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There’s nothing better than a warm bowl of healthy white bean chicken chili when the weather starts to cool down. This recipe is hearty, flavorful, and perfect for dinner. The leftovers make a delicious meal prep option for the week.
What makes this chili extra special is the addition of tomatillo salsa, which brightens the flavors and gives it a fresh, zesty kick. Instead of shredded chicken, we use cubed chicken breasts for a hearty texture, though you can easily swap in rotisserie chicken, shredded chicken, or ground chicken breast if you prefer. Either way, this white bean chicken chili recipe is light, wholesome, and packed with flavor. We hope it becomes a new favorite at your table!
For another must-try cozy chili recipe, try our slow cooker turkey chili next!
Table of Contents
- Why You Will Love This Healthy White Bean Chicken Chili
- Ingredients Needed
- Substitutions & Variations
- How To Make White Bean Chicken Chili
- Serving Suggestions
- Shawna’s Expert Tips
- Storage Instructions
- Frequently Asked Questions
- More Cozy Chicken Recipes to Try!
- THE BEST HEALTHY WHITE BEAN CHICKEN CHILI Recipe
Why You Will Love This Healthy White Bean Chicken Chili
- Simple Ingredients: This chili comes together quickly in one pot with simple pantry staples.
- Packed with Protein: The lean chicken and white beans make this chili protein-packed.
- Wholesome & Light: It’s a healthy twist on classic chili without being heavy.
- Meal Prep Friendly: It makes plenty for leftovers that taste even better the next day.
- Customizable: Use cubed chicken, shredded rotisserie chicken, or even ground chicken.
“I made this and it was very good! Will definitely make again!”
– valli
Ingredients Needed
- Olive Oil: Used for sautéing the onion, garlic, and chicken in the Dutch oven.
- Onion & Garlic: Diced onion and crushed garlic cloves add a savory base of flavor.
- Chicken: Evenly cube the boneless, skinless chicken breasts before cooking them in the Dutch oven.
- Salt & Pepper: Season the chicken with salt and pepper.
- Corn: Adds a touch of sweetness and extra texture to the chili.
- White Beans: Rinsed and drained white beans add protein, fiber, and a creamy texture.
- Tomatillo Salsa: Use your favorite tomatillo salsa for this recipe, or try our homemade tomatillo salsa! It adds an incredible tangy, zesty flavor.
- Green Chiles: Infuse the chili with mild heat and depth of flavor.
- Chicken Broth: Low-sodium chicken broth creates the flavorful base for the chili.
- Cumin & Oregano: Warm, earthy spices that round out the flavors beautifully.
Find the full measurements in the recipe card below.
Substitutions & Variations
- Rotisserie Chicken: Save time by using shredded rotisserie chicken. Just skip the browning step and add it in with the beans and broth.
- Ground Chicken or Turkey: Swap the cubed chicken for lean ground chicken or ground turkey. Brown it first with the onions before adding the rest of the ingredients.
- Shredded Chicken Option: Add whole boneless, skinless chicken breasts directly to the pot with the broth and seasonings. Simmer until fully cooked through (about 20–25 minutes, depending on thickness). Remove the chicken, shred it with two forks, then stir it back into the chili before serving. This way, the chicken soaks up all the flavor while cooking and stays tender.
- Spice it Up: Add another 4-ounce can of green chiles, a pinch of cayenne, or chili powder for more heat.
- Add Creaminess: Stir in a dollop of Greek yogurt or light sour cream before serving for a creamy chili.
How To Make White Bean Chicken Chili
Step 1: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Then, stir in the crushed garlic and cook for another 1-2 minutes.
Step 2: Season the cubed chicken with salt and pepper, then add it to the Dutch oven. From there, add the cumin and oregano. Sauté the chicken until lightly browned on the outside, about 5-6 minutes. It will finish cooking in the broth.
Step 3: Add the corn, rinsed and drained white beans, tomatillo salsa, green chiles, and chicken broth. Stir to combine.
Step 4: Bring to a boil, then reduce the heat and simmer uncovered for 20-25 minutes, or until the chicken is fully cooked, when the internal temperature reaches 165°F, and the flavors have melded together.
Step 5: Taste and adjust the seasoning if needed. Ladle the chili into bowls and garnish with fresh cilantro.
Serving Suggestions
You can customize each bowl with your favorite toppings! Try creamy avocado slices, shredded cheese, a dollop of Greek yogurt or sour cream, spicy jalapeño slices, crunchy tortilla chips, or a squeeze of fresh lime juice.
For the ultimate comfort meal, pair this white bean chicken chili with our Jiffy corn casserole or cornbread for one. We also like to serve it with a Caesar salad made with our healthy Caesar salad dressing.
Shawna’s Expert Tips
- Cut Evenly: Make sure to cut the chicken into even-sized pieces so it cooks at the same rate.
- Use Your Favorite Salsa: Use any tomatillo salsa you love. It’s the flavor star of this recipe, so pick your favorite brand. Or, try our easy tomatillo salsa recipe!
- Make It Ahead: This chili tastes even better the next day as the flavors develop and further meld together.
Storage Instructions
Store leftover white bean chicken chili in an airtight container in the refrigerator for 3-4 days.
Frequently Asked Questions
Can I Freeze White Bean Chicken Chili?
Yes, you can freeze this white bean chicken chili. Let it cool completely, then store it in airtight freezer-safe containers for 2-3 months. Thaw in the fridge overnight and reheat it in a saucepan on the stove.
Can I Make This In The Slow Cooker?
Yes, you can make this white bean chicken chili in the slow cooker. Add all ingredients, except the cilantro, to your slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked. Garnish with fresh chopped cilantro before serving.
More Cozy Chicken Recipes to Try!
- Green Chili Slow Cooker Chicken
- Crockpot Marry Me Chicken
- French Onion Chicken Skillet
- Cream of Mushroom Chicken Skillet
- Chicken and Gravy in the Crockpot
- Slow Cooker Chicken Pot Pie Soup
If you try this recipe, please be sure to leave us a comment and star rating, ★★★★★, letting us know how it turns out for you.
THE BEST HEALTHY WHITE BEAN CHICKEN CHILI
Ingredients
- 1 teaspoon olive oil
- 1 cup diced white or sweet onion
- 4 cloves garlic, crushed
- 1 ½ – 2 pounds boneless, skinless chicken breasts, cut into small cubes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 16 ounces frozen corn
- 2 15-ounce cans of white beans (Great Northern or cannellini), rinsed and drained
- 12-16 ounces tomatillo salsa, use your favorite brand
- 1 4-ounce can of mild green chiles
- 1 quart low-sodium chicken broth
- 1 teaspoon cumin
- 1 teaspoon oregano
- fresh cilantro, chopped
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Then, stir in the crushed garlic and cook for another 1-2 minutes.
- Season the cubed chicken with salt and pepper, then add it to the Dutch oven. From there, add the cumin and oregano. Sauté the chicken until lightly browned on the outside, about 5-6 minutes. (It will finish cooking in the broth.)
- Add the corn, rinsed and drained white beans, tomatillo salsa, green chiles, and chicken broth. Stir to combine.
- Bring to a boil, then reduce the heat and simmer uncovered for 20-25 minutes, or until the chicken is fully cooked, when the internal temperature reaches 165°F, and the flavors have melded together.
- Taste and adjust the seasoning if needed. Ladle the chili into bowls and garnish with fresh cilantro.
Video
Notes
- Rotisserie Chicken: You can save time by using shredded rotisserie chicken. Just skip the browning step and add it in with the beans and broth.
- Ground Chicken or Turkey: Swap the cubed chicken for lean ground chicken or ground turkey. Brown it first with the onions before adding the rest of the ingredients.
- Shredded Chicken Option: Add whole boneless, skinless chicken breasts directly to the pot with the broth and seasonings. Simmer until fully cooked through (about 20–25 minutes, depending on thickness). Remove the chicken, shred it with two forks, then stir it back into the chili before serving. This way, the chicken soaks up all the flavor while cooking and stays tender.
- Spice it Up: Add another 4-ounce can of green chiles for more heat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You’ll love this White Bean Chicken Chili for its rich, comforting flavor and how simple it is to whip up. It’s a go-to for easy weeknight dinners or meal prep that keeps well all week!
I made this and it was very good! I didn’t have the tomatillo salsa, so I just used regular salsa. Will definitely make again!
I’m so glad to hear you enjoyed this white bean chicken chili! Using regular salsa sounds like a great swap, and I love that it still turned out delicious. I’m so happy to hear you’ll be making it again!