White Bean Chicken Chili is one of my favorite soups to order in the fall! It is a lighter alternative to traditional chili and it works well for lunch or dinner. This recipe has three different ways you can cook it – stove top, slow cooker, instant pot – so you can make it the way you prefer. It is also easy and takes only 5 minutes of prep. I also have a recipe for Vegan Black Bean Chili if you don’t want to make this healthy White Bean Chicken Chili.
Favorite Fall Recipes
For more cozy recipes for this Autumn, check out:
Appetizers:
Meals & Side Dishes
- Roasted Faux-Tatoes (Made with Radishes!)
- Creamy Brussel Sprout Casserole
- Easy Gluten-Free Stuffing
- Curried Butternut Squash Soup
Desserts & Drinks:
I hope you check out some of the other recipes mentioned above and enjoy the healthy White Bean Chicken Chili recipe below. Cooking healthy doesn’t have to be difficult and can taste good – really good! If you do make a recipe, tag us in your photos – we love to see your unique take on these health focused meals.
Healthy (and Easy!) White Bean Chicken Chili
Servings: 6
Calories: 345kcal
Equipment
- Dutch Oven
Ingredients
- 1.5 lbs Boneless and Skinless Chicken Breasts or 3 medium ones
- 1 small Onion diced
- 2 Garlic Cloves minced
- 1 tbsp Avocado Oil or similar alternative
- 3 cups low sodium Chicken Broth
- 30 oz Great Northern Beans drained and rinsed
- 2 cups Corn
- 4 oz Diced Green Chiles
- 1 tsp Cumin
- 1/2 tsp Oregano
- 1/2 tsp Chili Powder
- 1/8 tsp Cayenne Pepper
- 1 tsp Salt
- Ground Black Pepper to taste
- Small Bunch of Cilantro finely chopped
- 1/2 cup Plain or Greek Yogurt fat 2% +
- 1 Lime juice of
Extras:
- Tortilla Chips
- Avocado
- Cheese (cheddar, cotija, etc.)
- More Yogurt/Limes for serving
Instructions
Stove Top
- Preheat large Dutch Oven or heavy bottom pot on medium-high heat and swirl oil to coat.
- Add garlic and onion, sauté for 3 minutes, stirring occasionally.
- Add cumin, oregano, chili powder, cayenne pepper, salt and pepper and cook for 30 seconds, stirring constantly.
- In a small bowl, add about 1 cup of beans and mash with a fork. It helps to thicken the chili.
- Add broth, mashed and whole beans, corn, green chiles and chicken breasts. Cover, bring to a boil, reduce heat to low-medium and simmer for 20 minutes.
- Turn off the heat. Remove chicken and shred with 2 forks or meat claws.
- Return chicken to the pot along with lime juice, cilantro and yogurt.
- Stir and serve warm with your favorite toppings like tortilla chips, cheese, more cilantro and lime.
Slow Cooker
- Preheat large ceramic non-stick skillet on medium-high heat and swirl oil to coat.
- Add garlic and onion, sauté for 3 minutes, stirring occasionally.
- Add cumin, oregano, chili powder, cayenne pepper, salt and pepper and cook for 30 seconds, stirring constantly.
- In a small bowl, add about 1 cup of beans and mash with a fork. It helps to thicken the chili.
- Transfer to slow cooker along with 1 cup broth, mashed and whole beans, corn, green chiles and chicken breasts.
- Cover and cook on Low for 6 hours or on High for 3 hours.
- Remove chicken and shred with 2 forks or meat claws.
- Return chicken to the crockpot along with lime juice, cilantro and yogurt.
- Stir and serve warm with your favorite toppings like tortilla chips, cheese, more cilantro and lime.
Instant Pot
- In a small bowl, add about 1 cup of beans and mash with a fork. It helps to thicken the chili.
- To 6 or 8 quart Instant Pot, add ingredients in the following order: garlic, onion, corn, whole and mashed beans, chicken breasts, green chiles, cumin, oregano, chili powder, cayenne pepper, salt, pepper and 1 cup broth. Do not stir.
- Close the lid, set pressure vent to Sealing and Pressure Cook on High or Manual for 20 minutes.
- Release pressure using Quick Release method by turning pressure valve to Venting position immediately after cooking.
- Open the lid, remove chicken and shred with 2 forks or meat claws.
- Return chicken to the Instant Pot along with lime juice, cilantro and yogurt. Stir immediately, so yogurt doesn't curdle.
- Serve warm with your favorite toppings like tortilla chips, cheese, more cilantro and lime.
Notes
- Store: Refrigerate in an airtight container for up to 5 days.
- Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
- Slow cooker: Add only 1 cup broth instead of 3 cups like with stove top. It is because liquid doesn’t evaporate much in these appliances.
- Diced green chiles substitute: Canned diced green chiles are usually not spicy. You can skip diced green chiles all together and use more cumin and maybe coriander would be nice too. Or add sauteed bell pepper.
- Rotisserie chicken: Yes, you can use shredded rotisserie chicken. Add it in the beginning just like when you would add raw chicken – more flavor.
- Cream cheese: Add 2-3 oz with yogurt/or in place of it, if you wish. I do add it to my Instant Pot white chicken chili.
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