

Final Cooking Steps

  • Return the shredded chicken to the pot along with the corn.

Make a Cornstarch Slurry

  • Place the cornstarch into a measuring cup and slowly pour in the milk, whisking constantly, to make a smooth mixture (called a slurry) without any lumps. Stir this slurry into the chili.
  • Stir well and let simmer for an additional 5 minutes uncovered (it’ll thicken up). Taste and add remaining salt, plus more if needed.
  • Serve with lime wedges to let everyone squeeze on their own chili.

Video

Notes

*This recipe was tested using regular chicken broth. If using low-sodium chicken broth or unsalted, you’ll have to add more salt to season it.

Nutrition

Calories: 283kcal | Carbohydrates: 21g | Protein: 28g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 79mg | Sodium: 1427mg | Potassium: 714mg | Fiber: 3g | Sugar: 7g | Vitamin A: 267IU | Vitamin C: 12mg | Calcium: 96mg | Iron: 2mg