Name: White Chicken Chili Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
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 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; 1 (8 oz) package Neufchatel cheese (light cream cheese), cut into small cubes; 2 (15 oz) cans cannellini beans; 1 1/4 cups frozen or fresh corn; 2 1/2 cups shredded cooked rotisserie or leftover chicken; 1 Tbsp fresh lime juice; 2 Tbsp chopped fresh cilantro, plus more for serving; Tortilla chips or strips (optional, for serving); Monterrey Jack cheese (optional, for serving); Sliced avocado (optional, for serving)

If you’re craving something comforting but a little different from your usual chili, this White Chicken Chili Recipe is absolutely where you want to be. Creamy, a little spicy, and loaded with tender chicken and beans, it’s one of those dishes that feels like a warm hug on a chilly day. I love this recipe because it’s simple to make yet feels special enough to serve company—or just cozy up with your family on a weeknight. Stick around, and I’ll share all the insider tips to help you nail it perfectly every time!

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Why You’ll Love This Recipe

Creamy & Hearty: The Neufchatel cheese melts into the broth creating an irresistibly smooth texture.
Flavor-Packed: A blend of spices and roasted green chilies adds warmth without overwhelming heat.
Easy Weeknight Meal: Uses simple pantry staples and leftover or rotisserie chicken to save time.
Customizable: You can easily swap in fresh ingredients or make it milder for the kids.

A white speckled bowl sits on a dark brown plate, filled with creamy soup that has a light beige color with visible pieces of shredded chicken, corn, and white beans mixed inside. On top of the soup, there are three triangular yellow tortilla chips standing upright on one side, while thinly shredded white cheese is placed beside them. Next to the cheese, slices of bright green avocado fan out, and a fresh lime wedge sits in the center. Sprinkled throughout the soup are small green cilantro leaves. The setup is on a white marbled surface with some avocado halves and fresh cilantro blurred in the background. photo taken with an iphone --ar 2:3 --v 7 - White Chicken Chili, White Chicken Chili Ingredients, Best White Chicken Chili, How to Make White Chicken Chili, White Chicken Chili Easy Recipe

Ingredients You’ll Need

These ingredients come together in a way that’s both familiar and fresh. I always stock up on canned beans and broth because they make whipping up this chili a breeze anytime. Little things like using Neufchatel cheese instead of regular cream cheese make a big difference for creaminess without heaviness.

Flat lay of a small yellow onion diced in neat pieces, two whole cloves of garlic unpeeled, a small white ceramic bowl with golden olive oil, a small white ceramic bowl holding light green diced fresh green chilies, a small white ceramic bowl with ground cumin powder, another small white ceramic bowl with paprika powder, a small white ceramic bowl containing dried oregano leaves, a small white ceramic bowl filled with ground coriander, a small white ceramic bowl with cayenne pepper, a small white ceramic bowl of salt, a small white ceramic bowl of freshly ground black pepper, a small white ceramic bowl with cubed Neufchatel cheese, fresh bright yellow corn kernels in a small white ceramic bowl, whole fresh cannellini beans rinsed and drained in a small white ceramic bowl, shredded cooked chicken arranged plainly on a white ceramic plate, a small white ceramic bowl with fresh lime wedges, and a small bunch of fresh cilantro sprigs arranged organically on a white ceramic plate — all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - White Chicken Chili, White Chicken Chili Ingredients, Best White Chicken Chili, How to Make White Chicken Chili, White Chicken Chili Easy Recipe

Yellow onion: Adds a sweet, aromatic base that caramelizes beautifully in olive oil.
Olive oil: Use good quality for that lovely sauté flavor and a touch of richness.
Garlic: Freshly minced garlic amps up the flavor far beyond powdered stuff.
Low-sodium chicken broth: Keeps the chili flavorful without being salty — essential if you add extra seasoning later.
Diced green chilies: I love these because they bring a subtle smoky heat; adjust to taste if you want more kick.
Cumin, paprika, oregano, coriander, cayenne pepper: This spice combo is what sets this white chili apart from your typical red chili.
Salt and freshly ground black pepper: Never underestimate how much a little seasoning can brighten the whole dish.
Neufchatel cheese: Cut into small cubes so it melts evenly—creaminess for days!
Corn (frozen or fresh): Adds sweetness and texture contrast—you’ll want that pop in every bite.
Cannellini beans: One can pureed, one can whole for that perfect chili thickness and lovely bean bites.
Shredded cooked chicken: Rotisserie chicken works great here and saves so much time.
Fresh lime juice: A squeeze brightens the whole chili and balances richness.
Chopped fresh cilantro: Freshness right at the end, plus a bit extra for garnishing.
Tortilla chips or strips, Monterrey Jack cheese, sliced avocado: Optional for serving, but they turn every spoonful into a party on your plate.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to keep this White Chicken Chili Recipe flexible depending on what’s in my fridge or what my family’s craving. Feel free to personalize it—this chili is forgiving and adapts beautifully.

Spicier Kick: When I’m in the mood for heat, I toss in some chopped jalapeños or a splash of hot sauce right along with the spices. My husband loves this version.
Vegetarian Modification: Swap chicken broth for vegetable broth and add extra beans or even chopped zucchini to keep it hearty without meat.
Fresh Corn Instead of Frozen: In summer, I cut fresh corn off the cob and add it last for a sweet crunch that’s unbeatable.
Use Greek Yogurt: For a tangy twist and lower fat, I sometimes stir in Greek yogurt instead of Neufchatel cheese at the end.

How to Make White Chicken Chili Recipe

Step 1: Sauté the Aromatics

Start by heating olive oil over medium-high in a large pot. Toss in your diced onion and sauté it for about 4 minutes until it’s soft and fragrant—that sweet smell is a cue you’re off to a great start. Add the minced garlic and cook just another 30 seconds; you want it to be aromatic but not browned or bitter. This step builds your flavor foundation.

Step 2: Simmer the Broth and Spices

Pour in the chicken broth along with diced green chilies, cumin, paprika, oregano, coriander, cayenne, and salt and pepper to taste. Bring everything just to a boil and then lower the heat so it simmers gently for about 15 minutes. This simmer lets those spices infuse deeply while the flavors really marry together.

Step 3: Prepare the Beans for Creaminess

Drain and rinse your cannellini beans, then separate out 1 cup to puree. Toss those beans into a food processor with about 1/4 cup of the broth from the pot and blend until you get a creamy almost smooth puree. This trick thickens the chili naturally and gives you that wonderful silky texture that makes this recipe stand out.

Step 4: Combine and Finish Cooking

Add the Neufchatel cheese cubes, corn, whole beans, and your puréed beans back into the pot. Stir it thoroughly and let everything meld together over low heat for another 5–10 minutes. This part is crucial—don’t rush it—so the cheese melts completely and the chili thickens up just right.

Step 5: Add Chicken and Freshness

Finally, stir in your shredded chicken, fresh lime juice, and chopped cilantro. The lime juice brightens the whole pot, and the cilantro adds a punch of freshness that cuts through the richness. From here, it’s ready to serve!

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Pro Tips for Making White Chicken Chili Recipe

Use Rotisserie Chicken: I started using rotisserie chicken to save time, and it adds a delicious roasted flavor without extra effort.
Puree Half the Beans: This technique creates a creamy base without needing heavy cream or flour, making it lighter but still luscious.
Don’t Skip the Lime Juice: I used to overlook this step, but the acidity really lifts all the flavors.
Be Patient With Simmering: Letting the chili simmer allows those spices to bloom—rushing this step can lead to weaker flavor.

How to Serve White Chicken Chili Recipe

The dish is a creamy soup served in a white speckled bowl placed on a dark plate against a white marbled textured surface. The soup has a light beige color with visible chunks of chicken, corn, and white beans scattered throughout. On top, there are three large yellow tortilla chips arranged along the upper side, a handful of shredded white cheese in the center, a few green cilantro leaves sprinkled around, thin slices of avocado fanned out on the left side, and a wedge of lime resting near the avocado. A spoon is placed beside the bowl on a white and blue checkered napkin. Photo taken with an iphone --ar 2:3 --v 7 - White Chicken Chili, White Chicken Chili Ingredients, Best White Chicken Chili, How to Make White Chicken Chili, White Chicken Chili Easy Recipe

Garnishes

I can’t resist topping this chili with a handful of shredded Monterrey Jack cheese, a sprinkle of fresh cilantro, and a few slices of creamy avocado. The warm chili melts the cheese into gooey goodness, the cilantro adds brightness, and the avocado gives a buttery contrast. Plus, tortilla chips or strips on the side add a fun crunch that’s just so satisfying.

Side Dishes

I often pair this chili with a simple green salad dressed in lime vinaigrette to keep things fresh and light. Sometimes, I serve it alongside warm cornbread or crusty bread for sopping up all that creamy goodness. Either way, it’s always a crowd-pleaser!

Creative Ways to Present

For a fun twist at gatherings, I like to serve this White Chicken Chili Recipe in mini bread bowls or hollowed-out bell peppers. It looks so inviting and makes eating it even more fun for kids and adults alike. You can also offer a toppings bar with jalapeños, sour cream, green onions, and extra cheese to let everyone customize their bowls.

Make Ahead and Storage

Storing Leftovers

Leftover white chicken chili stores beautifully in an airtight container in the refrigerator for up to 3 days. I find that the flavors only deepen overnight, so it tastes even better the next day—just a quick reheat and you’re good to go.

Freezing

This chili freezes well, too. After it cools completely, I portion it into freezer-safe containers or heavy-duty zipper bags. It freezes nicely for up to 3 months. When you’re ready, thaw it overnight in the fridge and reheat gently on the stove.

Reheating

To reheat, I prefer warming it on the stove over medium-low heat with a splash of broth or water to loosen it up if needed. Stirring often helps maintain that creamy texture without separating. Microwave works too; just heat in short bursts and stir in between.

FAQs

Can I make this White Chicken Chili Recipe vegetarian?

Absolutely! Swap out the chicken broth for vegetable broth and either omit the chicken or replace it with hearty vegetables like zucchini or mushrooms. You can also add extra beans or even a meat substitute to keep it filling and protein-packed.
Is Neufchatel cheese necessary or can I use regular cream cheese?

Neufchatel is just a lighter alternative to cream cheese with less fat, which works great here for creaminess without heaviness. If you only have regular cream cheese, it will still work perfectly fine—just cut it into small cubes so it melts evenly.
Can I prepare this White Chicken Chili Recipe in a slow cooker?

You can! Start by sautéing your onions and garlic first (this is important for flavor), then transfer everything to the slow cooker, including shredded chicken and beans. Cook on low for 4-6 hours. Add Neufchatel cheese toward the end so it melts in smoothly.
How spicy is this White Chicken Chili?

It has a gentle warmth thanks to cumin, paprika, and a little cayenne pepper, but it’s not overly spicy. You can always adjust by adding more cayenne or fresh chili peppers if you want to dial up the heat.
What’s the best way to shred the chicken for this chili?

I find using my hands to pull apart warm rotisserie chicken works best for a nice texture—it’s fast and you get perfect bite-sized pieces. Alternatively, two forks work well too if you prefer less messy hands.

Final Thoughts

This White Chicken Chili Recipe has become a go-to in my kitchen for those days I want something cozy but a little different from the usual. It’s creamy, flavorful, and surprisingly easy to pull together. Whether you’re feeding a crowd or just yourself, I promise this chili will hit the spot every time. I can’t wait for you to give it a try and hear how much your family loves it too!