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This white chicken chili with no beans brings all the creamy, spicy comfort of the original, but without any legumes. Whether you’re eating low-carb or just bean-averse, this bowl is rich, hearty, and full of bold flavor.
Why We Love This No-Bean Chili
It’s all the good stuff—none of the filler:
- Keto & Bean-Free: Great for low-carb or paleo diets.
- Creamy & Chunky: Chicken, chiles, broth, and cream cheese make a thick, rich base.
- Fast & Easy: One pot and done in under 30 minutes.
- Big Flavor: Spices and aromatics bring depth without relying on beans.
Ingredients
- Shredded Chicken – Rotisserie or cooked.
- Green Chiles – Mellow spice and depth.
- Cauliflower Rice – Optional, for bulk and texture.
- Chicken Broth – Flavorful base.
- Cream Cheese + Heavy Cream – Make it rich and velvety.
- Onion & Garlic – Aromatic base.
- Spices – Cumin, chili powder, oregano, salt, pepper.
- Olive Oil – For sautéing.
- Toppings – Avocado, cheese, jalapeños, cilantro.
How to Make White Chicken Chili with No Beans
- Sauté Aromatics: In olive oil, cook diced onion and garlic until soft.
- Add Core Ingredients: Stir in shredded chicken, chiles, broth, spices, and optional cauliflower rice.
- Simmer: Cook for 15–20 minutes.
- Make It Creamy: Stir in cream cheese and heavy cream. Mix until smooth.
- Serve: Top with avocado, cheese, or anything you love.
Tips & Variations
- Make It Spicy: Use jalapeños or hot sauce.
- Add More Veggies: Spinach, bell peppers, or mushrooms.
- Dairy-Free Option: Use coconut cream and dairy-free cream cheese.
- Slow Cooker Version: Cook everything (except cream) on LOW for 6 hours.
Serving Suggestions
Toppings
Sliced avocado, chopped cilantro, shredded cheese, lime wedges, crushed tortilla chips.
Sides
Cauliflower rice, low-carb tortillas, or sautéed greens.
Leftovers
Refrigerate and reheat for quick lunches or freezer meals.
White Chicken Chili No Beans
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: ~30 minutes
Servings: 4–6
This white chicken chili with no beans brings all the creamy, spicy comfort of the original, but without any legumes. Whether you’re eating low-carb or just bean-averse, this bowl is rich, hearty, and full of bold flavor.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups cooked shredded chicken
- 1 can (4 oz) diced green chiles
- 3 cups chicken broth
- 1 cup cauliflower rice (optional)
- 1 block (8 oz) cream cheese, cubed
- ½ cup heavy cream
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- Salt, to taste
- Toppings: avocado, cilantro, cheese, lime wedges, jalapeños
Instructions
- In a large pot, heat olive oil over medium heat. Sauté onion and garlic until soft, about 3–4 minutes.
- Stir in chicken, green chiles, broth, cauliflower rice (if using), and spices.
- Bring to a simmer and cook for 15–20 minutes.
- Turn off heat and stir in cream cheese and heavy cream until smooth and creamy.
- Taste and adjust seasoning. Serve hot with toppings of choice.
Notes
- Make It Spicy: Add jalapeños, cayenne, or hot sauce.
- Dairy-Free: Use coconut cream and dairy-free cream cheese.
- Add Veggies: Spinach, mushrooms, or bell peppers blend well.
- Slow Cooker: Cook all but cream on LOW for 6 hours. Stir in cream cheese at the end.
