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EASY WHITE CHICKEN CHILI RECIPE centered hero view, clean and uncluttered
Thomas Baker

Easy White Chicken Chili Recipe: Simple and Delicious Meal

This easy white chicken chili recipe is a heart healthy white chicken chili that you can make on the stovetop or crockpot. Packed with tender chicken, white beans, and flavorful spices, this chili recipe stovetop is perfect for a cozy and nutritious meal ready in under 40 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 3 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp chili powder
  • 1/4 tsp cayenne
  • 2 cans white beans, drained and rinsed
  • 2 lbs chicken breasts, raw (~3 large breasts)
  • 4 cups chicken broth
  • 2 4oz cans green chiles
  • 1 can fire roasted tomatoes
  • 1 can corn, drained and rinsed
  • 1 lime, juiced
  • 1/2 cup Greek yogurt (2%)
  • Toppings: Greek yogurt, cilantro, cheddar cheese, jalapeno, lime, tortilla chips

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion and sauté until translucent, about 5 minutes.
  3. Add minced garlic, cumin, oregano, salt, pepper, chili powder, and cayenne; cook for 1-2 minutes until fragrant.
  4. Add raw chicken breasts to the pot and pour in chicken broth.
  5. Stir in white beans, green chiles, fire roasted tomatoes, and corn.
  6. Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes, stirring occasionally, until chicken is cooked through.
  7. Remove chicken breasts and shred with two forks, then return shredded chicken to the pot.
  8. Stir in lime juice and Greek yogurt for added creaminess.
  9. Serve hot, topped with additional Greek yogurt, cilantro, cheddar cheese, jalapeno slices, lime wedges, and tortilla chips as desired.

Notes

  • For a slower cooking option, prepare in a crockpot by combining all ingredients except Greek yogurt and lime juice. Cook on low for 6-8 hours or high for 3-4 hours. Add Greek yogurt and lime juice just before serving. Store leftovers in an airtight container in the refrigerator for up to 4 days.