There’s nothing better than a warm bowl of healthy white bean chicken chili when the air turns crisp. This recipe is hearty, bright, and ideal for an easy weeknight dinner. It also reheats well, making it a convenient meal-prep choice for busy weeks.
What sets this chili apart is tangy tomatillo salsa, which lifts the dish with fresh, zesty flavor. We recommend cubed chicken breasts for a satisfying bite, but you can easily substitute shredded rotisserie chicken, shredded cooked chicken, or ground chicken or turkey. Whichever protein you choose, this white bean chicken chili is wholesome, light, and full of flavor — a recipe you’ll want to make again and again.
Why You Will Love This Healthy White Bean Chicken Chili
- Simple Ingredients: Made in one pot from pantry staples for an effortless meal.
- Packed with Protein: Lean chicken and white beans give this chili a filling protein boost.
- Wholesome & Light: A lighter take on traditional chili without sacrificing comfort or flavor.
- Meal Prep Friendly: Makes leftovers that taste even better the next day.
- Customizable: Swap cubed chicken for rotisserie, shredded chicken, or ground poultry.
“I made this and it was very good! Will definitely make again!”
– valli
Ingredients Needed
- Olive oil: For sautéing the onion, garlic, and chicken.
- Onion & garlic: Diced onion and crushed garlic form a savory base.
- Chicken: Boneless, skinless chicken breasts cut into even cubes cook quickly and stay tender.
- Salt & pepper: Basic seasonings to taste.
- Corn: Adds a touch of sweetness and texture.
- White beans: Rinsed and drained Great Northern or cannellini beans for creaminess and fiber.
- Tomatillo salsa: The bright, tangy heart of this chili — use your favorite brand.
- Green chiles: Mild heat and depth; add more if you like it spicier.
- Chicken broth: Low-sodium broth forms the flavorful liquid base.
- Cumin & oregano: Warm, earthy spices to round out the flavors.
See the recipe card below for exact measurements.
Substitutions & Variations
- Rotisserie chicken: Use shredded rotisserie chicken to skip browning — add it with the beans and broth.
- Ground chicken or turkey: Brown ground poultry with the onions before proceeding.
- Shredded chicken option: Simmer whole chicken breasts in the broth until cooked, shred with forks, then return to the pot so the meat absorbs the flavors.
- Spice it up: Add an extra can of green chiles, a pinch of cayenne, or chili powder for heat.
- Add creaminess: Stir in a spoonful of Greek yogurt or light sour cream before serving for a silky finish.
How To Make White Bean Chicken Chili
Step 1: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the crushed garlic and cook another 1–2 minutes.
Step 2: Season the cubed chicken with salt and pepper. Add it to the pot along with the cumin and oregano. Sauté until the pieces are lightly browned, about 5–6 minutes; they will finish cooking in the broth.
Step 3: Add the corn, rinsed and drained white beans, tomatillo salsa, green chiles, and chicken broth. Stir to combine.
Step 4: Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, until the chicken reaches 165°F and the flavors have melded.
Step 5: Taste and adjust seasoning. Serve in bowls and garnish with fresh cilantro.
Serving Suggestions
Top each bowl as you like: sliced avocado, shredded cheese, a dollop of Greek yogurt or sour cream, pickled jalapeño slices, crunchy tortilla chips, or a squeeze of fresh lime brighten the chili. For a comforting meal, serve with cornbread or a simple salad.
Shawna’s Expert Tips
- Cut evenly: Trim the chicken into uniform pieces so everything cooks at the same rate.
- Use your favorite salsa: The tomatillo salsa is the flavor star, so choose a brand you enjoy or make your own.
- Make it ahead: This chili often tastes better the next day as the flavors continue to develop.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for 3–4 days. To freeze, cool completely and transfer to freezer-safe containers for 2–3 months; thaw overnight in the fridge and reheat on the stove.
Frequently Asked Questions
Can I Freeze White Bean Chicken Chili?
Yes. Cool completely and store in airtight freezer-safe containers for 2–3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
Can I Make This In The Slow Cooker?
Yes. Add all ingredients except fresh cilantro to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours, until the chicken is cooked through. Garnish with chopped cilantro before serving.
More Cozy Chicken Recipes to Try!
- Green Chili Slow Cooker Chicken
- Crockpot Marry Me Chicken
- French Onion Chicken Skillet
- Cream of Mushroom Chicken Skillet
- Chicken and Gravy in the Crockpot
- Slow Cooker Chicken Pot Pie Soup
If you make this recipe, please leave a comment and star rating to let us know how it turned out. Your feedback helps others find recipes they’ll love.
The Best Healthy White Bean Chicken Chili
Ingredients
- 1 teaspoon olive oil
- 1 cup diced white or sweet onion
- 4 cloves garlic, crushed
- 1½–2 pounds boneless, skinless chicken breasts, cut into small cubes
- ½ teaspoon salt
- ¼ teaspoon pepper
- 16 ounces frozen corn
- 2 (15-ounce) cans white beans, rinsed and drained
- 12–16 ounces tomatillo salsa
- 1 (4-ounce) can mild green chiles
- 1 quart low-sodium chicken broth
- 1 teaspoon cumin
- 1 teaspoon oregano
- Fresh cilantro, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened, about 5 minutes. Stir in crushed garlic and cook 1–2 minutes more.
- Season cubed chicken with salt and pepper. Add to the pot with cumin and oregano and sauté until lightly browned, about 5–6 minutes.
- Stir in corn, white beans, tomatillo salsa, green chiles, and chicken broth.
- Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, until the chicken reaches 165°F and flavors have melded.
- Taste and adjust seasoning. Ladle into bowls and garnish with fresh cilantro.
Video
Notes
- Rotisserie chicken: Skip browning and add shredded rotisserie chicken with the beans and broth.
- Ground poultry: Brown ground chicken or turkey with the onions before continuing.
- Shredded chicken method: Simmer whole breasts in the broth, shred, then return to the pot so the meat absorbs the flavors.
- Spice it up: Add another 4-ounce can of green chiles or a pinch of cayenne for more heat.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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