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    Home » Weight Watcher Recipes

    Creamy White Chicken Chili - Stove Top

    Published: Oct 19, 2011 · Modified: May 10, 2023 by Jenna · This post may contain affiliate links · 7 Comments

    Jump to Recipe·Print Recipe

    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. 

    Creamy White Chicken Chili

    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. 

    What do I need to make Creamy White Chicken Chili? 

    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 

    How to Make Creamy White Chicken Chili 

    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.

    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 

    15 Soup and Chili Recipes for Weight Watchers 

    Weight Watchers Crock Pot Potato Soup 

    Instant Pot French Onion Soup 

    Spaghetti and Meatball Soup  

    Weight Watchers Cheeseburger Soup 

    Creamy White Chicken Chili
    Print

    Creamy White Chicken Chili - Stove Top


    • Author: Jenna
    • Yield: 8
    Print Recipe
    Pin Recipe

    Description

    Creamy White chicken chili is loaded with Great Northern Beans, Chicken, corn, chilis, and chicken broth. 


    Ingredients

    • 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

    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.
    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. 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.
    3. 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. 
    4. 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

    myWW blue: 2; green 3; purple 2 (1 cup) 

    My WW Personal Points: 3 Click here to see in recipe builder (will have to log in) 

    • Category: Medium
    • Method: Stove

    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

    Keywords: Creamy White Chicken Chili

    Did you make this recipe?

    Tag @recipediariesww on Instagram

    Disclaimer: I am not affiliated with WW formerly known as Weight Watchers in any way. I am just a member who likes to create WW recipes and share them with everyone. To calculate points for the recipes I use the recipe builder and myfitnesspal for nutrition info. 

    *If you make this recipe please comment and rate the recipe below to let everyone know how it is, or tag me on Instagram! If you want to upload a photo you can do that on Pinterest. Just find the post for it.

    More Weight Watcher Recipes

    • Air Fryer Veggie Taco Burgers
    • Tortellini Soup with Italian Sausage and Spinach
    • Oven Roasted Smoked Sausage and Potatoes
    • Ground Turkey Sloppy Joes

    Reader Interactions

    Comments

    1. jgisvold says

      January 15, 2012 at 12:05 pm

      Blending a can of beans sounds like a great idea! I'm going to have to try that next time.

    2. Rachel says

      January 15, 2012 at 10:19 am

      This was yum...we added jalapeño for more heat though. Also we always blend one can of beans (liquid and all) and mix it in and put the other can in as directed when we make a white chili...gives it a really nice thickness rather than a brothy soup.

    3. jenna says

      November 10, 2011 at 9:32 pm

      tried this and it was sooo good! thank you! God bless

    4. Bananas says

      November 10, 2011 at 10:12 am

      I cannot wait to make this, this weekend. Football and chili? YUM! Thanks for the awesome recipes.

    5. Victoria says

      November 08, 2011 at 1:30 pm

      I am in love with your blog. I've 'done' WW before and I always struggled with what's for dinner that my husband & daughter could both enjoy. I've also been looking for a white chili recipe for awhile now. And this one looks awesome. Thank you!!! (PS I think your dog is a little cutie!)

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