Healthy White Chicken Chili
This white chicken chili is creamy, light, and easy to make. Perfect for a healthy weeknight meal, it features shredded cooked chicken, white beans, tomatoes with green chilies, corn, and simple spices.
Ingredients
Main ingredients
- 1 lb cooked chicken, shredded Use shredded rotisserie or leftover roasted chicken to save time.
- 1 can white beans, drained and rinsed
- 1 can diced tomatoes with green chilies
- 1 cup chicken broth Add more if the chili is too thick.
- 1 cup corn, frozen or canned Frozen corn can be used directly.
- 1 medium onion, diced
- 2 cloves garlic, minced
Spices
- 1 tsp cumin
- 1 tsp chili powder Adjust based on your heat preference.
- 1/2 tsp salt Taste and adjust as needed.
- 1/2 tsp pepper
Cream
- 1 cup heavy cream or half and half For lighter finish, use half-and-half instead of heavy cream.
Garnish
- Fresh cilantro, for garnish Add a squeeze of lime for brightness.
Instructions
Cooking
- In a large pot over medium heat, add the onion and garlic, cooking until softened.
- Stir in the shredded chicken, white beans, diced tomatoes, chicken broth, corn, cumin, chili powder, salt, and pepper.
- Bring to a boil, then reduce the heat and simmer for about 15-20 minutes.
- Stir in the cream until well combined and heated through.
- Taste and adjust seasoning if necessary.
- Serve warm, garnished with fresh cilantro.
Notes
Store leftovers in airtight containers for up to 3–4 days in the refrigerator. To freeze, use freezer-safe containers for up to 3 months. Reheat on low heat in a pot, stirring until warmed.