Warm up with a bowl of this creamy stovetop southwest white chicken chili! It's super creamy with chunks of pulled chicken, corn, and beans in every bite. You can whip it up in 30 minutes on the stovetop for a quick and easy weeknight meal or freeze it to enjoy later.
Chili season best season.....or something like that, right??
Jokes aside, I do really love the cold weather months because it's socially acceptable to curl up on the couch with a bowl of your favorite cozy dish and just relax a little. Maybe have a fire going, a blanket near by, and most definitely some fluffy socks on.
This stovetop chili is the perfect dish to whip up while the temperatures are low. It's beyond easy to make in about 30 minutes and the leftovers are even better. Not to mention is a pretty "healthy" meal while also being nice and comforting. It's filled with fresh ingredients like beans and corn and chilies and lean protein with the chicken.
Give it a try and will definitely become a weeknight favorite!
My no bean sweet potato turkey chili is also a great cozy meal you'll love!
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Recipe characteristics
- Light and healthy meal
- Easy to make
- Filled with great protein
- Can be made gluten free & dairy free
- Great for leftovers
- Easy stovetop chili
- Cozy a warm meal that's perfect for winter
Ingredients and notes
- Cannellini beans - These are my preferred white beans to use in chili. They are larger in size which adds some extra creamy texture in every bite. You can also use navy beans or northern beans.
- Broth - Any type will work. I used vegetable broth and chicken broth is also great. Use reduced sodium to decrease the amount of salt in the dish.
- Cream cheese - This is how we get that creamy consistency. I like to use dairy free cream cheese to make this dish dairy free or reduced fat to lighten it up. Regular cream cheese will work as well, just make sure it's plan flavored.
- Greek yogurt - This also adds to the creaminess. In traditional white chicken chili recipes, sour cream is used to develop a creamy white consistency. Greek yogurt does the same but also adds some nice protein and lightens up the overall dish. Use plain and non-fat. Swap for dairy free yogurt to make dairy free.
- Green chilies - Adds some nice southwest flavor to the chili and can add some heat if you use hot chilies. Don't skip this ingredient, it really does pull the chili flavors together! I used mild green chilies.
Step by step directions
To make this stovetop chili, all you need is a large pot and a spoon! It doesn't get simpler than that!
Step 1 : Sauté onions and garlic
Add the olive oil to a pot with the diced onions and chopped garlic. Heat over medium heat until the onions become soft and translucent. This should take about 5 minutes. Stir often to prevent burning.
Step 2 : Add the spices
Next add the spices to the pot and mix well to distribute. The onions should turn a soft brown color and continue to cook.
Step 3 : Add the corn, beans, and chiles
Drain the can of cannellini beans and rinse the beans with water. Drain the can of corn as well but no need to rinse with water.
Pour the beans and corn into the pot along with the can of green chilies and toss well to mix it all up with the onions and garlic.
Step 4 : Stir in the chicken and broth
Then add the pulled chicken and broth and mix well to incorporate all the ingredients into the broth. The chili will seem "soupy" which is okay. As it begins to simmer it will thicken up.
Turn the stove up to medium-high so the chili reaches a simmer.
Step 5 : Fold in cream cheese and greek yogurt
Once the chili is warm, add the cream cheese and greek yogurt. You want to wait for the chili to be warm so the cream cheese and yogurt can melt into the mixture.
Stir well with a spoon or rubber spatula to distribute.
Allow the chili to simmer for at least 5 minutes. This allows the mixture to thicken up and the spices to infuse well into the chicken.
The chili should start to turn a creamy yellow color and bubble at the top while simmering. Stir occasionally to prevent burning.
How to serve
Serve the stovetop chili in big soup bowls and top with toppings. Here are my recommendations:
- Avocado slices or chunks
- Crushed tortilla chips - I used Siete gluten free chips
- Parsley leaves or cilantro leaves
- Dollop of greek yogurt
- Hot sauce if you want some heat
You can also serve my goat cheese savory muffins on the side of you're wondering what to serve with this white chicken chili!
How to store leftovers
Transfer the southwest chicken chili to an airtight container. It will keep in the fridge for up to a week and in the freezer for 3 months.
When ready to enjoy, heat the chili back up on the stove in a pot with ½ cup broth until simmering.
To thaw the chili if it's frozen, let the container sit out on the counter for a few hours or let it thaw in the fridge overnight. If. you want to expedite the process, you can allow the container to sit in a pot with warm water. Once the chili has thawed, heat it up on the stove with ½ cup broth.
Frequently asked questions
This is what the cream cheese and greek yogurt do! If you want your chili even thicker, add another ¼ cream cheese or greek yogurt. You can also add 1 Tbsp corn starch if needed.
This chili should simmer for 5 - 10 minutes until slightly thick. The simmering process not only thickens up the broth but also distributes the flavors into the chicken.
Yes this chili freezes well in an airtight container or in a freezer bag. If using a freezer bag, allow the chili to cool down slightly before transferring to the bag. It will keep in the freezer for 3 months. When ready to enjoy, thaw out on the counter or in the fridge. You can also expedite the processes by thawing the container or bag in a large pot of warm water, just make sure no water can get into the chili container.
For more cozy meals, check out my:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Recipe
Creamy Stovetop Southwest White Chicken Chili
Ingredients
- 3 Tbsp olive oil
- ½ cup white onion - diced
- 1 garlic clove - chopped
- ½ tsp cumin
- ½ tsp paprika
- 1 tsp oregano
- ¼ tsp sage
- ½ tsp salt
- 30 oz cannellini beans - drained and rinsed (this is 2 15 oz cans)
- 15 oz corn - drained
- 4 oz green chilies - mild
- 1 ½ lbs chicken - cooked and shredded
- 3 cups broth - vegetable or chicken
- ⅔ cup cream cheese - use dairy free if needed
- ½ cup greek yogurt - use dairy free if needed
To top
- grain-free tortilla chips
- avocado slices
- parsley or cilantro leaves
- extra dollop of greek yogurt
- shredded mexican cheese - use dairy free if needed
Instructions
- In a large pot, heat the olive oil over medium heat with the diced onions and chopped garlic. Allow the onions and garlic to cook for about 5 minutes until the onions are soft and translucent.
- Add the cumin, paprika oregano, sage, and salt to the pot and mix well to coat the onions and garlic.
- Drain and rinse the cannellini beans and add to the pot along with the drained corn and green chilies. Mix well with a spoon or rubber spatula to disperse the ingredients.
- Add the pulled chicken and broth to the pot. Turn the heat up to medium-high and continue to cook until the mixture is warm and beginning to simmer.
- Add the cream cheese and greek yogurt to the pot and mix well to combine. The heat of the chili should melt the cream cheese and yogurt so it incorporates well into the mixture. Allow the chili to simmer for at least another 5 minutes which will help thicken it up. You will notice the chili turns a soft creamy yellow color.
- Once the chili is slightly thick and hot, pour into large soup bowls and top with desired toppings. I like to crush up tortilla chips over top and add avocado slices and another dollop of greek yogurt. Sprinkle some parsley leaves or cilantro leaves too to garnish and enjoy!
Notes
When ready to enjoy, heat the chili back up on the stove in a pot with ½ cup broth until simmering.
To thaw the chili if it's frozen, let the container sit out on the counter for a few hours or let it thaw in the fridge overnight. If. you want to expedite the process, you can allow the container to sit in a pot with warm water. Once the chili has thawed, heat it up on the stove with ½ cup broth.
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