There’s something incredibly comforting about a warm bowl of white chicken chili, especially when it manages to be both hearty and light. This recipe has become a personal favorite not just because of its creamy texture or that gentle kick of spice—but because it fits beautifully into a balanced lifestyle.
Thanks to the lean protein from chicken breast and fiber-rich cannellini beans, it’s a smart choice if you’re watching your weight or just looking for a satisfying, guilt-free dinner. In fact, studies show that high-protein meals like this can help curb hunger and reduce overall calorie intake by up to 20%.
I first made this chili one chilly evening after coming back from a long day out. With only pantry staples and a few fresh ingredients, it came together quickly—no fancy techniques, no hard-to-find ingredients, just pure comfort in a pot.
The green chiles bring a subtle heat, while the cumin and oregano layer in earthy warmth. A sprinkle of Monterey Jack on top melts into creamy goodness, and fresh cilantro lifts every bite with brightness.
Pair it with a crisp Tomato-Cucumber Salad and a chilled Vodka Margarita for the ultimate cozy night in.
Trust me—this one’s worth making on repeat.
Why You’ll Want to Make This Again and Again!
Here’s why this recipe keeps making a comeback in my meal plan—and why I think it might win you over too:
- Cravings, Covered—Without the Guilt: Thanks to the lean chicken and hearty beans, it fills me up without tipping the calorie scale. It’s my favorite way to stay on track and feel satisfied.
- Dinner on the Table, Fast: When I’m low on time (and patience), this is my reliable fallback. Real ingredients, real flavor—no fuss.
- Flexible Spice for Every Mood: I’ve played with the heat levels over time. Mellow on slow evenings, extra cayenne when I need a fiery boost—this chili plays along.
- Meal Prep Hero: It holds up like a champ in the fridge. I make a double batch on Sunday and enjoy flavorful, no-sog leftovers all week.
- Healthy Comfort Food That Feels Like a Treat: This one helped me transition into cleaner eating without ever feeling deprived. It’s that perfect blend of nourishing and cozy.
White Chicken Chili Recipe
Equipment
- Large pot or Dutch oven
- Cutting Board
- Sharp Knife
- Wooden spoon or ladle
- Measuring cups and spoons
- Can Opener
Ingredients
- 1 tablespoon olive oil
- 3 skinless boneless chicken breast halves
- 1 large onion chopped
- 2 cloves garlic minced
- 5 ¼ cups chicken broth
- 3 15 ounce cans cannellini beans, rinsed and drained
- 2 4 ounce cans chopped green chiles
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 2 pinches cayenne pepper or to taste
- ¼ cup chopped fresh cilantro or to taste
- ½ cup shredded Monterey Jack cheese or to taste
- salt to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic; sauté until softened.
- Stir in diced chicken breasts and cook until no longer pink.
- Pour in chicken broth, cannellini beans, and green chiles.
- Season with oregano, cumin, cayenne pepper, and salt.
- Simmer uncovered for about 20–25 minutes.
- Stir in fresh cilantro and Monterey Jack cheese just before serving.
- Serve hot with optional toppings like more cheese or lime juice.
Nutrition Info:
| Nutrition | Value |
| Calories | 466kcal |
| Carbohydrates | 53g |
| Protein | 35g |
| Fat | 12g |
| Sugar | 5g |
| Sodium | 2726mg |
Tips For The Best White Chicken Chili!
- Use Rotisserie Chicken for a Flavor Boost:
If you’re short on time or want deeper flavor, shredded rotisserie chicken works beautifully and cuts cooking time even more. - Mash a Few Beans for Extra Creaminess:
Before adding all the beans, mash about ½ cup with a fork. It thickens the chili naturally without needing cream or flour. - Finish with a Splash of Lime or Apple Cider Vinegar:
Just before serving, a tiny splash of acidity wakes up all the flavors and balances the richness—don’t skip it! - Cheese Choice Matters:
Monterey Jack is smooth and melts well, but try adding a touch of smoked gouda or pepper jack for a deeper or spicier edge. - Let It Rest for 5 Minutes Before Serving:
Giving the chili a few minutes off the heat lets the flavors settle and the texture thicken slightly—totally worth the wait. - Garnish Thoughtfully:
Fresh jalapeños, crushed tortilla chips, or even avocado slices can take this from “weeknight good” to “wow, that’s dinner-party worthy.”
Quick Questions?
Q. Can I make this in a slow cooker?
Ans: Yes! Just sauté the onions and garlic first, then add everything (except cheese and cilantro) to the slow cooker. Cook on low for 6–7 hours or high for 3–4.
Q. Can I use leftover chicken?
Ans: Absolutely—just shred it and stir it in during the last 10 minutes so it doesn’t dry out.
Q. How spicy is it?
Ans: It’s mildly spicy as written. For a milder version, skip the cayenne. For more heat, double the green chiles or use pepper jack cheese.
Q. Can I freeze the leftovers?
Ans: Yes! Let it cool completely, then freeze in airtight containers for up to 2 months. Reheat gently on the stove to keep the texture smooth.
Q. Can I make it dairy-free?
Ans: Definitely—just skip the cheese or swap in your favorite dairy-free shredded cheese. The chili is still super flavorful without it.
