Creamy White Chicken Chili – Stove Top

  • Author: Jenna
  • Yield: 8


  • 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 


  • 1/2 cup chopped fresh cilantro

  • 1/2 cup chopped green onions

  • ½ cup fo Tortilla strips 


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.


Freestyle Points: 2

  • Category: Medium
  • Method: Stove


  • 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