Healthy White Bean Chicken Chili is the perfect choice when the weather demands something warm, comforting, and flavorful. This wholesome dish combines lean chicken, hearty beans, and a creamy base made with Chobani Greek Yogurt, making it both nutritious and delicious. Let’s dive into this easy-to-make recipe that’s rich in protein, flavorful, and perfect for a cozy meal.
Serve with lime wedges, avocado, sour cream, shredded cheese, tortilla chips, or your favorite toppings.
White Bean Chicken Chili Ingredients:
2 boneless, skinless chicken breasts (shredded)
1 can (15 oz) white beans (cannellini or Great Northern), drained & rinsed
1 can (4 oz) diced green chilies
1 small onion, finely chopped
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional for heat)
1/2 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1 cup Chobani Plain Greek Yogurt (for a creamy texture)
1 tablespoon fresh lime juice
2 tablespoons olive oil
Fresh cilantro and sliced jalapenos (for garnish)
Instructions:
- In a large, non-stick saucepan, heat the oil over medium heat. Add onions and pepper and saute for 3-4 minutes, until they soften. Toss in the garlic and saute for an additional 30 seconds.
- Next, add the chicken, cumin, oregano, salt, and pepper, and saute until the chicken is browned. Add the drained beans, corn, and broth. Cover and simmer for 30 minutes.
- Transfer one-third of the chili and Chobani Greek yogurt to a food processor or blender. Pulse or blend until well pureed. Add the mixture back to the saucepan and heat over low heat until heated through.
- Serve warm with crusty bread or cornbread and a cold beverage.
Make It in the Crock Pot:
The difference between stovetop and crockpot white bean chicken chili is that you must saute onion, garlic, and spices in the skillet before transferring them to the slow cooker. You also add only 1 cup of broth.
Cook veggies in a skillet: Saute onion, garlic, and spices in the skillet. Transfer to a large slow cooker.
Combine in the slow cooker: Mash 1 cup of beans and add to the slow cooker with other whole beans, only 1 cup of broth, chicken, and corn.
Cook: Cover and cook on Low heat for 6 hours or on High heat for 3 hours.
Shred meat and season: Return the chicken to the crockpot with cilantro, lime juice, and yogurt.
Make It in the Instant Pot:
If you know me, you know I am obsessed with Instant Pot recipes. They make healthy dinners a reality and so much easier.
I do have an official Instant Pot white chicken chili recipe. However, here is a quick rundown:
There is no need to saute: You don’t have to saute the veggies or spices. Food cooked under pressure is more flavorful.
Add and cook: Throw everything in the Instant Pot in the order listed in the recipe (please note only 1 cup of broth)—pressure Cook on High pressure for 20 minutes.
Quick release, shred, and season: Quickly release the pressure. Because the pot is stainless steel, shredding the chicken can be done right in the pot. Add cilantro, lime juice, and yogurt.
When should I make White Bean Chicken Chili?
You can make White Bean Chicken Chili anytime, but here are the best occasions to enjoy this creamy and nutritious dish:
Best Times to Make White Bean Chicken Chili
✅ Cold Weather Comfort Food – Perfect for chilly fall and winter nights when you need something warm and hearty.
✅ Quick Weeknight Dinner – A simple, one-pot meal that’s easy to prepare in under 30 minutes.
✅ Meal Prep & Leftovers – Stays fresh in the fridge for up to 4 days and tastes even better the next day!
✅ Game Day or Gatherings – A crowd-pleasing dish that pairs well with tortilla chips or cornbread.
✅ Healthy Protein-Packed Meal – Great after a workout, with lean chicken and Chobani Greek Yogurt for extra protein.
Why Use Chobani Greek Yogurt?
Unlike traditional white chicken chili recipes that rely on heavy cream or cheese for Creaminess, Chobani Greek Yogurt provides a healthy alternative. It adds a rich, velvety texture while keeping the dish light, high in protein, and probiotic-rich—great for digestion and overall well-being.
✔ Adds Creaminess – A healthier substitute for heavy cream.
✔ Boosts Protein – Extra nutrition without extra fat.
✔ Enhances Flavor – Gives the chili a rich and tangy taste.
Toppings Ideas:
When it comes to chili toppings, it is all about personal taste, heat preference, and availability. This healthy white Bean chicken chili is mouthwatering and delicious all on its own, but that doesn’t mean you can’t load it up with your favorite toppings:
Cilantro: There is never too much, but I know some people find it soapy. You can also omit it!
Yogurt: Or sour cream, which is creamier.
Tortilla chips: Crunchy, crispy, and slightly salty are great for dipping!
Avocado: If you have a ripe one, dice it or slice it and serve on top.
Heat: If you can handle the heat, fresh sliced jalapeno with seeds is a fantastic addition.
Cheese: Top with shredded cheese for additional cheesiness. Cheddar, Monterrey Jack, and even Parmesan would work. Or crumbled Cotija cheese is a classic!
How to Store and Reheat
Store: This white chicken chili recipe serves six people. It was enough for our family of 4 for dinner, and then Alex and I finished it for lunch, so you would not have any leftovers for long. But if you do, refrigerate them in an airtight container for up to 5 days.
Freeze: If you’re serving only 1 or 2 people, make the entire batch of chili and freeze any leftovers. Because there is not much dairy, chili will thaw just fine. Freeze in an airtight container for up to 3 months. You can also make this recipe as a freezer meal, following my freezer meal instructions.
Reheat: Thaw in the fridge overnight and then reheat on low heat on the stove, in the slow cooker, or steam in the Instant Pot for 5 minutes. The nice thing about a pressure cooker is that you can thaw chili from frozen.
Why You’ll Love This Recipe
✔ High in Protein – Thanks to lean chicken and Chobani Greek Yogurt.
✔ Creamy Yet Light – A healthier alternative to heavy cream.
✔ Full of Flavor – Spices and aromatics create a comforting depth.
✔ Easy to Make – One-pot meal ready in under an hour.
✔ Customizable – Adjust spices and toppings to suit your taste.
This Healthy White Chicken Chili with Chobani is a game-changer for anyone looking for a satisfying, creamy dish without the guilt. Give it a try and enjoy a warm, nourishing bowl of goodness!
Here’s a delicious, Creamy, and healthy White Bean Chicken Chili with Chobani Greek Yogurt! Thanks to the yogurt, this recipe is packed with protein, fiber, and a rich, velvety texture—perfect for a cozy meal!
FAQs
Can I make this white chili without chicken?
Yes! You can easily make White Bean Chili without Chicken while keeping it just as creamy and delicious. Here’s how:
Replace Chicken with More Beans or Vegetables
Use an extra can of white beans (cannellini, great northern, or navy beans).
Add hearty vegetables like cauliflower, mushrooms, or zucchini for texture.
Use Vegetable Broth Instead of Chicken Broth
Keeps the dish flavorful and fully vegetarian.
Enhance the Umami Flavor
Add ½ teaspoon smoked paprika or a splash of soy sauce to mimic depth.
Keep it Creamy with Chobani Greek Yogurt
Stir in Chobani Greek Yogurt at the end to maintain a rich and smooth texture.
Why is white chili white?
White chili gets its distinct white color because it does not use tomatoes or red chili powder, unlike traditional chili. Instead, it relies on white beans, chicken, green chilies, and a creamy base (like Chobani Greek Yogurt) to achieve its signature light color.
Can I add rotel or diced tomatoes?
Yes, you can add Rotel (diced tomatoes with green chilies) or plain diced tomatoes to your white chili, but it will change the traditional “white” look of the dish. If you’re okay with a bit more color and acidity, here’s how you can incorporate them:
Add 1 can (10 oz) of Rotel or diced tomatoes along with the chicken broth. This will infuse the dish with a slight tang and extra depth of flavor.
Adjust the seasonings – Since tomatoes add acidity, consider increasing the cumin and oregano slightly to balance the flavors.
Creaminess Adjustment – The acidity from the tomatoes may slightly curdle the yogurt, so mix Chobani Greek Yogurt with a little warm broth before adding it to the pot.
What can I substitute for green chilies?
Yes! If you want to make this white chili without chicken, you can try these easy substitutions:
Extra Beans – Use an additional can of white beans (cannellini, great northern, or navy beans) for a heartier texture.
Cauliflower – Chopped cauliflower provides a meaty texture while keeping it low in calories.
Mushrooms – Sautéed mushrooms add an umami-rich, meaty flavor.
Jackfruit – Shredded jackfruit mimics the texture of shredded chicken.
Tofu or Tempeh – Crumbled or cubed, these plant-based proteins work well in chili.
