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–+ servings

Lighter White Chicken Chili

A bowl of healthy white chicken chili topped with fresh herbs and spices.
A cozy, creamy crock-pot chili that balances bright green chiles and poblano peppers with tender shredded chicken and cannellini beans. Perfect for meal prep and customizable for dietary needs.
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Serving Size 6 servings

Ingredients

For the chili

  • 1 Tablespoon olive oil For sautéing
  • 1 medium yellow onion, diced
  • 2 medium poblano peppers, seeded and diced Substitute bell peppers for a milder flavor
  • 3 cloves garlic, minced
  • 2-3 cups chicken broth Start with 2 cups; add more later for thinning
  • 2 15-ounce cans white cannellini beans, drained and rinsed
  • 1 15-ounce can corn, drained or 1½ cups frozen corn
  • 2 4-ounce cans diced green chiles, with juices
  • 1 teaspoon dried oregano
  • 2 teaspoons chili powder
  • 3 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • Freshly cracked black pepper and kosher salt, to taste
  • 1 pound boneless skinless chicken breasts or thighs Thighs are juicier
  • 4 ounces cream cheese, optional Use dairy-free if needed
  • 1 cup full-fat coconut milk or heavy cream

For the toppings

  • chopped cilantro
  • lime wedges
  • tortilla strips
  • shredded cheese
  • avocado
  • sour cream

Instructions

Preparation

  • Heat 1 tablespoon olive oil in a medium skillet over medium heat.
  • Add the diced onion and poblanos. Sauté 3–4 minutes until softened and slightly translucent.
  • Add the minced garlic and cook 30–60 seconds until fragrant. Remove from heat.
  • Transfer the sautéed vegetables to the slow cooker.
  • Pour in 2 cups chicken broth, add the beans, corn, diced green chiles (with juices), oregano, chili powder, cumin, smoked paprika, and a few cracks of black pepper. Stir to combine.

Cooking

  • Nestle the chicken breasts (or thighs) into the mixture, pressing down so they’re partially submerged. Cover.
  • Cook on LOW for 6–8 hours, or on HIGH for 4–6 hours, until chicken is cooked through and tender.
  • Remove the chicken to a cutting board and shred with two forks. Return shredded chicken to the crock pot.
  • Stir in the cream cheese (if using) and 1 cup coconut milk or heavy cream until melted and smooth.
  • If the chili is too thick, add up to 1 cup more broth to reach your preferred consistency. Taste and season with salt and more pepper as needed.
  • Serve hot with your favorite toppings.

Notes

For a dairy-free version, use dairy-free cream cheese plus full-fat coconut milk. Use low-sodium broth and rinse beans for a lower-sodium option. Leftovers taste better the next day.