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
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 1/2 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
Instructions
- Add chicken breasts to bottom of 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.
- Stir until well combined. Then serve with your favorite toppings!
- 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: 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!
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.
Notes
Reheat on the stove top or in the microwave.
Let the chili cool completely and store in an airtight container in the refrigerator for up to five days.
Freeze for up to 2 months.
Thaw overnight in the refrigerator when ready to eat.
WW points: 2 per serving, point value do not include toppings
Makes 8 ( 1 and 1/2 cup) servings