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This spicy White Chicken Chili recipe uses jalapeños and poblano peppers and is perfect for your holiday grazing table. I often omit the greek yogurt to make this dairy free chili, as I don’t care for dairy :)
This recipe is a great choice for those of you looking for a healthy chili recipe. Made with chicken, this chili is perfect for cutting calories without sacrificing flavor.
Where’s the recipe?
Here at My Crazy Good Life, we write recipes that anyone can make. Whether you’re new in the kitchen or a cooking veteran, you’ll be successful with this White Chicken Chili recipe.
If you’d like more direction, read through the article below and you’ll find details about ingredients, how to cook this recipe in the Instant Pot, Crock Pot, or on the stove, and a ton of recipe tips. If you’d like to skip right to the ingredient measurements and basic instructions, scroll down to the printable recipe.
Ingredients in White Chicken Chili
- Boneless Skinless Chicken Breasts
- Dry White Beans
- Green Chili Peppers (I prefer poblano peppers)
- Jalapeños
- Bell Pepper
- Onion
- Garlic
- Spices
- Chicken Broth
- Unsweetened Almond Milk
- Greek Yogurt (optional)
How to cook this White Chicken Chili in the Instant Pot
- Dump everything into the Instant Pot except the plain Greek yogurt and frozen chicken.
- Give the chili a quick stir to mix up the seasoning.
- Place the frozen chicken on top so that you can easily shred it when it is done cooking.
- Close the lid and turn the pressure valve to sealing. Cook the chili on high pressure for 45 minutes using the “bean,” “manual,” or “pressure cook” buttons. Let the pressure release naturally for at least 10 minutes before doing a quick release.
- Remove the chicken, shred it, and add it back to the chili.
- Turn the Instant Pot to sauté mode. Mix in the Greek yogurt. You can let the chili simmer for another 10-15 minutes to allow the chili to thicken even more if desired.
- Top with cheese, cilantro, and avocado then serve.
How to make this in the Crock Pot
- Dump everything into the slow cooker except the plain Greek yogurt and frozen chicken.
- Give the chili a quick stir to mix up the seasoning.
- Place the frozen chicken on top so that you can easily shred it when it is done cooking.
- Cover the slow cooker with the lid. Cook on low heat for 6-8 hours.
- Remove the chicken, shred it, then add it back to the chili.
- Mix in the Greek yogurt.
- Top with cheese, cilantro, and avocado then serve.
Stovetop Directions
- Soak your beans overnight or use canned.
- Mix all the ingredients except the Greek yogurt in a large pot.
- Bring the chili to a boil on high heat, then cover and reduce the heat to low.
- Allow the chili to simmer for 2-3 hours stirring occasionally as needed until the beans are tender.
- Remove the lid and shred the chicken. Add the chicken back to the chili.
- Mix in the Greek yogurt. Allow the chili to continue to simmer until it reaches your desired thickness.
- Top with cheese, cilantro, and avocado then serve.
Healthy Eating Plans
21 Day Fix
Entire Recipe:
- 5 red containers
- 2 yellow containers
- 3 green containers
- 2 tsp (almond milk)
Per Serving | Makes 4 Servings of 2 Cups Each:
- 1 1/4 red container
- 1/2 yellow container
- 3/4 green container
- 1/2 teaspoons
2B Mindset
This is a great recipe for lunch on the 2B Mindset program when you add in a salad or plate of raw veggies.
Weight Watchers
Each serving of 2 cups is 0 2023 Points | 1 Blue Plan Points | 9 Green Plan Points | 1 Purple Plan Point | 2023 Points: 0. This was calculated using fat free Greek Yogurt and 1 1/2 pounds of chicken.
More delicious recipes:
- Chicken Bone Broth Soup Recipe
- Healthy Chicken Pot Pie Soup
- Crack Chicken Soup Recipe
- Gazpacho Soup
- Cream Of Chicken Soup Recipe
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Healthy White Chicken Chili
Approximate Serving Size: 2 cups
Servings 4 Servings
This Healthy White Chicken Chili with Greek Yogurt can be made in the crockpot, Instant Pot, or on the stove! This spicy chili recipe uses jalapeños and poblano peppers and is perfect year round!
Equipment
- Instant Pot 6 qt
- Cutting Board
- Kitchen Knife
Ingredients
- 1 cup dried white beans washed but not soaked
- 3 green chilis fresh, diced | I used poblano
- 2 jalapeños chopped
- 1 bell pepper red, chopped, about 1 cup
- 1 onion yellow, chopped | about 1/2 cup
- 4 cloves garlic minced
- 1/2 tbsp cumin
- 1/2 tbsp chili powder
- 1/2 tsp pepper
- 2 cups chicken broth
- 1 cup almond milk unsweetened
- 1.5 – 2 lbs. chicken breast must be frozen to allow time for the beans to cook
- 3/4 cup Greek yogurt plain, 2%
Instructions
Instant Pot
- Dump everything into the Instant Pot except the plain Greek yogurt and frozen chicken. 1 cup dried white beans 3 green chilis 2 jalapeños 1 bell pepper 1 onion 4 cloves garlic 1/2 tbsp cumin 1/2 tbsp chili powder 1/2 tsp pepper 2 cups chicken broth 1 cup almond milk
- Give the chili a quick stir to mix up the seasoning.
- Place the frozen chicken on top so that you can easily shred it when it is done cooking. 1.5 – 2 lbs. chicken breast
- Close the lid and turn the pressure valve to sealing. Cook the chili on high pressure for 45 minutes using the “bean”, “manual”, or “pressure cook” buttons. Let the pressure release naturally for at least 10 minutes before doing a quick release.
- Remove the chicken, shred it, and add it back to the chili.
- Turn the Instant Pot to sauté mode. Mix in the Greek yogurt. You can let the chili simmer for another 10-15 minutes to allow the chili to thicken even more if desired. 3/4 cup Greek yogurt
- Optional: Top with cheese, cilantro, or avocado and serve.
Slow cooker
- Dump everything into the slow cooker except the plain Greek yogurt and frozen chicken.
- Give the chili a quick stir to mix up the seasoning.
- Place the frozen chicken on top so that you can easily shred it when it is done cooking.
- Cover the slow cooker with the lid. Cook on low heat for 6-8 hours.
- Remove the chicken, shred it, then add it back to the chili.
- Mix in the Greek yogurt.
- Optional: Top with cheese, cilantro, or avocado and serve.
Stovetop
- Soak your beans overnight.
- Mix all the ingredients except the Greek yogurt in a large pot.
- Bring the chili to a boil on high heat, then cover and reduce the heat to low.
- Allow the chili to simmer for 2-3 hours stirring occasionally as needed until the beans are tender.
- Remove the lid and shred the chicken. Add the chicken back to the chili.
- Mix in the Greek yogurt. Allow the chili to continue to simmer until it reaches your desired thickness.
- Optional: Top with cheese, cilantro, or avocado and serve.
Video
Notes
21 Day Fix
Entire Recipe:
- 5 red containers
- 2 yellow containers
- 3 green containers
- 2 tsp (almond milk)
- 1 1/4 red container
- 1/2 yellow container
- 3/4 green container
- 1/2 teaspoons
2B Mindset
This is a great recipe for lunch on the 2B Mindset program when you add in a salad or plate of raw veggies.Weight Watchers
Each serving of 2 cups is 0 2023 Points | 1 Blue Plan Points | 9 Green Plan Points | 1 Purple Plan Point | 2023 Points: 0. This was calculated using fat free Greek Yogurt and 1 1/2 pounds of chicken.Nutrition
Calories: 607kcal | Carbohydrates: 23g | Protein: 96g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 256mg | Sodium: 726mg | Potassium: 2039mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1423IU | Vitamin C: 58mg | Calcium: 203mg | Iron: 4mg
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This is one of my FAVORITE soups! I am going to have to try this version!
This chili looks so dang delicious!!!
How long would you cook in the IP if the chicken breast was not frozen?
I’d reduce by half–but remember your beans need to cook, so I’d make sure to NPR and add a little bit more liquid.
I do not have almond milk, what can I substitute? I’ve heard not to add dairy to the instant pot because it will curdle.
Add regular milk at the end, after it cooks :)
My favorite. Making it in crock pot today. Enough to freeze so I can grab it whenever needed
I have a 6 quart instant pot. Can I double this recipe in it? Or would that be too much?
Hi Brittany,
I haven’t doubled this recipe in the 6qt, but I have doubled many recipes in it and think it would be fine. There is a max fill line on the inside of the pot and I don’t think you would hit it.
So so yummy!!! Thank you! I made this in my Insta pot put the beans were only partly cooked. Any advice for next time?
I’ve never had this happen–did you let it naturally release? I’d let it naturally release a little longer next time, and be sure to use the freshest beans you can find!
Are most of the carbs in this recipe from the beans? I’d like to leave them out of the recipe.
Yes, most are. ;)
This looks delicious! I’m excited to try it! I don’t usually cook with beans much – any specific white beans recommended?
I’d look for the smallest you can find–navy beans are good!
Could I put beans in that aren’t dried? Would that lessen the cook time?
You can! I haven’t cooked it that way so I can’t be sure of the cooking time. I’d probably just use the soup/stew setting.
Amazing, can’t count how many times I’ve made it. Have to double recipe because my family loves it!!!
Would black beans work as well?
Yes, as long as they’re dry! :)
Are the nutrition facts including calorie count for 1 serving or the whole pot?
Nutrition is per serving :)
Excited to try this! Any idea how I should alter this if my beans are already cooked?
Hi there, we haven’t made this with cooked beans so we can’t be sure of the cooking time. We’d probably just use the soup/stew setting or add the beans in at the end.
I am so excited to be making this tonight. Are the nutrition facts per pot? The WW App it says it is 11 points on the Blue Plan if this is per serving making the whole pot 44?
Hi there, we got one blue point per serving – making the whole pot four blue points. These numbers were calculated using fat free Greek yogurt so, depending on ingredients you use, your points may differ :)
Can you freeze this?
Yes :)