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Bowl of chicken chili with chips and avocados inside on a wooden backdrop.
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5 from 2 votes

Creamy Stovetop Southwest White Chicken Chili

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner
Cuisine: American
Keyword: dairy free white chicken chili, southwest chicken chili, stovetop chili
Servings: 8 servings
Calories: 348kcal

Ingredients

  • 3 tablespoon olive oil
  • ½ cup white onion diced
  • 1 garlic clove chopped
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • 1 teaspoon oregano
  • ¼ teaspoon sage
  • ½ teaspoon 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
  • 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

Dairy free : Use dairy free cream cheese and dairy free yogurt to make this chili dairy free.
Storing : 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.

Nutrition

Calories: 348kcal | Carbohydrates: 32g | Protein: 18g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 869mg | Potassium: 259mg | Fiber: 7g | Sugar: 5g | Vitamin A: 655IU | Vitamin C: 7mg | Calcium: 111mg | Iron: 3mg