If you’re looking for a soul-warming, cozy bowl of comfort, you’ve got to try this White Chicken Chili Recipe. It’s not your typical chili – think creamy, packed with tender chicken, beans, and that gentle kick from green chilies. I’ve made this countless times on chilly evenings, and trust me, it’s a guaranteed crowd-pleaser that tastes way better than anything from a can.
Why You’ll Love This Recipe
- Creamy & Comforting: Thanks to the Neufchatel cheese, the chili gets a rich texture without feeling heavy.
- Easy to Make: Uses pantry staples and rotisserie chicken for a quick weeknight dinner.
- Flavor-Packed without Overheat: The blend of spices and green chilies adds warmth without being overly spicy.
- Versatile & Family-Friendly: Customizable toppings and simple ingredients make it a hit with both kids and adults alike.
Ingredients & Why They Work
This white chicken chili recipe thrives on layering flavors with simple, accessible ingredients. Each component plays a role, from the smoky spices to the creamy cheese that brings everything together. When shopping, look for quality Neufchatel cheese and fresh cilantro to elevate the dish.
- Yellow onion: Adds sweetness and depth; sauté it slowly for the best flavor development.
- Olive oil: The foundation for sautéing; go for a good quality extra virgin for better aroma.
- Garlic: Freshly minced garlic brightens the chili—don’t use pre-minced if you can help it.
- Chicken broth: Low-sodium keeps the salt balance in check, letting the spices shine.
- Diced green chilies: They bring subtle heat and a slight tang that’s unique to white chili.
- Spices (cumin, paprika, oregano, coriander, cayenne pepper): The warm, earthy blend that creates comforting layers without overwhelming.
- Neufchatel cheese: This lighter cream cheese variant melts beautifully, giving the chili a velvety texture.
- Corn: Adds a touch of sweetness and a little pop with each bite.
- Cannellini beans: Creamy white beans provide body and protein, making the chili hearty.
- Cooked chicken: Rotisserie chicken is my go-to shortcut—super tender and packed with flavor.
- Lime juice: A splash brightens the whole pot and balances richness.
- Fresh cilantro: Adds an herbaceous freshness that’s the perfect finish to each bowl.
- Optional toppings (tortilla chips, Monterey Jack cheese, avocado): They take texture and flavor up a notch; choose your favorites!
Make It Your Way
I love tweaking this white chicken chili recipe depending on what I have on hand or my mood. The beauty is, it’s super forgiving, so you can easily add your own spin without losing the essence of comfort it brings.
- Variation: Sometimes I swap chicken for turkey or even shredded rotisserie pork – works like a charm and adds a new layer of flavor.
- Spice it up: If you like it hotter, throw in extra cayenne or a diced jalapeño with the onions.
- Make it vegan: Use vegetable broth, omit the cheese or use a plant-based alternative, and swap the chicken for chickpeas.
- Seasonal twist: Using fresh corn in summer bursts with sweetness, but frozen works wonderfully year-round.
Step-by-Step: How I Make White Chicken Chili Recipe
Step 1: Sauté the Onion & Garlic to Build Flavor
Start by heating a tablespoon of olive oil in a large pot over medium-high heat. Add your diced yellow onion and let them soften and become translucent — about 4 minutes. This step is key because gently cooking the onions brings out their natural sweetness and builds a solid flavor base. Once the onions are tender, toss in the finely minced garlic and sauté for just 30 seconds longer; you want it fragrant but not burnt.
Step 2: Add Broth, Spices, and Chilies
Pour in the chicken broth along with the diced green chilies. Then sprinkle in cumin, paprika, oregano, coriander, cayenne pepper, salt, and pepper. Stir everything to combine, then bring the pot to a gentle boil. Once boiling, reduce the heat to medium-low and let it simmer for 15 minutes. This simmering helps the spices marry beautifully and infuse the broth with flavor.
Step 3: Prep the Beans for Creaminess
While the chili simmers, drain and rinse your cannellini beans. Reserve one cup of them and pop those into your food processor with about 1/4 cup of the soup broth. Puree until mostly smooth. This step is a little trick I learned that makes the chili extra creamy without any dairy overload. If you don’t have a processor, just skip this part—it’ll still be delicious.
Step 4: Combine Cheese, Corn, Beans, and Simmer
Turn the heat back to medium-low and stir in the Neufchatel cheese cubes, frozen or fresh corn, the whole beans you set aside, and the pureed beans. Stir well to combine everything, then let it gently simmer for another 5 to 10 minutes, so the cheese melts perfectly and the corn cooks through.
Step 5: Finish with Chicken, Lime, and Cilantro
Finally, stir in your shredded rotisserie (or leftover) chicken, fresh lime juice, and chopped cilantro. The lime juice adds a bright contrast that lifts the dish, and the cilantro brings fresh, herbal notes. Taste and adjust seasoning if needed. Now your white chicken chili is ready to serve—don’t forget those optional toppings for extra indulgence.
Pro Tips for Making White Chicken Chili Recipe
- Use Rotisserie Chicken: Saves so much prep time, plus the juicy chicken makes the chili extra flavorful.
- Don’t Skip the Pureed Beans: This little trick is the secret to creamy chili without cream—trust me, it’s worth the extra step.
- Low and Slow Simmer: Keeping the heat medium-low prevents the cheese from curdling and allows flavor to develop fully.
- Adjust Spice Gradually: Start small with cayenne and chilies—you can always add more if needed but you can’t take it out!
How to Serve White Chicken Chili Recipe
Garnishes
I always top my bowl with a handful of chopped fresh cilantro for brightness, plenty of shredded Monterey Jack cheese for melty goodness, crispy tortilla chips or strips for crunch, and creamy slices of avocado that mellow the heat perfectly. Sometimes a dollop of sour cream or a squeeze of extra lime juice rounds it out beautifully.
Side Dishes
This chili shines all on its own, but I like to serve it with warm cornbread or simple tortilla chips for dipping. A crisp green salad on the side balances the heartiness of the chili and adds a fresh crunch to the meal.
Creative Ways to Present
For a fun party idea, I sometimes turn this white chicken chili into a chili bar—set up bowls with all the garnishes and let everyone customize their own. It’s a crowd-pleaser and makes dinner feel festive. Plus, serving the chili in small, colorful bowls is a simple way to add charm when guests are over.
Make Ahead and Storage
Storing Leftovers
After enjoying your chili, store any leftovers in an airtight container in the fridge. I usually use glass containers to keep it fresh and easy to reheat. It’ll keep well for about 3 to 4 days.
Freezing
This white chicken chili freezes beautifully. Just portion it out into freezer-safe containers, leaving some room for expansion. It lasts up to 3 months in the freezer. I find freezing helps deepen the flavors even more.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally so the cheese doesn’t separate. You can also microwave it in 1-minute bursts, stirring in between. Adding a splash of broth or water helps maintain a creamy texture.
FAQs
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Can I make this white chicken chili recipe without a food processor?
Absolutely! The pureed beans step creates a creamier texture, but if you don’t have a food processor, just add all the beans as they are. The chili will still be flavorful and hearty.
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What can I substitute for Neufchatel cheese if I can’t find it?
You can use regular cream cheese, though it’s a bit richer. Alternatively, a mild cream cheese spread or even some sour cream stirred in at the end will keep the chili creamy.
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Is this white chicken chili recipe spicy?
This recipe has a gentle warmth from the cayenne pepper and green chilies—not overwhelming heat. You can adjust the level by adding more or less cayenne or chilies to suit your taste.
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Can I use fresh chicken instead of rotisserie chicken?
Yes! You can poach or sauté chicken breasts or thighs, then shred them before adding to the chili. Just make sure the chicken is cooked through before mixing it into the soup.
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How thick should the chili be?
The chili should be thick enough to ladle easily but still somewhat saucy. If it gets too thick after cooling, just stir in a little extra broth or water when reheating.
Final Thoughts
This white chicken chili recipe has become a staple in my kitchen because of its ease and comforting flavors. It’s one of those meals that’s equally great for a hectic weeknight or when friends stop by unexpectedly. I hope you enjoy making it as much as I do—and believe me, once you try it, it might just become your go-to chili, too!
Print
White Chicken Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This White Chicken Chili recipe is a flavorful and creamy twist on traditional chili, featuring tender shredded chicken, cannellini beans, mild green chilies, and a blend of warming spices. Enriched with Neufchatel cheese for a smooth texture and enhanced with fresh lime juice and cilantro, this comforting dish is perfect for a cozy dinner. Serve it topped with Monterey Jack cheese, avocado slices, and crunchy tortilla chips for added texture and flavor.
Ingredients
Sauce and Base
- 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 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- Salt and freshly ground black pepper, to taste
Dairy and Protein
- 1 (8 oz) package Neufchatel cheese (light cream cheese), cut into small cubes
- 2 1/2 cups shredded cooked rotisserie or leftover chicken
Vegetables and Beans
- 1 1/4 cups frozen or fresh corn
- 2 (15 oz) cans cannellini beans
Fresh Ingredients and Garnishes
- 1 tbsp fresh lime juice
- 2 tbsp chopped fresh cilantro, plus more for serving
- Tortilla chips or strips, Monterey Jack cheese, sliced avocado for serving (optional)
Instructions
- Saute Aromatics: Heat olive oil in a large pot over medium-high heat. Add the diced onion and sauté for 4 minutes until softened. Add finely minced garlic and sauté for an additional 30 seconds until fragrant.
- Add Broth and Spices: Stir in chicken broth, diced green chilies, cumin, paprika, dried oregano, ground coriander, cayenne pepper, salt, and freshly ground black pepper. Bring the mixture to a gentle boil, then reduce heat to medium-low and let it simmer for 15 minutes to develop flavors.
- Prepare Beans: Drain and rinse the cannellini beans using a fine mesh strainer or colander. Set aside the whole beans, then take 1 cup of beans and transfer them to a food processor along with 1/4 cup of the broth from the soup. Puree until nearly smooth for creaminess.
- Combine Ingredients: Add Neufchatel cheese cubes, corn, whole beans, and the pureed bean mixture into the soup. Stir well to combine and simmer for an additional 5 to 10 minutes until the cheese is melted and the soup thickens slightly.
- Finish and Serve: Stir in the shredded cooked chicken, fresh lime juice, and chopped cilantro. Serve hot garnished with extra cilantro, Monterey Jack cheese, sliced avocado, and tortilla chips if desired.
Notes
- If you don’t have a food processor, you can skip pureeing the beans, but the soup will be slightly less creamy.
- This chili can be frozen in an airtight container for up to 3 months for convenient future meals.
- Use low-sodium chicken broth to better control salt levels in the dish.
- Leftover rotisserie chicken works well to save time and adds great flavor.
- Adjust the cayenne pepper to make the chili milder or spicier according to your preference.
