There are meals that hug you back, and this White Chicken Chili is definitely one of them. I first made it on a crisp fall evening after a long day when I wanted something warm and hearty—but not heavy. That’s when I realized: this chili has comfort food vibes without the calorie overload.
Packed with lean chicken breast, creamy cannellini beans, and just the right hint of heat from green chiles and cayenne, it fills you up without weighing you down—making it a favorite for anyone aiming to eat clean while still loving what’s in their bowl.
It simmers into a creamy, slightly smoky, protein-rich dish that not only satisfies but can help support weight management. In fact, a protein-focused meal like this one can help curb appetite and boost metabolism—an easy win in a single pot.
Add a refreshing coleslaw on the side for a cool crunch, or pair it with a tropical Guava Margarita for a little flair.
The aroma? Earthy cumin, fresh cilantro, garlic, and slow-simmered broth—absolutely irresistible. This chili has been trending lately for its simple prep, balanced macros, and cozy appeal that works across all seasons.
You’ll want to keep this one in your weekly rotation.
What Makes This White Chicken Chili a Keeper?
Here’s why this recipe keeps making a comeback in my kitchen—and might become a regular in yours too:
- It’s Effortless and Feels Like a Treat: I first made this on a lazy evening, and it instantly became my guilt-free comfort fix. It’s cozy, satisfying, and doesn’t require much effort at all.
- Flavor Builds Fast (and Lasts Even Longer): Garlic, cumin, and green chiles bring bold flavor in minutes—and the next-day leftovers? Even better than the first bowl.
- Light, Yet Comforting: I reach for this on days I want something hearty but still on the lighter side. It fills me up without dragging me down.
- Easy to Customize: A scoop of Greek yogurt or a handful of extra beans makes it even creamier—no need for extra cheese or cream.
- Helps Me Stay on Track: It’s protein-packed and nourishing, so I stay full and energized without falling off my healthy eating goals.
White Chicken Chili Recipe
Equipment
- Large soup pot or Dutch oven
- Knife and Cutting Board
- Ladle for serving
Ingredients
- 1 tablespoon olive oil
- 3 skinless boneless chicken breast halves
- 1 large onion chopped
- 2 cloves garlic minced
- 5 ¼ cups chicken broth
- 3 15 ounce cans cannellini beans rinsed and drained
- 2 4 ounce cans chopped green chiles
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 2 pinches cayenne pepper or to taste
- ¼ cup chopped fresh cilantro or to taste
- ½ cup shredded Monterey Jack cheese or to taste
- salt to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, sauté until soft.
- Add chicken breasts and cook until lightly browned.
- Pour in chicken broth, then stir in beans, green chiles, oregano, cumin, and cayenne.
- Bring to a boil, then reduce heat and simmer for 20–25 minutes.
- Remove chicken, shred it, then return it to the pot.
- Stir in chopped cilantro and salt to taste.
- Serve hot topped with shredded cheese and extra cilantro if desired.
Nutrition
Helpful Tips From My Kitchen!
- Don’t rush the simmer: Letting it simmer for at least 20–25 minutes allows the spices to bloom and the flavors to deepen. If you have time, go a bit longer—it’s worth it.
- Mash a few beans for natural creaminess: Instead of adding cream, lightly mash some of the beans in the pot to give the chili a thicker, silkier texture without any extra fat.
- Use leftover or rotisserie chicken: If you’re short on time, pre-cooked shredded chicken works great—just add it in the last 10 minutes so it doesn’t overcook.
- Balance the heat with acid: If the chili feels too spicy or heavy, a splash of fresh lime juice at the end brings it back to life and brightens all the flavors.
- Let it rest before serving: Like most chilis, this one gets better after sitting for a bit. Even 10 minutes of rest before serving makes a noticeable difference.
- Freeze the leftovers flat: Pour into zip-top bags, lay them flat in the freezer, and you’ll have quick-fix meals ready to go—just reheat and enjoy.
Quick Questions?
Q: Can I use rotisserie chicken instead of raw chicken breasts?
Ans: Yes! Just shred and add it during the last 10 minutes to warm through without overcooking.
Q: Is this chili spicy?
Ans: It has a mild kick from the green chiles and cayenne. You can adjust the heat up or down based on your taste.
Q: Can I make it dairy-free?
Ans: Absolutely. Just skip the cheese or use a plant-based alternative. The chili is still creamy thanks to the beans and broth.
Q: How long does it keep in the fridge?
Ans: It stays fresh for up to 4 days in an airtight container—and tastes even better the next day!
Q: Can I freeze White Chicken Chili?
Ans: Yes, it freezes beautifully. Store in freezer-safe bags or containers for up to 3 months.
Q: What toppings go well with this?
Ans: Try shredded cheese, sliced avocado, chopped cilantro, crushed tortilla chips, or a dollop of Greek yogurt or sour cream.
