This healthy white chicken chili recipe is made with simple ingredients, plenty of protein and fiber, and a sneaky veggie moment that no one ever questions. If you love a chili that’s hearty, filling, and perfect for leftovers, this one deserves a spot in your dinner rotation.
I’ve wanted to add a white chicken chili recipe to the blog for years – and it’s finally time! I’ve been making this one on repeat lately and it’s been a hit at home, so I am excited for you to try it. It’s similar to my Salsa Verde Chicken Soup, but definitely a thicker, heartier version!
Why You’ll Love This Recipe
- It’s really filling – Between the chicken, white beans, and cauliflower, this chili is hearty and satisfying and actually sticks with you.
- High in protein and fiber – A great way to build a dinner that feels substantial without being heavy.
- Creamy without cream – The blended cauliflower and beans give it that rich, creamy texture without needing dairy.
- Family-friendly flavors – Mild green chiles and warm spices make it flavorful but not spicy.
- Great for leftovers – This chili reheats beautifully and tastes even better the next day.
Ingredients You’ll Need
This recipe comes together with lots of pantry and freezer staples – another reason to love it!
- Olive oil
- White onion & garlic
- Ground cumin, chili powder & dried oregano feel free to also swap in my taco seasoning!
- Mild green chiles
- Low-sodium chicken broth
- White beans
- Boneless skinless chicken breasts or chicken thighs
- Cauliflower – blended into the broth for a creamy texture (and a hidden veggie win).
- Frozen corn or fresh if you have it
- Lime juice & fresh cilantro – don’t skip!! This really brightens up the flavor!
- Toppings (aka the best part)- tortilla strips or chips, shredded Mexican blend cheese, extra cilantro, avocado, extra lime wedge
Step by Step Instructions
Step one: Heat olive oil in a large Dutch oven or pot over medium-high heat. Add onion and cook until softened, about 3–4 minutes. Stir in garlic and cook for 1 minute more.
Step two: Add cumin, chili powder, and oregano and let the spices bloom for about 30 seconds.
Step three: Stir in green chiles, chicken broth, white beans, uncooked chicken, and salt. Place the cauliflower on top. Bring to a boil, then reduce heat, cover, and simmer for 20-30 minutes.
Step four: Remove the chicken and shred with two forks.
Step five: Remove the cauliflower and blend it with about 1 cup of broth and some of the beans until smooth. Carefully return the mixture to the pot.
Step six: Add shredded chicken back to the pot, then stir in corn, cilantro, and lime juice. Simmer for 5 more minutes, adding extra broth if you want a thinner chili.
Tips & Easy Swaps
- Want it soupier? Add more broth at the end until it’s your perfect consistency.
- Make it dairy-free: Skip the cheese topping – the chili itself is already creamy without any dairy.
- In a rush? use an already cooked rotisserie chicken and steam a bag of frozen cauliflower in the microwave. Or just stir in some frozen cauliflower rice.
- Add heat: A pinch of cayenne or diced jalapeño works if you like spice.
- Slow cooker option: This is just as easy in a slow cooker – take a peek at the recipe card below for instructions!
Healthy White Chicken Chili
Ingredients
- ½ tablespoon olive oil
- 1 medium white onion chopped
- 2 cloves garlic minced
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 1/2 teaspoon dried oregano
- 2 cans mild green chiles
- 2 1/2 cups low-sodium chicken broth plus more at the end, if desired
- 2 15-ounce cans white beans, rinsed and drained
- ½ teaspoon salt plus more to taste
- 1 ½ pounds boneless skinless chicken breasts or thighs
- small head of cauliflower or half of a large trimmed of leaves, but stem intact
- ½ cup frozen corn
- Juice of ½ lime
- ⅓ cup fresh cilantro chopped
Toppings
- tortilla strips or chips
- shredded Mexican blend cheese
- extra cilantro
- avocado slices
- extra lime wedge
Instructions
Stovetop:
- Add olive oil to a large dutch oven or large pot and place over medium-high heat. Add onion and cook until softened, about 3-4 minutes. Add in garlic and cook for an additional minute.
- Next stir in cumin, chili powder, and dried oregano; allow the spices to cook for 30 seconds, then add in green chiles, chicken broth, 2 cans of drained and rinsed beans, uncooked chicken breast, and salt. Place the cauliflower on top of the other chili ingredients.
- Bring to a boil, then cover and simmer on low heat for 20-30 minutes.
- After 20 minutes, remove the chicken with a slotted spoon and shred with two forks.
- Remove cauliflower and place in a blender along with one cup of the soup broth and beans (be careful blending hot liquid – only fill the blender halfway, and let it cool slightly before covering). Puree, adding additional broth as needed, and then pour it back into the pot.
- Add shredded chicken back into the pot, then stir in the corn, cilantro, and juice of one lime. Allow chili to simmer on low for an additional 5 minutes, adding in additional broth if you want it more soup-like.
- Serve with tortilla chips, an extra lime wedge and avocado if you’d like. Enjoy!
Slow Cooker:
- Add the olive oil, veggies, spices, canned chiles, broth, beans, salt, and chicken to the slow cooker. Place cauliflower on top of the soup ingredients. Cook on low for 6-8 hours or on high for 4 hours.
- Remove the chicken with a slotted spoon and shred with two forks.
- Remove cauliflower and place in a blender along with one cup of the soup broth and beans (be careful blending hot liquid – only fill the blender halfway, and let it cool slightly before covering). Puree, adding additional broth as needed, and then pour it back into the pot.
- Add shredded chicken back into the pot, then stir in the corn, cilantro, and juice of one lime. Allow ingredients to cook and flavors for meld for an additional 5-10 minutes, adding in additional broth if you want your chili to be more soup-like.
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