White Chicken Chili without Cream Cheese (Easy Recipe)

If you’re in the mood for a comforting and flavorful white chicken chili without cream cheese, this white chicken chili recipe is perfect for you.

Packed with tender chicken, mild green chilies, and hearty white beans, it’s a delicious and satisfying dish that will warm you up from the inside out.

White Chicken Chili without Cream Cheese

White Chicken Chili without Cream Cheese

This white chicken chili recipe is a lighter alternative to traditional chili, and it’s just as delicious.

The combination of chicken, green chilies, and white beans creates a flavorful and hearty dish that is perfect for any time of the year.

Plus, it’s incredibly easy to make!

Ingredients

  • 1 tablespoon olive oil: Used for sautéing the onions and garlic to add flavor to the chili.
  • 1 small yellow onion, chopped (about ½ cup): Adds a savory base to the chili.
  • 2 garlic cloves, finely minced (or 1 ½ teaspoons garlic powder): Enhances the overall flavor of the chili.
  • 2 1/2 cups low-sodium chicken broth: Provides a flavorful base for the chili.
  • 2 4 oz cans diced green chilies: Adds a mild, tangy flavor to the chili.
  • 1 1/2 teaspoons ground cumin: Adds warmth and depth of flavor to the chili.
  • 1/4 teaspoon cayenne pepper: Adds a bit of heat to the chili. Adjust to your desired spice level.
  • 1/2 teaspoon dried oregano: Enhances the overall flavor of the chili.
  • ½ teaspoon paprika: Adds a smoky and slightly sweet flavor.
  • 1/2 small lime, juice from: Adds a bright and tangy note to the chili.
  • Salt and freshly ground black pepper, to taste: Season to your preference.
  • 2 15 oz cans great northern beans: Provides a creamy and hearty base for the chili.
  • 1 cup sour cream or plain Greek yogurt: Adds creaminess and tanginess to the chili.
  • 1 cup corn (frozen or fresh): Adds sweetness and texture to the chili.
  • 2 heaping cups cooked chicken, shredded (rotisserie or leftover chicken*): Adds protein and heartiness to the chili.

Topping Suggestions:

  • Fresh cilantro
  • Shredded cheese
  • Tortilla chips
  • Green onions
  • Avocado

How to Make White Chicken Chili without Cream Cheese

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
  2. Add the low-sodium chicken broth, diced green chilies, ground cumin, cayenne pepper, dried oregano, paprika, lime juice, salt, and black pepper to the pot. Stir well to combine.
  3. Drain and rinse the great northern beans, then add them to the pot. Stir in the sour cream or plain Greek yogurt and corn. Mix everything together until well combined.
  4. Add the cooked, shredded chicken to the pot and stir well to incorporate it into the chili.
  5. Bring the chili to a simmer over medium heat. Allow it to simmer for about 20-30 minutes, stirring occasionally.
  6. Serve the white chicken chili hot, topped with fresh cilantro, shredded cheese, tortilla chips, green onions, and avocado, if desired.
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Enjoy this delicious and creamy white chicken chili without cream cheese!

*Note: You can use rotisserie or leftover chicken to save time and add extra flavor to the chili. Simply shred the chicken before adding it to the pot.

Tips for the Best White Chicken Chili

To ensure that your white chicken chili turns out delicious and flavorful, here are a few helpful tips:

  1. Use low-sodium chicken broth: Using low-sodium broth allows you to control the sodium levels in the chili. You can always add salt to taste, but starting with low-sodium broth gives you more control over the final flavor.
  2. Opt for Greek yogurt as a healthier alternative: If you’re looking for a lighter version of this white chicken chili, choose plain Greek yogurt instead of sour cream. It adds a creamy texture to the chili without the extra calories.
  3. Adjust the spices to your preference: Feel free to adjust the amount of spices in the recipe to your taste. If you prefer a spicier chili, increase the cayenne pepper or add some diced jalapenos. If you like it milder, reduce the amounts or omit the cayenne pepper altogether.
  4. Don’t overcook the chicken: If you’re using already cooked chicken, be careful not to overcook it when adding it to the chili. Overcooked chicken can become dry and tough. Just heat it through without boiling it.
  5. Let it simmer: Allowing the chili to simmer for 20-30 minutes helps to marry the flavors together and allows the ingredients to meld. This simmering time also helps to thicken the chili slightly.
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Variations

While this white chicken chili recipe is already incredibly delicious, here are a few variations you can try:

  • Add vegetables: Feel free to add diced bell peppers, corn kernels, or even spinach to the chili for some added color, flavor, and nutrition.
  • Switch up the beans: If you don’t have great northern beans, you can use cannellini beans or even navy beans instead. These beans are creamy and will complement the flavors of the chili nicely.
  • Make it vegetarian: If you prefer a meatless version, omit the chicken and add extra vegetables or swap it with plant-based options like seasoned tofu or tempeh.
  • Add more heat: If you like your chili spicy, you can increase the amount of cayenne pepper or add additional diced jalapenos or a few dashes of hot sauce.
  • Add extra toppings: Get creative with your toppings! Consider adding diced avocado, sliced jalapenos, chopped cilantro, or a squeeze of fresh lime juice on top of the chili for added flavor and freshness.

What to Serve With White Chicken Chili

White chicken chili pairs well with various sides and accompaniments. Here are a few ideas to complete your meal:

  • Cornbread: Serve a slice of warm, homemade cornbread alongside the chili. The sweetness of cornbread complements the savory flavors of the chili beautifully.
  • Tortilla chips: Enjoy the chili with some crispy tortilla chips for a delicious and satisfying crunch.
  • Rice: Serve the chili over a bed of cooked white or brown rice for a heartier meal.
  • Salad: Balance out the richness of the chili with a fresh green salad or a simple cucumber and tomato salad.
  • Sliced avocado: Top your bowl of chili with some creamy slices of avocado for added richness and freshness.

Storage Tips

If you have any leftovers, here are some storage tips to keep your white chicken chili fresh and delicious:

  • Refrigerator: Allow the chili to cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
  • Freezer: White chicken chili freezes well. Once cooled, portion it into freezer-safe containers or zip-top bags and label them with the date. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
  • Reheating: To reheat the chili, gently warm it on the stovetop over medium heat, stirring occasionally until heated through. If the chili thickens too much, you can add a little chicken broth or water to loosen it up.
White Chicken Chili without Cream Cheese

White Chicken Chili without Cream Cheese

Enjoy a flavorful and creamy white chicken chili without cream cheese. This comforting dish is packed with tender chicken, mild green chilies, and hearty white beans. Perfect for any time of the year, this easy-to-make chili is sure to become a family favorite.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 477 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 1 small yellow onion chopped (about ½ cup)
  • 2 garlic cloves finely minced (or 1 ½ teaspoons garlic powder)
  • 2 ½ cups low-sodium chicken broth
  • 2 4 oz cans diced green chilies
  • 1 ½ tsp ground cumin
  • 1/4 tsp cayenne pepper
  • ½ tsp dried oregano
  • ½ tsp paprika
  • ½ small lime (the juice)
  • Salt and freshly ground black pepper to taste
  • 2 15 oz cans great northern beans
  • 1 sour cream or plain Greek yogurt
  • 1 cup corn (frozen or fresh)
  • 2 cups cooked chicken shredded (rotisserie or leftover chicken*)
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Topping Suggestions

  • Fresh cilantro
  • Shredded cheese
  • Tortilla chips
  • Green onions
  • Avocado

Instructions
 

  • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
  • Add the low-sodium chicken broth, diced green chilies, ground cumin, cayenne pepper, dried oregano, paprika, lime juice, salt, and black pepper to the pot. Stir well to combine.
  • Drain and rinse the great northern beans, then add them to the pot. Stir in the sour cream or plain Greek yogurt and corn. Mix everything together until well combined.
  • Add the cooked, shredded chicken to the pot and stir well to incorporate it into the chili.
  • Bring the chili to a simmer over medium heat. Allow it to simmer for about 20-30 minutes, stirring occasionally.
  • Serve the white chicken chili hot, topped with fresh cilantro, shredded cheese, tortilla chips, green onions, and avocado, if desired.

Notes

You can use rotisserie or leftover chicken to save time and add extra flavor to the chili. Simply shred the chicken before adding it to the pot.