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Thrive On

Creamy White Chili with Cream Cheese

Low SodiumLow PotassiumHigh Protein Diabetes-FriendlyHeart HealthyEgg-FreeNo ShellfishNut-FreeGluten-FreeAmericanMexicanChickenDinnerLunch
8 cups
Active time: 10 minutes
Total time: 25 minutes

Nutrition Per Serving

  • Calories328 cal
  • Total Fat12.6 g
  • Saturated Fat3.6 g
  • Cholesterol0 mg
  • Sodium302 mg
  • Carbohydrate Total29.9 g
  • Protein24 g
  • Phosphorus326 mg
  • Potassium695 mg
  • Fiber9.4 g
  • Calcium144 mg


  • 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
  • 1½ 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


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.


  1. Mash 1 cup beans in a small bowl with a whisk or potato masher.
  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.
  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.
© Meredith Operations Corporation. All rights reserved. Used with permission.