Creamy White Chili with Cream Cheese

Name: Creamy White Chili with Cream Cheese
Total time: 25 min
Ingredients: 2 (15 ounce) cans no-salt-added great northern beans, rinsed, divided; 1 tablespoon canola oil; 1 pound boneless, skinless chicken thighs, trimmed and cut into bite-size pieces; 1 ½ cups chopped yellow onion (1 medium); ¾ cup chopped celery (2 medium stalks); 5 cloves garlic, chopped (2 tablespoons); 1 teaspoon ground cumin; ¼ teaspoon salt; 3 cups unsalted chicken stock; 1 (4 ounce) can chopped green chiles; 4 ounces reduced-fat cream cheese; ½ cup loosely packed fresh cilantro leaves

Rating: 4.5 stars

10 Ratings
10 Reviews

This rich and creamy chili comes together in a flash thanks to quick-cooking chicken thighs and canned white beans. Mashing some of the beans acts as a fast thickener when your soups don't have a long time to simmer. Cream cheese adds the final bit of richness and a hint of sweet tang.

Robin Bashinsky

Source: EatingWell.com, December 2018

Gallery

Read the full recipe after the video.

Recipe Summary

active:

10 mins

total:

25 mins

Servings:

Nutrition Profile:

Heart Healthy

Low-Calorie

High Fiber

Diabetic Appropriate

Egg Free

Gluten-Free

Low Sodium

Nut-Free

Soy-Free

Healthy Aging

Healthy Immunity

Nutrition Info

Directions

Step 1

Mash 1 cup beans in a small bowl with a whisk or potato masher.

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Step 2

Heat oil in a large heavy pot over high heat. Add chicken; cook, turning occasionally, until browned, 4 to 5 minutes. Add onion, celery, garlic, cumin and salt. Cook until the onion is translucent and tender, 4 to 5 minutes.
Step 3

Add the remaining whole beans, the mashed beans, stock and chiles. Bring to a boil. Reduce heat to medium and simmer until the chicken is cooked through, about 3 minutes. Remove from heat; stir in cream cheese until melted. Serve topped with cilantro.

Nutrition Facts

Serving Size: 1 1/3 cups

Per Serving:

319 calories; protein 23.1g; carbohydrates 29.4g; dietary fiber 9.4g; fat 11.9g; saturated fat 3.4g; cholesterol 60.5mg; vitamin a iu 510.7IU; vitamin c 50.3mg; folate 49.9mcg; calcium 139.5mg; iron 2.8mg; magnesium 64.3mg; potassium 661.5mg; sodium 328.8mg; thiamin 0.3mg.

Exchanges:

3 lean protein, 1 1/2 starch, 1 fat, 1 vegetable

Reviews (10)

Read More Reviews

10 Ratings

5 star values: 6
4 star values: 3
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

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Joyann

09/18/2019

We love all kinds of chili so we ate it all but it was a little bland. I added jarred pickled jalapeños, avocados and sharp cheddar as toppings and that gave the flavor an oomph. Also, after reading the reviews I opted to add a red bell pepper. Read More

cmakuh

09/27/2019

The video says sour cream but the recipe says cream cheese. Which is it? Read More

Jason

01/09/2021

Just made this and it was honestly amazing! Read More

Anne V

10/29/2019

Pretty good. As prior reviews said it was a little bland. I added a red pepper per other comments. Also diced up a jalapeno and added a little cayenne for some heat. Took me longer than 25 minutes but still manageable for a week night. Read More

Maureen

01/19/2019

No changes I love chicken @mycoyart did you made it without beans?? Read More

Melanie

09/13/2020

This was excellent after some minor adjustments! I thought it was slightly bland for a chili so I doubled the cumin and added 1 tsp of chili powder. And being slightly lazy I didn't pre-mash the beans. I added both drained and rinsed cans and then used the masher inside the pot until I got the consistency I wanted. Finally after I put it into the bowls I topped each serving with a squeeze of lime and some crushed tortilla chips. My husband loved it. I'll definitely be making this again! I served it with a chopped kale salad with a cool ranch dressing and it was the perfect accompaniment. Read More

denise123

11/14/2019

YUM YUM! The first time I made this I went to the grocery store with my list after I thought I'd double checked what I had at home already. You probably know where this is going but suffice to say I made a couple of changes. I used bone broth instead of broth. And no celery or cream cheese (see above). I topped with shredded pepper jack cheese and a dollop of cream cheese. Hubby and I loved it. Someday I may even make it the way the recipe says...I'm sure it's amazing that way too. Read More

carolanderson8181@comcast.net

02/20/2019

I know it drives people crazy when reviewers change the ingredients but I think this recipe is basically great; i just tweaked it a bit and I think it's great that way. I added a little cayenne for some heat and about 1 tsp dried oregano. I also substituted 1 red bell pepper for the celery (so I guess that means it isn't a white chili anymore LOL). I used the entire 8-oz block of cream cheese. The flavor was really good but the consistency wasn't thick enough for my tastes. Next time I make it I plan on adding 1-2 more cans of beans and maybe up the amount of chicken thighs to 2 pounds. Read More

Lori

01/18/2019

To mccoyart - the very first line of the ingredients states: 2 15 ounce great northern beans. Please don't rate a recipe one star just because you failed to read the ingredient list properly - it is unfair to the users that want a fair review to read. Read More

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