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White Bean Chicken Chili (No Canned Soup)

This White Bean Chicken Chili Recipe is made with light cream cheese instead of canned soup and packed with so much flavor! It’s guaranteed to be a favorite at your house!

Makes 8 ( 1 and 1/2 cup) servings

What is white bean chicken chili?

White chili is made with white beans, chicken, and mild green chiles and has always been one of my favorite soups.I have a white bean chicken chili recipe that I created years ago (when non fat Greek yogurt first became a zero point ingredient) using canned cream of chicken soup and non fat Greek yogurt; which makes for a creamy chili yet lowers the point value! You can find that recipe HERE.

This white bean chicken chili recipe is creamy and so delicious! I used light cream cheese in place of canned cream of chicken soup and I’ll I can say is…..it’s WINNER! 

What ingredients do I need to make this White Bean Chicken Chili

  • Yellow onion diced
  • Skinless boneless chicken tenders or breasts-raw
  • Garlic, minced 
  • Low-sodium chicken broth– you can add up to 2 additional cups if you prefer a thinner consistency.
  • Green chilies-diced
  • Great northern beans
  • Cannellini beans or white kidney beans
  • Frozen or fresh corn- I love to use Trader Joe’s sweet frozen corn. 
  • Cumin-for taste. 
  • Paprika-for taste.
  • Dried oregano-for taste. 
  • Chili powder- to taste. Just a pinch. Adjust or omit per your taste preference. 
  • Salt and pepper- to taste
  • Light cream cheese– cut into small cubes and at room temperature
  • Optional toppings such as: Lime wedges, Fresh cilantro, chopped Tortilla chips or strips, Monterrey jack cheese Avocado, sliced or Fat Free sour cream or non fat Greek yogurt

How do I make this White Bean Chicken Chili?

This chili can be made in a slow cooker or Instant Pot.  Here’s the step by step directions for the slow cooker. 

Add chicken tenders or breasts to bottom of a slow cooker.

Season the top of the chicken with salt, pepper, cumin, paprika, oregano, and chili powder.

Top with sautéed onion, minced garlic, beans, green chiles, corn, and chicken broth.  Stir well combined.

Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.

Remove chicken from slow cooker and shred with two forks and return to slow cooker.

Stir in light cream cheese.

Cover and cook on HIGH for an additional 15 minutes, or until chili is creamy and slightly thickened.

Season with more salt and pepper, if desired.

Then serve with your favorite toppings! 

Ingredients:

  • 1 small yellow onion, diced
  • 2 lbs. skinless boneless chicken tenders or breasts, raw
  • 2 cloves garlic, minced 
  • 2-4 cups low-sodium chicken broth-  add 2 cups for a thicker consistency or add up to 4 cups if you prefer a thinner consistency.
  • 2 (4 oz.) can diced green chilies
  • 1 (15 oz.) can great northern beans
  • 1 (15 oz.) can Cannellini beans or white kidney beans
  • 2 cups frozen or fresh corn
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp dried oregano
  • Pinch of chili powder, to taste
  • 1/4 tsp salt and pinch of pepper, to taste
  • 1 (8 oz) package light cream cheese, cut into small cubes and at room temperature 

Optional Toppings:

  • Lime wedges
  • Fresh cilantro, chopped 
  • Tortilla chips or strips
  • Monterrey jack cheese
  • Avocado, sliced
  • Fat Free sour cream or non fat Greek yogurt

Slow Cooker Directions:

  1. Add chicken breasts to bottom of slow cooker. Season the top of the chicken with salt, pepper, cumin, paprika, oregano, and chili powder.
  2. Top with sautéed onion, minced garlic, beans, green chiles, corn, and chicken broth.  Stir well combined.
  3. Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
  4. Remove chicken from slow cooker and shred with two forks and return to slow cooker.
  5. Stir in light cream cheese. Cover and cook on HIGH for an additional 15 minutes, or until chili is creamy and slightly thickened.
  6. Stir until well combined. Then serve with your favorite toppings!
  7. Let the chili cool completely and store in an airtight container in the refrigerator for up to five days. Reheat on the stove top or in the microwave.  

Instant Pot Directions:

  1. Sauté the onion in your Instant Pot for 4 minutes or until onion is translucent.
  2. Then add garlic. Add the remaining chili ingredients to your Instant Pot except for light cream cheese cubes. 
  3. Stir and close the lid, set the valve on “sealing”, and cook on high pressure for 8 minutes. This can take up to 10 minutes for the Instant Pot to get up to pressure.
  4. Once it’s finished, do a quick pressure release. 
  5. Remove chicken from Instant Pot and shred with two forks and return to the Instant Pot.
  6. Stir in the light cream cheese cubes and press the “sauté” button so it heats through, about 2 minutes.  
  7. Stir until well combined. Then serve with your favorite toppings! 
  8. Let the chili cool completely and store in an airtight container in the refrigerator for up to five days. Reheat on the stove top or in the microwave.   Point values DO NOT include additional optional toppings.

Makes 8 ( 1 and 1/2 cup) servings

2-8 PersonalPoints™ per serving*  

 *This number shows the PersonalPoints™ range. The points will vary based on your individualized plan. 

How do I know how many points this is on my WW individualized plan? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Personal Points on your individualized plan. 

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Yield: 8

White Bean Chicken Chili (No Canned Soup)

White Bean Chicken Chili (No Canned Soup)

This White Bean Chicken Chili Recipe is made with light cream cheese instead of canned soup and packed with so much flavor! It's guaranteed to be a favorite at your house!

Author: thepounddropper.com

Prep Time 10 minutes
Cook Time 3 hours
Additional Time 6 hours
Total Time 9 hours 10 minutes

Ingredients

  • 1 small yellow onion, diced
  • 2 lbs. skinless boneless chicken tenders or breasts, raw
  • 2 cloves garlic, minced 
  • 2-4 cups low-sodium chicken broth-add 2 cups for a thicker consistency or add up to 4 cups if you prefer a thinner consistency.
  • 2 (4 oz.) can diced green chilies
  • 1 (15 oz.) can great northern beans
  • 1 (15 oz.) can Cannellini beans or white kidney beans
  • 2 cups frozen or fresh corn
  • 1 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp dried oregano
  • Pinch of chili powder, to taste
  • 1/4 tsp salt and pinch of pepper, to taste
  • 1 (8 oz) package light cream cheese, cut into small cubes and at room temperature

Optional Toppings

  • Lime wedges
  • Fresh cilantro, chopped 
  • Tortilla chips or strips
  • Monterrey jack cheese
  • Avocado, sliced
  • Fat Free sour cream or non fat Greek yogurt

Instructions

    Slow Cooker Directions:

  1. Add chicken breasts to bottom of slow cooker. Season the top of the chicken with salt, pepper, cumin, paprika, oregano, and chili powder.
  2. Top with sautéed onion, minced garlic, beans, green chiles, corn, and chicken broth.  Stir well combined.
  3. Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
  4. Remove chicken from slow cooker and shred with two forks and return to slow cooker.
  5. Stir in light cream cheese. Cover and cook on HIGH for an additional 15 minutes, or until chili is creamy and slightly thickened.
  6. Stir until well combined. Then serve with your favorite toppings! 
  7. Let the chili cool completely and store in an airtight container in the refrigerator for up to five days.
  8. Reheat on the stove top or in the microwave.  

Instant Pot Directions:

    1. Sauté the onion in your Instant Pot for 4 minutes or until onion is translucent.
    2. Then add garlic. Add the remaining chili ingredients to your Instant Pot except for light cream cheese cubes. 
    3. Stir and close the lid, set the valve on "sealing", and cook on high pressure for 8 minutes. This can take up to 10 minutes for the Instant Pot to get up to pressure.
    4. Once it’s finished, do a quick pressure release. 
    5. Remove chicken from Instant Pot and shred with two forks and return to the Instant Pot.
    6. Stir in the light cream cheese cubes and press the "sauté" button so it heats through, about 2 minutes.  
    7. Stir until well combined. Then serve with your favorite toppings! 
    8. Let the chili cool completely and store in an airtight container in the refrigerator for up to five days.
    9. Reheat on the stove top or in the microwave.  


    Makes 8 ( 1 and 1/2 cup) servings

    2-8 PersonalPoints™ per serving*

    *This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

Notes

    • Let the chili cool completely and store in an airtight container in the refrigerator for up to five days.
      Freeze for up to 2 months.
    • Thaw overnight in the refrigerator when ready to eat.
    • Reheat on the stove top or in the microwave.  

    Smartpoints: GREEN: 8 smartpoints per serving  BLUE/PURPLE: 3 smartpoints per serving 

Nutrition Information:

Yield:

8

Amount Per Serving: Calories: 318Total Fat: 3gSaturated Fat: 0gCholesterol: 65mgSodium: 498mgCarbohydrates: 17gNet Carbohydrates: 11gFiber: 6gSugar: 4gProtein: 31g

Do not use the WW nutritional calculator to calculate points. The nutritional calculator does take zero point food ingredients into consideration and will not be accurate. Personal Point values and nutritional information is estimated and calculated using the brand of ingredients listed in the recipe. PersonalPoints values may vary depending on the brand of ingredients used and depending on your customized zero point foods list. To accurately calculate the Personal Point value on a recipe you will need to enter the ingredients in the WW app recipe builder by going to the top bar in your WW App and selecting “My Foods” then when you are in my foods select “Recipes” then click “Create” in top corner, this is where you will build the recipe, give it a name, select how many servings it makes and then add all ingredients.

Patricia Hoekman

Tuesday 25th of January 2022

Love this recipe. I added a cup of steamed broccoli to the serving after it was fully cooked. Gave me 1 WW point back and added even more taste to this great recipe

ginny

Tuesday 15th of March 2022

@Patricia Hoekman, it would only give you one point back if you ate the whole pot!

April

Thursday 20th of January 2022

Can this be cooked on stovetop as well ?

Cynthia Pastula

Sunday 16th of January 2022

I made your white bean chicken chili recipe this week and it will be a regular in my rotation. i followed the recipe as written and after I portioned it out into containers I noticed that I forgot to add the cream cheese! It was really okay because it was filling without it. I added a tablespoon of light sour cream and crushed tortilla chips and thought I was in heaven. Great recipe. Thank you. It's a "big bang for your buck" with WW personal points!

Kelly M.

Saturday 8th of January 2022

Hi, I am making this recipe today...can't wait. I have a couple of questions, do you drain and rinse your beans first or add them straight from the can? And the recipe for the crockpot calls for sauteed onions, is that correct, or do you add them raw?

Lindsay Kehl

Wednesday 12th of January 2022

Hi Kelly

For this chili- I don't drain or rinse the beans- however you may do so, if desired. I do like to sauté the onions for the crockpot version-you can choose to add them raw, if you desire!

Thanks

Marlene

Thursday 6th of January 2022

I canceled my ww so I am disappointed that everyone has gotten rid of their freestyle points now and changed over to this new one. Wish I could find what the Blue freestyle points is for this white bean chili

Joy

Thursday 6th of January 2022

@Marlene, she lists the points from the old program. It's at the bottom of the recipe.

Sheryl

Thursday 6th of January 2022

@Marlene, if you read the recipes carefully till the end, you will see that the blue, green, and purple color point codes are still listed. I wanted to find a way to thank Lindsay as, I too, miss the old way and she has kept the smartpoint values in each recipe.

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