This White Chicken Chili Without Cream Cheese features chicken, white beans, and corn in a rich, creamy, comforting dish!
My family loves good chili, and I love chicken dishes, so I figured it was time to add this chicken chili to our weeknight dinner rotation.
I’ve condensed this recipe for convenience, by using rotisserie chicken instead of uncooked chicken, but you can use whichever you like.
I’m always trying out new dishes with precooked chicken, and this one turned out so well!
Table of Contents
White Bean Chicken Chili without Cream Cheese Ingredient Notes
Chicken: Use boneless, skinless chicken breasts or thighs. For a time-saving option, consider using rotisserie chicken, shredded or diced.
White beans: Great Northern beans or cannellini beans work well, but you can substitute with navy beans or even chickpeas for added texture.
Chicken stock: Opt for low-sodium stock if you’re watching your salt intake. Vegetable stock can be a suitable alternative for a vegetarian version.
Green chilies: Fresh or canned green chilies provide a mild heat. Replace them with jalapeños for an extra kick.
Spices: Paprika, cumin, oregano, and coriander contribute to the flavor profile. Add smoked paprika or a pinch of cayenne for added depth.
Garlic: Fresh garlic cloves offer the best flavor, but garlic powder is a convenient substitute if needed.
Onion: Yellow, white, or red onions all work in this recipe. You can also use frozen diced onions for a time-saving option.
Lime: Fresh lime juice brightens the flavors. In a pinch, lemon juice can be a substitute.
Corn: Fresh, frozen, or canned corn kernels add sweetness and texture.
How To Make White Chili Chicken Without Cream Cheese
Step 1: Prepare Chicken
Shred rotisserie chicken and set aside.
Step 2: Sauté Aromatics
In a large pot, sauté diced onions in olive oil, until softened.
Add chopped garlic, and cook for 30 seconds.
Step 3: Add Spices
Stir in paprika, cumin, oregano, coriander, and green chilies for a fragrant base.
Step 4: Introduce Beans and Corn
Puree 1 cup of beans in a blender until smooth, and add to the pot.
Combine white beans (Great Northern or cannellini) and corn for heartiness and texture.
Step 5: Pour in Chicken stock, Simmer, & Season
Pour in chicken stock.
Bring to a boil, then simmer on low heat for 15 minutes.
Step 6: Add The Chicken
Mix in the shredded chicken, ensuring it’s well-coated with the spice blend.
Season with salt and pepper to taste.
Cook for 5 minutes more, or until chicken is heated through.
Step 7: Finish with Lime Juice & Serve
Squeeze fresh lime juice into the chili for a burst of citrusy brightness.
Ladle the chili into bowls and garnish with toppings like shredded cheese, green onions, cilantro, or avocado.
Green Chili Chicken Recipe Tips
One-pot efficiency: Minimize cleanup by using a large, versatile pot for both sautéing and simmering.
Use rotisserie chicken: Opt for pre-cooked rotisserie chicken for a quick and flavorful alternative.
Layered flavors: Allow the spices to bloom by sautéing them with onions and garlic, enhancing the overall flavor profile.
Control the consistency: Adjust the thickness of the chili by adding more stock if it’s too thick or simmering longer to reduce it if it’s too thin.
Vary beans: Experiment with different types of white beans or add a mix for varied texture and taste.
Simmer for depth: Allow the chili to simmer longer for a deeper, more robust flavor.
Creamy White Chicken Chili Storage
Store leftover No Dairy White Chicken Chili in an airtight container in the refrigerator for up to 3-4 days.
When reheating, gently warm on the stovetop or in the microwave, adding a splash of stock or water if necessary.
The warmth of this White Chicken Chili makes it the perfect comfort food if you’re a fan of chili. Let me know if you decide to try this recipe!
White Chicken Chili Without Cream Cheese
Ingredients
- Rotisserie or leftover chicken shredded
- 1 onion diced
- 3 cloves garlic chopped
- 1 tsp paprika
- 1 tsp cumin ground
- 1 tsp dried oregano
- 1 tsp coriander ground
- 1 can diced green chilies
- 2 cans white beans drained and rinsed
- 1 cup corn kernels fresh, frozen, or canned
- 4 cups chicken stock
- Salt and pepper to taste
- Juice of 1 lime
- Toppings: Shredded cheese green onions, cilantro, avocado (optional)
Instructions
- In a large pot, sauté diced onions in olive oil until softened.
- Add minced garlic to the onions and sauté for an additional minute until fragrant.
- Stir in paprika, ground cumin, oregano, and ground coriander, and cook for about 1-2 minutes.
- Puree 1 cup of beans in a blender until smooth, and add to the pot.
- Add the remaining white beans, and corn into the mixture, stirring well to combine.
- Pour in the chicken stock, bring to a boil, then simmer on low heat for 15 minutes.
- Add the shredded chicken and cook for 5 minutes, or until the chicken is heated through.
- Season with salt and pepper to taste.
- Finish by squeezing fresh lime juice into the pot, giving it a final stir, and serve hot.
- (Optional) Top with shredded cheese, green onions, cilantro, and avocado.
