I just whipped up one of my favorite White Bean Chicken Chili Dutch Oven recipes. Sautéing a chopped yellow onion and garlic in olive oil, I combined cumin, oregano, and a zing of lime with shredded chicken and creamy white beans. The blend of spices and fresh ingredients offers a refreshing twist on a classic dish.
I love experimenting in the kitchen and this Best White Chicken Chili has become one of my favorites. I started off by heating up 1 tablespoon olive oil in my dutch oven and sautéd 1 large yellow onion chopped fine with 3 garlic cloves minced until they got soft and aromatic.
Then I added a diced jalapeno pepper (seeded so it wasn’t too spicy) along with 1 teaspoon ground cumin, 1 teaspoon dried oregano, and 1/2 teaspoon chili powder to build up that deep flavor. After that, I poured in 4 cups low-sodium chicken broth and stirred in shredded chicken, white beans, and a 4 oz can of diced green chilies.
I let it all simmer, letting the flavors mingle together nicely before finishing it off with the juice of 1 lime and a sprinkle of fresh cilantro if I feel like it. This one pot chicken meal is not only healthy and easy but also perfect for meal prepping or just a fun dinner experiment.
Why I Like this Recipe
1. I love how the spices really kick the flavor up a notch, and the cumin, oregano, and chili powder blend in a way that makes every spoonful super comforting.
2. I like that it’s totally healthy and dairy-free, so I feel good about eating it, especially when I’m trying to keep things on the lighter side.
3. This recipe is so easy to make, and since it all cooks in one pot, it’s a lifesaver when I don’t want to spend forever in the kitchen.
4. And on top of that, it’s perfect for meal prepping, so I can make a big batch and freeze some for later when I’m too tired to cook.
Ingredients
- Olive oil supplies healthy fats and a mellow richness that ties flavors together.
- Yellow onion adds fiber, vitamins and natural sweetness while softening in the pan.
- Garlic boosts the immune system and delivers aromatic depth and savory punch to the dish.
- Jalapeno provides mild heat and brightness perfect for spicing up the chili.
- Chicken broth offers a flavorful and low salt liquid base enhancing every ingredient.
- Shredded chicken delivers lean protein while making the chili hearty and satisfying.
- White beans are rich in fiber and protein adding a creamy texture to the dish.
- Lime imparts a tangy sour bite that lifts the chili flavor brilliantly.
- Oregano offers a fragrant herbal note that deepens the chili taste.
Ingredient Quantities
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 1 jalapeno pepper, seeded and diced (you can add more if you like extra heat)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 4 cups low-sodium chicken broth
- 1 pound cooked, shredded chicken
- 2 (15 oz) cans white beans (like cannellini or Great Northern), drained and rinsed
- 1 (4 oz) can diced green chilies
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped (optional for garnish)
How to Make this
1. Heat the olive oil in a large pot on medium heat then add the chopped yellow onion and cook until it’s soft.
2. Toss in the minced garlic and diced jalapeno pepper and let it cook for about one minute until you can smell the spices.
3. Sprinkle the ground cumin, dried oregano, and chili powder into the pot and stir it in well.
4. Pour in the 4 cups of low-sodium chicken broth and let everything come to a gentle simmer.
5. Stir in the shredded chicken, the drained and rinsed white beans, and the diced green chilies.
6. Season the mixture with salt and pepper to your taste then let it simmer for about 15 minutes so all the flavors blend together.
7. Squeeze the juice of one lime into the pot and give it a stir.
8. Taste the chili and adjust the salt and pepper if needed.
9. Turn off the heat and, if you like, sprinkle down some fresh chopped cilantro for garnish.
10. Ladle your white chicken chili into bowls and serve warm. Enjoy your meal!
Equipment Needed
1. A large pot for cooking the chili
2. A stove to heat the pot
3. A chef’s knife for chopping the onion, garlic, and jalapeno
4. A cutting board for all your chopping needs
5. Measuring spoons for the spices and oil
6. A wooden spoon (or spatula) to stir the ingredients
7. A can opener to open the cans of beans and green chilies
8. A strainer to rinse the beans
9. A citrus juicer (or you can squeeze the lime by hand)
10. A ladle to serve up the chili
FAQ
Best White Chicken Chili (Easy & Healthy!) Recipe Substitutions and Variations
- Olive Oil: You can try using avocado oil or sunflower oil if you don’t have olive oil on hand.
- Yellow Onion: Red onions or even a mild shallot can be used instead, though they have a slightly different flavor.
- Jalapeno Pepper: If you want a milder dish, you can substitute with a poblano pepper or just use less jalapeno.
- Chicken Broth: You can opt for vegetable broth if you need a vegan twist or just can use regular chicken broth if low-sodium isn’t available.
- White Beans: Cannellini beans or even pinto beans work well as substitutes if you cant find white beans.
Pro Tips
1. Try letting the onions cook a bit longer until they get really soft and slightly browned. This helps bring out their natural sweetness and makes the whole dish taste better
2. When you add the spices, give ’em a few extra seconds to toast in the oil so their flavors really come out instead of just blending in with everything
3. Keep tasting the chili as it simmers and don’t be afraid to adjust the salt and lime juice. Sometimes a pinch more or a little extra lime makes all the difference
4. If you like a little kick or creaminess, consider adding a dollop of sour cream on top or serve it with a side of rice. It can really balance out the heat and flavors in the bowl
Best White Chicken Chili (Easy & Healthy!) Recipe
I just whipped up one of my favorite White Bean Chicken Chili Dutch Oven recipes. Sautéing a chopped yellow onion and garlic in olive oil, I combined cumin, oregano, and a zing of lime with shredded chicken and creamy white beans. The blend of spices and fresh ingredients offers a refreshing twist on a classic dish.
6
servings
350
kcal
Equipment: 1. A large pot for cooking the chili
2. A stove to heat the pot
3. A chef’s knife for chopping the onion, garlic, and jalapeno
4. A cutting board for all your chopping needs
5. Measuring spoons for the spices and oil
6. A wooden spoon (or spatula) to stir the ingredients
7. A can opener to open the cans of beans and green chilies
8. A strainer to rinse the beans
9. A citrus juicer (or you can squeeze the lime by hand)
10. A ladle to serve up the chili
Ingredients
-
1 tablespoon olive oil
-
1 large yellow onion, chopped
-
3 garlic cloves, minced
-
1 jalapeno pepper, seeded and diced (you can add more if you like extra heat)
-
1 teaspoon ground cumin
-
1 teaspoon dried oregano
-
1/2 teaspoon chili powder
-
4 cups low-sodium chicken broth
-
1 pound cooked, shredded chicken
-
2 (15 oz) cans white beans (like cannellini or Great Northern), drained and rinsed
-
1 (4 oz) can diced green chilies
-
Salt and pepper to taste
-
Juice of 1 lime
-
Fresh cilantro, chopped (optional for garnish)
Directions
- Heat the olive oil in a large pot on medium heat then add the chopped yellow onion and cook until it's soft.
- Toss in the minced garlic and diced jalapeno pepper and let it cook for about one minute until you can smell the spices.
- Sprinkle the ground cumin, dried oregano, and chili powder into the pot and stir it in well.
- Pour in the 4 cups of low-sodium chicken broth and let everything come to a gentle simmer.
- Stir in the shredded chicken, the drained and rinsed white beans, and the diced green chilies.
- Season the mixture with salt and pepper to your taste then let it simmer for about 15 minutes so all the flavors blend together.
- Squeeze the juice of one lime into the pot and give it a stir.
- Taste the chili and adjust the salt and pepper if needed.
- Turn off the heat and, if you like, sprinkle down some fresh chopped cilantro for garnish.
- Ladle your white chicken chili into bowls and serve warm. Enjoy your meal!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 300g
- Total number of serves: 6
- Calories: 350kcal
- Fat: 12g
- Saturated Fat: 2.5g
- Trans Fat: 0g
- Polyunsaturated: 3.5g
- Monounsaturated: 5g
- Cholesterol: 45mg
- Sodium: 600mg
- Potassium: 600mg
- Carbohydrates: 25g
- Fiber: 7g
- Sugar: 4g
- Protein: 25g
- Vitamin A: 600IU
- Vitamin C: 15mg
- Calcium: 80mg
- Iron: 2mg
