Creamy White chicken chili is loaded with Great Northern Beans, Chicken, corn, chilis, and chicken broth. You can add in your typical spices that you would add in regular beef chili to give it some flavor. This is so delicious and one of my favorite soups to make in the Fall or when the weather starts getting colder outside.
I have two recipes for White Chicken Chili on this blog. One is dairy-free and zero points and the other one isn’t. I’m getting older now (almost in my 40s) and I can’t eat as much dairy as I like anymore. Dairy just gives me really bad digestion later on and it’s something that I would rather not deal with anymore. I’m talking serious bloating and cramps.
This recipe calls for cream cheese to be added at the end of the cooking time. Both recipes are good and I haven’t yet tried adding some vegan cream cheese to this yet. Will try that sometime in the future.
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Why You Will Like This Recipe
The toppings! I love making this white chicken chili recipe and topping it with Wonton Strips, Tortilla Chips, or any type of cheese.
This soup uses cream cheese to make it white instead of heavy cream or milk and I like that. Cream cheese has less lactose than milk so it’s easier on the stomach.
If you use shredded pre cooked chicken saved from another recipe, this soup takes no time to make at all. Less than 30 minutes!
It is packed with protein from the chicken and fiber from the white beans which makes for a nutritious and hearty soup.
Ingredients Needed for Creamy White Chicken Chili
- Onion, chopped
- Garlic cloves, minced – Chopped fresh garlic can take some time to chop so I often always use the freshly minced garlic that comes already made in a jar.
- Ground cumin – is a member of the parsley family. It is a dried seed that is made from a plant called Cuminum cyminum.
- Dried oregano – is a common herb used in cooking, particularly in Mediterranean and Mexican cuisine. It has a pungent, slightly bitter taste and a strong aroma
- Ground coriander – is fresh cilantro that has been dried up and then grounded really fine.
- Cans chopped green chiles, undrained
- Frozen corn – You can use a bag of frozen corn or one 15 oz can of drained sweet corn.
- Skinless, boneless chicken breast, shredded – They’re lean and quick-cooking and always come out juicy and tender. Use an instant-read thermometer to make sure that the chicken is not over cooked. When reading labels for chicken breasts try to find ones that say Organic or Free Range.
- Cans cannellini beans, rinsed and drained (such as Goya) – a great ingredient to use for getting more fiber
- Can fat-free, less-sodium chicken broth – The best type of stock to use is one that is homemade. For canned stock, I look for ones that say reduced sodium or fat free.
- Hot pepper sauce – optional for some extra heat!
- Cream Cheese – I like to use whipped cream cheese it melts faster in the soup.
- Toppings:
- Fresh cilantro, Chopped Green Onions, Tortilla strips
- See the recipe card below for a full list of ingredients and measurements.
How to Make Creamy White Chicken Chili
Step 1: Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 10 minutes or until browned, stirring frequently.
One thing I like to do is use already shredded cooked chicken for this recipe. You can choose to shred the chicken at this point.
Step 2: Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 6 minutes or until tender, stirring frequently. Add garlic; sauté 2 minutes, stirring frequently.
Step 3: Stir in cumin, dried oregano, and coriander; sauté 1 minute. Stir in chiles; reduce heat to low, and cook 10 minutes, partially covered. Add the chicken, corn, cannellini beans, and broth; bring to a simmer. Cover and simmer 10 minutes. Stir in hot sauce.
Step 4: Take the chicken out of the pot and shred it with two forks.
Step 5: Place the chicken back in the pot with the cream cheese and let it melt. Stir until everything is combined.
Ladle 1 cup of chili into each of 8 bowls; sprinkle each serving with 2 tablespoons cheese, 1 tablespoon cilantro, and 1 tablespoon green onions.
Number of servings
This white chicken chili recipe makes 8 servings. 1 cup serving size.
Tips for Creamy White Chicken Chili
A slow cooker or instant pot can be used to make this but I think cooking this in a skillet is much easier and everyone has one of those!
Freeze the leftovers in airtight containers or freezer bags.
Other Soup Recipes
Other Recipes to Try
If you tried this Creamy White Chicken Chili or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries
Creamy White Chicken Chili – Stove Top
Total Time: 40 min
Yield: 8 1x
Description
Creamy White chicken chili is loaded with Great Northern Beans, Chicken, corn, chilis, and chicken broth.
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 teaspoon ground coriander
- 1 (4.5-ounce) cans chopped green chiles, undrained
- 1 ½ cups of frozen corn
- 1 pounds skinless, boneless chicken breast, cut into bite-sized pieces
- 1 (15.5-ounce) cans cannellini beans, rinsed and drained (such as Goya)
- 2 (14-ounce) can fat-free, less-sodium chicken broth
- ½ teaspoon hot pepper sauce
- 4 ounces ⅓ less fat cream cheese
Toppings:
- ½ cup chopped fresh cilantro
- ½ cup chopped green onions
- ½ cup fo Tortilla strips
Instructions
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 10 minutes or until browned, stirring frequently.
- Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 6 minutes or until tender, stirring frequently. Add garlic; sauté 2 minutes, stirring frequently. Stir in cumin, dried oregano, and coriander; sauté 1 minute. Stir in chiles; reduce heat to low, and cook 10 minutes, partially covered. Add the chicken, corn, cannellini beans, and broth; bring to a simmer. Cover and simmer 10 minutes. Stir in hot sauce.
- Take the chicken out of the pot and shred it with two forks. Place the chicken back in the pot with the cream cheese and let it melt. Stir until everything is combined.
- Ladle 1 cup of chili into each of 8 bowls; sprinkle each serving with 2 tablespoons cheese, 1 tablespoon cilantro, and 1 tablespoon green onions.
Notes
WW Points: 2 Click here to see in recipe builder (will have to log in)
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Medium
- Method: Stove
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 193
- Sugar: 2.4g
- Fat: 5.9g
- Saturated Fat: 2.6g
- Carbohydrates: 15.7g
- Fiber: 3.3g
- Protein: 19.1g
