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White Bean Chicken Chili

This White Bean Chicken Chili is loaded with protein, easy to make, and perfect for those chilly evenings!

Servings: Makes 8 ( 1 and 1/2 cup ) servings

GREEN: 6 SmartPoints per serving if you use non fat Greek yogurt instead of fat free sour cream or 7 SmartPoints per serving if using non fat sour cream

BLUE: 1 SmartPoints per serving if you use either non fat sour cream or non fat Greek yogurt

PURPLE: 1 SmartPoints per serving if you use either non fat sour cream or non fat Greek yogurt

What kind of beans do I use in this White Bean Chicken Chili soup?

For this White Bean Chicken Chili I use two different types of beans. The Great Northern Beans and Cannellini Beans. The Cannellini Beans are also known as White Kidney Beans. They are meatier than Great Northern beans, they have a nutty, earthy flavor and tender flesh, and are often used in Italian dishes like Minestrone.  The combination of these beans along with green chilies, chicken soup, and seasonings makes this chili incredibly delicious!

How do I make this White Bean Chicken Chili?

Combine all ingredients except for sour cream into crockpot and cook for 6-8 hours on low.

Shred chicken using a fork. It will be super tender-and easy to break up.

Stir in the nonfat sour cream 30 minutes before it’s done cooking.

Can this White Bean Chicken Chili be made in the Instant Pot?

Yes! It sure can. Here’s the directions for the Instant Pot.

Instant Pot Directions:

  1. Sauté the onion in your Instant Pot for 4 minutes or until onion is translucent.
  2. Then add garlic.
  3. Add the remaining chili ingredients to your Instant Pot except for light cream cheese cubes. 
  4. 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.
  5. Once it’s finished, do a quick pressure release. 
  6. Remove chicken from Instant Pot and shred with two forks and return to the Instant Pot.
  7. Stir in the light cream cheese cubes and press the “sauté” button so it heats through, about 2 minutes.  
  8. Stir until well combined. Then serve with your favorite toppings! 

 

Ingredients:

  • 2 lbs boneless skinless chicken, raw
  • 1 small yellow onion, diced
  • 1 (15 oz.) can great northern beans
  • 2 cups frozen corn
  • 1 (15 oz.) can Cannellini beans (white kidney beans)
  • 2 (4 oz.) cans of chopped green chilies
  • cloves garlic, minced
  • 1/2 tsp oregano
  • 1/2 tsp. cumin
  • 1/4 tsp salt
  • pinch of ground black pepper
  • 1 (10 3/4 ounce) can healthy condensed cream of chicken soup
  • 2-4 cups low sodium chicken broth- if you prefer a thinner chili add 4 cups. If you prefer a thicker consistency add 2 cups. 
  • 1/2 cup nonfat sour cream or nonfat Greek or plain yogurt ( I use fat free sour cream)

Optional Toppings:

  • Jalapeno slices-I use Mezzetta® Deli-Sliced Tamed Jalapeno Peppers
  • Fresh lime juice, from one lime
  • 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. Sauté the onion in a skillet over medium high for 4 minutes or until onion is translucent.
  2. Combine all ingredients except for sour cream or non fat Greek yogurt into crockpot
  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. It will be super tender-and easy to break up.
  5. Stir in the nonfat sour cream 30 minutes before it’s done cooking.

Instant Pot Directions:

  1. Sauté the onion in your Instant Pot for 4 minutes or until onion is translucent.
  2. Then add garlic.
  3. Add the remaining chili ingredients to your Instant Pot except for light cream cheese cubes. 
  4. 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.
  5. Once it’s finished, do a quick pressure release. 
  6. Remove chicken from Instant Pot and shred with two forks and return to the Instant Pot.
  7. Stir in the light cream cheese cubes and press the “sauté” button so it heats through, about 2 minutes.  
  8. Stir until well combined. Then serve with your favorite toppings! 

Servings: Makes 8 ( 1 and 1/2 cup ) servings

GREEN: 6 SmartPoints per serving if you use non fat Greek yogurt instead of fat free sour cream or 7 SmartPoints per serving if using non fat sour cream

BLUE: 1 SmartPoints per serving if you use either non fat sour cream or non fat Greek yogurt

PURPLE: 1 SmartPoints per serving if you use either non fat sour cream or non fat Greek yogurt

 

Note:

  • Top with cheese, pickled jalapenos, fat free sour cream and or any other toppings for additional points
Yield: 8

White Bean Chicken Chili

White Bean Chicken Chili

This White Bean Chicken Chili is loaded with protein, easy to make, and perfect for those chilly evenings!

Author: thepounddropper.com

Prep Time 10 minutes
Cook Time 8 hours 6 seconds
Total Time 8 hours 10 minutes 6 seconds

Ingredients

  • 2 lbs boneless skinless chicken, raw
  • 1 small yellow onion, diced
  • 1 (15 oz.) can great northern beans
  • 1 (15 oz.) can Cannellini beans (white kidney beans)
  • 2 cups frozen corn
  • 1 (4 1/2 oz.) can of chopped green chilies
  • 2 cloves garlic,minced
  • 1/2 tsp. oregano
  • 1/2 tsp. cumin
  • 1/4 tsp. salt
  • pinch of ground black pepper
  • 1 (10 3/4 ounce) can healthy condensed cream of chicken soup
  • 2-4 cups low sodium chicken broth-if you prefer a thinner chili add 4 cups. If you prefer a thicker consistency add 2 cups. 
  • 1/2 cup nonfat sour cream or nonfat Greek or plain yogurt ( I use fat free sour cream)

Instructions

Slow Cooker Directions:

Sauté the onion in a skillet over medium high for 4 minutes or until onion is translucent.
Combine all ingredients except for sour cream or non fat Greek yogurt into crockpot
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. It will be super tender-and easy to break up.
Stir in the nonfat sour cream 30 minutes before it’s done cooking. Stir until well combined. Then serve with your favorite toppings! 


Instant Pot Directions:

Sauté the onion in your Instant Pot for 4 minutes or until onion is translucent.
Then add garlic.
Add the remaining chili ingredients to your Instant Pot except for light cream cheese cubes. 
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.
Once it’s finished, do a quick pressure release. 
Remove chicken from Instant Pot and shred with two forks and return to the Instant Pot.
Stir in the light cream cheese cubes and press the "sauté" button so it heats through, about 2 minutes.  
Stir until well combined. Then serve with your favorite toppings! 

Servings: Makes 8 ( 1 and 1/2 cup ) servings

GREEN: 6 SmartPoints per serving if you use non fat Greek yogurt instead of fat free sour cream or 7 SmartPoints per serving if using non fat sour cream

BLUE: 1 SmartPoints per serving if you use either non fat sour cream or non fat Greek yogurt

PURPLE: 1 SmartPoints per serving if you use either non fat sour cream or non fat Greek yogurt

Notes

  1. Optional Toppings:

    Jalapeno slices-I use Mezzetta® Deli-Sliced Tamed Jalapeno Peppers
    Fresh lime juice, from one lime
    Fresh cilantro, chopped 
    Tortilla chips or strips
    Monterrey jack cheese
    Avocado, sliced
    Fat Free sour cream or non fat Greek yogurt 
  2. In order to calculate the Smartpoints on a recipe you have to enter the ingredients in manually (by ingredient) not by the nutritional information in the ww recipe builder-since this recipe contains zero point items the app doesn’t realize there is zero point items in the recipe and will calculate it based only off the nutritional info which is not accurate.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 359Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 92mgSodium: 748mgCarbohydrates: 34gNet Carbohydrates: 27gFiber: 7gSugar: 3gProtein: 46g

The SmartPoint values and nutritional information is estimated and figured based off the brand of ingredients listed in the recipe using the WW app. The SmartPoint values may vary depending on the brand of ingredients used. To calculate the Smartpoint value on a recipe you will need to enter the ingredients in the WW app manually by creating a recipe using the recipe builder. The WW app does not recognize the zero point ingredients in recipes and will calculate it based only off the nutritional information; which will not be accurate.

Lynn

Monday 16th of August 2021

I love this recipe, when I first printed it you had 2 cans of Great Northern beans instead of 1, and 1 can of White Kidney Beans, so 3 cans of beans, instead of the 2 you now show. If I make it like that does the point value change, and what was the reason for changing it? It's really delicious, thank you. My husband and I love it, and I want to count the points right!

Kelly

Friday 21st of August 2020

I am confused by the amount of jalapeños. 5-8 cans of jalapeños seems like a lot. If using the jar of Mezzetti jalapeños, how much would you use?

Lindsay Kehl

Sunday 23rd of August 2020

Hi Kelly

Thanks for reaching out. The recipe calls for 5-8 jalapeño slices, diced- (the canned or jarred kind)

Hope that helps give you some clarity

kim

Tuesday 11th of February 2020

I don't understand about the jalapenos. Is it 5-8 cans of sliced jalapenos?

Lindsay Kehl

Wednesday 12th of February 2020

Hi Kim,

I'm so sorry for the confusion. You will only use 5-8 jalapeños total. But, I was referring to canned or jarred jalapeños not fresh. Hope that makes sense.

Thank you

Angela

Monday 10th of February 2020

Can this recipe be frozen?

Lindsay Kehl

Monday 10th of February 2020

Hi Angela

Yes, the chili can be stored in an air tight container in the freezer for up to a month. Just thaw overnight in the fridge when ready to use. Then reheat in the microwave.

Thank you!

Angela

Saturday 30th of November 2019

Another excellent recipe, Linds! Made it today with leftover turkey from our Thanksgiving dinner yesterday. Was a such HUGE hit with husband and son-in-law that my daughter insisted I share recipe! Used the Instant Pot, and followed another's direction of 20 minutes on high pressure. I did add some thinly sliced carrot, the "boys" put more jalapenos in their bowl, and we all put a little taco cheese on top instead of sour cream. So filling, with just the right amount of heat on this chilly November evening! Thank you for yet another winner of a healthy recipe!

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