Skinny Creamy White Chicken Chili



It suddenly got freaking cold here, yall! Really, for the past few days its been unseasonably cold. I think I heard that Austin had the coldest Halloween that weve had in 30 years or something? Thats pretty incredible. Despite the cold, we still had a lot of fun. And youll never find me complaining about it being a little chilly. (Pun intended.)

When its cold out, that means I can use my oven AND I get to make hearty stews, soups, and of course chili! Thats where this Skinny Creamy White Chicken Chili comes in. Its made DAIRY FREE. Yep, you heard right, a creamy chili with NO cream.


To lighten this chili up, I started it off with plenty of onion and pepper. I used a whole wheat white flour and reduced sodium stock for the base and built it up with lots of chicken, beans, and corn. Once its all said and done, I added in some almond milk and ended up with a stock pot full of delicious, thick, stick-to-your-ribs chili.

This is good stuff too. For having no actual cream or milk in it, its remarkably creamy and absolutely delicious. I would dare to say that its one of my most favorite chilis. And thats saying a lot with coming from a Texas girl.


I topped mine with some quest fresco, but feel free to make it your own with avocado, plain greek yogurt, pickled jalapeos, etc. Pretty much anything and everything that you would top any other bowl of chili with.

Of course, dont forget the chips and salsa on the side!

creamy-white-chicken-chili-pin.jpg Skinny Creamy White Chicken Chili Skinny Creamy White Chicken Chili

A lightened up version of a creamy white chicken chili. This is a one pot wonder meal that is quick and easy to make. Perfect for cold weeknights for a quick, warm, filling dinner!

Prep Time: 10 Minutes Cook Time: 20 Minutes

The Skinny:
Servings: 8 Serving Size: About 1 1/2 Cups Calories: 324 Fat: 9 g Saturated Fat: 3 g Carb: 32 g Fiber: 7 g Protein: 29 g Sugar: 3 g Sodium: 812 mg

1 White Onion, Diced
1 Jalapeo, Diced
4 Garlic Cloves, Minced
1/4 C. White Whole Wheat Flour
3 C. Reduced Sodium Chicken Stock
3 C. Cooked & Shredded Chicken Breast
2 (4 Oz.) Cans Chopped Green Chiles
2 (15 Oz.) Cans Great Northern Beans
1/2 C. Sweet 'No Salt Added' Corn Kernels
1 Tbsp. Cumin
2 C. Warm Unsweetened Almond Milk
Salt & Pepper to Taste

Place the 1 diced onion and 1 diced jalapeo into a large soup or stock pot over medium-high heat. Saut for about 5 minutes or until the onion is soft and tender.

Add in the 2 minced garlic cloves and continue to cook for a minute or two.

Stir in the 1/4 C. whole wheat white flour to evenly coat everything and cook for another minute.

Gradually add in the 3 C. chicken stock.

Add in the # oz. cooked chicken, 2 cans of green chilies, 2 cans of beans, 1/2 C. corn, and 1 Tbsp. cumin. Bring it all to a boil then reduce heat to low to simmer for about 5-10 minutes.

Stir in the 2 C. warm almond milk and season with salt and pepper to taste.

Remove from the heat and divide evenly among bowls to enjoy.

Step-by-Step Photos:


Nutritional Claims:High Fiber Sugar Conscious Dairy Free Egg Free Milk Free Peanut Free Soy Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free No Sugar Added Sulphite Free Kosher

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