Finding great Healthy Dinner Recipes that your whole family will actually eat can feel like a real challenge. You want something delicious and satisfying, but also quick and easy for a busy weeknight. I totally get it. That’s why I am so excited to share this creamy White Chicken Chili recipe with you.
This isn’t your average chili. It is rich, flavorful, and has a wonderfully comforting texture. It’s one of those amazing Healthy Dinner Meals that comes together fast but tastes like it has been simmering all day. Plus, it is incredibly versatile, which is always a bonus!
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Why You’ll Love This Recipe
First off, this recipe is seriously fast. You can have a warm, hearty bowl of chili on the table in less than 45 minutes. It is a lifesaver on those nights when you just do not have much time to cook but still want a wholesome meal.
The flavor is another huge win. We are talking layers of taste from cumin, coriander, and mild green chilis. It is savory with a little bit of zest from fresh lime juice. It proves that Healthy Dinner Recipes do not have to be boring at all.
It is also a fantastic option for meal prepping. You can make a big batch on Sunday and enjoy delicious lunches or quick dinners throughout the week. This makes it one of my favorite go to Cheap Dinners For A Family because it stretches so well.
And let’s talk about dietary needs. This recipe is naturally gluten free and dairy free, so it is a great choice for households with different food sensitivities. Everyone can enjoy a bowl without any worry.
Finally, the toppings! This is where you can get creative. Set up a little toppings bar with avocado, cilantro, and tortilla strips. It turns simple Supper Ideas into a fun, interactive meal.
Ingredients
The ingredient list for this chili is simple and uses a lot of pantry staples. You probably have most of these items on hand already, making it an easy recipe to whip up whenever you feel like it.
- 2 (15 ounce) cans Great Northern Beans, or any other white beans
- 1 tablespoon avocado oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 ½ teaspoons ground coriander
- 1 teaspoon ancho chili powder
- ⅛ teaspoon cayenne pepper
- ¾ teaspoon fine sea salt, to taste
- ½ teaspoon ground black pepper
- 1 (4 ounce) can green chilis
- 1 (8.75 ounce) can corn, about 1 cup cooked corn
- 4 cups low sodium chicken broth
- 2 limes, juiced
- 1 ½ pounds cooked chicken breast, shredded
- ½ cup chopped cilantro
Step By Step Instructions
This recipe is great because you can make it on the stovetop, in an Instant Pot, or in a slow cooker. I have included instructions for all three methods so you can choose what works best for you. No matter which way you cook it, you will have a delicious meal.
Stovetop Method
First, get your beans ready. Drain and rinse both cans. Take half of the beans, put them in a medium bowl, and mash them up with a fork. You want them chunky, not a complete paste. This little trick helps thicken the chili naturally.
Next, grab a large Dutch oven or a heavy bottomed pot and heat it over medium high heat. Add the oil, chopped onions, and minced garlic. Stir in all the seasonings: cumin, coriander, chili powder, cayenne, salt, and pepper. Sauté everything for about five minutes until the onions are soft and it smells amazing.
Now it is time to build the chili. Add the green chilis, corn, chicken stock, and lime juice to the pot. Bring it all to a simmer. Once it is bubbling gently, add both the whole beans and the mashed beans. Let it simmer uncovered for 20 minutes. This helps the flavors meld together.
After 20 minutes, give it a taste. You might want to add a bit more salt at this point. Then, stir in the shredded chicken and chopped cilantro. Let it simmer for another five minutes just to heat the chicken through. Your delicious chili is ready to serve!
Instant Pot Method
Start by prepping the beans just like the stovetop method. Drain, rinse, and mash half of them. Set them aside for a moment. This is a key step for creating a creamy texture in your chili.
Turn your electric pressure cooker to the “Saute” mode on low. Add the oil, onions, garlic, and all of the seasonings. Cook for about five minutes until everything is soft. Then, stir in the green chilis, corn, and both the whole and mashed beans.
Pour in three cups of chicken stock. Note that this is less liquid than the stovetop version because the Instant Pot traps moisture. Place your uncooked chicken breasts right on top of everything. Do not stir them in. Just let them rest on top.
Secure the lid and set the Instant Pot to “Manual” high pressure for 10 minutes. When the timer goes off, let the pressure release naturally for 10 minutes before turning the valve to quick release any remaining pressure. Carefully remove the lid.
Take the chicken breasts out with tongs and shred them using two forks. Add the shredded chicken back to the pot along with the fresh lime juice and cilantro. Give it a good stir. Switch the function to “Keep Warm” and serve it up with your favorite toppings.
Slow Cooker Method
This method is all about convenience. First, prep your beans by draining, rinsing, and mashing half of them. This step is important for all three cooking methods to get that great texture.
In your slow cooker, combine the diced onion, minced garlic, corn, green chilis, and both sets of beans. Add all the chili seasonings, salt, and pepper. Give it a quick stir. Place the uncooked chicken breasts on top of the mixture.
Pour in three cups of chicken broth, again using less liquid than the stovetop version. Cover the slow cooker and cook on low for 4 to 5 hours, or on high for 2 to 3 hours. The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit.
Once cooked, remove the chicken breasts and shred them. Return the shredded chicken to the slow cooker. Stir in the lime juice and cilantro. It is ready to serve straight from the pot. This is one of the easiest Healthy Dinner Recipes for a busy day.
How To Store Leftovers
This chili is one of those fantastic Healthy Dinner Meals that tastes even better the next day. To store leftovers, let the chili cool completely to room temperature first. This is an important step for food safety.
Once cooled, transfer the chili to an airtight container. It will keep well in the refrigerator for up to four days. This makes it a great choice for lunches throughout the week. Just reheat and eat.
For longer storage, you can freeze it. Place the cooled chili in a freezer safe container or a zip top bag. It will last in the freezer for up to three months. To reheat, thaw it in the refrigerator overnight and then warm it up on the stove or in the microwave.
Tips
Want to make your chili extra creamy? Do not skip the step of mashing half the beans. This simple action creates a thicker, richer texture without adding any cream or dairy. It is a neat trick for healthier cooking.
If you are starting with raw chicken for the stovetop method, just add the chicken breasts to the pot when you add the beans. Let them simmer for about 20 minutes, or until cooked through. Then remove, shred, and add them back in.
Feel free to adjust the spice level to your liking. The recipe calls for a small amount of cayenne for a little warmth. If you like it spicier, add a bit more. If you prefer it mild, you can leave the cayenne out completely.
The best part about chili is the toppings. Some great ideas include sliced avocado, a dollop of sour cream or plain Greek yogurt, extra cilantro, crushed tortilla chips, or shredded cheese if you are not dairy free. These make great Supper Ideas for a family meal.
Conclusion
So there you have it! A simple, flavorful, and satisfying White Chicken Chili that fits perfectly into your rotation of Healthy Dinner Recipes. It is quick enough for a weeknight but special enough for guests.
This recipe proves that making Healthy Dinner Meals at home can be enjoyable and delicious. It is a fantastic option when you need Cheap Dinners For A Family that everyone will love. I hope you give this one a try soon!
FAQ
Can I Use A Different Type Of Bean?
Absolutely. While the recipe calls for Great Northern beans, any white bean will work well. Cannellini beans or navy beans are excellent substitutes and will give you a similar creamy texture.
Is This Chili Very Spicy?
No, this chili is quite mild. The warmth comes from the cumin and chili powder, not intense heat. The small amount of cayenne adds a gentle kick, but you can easily leave it out if you are sensitive to spice.
Can I Make This Recipe Vegetarian?
Yes, you can easily make a vegetarian version. Simply omit the chicken and use vegetable broth instead of chicken broth. To make it heartier, you can add an extra can of beans or some diced sweet potatoes.
What Should I Serve With This Chili?
This chili is a complete meal on its own, but it is also great with a side of cornbread or a simple green salad. And do not forget the toppings! Avocado, cilantro, and crispy tortilla strips are highly recommended.
Creamy White Chicken Chili
This creamy White Chicken Chili is a fast, flavorful, and comforting meal that tastes like it simmered all day. Naturally gluten-free and dairy-free, it’s perfect for busy weeknights or meal prepping, offering a delicious twist on healthy dinner.
Requirements
Ingredients
Instructions
- Drain and rinse half of the Great Northern Beans, then mash them up chunky in a medium bowl.
- In a large heavy bottomed pot over medium-high heat, add avocado oil, chopped onions, and minced garlic. Stir in ground cumin, ground coriander, ancho chili powder, cayenne pepper, fine sea salt, and ground black pepper. Sauté for about five minutes until onions are soft.
- Add green chilis, corn, chicken broth, and lime juice to the pot. Bring to a simmer.
- Stir in both the whole and mashed beans. Let it simmer uncovered for 20 minutes to meld flavors.
- Taste and adjust salt if needed. Stir in shredded chicken and chopped cilantro. Simmer for another five minutes to heat the chicken through. Serve warm with desired toppings.
- For the Instant Pot method, pressure cook on high for 10 minutes with natural release.
Notes
Want to make your chili extra creamy? Do not skip the step of mashing half the beans. This simple action creates a thicker, richer texture without adding any cream or dairy. It is a neat trick for healthier cooking.
If you are starting with raw chicken for the stovetop method, just add the chicken breasts to the pot when you add the beans. Let them simmer for about 20 minutes, or until cooked through. Then remove, shred, and add them back in.
Feel free to adjust the spice level to your liking. The recipe calls for a small amount of cayenne for a little warmth. If you like it spicier, add a bit more. If you prefer it mild, you can leave the cayenne out completely.
The best part about chili is the toppings. Some great ideas include sliced avocado, a dollop of sour cream or plain Greek yogurt, extra cilantro, crushed tortilla chips, or shredded cheese if you are not dairy free. These make great Supper Ideas for a family meal.
Nutrition
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Sugar
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