Erika’s Dreamy White Chicken Chilli

Chili is the one dish that I feel can be eaten all year long! Not only is it low fat, but it is also easy make and taste even better served as leftovers ! I love the little “twist” this recipe gives to the traditional ground meat, tomato based versions. Serve it as a main dish or as a beginner to a meal…the one thing I can promise, no leftovers!


4 boneless, skinless chicken breast, cubed

4 tsp vegetable or olive oil

1 medium onion, diced

1 tsp minced garlic

2 tsp ground cumin

2 tsp oregano

1/2 -1 tsp ground cayenne pepper

2 cans (4 oz.) chopped green chilies

4 cups chicken stock or canned chicken broth

1 tsp chicken flavor base or chicken bouillon

1 tsp salt

2 cans or jars (15 oz) Great Northern or Cannelloni Beans, or other white beans, with juice

1/2 cup light or fat free half & half

8 oz light cream cheese


2% Shredded sharp cheddar cheese, Mexican blend, or mozzarella

low fat sour cream

1 small bunch cilantro, chopped

white tortilla chips, crushed


Trim all visible fat from the chicken breast and heat 2 teaspoons of oil over medium heat. Add chicken and saute until the chicken is cooked through and just starting to brown. Remove from pan and let cool.

While the chicken in cooking, heat the other 2 teaspoons of oil in a heavy soup pot, add onions and saute until they are softened and just starting to brown. Add minced garlic and saute about one minute more; then add the ground cumin, oregano, and ground cayenne pepper and continue to saute for approximately two minutes.

Add canned chilis, beans, chicken broth, chicken flavor/boullion to the soup pot, stirring as each item is added. Turn heat to low, cover, and simmer for 30 minutes.

While the chili base simmers, use your fingers or a fork to shred the chicken into bite-size pieces.*After the chili base has simmered for 30 minutes, add the chicken and simmer 10-15 minutes more.

Remove pot from heat and add cream cheese and half & half.

If using cilantro, chop it while the chili is simmering the last 10-15 minutes. Add to chili and simmer for approximately 5 minutes more. Serve hot.

Erika’s Tips:

  • For less spice use no more than 1/2 tsp of cayenne pepper 
  • Do not cut chicken after it has been cooked…use your fingers or a fork
  • Low fat grated cheese is great as a topping on the chili
  • Add crushed tortilla chips 
  • Top with additional low fat sour cream 

Making enough for two days?  

Simply double the recipe! The cooking time is the same.