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Healthy White Chicken Chili Recipe

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3.9 from 32 reviews

  • Author: Sophia
  • Total Time: 40 minutes (stovetop), 40 minutes (Instant Pot), 4-5 hours (slow cooker)
  • Yield: 6 servings
  • Diet: Low Fat

Description

A flavorful and healthy white chicken chili packed with white beans, tender chicken breast, and a blend of spices. This versatile recipe can be prepared using stovetop, Instant Pot, or slow cooker methods, making it quick and easy for any schedule. Perfectly seasoned with cumin, coriander, ancho chili powder, and lime juice, it offers a comforting twist on classic chili that’s both nutritious and delicious.

Ingredients

Beans and Vegetables

  • 2 (15 oz) cans Great Northern Beans (or any other white beans)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (4 oz) can green chilis
  • 1 (8.75 oz) can corn (about 1 cup cooked corn)

Spices and Seasonings

  • 1 tablespoon ground cumin
  • 1 ½ teaspoons ground coriander
  • 1 teaspoon ancho chili powder (can substitute regular chili powder)
  • ⅛ teaspoon cayenne pepper
  • ¾ teaspoon fine sea salt (to taste)
  • ½ teaspoon ground black pepper

Liquids and Oils

  • 1 tablespoon avocado oil
  • 4 cups low-sodium chicken broth (stovetop version)
  • 3 cups low-sodium chicken broth (Instant Pot and Slow Cooker versions)
  • 2 limes, juiced

Protein and Herbs

  • 1 ½ pounds cooked chicken breast, shredded (about 3 cups; if using raw, use about 1.75 lbs boneless skinless chicken breasts)
  • ½ cup chopped cilantro

Instructions

  1. Prepare the Beans: Drain and rinse the canned white beans. Transfer half to a medium bowl and mash until chunky. Reserve both mashed and whole beans for later use.
  2. Stovetop Method – Sauté Aromatics: Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add avocado oil, chopped onions, minced garlic, cumin, coriander, ancho chili powder, cayenne pepper, salt, and black pepper. Sauté until the mixture is soft and fragrant, about 5 minutes.
  3. Add Remaining Ingredients: Stir in green chilis, corn, chicken broth, and lime juice. Bring the mixture to a simmer. Then add both whole and mashed beans. Allow to simmer uncovered for 20 minutes to blend the flavors and thicken slightly.
  4. Add Chicken and Cilantro: Taste and adjust salt if needed. Add shredded chicken and chopped cilantro to the pot. Simmer for another 5 minutes to heat through and infuse flavors.
  5. Serve: Ladle the chili into bowls and serve with your favorite toppings such as tortilla chips, sour cream, or avocado.
  6. Instant Pot Method – Sauté Aromatics: Drain and rinse beans, mash half. On ‘Sauté’ mode with low heat, add avocado oil, onion, garlic, cumin, coriander, chili powders, salt, and pepper. Sauté for about 5 minutes until fragrant.
  7. Add Ingredients to Instant Pot: Add green chilis, corn, both beans, and 3 cups chicken broth. Place uncooked chicken breasts on top without stirring into the broth.
  8. Pressure Cook: Seal the lid and select ‘Manual’ high pressure for 10 minutes (for medium thickness chicken breasts). After cooking, allow natural release for 10 minutes, then quick release remaining pressure.
  9. Shred Chicken and Finish: Remove chicken breasts, shred them, and return shredded chicken to the pot along with lime juice and cilantro. Switch to ‘Keep Warm’ mode and taste for seasoning adjustments.
  10. Serve: Serve with preferred toppings such as sour cream or avocado.
  11. Slow Cooker Method – Prepare Ingredients: Drain and rinse beans, mash half. In slow cooker, combine diced onion, minced garlic, corn, green chilis, whole and mashed beans, cumin, coriander, chili powders, salt, and pepper. Stir well.
  12. Add Chicken and Broth: Place uncooked chicken breasts on top and pour 3 cups chicken broth over all ingredients.
  13. Cook: Cover and cook on low for 4-5 hours or on high for 2-3 hours, until chicken reaches an internal temperature of 165ºF.
  14. Shred Chicken and Finish: Remove chicken breasts, shred finely, return to slow cooker, add lime juice and cilantro, stir well.
  15. Serve: Serve chili with your favorite toppings such as tortilla chips, sour cream, or avocado.

Notes

  • Adding mashed beans thickens the chili; you may omit this for a thinner consistency.
  • If using raw chicken for stovetop method, use 1.75 lbs boneless skinless chicken breasts. Cook chicken in the chili until it reaches 165ºF, then shred and return to pot.
  • Instant Pot and Slow Cooker versions require less chicken broth (3 cups) compared to stovetop version (4 cups).
  • Adjust salt and spice levels to taste at the end of cooking.
  • Serve with optional toppings like sour cream, avocado slices, or tortilla chips for added texture and flavor.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes (stovetop), 20 minutes plus pressure release (Instant Pot), 4-5 hours low or 2-3 hours high (slow cooker)
  • Category: Soup/Stew
  • Method: Stovetop
  • Cuisine: American

Find it online: https://sophiasrecipe.com/healthy-white-chicken-chili-recipe/