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 skinny version of 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! 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. 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, cornbread, 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?)
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 food processed 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 white chili. You could also totally sub in ground turkey or opt out of the meat completely. I like to add in shredded rotisserie chicken just to make it easy on myself.
So let's get cooking!
- 1 Rotisserie Chicken shredded
- 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
- 1/2 packet ranch seasoning
- 1 Tsp coriander
- 1 Tsp oregano
- Salt and Pepper to taste
- Juice of 1 lime
- For garnish:
- Tortilla chips
- 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 1/2 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!