Healthy White Chicken Chili With Cannellini Beans – Cozy, Light, and Satisfying
This white chicken chili is warm, creamy, and comforting without feeling heavy. It’s the kind of weeknight dinner that tastes like you spent all day cooking, but it comes together quickly with simple ingredients. Cannellini beans add creaminess and plant-based protein, while tender chicken keeps it lean.
With a gentle kick from green chiles and a bright finish of lime and cilantro, it’s balanced and fresh. Make a big pot—you’ll want leftovers.
Overeating is a pattern. This helps you fix that problem. A quick reset for cravings, snacking, and “I’ll start tomorrow” moments.
Built for busy home cooks who want real-life structure. Simple steps that fit meal prep, family dinners, and late-night snack attacks.
What Makes This Recipe So Good
- Lighter than traditional chili: No red meat or heavy tomatoes, just a clean, savory broth with a creamy finish.
- High-protein and filling: Chicken and cannellini beans provide long-lasting energy without weighing you down.
- Weeknight-friendly: Uses pantry staples and cooks in about 35–40 minutes.
- Balanced flavor: Mild heat from green chiles, warmth from cumin and coriander, and brightness from lime and cilantro.
- Flexible and forgiving: Works with rotisserie chicken or poached chicken, and adapts well to dairy-free or gluten-free needs.
Shopping List
- Chicken: 1.5–2 pounds boneless, skinless chicken breasts or thighs (or rotisserie chicken, shredded)
- Cannellini beans: 2 cans (15 ounces each), drained and rinsed
- Onion: 1 medium yellow or white onion, diced
- Garlic: 4 cloves, minced
- Green chiles: 1–2 cans (4 ounces each), mild or hot depending on preference
- Chicken broth: 4 cups low-sodium
- Spices: Ground cumin, ground coriander, dried oregano, chili powder, smoked paprika, salt, black pepper
- Corn: 1 cup frozen or canned (optional but adds sweetness and texture)
- Dairy (optional): 1/3 cup plain Greek yogurt or light sour cream for creaminess
- Neutral oil or olive oil: 1–2 tablespoons
- Lime: 1–2 limes for juice and zest
- Fresh cilantro: 1 small bunch, chopped
- Toppings: Sliced avocado, extra cilantro, jalapeño, shredded Monterey Jack or pepper jack, crushed tortilla chips
How to Make It
- Prep the chicken: If using raw chicken, season with salt and pepper. If using rotisserie chicken, remove skin and shred the meat into bite-sized pieces.
- Sauté aromatics: Heat oil in a large pot over medium heat.
Add onion with a pinch of salt and cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
- Bloom the spices: Add 2 teaspoons cumin, 1 teaspoon coriander, 1 teaspoon dried oregano, 1/2 teaspoon chili powder, 1/2 teaspoon smoked paprika, and a few grinds of black pepper. Stir for 30–60 seconds to toast the spices.
- Add chiles and broth: Stir in the green chiles and pour in the chicken broth.
Bring to a gentle simmer.
- Cook the chicken: Add raw chicken to the pot and simmer 12–15 minutes, or until cooked through. Remove chicken to a cutting board and shred with two forks. If using rotisserie chicken, add it in step 6 instead.
- Blend some beans for creaminess: In a blender or with an immersion blender, blend 1 can of cannellini beans with a ladle of hot broth until smooth.
This creates a creamy base without heavy cream.
- Combine and simmer: Return shredded chicken to the pot. Add the blended beans, remaining can of whole beans, and corn if using. Simmer 10 minutes to thicken and let flavors meld.
Taste and adjust salt.
- Finish with brightness: Stir in the juice of 1 lime and a handful of chopped cilantro. If you want a richer texture, whisk in Greek yogurt off the heat to prevent curdling.
- Serve and top: Ladle into bowls and top with avocado, more cilantro, sliced jalapeños, a sprinkle of cheese, and crushed tortilla chips if you like crunch.
How to Store
- Refrigerate: Cool completely and store in airtight containers for up to 4 days.
- Freeze: Freeze without yogurt for up to 3 months. Thaw overnight in the fridge and reheat gently.
Stir in yogurt after reheating if using.
- Reheat: Warm on the stove over low heat, adding a splash of broth or water to loosen if needed.
Health Benefits
- Lean protein: Chicken supports muscle repair and keeps you fuller, longer.
- Fiber-rich beans: Cannellini beans provide fiber that supports digestion, steady energy, and heart health.
- Nutrient-dense add-ins: Onion, garlic, and cilantro bring antioxidants and phytonutrients without extra calories.
- Smart fats: A little olive oil and avocado as a topping add healthy monounsaturated fats.
- Lower sodium potential: Using low-sodium broth and salting to taste helps keep sodium in check.
Common Mistakes to Avoid
- Skipping the spice bloom: Toasting spices in oil wakes up their flavor. Adding them late makes the chili taste flat.
- Boiling hard: A rolling boil can toughen chicken and break down beans. Keep it to a gentle simmer.
- Adding yogurt over heat: Dairy can curdle if boiled.
Stir it in off the heat.
- Under-seasoning: Taste at multiple points. Beans and broth absorb salt—finish with salt and lime for balance.
- Skipping the blended beans: This step is key for a creamy texture without cream. Don’t omit unless you’re okay with a thinner chili.
Alternatives
- Dairy-free: Skip the yogurt or use a plain, unsweetened dairy-free yogurt.
You can also stir in a splash of canned light coconut milk for silkiness (flavor stays mild).
- Vegetarian: Swap chicken for extra cannellini beans or chickpeas and use vegetable broth. Add diced zucchini or cauliflower for more body.
- Spice level: Use mild green chiles for a gentle heat. For more kick, add diced jalapeño with the onions or a pinch of cayenne.
- Herb switch: If you’re not into cilantro, use chopped parsley and a little green onion for freshness.
- Grain boost: Stir in cooked brown rice, quinoa, or farro at the end to make it extra hearty.
- Slow cooker: Add all ingredients except yogurt and lime.
Cook on low 6–7 hours or high 3–4 hours. Shred chicken, stir back in, then finish with lime and yogurt off heat.
FAQ
Can I use rotisserie chicken?
Yes. Shred about 4 cups of rotisserie chicken and add it in step 7.
Since it’s already cooked, just simmer a few minutes to heat through.
How do I make it thicker?
Blend more beans with broth, simmer a bit longer uncovered, or stir in a tablespoon of masa harina or cornstarch slurry. Keep stirring to prevent sticking.
Is it spicy?
It’s mildly spicy with standard green chiles. Use mild chiles and skip jalapeños for a gentle flavor, or add cayenne for more heat.
What can I use instead of cannellini beans?
Great Northern beans or navy beans work well.
They’re creamy and hold their shape without getting mushy.
Can I meal prep this?
Absolutely. It stores well for several days and tastes even better the next day. Portion into containers and add fresh toppings just before eating.
How do I prevent yogurt from curdling?
Take the pot off the heat, let it cool a minute, then whisk in the yogurt.
You can also temper it by whisking some hot broth into the yogurt before adding it to the pot.
What if I don’t have green chiles?
Use a small can of salsa verde or a few tablespoons of chopped pickled jalapeños. Adjust salt since these can be saltier.
Can I make it on the stovetop faster?
Yes. Use diced or thinly sliced chicken breast so it cooks in 8–10 minutes.
Rotisserie chicken is also a time-saver.
Final Thoughts
Healthy white chicken chili with cannellini beans is proof that comfort food can be light, bright, and nourishing. It’s easy enough for busy nights, but special enough for friends or family. Keep the pantry ingredients on hand, and you’re always a half-hour away from a warm, satisfying bowl.
Finish with lime, cilantro, and avocado, and you’ve got a complete, feel-good meal.
