Dinner

Healthy White Chicken Chili Recipe

Bylina moretti October 10, 2026October 10, 2026

Introduction

This Healthy White Chicken Chili is a satisfying and flavorful twist on traditional chili, featuring tender chicken, chickpeas, and a blend of warming spices. It’s perfect for a cozy dinner that’s both nutritious and comforting.

A white bowl filled with a creamy chickpea soup that has a light orange color, topped with half a sliced avocado showing its smooth green texture, shredded chicken placed next to it with a tender and moist look, a few fresh cilantro leaves adding a bright green touch, a thin lime slice resting on the side adding a small pop of green and yellow, and a sprinkle of black pepper and herbs scattered on top, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ tablespoon olive oil
1 medium white onion, chopped
1 can mild green chiles (or substitute 2 seeded and diced jalapeños)
1 tablespoon ground cumin
2 teaspoons chili powder
¼ teaspoon coriander
¼ teaspoon dried oregano
4 cups low sodium chicken broth
2 (15 ounce) cans chickpeas, rinsed and drained
¾ teaspoon salt, plus more to taste
Freshly ground black pepper
1 ½ pounds boneless skinless chicken thighs (or chicken breast)
½ cup frozen corn
1 medium lime, juiced
⅓ cup fresh, chopped cilantro

Instructions

Step 1: Heat olive oil in a large pot over medium-high heat. Sauté the chopped onion and green chiles until they are softened, about 5 minutes.
Step 2: Stir in the ground cumin, chili powder, coriander, and dried oregano. Add the chicken broth and one can of drained chickpeas. Place the chicken thighs into the pot, season with salt and freshly ground black pepper, then bring to a simmer. Cook gently for 20 to 30 minutes until the chicken is cooked through.
Step 3: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot along with the lime juice and chopped cilantro.
Step 4: In a blender, combine the remaining can of chickpeas with some water and blend until smooth. Stir this chickpea puree into the chili along with the frozen corn.
Step 5: Let the chili simmer for an additional 5 to 10 minutes to allow flavors to meld and the corn to heat through. Serve hot.

Tips & Variations

Use chicken breast if you prefer leaner meat; just be careful not to overcook it to keep it tender.
Add a bit of diced jalapeño for extra heat if you like your chili spicy.
For a creamier texture, stir in a splash of Greek yogurt or sour cream before serving.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until heated through. This chili can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white bowl with a brown rim filled with soup that has a light brown broth base. The soup contains chickpeas scattered throughout, and on one side there is a layer of shredded chicken with a pale beige color. Next to the chicken, there are two slices of avocado with a smooth light green texture and a thin lime slice with a pale green interior. The soup is topped with fresh green cilantro leaves and black pepper specks, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chicken instead of fresh chicken thighs?

Fresh chicken thighs provide the best texture and flavor, but canned chicken can be used in a pinch. Add it toward the end of cooking to prevent it from becoming too dry.

Is this chili spicy?

This chili is mildly spiced due to the mild green chiles and moderate chili powder. You can adjust the heat by adding more jalapeños or chili powder to suit your taste.