This healthy white chicken chili is so easy to make and incredibly flavorful. Not only is it delicious, it is also completely dairy-free and made with simple real food ingredients. Make it on the stove top or in the slow cooker for an easy dinner everyone will love!
Is there anything better than a hot cozy bowl of chili on a cold day? Not only is it so easy to make, chili is packed with protein which makes it a great healthy option for a satisfying lunch or dinner.
Watch How to Make This Recipe
This healthy white chicken chili is incredibly flavorful and so easy to make. Made with just the right combination of spices, this recipe only takes a few minutes of hands on cooking before simmering to perfection on the stovetop.
This yummy recipe is made with real food ingredients and is completely dairy-free unlike most white chicken chili recipes.
(full list of ingredients and instructions in the recipe card, below)
Boneless Skinless Chicken Thighs: I love the flavor of boneless, skinless chicken thighs but you could also you chicken breast if you prefer.
Green Chilies: These add so much flavor and deliciousness to the chili.
Yellow Onion + Garlic: The flavor base of the soup is yellow onion and plenty of fresh garlic. You could use pre-minced garlic if you are really in a pinch but fresh garlic always has the most flavor.
Chicken Broth: Look for a low-sodium broth so that you can manage the salt content in the soup.
Spices: This chili uses just a few simple spices to get that delicious white chili flavor.
White Beans: Cannelini beans are my favorite for this soup.
Corn: Feel free to use either fresh or frozen corn kernels. Your choice!
How to Make Healthy White Bean Chicken Chili
(full list of ingredients and instructions in the recipe card, below)
Step One: First, heat a large heavy-bottomed pot over medium-high heat. While the pot is heating, season each side of the chicken liberally with the salt. Once the pot is hot, add the avocado oil and then sear the chicken for 4-5 minutes on each side until browned and then remove from the pot.
Step Two: Lower the heat and then add the diced onion and minced garlic to the pot. Sauté everything for two or three minutes until fragrant and the onions begin to soften and become translucent.
Step Four: Next, add the dried oregano, cumin, bay leaves, red pepper flakes (if using) and sauté for an additional minute until everything is fragrant.
Step Five: Now, add the cans of white beans, chicken broth, green chilies and lime juice to the pot. Stir everything together until well combined. Next, add the seared chicken back to the pot. Bring the chili to a boil, and then reduce the heat to a simmer. Cover and let the chili simmer for 20 minutes.
Step Six: Once the chili has simmered, remove the chicken from the pot, use two forks to shred the meat, and then add the shredded chicken back to the pot.
Step Seven: Finally, stir in the coconut cream and corn kernels. This is the perfect time to give the chili a taste and adjust the seasoning as needed. Let the chili simmer for another five minutes until everything is heated through. Serve and enjoy with your favorite toppings!
Can You Make This Chicken Chili Recipe in the Slow Cooker?
Yes! This chili recipe is a great one to make in the slow cooker. To make the chili in the slow cooker:
Add the chicken, onions, garlic, salt, spices, beans, and green chilies to the slow cooker and stir until well combined.
Next, add the broth and lime juice to the slow cooker and cover with lid.
Cook the chili on low for 4-6 hours until the chicken is tender and shreddable.
Remove the chicken from the slow cooker and use two forks to shred the meat before adding it back to the slow cooker.
Next, add the coconut cream and corn kernels to the chili and stir until well combined. Let the chili cook for another 20-30 minutes until everything is heated through. Serve and enjoy!
This chili is the perfect blank canvas for all of your favorite toppings. Here are a few of my favorite ways to top this chili!
Shredded cheddar cheese
Corn chips or tortilla strips
Diced red onion
Fresh limes for lime juice
Tips and Tricks
Use leftover chicken – if you are really short on time, you can use leftover roasted chicken or turkey in this recipe. Just let the chili simmer for 20 minutes and then add the cooked chicken and simmer for around 10 minutes at then end with the corn.
Thicken things up – if you want a thicker chili you can whisk together 1-2 teaspoons of arrowroot starch with chicken broth and add the mixture to the soup to make it a bit thicker.
Make it spicy – If you like things a bit spicier, feel free to use ‘hot’ green chilies in the chili and add some crushed red pepper flakes.
Make it heartier – you can easily add in an extra can of white beans or black beans to make this chili a bit heartier.
I hope you give this Healthy White Chicken Chili a try! It’s cozy, hearty, and so delicious!
If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.
1 ½ pounds boneless skinless chicken thighs or breast
1 teaspoon salt, plus more to taste
6 cloves garlic, minced
1 yellow onion, diced
1 teaspoon dried oregano
1 tablespoon cumin
2 bay leaves
¼ teaspoon red pepper flakes (optional)
2 – 15.5oz cans white beans, drained and rinsed
2 – 4oz cans green chilies
¼ cup lime juice
2 cups low-sodium chicken broth
1 cup full-fat coconut cream
1 cup corn kernels
Heat a large heavy-bottomed pot over medium-high heat. Season each side of the chicken liberally with the salt. Sear the chicken for 4-5 minutes on each side until browned and then remove from the pot.
Lower the heat to medium and add the diced onion and minced garlic to the pot. Saute for 2-3 minutes until fragrant and the onions begin to soften and become translucent.
Add the dried oregano, cumin, bay leaves, red pepper flakes (if using) and saute for an additional minute.
Next, add the white beans, green chilies, chicken broth, and lime juice to the pot. Stir until well combined. Add the chicken back to the pot, bring the chili to a boil, and then reduce the heat to a simmer. Cover and let the chili simmer for 20 minutes.
After the chili has simmered, remove the chicken from the pot, use two forks to shred the meat, and then add the shredded chicken back to the pot.
Next, stir in the coconut cream and corn kernels. Give the chili a taste and adjust the seasoning as needed. Let the chili simmer for another five minutes until everything is heated through.
Serve the chili topped with green onions, cilantro, and any toppings of your choice.
Keywords: healthy white chicken chili, white chicken chili, dairy free white chicken chili
Recipe by: Ashlea Carver / All the Healthy Things | Photography by:THE MINDFUL HAPA
Leave a comment
So so good! I accidentally grabbed low fat coconut cream but it still came out delicious! I can only imagine how incredible it would be with the right full fat coconut cream. Can’t wait to make this again
If I am using dairy, should I use whole milk or heavy cream?
Hi, Jess! I’d go with whole milk!
Another amazing recipe – not surprising. This flavor is so full & rich! I can’t wait to eat leftovers tomorrow!
This was delicious! I was pressed for time so used rotisserie chicken meat for a dinner that came together in under 30 minutes total time. The lime juice is a lovely complement in the recipe that adds a great flavor.
I’m only mad I waited so long to make this recipe! Absolutely delicious and a great weeknight meal or you could prep ahead. Definitely going in my fall/winter rotation!
Greta flavor! I didn’t have coconut cream so I used coconut milk and it was fine. I will say it was hard to shred the seared chicken, so next time I may not sear as long. Will be making again. Rating approved by whole family.
Ashlea!!! I just LOVE your recipes! Made this today after a long day of cleaning up the Ian debris from our yard here in Cary. Added some cauliflower rice and topped with green onions and sour cream. DELICIOUS! Thank you so much for sharing your recipes!
Great recipe!! We topped the chili with an extra squeeze of fresh lime, cilantro and scallions. Recipe was easy to follow, and the chili tasted great. We will definitely make again.
This chili could not have been easier! It requires minimal prep work and it’s all in one pot! What could be better?! Most importantly, this chili is delicious!!
Great recipe! Only change I made was using heavy cream instead of coconut cream. So yummy!
I wasn’t able to find coconut cream at the grocery store. Will the recipe turn out the same way if I use coconut milk instead? Thanks
Hi, Chiquita! Yes, that will definitely work!
So full of flavor and fast to make. I love that there is minima chopping and a lot of can opening. We love this dish in the slow cooker or stove top. It’s so perfect paired with your corn bread recipe too. Thank you for another family favorite!
So glad y’all loved it, Alison!
This chili was phenomenal! It was my first time having white bean chili so to even consider making it was huge! So glad I decided to go for it. It’s cold here in Raleigh, NC and this recipe was perfect for the snowy day. My boyfriend and I agree, this is the best alternative for tomato based chili! I’ll for sure be making more recipes!
Love this healthier version of chicken chili! Great recipe, very nourishing!
so glad you loved it, Brooke!
Such a delicious change to the traditional chili with being sooo vegetarian friendly! knixed the chicken and added some extra garbanzo beans, yum!
Your crockpot instructions worked perfectly! We’ve made this soup at least 3 times. The leftovers are perfect for lunch and the flavor gets better with every reheat.
This was super good! I added only 3/4 c. coconut, one can of white beans, and added some red chopped bell pepper that desperately needed to be used. This was really delicious!
We make this all the time and I just realized I have never left a comment. This has the best flavors and is so filling!
I am planning on cooking this recipe tonight, but only have a 3-ply stainless steel pot or a cast iron pot… so no heavy bottom. Will one of these options be okay?
Hi Cierra! Either one should work fine! Thanks for your question!
Loved this recipe! Very delicious, and comes together pretty easily!
Thanks, Natalie! I’m so happy you loved the recipe!
The crockpot version turned out PERFECTLY!! Total crowd pleaser and, with some cornbread on the side, made enough to feed an army. Absolutely delicious!
Hello! Can I substitute coconut cream for something else or regular dairy milk?
Hi! you could substitute regular whole milk if you prefer!
Thanks for sharing, Jennifer! I’m so glad you loved the recipe!
This was DELICIOUS! My household is not a big fan of coconut cream/milk in soups so I used the liquid from the beans and some extra broth and everyone was happy! Definitely don’t forget to top it with fresh cilantro 😍. We’ll have this again for sure!
I’m so glad you loved it, Emily! Thanks for sharing!
This was sooooo good! I defrosted some chicken thighs and was trying to figure out what to do with them and came across this recipe. I had most of the ingredients already, I did substitute a can of white beans for garbanzo beans. They’re white too 😏This was just the healthy comfort food I was looking for. Will definitely make it again. Thank you, Ashlea, you are always one of my first destinations when I am looking to try a new yummy recipe. Keep ’em coming!
Thanks for sharing, Erica! I’m so glad you enjoyed it!
Perfect meal prep for a rainy week. Really easy to follow and was so delicious and flavorful. I never knew stove top chicken thighs could get so tender and pull apart like that! Great nutritious dish, it was amazing. Also I couldn’t find canned green chiles in the store so I used some jalapeños instead. And for coconut cream I used reduced fat coconut milk instead bc that’s what I had. Still really tasty!! Glad I made double the recipe 😉
Thanks for sharing, Schyler! I’m so happy you loved the recipe!