Name: white chicken chili
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican‑American
Ingredients: – 1 (15.5 oz ≈ 440 g) can cannellini beans, drained and rinsed – These white beans add creaminess and fiber, forming the hearty base that thickens the soup naturally.; – 1 (7 oz ≈ 200 g) can diced green chilies, undrained – They bring mild heat and authentic flavor, infusing the broth with a subtle kick that’s essential for that white chili recipe vibe.; – 1 ½ tsp ground cumin – This spice delivers warm, earthy notes that tie the dish together, making it a staple in low fat chicken chili preparations.; – ½ tsp paprika – It adds a touch of smokiness and color, enhancing the overall appeal without overpowering other flavors.; – ½ tsp dried oregano – This herb contributes a fresh, aromatic layer that brightens the hearty profile of the chili.; – ½ tsp ground coriander – Known for its citrusy undertone, it complements the spices and balances the richness in your white chicken chili.; – ¼ tsp cayenne pepper (adjust to taste) – A little goes a long way for heat; tweak it based on your preference for a personalized spice level.; – Salt and freshly ground black pepper, to taste – These basics season the dish perfectly, ensuring every bite is well-balanced.; – 1 (8 oz ≈ 225 g) block soft cream cheese, cut into cubes – It melts into the soup for a silky texture, keeping things low‑fat while adding creaminess.; – 1 ¼ cup (≈ 300 ml) low-sodium chicken broth – This forms the liquid base, allowing flavors to meld without excess sodium, ideal for healthy white chicken chili with beans.; – 2 (15 oz ≈ 425 g) cans corn kernels (frozen or canned, drained) – Corn adds sweetness and crunch, boosting both nutrition and taste in this versatile recipe.; – 2 ½ cups (≈ 375 g) shredded cooked chicken (rotisserie or leftover) – Using pre‑cooked chicken keeps it simple and protein‑packed, making it a star in low fat white chicken chili.; – 1 tbsp (≈ 15 ml) fresh lime juice – It adds a bright, tangy finish that wakes up the flavors and makes the elevating the final presentation.

Ingredients

– 1 (15.5 oz ≈ 440 g) can cannellini beans, drained and rinsed – These white beans add creaminess and fiber, forming the hearty base that thickens the soup naturally.

– 1 (7 oz ≈ 200 g) can diced green chilies, undrained – They bring mild heat and authentic flavor, infusing the broth with a subtle kick that’s essential for that white chili recipe vibe.

– 1 ½ tsp ground cumin – This spice delivers warm, earthy notes that tie the dish together, making it a staple in low fat chicken chili preparations.

– ½ tsp paprika – It adds a touch of smokiness and color, enhancing the overall appeal without overpowering other flavors.

– ½ tsp dried oregano – This herb contributes a fresh, aromatic layer that brightens the hearty profile of the chili.

– ½ tsp ground coriander – Known for its citrusy undertone, it complements the spices and balances the richness in your white chicken chili.

– ¼ tsp cayenne pepper (adjust to taste) – A little goes a long way for heat; tweak it based on your preference for a personalized spice level.

– Salt and freshly ground black pepper, to taste – These basics season the dish perfectly, ensuring every bite is well-balanced.

– 1 (8 oz ≈ 225 g) block soft cream cheese, cut into cubes – It melts into the soup for a silky texture, keeping things low‑fat while adding creaminess.

– 1 ¼ cup (≈ 300 ml) low-sodium chicken broth – This forms the liquid base, allowing flavors to meld without excess sodium, ideal for healthy white chicken chili with beans.

– 2 (15 oz ≈ 425 g) cans corn kernels (frozen or canned, drained) – Corn adds sweetness and crunch, boosting both nutrition and taste in this versatile recipe.

– 2 ½ cups (≈ 375 g) shredded cooked chicken (rotisserie or leftover) – Using pre‑cooked chicken keeps it simple and protein‑packed, making it a star in low fat white chicken chili.

– 1 tbsp (≈ 15 ml) fresh lime juice – It adds a bright, tangy finish that wakes up the flavors and makes the elevating the final presentation.

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Instructions

1-First Step: Get Everything Ready Start by gathering and prepping your ingredients to make cooking smoother think of this as your mise en place. Chop 1 finely chopped onion and 2 minced garlic cloves, then measure out the spices like 1 ½ tsp cumin and ½ tsp paprika. This step takes about 15 minutes and sets the stage for a seamless process, especially if you’re new to white chicken chili recipes. For added ease, check our guide on basic cooking techniques for tips on efficient prep.

2-Second Step: Sauté the Base Heat 1-2 Tbsp olive oil in a large pot over medium-high heat, then add the finely chopped onion and sauté for about 4 minutes until it softens and smells amazing. Next, toss in the 2 minced garlic cloves and sauté for another 30 seconds to release their aroma. This builds a flavorful foundation for your low fat white chicken chili, and you can adjust heat levels here if you’re making it for kids or spice-lovers.

3-Third Step: Build the Broth Stir in 1 ¼ cup low-sodium chicken broth, the 1 (7 oz) can diced green chilies (with their liquid), and the spices including 1 ½ tsp cumin, ½ tsp paprika, ½ tsp oregano, ½ tsp coriander, and ¼ tsp cayenne. Season with salt and pepper to taste, then bring everything to a brief boil. Reduce the heat to medium-low and let it simmer for 15 minutes, allowing the flavors to blend beautifully. This step is where your hearty white chicken chili starts to come alive, and it’s easy to adapt for a vegan version by swapping the broth.

4-Fourth Step: Add Creaminess While the broth simmers, reserve about 1 cup of the drained cannellini beans and puree them with ¼ cup of the hot broth in a blender until smooth. Then, add the cubed cream cheese, the remaining whole beans, the bean puree, and 2 (15 oz) cans drained corn kernels to the pot. Stir well and simmer for 5-10 minutes until the cheese melts and the mixture thickens. This creates that signature creamy texture in healthy white chicken chili with beans, and if you don’t have a blender, you can skip pureeing for a lighter soup.

5-Fifth Step: Incorporate the Chicken and Finish Fold in 2 ½ cups shredded cooked chicken, 1 tbsp fresh lime juice, and 2 tbsp chopped cilantro, then heat through for 1-2 minutes while adjusting seasoning if needed. This final mix ensures everything is warm and flavorful, making your easy white chicken chili slow cooker option even more versatile. For storage tips or variations, you might enjoy linking to external resources like nutrition details on chicken to learn more about your ingredients.

6-Final Step: Serve and Enjoy Once ready, serve your white chicken chili hot, garnished with extra cilantro and optional toppings like crushed tortilla chips or sliced avocado. The total cook time is about 35 minutes, bringing the whole process to roughly 50 minutes. This step lets you customize for different tastes, turning a simple meal into a family favorite that’s perfect for cozy winter nights.

Last Step:

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Notes

🍗 Use pre‑cooked rotisserie chicken for extra flavor and to cut prep time.
🥣 Puree only a portion of the beans; this creates a creamy texture without the need for heavy dairy.
⏲️ The soup can be made in a slow cooker: combine raw chicken, broth, spices, sautéed onion and garlic, and cook on high 3 hr (or low 5–6 hr); add cheese, beans, corn, lime, and cilantro just before serving.

Author: Brandi Oshea
Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: Mexican‑American
Diet: Low Fat

Nutrition

Serving Size: 1 bowl (approx 350 ml)
Calories: 383
Sugar: 5 g
Sodium: 525 mg
Fat: 14 g
Saturated Fat: 6 g
Carbohydrates: 35 g
Fiber: 8 g
Protein: 33 g
Cholesterol: 77 mg