This one pot skinny, white chicken chili is gonna be on repeat over here this season. Maybe even this weekend with some leftover Thanksgiving turkey! SO SO EASY and SO TASTY… everyone can customize with as much or as little of some less-skinny toppings as they like, HA! Which means even the kids are happy. So what if my three-year old has equal parts fritos and chili- it’s fine! And I get a giant bowl for KILLER macros. Everyone wins.
Growing up, my mom always made a “tortilla soup” with green enchilada sauce as the base. I LOVED it and was constantly disappointed as I got older and ordered it at restaurants to find my veggies and chicken swimming in a red or clear broth. Even if it was considered an authentic mexican restaurant, I don’t care. I LOVE THIS STUFF. So tasty. And such a quick and easy way to get a super flavorful soup or chili without a million ingredients or hours of simmer.
How to Make Your Skinny White Chicken Chili
- Saute your veggies, add in some garlic and seasoning, followed by a few cans of diced green chilis, enchilada sauce, stock, and chicken. Let it simmer!
- Add greek yogurt cream cheese and some frozen corn and simmer for a few more minutes.
- Scoop into bowls and sprinkle on your toppings. Enjoy!
Did you see that. THREE steps. Sorta. The hardest part is just picking apart your rotisserie chicken to toss any of the gross parts you don’t want to eat. You’ll hate me for those five minutes but just remember you didn’t even have to cook it! Then you’ll like me again.
What You Need for Your Skinny White Chicken Chili
- Rotisserie chicken breast (I buy the big pack from Costco, but feel free to pick it off the bird, or just use whatever you’ve got. The macros for white meat will be pretty similar across the board.)
- Bell peppers
- Onions
- Zucchini
- Corn (frozen)
- Green enchilada sauce
- Canned green chilis
- Chicken stock
- Seasonings: Garlic, cumin, salt and pepper
- Greek yogurt cream cheese (or any reduced fat cream cheese would work)
- Toppings: Whatever you like! We love cheese, avocado, sour cream, cilantro, lime, and CHIPS. And we’re not afraid to buy fritos. If you think you don’t like them and can only buy some fancy blue corn tortilla chip from whole foods you’re lying to yourself. And the ingredients are the same. Ha! But fine, get whatever you like!
This is truly so easy to make. Perfect leftovers. Although I’m always floored because it looks like so much and we eat it ALL.
Oh my gosh and the best part is a CLEAN KITCHEN. Since it’s in one pot, it gives me time to tidy while it simmers. Then it’s done and ready to serve to the whole family! This is way better leaving out ten cutting boards for assembling tacos or burgers or salads like we do all summer… I LOVE FALL.
Eating hot soup, while not sweating, in a clean kitchen. Pretty much heaven.
I have more hot soup recipes you can check out here. If you liked my one pot skinny white chicken chili, believe me, you will want to try my other soups too.
One Pot Skinny White Chicken Chili
Ingredients
- 3 medium bell peppers diced 380 g
- 2 medium onions diced 540 g
- 2 medium zucchini chopped 355 g
- 5 cloves minced garlic or frozen dorot cubes
- 1 tbs cumin
- 8 oz 2 small cans mild diced green chilis
- 400 g green enchilada sauce half a huge can
- 550 g rotisserie chicken breast about 1.25 lb shredded and/or chopped into bite sized pieces. (I buy the big package from Costco and pick any yucky stuff out.)
- 3 cups chicken stock I use the boxed cartons from Costco.
- 1/4 cup 44 g greek yogurt cream cheese
- 128 g corn I used the frozen roasted corn from Trader Joes
- Salt and pepper to taste
Instructions
- Heat a large pot over medium, high heat, spray with cooking spray.
- Add peppers, onions, and zucchini, sprinkle with a hefty pinch of kosher salt and cook for 5-7 minutes till soft.
- Sir in garlic and cumin and sauté for a few more minutes, then add green chilis, green enchilada sauce, chicken stock and chicken. Sprinkle a little kosher salt on your chicken. Turn to low and simmer for about 15 minutes or until you’re ready to eat.
- Stir in greek yogurt cream cheese and corn and simmer for five more minutes just until corn is no longer frozen. All done!
- Top individual bowls with cheese, sour cream (we use low or non-fat), avocado, fresh cilantro, a squeeze of lime, and tortilla chips or fritos!
Notes
- I love to buy the big package of rotisserie chicken breast from Costco for soups in the winter. I’m not a huge fan of the texture for salads or much else, but as long as you take a minute to pick through it and remove any gross parts, then chop and shred the good stuff into manageable sized pieces, it’s PERFECT for soups! And makes it such a breeze.
- For macro-counters: Search “Lillie Eats and Tells Skinny Creamy White Chicken Chili” in My Fitness Pal to log however many grams of chili you want!
- Just reminding you this is a nice BIG portion! Not just a cup like most soup “portions”. This is actually a nice big bowl that I would eat for dinner. And the macros are so low, they leave room for toppings and a side salad if you’d like!
Have made this recipe probably more than I’ve made any other savory dish/casserole/soup recipe! Love it(: so easy and tasty!!!
Very impressed with the ease and flavor of this dish. It is the first soup/chili type meal where my 10 year old has licked the bowl clean. And my husband ate all of his and promptly took an after dinner nap. It is truely filling and passed the taste test over here, with all ages!
This was delicious! I added white beans because I just can’t have chili without beans. The macros were still amazing. I also halved the recipe because it’s just two of us and we still had enough for leftovers through the week. Next time I will leave out the corn just because it sweetens it a little and I prefer a little more savory. Great recipe. Thanks for sharing it!
Can this be done in a slow cooker?
This is absolutely delicious! The only modification I made was to use dairy free cream cheese. I would say this is probably one of the best soups I have ever made!
Can you make this in the instapot ?
Any tips for cooking this in a crock pot? I’d probably cook and pull the chicken in the pot versus using a rotisserie chicken. Thanks!!
Just curious, could you place ingredients in crock pot and let cook for 4-8 hours?
How would you recommend adjusting the adding of the final ingredients (corn and such) if I was going to make this in a crockpot and have it ready for dinner?!
Is there any way this can be made into a crockpot recipe? Maybe throwing in the chicken raw and cooking for 5-6 hours?
The recipe is delicious, but it is super high in capsaicin which…well…how od I say this??? It’s a good colon cleansing!
I love your recipes! For some reason it’s not finding your meals in MFP anymore when I search. Did something change?
Can’t wait to try this! One question – can the corn be left out?
Of course! You’ll save yourself a few carbs.
Did anyone try FREEZING leftovers ! ?
Yes! Freezes great!
I have frozen ALL of the recipes on this site! Everything freezes really well. I do recommend using a quart ziplock or smaller tupperware. I measure out the serving size (either individual or a double serving for my husband and I) and freeze like that. I usually write the oz or grams on the outside. It makes weeknight dinners sooo easy. I always have this chili, the turkey bolognese and carnitas meat in my freezer.
I can’t find green enchilada sauce in my small town. Any suggestions on a replacement?
Maybe just a salsa verde! A jarred green salsa like the ones by Herdez. Or you could look up a homemade recipe if you’re feeling ambitious!
quick question! So instead of weighing all of the soup ourselves, and then adding those grams to the serving size.. we just use your grams you have posted and we can put that in as just 1 serving (as 400 grams)
does that make sense?
yes! You just follow the recipe and trust me! haha. Of course there’s going to be slight variations in evaporation etc… but with such a light ingredient list, the margin of error stays pretty small! Just put 400 or 300 or however many grams you want in your bowl and log those directly from MFP!
I’d like to make this today but I don’t have enchilada sauce. Is there a substitution anyone can suggest?
Thanks!
You could probably just use a salsa verde in place of it and it would still be delicious! If you don’t have that either, I’d just replace with chicken stock, but of course you’ll be missing some flavor…
I made this tonight and my husband exclaimed, “WOW! Are you sure this is healthy? Is this woman tricking you?” It was seriously so good. We halved it because it was only us two eating and it still made a ton! I’m excited for the leftovers!
This is the best! haha
Delicious! First the lemon chicken soup, now this! I am hooked. So easy to make and so yummy!
I’m so glad! Thanks for reporting!
Can you use plain Greek Yogurt instead of the cream cheese?
I’m wondering this too, since I can’t find Greek yogurt cream cheese! I may do half reduced fat cream cheese and half Greek yogurt?? 🤔
Just use the reduced fat cream cheese! It only adds about 1 grams of fat per serving! But maybe I’m too late sorry!
Use reduced fat cream cheese! It only adds about 1 gram of fat per serving.
This recipe was fantastic. Loved the flavor and all the veggies. The chili was too spicy for my littles, but hey, that just means more leftovers for me!
Oh so sorry for the littles! But happy you liked it!
Just made this for the first time and love it! So much flavor and super easy. We added a can of great northern beans because what’s a chili without beans!?? Topped ours with a little cheese, fresh lime juice and cilantro! Soooooo good.
I’m so glad it was a hit! And when I’ve got more carbs in my life, I’m WITH YOU! Yum
I just made this for the second time. So much flavor for the macros! Lillie- what did I do before you and your recipes came along?? Thank you for all the time you spend helping us all eat healthier while never sacrifice taste.
Soooo yummy – I had been avoiding one pot meals since starting macro tracking but finally learned the mfp tricks and now this meal is going to be on repeat. Thank you!!
I made this the other afternoon before a big “snow event” and it was SO GOOD and SO easy. My husband loves it to and for someone who doesn’t eat leftovers he eat it until it was all gone. Love a good soup that gets better after a night in the fridge too! This one is going in the regular rotation for sure!!!!
New favorite soup in our house – parents and 4 kids all loved it! I’m going to make it for a friend Christmas party next week!
I absolutely love this white chicken chili. My husband is not a tomato base lover, as is used with traditional chili, so this was a great alternative. Also the Macros were on point as they always are with Lillie’s recipes. We also had tons of leftovers for lunch throughout the week and it was just as good reheated.
This soup gets better and better as it sits in the fridge. I have it daily for lunch. It’s crazy delicious!
Obsessed!!!!
Delicious, Lillie! I shredded the zucchini (for some reason chunks of zucchini gross me out; I’m weird) and added red pepper for a little extra kick. Super yummy!
This is seriously the best! I’ve passed on the recipe to friends and family and they’ve all loved it too!!
I wish I could
Give this chili SIX stars. I have mad many LLM recipes and they are always tasty, but this bad boy was truly spectacular. I don’t know if it was the enchilada sauce I used or that I used one can of spicy chilis and one mild but it was super flavorful and spicy – but not too spicy. And I can’t believ how easy it was. I knew I didn’t have a ton of time so I just bought pre
Chopped onion and peppers and the only thing I had to cut was the zucchini.
I feel like I wasn’t living my best life before I made this 😂
THANK YOU LILLIE!
This is so good! Like so good my kids even ate it without thinking it was “diet” food.
This was the easiest (and tastiest) recipe ever!! My husband (very picky) loved it too! Can’t wait to make it again. Lillie is a Macro genius… all of her recipes are great!
After seeing so many people make this, I had to give it a try! I’m new to counting macros and this was the perfect recipe— ran into a few snags at the grocery store, so I ended up using ground turkey & my fiancé made me green enchilada sauce from scratch since we couldn’t find it in the store! This recipe is so flavorful and smooth too which was awesome! On repeat all this week for lunch with rice! Also forever going to be thanking Lillie for the Greek yogurt cream cheese. My life is forever changed!
Lillie is a genius. Many of her recipes are in my weeekly rotation and my entire family loves them. This white chicken chili is no exception. It’s full of flavor and low on calories!!
So good! 😋
Loved this recipe. Not only was it easy to make but it was also freaking delish, I added some cabbage, avocado and a bunch of crumbs from the bottom of the chip bag and it was 🔥
Loved this macro friendly chili! It was a hit with the whole family & super easy to make! It’s on the rotation.
This recipe is on our WEEKLY (sometimes daily!) menu! Lillie’s recipes make me feel like I can actually cook—she’s that good!! The flavor combinations and genius idea of using green enchilada sauce as the base make this recipe an absolute favorite.
This recipe was simple and easy to make and delicious. I didn’t feel overly stuffed after eating this. And pleanty of leftovers for lunches this week.
So good!! Thank you for sharing!
Another great recipe from Lillie! I made this for my weekly meal prep – I ate it every night and it was filling and delicious! She’s not lying when she says the portions are huge. It doesn’t even feel like “dieting”
Loved this recipe! Added in some additional veggies but will always be using this recipe for white chicken chili. Forever and ever!!! Thanks Lillie!!
What additional veggies?
I made this with leftover turkey and corn from thanksgiving. It was SO easy for it to taste SO good and be good for you! My husband was a huge fan too!
Really delicious and there whole family loved it
I love this recipe! My boyfriend loves White Chicken chili but I think it usually taste like watery chicken! Not this recipe! This recipes has so much flavor. We will be making it again soon. Great for lunches! I also love how Lillie adds the Macros to MFP. Makes tracking so easy!
AMAZING! So easy to make and SO delicious! Even my 9 year old (super picky) asked for extras 👏🏼👏🏼
Amazing! I put a little extra lime juice over my bowl and served it with Joseph’s Lavash Wrap toasted and cut into chips. Amazing.
OMG!! Just made it- and it’s so good! The roasted corn is a perfect addition. I’ll be making it again for sure.
Oh thanks for the comment! SO glad you loved it!
Looks yummy! How do you figure out what the macros are per serving when making a big combined dish like this?
Thanks! Can’t want to make it
Hi! So sorry I’ve missed a few comments over here! If you make it as directed, you can log the macros I’ve posted for ease! But when you do your own recipes, you need to create a recipe in MFP… I’ve written a post about it over here!