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Healthy White Bean Chicken Chili

Healthy White Bean Chicken Chili

Enjoy a comforting and wholesome bowl of healthy white bean chicken chili, packed with flavor and nutritious ingredients. Perfect for a satisfying weeknight meal!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds Boneless skinless chicken breasts 3 medium-large
  • 1 Small onion diced
  • 2 Large garlic cloves minced
  • 1 tablespoon Oil I use avocado oil
  • 3 cups Chicken broth low sodium
  • 2 15 ounce cans Great Northern beans or Cannellini beans drained and rinsed
  • 2 cups Corn
  • 4 ounces Diced green chilies can
  • 1 teaspoon Cumin ground
  • 1/2 teaspoon Oregano
  • 1/2 teaspoon Chili powder
  • 1/8 teaspoon Cayenne pepper
  • 1 teaspoon Salt
  • 1/2 teaspoon Ground black pepper
  • 1 small bunch Cilantro finely chopped
  • 1/2 cup Plain or Greek yogurt fat 2%+
  • 1 Lime juice of
  • Tortilla chips, avocado, more yogurt, limes for serving

Equipment

  • Large pot or dutch oven
  • slow cooker
  • Instant Pot

Method
 

Stovetop Healthy White Chicken Chili
  1. Heat oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
  2. Add the whole chicken breasts to the pot. Sear them for 2-3 minutes per side until lightly browned.
  3. Pour in chicken broth, ensuring the chicken is mostly submerged. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until chicken is cooked through. Ensure the internal temperature reaches 165°F (74°C).
  4. Carefully remove the chicken breasts to a plate. Once cool enough to handle, shred the chicken using two forks. Return the shredded chicken to the pot.
  5. Stir in the drained and rinsed beans, corn, diced green chilies, cumin, oregano, chili powder, cayenne pepper, salt, and black pepper. Bring the chili back to a gentle simmer.
  6. Simmer uncovered for at least 10-15 minutes, allowing the flavors to meld and the chili to thicken slightly. For a thicker chili, mash some of the beans against the side of the pot.
  7. Stir in the chopped cilantro, lime juice, and Greek yogurt just before serving. Taste and adjust seasoning if needed.
Slow Cooker Healthy White Chicken Chili
  1. Add the diced onion, minced garlic, oil, whole chicken breasts, chicken broth, drained and rinsed beans, corn, diced green chilies, cumin, oregano, chili powder, cayenne pepper, salt, and black pepper to your slow cooker.
  2. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is tender and cooked through (165°F / 74°C).
  3. Remove chicken to a bowl, shred with two forks, and return to the slow cooker.
  4. Stir in the chopped cilantro, lime juice, and Greek yogurt just before serving. Adjust seasoning as needed.
Instant Pot Healthy White Chicken Chili
  1. Set your Instant Pot to the "Sauté" function. Add oil, then diced onion and cook until softened (about 5 minutes). Add minced garlic and cook for 1 minute more.
  2. Add the whole chicken breasts and sear for 1-2 minutes per side.
  3. Pour in the chicken broth and scrape the bottom of the pot to release any browned bits.
  4. Add the drained and rinsed beans, corn, diced green chilies, cumin, oregano, chili powder, cayenne pepper, salt, and black pepper. Do not stir in the yogurt or cilantro yet.
  5. Secure the lid and set the valve to "Sealing." Pressure cook on HIGH for 8 minutes. Allow a natural pressure release for 5 minutes, then carefully perform a quick release for any remaining pressure.
  6. Carefully remove chicken breasts, shred them with two forks, and return to the pot.
  7. Stir in the chopped cilantro, lime juice, and Greek yogurt. Taste and adjust seasoning.

Notes

For an even quicker meal, use shredded rotisserie chicken. Add it in the last 15 minutes of stovetop cooking or the last hour of slow cooker time. This chili is perfect for making ahead, as the flavors deepen overnight. Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months.