We must have a bunch of chili lovers reading Ambitious Kitchen because my turkey chili as of 2015 it is still my most popular recipe. If you haven’t tried it yet, now is the season to get your chili and pumpkin cornbread game of.
If you have already tried it, then I recommend you to prepare this cream, healthy white chicken chili next recipe because hot damn it might just be my favorite! I have a few secret ingredients and tips on how to make it super creamy without using any dairy, and it’s a real family favorite. It makes the perfect make-ahead dinner and is even freezer-safe, so it really is a winter staple.
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What is White Chili Chicken?
Traditional chili recipes have a tomato base, beans like broad beans and/or black beans, and usually have beef. Instead, white chili recipes are made with white beans (or in this case, chickpeas), regular chicken, and mild green chilies. The base is usually stock instead of tomatoes, and sometimes even includes cream or sour cream.
The secret to creamy, dairy-free white chicken chili
What’s unique about this white chicken chili recipe is that it’s made without cream, milk or dairy productsbut the broth is still so creamy!
The secret? Using delicious chickpeas, both whole and then blended to create a rich puree that is stirred into the soup to replace the cream or milk usually used in most white chicken chili recipes.
Normally, white chicken chili is made with white beans, but I happen to like the taste and texture of chickpeas better, so I chose to use them in this version, and damn, it turned out DELICIOUS.
What’s in this white chicken chili?
This healthy white chicken chili is made with simple ingredients you probably already have in your cupboard and fridge, making it the perfect recipe to make or serve on game day. Here’s what you need to make a healthy white chicken chili:
- vegetables: you will need garlic, mild green chilies & corn.
- Spices: we load this chili with cumin, chili powder, oregano, coriander and lots of salt and pepper.
- Proteins: this white chicken chili has both boneless skinless chicken thighs (or you can use chicken breasts) and chickpeas to increase protein.
- Chicken Broth: we use some low-sodium chicken broth to stew this chili together.
- Side dishes and toppings: I like to top my bowl with lime, fresh cilantro, jalapeños and tortilla strips or chips!
How to make white chicken chili in a slow cooker
Making healthy white chicken chili in a slow cooker or crock pot is EASY!
- Mash your chickpeas. Start from mixing one of the cans of chickpeas + water (or broth) as indicated in the original recipe instructions.
- Add your ingredients. Then add all ingredients (including whole chickpeas AND mixed chickpeas) except the lime juice and cilantro to you slow cooker. In this version, I also recommend reducing the chicken stock in the recipe by 1 cup, as your slow cooker will create condensation and extra liquid as the soup cooks.
- Cook it slowly. Cook everything on high for 3-4 hours or on low for 6-7 hours.
- Shred the chicken. Remove the chicken from the slow cooker, shred it and then add it back to the slow cooker, then stir in the lime juice and coriander.
- Season and enjoy! Feel free to adjust the salt and pepper or add the spices and serve!
Storage and freezing tips
- For storage: this white chicken chili will stay good in your fridge for about 5 days. Once your chili is completely cooled, simply place it in the hermetically sealed container (or several if you want to make it for a meal) without any extra toppings and put it in the fridge. To reheat it, simply microwave it in a microwave-safe bowl, or feel free to reheat it on the stovetop. Add your toppings once you’re ready to serve!
- To freeze: yes, you can freeze this white chicken chili! Follow the instructions above, but instead of refrigerating the chili, simply place it in the freezer for up to 3 months. To reheat, simply thaw the chili overnight and reheat it on the stovetop or in the microwave when you’re ready to eat.
More healthy chili recipes to try
Get all our soups, stews and chili here!
I hope you enjoy this easy, healthy white chicken chili recipe! If you do, don’t forget to leave a comment and a rating so I know how you liked it. Enjoy, xo!
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125 ridiculously good-for-you, sometimes indulgent, and absolutely never boring recipes for every meal of the day
Healthy White Chili Chicken
A healthy white chicken chili that’s nice and creamy, but no cream! Made with green chilies, chicken, corn and chickpeas mixed to make it thick and creamy. This easy white chicken chili recipe can even be made in a slow cooker and is bound to become a new family favorite. Serve with avocado, tortilla chips and cilantro.
ingredients
- ½ tablespoon olive oil
- 1 medium white onion, chopped
- 1 can soft green chiles (or under 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 oz.) cans chickpeas, rinsed and drained
- ¾ teaspoon salt, plus more to taste
- Freshly ground black pepper
- 1 ½ pound boneless skinless chicken thighs (or chicken breasts)
- ½ cup frozen corn
- 1 medium lime, juiced
- â…“ cup fresh, chopped cilantro
- For garnish:
- Tortilla strips or chips
- Extra cilantro
- Avocado slices
- Extra lime wedge
Instructions
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Add olive oil to a large Dutch oven or large pot and place over medium-high heat. Add the onion and green chilies and cook until softened, about 3-4 minutes.
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Then add cumin, chili powder, coriander, and dried oregano; let the spices cook for 30 seconds, then add to the chicken broth, 1 can of drained chickpeas (about 1 1/2 cups chickpeas), raw chicken breasts, and salt and pepper. Simmer over medium-low heat for 20-30 minutes.
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After 20 minutes, remove the chicken with a slotted spoon and shred with two forks. Then add fresh lime juice and cilantro.
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Finally, add the remaining can of rinsed and drained chickpeas (1 1/2 cups chickpeas) and ½ cup water (or stock) to a blender. Blend until smooth, adding a little more water if necessary.
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Pour the mixed chickpeas into a soup pot and then stir in the corn. Let the soup boil for another 5-10 minutes. Serve with tortilla chips, an extra lime wedge and avocado, if desired. Serves 4. Enjoy!
Recipe Notes
See the full post for storage and freezing instructions!
Eating
Serving: 1serving (based on 4)Calories: 495mudCarbohydrates: 42gProtein: 45.7gfats: 17.8gSaturated fats: 3.3gFibers: 8.4gsugar: 8.8g
Recipe by: Monique Volz // Ambitious Kitchen | Photo by: Eat Love eats
This post was originally published on January 1, 2019, republished on January 6, 2022, republished on September 20, 2023, and republished on October 8, 2024.
