Are you craving a big, steaming bowl of the ultimate cozy and comforting chili, but looking for a lighter, healthier twist on the classic? This incredible, one-pot Creamy White Chicken Chili is the recipe you’ve been searching for! We’re talking tender chicken, creamy white beans, and sweet corn, all swimming in a rich, velvety, and perfectly spiced broth. And the secret to its luscious creaminess? A brilliant, healthy hack using plain yogurt!
This isn’t just another chili recipe; it’s your new go-to for busy weeknights, game day gatherings, and any time you need a serious comfort food fix without the guilt. We’ll show you the simple but crucial secrets to building a deep, complex flavor quickly, and the foolproof technique for creating a creamy broth that won’t curdle. This is an entire comforting meal, all in one easy-to-make dish!
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Cozy & Creamy Chili
What makes this White Chicken Chili so spectacularly delicious is its incredible, rich flavor and its wonderfully creamy texture, all achieved with wholesome ingredients. This recipe is a masterpiece of smart, healthy cooking. The flavor foundation is a classic, aromatic blend of sautéed onions and garlic, seasoned with a warm, smoky mix of chili powder, cumin, and paprika. The soup is loaded with lean, tender chicken breast, protein-packed cannellini beans, and sweet corn. The true magic, however, is the broth. Instead of relying on heavy cream or a flour-based roux, this recipe uses plain yogurt, which creates an unbelievably smooth, rich, and tangy broth that is packed with protein.
| Metric | Time / Level |
| Total Time | 40 minutes |
| Active Prep Time | 15 minutes |
| Difficulty Level | Easy |
| Servings | 6-8 |
The Essential Ingredients for This Healthy Chili
This iconic dish uses a handful of high-quality ingredients and smart swaps to create its signature vibrant and savory flavor.
- The Healthy Creamy Broth (The Yogurt Hack!):
- Plain Yogurt: This is the brilliant and healthy secret to a creamy broth without any heavy cream! A full-fat plain yogurt or a thick Greek yogurt will provide the best, richest, and tangiest result and an extra boost of protein.
- The “Tempering” Technique: It is crucial to temper your yogurt before adding it to the hot soup. This simple step of whisking it with a little warm water or broth first is the number one secret that will prevent the yogurt from curdling and will ensure your final soup is perfectly smooth and creamy.
- The Protein Powerhouses:
- Chicken Breast: Using lean, boneless, skinless chicken breast keeps this chili light and healthy. For an even faster weeknight meal, you can use a pre-cooked rotisserie chicken.
- Cannellini Beans: A can of creamy, tender white beans adds a fantastic, hearty texture and a great boost of plant-based protein and fiber to the meal.
- The Spices: A classic, warm, and perfectly balanced chili spice blend of smoky chili powder, earthy cumin, rich paprika, and herbaceous oregano.
Step-by-Step to the Best White Chicken Chili
This delicious, one-pot chili is incredibly simple to prepare.
Step 1: Build the Flavor Base
In a large pot or Dutch oven, heat the 1 tablespoon of avocado oil over a medium heat. Add your 1/2 diced yellow onion and 1 teaspoon of minced garlic and sauté for about 5 minutes, until the onion has softened and is fragrant.
Add in your 1 pound of cubed chicken breast and cook for about 10 minutes, until it is lightly browned and cooked through.
Part 2: Simmer the Chili
Step 1: Add your two 15.5-ounce cans of drained cannellini beans and the 2 cups of chicken broth to the pot. Bring the mixture to a gentle simmer.
Step 2: Add in the 1/2 cup of corn and all your seasonings (cumin, coriander, paprika, and oregano).
Step 3: Continue to let the chili simmer for about 10 minutes to allow all the delicious flavors to meld together.
Part 3: The Creamy Finish
Step 1 (The Secret to a Creamy Soup!): In a small bowl, whisk the 3/4 cup of plain yogurt with about 1/4 cup of warm water until it is smooth and slightly thinned. Step 2: Gently ladle about 1/2 cup of the hot broth from your chili into the bowl with the yogurt, whisking constantly. This is the crucial tempering step. Step 3: Reduce the heat on your pot to low. Slowly pour the tempered yogurt mixture into the chili, stirring constantly. Step 4: Stir in the optional 1 cup of shredded cheese until it has melted.
Serve the hot, creamy chili immediately, topped with a generous sprinkle of fresh cilantro and your other favorite toppings.
Creamy White Chicken Chili (Easy & Healthy Recipe!)
A quick, easy, and healthy recipe for a creamy white chicken chili made in a single pot. This one-pot meal features a flavorful base of sautéed onion and garlic, with cubed chicken breast browned right in the pot. The chili is loaded with cannellini beans and corn, and seasoned with a warm blend of cumin, coriander, and paprika. A unique, healthy creaminess is achieved by stirring in plain yogurt at the end instead of heavy cream. The soup is then simmered to meld the flavors, creating a comforting weeknight dinner.
Ingredients
- 1 Tbsp avocado oil or olive oil
- 1 lb boneless, skinless chicken breast, cubed
- 1 tsp minced garlic
- 1/2 small yellow onion, diced
- 2 (15.5-ounce) cans cannellini beans, drained and rinsed
- 2 cups chicken broth
- 1/2 cup corn (frozen or canned)
- 2 tsp cumin
- 1/2 tsp coriander
- 1 tsp paprika
- 1/2 tsp oregano
- 3/4 cup plain yogurt
- 1 cup shredded cheese (optional)
- Salt and pepper to taste
- Fresh cilantro, for topping
Instructions
- In a large pot or Dutch oven, heat the oil over medium heat. Add the onion and garlic and sauté for about 5 minutes, until the onion begins to soften.
- Add the cubed chicken and cook for about 10 minutes, stirring, until it is browned on all sides.
- Add in the drained cannellini beans, chicken broth, corn, cumin, coriander, paprika, and oregano. Bring the mixture to a simmer.
- Continue to simmer for about 10 minutes to allow the flavors to blend.
- In a small bowl, whisk the yogurt with about 1/4 cup of warm water to thin it slightly.
- Reduce the heat to low, then stir in the thinned yogurt and the optional shredded cheese into the chili until just combined and melted. Do not let it boil.
- Season with salt and pepper to taste.
- Serve warm, topped with fresh cilantro.
Notes
- This is a one-pot meal that’s perfect for a quick and easy weeknight dinner.
- Using plain yogurt is a healthier, high-protein alternative to heavy cream for creating the creamy soup base.
- Tempering the yogurt by mixing it with a little warm water or broth before adding it to the hot soup is a key step to help prevent it from curdling.
- This recipe is naturally gluten-free.
The Ultimate Toppings Bar
A hearty bowl of chili is the perfect canvas for all sorts of delicious toppings! Set out a variety of small bowls so everyone can customize their own perfect bowl.
- Creamy & Cooling: A large dollop of extra sour cream or Greek yogurt, and fresh, diced avocado.
- Cheesy: An extra sprinkle of shredded sharp cheddar or Monterey Jack cheese.
- Fresh & Zesty: A sprinkle of fresh, chopped cilantro or sliced green onions, some diced tomatoes, and some lime wedges for squeezing.
- Crunchy: A large handful of salty, crushed tortilla chips or strips.
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Storage and Make-Ahead Tips
Chili is the ultimate make-ahead meal, as the flavors actually become even deeper and more delicious on the second day!
- Make-Ahead: You can prepare the entire chili a day or two in advance and store it in the refrigerator.
- Storage: Store any leftover chili in an airtight container in the refrigerator for up to 5 days.
- Freezing: This chili freezes beautifully! Let it cool completely, then portion it into freezer-safe containers or bags. It will keep in the freezer for up to 3 months.
Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to a creamy, yogurt-based soup that doesn’t curdle?
The secret is to temper the yogurt. By whisking a small amount of the hot broth into your yogurt before adding it to the hot pot, you are gently and slowly raising its temperature. This prevents the yogurt from getting “shocked” by the hot liquid, which is the key that keeps it from curdling or separating and ensures a perfectly smooth and velvety final texture.
Q2: Can I make this chili ahead of time and freeze it?
Yes, this is a perfect freezer meal! This chili freezes and reheats beautifully. For the best result, it is a great idea to wait to add your fresh toppings, like the cilantro and the tortilla chips, until you have reheated and are ready to serve the chili.
Q3: Can I make this recipe in a slow cooker or an Instant Pot?
Yes! To make it in a slow cooker, simply sauté your aromatics and brown your chicken on the stovetop first. Then, transfer them and all the other ingredients (except for the yogurt and cheese) to your slow cooker and cook on Low for 4-6 hours or on High for 2-3 hours. Stir in the tempered yogurt and cheese at the end. For the Instant Pot, use the “Sauté” function to cook your aromatics and chicken. Then, add all the other chili ingredients, secure the lid, and pressure cook on High for 10 minutes.
Q4: What is the best way to shred chicken for a soup?
A fantastic and super-fast shortcut is to use your stand mixer! If you poach your chicken breasts whole in the soup first, you can remove them and place them in the bowl of your stand mixer with the paddle attachment. Turn the mixer on a low speed, and in less than a minute, you will have perfectly shredded chicken.
Q5: Can I make this recipe vegetarian?
Of course! To make a delicious and hearty vegetarian white chili, simply omit the chicken and use a high-quality, savory vegetable broth. To make up for the bulk, you can add an extra can of your favorite beans, like pinto or Great Northern beans, and some sautéed mushrooms.