Kimberly Recipes

Name: Creamy Mediterranean White Chicken Chili: A Heart Healthy Winter Meal
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 2 1/2 tablespoons olive oil; 1 large onion, diced into 1/2-inch pieces; 3 garlic cloves, minced; 1 1/4 pounds chicken breasts; 6 cups water; 1 1/4 teaspoons salt; 1 teaspoon black pepper; 1 1/2 teaspoons chili powder; 1 1/4 teaspoons cumin; 1 1/4 teaspoons paprika; 1 1/4 teaspoons Aleppo pepper; 1/2 teaspoon dried oregano; 30 ounces cannellini beans, drained and rinsed; 1 1/2 cups corn; 1 large lime, juiced; 2 jalapeños, finely diced; 1 cup chermoula

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Creamy Mediterranean White Chicken Chili: A Heart Healthy Winter Meal

July 15, 2026

Picture this: a bowl of creamy, comforting White Chicken Chili that's packed with vibrant Mediterranean flavors. This isn't your average chili—it's a soul-warming bowl that brings the sunny coasts of the Mediterranean right to your kitchen. Whether you're craving a cozy Winter Mediterranean Recipes staple or a lighter Summer Chili Recipe, this dish adapts beautifully. It's also a fantastic Heart Healthy Meals option, loaded with lean protein and fiber-rich beans. The secret? A generous swirl of chermoula—a fragrant herb sauce that adds an unforgettable depth of flavor.

Creamy Mediterranean White Chicken Chili: A Heart Healthy Winter Meal

This Chicken Mediterranean twist on classic chili is so easy to make, you'll want to add it to your regular rotation. The Slow Cooker Mediterranean Recipes fans will love that it can be simmered low and slow, but stovetop works just as well. Each spoonful offers tender shredded chicken, creamy cannellini beans, sweet corn, and a hint of heat from jalapeño. It's the perfect Mediterranean Meal Ideas for busy weeknights or casual gatherings. Serve it with crusty bread or a dollop of Greek yogurt, and watch it disappear. Ready to discover your new favorite Chicken Mediterranean Recipes? Let's get cooking!

Creamy Mediterranean White Chicken Chili: A Heart Healthy Winter Meal

⭐⭐⭐⭐⭐ 4.8 (47 ratings)

⏱️ Prep: 15 mins 🍳 Cook: 35 mins 🍽️ Servings: 6

Ingredients

Aromatics

2 1/2 tablespoons olive oil 1 large onion, diced into 1/2-inch pieces 3 garlic cloves, minced

Chicken & Broth

1 1/4 pounds chicken breasts 6 cups water 1 1/4 teaspoons salt 1 teaspoon black pepper

Spices

1 1/2 teaspoons chili powder 1 1/4 teaspoons cumin 1 1/4 teaspoons paprika 1 1/4 teaspoons Aleppo pepper 1/2 teaspoon dried oregano

Beans & Corn

30 ounces cannellini beans, drained and rinsed 1 1/2 cups corn

Finish

1 large lime, juiced 2 jalapeños, finely diced 1 cup chermoula

Instructions

Warm the olive oil: in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, stirring now and then, until softened and translucent. Stir in the minced garlic and cook for an additional 30 seconds until aromatic.
Place the chicken breasts: water, salt, and pepper into the pot with the cooked onion and garlic. Bring to a boil over high heat, then lower the heat to medium-low and let it gently simmer for 20 minutes, until the chicken is fully cooked. Use tongs to remove the chicken and set it aside on a cutting board to cool slightly before shredding into bite-sized pieces with two forks.
Add the chili powder: cumin, paprika, Aleppo pepper, and oregano to the simmering broth. Stir well to incorporate the spices and allow them to bloom for about a minute, deepening their flavors. Add the drained and rinsed cannellini beans to the pot. Using an immersion blender, carefully blend about one-third to one-half of the soup directly in the pot for 20-30 seconds. This will break down some beans, creating a creamy, thicker texture while leaving plenty of whole beans for a hearty bite. Stir in the corn and shredded chicken, then simmer for another 10-15 minutes to let the flavors meld together.
Remove the pot from the heat: Squeeze in the fresh lime juice to brighten the taste, then gently fold in the diced jalapeños and chermoula. Taste and adjust seasonings if needed. Ladle into bowls and serve immediately.