Healthy White Chicken Chili That’ll Warm You Without Weighing You Down

Craving something cozy but don’t want a heavy, nap-inducing bowl? These healthy white chicken chili recipes are creamy without cream, hearty without heaps of cheese, and bold on flavor. They’re weeknight-fast, meal-prep friendly, and totally soup-night worthy. Grab a spoon—and maybe some tortilla chips—because we’re about to make your cold-weather dinners way more interesting.

1. Creamy One-Pot Weeknight White Chicken Chili (No Cream, Big Flavor)

This is the reliable, feel-good chili you’ll make on repeat. It’s thick and silky thanks to blended beans, bright with lime, and done in about 35 minutes. Perfect for busy nights when you want real food that tastes like you planned ahead.

Ingredients:

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 poblano pepper, seeded and diced
• 1 jalapeño, seeded and minced (leave seeds for more heat)
• 3 cloves garlic, minced
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cayenne (optional)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 4 cups low-sodium chicken broth
• 2 (15-ounce) cans white beans (cannellini or great northern), drained and rinsed
• 1 (4-ounce) can diced green chiles
• 1 pound boneless, skinless chicken breasts
• 1/2 cup plain Greek yogurt (2% or 5%)
• 1 tablespoon fresh lime juice, plus wedges for serving
• 1/4 cup chopped fresh cilantro
• Optional toppings: avocado slices, sliced radishes, crushed tortilla chips, extra cilantro

Instructions:

1. Warm the olive oil in a large pot over medium heat. Add onion, poblano, and jalapeño. Sauté until softened, about 5 minutes.
2. Stir in garlic, cumin, coriander, oregano, cayenne (if using), salt, and pepper. Cook 30 seconds until fragrant.
3. Add broth, beans, green chiles, and chicken breasts. Bring to a simmer. Reduce heat, cover, and cook until chicken is cooked through, 12–15 minutes.
4. Transfer 1 cup of the beans and liquid to a blender and blend until smooth (or mash with a potato masher). Return to the pot to thicken the chili.
5. Remove chicken, shred with two forks, and stir back into the pot. Simmer uncovered 5 minutes to meld flavors.
6. Turn off heat. Stir in Greek yogurt, lime juice, and cilantro. Taste and adjust salt, pepper, and lime.

Serve with avocado, radishes, and a shower of cilantro. Want it richer? Stir in 2 ounces of reduced-fat cream cheese. Meal prep tip: it thickens as it sits—add a splash of broth when reheating.

2. Roasted Corn & Lime White Chicken Chili With Smoky Crunch

Think campfire vibes without the camp. Charred corn adds sweetness and chew, while a squeeze of lime wakes everything up. It’s the “wow, what’s that?” version that still stays weeknight easy.

Ingredients:

• 1 tablespoon avocado or olive oil
• 1 small red onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 4 cups low-sodium chicken broth
• 2 cups shredded cooked chicken (rotisserie is great)
• 2 (15-ounce) cans white beans, drained and rinsed
• 1 1/2 cups frozen roasted corn (or fire-roasted canned, drained)
• 1 (4-ounce) can diced green chiles
• 1/4 cup light coconut milk or 1/3 cup plain Greek yogurt
• Juice and zest of 1 lime
• 2 tablespoons chopped fresh cilantro, plus more for topping
• Optional crunch: crushed baked tortilla chips or roasted pepitas

Instructions:

1. Heat oil in a Dutch oven over medium. Sauté onion and bell pepper until soft, about 5 minutes. Add garlic, cumin, chili powder, smoked paprika, and salt; cook 30 seconds.
2. Stir in broth, chicken, beans, corn, and green chiles. Bring to a gentle boil, then reduce heat and simmer 10–12 minutes.
3. For creaminess, blend 1 cup of the chili in a blender and return it to the pot, or use an immersion blender for 10 seconds.
4. Remove from heat. Stir in coconut milk (or yogurt), lime juice, lime zest, and cilantro. Adjust salt and lime to taste.

Top with extra cilantro and a handful of crunchy chips or pepitas. Want smoke without heat? Add another pinch of smoked paprika. Want both? A few drops of your favorite hot sauce will make it sing.

3. Slow Cooker Verde White Chicken Chili That Practically Cooks Itself

Minimal chopping, maximum payoff. This slow cooker version leans on salsa verde for bright, tangy depth and turns out silky, shredded chicken without hovering over the stove. Set it, forget it, then casually accept compliments.

Ingredients:

• 1 1/2 pounds boneless, skinless chicken breasts or thighs
• 1 small yellow onion, finely chopped
• 1 poblano pepper, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 cups low-sodium chicken broth
• 1 1/2 cups salsa verde (store-bought or homemade)
• 2 (15-ounce) cans white beans, drained and rinsed
• 1 (4-ounce) can diced green chiles
• 1/3 cup plain Greek yogurt or 3 ounces reduced-fat cream cheese
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro
• Optional toppings: sliced jalapeños, diced avocado, crushed tortilla strips

Instructions:

1. Add chicken, onion, poblano, garlic, cumin, oregano, coriander, salt, pepper, broth, salsa verde, beans, and green chiles to a slow cooker. Stir to combine.
2. Cook on Low for 6–7 hours or on High for 3–4 hours, until chicken is tender.
3. Remove chicken, shred, and return to the slow cooker. Stir in Greek yogurt (or cream cheese) until melted and smooth.
4. Add lime juice and cilantro. Taste and adjust seasoning.

Serve with jalapeños if you like heat, plus avocado for creaminess. Pro tip: Stir in 1 cup of baby spinach at the end for a veggie bonus—it wilts instantly and looks gorgeous.

4. High-Protein White Chicken Chili With Quinoa And Greens

This bowl is gym-friend approved: lean chicken, fluffy quinoa, and a sneaky handful of greens. It’s stick-to-your-ribs satisfying but still light enough for lunch. Bonus: quinoa thickens the broth naturally—no flour needed.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 4 cups low-sodium chicken broth
• 1/2 cup uncooked quinoa, rinsed
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 (15-ounce) can white beans, drained and rinsed
• 1 cup baby kale or spinach, roughly chopped
• 1 tablespoon fresh lime juice
• 1/4 cup chopped cilantro
• Optional: 1/4 cup plain Greek yogurt for creaminess

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onion and bell pepper until translucent, 4–5 minutes. Add garlic, cumin, smoked paprika, oregano, salt, and pepper; cook 30 seconds.
2. Pour in broth and add quinoa. Bring to a boil, then reduce heat and simmer 10 minutes.
3. Add chicken and beans. Simmer another 10–12 minutes, until quinoa “tails” show and chicken is cooked through.
4. Stir in greens to wilt, 1–2 minutes. Remove from heat; add lime juice, cilantro, and yogurt if using. Taste and adjust salt.

Top with sliced scallions or a spoon of salsa verde for zing. Swap quinoa with riced cauliflower to lower carbs. Leftovers make a killer desk lunch—just bring extra lime for a fresh pop.

5. Spicy Hatch Chile White Chicken Chili With Toasted Cumin

For the heat lovers, this one brings a slow, smoky burn. Toasting whole cumin seeds takes the flavor from “nice” to “whoa.” If you spot Hatch chiles in season, grab them—they’re the star.

Ingredients:

• 1 teaspoon whole cumin seeds
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 Hatch chiles or 2 Anaheim chiles, roasted, peeled, seeded, and chopped (sub 1 can fire-roasted green chiles)
• 1 serrano pepper, minced (optional for extra heat)
• 3 cloves garlic, minced
• 1 teaspoon ground coriander
• 1/2 teaspoon dried oregano (Mexican if you have it)
• 1 teaspoon kosher salt, plus more to taste
• 4 cups low-sodium chicken broth
• 2 (15-ounce) cans white beans, drained and rinsed
• 2 cups shredded cooked chicken
• 2 tablespoons masa harina or finely ground cornmeal (optional, for body)
• 1/3 cup plain Greek yogurt
• Juice of 1/2 lime
• Fresh cilantro and sliced scallions for garnish

Instructions:

1. Toast cumin seeds in a dry pot over medium heat until fragrant, about 1 minute. Transfer to a mortar or small bowl and lightly crush.
2. Add olive oil to the pot. Sauté onion until soft, 4 minutes. Stir in roasted chiles, serrano (if using), garlic, crushed cumin, coriander, oregano, and salt; cook 1 minute.
3. Pour in broth, beans, and chicken. Simmer 12 minutes.
4. For extra body, whisk masa harina with 1/4 cup water to make a slurry; stir into the pot and simmer 3–4 minutes more.
5. Remove from heat. Stir in Greek yogurt and lime juice. Taste and adjust seasoning.

Garnish with cilantro and scallions. Serve with warm corn tortillas or a wedge of cornbread. If you’re spice-shy, skip the serrano and add a dollop of yogurt on top—it cools things down fast, trust me.

Make It Yours: Quick Tips & Swaps

Want these bowls to match your mood? Easy. Here are a few ways to riff without wrecking the healthy vibe.

• Protein swaps: Turkey breast or leftover roast chicken works perfectly. For pescatarians, try seared shrimp added at the end.
• Dairy-free creaminess: Use light coconut milk or blend extra beans instead of yogurt.
• Veg it up: Toss in chopped zucchini, cauliflower, or baby spinach in the last few minutes.
• Heat control: Remove seeds from chiles for mild, keep them for kick. A drizzle of hot honey is magic with spicy bowls.
• Texture play: Blend a portion for creamy body, or stir in a spoon of masa for subtle corn warmth.
• Toppings bar: Cilantro, scallions, avocado, pickled onions, crunchy tortilla strips, lime wedges—go wild.

Meal Prep & Storage

• Fridge: Store in airtight containers up to 4 days. It thickens overnight; loosen with broth or water when reheating.
• Freezer: Freeze up to 3 months. Skip adding yogurt before freezing; stir it in after reheating for the best texture.
• Reheat: Low and slow on the stove, stirring occasionally. Microwave works—just cover and reheat in 1-minute bursts.

What To Serve With White Chicken Chili

• Simple green salad with lime vinaigrette
• Warm corn tortillas or whole-grain pita
• Roasted sweet potatoes or baked tortilla chips
• Crunchy slaw with cabbage, carrot, and cilantro

Ready to ladle up something cozy, bright, and secretly good for you? These healthy white chicken chili recipes deliver creamy comfort without the food coma. Make one tonight, stash leftovers for tomorrow, and keep the lime handy—because a fresh squeeze at the table makes every bowl pop. Seriously, you’re going to want seconds.