This white Chicken Chili is the ultimate cozy, comforting meal that’s perfect for cool autumn nights or whenever you’re craving something hearty yet light. Filled with tender chicken, creamy white beans, and a hint of spice from green chilies, it’s a flavorful one-pot dinner your whole family will love.
The first time I made this recipe, I was looking for something warm and satisfying, but not as heavy as traditional beef chili. Let me tell you, it was love at first bite!
Now, this creamy white chicken chili is a staple in my kitchen, whether I’m hosting friends, meal-prepping for the week, or just whipping up a quick dinner.
What’s Inside This Recipe?
My Take on White Chicken Chili
What I love most about this recipe is how simple it is to make while still packing in so much flavor.
- The combination of spices like cumin, paprika, and coriander gives it a warm, slightly smoky kick, while the creamy Neufchatel cheese takes it to the next level.
- Plus, it’s a great way to use up leftover chicken or a rotisserie chicken if you’re in a pinch.
- This dish also offers fantastic versatility. Whether you’re serving it with tortilla chips for a game-day snack or alongside a fresh green salad for dinner, you can easily customize it to suit your tastes.
- And don’t even get me started on the toppings avocado slices, shredded cheese, and fresh cilantro take it from delicious to downright irresistible!
Ingredients
Here’s everything you’ll need to make this creamy and flavorful white chicken chili:
- 1 small yellow onion, diced
- 1 tbsp olive oil
- 2 cloves garlic, finely minced
- 2 (14.5 oz) cans low-sodium chicken broth
- 1 (7 oz) can diced green chilies
- 1 ½ tsp cumin
- ½ tsp paprika
- ½ tsp dried oregano
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- Salt and freshly ground black pepper, to taste
- 1 (8 oz) package Neufchatel cheese (light cream cheese), cut into small cubes
- 1 ¼ cup frozen or fresh corn
- 2 (15 oz) cans cannellini beans, drained and rinsed
- 2 ½ cups shredded cooked rotisserie or leftover chicken
- 1 tbsp fresh lime juice
- 2 tbsp chopped fresh cilantro, plus more for serving
Optional toppings:
- Tortilla chips or strips, shredded Monterey Jack cheese, sliced avocado
Step-by-Step Instructions to Make White Chicken Chili
Making this creamy white chicken chili is a breeze! Here’s how I do it:
1. Sauté the Aromatics
Heat the olive oil in a large pot over medium-high heat. Add the diced onion and sauté for about 4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
2. Build the Chili Base
Add the chicken broth, diced green chilies, cumin, paprika, oregano, coriander, cayenne pepper, and a pinch of salt and black pepper.
Stir everything together and bring the mixture to a gentle boil. Once boiling, reduce the heat to medium-low and let it simmer for 15 minutes to let the flavors come together.
3. Prepare the Beans
While the base is simmering, drain and rinse the cannellini beans. Measure out 1 cup of the beans and set them aside. Take the remaining beans and puree them in a food processor with ¼ cup of broth from the pot until smooth. This step adds a rich, creamy texture to the chili.
4. Add the Creaminess
Stir the Neufchatel cheese into the pot until it melts and blends into the broth. Then, add the corn, whole beans, and pureed beans, stirring everything together. Let the chili simmer for another 5–10 minutes.
5. Finish with Chicken and Fresh Flavors
Gently fold in the shredded chicken, fresh lime juice, and chopped cilantro. Cook for another 2–3 minutes until the chicken is warmed through.
6. Serve and Enjoy!
Ladle the chili into bowls and top with your favorite garnishes. I love adding shredded Monterey Jack cheese, sliced avocado, and extra cilantro, plus a handful of tortilla chips for crunch.
How to Serve Your White Chicken Chili
This creamy white chicken chili is a meal on its own, but there are plenty of ways to round it out!
- Serve it with warm, crusty bread or a side of sweet cornbread for a classic pairing.
- If you’re hosting, set up a toppings bar with shredded cheese, avocado slices, sour cream, and tortilla strips so everyone can customize their bowl.
- For drinks, a crisp iced tea pairs beautifully with the chili’s creamy and slightly spicy flavors.
Storing and Enjoying Leftovers
This white chicken chili stores beautifully, making it perfect for meal prep! Let any leftovers cool completely, then transfer them to an airtight container.
- You can refrigerate it for up to 4 days or freeze it for up to 3 months.
- To reheat, warm the chili on the stovetop over medium heat, stirring occasionally, or microwave it in 1-minute intervals until heated through.
- If the chili thickens too much after storing, just add a splash of chicken broth to loosen it up.
Top Tips for Customizing Your White Chicken Chili
- For a spicier kick, add an extra pinch of cayenne pepper or toss in some diced jalapeños.
- Swap the cannellini beans for great northern or navy beans if that’s what you have on hand.
- Want to make it dairy-free? Use a plant-based cream cheese alternative or leave it out entirely and puree more beans for creaminess.
- If you’re short on time, this recipe can easily be adapted for the slow cooker. Just combine all the ingredients (except the lime juice and cilantro) in your crockpot and cook on low for 6–8 hours. Stir in the lime juice and cilantro before serving.
Your Questions About White Chicken Chili Answered
Can I make this white chicken chili in a crockpot?
Yes! This recipe adapts beautifully to the slow cooker. Add all the ingredients except the lime juice and cilantro to your crockpot and cook on low for 6–8 hours. Stir in the lime juice and cilantro at the end for a fresh burst of flavor.
What makes white chicken chili different from regular chili?
White chicken chili uses a white or light-colored base, often with chicken, white beans, and green chilies, instead of the tomato-based, beefy foundation of traditional chili. It’s creamier and milder but still packed with flavor.
Can I use dried beans instead of canned?
Absolutely! Cook about 1 ½ cups of dried cannellini beans in advance, then use them in place of the canned beans.
How can I make this chili thicker?
For an even thicker consistency, puree more of the beans or let the chili simmer uncovered for a few extra minutes to reduce the liquid.
Can I freeze this white chicken chili?
Yes! This chili freezes very well. Let it cool completely, then store it in a freezer-safe container for up to 3 months.
Warm, comforting, and perfect for chilly nights.
With its creamy texture, bold flavors, and easy preparation, this white chicken chili is destined to become a favorite in your recipe rotation. I can’t wait for you to try it! When you do, let me know how it turns out in the comments below. Don’t forget to share your photos and tag WandaRecipes.com. I love seeing your creations!
Want more cozy dinner ideas? Check out my other comforting chili recipes or browse my collection of quick and easy weeknight dinners.
Happy cooking, friends!
White Chicken Chili
Ingredients
- 1 small yellow onion diced
- 1 tbsp olive oil
- 2 cloves garlic finely minced
- 2 14.5 oz cans low-sodium chicken broth
- 1 7 oz can diced green chilies
- 1 ½ tsp cumin
- ½ tsp paprika
- ½ tsp dried oregano
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- Salt and freshly ground black pepper to taste
- 1 8 oz package Neufchatel cheese (light cream cheese), cut into small cubes
- 1 ¼ cup frozen or fresh corn
- 2 15 oz cans cannellini beans, drained and rinsed
- 2 ½ cups shredded cooked rotisserie or leftover chicken
- 1 tbsp fresh lime juice
- 2 tbsp chopped fresh cilantro plus more for serving
Optional toppings:
- Tortilla chips or strips shredded Monterey Jack cheese, sliced avocado
Instructions
Sauté the Aromatics
- Heat the olive oil in a large pot over medium-high heat. Add the diced onion and sauté for about 4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
Build the Chili Base
- Add the chicken broth, diced green chilies, cumin, paprika, oregano, coriander, cayenne pepper, and a pinch of salt and black pepper. Stir everything together and bring the mixture to a gentle boil. Once boiling, reduce the heat to medium-low and let it simmer for 15 minutes to let the flavors come together.
Prepare the Beans
- While the base is simmering, drain and rinse the cannellini beans. Measure out 1 cup of the beans and set them aside. Take the remaining beans and puree them in a food processor with ¼ cup of broth from the pot until smooth. This step adds a rich, creamy texture to the chili.
Add the Creaminess
- Stir the Neufchatel cheese into the pot until it melts and blends into the broth. Then, add the corn, whole beans, and pureed beans, stirring everything together. Let the chili simmer for another 5–10 minutes.
Finish with Chicken and Fresh Flavors
- Gently fold in the shredded chicken, fresh lime juice, and chopped cilantro. Cook for another 2–3 minutes until the chicken is warmed through.
Serve and Enjoy!
- Ladle the chili into bowls and top with your favorite garnishes. I love adding shredded Monterey Jack cheese, sliced avocado, and extra cilantro, plus a handful of tortilla chips for crunch.
