We must have a bunch of chili lovers who read Ambitious Kitchen because my turkey chili from 2015 is still my most popular recipe EVER. If you haven’t tried it yet, ’tis the season to get your chili and pumpkin cornbread game on.
If you’ve already tried it, then I recommend cooking up this creamy, healthy white chicken chili recipe next because hot damn, it might just be my favorite! I have a few secret ingredients and tips for making it extra creamy without using any dairy, and it’s seriously a family favorite. It makes the perfect meal prep dinner and is even freezer-friendly, so it’s truly a winter staple.
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What is white chicken chili?
Traditional chili recipes have a tomato base, beans like kidney beans and/or black beans, and usually have beef. White chili recipes are instead made with white beans (or in this case, chickpeas), typically chicken and mild green chiles. The base is usually from a broth instead of tomatoes, and sometimes even includes cream or sour cream.
The secret to creamy, dairy free white chicken chili
What’s unique about this white chicken chili recipe is that it’s made without any cream, milk or dairy, yet the broth is still so creamy!
The secret? Using delicious chickpeas, in both whole form and then blended to create a rich puree that’s stirred into the soup to replace the cream or milk that’s typically used in most white chicken chili recipes.
Typically, white chicken chili is made with white beans, however, I happen to love the flavor and texture of chickpeas more so I chose to use them in this version and dang, it turned out DELICIOUS.
What’s in this white chicken chili?
This healthy white chicken chili is made with simple ingredients you likely already have in your cupboard and fridge, making it the perfect recipe to meal prep or serve during game day. Here’s what you need to make healthy white chicken chili:
- Veggies: you’ll need a white onion, mild green chiles & corn.
- Spices: we’re loading this chili up with cumin, chili powder, oregano, coriander and plenty of salt & pepper.
- Proteins: this white chicken chili has both boneless skinless chicken thighs (or feel free to use chicken breasts) and chickpeas for a boost of protein.
- Chicken broth: we’re using some low sodium chicken broth to simmer that chili all together.
- Garnishes & toppings: I love topping my bowl with lime, fresh cilantro, jalapeño, and tortilla strips or chips!
How to make white chicken chili in the slow cooker
Making healthy white chicken chili in the slow cooker or crockpot is EASY!
- Blend your chickpeas. Start by blending one of the cans of chickpeas + water (or broth) as indicated in the original recipe instructions.
- Add your ingredients. Next, add all ingredients (including the whole chickpeas AND blended chickpeas) except the lime juice and cilantro to your slow cooker. In this version, I also recommend reducing the chicken broth in the recipe by 1 cup as your slow cooker will create condensation and additional liquid as the soup cooks.
- Slow cook it. Cook everything on high for 3-4 hours or low for 6-7 hours.
- Shred the chicken. Remove the chicken from your slow cooker, shred it, and then add back to the slow cooker, then stir in lime juice and cilantro.
- Season & enjoy! Feel free to adjust the salt & pepper or kick up the spice and serve it up!
Storing & freezing tips
- To store: this white chicken chili will stay good in your fridge for about 5 days. Once your chili is completely cooled, just place it in an airtight container (or multiple, if you’d like to meal prep it) without the additional toppings and place it in the fridge. To reheat it, simply do so in the microwave with a microwave safe bowl, or feel free to reheat it on the stovetop. Add your toppings once you’re ready to serve!
- To freeze: yes, you can freeze this white chicken chili! Follow the instructions above, but instead of placing the chili in the refrigerator just put it in your freezer for up to 3 months. To reheat, simply thaw the chili overnight and reheat on the stovetop or in the microwave when you’re ready to eat.
More healthy chili recipes to try
- Healthy Turkey Chili
- Actually, the Best Vegetarian Chili Ever
- Slow Cooker Black Bean Pumpkin Chicken Chili
- Black Bean, Sweet Potato & Quinoa Chili
- Slow Cooker Salsa Verde Chicken Chickpea Chili
Get all of our soups, stews & chilis here!
I hope you love this easy, healthy white chicken chili recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Healthy White Chicken Chili
Ingredients
- ½ tablespoon olive oil
- 1 medium white onion, chopped
- 1 can mild green chiles (or sub 2 seeded and diced jalapenos)
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- ¼ teaspoon coriander
- ¼ teaspoon dried oregano
- 4 cups low sodium chicken broth
- 2 (15 ounce) cans chickpeas, rinsed and drained
- ¾ teaspoon salt, plus more to taste
- Freshly ground black pepper
- 1 ½ pounds boneless skinless chicken thighs (or chicken breast)
- ½ cup frozen corn
- 1 medium lime, juiced
- ⅓ cup fresh, chopped cilantro
- For garnish:
- Tortilla strips or chips
- Extra cilantro
- Avocado slices
- Extra lime wedge
Instructions
- Add olive oil to a large dutch oven or large pot and place over medium high heat. Add onion and green chiles and cook until softened, about 3-4 minutes.
- Next stir in cumin, chili powder, coriander and dried oregano; allow the spices to cook for 30 seconds, then add in chicken broth, 1 can of drained chickpeas (about 1 1/2 cups chickpeas), uncooked chicken breast and salt and pepper. Simmer on medium low heat for 20-30 minutes.
- After 20 minutes, remove the chicken with a slotted spoon and shred with two forks. Next add in fresh lime juice and cilantro.
- Finally, add the remaining can of rinsed and drained chickpeas (1 1/2 cups chickpeas) and ½ cup water (or broth) to a blender. Blend until somewhat smooth, adding a little more water if necessary.
- Pour blended chickpeas into soup pot and then stir in the corn. Allow soup to cook and simmer for 5-10 more minutes. Serve with tortilla chips, an extra lime wedge and avocado if you’d like. Serves 4. Enjoy!
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on January 1st, 2019, republished on January 6th, 2022, and republished on September 20th, 2023.
312 comments
This is delicious!! Might try hot green chiles next time for a little more spice.
Love that idea!!
looks yummy@ Can’t wait to try it!
looks yummy@ Can’t wait to try it!
It is! Enjoy 🙂
It’s in the slow cooker – I messed it up and blended all of the chickpeas though 🙈 oops!
No problem! I’m sure it was still delicious 🙂
love all of these ingredients and thank you for sharing this recipe, especially since it works so well with my slow carb diet
Great! Enjoy 🙂
This is delicious and SO simple! Great recipe!! Thanks for sharing 🙂
So glad you loved it!
came out great! family loved it!
Amazing!
Made this today and it was super delicious. I used 1 jalapeno pepper, 1 serrano pepper and used hot paprika instead of chili pepper. My husband loved it and I will be definitely making it again. Thanks for the recipe.
Delicious! Glad you both enjoyed.
It looks so yum! What a nice recipe for today dinner. Thank you for sharing!
Absolutely! Enjoy 🙂
Do you think this would work with white beans?
Yes!
Do you think this would work with white beans?
Yes!
When you do this recipe in a crockpot, do you blend the chickpeas at all? (Confused.)
Yes start with blending the chickpeas and add those to the slow cooker with the rest of your ingredients 🙂
When you do this recipe in a crockpot, do you blend the chickpeas at all? (Confused.)
Yes start with blending the chickpeas and add those to the slow cooker with the rest of your ingredients 🙂
What size can of green chiles do you use? Can’t wait to make this!
What size can of green chiles do you use? Can’t wait to make this!
A 4oz can! Enjoy 🙂
Made this last night. Easy to make and very tasty!!
Glad you enjoyed Carole!
Made this last night. Easy to make and very tasty!!
Glad you enjoyed Carole!
Delicious! Made this in the crockpot and it was super quick and easy. Your spice blends are always perfect! The chickpeas were such a great addition, and blending part of them was genius. Everyone loved this! Next time I will be making a double batch so I can have some in the freezer for busy days.
So happy to hear that Kristine! this one’s great for meal-prepping (I love having chili in the freezer for those days).
Delicious! Made this in the crockpot and it was super quick and easy. Your spice blends are always perfect! The chickpeas were such a great addition, and blending part of them was genius. Everyone loved this! Next time I will be making a double batch so I can have some in the freezer for busy days.
So happy to hear that Kristine! this one’s great for meal-prepping (I love having chili in the freezer for those days).
The weather has finally warmed up, and Im switching my game plan to include this instead of traditional chili for our Supe rBowl party. Quick Question: What is the best way to cook chicken to ensure nice moist shredded meat? Boil? Roast?
Just made this tonight and followed the recipe exactly—it is SO GOOD! Any other white chicken chili recipes I’ve tried have been typically bland. This recipe has a kick to it and great depth of flavor, all while still being super simple to make! Thanks AK for the winners you keep turning out! 🙂
I’m so glad you found this one! My absolute fav white chicken chili. Thank for your note Miriam!
I’m excited about fall cooking! Can’t wait to try this.
Hope you love it!
Cannot wait to try this! Could this be made using shredded chicken leftover from a roast? Would you just add it in at the end with the blended chickpeas?
Yes, you got it! Just add it to the pot at the end of cooking and allow it to simmer for at least 10 minutes to infuse the flavors into the shredded chicken.
Chili is one of my favorite soups of all time, but I’ve never tried white bean before! Sounds SO good, and I love how you styled it with the tortilla strips 🙂 Beautiful!
You’ll have to give this one a try! So delicious 🙂
So excited to try this!! I see it serves four, any chance you know about how many cups are per serving? Thinking I may need to double the recipe, I’ve got some hungry people in my house who DEF want seconds and thirds of this!
Hi Kelly! There are approximately 1 1/2 cups per serving as it’s a thick chili!
Would frozen chicken be an option for the 6-7 hours on low or is defrosted best?
Frozen should work great! 🙂
Very Very Very amazing recipes. I like your evry recipe. Keep it up.
Glad you’re finding ones you love!
how many cups per serving is this?
Approximately 1 1/2 cups as it’s a thick chili!
Really enjoyed this recipe !
So happy to hear that!
One of my favourite recipes yet! So delicious, thank you for always posting such easy recipes! I’ll be making this one again and again x
I’m so glad you love this one! Perfect staple for fall & winter 🙂
Hi-I’ve read the recipe about four times now-it’s not mentioned (if it is and I’m just not seeing it here or via the hard copy I printed-forgive me!), but I assume the corn is added with the blended chickpeas-correct?
LOVE your recipes-can’t wait until this soup is done!
This was insanely delicious! Doubled the chili’s, added in a few more veggies, and it was loved by all!
Love this one for fall!
My husband loves green chiles and I love chickpeas so I knew I had to make this. We both loved it! I used 2 cans of chiles for him and it turned out great. I missed the directions to cook the chicken in the chili and had precooked & shredded it already but I just added it in at the end and it worked out. Thanks for a delicious recipe!
This one is perfect for you two! And using precooked & shredded chicken is a great idea. Glad you enjoyed!
Great recipe! I used chicken thighs which I dry poached separately with spices, s&p and olive oil. Hearty, healthy and satisfying- thank you for another successful recipe!
Perfect! Glad you loved this one!
I’m about the make this for the 2nd time this weekend! It’s so amazing! And made the turkey chili earlier this week!
For they turkey it said a serving was 1 1/2 cups for the nutrition facts. Is it the same for this?
So happy to hear that! Because this serves 4 it will be closer to 2 cups I believe 🙂
How many chicken breasts if making in the slow cooker?
You should use 1 1/2 pounds. I’ve updated the recipe to include the proper measurement for this! 🙂
I have had a hard time adjusting to cuttings bunch of foods out of my diet for my health. This soup was the best tasting thing I have had in weeks! SO busting with flavor. He like juice just put it over the too for me and I love that it’s dairy free, yet still creamy!
So happy you found this one! The lime juice is a must 🙂
My girls went crazy over the healthy white chicken chili!
So glad they loved it!
Delicious ! This one is a keeper !
Glad you like it!
This can also be made with rotisserie chicken. And I have substituted canned white beans for chickpeas. Also freezes well.
Great idea! Sounds delicious.
This was excellent! I doubled the recipe and a little more than doubled the spices but otherwise stuck to the recipe. I think next time I might use a little less liquid and throw in a bell pepper. I’m wondering if it would work to make the chicken ahead of time or if cooking it with the rest of the soup is important for the flavor.
Amazing! Glad you enjoyed. Yes, you can use already cooked shredded chicken. Just put it in during the last 10 minutes of cooking along with the blended chickpeas.
Oh my this does look good! I love the creative addition of adding some avocado slices on top – an excellent way to get some more healthy fats mixed in for a balanced meal.
I’ve also used chickpeas blended to thicken curries in the past, and with some chopped tomatoes they make quite a versatile all-round cooking sauce, too!
Thanks for sharing, can’t wait to try a chicken chili 🙂
James
It makes such a difference! Hope you love this one 🙂
For the slow cooker recipe, do you add all of the chickpeas or do you follow the stove top recipe when it comes to the chickpeas? Thanks!
You’ll still blend 1 can of chickpeas to your slow cooker, but just reduce the chicken broth in the recipe by 1 cup 🙂
If using the slow cooker , would you still blend chicpeas and broth ?
Yep, add everything (included the blended chickpeas), but reduce the chicken broth in the recipe by 1 cup. Slow cooker instructions are in the note section of the recipe 🙂
making this tonight!!! 🙂 Any idea how you’d do it in an Instant Pot?
Delicious! I don’t cook with an Instant Pot so I’m not sure what the instructions would be. Let me know if you try it that way!
This recipe was super easy and absolutely delicious. I used boneless chicken thighs.
Perfect! So happy to hear that.
I made this soup twice and I LOVE it!! I never usually cook and the directions were so easy to follow, would definitely recommend! I used chicken breast instead of chicken thighs and it’s delicious 👏🏻👏🏻
Amazing! So happy you gave this one a try!
I made this tonight and it was so delicious! Super hearty and filling. Perfect for a cold night!
Perfect! Glad you enjoyed!
Just made this for the family. Let me say this. It is delicious! I doubled it to ensure we had enough. However, this is basically tortilla soup, but with corn and garbanzo beans. But either way you have a good recipe for chicken tortilla or chicken chili. She did a great job in this recipe.
Glad you enjoyed! This is a great one to double for the whole family 🙂
I have made this several times and love it more and more! Rotisserie chicken has worked out great 🙂
So glad you love it! Great idea with rotisserie chicken 🙂
This recipe is absolutely the best! The flavors combined produce such a great soup. My 3 kids ages 7 and under all love it too! Thank you for creating such great recipes! I have made this recipe at least 3 times in the last month.
This soup is genius!! I’ve been making it for a year now and it’s become a major go-to. I blend one can of chickpeas and then add a can of white beans (like navy or cannellini) instead of the second can of chickpeas. I also make this with rotisserie or salad bar chicken breast to save time. The toppings and lime are so good. It’s still amazing without cilantro if you don’t want to buy a whole bunch or don’t like it. I made it for a dinner party and everyone raved. Thanks Monique!
Love those ideas! This one’s great for customizing with what you have on-hand. So glad everyone enjoyed!
I made this recipe with a few changes….home cooked mayocoba beans, homemade chicken stock and chicken breast meat, juice of 2 limes and 1/2 c cilantro, some sriracha and extra chili powder…and less salt. I didn’t have any corn…. it is the lime juice at the end that really finishes the flavors of this delicious dish. Thanks so much for the recipe and your inspiring blog. My daughter-in-law sent me the peanut butter banana oatmeal muffin recipe and I’ve been hooked ever since!
OOPS…1 more item I added to the chili…I sauteed 6 cloves minced garlic in after the onion.. It was not too much at the end.
So happy you liked this one with a few tweaks! Perfect for customizing 🙂
This has to be one of my most favourite recipes in the last year and I cook ALOT. I do this for meal prep on Sunday and don’t get bored of it after 4 days. Very flavourful and healthy. I roast tomatoes and green beans on a sheet pan to top off for some freshness.. Thanks for the recipe its perfect.
I’m so glad you love this one! It’s one of my favs for meal prep, too 🙂
This was a delightful soup! The only change I made was using half a can of hominy in place of the corn. This gave it a little extra creaminess and a hint of an authentic corn tortilla taste! Don’t skip blending the second can of chickpeas! What a great creamy substitute for heavy cream. Five stars!
Perfect! So glad you loved it!
Hello:
This recipe looks great. I can’t eat corn. What’s a good vegetable to substitute for corn? I like to add veggies to all my one-pot meals so I don’t have to cook an extra vegetable to get my daily quota of green things.
Thanks,
Angie
Hi! Feel free to leave the corn out or add a veggie like bell pepper 🙂
Don’t get me wrong, this chili is delicious but it was missing something for me
Sorry to hear that! I’ve found it to be perfectly flavorful – not sure what it could be!
Hey there! So I got all the ingredients to make this for us during quarantine time and was SO excited but I forgot to buy the canned chilis!!! Do you think this would still be good without them?
Also I’m trying to cut back on the chickpeas the don’t always agree with me but I don’t like white beans. Do you think using just one can of garbanzo beans would ruin the deliciousness? Like half in the chili and half blended? Because I can’t ever trust myself to just have one serving…..
Hi! Personally I like the recipe as is and wouldn’t recommend changing it too much!
Making this beauty for dinner tonight, haven’t served it but looks and smells FANTASTIC. I actually just took the broth straight from the soup to blend my chickpeas, since I didn’t think it needed the additional liquid, and the chicken added yummy flavor! A quick question on the slow cooker version–would you add the blended chickpeas at the start too? Or stir them in at the end?
Delicious! And yep, add everything (included the blended chickpeas), but just reduce the chicken broth in the recipe by 1 cup. Slow cooker instructions are in the note section of the recipe 🙂 hope you’re loving this one!
I made this the day before we ate it to allow the flavors to develop. It is a tasty recipe but we thought it was too bland so I increased the amount of cumin to 1 1/2 tablespoons and I ended up adding 2 1/2 teaspoons of Trader Joe’s taco seasoning. I used the recommended amount of chili powder but the flavor profile of organic McCormick’s version was too muted for us. Perhaps the puréed beans contributed to the dilution of flavor too. We weren’t necessarily looking for heat but I think making a variation of this using white pepper would add a nice kick. I would also consider making it again but substituting Ancho chili powder (no white pepper needed). Yummy with yogurt, sour cream and/or shredded cheddar. If you have access to a Trader Joe’s their organic New Zealand grass fed cheddar is amazing.
This one’s great for customizing to your spice & taste preferences, too! Let me know how it goes with ancho chili powder 🙂 and love that cheddar!
This was amazing!!! I seasoned my chicken alittle with garlic and chili powder first but wow my fiancé had two bowls he luved it! Your recipies are really helping during this time of quarantine really makes me look forward to making something new!
Delicious! So glad you’re finding recipes here that you love 🙂
I made this for dinner tonight. It was delicious and I loved that it was healthy! Yummy!
Perfect! Glad you enjoyed 🙂
This was delicious and my family really liked it. I followed the recipe except for adding a yellow bell pepper to it.
I’m so glad! Great idea to add some extra veggie 🙂
Wow!!! SO delicious! Have never made anything like this so was a little hesitant about the garbanzo bean blend for the creamy effect, but husband and kids loved it so much we are wondering what else we can do a garbanzo blend with! Amazing recipe, loaded with flavor and the guilt free with no cream makes it that much more enjoyable. Modifications were bone in skin on chicken thighs we just removed bone skin and excess fat when shredding. also we used the brewing soup to blend the garbanzo beans, instead of water. The cilantro and avocado were perfect toppers, and blue corn tortilla chips. Yummm. It won’t disappoint 🙂 Thanks for the awesome recipe!
Amazing! So happy the whole family loved it!
This recipe is delicious! My son has a dairy allergy and I am always trying to find new recipes to make that are dairy free and this one has become one of my family’s favorites! The shredded chicken thighs with the creamy blended chickpeas makes for an amazing combination. Thank you for the amazing recipe!
Perfect! So happy you liked it 🙂
Not bad, but I wouldn’t call this chili, it was very brothy. Needs to be thickened more, spices doubled and chicken increased a bit.
Hmmm it should be pretty thick with the blended chickpeas, chicken and regular chickpeas, but feel free to add as you like!
If making it in the slow cooker do I need to blend the can of chickpeas or just add both cans unblended to the slow cooker?
You’ll still blend 1 can of chickpeas to your slow cooker, but just reduce the chicken broth in the recipe by 1 cup 🙂
If we’re using a slow cooker how do we handle the chickpeas? Do we skip the blending step?
You’ll still blend 1 can of chickpeas and add it to your slow cooker, but just reduce the chicken broth in the recipe by 1 cup 🙂
So delicious!! Perfect dinner for a chilly evening!
Absolutely! Glad you enjoyed 🙂
Just made this for dinner and it’s so healthy and delicious! I washed the jalapenos when I was seeding them and will probably skip the washing the next time I make it to add some heat. What a great recipe!
Yes feel free to keep the seeds in if you like some heat! Glad you enjoyed 🙂
I cooked it in the slow cooker on low for about 12 hours (which is longer than the recipe states, but is the length of time I’m away for work) and it still came out perfectly. I’ve made it previously on the stove top. Both methods are delicious.
Best white chicken chili my husband and I have ever had!!!
I’m so glad!!
So flavorful!! Made some of your pumpkin cornbread muffins for the perfect fall lunch.
Love that! Perfect combo.
My whole family absolutely loved this recipe! It was simple to make and the flavor was the perfect balance. It was extra delicious as leftovers the next day too. Definitely keeping this in our fall rotation!
I’m so glad! Perfect for fall 🙂
Incredible recipe! My husband loves it and is a staple in our house.
I’m so glad!
We go the spicy route and use jalapeños, great flavor, nice heat, and we always want second bowls 😅
We usually let it cook a little longer than is listed because in my opinion the only thing that can tarnish the experience is the crunch of a chickpea in every bite. (I like them to be a little softer)
Love that! I typically use canned chickpeas (which are fully cooked) so that will help, too 🙂
This is so delicious and flavorful! The puréed chickpeas really do mimic the creaminess of a traditional chili. It also holds up so well in the fridge! Will definitely be a Fall weeknight dinner staple.
I’ve been on a soup kick and this one is definitely a favorite. So easy to make. I used jalapeños for an extra kick. I loved the idea of blending the chickpeas. I used the option of blending the chickpeas with broth. So good!
So happy it’s a fav!
Excellent recipe! I’ve been looking for a creamy white chicken chili (and the fact that this a great dairy-free option is awesome too). I follow the recipe exactly aside from two things
–I decided to save myself a few extra dishes and just pureed the chickpeas that were already simmered in the soup. I really liked how it blended out the cilantro & onion as well! Then I just added in the other can of chickpea and let that simmer for another 10 mins or so (this dish will get reheated, so I wasn’t worried about the second round of chickpea being under-done).
— my grocery only had tinned hot hatch chiles, so I went with those. The heat was tolerable and definitely blended out a bit once the chickpeas were pureed.
I’ll definitely be making this again!
Perfect! This one’s great for customizing 🙂 glad you enjoyed!
This has become a family favorite!! So easy, full of flavor, and healthy. Sometimes I add a little more spice.
I’m so glad! Perfect for fall & winter 🙂
This recipe is amazing and your family won’t even realize it’s healthified! The blended chickpeas used as a thickener is genius. I made this in the crockpot and used white hominy beans in place of one can of chickpeas because that’s what I had on hand. Will definitely make again soon.
Love it! Such a great dinner 🙂
This is so good! It’s actually my favorite soup right now. I’ve made this twice and getting ready to make it again right now so I thought I should write a review. My two daughters (in their 20s) loved it too. One said it was the best soup she has ever had and one said it’s something that she would buy in a restaurant. I make it as-is minus the green chiles since I don’t like them.
Amazing! So happy to hear that!
One of the BEST and easiest recipes I’ve ever tried. My roommates were practically running back to the kitchen for seconds and so was I! I actually added a can of black beans as well which we all loved. Hearty, flavorful and delicious. Perfect for winter! Thank you!!
So happy to hear that! Such a great dinner 🙂
Making this tonight for the third time in one month – it’s the BEST!! Love that it’s dairy free, yet still creamy, and has so much flavor. PLUS, it’s a super easy recipe to follow!
Amazing! So glad you love it!
Healthy and Delicious! I prefer chickpeas over beans, so I was delighted to find this recipe. Because the green chiles tend to be bit tart, I left out the lime juice and I just served lime wedges so everyone can add as much lime juice as they want, and we topped the soup with tortilla strips, fresh avocado, shredded cheese, and cilantro! Yum! My kids loved it too! And I love that there is also a crockpot recipe (great for busy moms).
Every recipe I’ve tried from Ambitious Kitchen has been a success! Thank you so much Monique!
Perfect! So glad you found this one!
This was delicious. Easy weeknight meal.
Absolutely! Glad you enjoyed 🙂
Made this last week and it was delicious. My kids loved it, too, and said it was way better than my original white chicken chili recipe.
So glad it was a hit!
This was fabulous! I had bone in chicken thighs with skin so deboned and deskinned them and made a chicken broth with it. I also took one can of black beans instead of chickpeas but did use the can of chickpeas to blend the sauce. My children (3 and 5) also loved it. I served it with quinoa and added some sriracha for the adults.
Perfect! So glad it was a hit!
Made this in my crockpot the other night (but I fried the onions prior to adding them in) and it was really good. I made tortilla chips in the oven from a multigrain tortilla wrap and olive oil and salt- so easy and the kids loved having chips with dinner. It’s going on my “make again list”. Thanks Ambitious Kitchen!
Perfect! So happy to hear that 🙂
I have a very hard time finding your recipes. How should I be doing it?
Hi! Are you looking for specific recipes? You can always use the search bar in the upper right corner and type the name in, check out all of our categories, or use the recipe index 🙂
Wow wow wow!!! I’m a huge fan of your chilis and soups such as the minestrone, turkey chili and butternut squash lentil soup, BUT this one is by far one of my faves! Maybe its the latina in me but it reminded me of home. This soup is packed with protein, so flavorful with minimal ingredients, got a little quick to it but mild enough not to cause me heartburn. This will be a repeat for meal plan, glad I made it just in time for this Chicago winter storm! 😋 thanks Monique!
Really great recipe! Simple, no fuss, easy to prepare, and full of flavor. I used chicken tenders and subbed one of the cans of chickpeas for cannellini (the one that wasn’t pureed). Definitely a keeper!!
Absolutely! Glad you enjoyed 🙂
Amazing recipe – have used it time and time again. It’s hearty and protein packed, but not overwhelming like tomato/beef based chili. Flavor is so easy to develop, not something you need to let simmer/season for hours.
Absolutely! Glad you enjoyed 🙂
I make this all the time. I crave this soup in the winter. I dont eat chicken so I make it with ground turkey breast and it is delicious!
Perfect! Glad you enjoyed 🙂
I made this for dinner one night with leftover roasted chicken (makes it EVEN easier,btw) and it was AMAZING. I used jalapeños and cut back on the spice for my 3 year old (next time I would just scoop his into a separate pot and use full amount of spice). Served with warm GF cornbread and avocado…this will definitely be making its way into our weekly menus more often! It’s also incredible cold the next day! Thanks Monique!
Love it! So glad you enjoyed!
My husband always claims that he does not like chili or soup, but he liked this one! I found it to be very flavorful and easy to put together.
Made this and it was soo delicious. I switched things up and added some black beans and tasted so good. Great to stay warm on a rainy day. Definitely going to make again.
Delicious. I make this over & over again. my picky husband who hates any type of chili or soup even eats this one 🙂
I loved making this recipe! It was so yummy and definitely a different twist on regular chilli. I topped it off with some plain greek yogurt and it was so good!
Love this recipe!!
Super easy recipe in the slow cooker. I used one can of chickpeas and one can of pinto beans — it still turned out great! Also held up well for leftover lunches. Will definitely be making again. Don’t skip on the lime, it’s the best part!
So so so very delicious!! I am not dairy free, so I add a bit of shredded cheese in the toppings, and it is probably the best white chicken chili ever.
So easy and so delicious!
BEST white chicken chili I’ve ever made and eaten!! Simple, quick and awesome option for a cold winter day! Love the use of chickpeas versus beans. I always use the crock pot version and it turns out great!
So happy to hear that!!
We made this last night for the first time, and it was so delicious! Our first time having a “white” chili. It was really simple and hearty. We didn’t have frozen corn, so we subbed frozen peas (thought it might be kind of weird) and they were great too. It’s definitely a meal we’ll make again.
Perfect! So glad it was a hit!
My grocery store was out of green chilis so I substituted verde salsa and it came out delicious. Spice blend was great and I normally have to up the amount of herbs and spices in recipes because I never think they have enough flavor. Added to the meal prep rotation!
This was delicious and so easy! I made it in the crackpot and my picky husband loved it too!
Made many times. Always delicious!
Loved how this came out, and it was super easy to make! I’ve been looking for healthier recipes to add to my repertoire, and this will definitely be something I make again and again!
We started making this when we moved to Texas as a healthy alternative to all the naughty Mexican food in Austin. We absolutely love this recipe, it tastes creamy and thick thanks to the chick peas and keeps you full. We serve it with rice or spinach, it freezes well too so we make a big batch and stock up
Simple, satisfying and delicious!!
Perfect cozy winter meal!
This dish is so delicious, I made one batch and immediately made a second batch for lunches for the week. I didn’t read the instructions correctly and didn’t blend the chickpeas in the blender and it still turned out amazing. I add more beans to make it more hearty. The cilantro takes it to the next level!
This white chicken chili recipe is so delicious, that it sticks in my brain when I’m trying to figure out something to make for dinner and I’ve made it at least three or four times. The blended chick peas that you add near the end make it so creamy and hearty, while keeping it healthy and dairy free. Thank you, Monique! I always turn to your recipes because everything I’ve tried has always been fantastic!
So happy to hear that! Such a great dinner 🙂
Such an easy and quick recipe. I used ground chicken instead of breasts and added in some spinach and kale. Healthy and delicious!
Perfect! Glad you enjoyed 🙂
This was SO delicious and full of flavor!! Perfect for a winter day!
Absolutely! Glad you loved it!
I always do this in the slow cooker and it’s so easy and so tasty. Meal prep for the week is a breeze!
Love that! Perfect dinner.
I am sooo happy I stumbled upon this this blog! What amazing dishes. This one has been on repeat in my house all winter long! Amazing flavors.
So glad you found AK, too! I hope you keep finding recipes here that you love 🙂
I’ve made this a handful of times, and it’s delicious every time! Toddler approved too (less the chilies)
Perfect! So happy to hear that!
Very delicious and easy. I’ve made the slow cooker version twice and it turns out amazing exactly the way the recipe is written! The 2nd time I forgot to get corn so added diced carrots instead and was great too. I top it with Siete foods jalapeño lime chips and avocado 👌🏼
Perfect! Glad you enjoyed!
This is probably the best chicken chili I have ever eaten. It’s not too heavy but still fills you up. Excellent flavors
Glad you loved it!
Added zucchini, yellow and green bell pepper for some flair! Subbed great northern beans for chickpeas! Awesome meal prep 👌🏼
Love it! Perfect for customizing 🙂
So this looks and sounds amazing I want t try it but you list most the nutrition but soduim before I can make this what’s the soduim count? Would love to try 😊
Hi! Because people use a variety of brands of food products and salt their recipes to taste I actually do not include the sodium content in the nutrition info. Feel free to omit any extra salt in this one if need be and just check the sodium content of the chickpeas you use!
This was so delicious and easy! I used my InstantPot & cooked it on high for 20 minutes. Topped it with a little Greek yogurt & pickled jalapeños. Yum, thanks!!!
Love it! Glad you enjoyed!
Hi can I use fresh green chillies instead of canned? Doing in a slow cooker, do I just put in with everything else?
I would make sure they are roasted instead of using raw as they can be very very hot! But yes, you’ll add it with everything else in a slow cooker.
This dish is fantastic! It even stays in the freezer well. The flavors are developed and fantastic. You can also sub the raw chicken in the recipe for a rotisserie chicken. If using rotisserie chicken, do not add in until the soup only has 1 hour remaining to cook (high or low heat will work either way as rotisserie is already cooked fully!)
I’m so happy you loved it, Jess! And yes, great idea to use rotisserie chicken!
I made this for my family last night and everyone loved it! The avocado slices on top were surprisingly perfect and I definitely recommend not committing them. I was skeptical at first because I’ve never had avocado on chili but it was amazing. Will definitely be making again, thanks!
Yay!! Love avocado on top of chili–glad you were pleasantly surprised 🙂
Made this recipe in the crockpot to celebrate the beginning of fall. It was the perfect lighter chili option and I loved the clean and simple ingredients. Next time I will add a bit more of the seasonings and probably some tomatoes just to create more flavor. Overall I would definitely recommend and will make again! (but first I need to try out your other yummy soup recipes)
Awesome!! So happy you tried and enjoyed it, Mikki. Totally fine to add more seasonings & tomatoes if you’d like 🙂
So tasty ,I will repeat this recipe for sur .
5 stars
Thank you, I’m so happy to hear you loved it! 🙂
I added black beans and used jalapeños instead of green chilies. Absolutely delicious!
I made this in the crockpot and turned out great. Added black beans and spinach, did not have chick peas, used cannelloni beans and still was delicious. Even the grand kids loved it.
10/10 – My husband is not a huge soup fan and even he commented on how much he enjoyed this dinner.
This was one of the tastiest chili recipes I have ever tried. It was fairly quick and simple yet so delicious! The whole family absolutely loved this.
Aw yay!! I’m so happy you guys loved it, Kaylie 🙂 Appreciate the review!
Both my husband and my extremely picky toddler loves this recipe! My toddler has a milk protein intolerance and it’s very hard to find a dairy free recipe that is tasty! My son loved it! 10/10!
Ahh so glad to hear that this recipe was safe for him to eat and that you guys loved it! Tons more dairy free recipes here if you’re looking for more 🙂
If only I could give this ten stars, I would. Seriously one of the best things I’ve made in a long time and I cook a LOT. I did dial back on the cumin by 1 tsp and added a little smoked Chipotle powder (which we make from our own smoked and dehydrated jalapeño chimes). The garnishes are a must. Absolutely fabulous.
Oooh that homemade smoked chipotle powder sounds phenomenal!! Happy to hear that you love this recipe so much, Ann!
Found the soup to be overly seasoned but the meat kinda bland. Would maybe try browning the chicken next time to lock in flavor, and reduce the amount of cumin in the broth but increase salt. I added a poblano pepper and liked the extra texture. I’d maybe also blend more chickpeas for a thicker soup- it was pretty runny after only one can. I like where the soup is headed, just needs some modifications for my preferences.
Thanks for the feedback! I personally find it really flavorful but absolutely fine to modify however you like–those are all great ideas 🙂
Delicious as always! We loved every bite. Every Ambitious Kitchen recipe I make is a hit, thank you for being my go-to source!!
I made this last week in the slow cooker. It came together so easily. My 7 year old loved it (but picked out the chick peas). Since we were all sick I just dumped it all in a slow cooker so I didn’t blend the broth to make it creamy. We garnished with avocado and a small dollop of sour cream.
Happy you enjoyed it! Hope you all feel better soon 🙂
So good!
Yay, glad you loved it!
This was excellent! I didn’t have coriander and subbed it for smoked paprika because its my favorite spice and it was delicious! We will definitely make it again!
A family favorite. Perfect for cold winter days. I’ll have to make this soon, we haven’t had it it lately.
So glad you love it! Yes, hope you can make soon 🙂 Thanks, Ella.
Hi Monique! Love your recipes! I used cannellini beans in this as I sadly didn’t have two cans of garbanzos. Also, I think the recipe might need an edit. Specifically, what size can of mild chiles? Instructions indicate two steps where the lime juice and cilantro are added. (I assumed this was a repeat so did not add twice). Thanks for providing us with so many healthy recipes!
Hi! Thanks for these notes and apologies for the confusion! It’s a 4-ounce can of mild green chiles. And you’re correct — they only need to be added once! We’ll update the recipe, thank you 🙂
Most amazing white chicken chili I have had!!
Love this recipe! I just leave the broth as it is. Very healthy and easy to make! I just use precooked chicken and lessen the time of cooking.
This was a fabulous Chili!
Just enough lime to give it a zing and the creaminess was wonderful without having to use actual cream. The flavor was wonderful
I will definitely make this again!
I added a can of black beans and doubled the corn:)
SO delicious and perfectly allergy-friendly for my whole fam!
YAY I’m so glad to hear that! Thanks for the review, Lauren 🙂
Will be replacing my usual go-to white chicken chili recipe with THIS one! So helpful with trying to cut back on dairy, but doesn’t cut back on flavor and texture.
I’m so glad you loved this one, Amber!
I made this and it is so tasty. Thank you. If I make it for a group of 10 people, should I triple the recipe? I am making in crockpot.
Hi, Lee! Yes tripling it is a good idea. Not sure how big your crockpot is so hopefully it’ll fit!
I’ve made with both regular chicken and rotisserie chicken… Love the combination of flavors! I’ve made it for the husband and for friends all of whom enjoyed it immensely. Though I don’t have any food allergies or sensitivities, I have been enjoying your healthy anti-inflammatory alternatives. Thank you!
I’m so glad to hear that, Sue — thank you! Happy you’ve been enjoying everything 🥰
I love white chicken chili but have never found a recipe I liked much. I’ve tried many and they were all just meh. Then I made this one. Hands down THE BEST white chicken chili EVER! Whole family loved! Will be in repeat throughout soup season in our house!
Ahh that is amazing to hear, I’m SO thrilled you loved this one, Michelle! Thank you!
Made this soup many times! I love it!
I want to make it in the crockpot this time. Could you add instructions in the recipe as when to add the blended chickpeas for the crackpot version?
Hi, Nicole! There’s a section in the blog post that explains it: “How to make white chicken chili in the slow cooker”. You add the blended chickpeas at the same time that you add all the other ingredients (minus the lime juice and cilantro) to the slow cooker. Enjoy 🙂
I made this for my family last night and everyone loved it! I used jalapeños instead of green chilis and it was the perfect amount of spicy. I was anticipating a large amount of leftovers, as there are only 3 people in my family, but we ate all of it. I can’t wait to make this again. It is definitely a new family favorite. Thank you!
Perfect fall recipe. My whole family including my 10 and 12 year old boys loved it. I added two finely chopped zucchini’s at the end of cooking. Thank you super delicious!!
Sounds delicious. So glad you and the family enjoyed ❤️
So incredibly amazing! My family loved it. Added a dollop of sour cream & tortilla strips on top, absolutely delicious!! New family favorite!!
Ahh this is amazing! SO glad you and the fam are loving this recipe ❤️
This was really easy to make and soooo delicious. My husband has asked for this to be a regular recipe that I make.
Ah this is amazing!! SO glad you and your husband enjoyed this recipe. Easy and delicious, there is nothing better 🙂❤️
This was an excellent dish. I added some shiitakes and garlic to make more savory and flavorful. Was terrific!!
YUM, sounds delicious! So glad you are loving this recipe ❤️
So easy to make and so delicious!!! Thank you for this recipe!!
Delicious and easy to make. I made mine in the crockpot.
This white chicken chili is my absolute favorite main course recipe of Monique’s (The best tart cherry pie is my favorite dessert). I’ve made this several times and I find myself craving it when I’m looking for something hearty to make. It’s quick, easy, and delicious. The blended chick peas make it creamy and you won’t miss having dairy in it at all. The avocado, tortillas, lime and cilantro are the perfect add ins at the end. Highly recommend this amazing recipe. Thanks, Monique!
Perfect! I am so glad to hear you are loving this recipe! ❤️
Mmmmmm…..This White Chicken Chili is a new family FAVORITE!!! 5 STARS!!!
Yay! This is the BEST! So glad this recipe is a hit for you and your whole family ❤️
In what planet is this Chili? This is soup. The title is incredibly misleading.
It is actually very much a chili – if yours had too much liquid, it is probably because you did not follow the instructions
This is the best White Chicken Chili recipe I’ve had!
Ah this makes me to happy to hear, Carrie!
This had great flavor but I wouldn’t classify it as a white chicken chili. It was more like a tortilla soup to me. Definitely would make again though!
Glad to hear you enjoyed this recipe!
Wonderful recipe, amazing in the crockpot! Added canned chili and a chopped jalapeño and it was the perfect spice level for us!
Sounds delicious, Melissa. I am so glad you’re enjoying this recipe and it turned out great for you 🙂
Made this for dinner a few nights ago and ate it two nights in a row. ♥️. Hubby and I loved it!! I added one seedless Serrano and jalapeño in with the green part of Leeks, I can’t eat regular onions. Will definitely make again and double the recipe!!
YAY! I am so glad you both loved this recipe and it turned out amazing for you, Carie!
Easy recipe but dang…it has quite literally no flavor. It needs either more chili powder or hatch chilis but it’s very bland for chili.
Sorry to hear that – did you change anything about the recipe?
Oh my goodness, this is so yummy.
Wonderful recipe. It gets better each time it is reheated.
Ahh this is so great! Glad you’re loving this recipe, Carrie!
We absolutely loved this soup! Have made and tried many of your recipes over the years and they are always a hit:) One quick question for next time I make it – we struggled to get the chicken breast to cook fully (we made on the stove) in the 20-30 mins on med to low heat. Would you suggest bringing to a boil in the future and then simmering on med-low? It eventually cooked but took closer to an hour on med-low so just wanting to cut back on time in future. Thanks so much for your advice!
We absolutely loved this recipe – all of your recipes are always a hit at our house! I had a quick question for the next time we make this – had a hard time getting the chicken breast to fully cook in 20-30 mins as stated in step 2 on med-low heat (took us closer to an hour to get the chicken to correct internal temp). Do you suggest bringing to a boil first then lowering heat to help with faster cook time? Thanks so much for you advice!
So sorry didn’t realize the first comment went through – accidentally posted twice!
So glad you loved this one! And very strange that that the chicken didn’t cook in that amount of time — yes, try bringing it to a boil first then reduce to medium-low. That should help!
I found this white chicken chili to not be as flavorful as I would have liked. I think it could use more in the spice department and if I was to make it again I would use northern beans and chickpeas. Although this recipe doesn’t have any cheese or cream, I think it would really benefit from some cheese on top. Overall there are many other chili recipes I’d prefer over this one. Its middle of the road for me personally.
Sorry to hear that this wasn’t a hit for you! If the listed spices aren’t coming through I always recommend bumping up the salt a bit to taste. You can absolutely top your bowl with sour cream and/or cheese – I typically leave the toppings up to the people making the recipe as it’s such a personal preference 🙂
This was hit with the whole family, Made in the slow cooker with boneless skinless chicken breasts. Subbed red onion and accidentally added the lime juice in at the beginning with everything else. It was still so good. Also left the lid off for the last 30 min or so to let it thicken up. Glad I did, as it was perfect. Also did not add any salt to keep it low sodium for baby. The adults added salt on our servings, but it really didn’t need much at all. Topped mine with dairy free cheese, avocado and pick de gallo as that’s what we had on hand. The hubs did sour cream. Filling, high protein with a hint of heat and so easy. Will definitely make again.
Amazing! Glad it was a hit!
I made this in my crockpot and it was delicious. I’ll be making it again!!!! I think this recipe has made me like this style of chilli more than a tomato-based chilli.
I’m all about a white chili! Glad you enjoyed 🙂