Skip to main content
    Thrive On

    Creamy White Chili with Cream Cheese

    Low SodiumLow PotassiumHigh Protein Diabetes-FriendlyHeart HealthyEgg-FreeNo ShellfishNut-FreeGluten-FreeAmericanMexicanChickenDinnerLunch

    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

    Description

    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.

    Directions

    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.

    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

    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
    • 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

    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
    • 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

    Description

    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.

    Directions

    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.
    Download kidney-friendly cookbooks
    Get inspired