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This Healthy White Chicken Chili is a delicious recipe. It’s made with simple ingredients, yet has so much flavor.
Made with lean chicken breasts, fiber-rich beans, and plenty of veggies, this healthy white chicken chili is a complete and balanced meal. If you like this recipe, you will also love my Easy Stuffed Pepper Soup!
Ingredients in Healthy White Chicken Chili
- Boneless Skinless Chicken Breasts: I use frozen boneless skinless chicken breasts for this healthy white chicken chili recipe. It’s important that the chicken breast is frozen to allow enough time for the beans to cook. However, you can use frozen boneless skinless chicken thighs if you prefer.
- Dry White Beans: I typically use navy beans for this recipe, but you can also use great northern beans or cannellini beans. Keep in mind that the larger beans may need more time to cook.
- Green Chili Peppers: I make this white chicken chili recipe with poblano peppers but you can use your favorite green chiles variety.
- Bell Pepper: Bell peppers are low in calories and rich in vitamin C and other antioxidants, making them an excellent addition to a healthy lifestyle.
How to cook this White Chicken Chili in the Instant Pot
- Add the white beans, diced green chiles, jalapeños, diced bell peppers, onion, garlic, spices, chicken broth, and almond milk to your pot.
- Give the ingredients a quick stir to mix up the seasoning, and then place the frozen chicken breast on top so that you can easily shred it when it is done cooking.
- Close the lid and turn the pressure valve to sealing. Cook the white chicken chili on high pressure for 45 minutes using the “bean,” “manual,” or “pressure cook” buttons. Let the pressure release naturally for at least 10 minutes before doing a quick release.
- Remove the chicken and shred it. Add the shredded chicken back to the pot of chili.
- Turn the Instant Pot to sauté mode. Mix in the yogurt. You can let the chili simmer for another 10-15 minutes if you prefer a thicker chili.
- Lastly top with your favorite chili toppings like shredded cheese, green onion, cilantro, sour cream, tortilla chips and avocado.
Keep in mind that these optional toppings are not included in the total nutrition facts.
Recipe Tips
- Storing & Freezing: healthy white chicken chili keeps well in an airtight container in the fridge for about 5 days. To freeze this white bean chicken chili, I like to portion into individual serving containers for quicker thawing. This white chili can be kept frozen for up to 3 months. Simply thaw and then reheat in the microwave or on the stove.
- If you’re really short on time you can use canned beans and a rotisserie chicken. Having precooked shredded chicken breasts will help you to get dinner on the table even quicker!
- Adjust the amount of chili powder or add in cayenne pepper to suit your taste buds. Want it extra flavorful but not too spicy? Try adding a chipotle pepper in adobo sauce!
- Make this white chicken chili dairy free by omitting the yogurt.
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Healthy Eating Plans
21 Day Fix
Entire recipe:
- 5 red containers
- 2 yellow containers
- 3 green containers
- 2 tsp (almond milk)
Per Serving | Makes 4 Servings of 2 Cups Each:
- 1 1/4 red container
- 1/2 yellow container
- 3/4 green container
- 1/2 teaspoons
2B Mindset
This healthy white chicken chili is a great recipe for lunch on the 2B Mindset program when you add in a salad or plate of raw veggies.
More delicious recipes like this healthy white chicken chili:
- Chicken Bone Broth Soup Recipe
- Healthy Chicken Pot Pie Soup
- Crack Chicken Soup Recipe
- Gazpacho Soup
- Cream Of Chicken Soup Recipe
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Healthy White Chicken Chili
Approximate Serving Size: 2 cups
Servings 4 Servings
This Healthy White Chicken Chili can be made in the slow cooker, Instant Pot, or on the stove! This spicy white chicken chili recipe uses jalapeños and poblano peppers and is perfect year round!
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Equipment
- Instant Pot 6 qt
- Cutting Board
- Kitchen Knife
Ingredients
- 1 cup dried white beans washed but not soaked
- 3 diced green chiles fresh, diced | I used poblano
- 2 jalapenos chopped
- 1 bell pepper red, chopped, about 1 cup
- 1 onion yellow, chopped | about 1/2 cup
- 4 cloves garlic minced
- ½ tbsp ground cumin
- ½ tbsp chili powder
- ½ tsp black pepper
- 2 cups chicken broth
- 1 cup almond milk unsweetened
- 1.5 – 2 lbs. chicken breast must be frozen to allow time for the beans to cook
- ¾ cup Greek yogurt plain, 2%
Instructions
Instant Pot
- Dump everything into the Instant Pot except the plain Greek yogurt and frozen chicken. 1 cup dried white beans 3 diced green chiles 2 jalapenos 1 bell pepper 1 onion 4 cloves garlic 1/2 tbsp ground cumin 1/2 tbsp chili powder 1/2 tsp black pepper 2 cups chicken broth 1 cup almond milk
- Give the chili a quick stir to mix up the seasoning.
- Place the frozen chicken on top so that you can easily shred it when it is done cooking. 1.5 – 2 lbs. chicken breast
- Close the lid and turn the pressure valve to sealing. Cook the chili on high pressure for 45 minutes using the “bean”, “manual”, or “pressure cook” buttons. Let the pressure release naturally for at least 10 minutes before doing a quick release.
- Remove the chicken, shred it, and add it back to the chili.
- Turn the Instant Pot to sauté mode. Mix in the Greek yogurt. You can let the chili simmer for another 10-15 minutes to allow the chili to thicken even more if desired. 3/4 cup Greek yogurt
- Optional: Top with cheese, cilantro, or avocado and serve.
Stovetop
- Soak your beans overnight.
- Mix all the ingredients except the Greek yogurt in a large pot.
- Bring the chili to a boil on high heat, then cover and reduce the heat to low.
- Allow the chili to simmer for 2-3 hours stirring occasionally as needed until the beans are tender.
- Remove the lid and shred the chicken. Add the chicken back to the chili.
- Mix in the Greek yogurt. Allow the chili to continue to simmer until it reaches your desired thickness.
- Optional: Top with cheese, cilantro, or avocado and serve.
Video
Nutrition
Calories: 607kcal | Carbohydrates: 23g | Protein: 96g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 256mg | Sodium: 726mg | Potassium: 2039mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1423IU | Vitamin C: 58mg | Calcium: 203mg | Iron: 4mg
Make This Recipe?
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Can you freeze this?
Yes :)
I am so excited to be making this tonight. Are the nutrition facts per pot? The WW App it says it is 11 points on the Blue Plan if this is per serving making the whole pot 44?
Hi there, we got one blue point per serving – making the whole pot four blue points. These numbers were calculated using fat free Greek yogurt so, depending on ingredients you use, your points may differ :)
Excited to try this! Any idea how I should alter this if my beans are already cooked?
Hi there, we haven’t made this with cooked beans so we can’t be sure of the cooking time. We’d probably just use the soup/stew setting or add the beans in at the end.
Are the nutrition facts including calorie count for 1 serving or the whole pot?
Nutrition is per serving :)
Would black beans work as well?
Yes, as long as they’re dry! :)
Amazing, can’t count how many times I’ve made it. Have to double recipe because my family loves it!!!