There’s something incredibly comforting about a warm bowl of chili on a chilly day. This White Chicken Chili Recipe stands out with its creamy texture and bright flavors, making it the perfect weeknight dinner that feels like a cozy hug in a bowl.
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Why You'll Love This Recipe
From the first time I made this White Chicken Chili Recipe, I was hooked. It’s not your everyday chili — creamy, flavorful, with just the right kick of spice. Plus, it comes together easily and feeds a crowd without fuss.
- Creamy Texture: The Neufchatel cheese and pureed beans create a rich, smooth chili that feels indulgent yet wholesome.
- Balanced Flavors: A blend of spices and green chilies add warmth and brightness without overwhelming heat.
- Comforting and Nutritious: Loaded with chicken, beans, and corn, it’s a hearty meal that nourishes body and soul.
- Easy to Make: Minimal ingredients and straightforward steps mean you can have this on the table in under an hour.
Ingredients & Why They Work
Every ingredient here plays a vital role — the spices build layers of flavor, the beans add creaminess, and the chicken makes it filling without heaviness. When shopping, I recommend grabbing fresh garlic and cilantro for the brightest taste.
- Yellow onion: Adds sweetness and depth when sautéed, forming the base flavor.
- Olive oil: For sautéing, it gives a light but fragrant base without overpowering.
- Garlic: Fresh garlic brings a pungent kick that wakes up the flavors.
- Low-sodium chicken broth: Keeps the soup light and lets you control the salt.
- Diced green chilies: Mild heat and fresh flavor that lifts the chili without burning your mouth.
- Cumin: Earthy warmth, a classic chili spice that ties everything together.
- Paprika: Adds subtle smokiness and color to the soup.
- Dried oregano: Herbal brightness, a nice complement to cumin and coriander.
- Ground coriander: Citrusy undertones that brighten the dish.
- Cayenne pepper: Adds a gentle kick; adjust to your heat preference!
- Salt and black pepper: Essential for seasoning and balancing flavors.
- Neufchatel cheese: This light cream cheese melts beautifully, creating that luxurious, creamy texture without heaviness.
- Corn (frozen or fresh): Sweet bursts of flavor and texture contrast that elevate the chili.
- Cannellini beans: Creamy and mild, these beans add body and richness.
- Cooked chicken (rotisserie or leftover): Tender protein that makes this chili satisfying and easy to prepare.
- Fresh lime juice: A squeeze of acidity that lifts and brightens the whole bowl.
- Fresh cilantro: Herbaceous and fresh, it adds the perfect finish to this cozy meal.
- Tortilla chips, Monterrey Jack cheese, avocado (optional): Perfect garnishes that boost texture and flavor directly on your plate!
Make It Your Way
I love playing around with this White Chicken Chili Recipe to suit whatever mood I’m in or what I have on hand, and you can too! Whether you want it spicier or dairy-free, the base recipe is wonderfully forgiving.
- Spicy Kick: When I’m craving heat, I add extra cayenne or toss in diced jalapeños — it wakes up the whole dish.
- Slow Cooker Version: Try making it in a slow cooker for a hands-off day. Just toss everything except the cheese in early and stir it in at the end.
- Dairy-Free Swap: For you or guests avoiding dairy, coconut milk and vegan cream cheese work nicely without losing creaminess.
- Vegetarian Option: Skip the chicken and double the beans or add sautéed mushrooms — still hearty and comforting.
Step-by-Step: How I Make White Chicken Chili Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium-high heat. When it’s shimmering, toss in the diced onion and cook for about 4 minutes until it’s soft and fragrant—don’t rush this part because the sweetness of the onions really mellows out the chili’s flavor. Add the minced garlic and sauté another 30 seconds, just until fragrant. Watch closely so the garlic doesn’t burn; burnt garlic can make the whole soup taste bitter.
Step 2: Build the Broth
Next, pour in the chicken broth and add the diced green chilies along with your spices: cumin, paprika, oregano, coriander, and cayenne. Salt and pepper to your liking. Bring everything just to a boil, then reduce the heat to medium-low and let it simmer for 15 minutes. This step lets the flavors marry beautifully, and the soup starts to develop that signature depth.
Step 3: Puree the Beans for Creaminess
Drain and rinse the cannellini beans. Set aside one can whole to keep texture, then puree about one cup of beans with a bit of the broth. This little trick is a game changer — it adds thickness and creaminess without any cream.
Step 4: Stir in Cheese, Corn, and Beans
Add the Neufchatel cheese cubes right into the pot so they melt slowly into that silky texture. Toss in the corn along with the whole beans and pureed beans and stir well. Let it simmer gently for 5 to 10 minutes longer, allowing everything to thicken and the flavors to deepen even more.
Step 5: Finish with Chicken and Freshness
Finally, fold in your cooked shredded chicken, fresh lime juice, and chopped cilantro. The lime adds a zing that brightens the chili and contrasts beautifully with the creamy base. Give it a taste and adjust seasoning if necessary—you want a nice balance of heat, salt, and acidity.
Top Tip
When I first made this recipe, I realized that skipping the bean pureeing step made the chili less creamy and a bit thinner than I like. Once I started blending a portion of the beans, it transformed the texture and made the chili feel rich without adding extra cream or thickeners.
- Puree Beans: Don’t skip pureeing one cup of beans—it turns this chili from ordinary to velvety smooth.
- Fresh Cilantro Last: Add cilantro at the very end so it stays bright and fresh instead of turning dull.
- Simmer Gently: Use a gentle simmer when the cheese goes in to melt it without curdling or separating.
- Salt Wisely: Since broth and cheese add saltiness, add salt gradually and taste at the end.
How to Serve White Chicken Chili Recipe
Garnishes
I always top my bowls with a handful of crunchy tortilla chips or strips for exciting texture. Monterrey Jack cheese melts beautifully on top, adding gooey richness. Fresh avocado slices are a must for me—they cool and complement the warmth of the chili perfectly. And of course, a sprinkle of extra fresh cilantro brightens every spoonful.
Side Dishes
Pair this chili with a simple green salad dressed in lime and olive oil or some warm cornbread for a classic combo. I’ve also enjoyed it alongside quinoa or over a baked sweet potato for a satisfying twist.
Creative Ways to Present
For a fun dinner party, serve this white chicken chili in mini hollowed-out bread bowls or stacking it in clear glass jars for a layered look. Adding a dollop of sour cream and a wedge of lime on the side makes it feel extra special.
Make Ahead and Storage
Storing Leftovers
This chili stores beautifully in an airtight container in the refrigerator for about 3 to 4 days. When I’m meal prepping, I always leave out the avocado and fresh cilantro, adding those fresh right before serving.
Freezing
I’ve frozen this White Chicken Chili Recipe successfully up to three months. I just make sure it cools completely before freezer storage. When thawed, the texture remains creamy and the flavors are just as vibrant—perfect for busy weeknights.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently so it warms evenly and the cheese doesn't separate. If it’s a bit thick after refrigeration, adding a splash of broth or water helps bring back that perfect silky texture.
Frequently Asked Questions:
Absolutely! You can skip pureeing the beans — the chili will still be flavorful, just a bit less creamy. I recommend mashing some of the beans with a fork if you want extra thickness without the processor.
If you can’t find Neufchatel, cream cheese works well as a substitute and will give you a similar creamy texture. For a lighter option, some use plain Greek yogurt stirred in at the end, though the texture will be less rich.
Definitely! Adjust the cayenne pepper to taste — add more for heat or omit it for a milder chili. You can also add fresh jalapeños or hot sauce to up the spice level. For milder tastes, stick to the green chilies and keep the cayenne light.
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. For longer storage, freeze in airtight containers for up to 3 months. Reheat gently to maintain texture and flavor.
Final Thoughts
This White Chicken Chili Recipe has carved out a special place in my recipe rotation. It’s the kind of meal you come back to again and again because it’s comforting, satisfying, and easy enough for busy weeknights. I can’t wait for you to try it — I have a feeling it’ll quickly become a go-to in your kitchen 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 Lactose
Description
A creamy and flavorful white chicken chili made with tender chicken, cannellini beans, green chilies, and a blend of warming spices. This comforting dish is enriched with light Neufchatel cheese for a smooth texture and freshened up with lime juice and cilantro. Perfect for a satisfying dinner served with optional toppings like Monterrey Jack cheese, avocado, and tortilla chips.
Ingredients
Base Ingredients
- 1 small yellow onion, diced
- 1 tablespoon olive oil
- 2 cloves garlic, finely minced
Broth and Spices
- 2 (14.5 oz) cans low-sodium chicken broth
- 1 (7 oz) can diced green chilies
- 1 ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- salt and freshly ground black pepper, to taste
Beans and Cheese
- 2 (15 oz) cans cannellini beans
- 1 (8 oz) pkg Neufchatel cheese (light cream cheese), cut into small cubes
- 1 ¼ cup frozen or fresh corn
Chicken and Garnishes
- 2 ½ cups shredded cooked rotisserie or left-over chicken
- 1 tablespoon fresh lime juice
- 2 tablespoon chopped fresh cilantro, plus more for serving
- Tortilla chips or strips, Monterrey Jack cheese, sliced avocado for serving (optional)
Instructions
- Saute aromatics: Heat olive oil in a large pot over medium-high heat. Add diced onion and sauté for 4 minutes until softened. Add minced garlic and sauté for 30 seconds until fragrant.
- Add broth and spices: Pour in chicken broth, add diced green chilies, cumin, paprika, oregano, coriander, and cayenne pepper. Season with salt and freshly ground black pepper to taste. Bring the mixture just to a boil, then reduce heat to medium-low and let it simmer for 15 minutes to meld flavors.
- Prepare beans: Drain and rinse the cannellini beans using a fine mesh strainer. Set aside the whole beans. Measure out 1 cup of the beans and transfer them to a food processor along with ¼ cup of the soup broth, then puree until nearly smooth to add creaminess.
- Combine cheese, corn, and beans: Stir Neufchatel cheese cubes into the soup along with the corn, whole beans, and pureed beans. Mix thoroughly and simmer for an additional 5 to 10 minutes until the cheese is melted and the soup is creamy.
- Add chicken and fresh ingredients: Stir in the shredded cooked chicken, fresh lime juice, and chopped cilantro. Heat through and adjust seasoning if needed. Serve hot topped with additional cilantro, Monterrey Jack cheese, sliced avocado, and tortilla chips if desired.
Notes
- If you do not have a food processor, you can omit pureeing the beans; the chili will still be delicious but slightly less creamy.
- This white chicken chili freezes well; store it in an airtight container for up to 3 months.
- Use rotisserie chicken for convenience or leftover cooked chicken to reduce preparation time.
- Adjust cayenne pepper amount to control the heat level.
Nutrition
- Serving Size: 1 bowl (about 1 ½ cups)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 55 mg
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