10 Healthy White Chicken Chili Recipes
Did you know that white chicken chili can be packed with flavor while still being nutritious? If you’re looking to spice up your meal rotations with some healthy yet indulgent options, you’re in for a treat! In this blog, we’ll explore 10 delightful white chicken chili recipes that not only satisfy your taste buds but also provide a boost of beneficial ingredients, from creamy avocado to zesty pumpkin. Get ready to transform your dinner with these wholesome and mouth-watering recipes!
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Creamy Avocado White Chicken Chili
This Creamy Avocado White Chicken Chili is special for its rich blend of creamy textures and zesty flavors that create a comforting and delicious meal.
Ingredients:
- 2 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cans (15 oz each) white beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 1 can (4 oz) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 1 ripe avocado, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Instructions:
1. In a large pot, heat the olive oil over medium heat and sauté the diced onion until translucent.
2. Add the minced garlic and cook for an additional minute until fragrant.
3. Stir in the cooked shredded chicken, white beans, chicken broth, and diced green chilies, along with the cumin, chili powder, salt, and black pepper.
4. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.
5. Stir in the heavy cream and let it cook for an additional 5 minutes until heated through.
6. Remove from heat and stir in the diced avocado, chopped cilantro, and lime juice.
Tips:
- For a thicker chili, mash some of the beans before adding them to the pot.
- Top with additional avocado and cilantro before serving for extra freshness.
- This chili can be made ahead of time and stored in the refrigerator for up to 3 days.
Spicy Coconut White Chicken Chili
This Spicy Coconut White Chicken Chili stands out with its creamy coconut milk base and a kick of heat from green chiles, making it a flavorful twist on traditional chili.
Ingredients:
- 1 tablespoon olive oil
- 1 cup chopped onion
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breast, diced
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (13.5 oz) coconut milk
- 2 cups chicken broth
- 2 cans (4 oz each) diced green chiles
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/4 cup chopped fresh cilantro (for garnish)
- Juice of 1 lime
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and garlic, and sauté until the onion is translucent.
3. Stir in the diced chicken breast and cook until no longer pink.
4. Add the white beans, coconut milk, chicken broth, diced green chiles, cumin, chili powder, paprika, salt, and cayenne pepper.
5. Bring the mixture to a boil, then reduce heat and simmer for about 20 minutes.
6. Stir in the lime juice and adjust seasoning as desired.
7. Serve hot, garnished with fresh cilantro.
Tips:
- For more depth of flavor, consider adding a teaspoon of smoked paprika.
- Top with avocado slices or shredded cheese for extra richness.
- This chili can be made ahead of time and freezes well for future meals.
Lemon-Basil White Chicken Chili
This Lemon-Basil White Chicken Chili stands out with its refreshing blend of zesty lemon and aromatic basil, making it a unique twist on traditional chili.
Ingredients:
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 2 cans (15 oz each) white beans, drained and rinsed
- 4 cups chicken broth
- 1/4 cup fresh lemon juice
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
- 1 cup corn (fresh or frozen)
- 1/4 cup sour cream (for topping)
- Fresh basil leaves (for garnish)
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Instructions:
1. In a large pot, heat olive oil over medium heat and add the diced onion. Sauté until translucent.
2. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add the cumin, oregano, and red pepper flakes, stirring to combine all spices.
4. Place the chicken breasts into the pot and pour the chicken broth over them. Bring to a boil.
5. Reduce heat to a simmer and cook for about 20 minutes or until the chicken is cooked through.
6. Remove the chicken from the pot and shred it using two forks.
7. Return the shredded chicken to the pot and add the white beans, lemon juice, chopped basil, and corn.
8. Simmer for an additional 5-10 minutes, allowing the flavors to meld together.
9. Season with salt and pepper to taste before serving.
10. Serve with a dollop of sour cream and garnish with fresh basil leaves.
Tips:
- For a creamier chili, add a splash of heavy cream when serving.
- Make it in advance; the flavors intensify when it sits.
- Adjust the amount of red pepper flakes for desired spiciness.
- Serve with crusty bread or tortilla chips for added crunch.
Cilantro-Lime White Chicken Chili
This Cilantro-Lime White Chicken Chili is special for its vibrant flavors and creamy texture, making it a comforting yet refreshing meal.
Ingredients:
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cubed
- 2 cans white beans, drained and rinsed
- 4 cups chicken broth
- 1 can diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the cubed chicken breasts to the pot and cook until they are no longer pink, about 5-7 minutes.
4. Stir in the white beans, chicken broth, diced green chiles, cumin, chili powder, salt, and black pepper.
5. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
6. Remove the pot from heat and stir in the chopped cilantro, lime juice, sour cream, and shredded cheese until well combined.
7. Serve hot, garnished with additional cilantro and lime wedges if desired.
Tips:
- For added heat, include diced jalapeños or a pinch of cayenne pepper.
- This chili is great for meal prep; store it in airtight containers in the refrigerator for up to 4 days.
- Top with tortilla chips or avocado for extra texture and flavor.
White Bean and Spinach Chicken Chili
This White Bean and Spinach Chicken Chili offers a delightful combination of hearty white beans, fresh spinach, and tender chicken, creating a dish that’s both comforting and nutritious.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, diced
- 2 cans (15 ounces each) white beans, drained and rinsed
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 4 cups fresh spinach, chopped
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped (for garnish)
- 1 lime, cut into wedges (for serving)
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Instructions:
1. In a large pot, heat the olive oil over medium heat and add the chopped onion, cooking until softened, about 5 minutes.
2. Stir in the minced garlic and cook for an additional minute, until fragrant.
3. Add the diced chicken and cook until no longer pink, about 5-7 minutes.
4. Mix in the white beans, chicken broth, cumin, chili powder, and smoked paprika.
5. Bring the mixture to a simmer and let it cook for 20 minutes, allowing the flavors to meld.
6. Stir in the chopped spinach and cook until wilted, about 3-4 minutes.
7. Season with salt and pepper to taste before serving.
8. Serve hot, garnished with fresh cilantro and lime wedges on the side.
Tips:
- For extra flavor, consider adding a chopped jalapeño along with the onion.
- This chili can be made in advance and stored in the refrigerator for up to 3 days.
- Freeze leftovers in an airtight container for a quick meal option later on.
Loaded Vegetable White Chicken Chili
This Loaded Vegetable White Chicken Chili is a creamy, hearty dish packed with vibrant flavors and nutritious ingredients, perfect for warming up on chilly days.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 can (15 ounces) corn, drained
- 1 can (15 ounces) black beans, drained and rinsed
- 2 cups cooked shredded chicken
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy cream
- 1/2 cup cilantro, chopped
- Juice of 1 lime
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Stir in the garlic, bell pepper, carrots, and celery; cook for another 5 minutes until the vegetables are slightly softened.
3. Add the corn, black beans, shredded chicken, chicken broth, cumin, chili powder, salt, and black pepper. Bring to a simmer.
4. Reduce heat and let the chili simmer for about 15 minutes, stirring occasionally.
5. Stir in the heavy cream, chopped cilantro, and lime juice just before serving. Adjust seasoning as needed.
Tips:
- For an extra kick, add diced jalapeños to the vegetable mix.
- You can substitute cream with coconut milk for a lighter version.
- This chili freezes well, so make a double batch for easy meals later.
Garlic Herb White Chicken Chili
This Garlic Herb White Chicken Chili combines tender chicken with robust garlic and fresh herbs for a comforting and hearty dish that’s perfect for any occasion.
Ingredients:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 4 cloves garlic, minced
- 1 onion, chopped
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon ground cumin
- 4 cups chicken broth
- 1 can (15 ounces) white beans, drained and rinsed
- 1 can (4 ounces) diced green chilies
- 1 cup corn, frozen or canned
- Salt and pepper to taste
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the diced chicken and cook until browned, about 5-7 minutes.
3. Stir in the minced garlic, chopped onion, oregano, thyme, and cumin, cooking for an additional 3-4 minutes until the onion becomes translucent.
4. Pour in the chicken broth, and add the white beans, green chilies, and corn. Season with salt and pepper to taste.
5. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
6. Stir in the sour cream and cilantro just before serving.
Tips:
- For a spicier kick, add diced jalapeños to the chili.
- Serve with tortilla chips or warm tortillas for added texture.
- Make ahead and let it sit for flavors to develop even further.
Tangy Tomato White Chicken Chili
This Tangy Tomato White Chicken Chili stands out with its vibrant flavors and comforting texture, making it a perfect meal for any occasion.
Ingredients:
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes with green chilies
- 2 cups low-sodium chicken broth
- 1 can (15 ounces) white beans, rinsed and drained
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh lime juice
- 1/4 cup chopped fresh cilantro for garnish
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Instructions:
1. In a large pot, heat the olive oil over medium heat, then add the chopped onion and cook until translucent.
2. Add the minced garlic and sauté for another minute until fragrant.
3. Place the chicken breasts in the pot, followed by the diced tomatoes, chicken broth, white beans, chili powder, cumin, oregano, salt, and pepper.
4. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 25 minutes, or until the chicken is cooked through.
5. Remove the chicken, shred it, and return it to the pot.
6. Stir in the fresh lime juice and adjust the seasoning if needed.
7. Serve hot, garnished with fresh cilantro.
Tips:
- For extra creaminess, add a dollop of sour cream when serving.
- Use leftover cooked chicken to save time.
- This chili can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Zesty Pumpkin White Chicken Chili
This Zesty Pumpkin White Chicken Chili combines savory chicken with the warm flavors of pumpkin and a hint of spice, creating a comforting and delicious dish perfect for any occasion.
Ingredients:
- 2 cups cooked shredded chicken
- 1 cup canned pumpkin puree
- 2 cups chicken broth
- 1 can white beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 green bell pepper, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded cheese (for topping, optional)
- ¼ cup fresh cilantro, chopped (for garnish, optional)
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Instructions:
1. Heat olive oil in a large pot over medium heat. Add onion, green bell pepper, and garlic; sauté until softened.
2. Stir in the chili powder, cumin, paprika, salt, and black pepper; cook for an additional minute.
3. Add in the cooked shredded chicken, canned pumpkin, chicken broth, white beans, and corn; stir well to combine.
4. Bring the chili to a simmer and cook for 20-25 minutes, stirring occasionally, until heated through.
5. Serve hot, topped with shredded cheese and fresh cilantro if desired.
Tips:
- For extra heat, add some diced jalapeños or a dash of hot sauce.
- This chili can be made in advance and stored in the refrigerator for up to three days.
- Top with sour cream or Greek yogurt for added creaminess.
Southwest Quinoa White Chicken Chili
This hearty Southwest Quinoa White Chicken Chili is special for its creamy texture, zesty spices, and protein-packed quinoa, delivering a comforting, nutritious meal.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 cup quinoa, rinsed
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy cream
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Instructions:
1. Heat the olive oil in a large pot over medium heat, then add the chopped onion and garlic, sautéing until softened.
2. Add the chicken breasts to the pot, cooking until browned on both sides.
3. Stir in the white beans, corn, quinoa, chicken broth, cumin, chili powder, paprika, salt, and black pepper.
4. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the quinoa is cooked.
5. Remove the chicken breasts from the pot, shred them with two forks, then return shredded chicken to the chili.
6. Stir in the heavy cream, cilantro, and lime juice, and heat through for an additional 5 minutes before serving.
Tips:
- For extra flavor, marinate the chicken in lime juice and spices before cooking.
- Add diced jalapeños for a spicier kick.
- This chili can be made in advance and stored, as the flavors develop even more overnight.
- Serve with tortilla chips or over rice for a heartier dish.
