Healthy White Chicken Chili

There’s something instantly comforting about a steaming bowl of white chicken chili: the savory aroma of sautéed onions and peppers, the gentle coconut-scented creaminess that cushions tender shreds of chicken, and the satisfying pop of sweet corn and soft cannellini beans. The first spoonful offers a warm, silky mouthfeel with a whisper of heat from the poblanos, while the finish is brightened by lime, cilantro, or a sprinkle of crisp tortilla strips. It’s the kind of dish that calms you after a long day and sparks conversation at the dinner table.

Serve this chili when you want something cozy on a rainy evening, a crowd-pleasing potluck centerpiece, or a healthy weeknight meal that reheats beautifully. If you’re chasing a higher-protein, comforting bowl, take a look at this alternative high-protein version for inspiration: high-protein white chicken chili.

Dish Snapshot

Prep Time: 15 minutes (active)
Cook Time: 4–6 hours on High or 6–8 hours on Low (slow cooker)
Total Time: ~4 hours 15 minutes (fastest) to 8 hours 15 minutes
Servings: 6
Difficulty Level: Easy — great for beginner slow-cooker cooks

Nutrition Highlights

Estimated nutrition per serving (recipe makes 6 servings). These values are calculated using standard food composition data (USDA FoodData Central) and reflect typical brands/ingredients; values will vary by brand and exact quantities used.

Calories: ~420 kcal
Protein: ~25 g
Carbohydrates: ~32 g
Fat: ~18 g
Fiber: ~9 g
Sodium: varies widely depending on broth/canned bean/corn sodium (estimate with low-sodium broth and rinsed beans ~600–800 mg)

Nutrition notes:

Beans provide fiber and plant-based protein; chicken adds lean animal protein.
Using low-sodium broth and rinsing canned beans reduces sodium significantly (CDC and USDA recommend watching sodium for heart health).
For lower fat, omit the cream cheese or use reduced-fat cream cheese and swap full-fat coconut milk for light coconut milk (Mayo Clinic guidance supports moderate saturated fat intake).

Perfect For…

Weeknight dinners when you want hands-off cooking and a satisfying, balanced meal.
Gathering friends or family — the slow-cooker batch stretches well and is easy to keep warm during casual get-togethers.
Meal-prep lunches: reheats well and stores cleanly in single-serve containers.
Cooler months or transitional seasons when you crave warm, comforting, but not heavy, fare.

Step-by-Step Instructions

Ingredients

1 tablespoon olive oil
1 medium yellow onion, diced
2 poblano peppers, seeded and diced
3 cloves garlic, minced
2 cups chicken broth (low-sodium preferred)
2 cans (15 oz each) white cannellini beans, drained and rinsed
1 can (15 oz) corn, drained
1 pound boneless skinless chicken breasts
4 ounces cream cheese (optional; for extra creaminess)
1 cup full-fat coconut milk
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder (adjust to taste)
Salt and freshly ground black pepper, to taste
Juice of 1 lime (optional, added at the end)
Fresh cilantro for garnish (optional)

Optional ingredients and substitutions

Swap poblanos for 1–2 jalapeños for more heat (remove seeds to tame it).
For dairy-free: omit cream cheese or use a dairy-free cream cheese alternative.
For lower fat: use light coconut milk or replace coconut milk with plain low-fat Greek yogurt stirred in at the end (temper yogurt to avoid curdling).
Beans: navy or great northern beans can replace cannellini.
Swap chicken breasts for boneless thighs for richer flavor.

Method (slow-cooker based)

Heat the olive oil in a skillet over medium heat. Add the diced onion and poblano peppers and sauté for 3–4 minutes until softened and translucent.
Add the minced garlic to the skillet and cook 1 additional minute until fragrant. Remove from heat and transfer the mixture to the slow cooker.
In the slow cooker, add the chicken broth, drained and rinsed cannellini beans, drained corn, cumin, oregano, chili powder, and a pinch of salt and pepper. Stir to combine.
Nestle the chicken breasts into the mixture, submerging them slightly so they’re mostly covered by the liquid and beans.
Cover and cook on High for 4–6 hours or Low for 6–8 hours until the chicken reaches an internal temperature of 165°F (74°C) and is tender enough to shred.
Remove the chicken onto a cutting board and shred with two forks. Return shredded chicken to the slow cooker.
Add the cream cheese (if using) and coconut milk. Stir until smooth and fully incorporated. Taste and adjust seasoning with salt, pepper, and lime juice if desired.
Garnish with cilantro, extra lime wedges, or your preferred toppings before serving.

Practical tips

Avoid over-stirring once the cream cheese and coconut milk are added to keep the texture silky.
If the chili seems too thin, remove the lid and cook on High for 15–30 minutes to reduce liquid, or mash a small portion of the beans into the broth to thicken naturally.
Check chicken doneness with a meat thermometer or by ensuring it shreds easily.
For a stovetop version, simmer the assembled pot over low heat for 30–40 minutes until chicken is cooked through.

Serving Suggestions

Best Pairings

Spoon over a bed of brown rice or quinoa for a heartier bowl.
Top with fresh garnishes: chopped cilantro, sliced avocado, lime wedges, shredded cheddar, or a dollop of Greek yogurt (or sour cream).
Crunch element: serve with baked tortilla strips, crushed tortilla chips, or warm corn tortillas on the side.
Side salads: a crisp green salad with citrus vinaigrette or a simple cabbage slaw brightens the meal.
Beverages: pair with a light, citrusy beer, herbal iced tea, or a sparkling water with lime.

If you prefer a hands-off slow-cooker method with creamy results, there’s another slow-cooker approach worth checking out: slow-cooker creamy white chicken chili.

Shelf Life & Storage

Room temperature: Do not leave chili at room temperature longer than 2 hours (FDA food safety guidance).
Refrigerator: Store in an airtight container for up to 3–4 days.
Freezer: Freeze in airtight containers or heavy-duty freezer bags for 2–3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat gently on the stovetop over medium-low heat or in the microwave in 1-minute intervals, stirring between heating, until steaming hot (165°F / 74°C).

Chef’s Advice

Beans: Rinse canned beans thoroughly under cold water to reduce excess sodium and improve texture.
Texture: For a creamier base without cream cheese, remove 1–2 cups of cooked beans, mash them, and stir back in—this thickens naturally.
Coconut milk: Shake well before measuring. If separation occurs in the can, scoop the cream from the top for extra richness or use the whole can for full flavor.
Seasoning: Chili flavors deepen over time—taste again after chilling and adjust salt, lime, or spices before serving.
Doneness cues: Chicken should flake easily and register 165°F (74°C); beans should be tender but intact—overcooked beans will become mushy.

Creative Twists

Vegetarian/Vegan: Omit chicken, add extra beans (or cubed sweet potato) and use a plant-based cream cheese and full-fat coconut milk for creaminess. Increase spices and finish with a drizzle of lime and avocado.
Smoky Chipotle: Add 1–2 tablespoons of adobo sauce (from canned chipotles) or 1 diced chipotle pepper for a smoky heat profile. Balance with extra lime.
Green Chile & Lime: Substitute poblanos with roasted Hatch green chiles for a Southwestern flair; finish with fresh lime zest and juice.
Mexican Street Corn Style: Roast corn kernels first for char, stir in a tablespoon of cotija cheese at the end, and add a pinch of smoked paprika.

Recipe Q&A

Q: Can I use cooked rotisserie chicken instead of raw chicken breasts?
A: Yes — add shredded rotisserie chicken in the last 30 minutes of cooking just to heat through and avoid drying it out.

Q: My chili is a bit thin after shredding the chicken — how do I thicken it?
A: Mash a cup of the beans against the side of the slow cooker and stir in, or remove the lid and cook on High for 15–30 minutes to reduce excess liquid.

Q: Is this recipe gluten-free?
A: Yes, with naturally gluten-free ingredients. Check canned beans, broth, and spices for additives if you need strict gluten-free certification.

Q: How can I reduce sodium?
A: Use low-sodium or homemade chicken broth, rinse canned beans thoroughly, and avoid adding extra salt until after tasting.

Q: Can I make this on the stovetop instead of a slow cooker?
A: Absolutely — simmer gently for 30–40 minutes, checking chicken doneness and adjusting liquid as needed.

Conclusion

This Healthy White Chicken Chili balances creamy comfort with wholesome ingredients—an easy slow-cooker recipe that’s flexible enough for busy weeks and special gatherings alike. If you try it, I’d love to hear how you customized it and what toppings became your go-to.

For another take on a healthy, crockpot-friendly white chicken chili, see this flavorful guide: Healthy White Chicken Chili Recipe (Crock Pot or Stove). If you want a different healthy spin and extra tips for lightening up the classic, this version is a great resource: Healthy White Chicken Chili | Ambitious Kitchen.

Enjoy your bowl — and don’t forget to share your photos and tweaks so others can recreate your delicious version.