This creamy White Chicken Chili is an easy and delicious one pot dinner that the whole family will love! It’s gluten free and can be made dairy free with a few substitutions. Best of all, it makes for super easy clean up and freezes well for batch prepping, making it a great weeknight dinner idea.
If you’re a fan of classic chili but you want to change it up a bit, you’ll love this one! Made with tender chicken, hearty white beans, and a rich broth, it’s sure to become a family favorite. And, it packs in 39g of protein per serving!
Why You’ll Love This One Pot Meal
From the bold flavor to the easy clean up, there are many reasons you’ll love this white chicken chili recipe.
- Bold and Flavorful. From the hearty white beans to the bold spice blend, you’ll be impressed with how much flavor this chicken chili packs.
- Gluten Free. This recipe is naturally gluten free, so no substitutions are necessary.
- One Pot Meal. Everything is made in one pot, which makes for super easy clean up – perfect for a weeknight dinner!
- High Protein. Since we’re using a lean protein in this chili, it packs in lots of protein per serving and keeps it lower in calories.
- Meal Prep Friendly. This white chicken chili will last in the fridge for up to 4-5 days and in the freezer up to 3 months making it perfect for meal prepping.
White Chicken Chili Ingredients
- Chicken Breasts. I prefer to cook my chicken fresh with the soup as it gets more tender that way. However, if you’re in a hurry, you can also use rotisserie chicken or leftover chicken.
- White Beans. I like to use Cannellini Beans or White Northern Beans.
- Onion and Garlic. These pack in more flavor.
- Spice Blend. This gives the chili that bold chili-like flavor.
- Chicken Broth. Used as the liquid base of this chili recipe.
- Diced Green Chilis. Adds a bit of spice and twang.
- Corn. Adds a pop of color and give this chili more texture.
- Cream. To give this white chili chili recipe a creamier texture, you can use either greek yogurt (lower calorie, higher protein), cream cheese (the traditional way), or coconut cream (dairy free substitute).
- Lime Juice. Always use fresh!
How To Make White Chicken Chili
This one pot dinner is super easy to whip up and requires very little prep!
- Saute the onion and garlic. In a large soup pot, saute the onion and garlic. Then, stir in the seasoning blend.
- Let it simmer. Add the chicken, broth, green chilis, and beans. Simmer until the chicken is tender and fully cooked through. Add the corn in for the last 5 minutes of simmering.
- Shred the chicken. Remove the chicken from the pot, shred it with a fork, then place it back into the pot along with the cream and lime juice. Let heat through another 5-10 minutes.
- Serve. Add your favorite toppings, such as avocado slices, sour cream, tortilla strips, etc.
Storage Tips and Meal Prepping
I love making this white chicken chili recipe because it stays fresh for several days in the fridge and can be batch prepped and frozen for months.
- Refrigerator. This soup will last in the fridge for up to 4-5 days – making it great for weekly meal prep.
- Freezer. It’ll stay good in the freezer for up to 3 months – making it great for batch prepping!
Substitution Ideas
If you’re wanting to make this chili dairy free, higher in protein, etc., here are a few substitution ideas.
- Dairy Free Option. To make this white chicken chili dairy free, opt for coconut cream instead of greek yogurt or cream cheese.
- High Protein. Bump up the protein content even more by adding in a half a pound more of the chicken and using greek yogurt instead of cream cheese.
- Bean Substitute. Not a fan of beans? Use chickpeas instead.
- Too Spicy? Make sure you use mild diced green chilis instead of regular. And, leave out the cayenne pepper in the spice blend.
More Healthy One Pot Meals
If you’re on the search for more healthy one pot meals for easy weeknight dinners, here are a few of my favorites. All of these recipes are gluten free!
White Chicken Chili (gluten free)
This white chicken chili recipe is bold, flavorful, and high protein. A one pot meal for an easy weeknight dinner. Gluten free.
Video
Equipment
- Large Soup Pot
Ingredients
Chili Spice Blend:
- 1.5 tsp Cumin
- 1 tsp Sea Salt
- 1/2 tsp Paprika
- 1/2 tsp Chili Powder
- 1/2 tsp Dried Oregano
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Black Pepper
- 1/4 tsp Cayenne Pepper, optional for spice
Chili Ingredients:
- 1 Tbsp Avocado Oil
- 1 Yellow Onion, chopped
- 1 tsp Garlic, minced
- 1.5 lbs Chicken Breasts
- 3 C. Chicken Broth, low sodium (use 2.5 C. for thicker consistency)
- 7 oz Can of Diced Green Chilis (use mild if you don't like spice)
- 2 15 oz Cans of White Beans, drained and rinsed (for extra creamy texture, mash 1 cup worth with a fork)
- 1 15 oz Can of Corn, drained
- 1 C. Greek Yogurt (see notes)
- Juice from 1/2 of a Lime
- Optional Toppings: avocado slices, sour cream, tortilla strips, jalapeno, shredded cheese, etc.
Instructions
- Saute. In a large soup pot, add the oil and onion. Saute for 5-10 minutes or until onions are slightly translucent. Then, add the garlic and saute 1-2 more minutes. Stir in all of the seasonings and saute one more minute.
- Simmer. Into the pot, add the chicken, broth, green chilis, and beans. Optional Step: For an extra creamy texture, add 1 C. of the white beans to a bowl and mash with a fork until creamy. Then, add it to the pot along with the remaining whole beans. Turn the heat to high and bring it to a boil. Then, reduce the heat to low-medium, add a lid, and let simmer for 20-30 minutes or until the chicken is fully cooked through and tender enough to shred. Add in the corn the last 5 minutes of simmering.
- Shred Chicken. Once the chicken is fully cooked through, remove it from the pot and place it onto a cutting board. Shred it with a fork. Place it back into the pot along with the greek yogurt and lime juice. Let it heat through another 5-10 minutes.
- Serve. When ready to serve, add your favorite toppings and enjoy!
Notes
- For the creamy base, you can use one cup of greek yogurt (high protein, low calorie option), one cup of coconut cream (dairy free option), or 8 oz of cream cheese (traditional way).
- For the white beans, opt for cannellini or great northern white beans.
- This white chicken chili will last in the fridge for up to 4-5 days and in the freezer for up to 3 months.
- The macros are based off using plain non-fat greek yogurt, not coconut cream or cream cheese. It also doesn’t include any toppings.
Nutrition
Serving: 1Calories: 340kcalCarbohydrates: 34gProtein: 39gFat: 4gFiber: 8gSugar: 6g
Did you make this recipe? Be sure to tag me on Instagram!@KaylaJChandler or #FeelinFabWithKayla
Is this a low sodium recipe?
You can cut back on the sea salt added. Also, be sure to rinse the canned corn and beans really well. This helps remove a lot of sodium as well. And, get low sodium broth 🙂
Stop it right now!!! I love, love this!! I doubled the batch so I could freeze some for a no cook meal prep week!! This chili is so delicious!! Thank you! I have never fixed anything from your page I did not like!!
Lol – yay! So glad you love it! I love batch prepping this recipe.
Delicious! And more filling than I expected.
yay! glad you enjoyed it!