• Prep Time: 15 mins
  • Cooking Time: 25 mins
  • Serves: 4

Creamy White Bean Chicken Chili

  • Recipe Submitted by on

 Ingredients List

  • 4 cups cooked chicken we used leftover Rotisserie chicken
  • 30 ounces cannellini beans 2 cans, rinsed and drained
  • 4 ounces light cream cheese cut into chunks
  • 29 ounces chicken broth, low salt 2 cans
  • 1 teaspoon olive oil
  • 1 cup yellow onion diced
  • 2 garlic cloves pressed or minced pressed or minced
  • 4 ounces diced green chilies 1 can, un drained
  • 1/2 teaspoon ground coriander
  • 3/4 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 1/2 cups corn kernels fresh or frozen
  • 1 Tablespoon lime juice
  • 1 cup shredded Colby Jack Cheese
  • Optional toppings: fresh chopped cilantro and sliced green onion


Shred or cut chicken into bite-sized pieces and set aside.
Place half the beans, chunks of cream cheese and 1/4 cup of chicken broth in a food processor and pulse until smooth. Set aside.
Heat olive oil in a large pot over medium high heat.
Add onions and saute for about 5 minutes or until softened.
Add garlic and cook for about a minute more.
Add remaining chicken broth, remaining unprocessed beans, chicken, chilies and the next 7 ingredients to the pot. Bring mixture to a boil and then reduce heat to low and simmer for about 10 minutes.
Add pureed bean and cream cheese mixture to pot, stir to combine and simmer for about 10 minutes more.
Stir in lime juice.
Top with cheese, cilantro and green onions before serving.

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