Creamy White Chicken Chili - a delicious variation of traditional chili, made with lean chicken breast, white beans and a blend of spices in a creamy low fat cream cheese sauce.
Stove Top Creamy White Chicken Chili
While there are many ways to cook white chicken chili from slow cooker, to oven to even in a pressure cooker. For me the best way is on the stove top in my casserole pot, I just prefer how quick and easy it is using some leftover cooked chicken and the simmering helps it to develop a rich and flavoursome sauce.
Sometimes flavours can be lost in a slow cooker and chicken (especially breast) can easily overcook and becomes stringy.
Also unlike a traditional chili which I prefer to let simmer for sometimes over an hour, this is so much quicker and is my go to recipe when I have some leftover chicken to use up.
- Stove Top Creamy White Chicken Chili
- Ingredients for Creamy White Chicken Chili
- How to cook shredded chicken for recipes
- Best type of beans for Creamy White Chicken Chili
- What kind of pan is best for cooking chili?
- Dairy Free Version of Creamy White Chilli Chicken
- Toppings for Creamy White Chili Chicken
- More Chili (Chilli) Recipes
- Creamy White Chili Chicken
Ingredients for Creamy White Chicken Chili
In this easy recipe for White Chicken Chili, I use the following staples
- Blend of spices - cumin, oregano, paprika, cayenne
- Green Bell Pepper
- Canned white beans
- Chicken Stock
- Cooked shredded chicken
- Light Cream Cheese (Philadelphia or stores own brand)
- Olive Oil Spray
See recipe card for quantities.
How to cook shredded chicken for recipes
Although I often have some cooked shredded chicken leftover, especially if i have roasted or chicken at the weekend or cooked some for salads and sandwiches, often a recipe may called for cooked shredded chicken which you don't have on hand. So how can you quickly prep some shredded cooked chicken to add in to recipes.
The quickest and best method is to poach in some broth, it keeps the chicken lovely and tender while the broth adds flavour.
Just add uncooked chicken breasts to a large saucepan, you can keep the whole, or to cook slightly quicker, slice into about 3-4 even sized pieces, don't go too small or they will be hard to shred and over cook). Then cover with chicken stock, bring to a boil and simmer for about 8-15 minutes until the chicken is cooked and no longer pink.
Remove from the pan, allow to cool slightly and then shred with two forks or you can pull apart with hands (make sure the chicken is cool enough to touch if you are doing this). Then you can use this chicken in any recipes that calls for cooked chicken breast.
Best type of beans for Creamy White Chicken Chili
Cannellini Beans (or white kidney beans) are typically used for Creamy White Chicken Chili, however any type of canned white bean is fine.
- Navy beans
- Great Northern Beans
There the butter bean (baby lima beans), but I would use those as a very last resort, as some can be harder in texture and not the best for chilli. As well as these there are various types of other beans, but as this is a white chicken chili, white beans are the best options.
If you want to use some dried white beans you have on hand you can of course use those also, but you will need to soak overnight and cook first.
What kind of pan is best for cooking chili?
Any large stove top casserole pot with a lid is the best for chili. I love my Enameled Cast Iron Dutch Oven by Le Creuset and also my Perfect Pot from Our Place. But you really don't need an expensive brand of pot. So long as it is deep enough and has a lid it will work perfectly.
If you are looking to invest in new one however, I recommend looking for one that can be used on both the stove top and in the oven.
Dairy Free Version of Creamy White Chilli Chicken
If you want to make this dairy free, swap 400ml of stock for a 400ml can of light coconut milk. Then you can mash some of the white beans for thickness or add in a tablespoon or two of cornstarch to thicken more if needed.
To make a cornstarch slurry, mix 1 tablespoon of cornstarch with approx 2 tablespoons of water until paste like and then stir into liquid you wish to thicken and simmer until it thickens (this can take up to 8 minutes).
Toppings for Creamy White Chili Chicken
Unlike chilli con carne which often is served with cooked white rice, White Chili Chicken is best just served in a bowl with some yummy toppings of your choice. Here are some of our favourites.
- Grated Cheddar
- Sliced Jalapenos (sliced or jarred)
- Soured Cream or Greek Yoghurt
- Fresh Coriander
- Sliced Green Onions
- Lime Wedges
- Fresh Avocado or guacamole
- Tortilla Chips
This white chili chicken is great for batch cooking and freezing. To freeze I recommend freezing in one portion containers, that way you can just take out what you need.
To reheat, fully defrost in the fridge and then gently heat in a pan over a low heat until heated through. Because it contains cream cheese you may need to add in a little stock to loosen the sauce.
More Chili (Chilli) Recipes
Looking for some other low calorie chili recipes to try? Check out these below options.
- Beef and Pinto Bean Chilli
- Chickpea Vegetable Chilli (Stove Top and Instant Pot)
- Turkey Chilli (Stove Top and Instant Pot)
- Best Ever Rich Chilli Con Carne
- Beef and Six Bean Chilli (Stove Top, Instant Pot and Slow Cooker)
- Instant Pot Chocolate Chilli
- Sweet Potato, Vegetable and Lentil Chilli
- Beef and Roasted Butternut Squash Chilli
or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more..
All recipes on Slimming Eats have estimated nutritional information for your convenience.
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- 1 large onion, diced
- 3 cloves of garlic, crushed
- 1 large jalapeno (or 2 small), diced (remove seeds)
- 1 small green bell pepper, diced
- 1 teaspoon of cumin
- 1 teaspoon of paprika (not smoked)
- ½ teaspoon of oregano
- ½ teaspoon of ground cayenne pepper
- 1 400g (14oz) can of white beans (I use white kidney beans), drained
- 720ml (3 cups) of chicken stock
- 350g (12.5oz) of cooked chicken breast, roughly shredded
- 140g (4.9oz) of light cream cheese
- salt and pepper
- olive oil spray
- handful of fresh coriander, chopped
- Heat a deep large pot over a medium high heat and spray with olive oil spray
- Add the onion, jalapeno, garlic and green bell pepper and fry for a few minutes until softened.
- Add in the cumin, paprika, oregano and cayenne and fry stirring until all coated.
- Add in the beans and stock, stir to combine, bring to a boil and then cover reduce heat and simmer for about 12-15 minutes.
- Remove lid and roughly mash some of the beans with the back of a wooden spoon.
- Add in the cooked chicken and light cream cheese and stir until melted and then allow to bubble until the chili thickens and is creamy.
- Taste and season with salt and black pepper.
- Stir through some fresh chopped coriander
- Serve in bowls with your favourite toppings.
Please see below for full nutritional info and additional details about recipe:
- WW Points - 3 per serving
- Gluten Free Friendly 🌾 - use gluten free stock
- Dairy Free Friendly 🥛 - omit the cream cheese, and replace 400ml of the stock with canned light coconut milk you also may wish to add a tablespoon or two of cornstarch to thicken more (made as a slurry paste with a little water and stirred in and simmered until it thickens)
- Calories - scroll down to nutritional info box
- SUITABLE FOR FREEZING ❄️ - defrost in fridge and reheat gently until heated through, you may need to add some more stock to loosen chili if it has gone too thick from the cream cheese
- Topping Ideas - sliced jalapenos, soured cream, coriander, green onions, grated cheddar, tortilla chips
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Nutrition InformationYield 4 Serving Size 1 SERVING (NO TOPPINGS)
Amount Per Serving Calories 286Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 9gCholesterol 84mgSodium 642mgCarbohydrates 17gFiber 7gSugar 5gProtein 31g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.