This ground chicken chili recipe combines elements of classic white chicken chili and a Tex-Mex inspired white bean soup. Lean ground chicken is cooked until golden brown before it’s joined by a blend of herbs and spices, aromatics, white beans, and bone broth. Everything is simmered to perfection then frozen fire roasted corn and light cream cheese are added to finish things off.
The final product is a deliciously creamy chicken chili with 29 grams of protein and 8 grams of fiber per massive 14-ounce serving. With eight servings, it’s a great chili recipe to use for high protein meal prep or feeding a crowd.
Serving Tips and Ways to Use Leftovers
Keep some baked tortilla chips or chicharrones, cheddar cheese, and cilantro on hand for healthy fall meals at the drop of a hat. Or pair this chili with a slice of cornbread or a few slices of grilled sourdough.
If you’re not a fan of cilantro, swap it for thinly sliced scallions or chives. The herbs really add a bit of freshness this dish benefits from. Adding a small dollop of nonfat Greek yogurt is also a great way to add a pop of tanginess that’s great with the other flavors.
While you may not want to make leftover chili cheese burritos like I mentioned in my turkey chili recipe, you could definitely make some creative things with leftovers. White chicken chili mac and cheese or white chili stuffed air fryer baked spuds all sound amazing. I recently made slow cooker chili mac with high protein Goodles and would highly recommend.
You can print the complete recipe card below. There is a comments section at the bottom of the post in case you have a question about the recipe or any of its components. And I always appreciate recipe reviews if you dig this white bean chicken chili recipe!
Creamy White Bean Ground Chicken Chili
Ingredients
- 1 teaspoon Olive Oil
- 2 pounds Ground Chicken
- 1 medium White Onion, diced
- 6 cloves Garlic, crushed or minced
- 2 15- oz cans Navy Beans or Great Northern Beans
- 4 oz can Diced Green Chiles
- 1/2 Tablespoon Kosher Salt
- 1/2 Tablespoon Ground Cumin
- 1/2 Tablespoon Ground Coriander
- 1/2 Tablespoon Dried Mexican Oregano
- 3-4 cups Chicken Bone Broth*
- 8 oz Light Cream Cheese
- 1 1/3 cup 185g Frozen Corn
For Serving (optional)
- Salt and Pepper
- Cilantro
- Limes
- Shredded Cheddar
- Tortilla Chips or Chicharrones
Instructions
- Heat a large Dutch oven over medium-high heat with the olive oil. Once hot, add the ground chicken and cook one side for 3-4 minutes until golden brown before adding the onion and garlic.
- Break apart the chicken and cook for another 3-4 minutes until the chicken is fully cooked and the onion has softened.
- Add the beans (undrained), green chiles, salt, cumin, coriander, oregano, and chicken broth. *Start with 3 cups of broth and add as needed to reach your desired chili consistency.
- Bring to a low boil before reducing the heat to medium-low, covering, and simmering for 30-60 minutes (the longer, the better).
- Before serving, reduce the heat to low and add the frozen corn and cream cheese. Cover and simmer for 10-15 minutes until the cream cheese melts and mixes in evenly.
- Salt and pepper to taste before garnishing with fresh cilantro, lime juice, shredded cheese, and your choice of crunchy topping.
If doing this recipe in a crockpot, at what point would you add the cream cheese?
Chop it up and add at the very end before serving. 15-20 minutes in the Crockpot should do the trick.
Love this one! My only changes were that I added a large poblano and one jalapeño. This one will be on repeat!
Chili and soup season is nearing its end, and that’s a shame. What other meals do you get to eat nearly 1 pound of food for just 330 calories?
Delicious! Added 1 lb white ground chicken and 1 lb of ground white meat turkey and added a little chili powder and followed rest of recipe it was great with lime infused tortilla chips it is a great recipe !
This is delicious and so easy to make! I used frozen chopped onions I had on hand, and substituted drained canned corn for the frozen. Also doubled the amount of chilis. I’ve added it to my go-to recipe list as a “kinda healthy” keeper. Thanks!
Just made this but cut the recipe in half. This turned out soooo good! I expected more of a chili but it’s sort of a soup too? Anyway, I added one chopped & deseeded poblano and jalapeno per another comment. Sauteed that with the onion and garlic at that step. I decided to add 2 diced corn tortillas for the flavor, also added the cream cheese. The ingredient list doesn’t call for charred corn (only the instructions do) so I charred mine in a pan before adding it.
Added a little smoked paprika and chili powder too. Delicious and we will make it again!
Just made this but cut the recipe in half. This turned out soooo good! I expected more of a chili but it’s sort of a soup too? Anyway, I added one chopped & deseeded poblano and jalapeno per another comment. Sauteed that with the onion and garlic at that step. I decided to add 2 diced corn tortillas for the flavor, also added the cream cheese. The ingredient list doesn’t call for charred corn (only the instructions do) so I charred mine in a pan before adding it.
Added a little smoked paprika and chili powder too. Delicious and we will make it again!
I entered this Chili at work,
Keller Williams chili cook off, out of 10 entries, this recipe one 1st place
This was fantastic ,will definitely make again ! Thank you for sharing
Made it 2x now. The first time I drained and rinsed the navy beans because I hadn’t read the instructions while prepping. Either way is amazing. The 2nd time I cut the cream cheese to 4 oz. Still creamy but much lighter. I will stick with that next time. Served with crispy corn tostadas, scallions, cilantro, avocado, Greek yogurt, jalapeno slices and cheddar cheese. Both times I doubled the chillies and used 8 oz. This recipe is a winner. Thank you!!