If you have ever been over for dinner at my house, I have probably made this White Chicken Chili for you! It is absolutely one of my go-to recipes and is usually loaded with heavy cream, butter, and cream cheese (this is what makes it "white").
It's indulgent and rich but I knew I needed to create a lighter version because I enjoy this soup SO much! So here is my lighter version of white chicken chili!
Why You'll Love This Healthy White Chicken Chili
Since we are in the thick of football season I thought it would be a good time to bust out this chili recipe so you can be the star of the tailgating show. By the way if you need a menu for your Super Bowl party, check out my carefully curated Super Bowl Menu!
This is a great chili to bring to a tailgate in a crock pot or to your next watch party. The southwestern flavors pair well with tortilla chips, Jalapeno Cornbread Casserole, and lots of fresh cilantro!
Or you could go the midwestern route and serve it up with cinnamon rolls! (Did anyone else grow up eating chili with cinnamon rolls?)
The Trick For Creamy (& Healthy) White Chicken Chili
So I made an easy swap and was able to make this chili a bit lighter in calories but still full in flavor!
So are you ready for my super secret to making this chili lighter? For this recipe instead of using a whole block of cream cheese to make this chili thick and creamy; I blended one can of white northern beans and it was the perfect substitute for cream cheese.
It gives the soup a bit of richness that you want in a creamy white chili!
Creamy Chicken Chili Ingredients
Pantry staples fill this hearty soup and the toppings are endless! Here's what you'll need to make this chicken chili.
- 1 Rotisserie Chicken, shredded
- 5 cups chicken broth
- 1 yellow onion, diced
- 1 yellow or red pepper, diced
- 2 cans of corn, drained
- 3 cans of white beans northern or cannelloni
- 2 cans of green chiles
- ½ packet ranch seasoning
- 1 Tsp coriander
- 1 Tsp oregano
- Salt and Pepper to taste
- Juice of 1 lime
White Chicken Chili Toppings
Other ingredients to have on hand to make this white bean chicken chili are the TOPPINGS!
- Fresh Cilantro
- Monterrey Jack Cheese
- Jalapeños
- Lime Wedges
- Crushed Tortilla Chips
- Sour Cream
Substitutions
You could definitely add in some cream cheese or heavy cream to add the richness of the soup.
In addition to that, to make a richer dairy free version, try adding in some Trader Joes Cashew Queso!
Other proteins you could add to the chili are ground turkey, beef, or even pork!
How To Make Creamy White Bean Chili
- Heat 1 tablespoon of olive oil over medium heat in a large pot.
- Add onion & pepers and sautee for 2-3 minutes. Add spices and stir to combine.
- Pour in chicken stock, green chiles, 2 of the cans of white beans, 2 cans of corn. Season with salt and pepper
- Bring this to a simmer and let sit for 15 minutes. While this simmers add the container of white beans to a food proccessor with ½ cup water or the liquid that come with the beans and blend until smooth.
- Add the bean blend to the chili and stir to combine. It should start to look very creamy! Season with salt and pepper.
- Add the lime juice and chicken in and you are ready to serve!
- Garnish with limes, avocado, cilantro, or cheese and enjoy!
Can I Make White Chicken Chili in a Crock Pot?
If you'd like to do a crockpot white chicken chili, it's very easy!
Add all of the ingredients to a crockpot and cook on low for 4 hours. Voila!
& If you like a good crockpot meal I'd also try out this Hawaiian Crockpot Chicken .
FAQ and Tips
Can You Freeze White Chicken Chili? Yes! I love to make a big batch of this chili and separate it into smaller portions and place in Tupperware and freeze.
How To Reheat Creamy Chicken Chili - I like to reheat my chicken chili on the stove over medium high heat until warmed through.
What Sides To Serve With Chicken Chili? I love cornbread with chili, so give my Apple Cinnamon Cornbread muffins a try. You could also serve this with some Delicious and Easy Homemade Dinner Rolls!
More Chili Recipes To Love!
Whether it's a cold night, game day, or just a weeknight dinner...chili is ALWAYS the answer!
I love the Creamy Pumpkin Chili for fall nights after football games or tailgates.
Along the same lines is this 10-Bean Soup recipe that packs SO much flavor into the simplest recipe.
Needing a veggie version of chili? Try out this Loaded Veggie Chili for something lean and healthy.
📖 Recipe
Healthy White Chicken Chili
Equipment
- 1 dutch oven
Ingredients
- 1 Rotisserie Chicken, shredded about 3 cups
- 5 cups chicken broth
- 1 yellow onion diced
- 1 yellow or red pepper
- 2 cans of corn
- 3 cans of white beans northern or cannelloni
- 2 cans of green chiles
- ½ packet ranch seasoning
- 1 teaspoon coriander
- 1 teaspoon oregano
- Salt and Pepper to taste
- Juice of 1 lime
Toppings
- Cilantro
- Limes
- Tortilla chips
- Avocado
- Cheese
- 1 packet Ranch seasoning
Instructions
- Heat 1 tablespoon of olive oil over medium heat in a large pot.
- Add onion & pepers and sautee for 2-3 minutes. Add oregano, coriander, and Ranch seasoning. Stir to combine.
- Pour in chicken stock, green chiles, 2 of the cans of white beans, 2 cans of corn. Season with salt and pepper
- Bring this to a simmer and let sit for 15 minutes. While this simmers add the container of white beans to a food proccessor with ½ cup water or the liquid that come with the beans and blend until smooth.
- Add the bean blend to the chili and stir to combine. It should start to look very creamy! Season with salt and pepper.
- Add the lime juice and chicken in and you are ready to serve!
- Garnish with limes, avocado, cilantro, or cheese and enjoy!
Notes
Nutrition
Kristin says
I HAVE to make this ASAP!