Healthy White Bean Chicken Chili

Healthy White Bean Chicken Chili:-A one-pot recipe made using rotisserie chicken and canned beans, this Healthy White Chicken Chili Recipe is ready in about 45 minutes. This crowd-pleaser will keep you and your family warm in the cooler months whether you serve it to a crowd or freeze a large quantity. Want a picture? Watch my video on making healthy white chicken chili below.

Healthy White Bean Chicken Chili


What is white chili?

  • The distinction between conventional chicken chili, which I created in my Easy Chicken Chili Recipe, and white chicken chili is something I want to discuss before I proceed to explain how I make this easy white bean chicken chili recipe. I want to start by going back to the basics and explaining the difference between the two.


  • In most cases, the traditional chili recipe calls for ground beef to be combined with chili powder, which is produced by roasting chili peppers and then grinding them, ground cumin and ground coriander, jalapeno pepper, tomato paste, crushed tomatoes, and a variety of cooked beans, such as black beans and red kidney beans, depending on what is available at the time. When all is said and done, the end product is a thick chili that is a dark red color.



For The Chili

  • One tablespoon of olive oil.
  • one large onion that has been chopped.
  • one tablespoon of ground cumin.
  • one teaspoon of ground coriander.
  • one teaspoon of chili powder.
  • one can of green peppers or one large jalapeno pepper that has been seeded and chopped
  • two cloves of garlic
  •  two cans of Cannellini beans that are 15 ounces in size
  • drained and rinsed, one small rotisserie chicken that has been deboned and shredded (approximately four cups), one cup of
  • whole corn kernels and additional corn kernels will be used as a garnish. Four cups of Swanson® unsalted chicken stock
  • one teaspoon of kosher salt, one-fourth of a teaspoon of ground black pepper, and one-fourth of a cup of chopped fresh cilantro.

As Garnish (Optional)

  • Four tablespoons of sour cream.
  • one jalapeno that has been sliced.
  • one ripe avocado that has been cut into little pieces.

Healthy White Chicken Chili recipe placed in a bowl and garnished with avocado and cilantro.


  1. Over medium-high heat, bring the oil to a simmer in a pot with a heavy bottom and a lid. Combine the ground chili powder,
  2. ground cumin, ground coriander, and ground onion in a bowl. Cook the onion for four to six minutes, stirring it periodically, until it becomes translucent.
  3. Add the garlic and green peppers and stir to combine. Sauté for a couple of minutes.
  4. White beans, shredded chicken, corn, Swanson® chicken stock, salt, and pepper should be added during the cooking process. Give it a light stir.
  5. To bring it to a boil, cover it and bring it to a boil. After that, reduce the heat to medium and allow it to simmer for fifteen to
  6. twenty minutes, or until it takes on a somewhat thicker consistency.
  7. When you have finished adding the chopped cilantro, give it a toss.
  8. When you are ready to serve, divide it into four bowls and, if you so like, garnish it with sliced jalapeños and cubed avocado.


How to make?

The process of making this healthy white chicken chili recipe has 2 parts.

  • After the aromatics have been cooked, the other ingredients should be added: Cook a chopped onion with garlic, green peppers, and spices in a pan over medium heat. After that, incorporate the beans, chicken that has been shredded, corn, and chicken stock.
  • It should be allowed to simmer for twenty to twenty-five minutes after it has been brought to a boil. You will end up with a pot of white chicken chili that is both nutritious and delicious after allowing it to simmer on the stovetop for a solid twenty to twenty-five minutes.



  1. The slow cooker should be filled with the following ingredients: onion, spices, green chiles, garlic, corn, beans, and chicken stock. Subsequently, take the chicken and incorporate it into the mixture. I suggest utilizing one and a half pounds of chicken thighs.
  2. While the cover is on, cook the food for four to six hours on low heat or for three to four hours on high heat. The only thing that remains to be done once it has been cooked is to remove the chicken that has been cooked, shred it, and then add it back into the mixture.


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