The easiest healthy White Bean Chicken Chili! Make it in the crockpot, instant pot or on the stove for a delicious, protein packed dinner!
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Chili is one of my favorite comfort foods when we move into the colder months and it’s even better when it is packed with protein to keep me full!
This white bean chicken chili is so warm and nourishing that it will become a staple for your family this fall and winter!
Why we love this Chicken White Bean Chili Recipe:
We love a healthy chili and this chicken chili is no different! Here are some of the reasons we love it:
- Easy to Make – This recipe takes just 8 ingredients and some spices and comes together in less than an hour if you make it in your InstantPot or on your stovetop.
- One Pot – This means the clean-up is very minimal!
- Cozy and Yummy – There is nothing like a warm bowl of chili on a chilly day and this one is so incredibly cozy and flavorful!
Chicken and White Bean Chili Ingredients
Most of the ingredients for this white bean chicken chili are pantry staples, so you might not even have to run to the store to make this delicious soup! You will need:
- chicken breasts
- cannellini beans
- diced green chiles
- frozen corn
- chicken broth
- onion
- garlic
- olive oil
- chili powder, paprika, red pepper flakes
- salt & pepper
You can find substitutions for all of these ingredients below in the green shaded substitutions box.
How to make White Bean Chicken Chili
You can make this white bean chicken chili on the stove or in the crockpot or instant pot. Pictured below you’ll see step-by-step instructions for White Bean Chicken Chili Stovetop Method. See below for instructions on how to make in the crockpot/instant pot
- Heat olive oil in a large pot and sauté onions and garlic for about 5 minutes until they’re translucent.
- Add all the rest of the ingredients to the pot except the frozen corn. Cover the pot and bring it to a boil. Reduce to a high simmer for 25 minutes.
- Remove the chicken, shred, and return to the pot. Add frozen corn and stir to combine.
- Serve or boil for 10 minutes, uncovered, for a thicker chili.
Cozy up with a bowl and enjoy!
White Bean Chicken Crockpot Method
- Note: If you’re making this in the crockpot, the olive oil/sauté the onions/garlic is optional. You can sauté the onions and garlic in a pan on the stove, or skip this step and simply add the raw onions and garlic to the pot – skipping the olive oil.
- Add all the rest of the ingredients to the crockpot except the frozen corn. Cook on low for 6-8 hours or high for 3-4 hours.
- After the chili has cooked, remove the chicken, shred, and return to the pot. Add frozen corn and stir to combine.
- Enjoy or scoop out excess broth for a thicker chili.
If you love your crockpot check out these Easy CrockPot Chicken Recipes.
White Bean Chicken Chili Instant Pot Method
- Set your instant pot to sauté for 5 minutes. Heat olive oil and sauté onions and garlic for about 5 minutes until they’re translucent.
- Add all the rest of the ingredients to the pot except the frozen corn. Cover the pot and set to sealing, manual, high pressure for 14 minutes. It will take the pot about 5 minutes to come to pressure and then it will cook for 14 minutes.
- Once finished, let the pot naturally release pressure for 5 minutes, then quick release the remaining pressure.
- Remove the chicken, shred, and return to the pot. Add frozen corn and stir to combine.
- Serve or set your instant pot to sauté for 10 minutes for a thicker chili.
SUBSTITUTIONS FOR WHITE BEAN CHICKEN CHILI
Olive Oil: Olive oil can be substituted for melted butter or coconut oil.
Chicken Breasts: You can substitute chicken breasts for boneless skinless chicken thighs or even chicken tenders. You can also use cooked chicken. If using cooked chicken, cut the cook time in half.
Cannellini Beans: Any white beans (Cannellini, Great Northern, or Navy beans) would work in this recipe. You can also add other types of beans if you’d like (black, pinto, kidney, etc). For red chili, try our Red Chicken Chili!
Diced Green Chiles: We can’t recommend a substitution for diced green chiles. They’re sold in most grocery stores in the canned goods section. You could try substituting a deseeded, minced jalapeño but they are often far spicier. It’s ok to omit them but the chili will not have as much flavor.
Chicken Broth: Chicken broth can be substituted with vegetable broth or beef broth. Any broth will work, but we recommend one that has low or no sodium.
Frozen Corn: Frozen corn is optional, but recommended.
Creamy White Bean Chili: We like this recipe as is, but if you’d like a creamy white bean chili, you can add 4 oz of cubed Neufchatel cream cheese when the chili is finished cooking/right before you serve it. It will give it that creamy texture.
Vegetarian: While it’s not a white chili, we love our Vegetarian Chili!
Should this white bean chicken chili recipe be thick or soupy?
This is a more soupy white bean chicken chili. If you want to make it thicker, you can boil the chili with the cover off until the liquid reduces.
If you’d like an even soupier chili, feel free to add more broth.
How can you thicken white bean chili?
- Our favorite way to thicken the chili is by bringing it to a boil on the stove with the cover off. The water will evaporate as the chili cooks down.
- You can also use a cornstarch slurry by mixing 2 tbsp of cornstarch in a little cold water then adding to the chili and cooking until the chili had thickened.
- If you want a thicker, creamy white bean chili, adding 4 oz of cubed Neufchatel cream cheese at the end of cooking will work.
What goes well with this White Bean Chicken Chili?
This chicken white bean chili is a meal in itself, but also goes great with:
- rice, cauliflower rice, or quinoa
- roasted potatoes
- side salad
- homemade roasted plantains
- healthier cornbread
White Bean Chili FAQ
Cannellini, Great Northern, or Navy beans will work in this white bean chicken chili
Making white bean chicken chili takes under an hour on the stove. In the crockpot: 6 hours 10 minutes (low) or 3 hours 10 minutes (high) In the Instant Pot: 35 minutes
How do you store white bean chili?
How long will chicken and white bean chili last? It will last in the fridge for up to 5 days and the freezer for 4-6 months.
Storing White Bean Chili: You can store this healthy chili in your refrigerator for up to 5 days.
Freezing White Bean Chili: This white bean chicken chili freezes very well and lasts up to 4-6 months.
We love these containers for freezing chili – code CLEANEATINGCOUPLE works to save $$ on them!
Reheating White Bean Chili: You can take the chili out of the fridge or freezer and heat it over the stove or in the microwave. It’s great for a quick meal!
Other healthy chili recipes:
Love chicken? If so – here are some of our other favorite healthy chicken recipes!
We love a hearty and delicious chili and these are some of our other favorites:
White Bean Chicken Chili
Ingredients
- 1 tablespoon olive oil
- ½ cup onion minced finely
- 1 tablespoon garlic minced finely
- 1 lb boneless skinless chicken breasts cut in half
- 2 15 oz can can cannellini beans rinsed & drained – no or low salt
- 4 oz diced green chiles
- 3 cups chicken broth no or low salt
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ¼ teaspoon pepper
- ¼ teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1 cup frozen corn defrosted
Instructions
Stovetop Instructions:
- In a large pot, heat olive oil. Sauté onions and garlic for about 5 minutes until they’re translucent.
- Add all ingredients to the pot except frozen corn. Cover the pot. Bring to a boil, then reduce to a high simmer for 25 minutes.
- Once the chili has simmered for 25 minutes – remove the chicken from the pot. Shred with forks and return to the pot. Add frozen corn. Stir to combine.
- The chili is fine to eat at this point. If you prefer a thicker chili, return to the stove and boil for 10 minutes, uncovered.
Crockpot Instructions:
- Note: If you’re making this in the crockpot, the olive oil/sauté the onions/garlic is optional. You can sauté the onions and garlic in a pan on the stove, or skip this step and simply add the raw onions and garlic to the pot – skipping the olive oil.
- Add all ingredients to the crock pot except frozen corn. Cook on low for 6-8 hours or high for 3-4 hours.
- After the chili has cooked, remove the chicken from the pot. Shred with forks and return to the pot. Add frozen corn. Stir to combine.
- The chili is fine to eat at this point. If you prefer a thicker chili, you can scoop out/discard excess broth. Or you can add it to a pot on the stove and boil for 10 minutes, uncovered.
Instant Pot Instructions
- Set your instant pot to sauté for 5 minutes. Heat olive oil. Sauté onions and garlic for about 5 minutes until they’re translucent.
- Add all ingredients to the instant pot except frozen corn. Cover the pot and set to sealing, manual, high pressure for 14 minutes. It will take the pot about 5 minutes to come to pressure and then it will cook for 14 minutes.
- Once cooked, let the pot naturally release pressure for 5 minutes, than quick release the remaining pressure.
- Remove the cooked chicken from the pot. Shred with forks and return to the pot. Add frozen corn. Stir to combine.
- The chili is fine to eat at this point. If you prefer a thicker chili, set your instant pot to sauté and boil for 10 minutes, uncovered.
Jennifer says
This one was a hit! My husband’s only comment was that he wished it had more broth and corn. I threw it in the crockpot and served it over rice and it was absolutely delicious. This is definitely a recipe I’ll be keeping in frequent rotation for quick dinners during the cold months on the horizon!
Cheryl says
The flavors in this recipe were SPOT ON!!!
I did the crockpot served over rice and topped with cheese and cilantro! No substitutions made it exactly to the recipe T. Had plenty of left overs for lunch which is even better! Used organic everything which made it even better! This will be in our recipe rotation!
The Clean Eating Couple says
So happy you liked it, Cheryl! Thank you so much!
graceandvine says
We loved this chili! Even my pickiest eater enjoyed it and the spice level was perfect. Not spicy, but just enough flavor in it. We made the Instant Pot version before soccer practice and it was perfect to have when we got home. We’ll definitely be making this again!
Wendy Isakson says
I made this for dinner tonight. Easy to make and packed full of flavour. It’s a winner. I will make it again.
Britney Welliver says
So good! My boyfriend has severe acid reflux so anything tomato based is usually a no go, so being able to still have a chili type soup without typical chili is great. So yummy, even my kids ate it. Definitely plan to make again.
Robin says
This was really good. Very easy to make. I did not add add the pepper flakes, but everything else. I will definitely make it again.
H says
I added 1 tsp of cumin and substituted cut up potatoes for corn. I used a whole carton of chicken broth. Overall, good recipe. I think I will add diced jalapeños next time. Easy and healthy.
Tammy Daniel says
Had this for dinner last night and it was excellent! Putting it into our meal rotation! Thank you for the great recipes and keep them coming!
Phyllis L. says
This dish was absolutely delicious. So easy to prepare. I substituted one of the beans to great northern because I had only one can of cannellini, and it was delicious. I will be preparing it again. It was seasoned just right and had just a little bit of heat. Actually, the jalapeno peppers became mild once I added them to the dish, it lost some of it heat. However, it was eaten within two to three days.