Best White Chicken Chili (Easy & Healthy!) Recipe

I perfected a dairy-free Chicken Chili Recipe with shredded chicken, hearty white beans, and a bright mix of spices and herbs that is freezer friendly and ideal for one-pot meal prep.

I love this Best White Chicken Chili because its bright, spicy and unexpectedly light. I use boneless skinless chicken breasts and creamy cannellini beans to give it heft without dairy, and a handful of cilantro for a punch of freshness.

It’s the kind of bowl that begs for seconds but also freezes perfectly so your set for busy nights. Whether you call it a White Bean Chicken Chili Dutch Oven crowd pleaser or a Chili Recipe Easy weeknight lifesaver, there’s something about the tang and warmth that keeps people coming back.

Try it once and you’ll be hooked, trust me.

Ingredients

• Lean chicken adds lots of protein, keeps chili hearty and satisfying, not greasy.
• Creamy beans give fiber and plant protein, thickens soup and adds comfort.
• Onion brings sweetness and depth when softened, balances spice and savory notes.
• Garlic punches up flavor, boosts immune support, but dont overcook or burn.
• Jalapeño adds fresh heat, seeds control spice level for picky eaters.
• Cumin and oregano give warm earthy notes, makes it taste like home.
• Fresh lime juice brightens flavors, adds tang and a little citrus zing.
• Cilantro finishes dish with herbaceous brightness, chop roughly, people either love or hate.

Ingredient Quantities

• 1 1/2 pounds boneless skinless chicken breasts or thighs
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and minced (optional)
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1/4 to 1/2 teaspoon cayenne pepper, to taste
• 1/2 teaspoon smoked paprika (optional)
• 4 cups low sodium chicken broth
• 2 (15 ounce) cans cannellini or great northern beans drained and rinsed
• 1 (4 ounce) can diced green chiles
• 1 cup frozen or fresh corn kernels (optional)
• Salt and black pepper, about 1 to 1 1/2 teaspoons salt and 1/2 teaspoon black pepper
• 2 tablespoons fresh lime juice
• 1/4 cup chopped fresh cilantro plus more for garnish

How to Make this

1. Heat 2 tablespoons olive oil in a large heavy pot over medium high heat. Season the 1 1/2 pounds chicken with about 1 to 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Sear chicken 3 to 4 minutes per side until golden, then remove and set aside. If you are short on time you can skip searing and just simmer the raw chicken in broth later.

2. Add the diced yellow onion to the pot and cook 4 to 5 minutes until soft. Add minced garlic and the seeded, minced jalapeño if using, and cook another minute until fragrant.

3. Stir in 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1 teaspoon chili powder, 1/4 to 1/2 teaspoon cayenne (to taste) and 1/2 teaspoon smoked paprika if using. Cook about 30 seconds to bloom the spices and scrape up any browned bits from the bottom.

4. Pour in 4 cups low sodium chicken broth, scraping the pot to loosen flavor. Add the two drained and rinsed 15 ounce cans of cannellini or great northern beans, the 4 ounce can diced green chiles, and 1 cup frozen or fresh corn if using. Bring to a simmer.

5. Return the seared chicken to the pot, cover and simmer gently 15 to 20 minutes until the chicken is cooked through and tender. If you skipped searing simmer until chicken reaches 165 F and shreds easily.

6. Remove the chicken to a cutting board and shred with two forks or pulse briefly in a stand mixer on low. Return the shredded chicken to the pot.

7. For a thicker, creamier chili mash about 1 to 2 cups of the beans against the side of the pot with a potato masher or use a handheld immersion blender for a few seconds. This is an easy hack to avoid dairy and still get body and creaminess.

8. Stir in 2 tablespoons fresh lime juice and 1/4 cup chopped fresh cilantro, taste and adjust seasoning with more salt and black pepper if needed. Simmer 3 to 5 minutes to let flavors marry. Don’t overcook or the cilantro will lose its brightness.

9. Serve hot garnished with extra cilantro and lime wedges. To freeze let chili cool completely then portion into airtight containers and freeze up to 3 months. Reheat gently on the stove or in the microwave, add a splash of broth if it’s too thick.

Equipment Needed

1. Large heavy bottomed pot or Dutch oven (4 to 6 quart)
2. Sharp chefs knife
3. Cutting board
4. Tongs and a slotted spoon
5. Wooden spoon or heatproof spatula
6. Measuring cups and measuring spoons
7. Colander (for draining and rinsing beans)
8. Potato masher or immersion blender plus two forks for shredding

FAQ

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

• Chicken: Swap the raw breasts/thighs for shredded rotisserie chicken to save time, or use firm tofu (press and cube) for a vegetarian version. Cooking time drops with rotisserie, tofu soaks up the spices but it’s not exactly the same texture.
• Cannellini/great northern beans: Try pinto or black beans instead. Pintos give a creamier mouthfeel, black beans add color and a bit more earthiness, both work fine.
• Low sodium chicken broth: Use vegetable broth for a vegetarian pot, or plain water plus 1 chicken bouillon cube or 1 teaspoon bouillon paste if you need instant flavor. Taste and adjust salt.
• Fresh cilantro: Flat leaf parsley or chopped green onions are good stand-ins if you hate cilantro. Parsley gives freshness, green onions add a mild bite; add extra lime if you want more brightness.

Pro Tips

– If you can, sear the chicken first for real flavor, but if you skip it, simmer the raw chicken in the broth and then finish with a quick high heat sear of the onions and spices to build some browning anyway. Don’t salt the pot fully at the start if you plan to reduce later, you can always add more at the end.

– Bloom the spices in the oil until aromatic and scoop up any browned bits with a splash of broth or water. That little fond is where most of the depth comes from, and even 20 to 30 seconds of toasting makes a big difference.

– For creaminess without dairy, mash 1 to 2 cups of the beans right in the pot or pulse briefly with an immersion blender, then add bean liquid or broth a little at a time to hit the thickness you want. If you like chunkier texture, reserve the corn and add it at the very end so it stays snappy.

– When shredding, use two forks on a cutting board for the best texture, or toss the cooked breasts into a stand mixer on low for 5 to 10 seconds for quick shredding. If freezing, undercook the chicken by a few minutes so it doesn’t get dry when reheated; cool fast, portion, and add a splash of broth when you reheat.