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This healthy white chicken chili is proof you don’t need heavy cream or tons of cheese to get creamy, satisfying flavor. It’s lightened up with Greek yogurt and loaded with lean protein, fiber-rich beans, and bold Southwest spices.
Why You’ll Love This Healthy Chili
This recipe is warm, filling, and totally guilt-free. It’s everything you love about white chicken chili, made lighter:
- Protein-Packed: Chicken and beans for staying power.
- Naturally Creamy: Blended beans and Greek yogurt do the trick.
- Dairy Light: No cream cheese, just a touch of yogurt.
- Fast & Fresh: Ready in 30 minutes with pantry staples.
Ingredients
- Cooked Shredded Chicken – Rotisserie or leftover.
- White Beans – Some blended for a creamy base.
- Green Chiles – Adds zip without overwhelming heat.
- Garlic & Onion – Sautéed for flavor.
- Chicken Broth – The liquid base.
- Corn – Optional, but adds color and sweetness.
- Spices – Cumin, oregano, chili powder, black pepper.
- Plain Greek Yogurt – Creamy without the extra fat.
- Olive Oil – For sautéing.
How to Make Healthy White Chicken Chili
- Sauté Aromatics: In a large pot, heat olive oil and sauté onion and garlic until soft.
- Add & Simmer: Add chicken, beans (reserve 1/2 cup), green chiles, broth, corn, and spices. Simmer 15–20 minutes.
- Blend & Stir: Puree reserved beans with a bit of broth and stir into chili.
- Finish with Yogurt: Remove from heat and stir in Greek yogurt until creamy.
- Serve: Top with avocado, cilantro, or crushed tortilla chips.
Tips and Variations
- Make It Vegan: Sub chicken for chickpeas and use plant-based yogurt.
- Boost the Veggies: Add spinach, bell peppers, or zucchini.
- Spice It Up: Add jalapeños or hot sauce.
- Meal Prep Friendly: Keeps well in the fridge and reheats beautifully.
Serving Suggestions
Toppings
Diced avocado, lime wedges, cilantro, green onions, or a sprinkle of cheese if desired.
Sides
Try it with whole grain crackers, brown rice, or a simple side salad.
Leftovers
Use as a wrap filling or pour over roasted sweet potatoes for an easy second meal.
Healthy White Chicken Chili
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: ~30 minutes
Servings: 4–6
This healthy white chicken chili is proof you don’t need heavy cream or tons of cheese to get creamy, satisfying flavor. It’s lightened up with Greek yogurt and loaded with lean protein, fiber-rich beans, and bold Southwest spices.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups cooked shredded chicken
- 2 cans (15 oz each) white beans, drained and rinsed (reserve ½ cup)
- 1 can (4 oz) diced green chiles
- 1 cup corn (optional)
- 3 cups chicken broth
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- Salt, to taste
- ½ cup plain Greek yogurt
Instructions
- In a large pot over medium heat, heat olive oil and sauté onion and garlic until soft, about 3–4 minutes.
- Add chicken, beans (reserving ½ cup), green chiles, corn (if using), broth, and spices. Stir and bring to a simmer.
- In a blender or food processor, puree reserved beans with a few tablespoons of broth until smooth. Stir into the pot.
- Simmer for 15–20 minutes. Remove from heat and stir in Greek yogurt until creamy.
- Taste and adjust seasoning. Serve warm with toppings of choice.
Notes
Meal Prep Friendly: Stores well in the fridge for up to 4 days.
Vegan Swap: Use chickpeas instead of chicken and plant-based yogurt.
Veggie Boost: Add spinach, diced bell pepper, or zucchini during simmering.
Spicy Option: Add chopped jalapeño or your favorite hot sauce.
