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 all 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 Points® per serving*

*Point values do not include toppings

How do I track this recipe in my WW app? 

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 Points®

*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.