White Chicken Chili without Beans

This No Bean White Chicken Chili is cozy and creamy with smoky bacon, tender shredded chicken, and a rich green chile broth. It’s hearty enough for a weeknight dinner but still light and zesty thanks to salsa verde and poblano pepper. Serve with warm tortillas, cornbread, or crunchy chips for dipping.

Skip the high carbs in regular chili by making this no-bean white chicken chili! It features a delicious creamy base and hearty ingredients that help create a filling entrée. This elevated chicken chili (no beans) is great for cooks of all skill levels, as it requires minimal kitchen tools.

Try these other chili recipes to stay warm as the temperatures change: No Bean Turkey & Vegetable Chili, Dutch Oven Chili, and Instant Pot Chili (No Beans).

Why You’ll Love This Recipe

• Low carb – You can create a yummy, low-carb keto chicken chili by leaving the beans out of this white chili recipe.
• Flavorful – Each bite of this no-bean white chicken chili has a delicious, bold flavor from the seasoning, bacon, salsa, and green chilies.
• Bacon – Bacon adds a delightful decadence (and flavor) to the recipe.
• Creamy – You can expect a creamy, rich chili base by including milk and cream cheese.
• Hearty – This chili is still hearty and filling even though it doesn’t have beans.
• Simple – This easy no-bean white chicken chili requires only a few kitchen tools/appliances.
• Perfect for cold weather – With its hearty ingredients and creamy base, this is the perfect dish for gloomy or chilly weather.

Ingredients & Substitutions

• Bacon: Regular or thick-cut both work. Thick-cut gives chewier, meatier bites. For a lighter option, try turkey bacon.
• Yellow Onion: White or sweet onion can be used instead.
• Poblano or Green Bell Pepper: Poblano adds mild heat and a smoky flavor. Green bell keeps it sweet and mellow. Want more spice? Toss in a diced jalapeño or serrano.
• Garlic: Fresh cloves give the best flavor. In a pinch, substitute 1 teaspoon garlic powder.
• Ground Spices (Cumin, Chili Powder, Oregano, Smoked Paprika): These build the chili’s depth. Use regular paprika for a milder flavor or add a pinch of cayenne for extra heat.
• Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
• Chicken Broth or Stock: Low-sodium lets you control seasoning. Vegetable broth works if that’s what you have. Add extra broth at the end for a soupier chili.
• Boneless Skinless Chicken Breasts: Boneless skinless thighs are a juicy alternative. Reduce simmer time to about 20–25 minutes for tenderness.
• Sweet Corn: Frozen or fresh kernels (about 1½ cups) work well if canned isn’t available.
• Mild Salsa Verde: Choose your favorite store-bought brand or homemade. For more kick, use medium or hot salsa verde.
• Mild Green Chiles: Fire-roasted canned chiles add smoky depth. Diced fresh roasted green chiles are a great swap if you have them.
• Hot Sauce (Optional): A dash brightens the chili. Use any mild or spicy variety to suit your taste.
• Milk or Cream: Whole milk keeps it light, while heavy cream or half & half create extra richness. Unsweetened coconut milk works for a subtle twist.
• Full-Fat Brick-Style Cream Cheese: This melts smoothly for creamy texture. Neufchâtel (⅓ less fat) can be used, though the chili will be slightly less rich.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make No Bean White Chicken Chili

Quick Overview

• Sauté bacon.
• Sear the chicken.
• Sauté the onion, pepper, and seasoning.
• Add broth and boil.
• Add remaining ingredients.

Step by Step Instructions

1. Crisp the Bacon: In a large pot or dutch oven, sauté the bacon over medium low heat until most of the fat has rendered and the bacon is brown.
2. Sear the Chicken: Remove the bacon from the pot and set aside. Increase the heat to medium high. Sear the chicken breasts for about 4 minutes per side in the bacon grease. The chicken does not need to be cooked through completely.
3. Sauté the Veggies: Remove the chicken and set aside. Reduce the heat to medium. Leave about 1-1.5 Tablespoons of the bacon grease and discard the rest. Add the onion and poblano. Sauté for 6-7 minutes.
4. Bloom the Spices: Add the garlic, cumin, chili powder, oregano, smoked paprika, salt, and pepper. Sauté for 2-3 minutes.
5. Deglaze: Deglaze the pan with 3 cups of the chicken broth, scraping all of the brown bits off the pot of the bottom. Add the chicken breasts and bacon into the broth.
6. Cook: Bring the mixture to a boil. Cover and reduce the heat to medium low. Cook for 30 minutes.

7. Finish the Chili: Remove the chicken. Stir in the corn, salsa, green chiles, hot sauce, and milk.
8. Shred Chicken: Shred the chicken and add it back into the soup.
9. Add Cream Cheese: Add the cream cheese and stir until it is completely melted. Add more salt if needed and broth if needed.

Recipe Serving Suggestions

Garnish the chili with a dollop of sour cream, a few slices of jalapeño, and fresh cilantro.

I love serving chili with bread so you can soak up as much of the broth as possible. Here are a few ideas: 

• Cornbread Recipe: This cornbread is sweet, buttery, and fluffy.
• Homemade French Bread: With just 4 basic ingredients, you’ll get two golden, crusty loaves with soft, fluffy centers.
• Cheddar Chive Muffins: These muffins are buttery, cheesy, moist, flavorful, and addictive (so you’ll want to make extra!).

If you need more side dish ideas, check out my post on What to Serve with White Chicken Chili. You’ll find 20 easy side dish options.

Slow Cooker (Crock Pot) Instructions

If you prefer, you can also turn this recipe into a no-bean white chicken chili slow cooker dish by following the below steps.

1. Sauté the bacon in the crock pot on the sear function (or in a pan).
2. Sear the chicken in the crock pot or a pan in the bacon grease until browned. Remove from the pot.
3. Add the onions/poblano and sauté for about six minutes with 1 tbs of bacon grease.
4. Add the ingredients for the no-bean white chicken chili crockpot recipe (starting with the chicken) into the slow cooker. Skip the cream and cream cheese for now.
5. Cook on low for about 8 hours. Or, cook on high for about four hours.
6. Stir in the cream cheese/milk and cook on high for another 15 minutes.
7. Serve with your favorite toppings.

Expert Tips

• Sear the chicken. Searing the chicken first helps create a delicious golden-brown color and seals the moisture into each chicken chunk. This step also adds tons of flavor to che no bean white chicken chili.
• Sauté the bacon. By sauteing the bacon first, you’re adding flavor to the recipe as you’ll be using the grease to cook the chicken and some of the veg.

Additions & Variations

• Add Vegetables: Make this no-bean white chicken chili even heartier by stirring in extra veggies. Add 2–3 cups chopped kale or spinach during the last 5 minutes of cooking so it wilts without overcooking. You can also sauté 8 ounces sliced mushrooms with the onions and peppers for extra savory flavor.
• Top with Shredded Cheese: Add freshly shredded Monterey Jack, cheddar, or pepper jack cheese for an extra creamy, melty finish. Start with 1–2 cups shredded cheese stirred into the chili or sprinkled on top before serving.
• Vegetarian: Skip the bacon and chicken breasts and replace them with 2 (15-ounce) cans white beans, chickpeas, or your favorite plant-based chicken alternative. Use vegetable broth instead of chicken stock. To keep the smoky flavor, add 1 teaspoon smoked paprika and 1 Tablespoon olive oil when sautéing the vegetables.
• Make It Spicy: Stir in 1 diced jalapeño with the onions and peppers or add 1/2–1 teaspoon cayenne pepper.
• Extra Creamy: Add an additional 2 ounces cream cheese or replace the milk with 1 cup heavy cream for a richer chili.
• Protein Boost: Add an extra 1/2 pound chicken or stir in 1 cup cooked shredded rotisserie chicken during the final 10 minutes for an even heartier meal.

Recipe FAQs

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