White Chicken Chilli

Last updated on: August 21, 2025

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Chilli, but make it fancy. And white. And packed with protein. Meet White Chicken Chilli, the slightly posher cousin of your usual chilli con carne.

This one skips the tomatoes, brings in a creamy twist, and still delivers a solid kick of heat—like a chilli that’s just returned from a spa retreat..

It’s high in protein, which means you can tell yourself it’s “gym food” while shovelling down a second bowl. Plus, it’s loaded with butter beans and sweetcorn for a bit of extra texture and a nod towards eating your vegetables (go, you!).

And let’s be honest—sometimes, you just want a chilli that doesn’t turn your kitchen into a tomato crime scene. White Chicken Chilli is here to save your white T-shirts and satisfy your taste buds.

Ready? Let’s get cooking.

What is White Chicken Chilli?

White Chicken Chilli is an American dish that swaps out the usual red ingredients (tomatoes, red kidney beans, etc.) for a creamy, white-based broth. It’s made with chicken, white beans, sweetcorn, and spices, creating a hearty yet light meal that’s packed with protein.

Unlike traditional chilli, which can sometimes feel like a heavy brick in your stomach, this version is lighter, creamier, and slightly fresher. The secret weapon? Greek yoghurt, which gives it a smooth texture without needing heaps of cream or cheese.

Basically, it’s chilli that went on a wellness retreat and came back with a better work-life balance.

Key Ingredients In White Chicken Chilli

Chicken Breast. Some recipes use pre-cooked shredded chicken breast or even leftovers from a roast dinner. Both are good options but if you want to cook everything fresh, use cubed chicken breast. Trim off any visible fat.

Fajita Spice. This is the kind you'd use for any kind of fajitas (fake smoke flavour included if you like). If your mix is quite hot already, you might not need the extra chilli flakes.

Cornflour. My first iteration of this didn't use cornflour but I've reduced the cooking time to keep the chicken juicer, as a result, you need something to help thicken the sauce.

Butterbeans. Also known as lima beans, are a nutritious legume packed with fibre, protein, and other essential nutrients like iron and potassium. Their creamy texture and subtly sweet flavour make them versatile in a variety of dishes.

Stock. I use chicken stock, although vegetable stock also works fine.

Sweetcorn. As with your butterbeans, make sure you drain this and give it a wee rinse before adding to the chilli. Don't just tip it straight out of the can.

Yoghurt. Use natural or Greek for this. Just stir it through at the end to give the dish a lovely creamy finish.

White Chicken Chilli

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5 from 4 reviews

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This White Chicken Chilli is a creamy, protein-packed twist on classic chilli, made with tender chicken, butter beans, and a rich, spiced broth. It’s cosy, comforting, and secretly healthy—perfect for when you want something indulgent but still feel like you’re making good life choices!

• Total Time: 45 minutes
• Yield: 5 1x

Ingredients

Units MUS Scale 1x2x3x

• 1 tbsp olive oil
• 1 onion, chopped
• 900 g chicken breast, chopped
• 20 g garlic cloves, chopped
• 1 tbsp fajita seasoning
• 1 tsp chilli powder (optional)
• 1 tsp oregano
• 1 tbsp cornflour
• 500 ml chicken stock
• 400 g can of butter beans, rinsed and drained. Drained weight ~ 235 g
• 200 g can of sweetcorn, rinsed and drained. Drained weight ~ 165 g
• 50 g low-fat natural or Greek yoghurt

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Instructions

Heat up some olive oil in a large pan. Chuck in the onions and chicken and fry until the chicken gets a bit of colour. (No need for perfection—this is chilli, not MasterChef.)

Add garlic and cook for another 30 seconds. Just enough time to make your kitchen smell incredible.

Stir in the fajita seasoning, chilli powder (if using), oregano, and cornflour. Mix it up so everything is well coated and looking spicy.

Pour in the chicken stock and let it simmer uncovered for about 10 minutes. This is your chance to pretend you’re on a cooking show while dramatically stirring the pot.

Throw in the butter beans and sweetcorn. Let it all mingle and cook for another 10 minutes.

Finally, stir through the Greek yoghurt for that creamy, luxurious texture. Serve hot, garnished with lime and coriander for extra fanciness.

Stand back. Admire your work. Take a picture for Instagram.

Eat. Enjoy. Repeat.

• Author: Scott Baptie
• Prep Time: 15 mins
• Cook Time: 30 minutes
• Category: Poultry
• Method: Hob
• Cuisine: Mexican

Nutrition

• Serving Size: 1
• Calories: 398
• Fat: 10g
• Carbohydrates: 17g
• Protein: 60g

Storage Tips

To Store: This will store for a few days in an airtight container in the fridge.

To Reheat: Like most chilli recipes, this reheats well in the microwave or in a pot on the stove.

To Freeze: This chilli freezes well and can be reheated at a later date.

FAQs

Can I make White Chicken Chilli in a slow cooker?

Absolutely. Just throw everything except the yoghurt into the slow cooker, set it to low for 6 hours (or high for 3), and stir in the yoghurt at the end. Easy peasy.

Is White Chicken Chilli spicy?

It can be! If you like a mild vibe, skip the chilli powder. If you like to sweat while eating, add an extra teaspoon. You do you.

Can I use chicken thighs instead of breasts?

Yes! Thighs are juicier and add more flavour. Just chop them up and cook as usual.

What can I serve with White Chicken Chilli?

Tortilla chips, crusty bread, or a spoon straight out of the pot. No judgment here.

How do I make White Chicken Chilli even creamier?

Stir in a bit of cream cheese or blitz some of the butter beans into the broth. Welcome to luxury chilli life.

Can I make White Chicken Chilli dairy-free?

Yep! Swap the Greek yoghurt for coconut yoghurt or a splash of oat cream.

How long does White Chicken Chilli last in the fridge?

About 3–4 days, if you don’t eat it all in one go (good luck with that)

If You Liked White Chicken Chilli, Try These…

Slow Cooker Chilli Con Carne. Love the idea of chilli but not the faff of watching a pot? This slow cooker version does all the work for you while you get on with life (or binge-watch a series—you do you). Rich, smoky, and packed with protein, this chilli is slow-cooked to perfection, giving you tender beef and deep, bold flavours. Just set it, forget it, and come back to a pot of magic.

Turkey Chilli. Trying to keep things lean but still want a proper hearty meal? Turkey chilli is your new best mate. Made with lean turkey mince, plenty of spices, beans, and veggies, this dish is high in protein but lower in fat. It’s perfect for meal prep, post-gym refuels, or just pretending you’re eating clean (while still stuffing your face with deliciousness).

Healthy Chilli Con Carne. The classic chilli, but healthier and lighter, without sacrificing any of that rich, meaty flavour. Made with lean beef, plenty of beans, and the perfect blend of spices, this version keeps things nutritious and satisfying. Perfect for a midweek dinner or freezing for those “I can’t be bothered to cook” days.

Leave A Comment Below

Loved the recipe? Got your own little tweaks and twists? I am all ears! Feel free to drop a comment below and share your cooking experiences with me.