Healthy White Bean Chicken Chili


This healthy white bean chicken chili is loaded with cannellini beans, corn and green chiles. It’s packed with protein, has a ton of flavor and cooks up in just 30 minutes.

You asked, I listened! A few weeks ago I asked what recipes you wanted to see from me and I had a ton of requests for soup! Ask and ye shall receive. 😉

A bowl of white bean chicken chili topped with jalapeños and avocado.

Prior to this recipe, I had never made a white bean or a chicken chili before, so I decided that this would be a fun one to test! I gravitate towards soups that somehow feel relatively light and refreshing while also being comforting. This soup is just that. It’s packed with vegetables and flavor while also being dairy and gluten-free.

A pot of white bean chicken chili with a serving ladle.

Make a Thicker Broth With Mashed White Beans

This chili is broth-based and doesn’t feel as thick or heavy as chili usually does. That said, if you like a thicker broth you can always use a fork or potato masher to mash one can of the cannellini beans before adding them into the pot. This is a great trick for thickening up any broth-based soup!

ALSO, fair warning: my version of this soup turned out quite spicy because the jalapeños I purchased were extra strong. I love spice and it gave the chili a great flavor, but if you don’t love spicy or have kids who will be eating this too, I recommend using less jalapeño.

Ingredients measured out to make Healthy White Bean Chicken Chili: oregano, jalapeño, onion, broth, garlic green chiles, corn, cannellini beans, chili powder, chicken, olive oil, pepper, cumin and salt.

Here’s What You Need:

  • vegetables – garlic, yellow onion, jalapeño
  • green chiles – I used mild canned diced green chiles – they’re not too spicy but add a nice, complex flavor
  • boneless skinless chicken breasts
  • low-sodium chicken broth – I prefer using low-sodium so I can control the amount of salt in the recipe!
  • cannellini beans or another white bean like navy beans or great northern beans
  • corn – I like using frozen corn and there’s no need to thaw before adding to the chili
  • spices and seasonings – dried oregano, ground cumin, chili powder, sea salt and pepper
  • optional toppings – chopped cilantro, green onion, avocado and additional jalapeño slices
Collage of four photos showing the steps to make Healthy White Bean Chicken Chili, from cooking the onion, adding broth and chicken, shredding the chicken and then stirring in the beans and corn.

How to Freeze (and Thaw!)

This chili is freezer friendly… aka perfect for weekly meal prep or meal prepping before a baby. To freeze, allow the chili to cool completely. Place in a freezer-safe storage container and freeze. Soup will be good for up to three months.

When you’re ready to enjoy, place the frozen chili in the refrigerator the night before to partially thaw. The next day, add to a saucepan and heat until warm, stirring occasionally. If the soup is too thick for your liking at this point, feel free to add a little broth or water to thin.

Two bowls of white bean chicken chili.

What to Serve With Chicken Chili

This chicken chili is a full meal on it’s own – especially if you add all the toppings! That said, I love serving this chili with a little something extra like tortilla chips. If you want something more filling, it’s also delicious with cornbread. My pumpkin cornbread would be perfect!

Love Cozy Soups and Stews? Try These:

White Bean Chicken Chili

5 from 70 votes
This healthy white bean chicken chili is loaded with cannellini beans, corn and green chiles. It has a ton of flavor and cooks up in just 30 minutes.
A bowl of white bean chicken chili topped with jalapeño slices and avocado.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6


  • 1 Tablespoon olive or avocado oil
  • 2 cloves garlic, minced
  • 1 yellow onion, diced
  • ½-1 jalapeño, seeded and diced*
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon sea salt
  • ¼ teaspoon ground pepper
  • 2 4 oz cans mild diced green chiles
  • 1 lb boneless skinless chicken breasts
  • 5 cups low-sodium chicken broth
  • 2 15 oz cans cannellini beans, drained and rinsed*
  • 1 1/2 cup frozen corn, no need to thaw
  • chopped cilantro, green onion, jalapeño and/or avocado, for garnish
  • cornbread or tortilla chips, for serving


  • Heat oil in a large pot over medium heat. Add garlic, onion and jalapeño and cook until soft and fragrant, about 5-6 minutes. Add oregano, cumin, chili powder and cook about 1 minute more. Add green chiles, chicken, and broth and season with salt and pepper.
  • Bring mixture to a boil, then reduce heat and simmer, covered for about 10 to 15 minutes, until chicken is tender and cooked through.
  • Use a fork or tongs to remove chicken from the soup, place on a plate and shred with two forks.
  • Place shredded chicken back in the pot and add beans and corn. Bring soup to a simmer and let cook another 10 minutes. Taste soup at this point and season with additional sea salt and pepper if needed.
  • Portion chili into bowls and garnish with chopped cilantro, green onion, extra jalapeño and/or avocado.
  • This chili is great served with tortilla chips or cornbread.


  • Feel free to use a full jalapeño. I used 1/2 of a deseeded jalapeño and the chili had a nice kick.
  • To make the chili thicker, you can mash 1 can of the drained and rinsed beans before adding them to the pot.
  • To freeze: cool chili, place in a freezer-safe storage container and freeze. To use, partially thaw chili in the refrigerator overnight. Add to a saucepan and heat until warm, stirring occasionally. If soup is too thick you can add a little broth or water to thin.


Serving: 1/6 of recipe without toppings Calories: 285kcal Carbohydrates: 32g Protein: 28g Fat: 5g Sodium: 1160mg Fiber: 9g Sugar: 4g
Course: Soup
Cuisine: American
Keyword: white bean chicken chili


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Recipe Rating

    1. Cara
      February 8, 2023 AT 12:17 pm

      5 stars
      So good!!

      1. Brittany Mullins
        February 8, 2023 AT 1:42 pm

        Excellent! I am excited to hear that you are loving this recipe, Cara. Thank you for your review + star rating, I really appreciate it.

    2. Deb
      January 28, 2023 AT 6:16 pm

      5 stars

    3. Jaimee
      April 6, 2022 AT 7:10 pm

      5 stars
      Oh my gosh, made this tonight for dinner and it was amazing!!! One of the best soup recipe I’ve come across in a while 👏👏👏 I had to skip the green chili peppers for the little one and was a little worried a little flavor was going to be missing, but it was DELICIOUS!

      1. Brittany Mullins
        April 7, 2022 AT 8:49 am

        Woo! So happy to hear this, Jaimee! Thank you for making this recipe and coming back to leave a review, I really appreciate it.

    4. Allison
      March 29, 2022 AT 2:13 pm

      I’m have to track my calories, protein, etc- after WLS surgery. I’m trying ti determine this info for a 1 cup serving. I’m having trouble figuring out exactly how much is in 1/6 of the recipe. I eat very small portions and feel sure I’m not eating 1/6 of the recipe. Can you help?
      The recipe is DELICIOUS and I want to keep making it AND sharing it.

      1. Brittany Mullins
        March 30, 2022 AT 9:01 am

        Hi, Allison! Unfortunately, I don’t know how much this recipe makes in volume. I think your best bet would be to make the soup, measure how much you get total, and then see what 6 servings would be (for instance, if it makes 6 cups total, 1 cup would be one serving). I apologize I don’t have a better answer for you.

    5. Jacqueline
      February 6, 2022 AT 11:24 am

      5 stars
      I absolutely LOVE this recipe. I’ve made it many times this year.
      I haven’t been able to find cans of the mild diced green chiles. Do you know how many green chiles (the small hot ones) can replace those 2 cans in the recipe? Thanks a lot!

      1. Brittany Mullins
        February 7, 2022 AT 10:10 am

        Hi, Jacqueline, I’m so glad to hear you love this recipe! I did a quick google search and found that 1 4-oz can of diced chiles requires about 4-5 peppers. I hope that helps!

Parchment paper lined with protein balls.


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