This cozy and healthy white chicken chili is rich with protein and fiber and easy to prep. It’s overflowing with tender chicken, corn, green chiles, and a creamy broth. Set the crock pot and come home to a healthy dinner or follow my tips for the stovetop or Instant Pot.
Need another soup recipe? Try cowboy soup, white chicken lasagna soup, or whole30 zuppa toscana next.
Chili is a classic fall dish and this healthy crockpot white chicken chili, along with my turkey pumpkin chili, is one I look forward to every year. We love chili so much we even make my sweet and spicy chili every Christmas eve!
This recipe might be one of my favorite soups thanks to the savory broth, tender chicken, chiles, and peppers. It’s naturally gluten-free and low carb and easy to make dairy-free with my tips.
Just like healthy chicken tortilla soup, it’s perfect for meal prep and freezer friendly, making it a fall and winter staple.
If you love chicken soup, you’ll love this Instant Pot chicken noodle soup and slow cooker buffalo chicken chili too.
Ingredients You Need
Here are the simple ingredients to make this healthy white chicken chili recipe. Jump to the recipe card for exact measurements.
- Onion: I used a sweet yellow onion, but white onion works.
- Poblano pepper: For the southwest flavor. It’s not spicy!
- Chicken broth: You can try chicken stock or chicken bone broth for added nutrients.
- White beans: These add fiber and delicious texture.
- Corn: For a little sweetness and crunch. Canned corn works great!
- Diced green chiles: They add flavor but aren’t too spicy.
- Seasoning: Oregano, chili powder, cumin, smoked paprika, salt, and pepper.
- Chicken breasts: Chicken thighs are a great option.
- Cream: Coconut cream and dairy free cream cheese add richness. You could easily swap these with heavy cream, Greek yogurt and regular cream cheese.
How to Make Healthy White Chicken Chili
Here are the simple steps, with photos, to make this healthy white chicken chili in the slow cooker. Skip to the recipe card for the printable version.
Step 1. Cook the Veggies. Saute the onion and pepper in a skillet until soft then transfer to the slow cooker.
Step 2. Mix Remaining Ingredients. Add the remaining ingredients, except the chicken, to the crock pot and stir to combine.
Step 3. Add the Chicken. Nestle the chicken into the soup, making sure it’s fully submerged in liquid.
Step 4. Slow Cook. Close the lid and slow cooker on high for 4-6 hours or low for 6-8 hours.
Step 5. Shred the Chicken. Remove the chicken to a cutting board and shred with two knives.
Step 6. Finish the Soup. Add the chicken back to the crock pot with the cream cheese (optional) and cream and stir to melt.
Can I Make it On the Stovetop or Instant Pot?
I love Instant Pot recipes because it makes healthy dinners quick and easy, and soups are perfect for that. Here’s how to make this chicken chili in the Instant Pot or on the stove!
- Stove top: Saute the pepper and onion in a large stock pot then add the remaining ingredients and submerge the chicken. Bring to a boil then turn the heat down and simmer covered, for 20 minutes, until the chicken is tender. Shred the chicken, add the remaining cream, and stir to combine.
- Instant Pot: Add everything to the Instant Pot (no need to saute) in the order listed in the recipe. Pressure cook on high pressure for 20 minutes. Quick release the pressure, shred the chicken, and finish the soup as directed.
Expert Tips
- Adjust the chicken broth. Start by adding less then adjust later to reach your desired consistency.
- Thicker chili: whisk together a cornstarch slurry at the end, like in this ground turkey teriyaki.
- Make it spicy: opt for hot green chiles, a pinch of cayenne, or red pepper flakes to spice things up.
How to Store and Freeze
Store: Refrigerate leftover white chicken chili in a airtight container for up to 5 days.
Freeze after cooking: Allow the soup to cool then transfer to a resealable freezer safe bag or container and freeze for up to 3 months. Thaw overnight before reheating.
Freeze before cooking: Dump all of the ingredients, except the coconut cream, into a freezer bag and mix. Lay flat to freeze solid for up to 3 months. Thaw overnight in the fridge then dump it into the crock pot and cook as directed.
Reheat: Reheat the entire soup on the stove top until heated through or microwave individual servings in 1 minute increments until heated through.
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
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Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
Healthy White Chicken Chili
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Ingredients
- 1 Tablespoon olive oil
- 1 medium yellow onion diced
- 2 poblano peppers seeded and diced
- 3 cloves garlic minced
- 2-3 cups chicken broth or chicken stock
- 2 (15-ounce) cans cans white cannellini beans drained and rinsed
- 1 (15-ounce) can corn drained
- 2 (4-ounce) cans diced green chiles with juices
- 1 teaspoon oregano
- 2 teaspoons chili powder
- 3 teaspoons cumin
- 1 teaspoon smoked paprika
- Freshly cracked pepper and kosher salt to taste
- 1 pound boneless skinless chicken breasts or chicken thighs
- 4 ounces cream cheese dairy-free if needed, optional
- 1 cup full fat coconut milk or heavy cream
- Toppings as desired see notes
Instructions
- Heat the olive oil in a medium skillet over medium heat. Add the onion and poblano peppers and saute for 3-4 minutes, until soft. Add the garlic and cook for another minute, until fragrant. Transfer the mixture to the slow cooker.1 Tablespoon olive oil, 1 medium yellow onion, 2 poblano peppers, 3 cloves garlic
- Add 2 cups of chicken broth, beans, corn, green chilis, and spices and mix to combine.2-3 cups chicken broth, 2 (15-ounce) cans cans white cannellini beans, 1 (15-ounce) can corn, 2 (4-ounce) cans diced green chiles, 1 teaspoon oregano, 2 teaspoons chili powder, 3 teaspoons cumin, 1 teaspoon smoked paprika, Freshly cracked pepper and kosher salt
- Nestle the chicken breasts in the chili and press down to submerge it in the liquid. Cover and cook on high for 4-6 hours on low for 6-8 hours.1 pound boneless skinless chicken breasts
- Remove the chicken to a cutting board and shred with two forks. Place it back in the crock pot with the cream cheese (optional) and heavy cream or coconut cream. Stir to melt and combine. Add up to 1 cup more of broth to reach your desired consistency. Taste and add more salt and pepper as needed. Serve with your favorite chili toppings.4 ounces cream cheese, 1 cup full fat coconut milk
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn
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This was absolutely delicious! Will double the recipe next time!!
Thank you Kara!
Make this all the time, even my toddler loves it! It’s a staple in our house and perfect for the cooler temps!
Thank you so much Nicole!!
If your chicken is frozen, how much longer should you cook it for?
Hey Kassie! I don’t typically recommend putting frozen chicken in the slow cooker so I can’t say for sure!
What can you replace the coconut milk or heavy cream with?
Hi there! You could use greek yogurt.
Very good! I’m adding as a recipe to MFP and need to know the serving size?
How much is one serving?
Thanks!
Hey Elizabeth! You’ll have to figure out the servings by dividing it by 5. I like to weight the entire dish, subtract the pot, then divide that number by 5 to get the grams. I’m working on doing this with all of my future recipes, don’t have that info for this one. Thanks!
No worries! I’ll try that, thanks Molly!