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White Chicken Chili

A scrumptious bowl of white chicken chili is a great alternative to beef chili.

A creamy white chicken chili can be a great change of pace when the typical beef and tomato-based chili isn't what you're craving. Sweeter and milder than the usual chili, it still has that chili kick we all love without the acidity of the tomato.

As with its beef counterpart, this chili is wonderfully filling and full of meat and beans to keep even the hungriest tummy satiated for hours.

I recommend using chicken thighs for this dish. The thigh results in a juicy, tender meat where chicken breast could easily dry out and become too tough.



(Makes 8 servings)

  • 2 teaspoon avocado oil (or canola oil)

  • 4 skinless, boneless chicken thighs

  • 1 large sweet onion, diced

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 4 cloves garlic, minced

  • 1 tablespoon chili powder

  • 1 teaspoon ground cumin

  • 1 teaspoon cornstarch

  • 1/2 teaspoon red chili flakes

  • 1/4 teaspoon dried oregano

  • 3 cups low-fat chicken stock, divided

  • 2, 15oz cans cannellini beans, drained

  • 1/2 cup peaches and cream kernel corn, thawed

  • 1/4 cup low-fat sour cream

  • juice of 1 lime (optional)

  • 1/4 cup green onions, chopped (optional)



In a medium stockpot over medium-high heat, add the oil. Once the oil is hot, add the chicken thighs and cook for about 5 minutes per side until they are browned, reducing the heat to medium halfway through cooking when you flip the thighs over. Transfer the chicken to a plate and set aside to cool.

Add the onions, salt and ground black pepper to the pot and sauté until translucent (about 5 minutes). As the onions cook, they should begin to lift the fond from the bottom of the pot. Add the garlic and sauté for an additional minute. Add in the chili powder, cumin, cornstarch, chili flakes, and oregano. Mix well and give it a few minutes to cook before adding 1 cup of chicken broth. Stir well to combine and bring to a simmer.

While waiting for the pot to come to a simmer, chop the chicken thighs into bitesize pieces.

Add the rinsed beans and the remaining chicken stock. Bring to a simmer. As the beans simmer, use the back of a spoon to break some of them apart to help thicken the chili. Add the chicken and kernels of corn. Return to a simmer and cook for 20 minutes, stirring regularly. Remove from the heat and let cool for 15 minutes. Stir in the sour cream and mix well.

Taste for seasoning and adjust as needed. Serve garnished with a squeeze of lime juice and sprinkled with green onion, and/or additional corn kernels (optional).


Nutritional Information Per Serving:

total calories = 194 | total fat = 4.82g | saturated fat = 1.3g | cholesterol = 48.54mg | sodium = 442.59mg | net carbohydrates = 18.22g | dietary fibre = 5.18g | sugars = 3.69g | protein = 15.22g

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