Creamy White Chicken Chili – Stove Top

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. 

What do I need to make Creamy White Chicken Chili? 

1 medium onion, chopped 

2 garlic cloves, minced

1 teaspoon ground cumin

1/2 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

1/2 teaspoon hot pepper sauce

4 ounces ⅓ less fat cream cheese 

Toppings: 

1/2 cup chopped fresh cilantro

1/2 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 

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.