Healthy White Chicken Chili (Creamy, Easy, & High Protein)

Post original publish date 10/11/17. Update 10/17/26.

This Healthy White Chicken Chili is creamy, comforting, and loaded with tender chicken, white beans, colorful veggies, and warm spices. It’s an easy, protein-rich, fiber-filled dinner made with simple ingredients and ready in about 35 minutes!

Everyone has their favorite White Chicken Chili recipe, right? Well, this one is mine! Adapted from an old family recipe, it’s a lighter version of the classic without sacrificing any of that thick, creamy texture or delicious flavor.

One of my favorite things about this recipe is how easy it is to customize. I originally made it with light coconut milk instead of heavy cream, but you can use just about any milk you have on hand. The combination of milk, a little flour, and creamy white beans creates a satisfying chili without needing heavy cream.

It’s the perfect cozy dinner for chilly evenings and makes great leftovers for lunch throughout the week—assuming your family doesn’t devour it first!

Reasons to Love This White Chicken Chili

• Packed with protein and fiber: Lean chicken breast and white beans make this a hearty, satisfying meal that helps keep you full.
• Creamy without heavy cream: A little flour and your milk of choice create a deliciously creamy broth without the need for heavy cream.
• Loaded with veggies: Bell peppers, onion, and celery add color, flavor, and nutrients.
• Ready in about 30 minutes: Everything comes together in one pot, making it perfect for busy weeknights.
• Easy to customize: Use regular milk, coconut milk, or an unsweetened dairy-free alternative. Use any combo of peppers you prefer or add a can of green chilies.
• Great for meal prep: Make a batch ahead for easy lunches or dinners throughout the week.

Ingredients You’ll Need

This easy White Chicken Chili is made with simple, wholesome ingredients you may already have in your kitchen.

• Olive or avocado oil (2–3 teaspoons): Used to sauté the chicken and vegetables.
• Boneless, skinless chicken breasts (2): Cubed into bite-sized pieces for a lean source of protein.
• Onion (1 small): Diced for a savory flavor base.
• Celery (½ cup): Adds texture and flavor.
• Bell peppers (2 cups): About two peppers, diced. Use any color you like!
• Minced garlic (1 teaspoon): Adds extra savory flavor.
• Ground cumin (2½ teaspoons): The key spice that gives this chili its warm, earthy flavor.
• Ground ginger (½ teaspoon): Adds a subtle warmth that complements the cumin.
• All-purpose flour (2 tablespoons): Helps thicken the broth and create a creamy consistency.
• Milk of choice (1 cup): I originally used light coconut milk, but regular dairy milk, dairy free milk (like Fairlife brand), unsweetened almond milk, oat milk, or another plain, unsweetened milk will work. Richer milks produce a creamier chili, while lighter alternatives create a thinner consistency.
• Great Northern beans (2 cans, 14 ounces each): Add fiber, plant-based protein, and a creamy texture.
• Low-sodium chicken broth (1½ cups): Creates the flavorful base of the chili.
• Salt and pepper: To taste.

How to Make Healthy White Chicken Chili

This simple one-pot chili comes together in just a few easy steps.

1. Cook the chicken. Heat 1 teaspoon of olive or avocado oil in a large pot or Dutch oven over medium-high heat. Add the cubed chicken breast, season with salt and pepper, and cook until the chicken is cooked through and reaches 165°F. Remove from the pot and set aside.
2. Sauté the vegetables. Add the remaining oil to the pot, followed by the onion, celery, and bell peppers. Cook, stirring occasionally, for about 5 minutes or until the vegetables begin to soften. Add the minced garlic and cook for another minute.
3. Add the spices and flour. Stir in the cumin, ground ginger, and flour, mixing well to coat the vegetables. Cook for about 30 seconds.
4. Make the creamy base. Slowly whisk in your milk of choice, stirring until the mixture begins to thicken. Bring to a gentle simmer, then reduce the heat.
5. Add the remaining ingredients. Stir in the Great Northern beans, chicken broth, and cooked chicken. Mix well and simmer for 10–15 minutes, allowing the flavors to come together.
6. Serve and enjoy! Taste and adjust the seasonings as needed. Ladle into bowls and add your favorite toppings.

Tips for the Best White Chicken Chili

Choose the milk that works for you. Light coconut milk gives this chili a creamy consistency while keeping it dairy-free. Regular dairy milk works well too, and unsweetened almond milk is a lighter option. Since the recipe uses flour as a thickener, you can easily adjust the consistency by adding a little extra broth or simmering longer.

Make it even thicker. For a heartier chili, mash about ½ cup of the white beans before adding them to the pot. This naturally thickens the broth and makes it extra creamy.

Adjust the spice level. This chili is mild and family-friendly as written. For extra heat, add diced jalapeños, cayenne pepper, or a pinch of red pepper flakes.

Save time with pre-cooked chicken. Leftover cooked chicken or shredded rotisserie chicken works well. Simply add it along with the beans and broth and simmer until heated through.

Frequently Asked Questions

Can I use regular milk instead of coconut milk?

Yes! You can substitute regular dairy milk for the light coconut milk using the same amount (1 cup). You can also use unsweetened almond milk, oat milk, or another unflavored milk alternative. Because different milks have different fat contents, the final creaminess may vary slightly, but the flour helps keep the chili thick.

Is White Chicken Chili healthy?

This recipe combines lean chicken breast, fiber-rich white beans, and plenty of vegetables for a balanced, satisfying meal. The protein and fiber help support fullness, making it a great option for a nourishing lunch or dinner.

How can I make White Chicken Chili thicker?

The flour in this recipe helps create a thick, creamy broth. For an even thicker consistency, mash a portion of the white beans before adding them to the chili. You can also simmer the chili uncovered for a few extra minutes to reduce the liquid.

Can I make this White Chicken Chili gluten-free?

Yes! Replace the all-purpose flour with a gluten-free all-purpose flour blend suitable for thickening sauces. You can also omit the flour and blend or mash some of the white beans to naturally thicken the chili.

Can I make White Chicken Chili dairy-free?

Absolutely! The original recipe uses light coconut milk, making it naturally dairy-free. Dairy free milk (like Fairlife brand), unsweetened almond milk or oat milk also works. Just be sure to choose plain, unflavored varieties.

Can I use a different type of bean?

Yes! Cannellini beans or navy beans are great substitutes for Great Northern beans. All three varieties have a mild flavor and creamy texture that works beautifully in white chicken chili.

Can I freeze White Chicken Chili?

Yes! Let the chili cool completely, then transfer it to freezer-safe containers and freeze for up to 3 months for best quality. The creamy broth may separate slightly when thawed, so stir well while gently reheating. You can add a splash of milk or chicken broth if needed.

How long does White Chicken Chili last in the refrigerator?

Store leftover chili in an airtight container in the refrigerator for 3–4 days. Reheat on the stovetop or in the microwave until heated through.

What to Serve with White Chicken Chili

This chili is delicious all on its own, but I love adding a few toppings for extra flavor and texture. Some of our favorites include:

• Diced avocado
• Fresh cilantro
• Sliced jalapeños
• A squeeze of fresh lime
• Shredded cheese
• Crushed tortilla chips

Serve with a simple green salad or your favorite cornbread for an easy, comforting dinner.

If you’re looking for more cozy, wholesome meals, be sure to try my Detox Turmeric Veggie Soup and Vegetarian Lentil Chili.

Happy chili season!

 

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