White Chicken Chili Recipe
This creamy No Bean White Chicken Chili Recipe will warm you up on a cold day. It is a perfect entree to feed a crowd or take along in your slow cooker to a party or even tailgating. Add your favorite toppings to this great recipe.
I can’t wait to share this no-bean chicken chili to share with you. Don’t worry. Even with a lack of beans, this little bowl of comfort will fill up that belly in no time. We’ve ditched the beans in favor of veggies. Lots of veggies, and I am sure you are going to love it.
Be sure to check out my Low Carb Turkey Chili for a keto friendly chili recipe that everyone will love. Or try this white Autumn Chili Recipe that has butternut squash.
Ingredients
- Boneless, skinless chicken breast
- Yellow onion cut into wedges
- Cloves garlic
- Diced green chilis
- Yellow bell pepper
- Green bell pepper
- Ground cumin
- Dried oregano
- Cayenne pepper
- Reduced sodium chicken broth
- Cream cheese
- Heavy cream
- Salt and pepper to taste
- Avocado, sour cream, cilantro, pumpkin seeds for serving
- Whole kernel corn
See the recipe card for exact measurements.
Expert Tip: Save time by using a cooked rotisserie chicken. It’s a fast way to shred chicken that is already cooked.
How To Make White Chicken Chili
The good news is that the steps for making this easy chili recipe aren’t difficult at all.
Place chicken breasts in the bottom of the slow cooker and top with onion wedges, garlic, chilis, bell peppers, and herbs and spices.
Add in the chicken stock and stir.
Cover and cook on low for 8 hours or high for 3-4 hours.
Once cooked remove the chicken from the pot and shred it. Put the shredded chicken back in the slow cooker along with the softened cream cheese and heavy cream. Stir.
Cover and allow to cook on high for another 15 minutes. Add salt and pepper as needed.
Serve with desired toppings
Try this Keto Chicken Tortilla Soup and my Keto Salsa Chicken next!
Substitutions
Use coconut milk – Swap out the heavy cream for coconut milk. This will give this creamy chili the same texture, but with a slight coconut sweetness to it.
Variations
Add spice – Chili peppers, chili powder, or cayenne pepper are an easy way to kick up the heat. This may not be something that the entire family enjoys, so this can be added to each person’s individual bowl.
Add cauliflower rice – A fun texture to add is cooked cauliflower rice. This keeps the net carbs low and adds a good chew.
Use ground chicken – If you don’t want to use shredded chicken, using cooked ground chicken is a great option for next time.
Common Questions
How to Thicken Chili?
If you need to thicken the chili you can add in a little xanthan gum or glucomannan. A little goes a long way.
If you are looking for another quick and easy weeknight dinner that travels well then check out this Instant Pot Broccoli Cheese Soup. It too is loaded with veggies, is SUPER CHEESY and needs just a handful of ingredients you will likely already have on hand.
If you have more time on your hands (I’m thinking a chilled out Sunday afternoon) then check out this similarly belly warming delight: Slow-Cooked Minced Pork Ragu.
Lower the carbs by serving the ragu sauce with a cauliflower mash rather than the pasta.
Want to make this White Chicken Chili with Beans?
If you aren’t following a strict Keto or Low Carb Diet feel free to add a can of cannellini beans to this no bean creamy white chicken chili recipe for extra protein and fiber. Black beans work too.
You can have 1/4 cup of beans in an S meal for the Trim Healthy Mamas out there. Looking for a more traditional keto chili? I have one of those too! You could make a crock pot of each and call it a party. Enjoy!
What are the best toppings for this healthy white chili recipe?
You can top it with mild green chiles, fresh cilantro, green onions, avocado, shredded cheese, salt and black pepper, or even a dollop of sour cream. Don’t forget that fresh juice from lime wedges also makes a delicious chili topping.
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White Chicken Chili
Ingredients
- 1 lb boneless, skinless chicken breast
- 1 yellow onion cut into wedges
- 3 cloves garlic minced
- 1 4oz can diced green chilis I use mild
- 1 yellow bell pepper cut into 1 inch chunks
- 1 green bell pepper cut into 1 inch chunks
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper
- 3 cups reduced sodium chicken broth
- 1/2 cup cream cheese softened (see notes)
- 1/4 cup heavy cream
- salt and pepper to taste
- avocado, sour cream, cilantro, pumpkin seeds for serving
- 1/4 cup whole kernel corn optional
Instructions
- Add chicken breasts to the bottom of the slow cooker and top with onion wedges, garlic, chilis, bell peppers, and herbs and spices. Add in the chicken stock and give everything a good stir.
- Cover and cook on low for 8 hours or high for 3-4 hours.
- Once everything is cooked remove the chicken from the pot and use two forks to shred it. Put the chicken back in the slow cooker along with the softened cream cheese and heavy cream. Stir.
- Cover and allow to cook on high for another 15 minutes. At this point taste and add salt and pepper as needed.
- Serve with desired toppings.
Notes
- Cream cheese: you need to use cream cheese softened to room temperature or slightly heated in a microwave. If you do not you will end up with clumps of cream cheese in the chili.
- The nutrition facts include the corn as a garnish but if you would like to reduce the carbs you can omit it.
Nutrition
This recipe was originally created as a guest post by Donna of Whole Food Bellies.
Originally Published on October 3, 2018. Revised and Republished May 20, 2024.
This was so delicious! I followed recipe exactly and it was perfect.
Would it work to substitute blended cottage cheese for the cream cheese to achieve higher protein and lower fat content? Or would that mess up the recipe?
I think so but I haven’t tried it. I would separate a bit of the chili and add a small amount to test it.
We love this soup! I made it in the instant pot by adding all ingredients EXCEPT the corn, cream cheese and cream. Cooked on high pressure for 8-9 minutes (depending on the size of your chicken breasts and if they are thawed). Then I took chicken out, added cream cheese and cream put the IP on saute (or keep warm if your cream cheese is already melted), shredded chicken and added corn. DELICIOUS! We also add a can of white beans for extra protein (since we’re not following any particular diet). Thanks for a great recipe!
Delicious. It reminds me of Clydes White Chicken Chili. The restaurant near me closed, but this version will fill its place.
This was SOOO good. I don’t like traditional chili or beans and my neighborhood was having a chili cook off so I made this instead and won FIRST PLACE! It turned out more like a soup than traditional chili, but it’s so good I will definitely be making it again. I added a little more spice and green Chili’s to it and mixed the corn in. 10/10 would recommend. It was a huge hit!
Hi! Does it heat up okay with the cream cheese and heavy cream? Or does that have to be added in only with the servings being eaten? thanks!!!
It does reheat ok with the cream and cream cheese. But if you prefer you can leave them out and add in later.
This is absolutely perfect for a cool day! I love that it’s made with chicken as well – it’s such a healthy protein, and we always seem to have leftover chicken breast around here.
Such a great recipe!!
How many cups is a serving?
About 1.5 cups.
How many net carbs per serving of you choose to omit the corn?
5 net carbs instead of 6.