Best White Chicken Chili No Beans Recipe

Chicken chili without beans is a fantastic alternative, especially for those following a low-carb or paleo diet. It’s packed with protein and lots of flavor.

Chicken Chili Without Beans

The absence of beans means it has a slightly lighter texture—more like a hearty chicken soup. And it still maintains the robust taste and comfort that chili brings.

This recipe uses a variety of spices and green chilies to add a delicious kick to the chicken. Each bite is creamy and cheesy from the dairy topping. Let’s dive into the details.

White Chicken Chili Without Beans

This version of chicken chili is based on a Tex-Mex style, with a slight twist of creaminess. It’s easy to make and perfectly filling for any mealtime.

Traditionally, chili would include beans like kidney or black beans, but this recipe omits them. It’s an excellent choice for people who can’t have or dislike beans.

The creamy topping is a unique aspect of this recipe, not often found in traditional chili recipes. The sour cream and milk add a velvety finish that complements the spices and chicken.

Serve this chili on its own, or add some delicious toppings and sides. It’ll surely be a hit for any gathering or family dinner.


Here’s what you’ll need for this chicken chili (no beans) recipe:

  • Chicken: You’ll need 1 and 1/2 pounds of boneless skinless chicken, cut into bite-sized pieces.
  • Onion: One diced onion adds a delicious flavor and texture to the chili.
  • Oil: Use 2 tablespoons of oil for sautéing the vegetables and browning the chicken.
  • Chicken broth: You’ll need two cans (14.5 ounces each) of chicken broth for the chili’s base.
  • Diced green chilies: Two 4-ounce cans of diced green chilies help add some heat to the chili.
  • Spices: Include 1 teaspoon of garlic powder, 1 teaspoon of ground cumin, 1/2 teaspoon of ground oregano, 1/2 teaspoon of salt, 1/2 teaspoon of ground pepper, and 1/4 teaspoon of chili powder. Adjust the spices according to your liking.
  • Sour cream and milk: For the creamy topping, you’ll need 3/4 cup of sour cream and 1/4 cup of milk.
  • Cheese: Finally, add 1 cup of shredded cheddar or your favorite cheese for extra richness.
See also  20 Mexican Salads and Soups

How to Make Chicken Chili Without Beans

This chicken chili is simple and straightforward to make. Here’s a step-by-step guide:

  1. Step 1: In a large pot, heat the oil over medium heat.
  2. Step 2: Add the onions and sauté until they’re translucent.
  3. Step 3: Next, add the chopped chicken pieces and cook until they’re browned.
  4. Step 4: Pour in the chicken broth, followed by the green chilies and spices.
  5. Step 5: Bring the mixture to a boil, then lower the heat and simmer for about 20 minutes, or until the chicken is fully cooked.
  6. Step 6: In a separate bowl, whisk together the sour cream and milk until smooth.
  7. Step 7: When the chili is ready, remove it from the heat and stir in the sour cream and milk mixture.
  8. Step 8: Serve the chili hot, and garnish each bowl with a sprinkle of shredded cheese.

For the complete list of ingredients with specific measurements, see the recipe card below.

Tips for the Best Chicken Chili

Here are a few tips to make this chili even better:

  • Adjust the chili’s thickness: If you prefer a thicker chili, you can let it simmer for longer until it reduces. If you want it thinner, you can add more chicken broth.
  • Customize the spice level: The spice level in this recipe is moderate, but if you prefer it milder or spicier, you can adjust the amount of ground chili powder or omit the diced green chilies.
  • Use a mix of chicken: You can use a combination of chicken breast and chicken thighs or leftover rotisserie chicken for extra flavor.


Here are a few variations to try:

  • Add vegetables: For a heartier chili, you can add vegetables like diced bell peppers or corn. Just sauté them along with the onions.
  • Make it creamier: If you want an even creamier chili, you can add more sour cream and milk, or even cream cheese.
  • Try a different cheese: Instead of cheddar, you can use Monterey Jack, Pepper Jack, or a combination of different cheeses.
See also  White Chicken Chili without Cream Cheese (Easy Recipe)

What to Serve with Chicken Chili

Here are some delicious sides and toppings to serve with this chili:

  • Toppings: Chopped fresh cilantro, sliced green onions, diced avocados, sour cream, and extra shredded cheese make excellent toppings.
  • Bread: Serve the chili with warm cornbread, dinner rolls or crusty bread for dipping.
  • Salad: A crisp green salad with a tangy vinaigrette provides a refreshing contrast to the chili.
  • Mexican Rice: A side of Mexican rice pairs perfectly with this Tex-Mex inspired chili.
  • Guacamole: Serve some guacamole on the side with tortilla chips for a tasty and refreshing contrast to the chili.

Storage Tips

Leftover chicken chili can be stored in an airtight container in the refrigerator for up to 4 days.

For longer storage, you can freeze it. Let the chili cool completely, then transfer it to a freezer-safe container or heavy-duty freezer bag. It will keep well in the freezer for up to 3 months.

Be sure to thaw frozen chili in the refrigerator overnight before reheating. Reheat the chili on the stovetop over medium heat until it’s heated through. Add a splash of chicken broth to thin it out, if needed. Make sure to stir occasionally to prevent sticking.

White Chicken Chili Without Beans

White Chicken Chili (No Beans)

Chicken chili without beans is a delicious and flavorful alternative to traditional chili. This recipe is packed with tender chicken, aromatic spices, and a creamy topping. It's easy to make and perfect for a cozy meal.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 399 kcal


  • In a large pot, heat the oil over medium heat.
  • Add the diced onions and sauté until translucent.
  • Add the chicken pieces to the pot and cook until browned.
  • Pour in the chicken broth, diced green chilies, garlic powder, ground cumin, ground oregano, salt, pepper, and chili powder.
  • Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes, or until the chicken is fully cooked.
  • In a separate bowl, whisk together the sour cream and milk until smooth.
  • Remove the pot from the heat and stir in the sour cream and milk mixture.
  • Serve the chicken chili hot, and garnish each bowl with shredded cheese.