Chicken Chili Chowder

susan simons


I started out today making my SIL's white bean chicken chili and had been looking over some other recipes and decided to ad some additional spices and I wanted it a little richer but still low fat and I had some FF half and Half in the frig, then I saw the left over corn and decided to ad it and this is what came out in the end. This chili/ chowder is a stick to your ribs meal, that is still very low in fat and has great taste.

★★★☆☆ 2 votes


12 oz
boneless skinless chicken breast, cubed
1 c
onion, chopped
4 can(s)
great northern beans, 1/2 cans drained
1 c
fat free half and half
1 can(s)
(4.5oz) green chilies
chicken bouillon cubes
1 tsp
1/2 tsp
chili powder
1 c
frozen corn
1/2 tsp
onion powder
1/2 tsp
1 Tbsp
bacon salt
salt and pepper to taste

How to Make Chicken Chili Chowder


  • 1In large saucepan spray with cooking spray and cook chicken and onion until chicken is lightly brown. Add all remaining ingredients, mix well, bring to a boil, reduce heat and simmer for 15 minutes, until slightly thickened. Mash beans slightly with hand held blender or potato masher. Add corn startch and water to thicken to desired consistancy.
  • 2Serve topped with sour cream and cheddar cheese. May also serve with cilantro and salsa.
  • 3Optional: May add 10 slices turkey bacon cooked and chopped to recipe.

Printable Recipe Card

About Chicken Chili Chowder

Course/Dish: Chowders, Chili