This Creamy Beanless White Chicken Chili is loaded with sweet and savory flavor. It's a fabulous alternative to a traditional beef chili and great to use up leftover chicken. Made with chili spices, chicken, cream cheese, chicken stock and loads of corn - it packs an incredible flavor. Top with your favorite chili toppings: avocado, cheese, sour cream and tortilla chips.
Why Beanless Chili
As many of my long-time followers know, my oldest daughter suffers from a bean allergy. It's quite tragic, especially since she used to be able to tolerate them. She adores chili, especially when I would make my white chicken chili. It's a much lighter and brighter version of chili that our family loves.
I decided to make a beanless version for her and it is a HIT, even those who love beans don't miss the them. During dance competition season for my girls, this is a popular dish I make for the team and I have had MANY ask for the recipe. I started the process of testing and measuring (because normally I measure with my heart, go figure) to get the recipe just right. With some similarities to this Chicken Tortilla Soup, this beanless chili is also an easy one to make with leftover or rotisserie chicken.
What's in this Chili
I love a chili recipe because it is so versatile. I'm using my favorite ingredients but you can always adjust to your liking.
- Chicken - Since we aren't using beans in this recipe I love to add a lot of chicken. I'm using some leftover shredded chicken, here's an easy roasted chicken recipe you can use. You can absolutely use a pre-made rotisserie chicken as well. I'll also include directions if you want to cook ground chicken or turkey or use chicken breast (cooked or uncooked). I'll share all methods for you in the recipe card below.
- Onion - A lot of diced onion sautéed to get really great flavor into our chili.
- Bell Pepper - Whatever kind you have on hand, I like red or orange.
- Spices: chili powder, cumin, garlic powder, onion powder, coriander, cayenne pepper. I love a good blend of spices and these work really well with the chili.
- Garlic - I like to add in a little toum, but minced garlic works perfectly.
- Corn Meal - Since we aren't using beans, thickening the chili is important. I love using a bit of corn meal for this which also enhances the mild corn flavor. You can also opt to use flour if you don't have cornmeal or don't need a gluten free option.
- Diced Green Chilis - A can of diced green chilis adds a lot of delicious flavor. You can get mild or hot depending on your liking.
- Riced Cauliflower - Riced cauliflower had quite a moment recently and for good reason. It's super versatile, doesn't really add much flavor and packs some extra nutrients. Since we aren't using beans, this is a great way to thicken up the chili a bit. You can find riced cauliflower in the freezer section.
- Green Salsa - There's so much flavor in a good green salsa and it's a great short cut to making your own. Adding gives a ton of authentic flavor and replaces the typical canned tomato you would add to a traditional red chili.
- Cream Cheese - Cream cheese has a nice mild flavor and helps to thicken the chili
- Chicken Stock - The base to our chili
- Corn - This has to be my favorite part of the chili - CORN! Use fresh, frozen or canned. I'm using a fire roasted corn from Trader Joe's - it has a nice roasted flavor. That hint of sweetness really elevates the dish.
- Heavy Cream - A final bit of heavy cream really helps to thicken the soup and give it a nice creamy flavor
- Olive oil, butter, salt and pepper
- Toppings: fresh avocado, lime, cheese, tortilla chips, jalapeños, scallions, sour cream
See recipe card for quantities.
Let's Make Some Chili
This dish doesn't need hours on the stove, mixing a few aromatics, spices and your main ingredients for the perfect weeknight meal. This is also fantastic to prep over the weekend and reheat all week long.
Step 1: Begin by heating your olive oil and butter in a large pot or dutch oven - at least 8 cup capacity on medium-high heat. Once your oil and butter has heated, add your diced onion, diced pepper and 1 teaspoon of kosher salt to the pot and allow to cook for 10-12 minutes until the onions become translucent and peppers are soft.
Step 2: Add your toum or minced garlic and cook for about 20-25 seconds until the garlic becomes aromatic. **if using raw chicken breast or ground chicken/turkey, you'll want to add in after the garlic. See recipe card for specific instructions.
Step 3: Increase heat to high and add cornmeal and spices and allow to cook for 4-5 minutes.
Step 4: Then add your diced green chilis, salsa, riced cauliflower and softened cream cheese. Allow the mixture to cook and the cream cheese to fully melt for about 5 minutes.
Step 5: Add your chicken broth, shredded chicken and frozen corn. Bring to a low boil then reduce heat to low. Allow to simmer for another 10-15 minutes until slightly thickened.
Step 6: Add your heavy cream, taste and add additional salt as needed.
Step 7: Finally, ladle your chili into a bowl and top with your favorite cheese, sour cream, a squeeze of lime, fresh avocado, scallions, tortilla chips or whatever else you enjoy!
How to Store
This chili is great to make ahead and store in the fridge. Prepare and store in seal containers in the fridge for up to 5 days (if using leftover chicken, be sure count the days based on the first day the chicken was cooked).
This also freezes very well! Scoop chili into freezer safe containers and freeze up to 3 months. Remove from freezer and place in fridge to thaw - heat in microwave or stovetop and add garnishes.
Why We Love This Recipe
Repurposing rotisserie chicken is one of my favorite things. I love that this recipe can be made from previously cooked chicken and comes together with a few pantry and freezer items.
If you try this Creamy Beanless White Chicken Chili, please let me know by leaving a rating and review below!
As always, I love seeing your creations. Please leave a review or share your dish with me on social media #cosetteskitchen which lets me know what is working for you! You can find me on Facebook, Instagram, Twitter , Tiktok and Pinterest. For more delicious recipes to your inbox, sign up for my newsletter!
xoxo,
Cosette
Creamy Beanless White Chicken Chili
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 cups 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
- 2 Tablespoons unsalted butter
- 1 Tablespoon olive oil
- 3 teaspoon kosher salt (divided) - half if using table salt
- 1 large onion - diced (or 2 small)
- 1 large bell pepper - diced
- 3 cloves garlic minced - or heaping tablespoon prepared Toum
- 2 teaspoons cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon coriander
- ½ teaspoon cayenne (adjust to your spiciness level)
- 3 teaspoons chili powder
- 2 teaspoons ground pepper
- 4 Tablespoons ground cornmeal - sub all-purpose flour if you don't have cornmeal, I'm using white cornmeal but yellow is fine too
- 12 ounce jar of green salsa
- 4 ounce can of diced green chilis - spicy or mild, your preference
- 8 ounce frozen riced cauliflower - about half a bag
- 8 ounce block of cream cheese - softened
- 4 cups chicken broth
- 2-3 cups shredded or diced cooked chicken - *if using uncooked ground chicken/turkey or diced chicken breast/thighs, see notes and cooking instructions
- 1 pound frozen corn kernels - I'm using roasted frozen corn from Trader Joe's
- 1 cup heavy cream - can sub whole milk or half and half
- Toppings: fresh avocado, sour cream, cheese, scallions, chopped parsley or cilantro, lime, tortilla chips, jalapenos
Instructions
- Begin by heating your olive oil and butter in a large pot or dutch oven - at least 8 cup capacity on medium-high heat. Once your oil and butter has heated, add your diced onion, diced pepper and 1 teaspoon of kosher salt to the pot and allow to cook for 10-12 minutes until the onions become translucent and peppers are soft.
- 2 Tablespoons unsalted butter
- 1 Tablespoon olive oil
- 1 teaspoon kosher salt - half if using table salt
- 1 large onion - diced (or 2 small)
- 1 large bell pepper - diced
- Add your toum or minced garlic and cook for about 20-25 seconds until the garlic becomes aromatic. **if using uncooked diced chicken breast or ground chicken/turkey, you'll want to add in after the garlic. See recipe card for specific instructions.
- 3 cloves garlic minced - or heaping tablespoon prepared Toum
- Increase heat to high and add cornmeal and spices and allow to cook for 4-5 minutes.
- 2 teaspoons cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon coriander
- ½ teaspoon cayenne (adjust to your spiciness level)
- 3 teaspoons chili powder
- 2 teaspoons ground pepper
- 2 teaspoons kosher salt - half if using table salt
- 4 Tablespoons ground cornmeal - sub all-purpose flour if you don't have cornmeal, I'm using white cornmeal but yellow is fine too
- Next add your diced green chilis, salsa, riced cauliflower and softened cream cheese. Allow the mixture to cook and the cream cheese to fully melt for about 5 minutes.
- 12 ounce jar of green salsa
- 4 ounce can of diced green chilis - spicy or mild, your preference
- 8 ounce frozen riced cauliflower - about half a bag
- 8 ounce block of cream cheese - softened
- Add your chicken broth, shredded chicken and frozen corn. Bring to a low boil then reduce heat to low. Allow to simmer for another 10-15 minutes until just slightly thickened and heated through
- 4 cups chicken broth
- 2-3 cups shredded or diced cooked chicken - *if using uncooked ground chicken or chicken breast, see notes
- 1 pound frozen corn kernels
- Add your heavy cream, taste and add additional salt as needed.
- 1 cup heavy cream - can sub whole milk or half and half
- additional salt as needed
- Finally, ladle your chili into a bowl and top with your favorite cheese, sour cream, a squeeze of lime, fresh avocado, scallions, tortilla chips or whatever else you enjoy!
- Toppings: fresh avocado, sour cream, cheese, scallions, chopped parsley or cilantro, lime, tortilla chips, jalapenos
Notes
- If using uncooked ground chicken/turkey or raw breast or thighs - you'll want to add and brown after your onion, pepper and garlic mixture has cooked (after step 2).
- Using 1 - 1 ½ pounds of ground chicken/turkey or diced chicken breasts or thighs, add to your mixture and cook until slightly browned. Continue with recipe as written.
- If using table salt, please cut your amount in half. I test recipes using Diamond Kosher Salt
Annalee Middleton says
We absolutely love this beanless chili. I felt super intimidated trying a recipe that Cossette had already made for us but her easy to follow instructions, alternative options and side note made the experience fun and the meal was delicious. We liked the alternative salt options and instructions on the different meat options. Having the side note about the preferred corn at Trader Joes was also helpful.
Cosette Posko says
Thank you so much for your sweet review Annalee! So glad you enjoyed the recipe and made adjustments that were best for you!
Xoxo,
Cosette
Holly Kosek says
I made it! It was EASY PEASY and absolutely delicious and filling - a perfect Fall meal. And great for when you have guests. I used rotisserie chicken and milk and adding the sour cream on top at the end just made it perfect.
Steph says
Made this for a football Sunday and it was a total hit. Love having a chili option that's bean-free and creamy, stands out for being both different and delicious. Will be making again for sure!
Cosette Posko says
So glad to hear you liked it!!! Thank you for taking the time to review.
Xoxo,
Cosette