Lightened Up White Chicken Chili Recipe
White chicken chili gets a lightened up makeover that's full of zesty flavors, creamy texture, hearty beans, tender chicken, and sweet corn with a secret ingredient that really makes the flavors pop!
How to Make the Best Lightened Up White Chicken Chili
This lightened up white chicken chili is comfort food at its best—creamy, hearty, and absolutely delicious without being heavy. By using fat-free sour cream and a smart combination of lean chicken and beans, you get all the satisfying flavors of a traditional chili with a much lighter nutritional profile. The addition of fresh jalapeño and a hint of tequila adds a subtle kick that makes this soup truly special.
What makes this recipe truly standout is its versatility. Whether you’re cooking on the stovetop on a busy weeknight or letting your crockpot do the work while you go about your day, this chili adapts perfectly to your schedule. The homemade seasoning blend—cumin, paprika, and garlic powder—creates a warm, well-rounded flavor that keeps people coming back for bowl after bowl.
This is the kind of recipe that becomes a weeknight staple in your kitchen. Serve it alongside some crusty bread or with a simple side salad, and you’ve got a complete meal that’s as good for you as it is satisfying.
Lightened Up White Chicken Chili
White chicken chili gets a lightened up makeover that's full of zesty flavors, creamy texture, hearty beans, tender chicken, and sweet corn with a secret ingredient that really makes the flavors pop!
Ingredients
Main Ingredients
Seasonings
Base & Finish
Instructions
Stovetop Method
- In a large soup pot or dutch oven, heat the olive oil over medium-high heat. Once the oil shimmers, add the onion and jalapeño. Sauté for 2 minutes or until translucent, then add in the garlic and cook everything together for about 1 minute.
- Add the raw chicken cut in bite sized pieces to the pot. Alternatively, you can bake the chicken at 375°F for 15-20 minutes until cooked through, then cut in small pieces. Immediately after adding the chicken, season with salt, pepper, paprika, cumin, and garlic powder. Stir well to coat all the ingredients in the pan.
- When the chicken is mostly cooked, deglaze the pan with tequila. If opting not to use tequila, add a 1/4 cup of chicken stock. Drain and rinse the beans and corn, then stir into the pot. Add the can of chiles without draining. Finally, add the chicken stock and bring to a steady simmer on high heat. (Depending on the thickness you prefer, use more or less chicken stock—4 cups of stock will yield a hearty, thick more traditional chili and 6 cups of stock will create a more 'soup like' chili with extra broth.)
- After 10 minutes of cooking, reduce the heat to medium-low and cook for 10 more minutes. While the chili cooks, whisk cornstarch into the sour cream thoroughly, making sure all the clumps are gone. Stir into the soup until light, creamy, and slightly thickened.
Crockpot Method
- Leave out the olive oil from the recipe. Place the raw chicken breasts (whole or cut in bite-sized pieces) to the bottom of the crockpot. Top with the onion, jalapeno, garlic, salt, pepper, paprika, cumin, garlic powder, tequila, beans, corn, chiles, and chicken stock.
- Cook on low for 4 to 6 hours. If cooking the chicken breast whole, remove from the crockpot and shred the meat using two forks, return to the pot.
- Whisk cornstarch into the sour cream thoroughly, making sure all the clumps are gone. Stir into the soup until light, creamy, and slightly thickened.
Notes
- Adjust chicken stock amount based on your preferred consistency—use 4 cups for a thick, traditional chili or 6 cups for a brothier soup.
- The tequila is optional but adds a secret ingredient that really brings out the flavor.
- For a quicker meal, you can pre-cook the chicken before adding it to the pot.