Name: Healthy White Chicken Chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: For the Chili:; 1.5 lbs 680 g boneless chicken breasts; 1 tbsp olive oil; 1 medium onion (diced); 1 poblano pepper (diced); 3 cloves garlic (minced); 1 4 oz can diced green chiles; 1 tsp cumin; 1 tsp oregano; ½ tsp coriander; 4 cups 960 ml chicken broth; 1 15 oz can white beans, rinsed; 1 cup frozen corn; ½ tsp salt; ¼ tsp pepper; Creamy Finish:; ¾ cup 180 g nonfat Greek yogurt, room temp; 1 tbsp cornstarch; 2 tbsp lime juice; ⅓ cup cilantro

Introduction

Table of Contents

Healthy White Chicken Chili is a light, vibrant bowl of creamy comfort, perfect for weeknight dinners, game-day gatherings, or meal-prep marathons. This lean twist on classic chili swaps red beans for white, heavy cream for Greek yogurt, and packs tender shredded chicken with green chiles, sweet corn, and a whisper of cumin for a bright, soul-warming depth. Served in deep bowls with a lime wedge, fresh cilantro, and optional avocado slices, this Healthy White Chicken Chili recipe offers a fresh, colorful aesthetic that screams wholesome indulgence. This one-pot stovetop wonder uses everyday ingredients, comes together in under an hour, and scales effortlessly for crowds or cozy nights in—ideal for anyone craving big flavor without the guilt.

Why you’ll love this recipe

40 minutes total: One pot, zero fuss—weeknight hero.
Protein-packed: 30 g per serving, naturally gluten-free.
Light yet creamy: Greek yogurt swirl, no heavy cream.
Freezer superstar: Up to 3 months of ready comfort.
Custom heat: Mild, medium, or fire—your call.

Ingredients

Chicken & Base

1.5 lbs (680 g) boneless skinless chicken breasts (or thighs)
1 tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 poblano pepper, seeded and diced
1 (4 oz) can diced green chiles (mild or hot)
1 tsp ground cumin
1 tsp dried oregano
½ tsp ground coriander
½ tsp fine sea salt
¼ tsp black pepper
4 cups (960 ml) low-sodium chicken broth
1 (15 oz) can white beans (cannellini or great northern), rinsed
1 cup (135 g) frozen corn kernels

Creamy Finish

¾ cup (180 g) nonfat Greek yogurt, room temperature
1 tbsp cornstarch (or arrowroot)
2 tbsp fresh lime juice
⅓ cup fresh cilantro, chopped

For Serving

Lime wedges
Sliced jalapeño
Avocado cubes
Extra cilantro
Crushed tortilla chips (optional crunch)

Essential Tools and Equipment

Large Dutch oven or heavy pot
Wooden spoon
Two forks (for shredding)
Small bowl (for yogurt slurry)
Immersion blender (optional for thicker texture)

Step-by-step process

Prep ingredients: Dice onion and poblano evenly; mince garlic. Pat chicken dry and season lightly with salt and pepper.
Sauté aromatics: Heat olive oil in a Dutch oven over medium. Add onion and poblano; cook 5 minutes until soft. Stir in garlic, cumin, oregano, coriander, salt, and pepper—bloom 1 minute until fragrant.
Simmer chicken: Add chicken breasts, green chiles, and broth. Bring to a gentle boil, then reduce to a low simmer. Cover and cook 15 minutes until chicken reaches 165 °F internal.
Shred chicken: Remove chicken to a plate. Shred with two forks—keep bite-sized.
Build body: Stir in white beans and corn. Return shredded chicken. Simmer uncovered 10 minutes to meld flavors.
Make creamy slurry: Whisk Greek yogurt with cornstarch and ¼ cup hot broth from pot—prevents curdling.
Finish chili: Stir slurry into pot off heat. Return to low; cook 2–3 minutes until thickened and silky. Add lime juice and cilantro. Taste—adjust salt or heat.
Serve hot: Ladle into bowls. Top with avocado, jalapeño, lime juice, and cilantro. Add crushed chips for crunch.

Mistakes to avoid

Boiling yogurt: Curdles instantly—temper with hot broth off heat.
Overcooking chicken: Dry shreds—165 °F max, then shred.
Skipping poblano: Green bell lacks depth—poblano is key.
High heat simmer: Breaks creaminess—gentle bubble only.
Bland finish: Lime + cilantro at the end = bright pop.

Variations of the Healthy White Chicken Chili

Crockpot Ease: LOW 6 hours; shred chicken last 30 minutes, add slurry.
Vegan Glow: Swap chicken for extra beans + jackfruit; veg broth.
Spicy Edge: Double green chiles + ½ tsp chipotle powder.
Veggie Load: Add diced zucchini or spinach last 5 minutes.
Thicker Style: Blend 1 cup of beans before adding.

Tips for better storage

Refrigerator: Cool completely; airtight up to 4 days. Store toppings separately.
Freezer: Omit yogurt; freeze chili up to 3 months. Add fresh slurry on reheat.
Reheating: Stovetop low with ¼ cup broth; whisk smooth—avoid microwave curdling.
Meal prep: Portion 12-oz containers with rice or quinoa underneath.
Revive brightness: Fresh lime + cilantro swirl post-reheat.

Frequently Asked Questions

No Greek yogurt? ½ cup light sour cream + ¼ cup milk (temper same way).
Thighs instead of breasts? Same cook time—juicier result.
Make it thicker? Blend ½ cup chili or add extra cornstarch.
Corn-free? Swap with diced bell pepper or extra beans.
Double batch? Use a 7-quart pot; same simmer time.

Conclusion

Healthy White Chicken Chili is comfort reinvented—each creamy, zesty spoonful delivers lean protein, fiber, and flavor that warms without weighing you down. One pot transforms simple ingredients into a chili that’s bright enough for summer patios yet cozy for winter nights, and it only gets better with age. Keep canned beans and green chiles stocked, and a nourishing, crowd-pleasing dinner is 40 minutes away. Whether you’re feeding your fitness goals, a hungry family, or simply craving a bowl that satisfies, this white chili proves that healthy can taste like pure indulgence. One bite, endless warmth, and the quiet triumph of a classic made lighter.