Hearty and flavorful, this creamy white bean chicken chili with cauliflower will spice up your taste buds and warm you from the inside out. Quick and easy and made with simple pantry ingredients.
Why you'll love this chicken chili
- Healthy - loaded with protein and dietary fiber from the chicken, white beans and cauliflower. This pale vegetarian chili will keep you satisfied and energized. Perfect cold weather hearty soup for the entire family you'll want in regular rotation.
- Easy white chicken chili - thick, creamy, spicy, simple and aromatic, and leftovers are even better the next day. Prepare the chicken or use a pre-cooked grocery store chicken. Make a big batch for meal planning your warm meals.
- Don't forget the toppings - creamy, zesty and flavorful, the avocado, cilantro and jalapeño are my favorite toppings and really finish this delicious chili recipe.
If you love the warming spices of this healthy white chicken chili recipe, try my white bean and vegetable soup with kale, creamy yellow split pea soup with turmeric , easy creamy white bean and mushroom soup and my stuffed tomatoes with white bean and spinach. Want a little heat, my spicy red lentil soup will hit the spot.
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Key ingredients and substitutions
- White beans - are creamy and filled with heart-healthy fiber and protein. Use cannellini beans, great northern beans or white navy beans. Or use a combination of beans. Just make sure to blend one can with broth to add to the creaminess of the white bean chili. No need for sour cream, cream cheese or heavy cream for creamy texture.
- Onion and jalapeño - make up the base of the chili. You can add extra heat by leaving the ribs and seeds in the jalapeño pepper, or using a spanish onion, white onion or yellow onion. You can also substitute with poblano peppers, red chili, or another green chili or variety of chili peppers. Use mild greed chilies, red bell pepper, green bell pepper or green onions for less heat.
- Garlic, cumin, coriander and chili powder - help to develop the classic chili flavors similar to traditional chili with all that southwestern flavor. Added early in the cooking process allows the flavors to infuse into every bite. Onion powder and black pepper works well too, it's all about using pantry staples.
- Cauliflower rice - thickens the chili and adds creaminess. It's also high in fiber, vitamin C and vitamin B. Use fresh or frozen cauliflower rice. No need for xanthan gum for a thicker chili.
- Chicken breast or thigh - can be used here. I like to use boneless skinless chicken breasts but chicken thighs work well too. To ensure the chicken cooks through, cut it up in large chunks before adding to the pot to cook.
- Lime - will brighten up the flavors of the chili, and blends well with the spices. Serve with extra lime wedges on the side.
See recipe card below for all ingredients and quantities.
Expert Tips and Variations
- Chicken - cut chicken in large chucks before submerging it into the broth. This will ensure it cooks through and will make it easier to shred. You can also cut the chicken into smaller chunks and not shred them at all. With smaller chicken pieces the cooking time can be reduced to 20 minutes.
- Easy shredding - use a hand-held mixer to shred the cooked chicken. Sounds odd but the mixer does a great job of shredding in less time than with a fork.
- Turkey chili - use turkey in place of chicken. You can also swap out the white beans for red kidney beans, black eyed peas or or any other beans you have on hand. It will change the look of the chili but will still taste great.
- Spicy - bump up the heat by leaving the ribs and seeds in the jalapeño. You can also add hotter chilis or start with a ¼ teaspoon of cayenne pepper to add more spice.
- Add tomatoes - this chili is made without tomatoes but if you like tomatoes, feel free to replace one cup of broth (8-ounces) for one 14-ounce can of diced tomatoes.
- Store - store the chili in an airtight container, preferably glass, in the fridge for up to 5 days. The cilantro or avocado will not keep well so store without these garnishes. The chili will keep well in the freezer for up to 3 months.
How to make the best chicken chili
- In a high speed bender or food processor, add contents of 1 can of white beans (drained and rinsed) with 8-ounces (1 cup) broth. Purée and set aside.
- Heat a large pot or Dutch oven to medium-high heat. Heat oil and add the onions, jalapeño and a small pinch of sea salt. Cook, stirring often as vegetables soften, about 4 minutes. Stir in garlic, cumin, coriander and chili powder. Cook for 1 minute as spices become fragrant.
- Add cauliflower, chicken, puréed beans, remaining white beans, broth and sea salt. Bring to a gentle boil, reduce heat to medium-low and simmer, uncovered for 30 minutes.
- When chicken is cooked through, remove chicken and shred with two forks. Add shredded chicken back to pot and stir well. Remove from heat and add a splash of fresh lime juice.
Expert tip - for easy shredding use a hand-held mixer to shred the cooked chicken. Sounds odd but the mixer does a great job of shredding in less time than with a fork.
- Serve with sliced jalapeños, chopped avocado, fresh cilantro or other fresh herbs and tortilla chips. Or add some green chilis or a dollop of salsa verde.
How to make slow cooker and crock pot chicken chili
- Add chicken to slow cooker, top with garlic, cumin, coriander, chili powder and sea salt.
- Add onion, jalapeño, cauliflower, puréed beans, remaining white beans and broth.
- Cover and cook on low for 8 hours.
- Remove chicken, shred, and return to crock pot.
- Cover and cook on high for 15 minutes.
- Serve with a splash of lime juice and toppings.
How to make instant pot and pressure cooker chicken chili
- Set the instant pot to sauté and warm olive oil. Add onions, jalapeño and pinch of sea salt and cook until translucent, about 5 minutes. Add garlic, cumin, coriander and chili powder and cook until fragrant, about another minute.
- Add cauliflower, chicken, puréed beans, remaining white beans, broth and sea salt. Cover and secure lid with valve set to seal. Cook on high pressure for 15 minutes. Open valve to quick release steam.
- Remove chicken, shred, and return to pressure cooker.
- Set to sauté and simmer, uncovered, for about 5 minutes.
- Serve with a splash of lime juice and toppings.
White bean chicken chili: FAQs
Cauliflower rice makes a great thickener for white chili. It's full of fiber and nutrients and adds some hidden vegetables to the chili recipe. Puréeing the beans in advance works well, along with some cauliflower purée. Another option is to use an immersion blender and purée part of the chili. You'll want to do this after you pull out the chicken to shred, but before you add the shredded chicken back into the pot.
The chili is as spicy (or not spicy) as you like it. You can omit the jalapeño peppers all together and substitute green bell peppers for no heat. Removing the ribs and seeds from the jalapeño reduces the heat significantly. Alternatively, leave them in for more heat or add spicier green chilies. The recipe is very adaptable to taste.
Adding pre-cooked rotisserie chicken makes this white chili recipe even easier. Add the shredded chicken at the same time you add the broth and allow the flavors to penetrate the meat while it cooks. With rotisserie chicken, this recipe will be done in 20 minutes.
To make a vegetarian white chili, leave the chicken out and substitute chicken broth for vegetable broth. You can also increase the beans by an extra can, add a 14-ounce can of diced tomatoes with the broth, add chopped bell pepper with the onions or a handful of chopped spinach at the end of cooking. Add frozen corn or other favorite ingredients to replace the chicken.
More delicious healthy chicken recipes to try
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Recipe
Creamy White Bean Chicken Chili with Cauliflower
Equipment
- 1 large pot or Dutch oven
- 1 high-speed blender or food processor
Ingredients
- 23 ounces (4 cups) low-sodium chicken broth, divided
- 2 14-ounce cans white beans, drained and rinsed, divided
- 2 tablespoons olive oil
- 1 large onion, diced
- 1-2 jalapeño peppers, seeded, ribs removed and diced
- 3 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground chili powder
- 252 grams (2 cups) cauliflower rice, fresh or frozen
- 454 grams boneless chicken breast or thigh (1 pound)
- 1 teaspoon fine sea salt
- 1 fresh lime, juiced
- Serve with sliced jalapeño, chopped cilantro and tortilla chips (optional)
Instructions
- In a high speed bender or food processor, add contents of 1 can of white beans (drained and rinsed) with 8-ounces (1 cup) broth. Purée and set aside.
- Heat a large pot or Dutch oven to medium-high heat. Add the onions, jalapeño and a small pinch of sea salt. Cook, stirring often as vegetables soften, about 4 minutes. Stir in garlic, cumin, coriander and chili powder. Cook for 1 minute as spices become fragrant.
- Add cauliflower, chicken, puréed beans, remaining white beans, broth and sea salt. Bring to a gentle boil, reduce heat to medium-low and simmer, uncovered for 30 minutes.
- When chicken is cooked through, remove chicken and shred with two forks. Add shredded chicken back to pot and stir well. Remove from heat and add a splash of fresh lime juice.
- Serve with sliced jalapeños, chopped avocado, cilantro and tortilla chips.
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