If you’re on the hunt for a cozy, creamy, and downright delicious comfort meal, you’re going to want to try my White Chicken Chili Recipe. This isn’t your typical red chili—it’s lighter, packed with flavors, and has this perfect velvety texture that just feels like a warm hug in a bowl. I’ve made this a dozen times, especially on chilly nights, and every time it just hits the spot. Stick around, because I’m going to share some tricks to make sure yours comes out just right!
Why You’ll Love This Recipe
- Creamy Comfort: The Neufchatel cheese adds a silky richness without weighing you down.
- Easy & Quick: Uses simple pantry ingredients and rotisserie chicken for a speedy weeknight meal.
- Flavorful Spice Blend: Cumin, oregano, coriander, and just a hint of cayenne give it a perfect warmth.
- Family Favorite: It’s always a hit in my house, and I bet you’ll get rave reviews too.
Ingredients You’ll Need
Choosing fresh, quality ingredients really helps this White Chicken Chili Recipe shine. I always buy fresh garlic and a good quality chicken broth for a richer base. Ready to shop? Here’s what you’ll want to have on hand and why they work so well together.
- Yellow onion: Adds a subtle sweetness as it sautés, grounding the chili’s flavor.
- Olive oil: For a gentle sauté that brings out the onion’s best.
- Garlic: Fresh minced garlic gives that signature chili bite.
- Low-sodium chicken broth: Keeps the flavor rich without overpowering.
- Diced green chilies: Adds a mild kick and a touch of smoky complexity.
- Ground cumin: A must-have spice for that classic chili earthiness.
- Paprika: Provides color and a hint of sweetness.
- Dried oregano: Brings a light herbaceous note.
- Ground coriander: Adds a citrusy depth that’s subtle but noticeable.
- Cayenne pepper: Just a pinch for warmth without too much heat.
- Salt and black pepper: Essential for balancing all those layers.
- Neufchatel cheese (light cream cheese): This is my secret to creaminess without the heaviness of full cream cheese.
- Corn (frozen or fresh): Sweet bursts of texture that make every bite interesting.
- Cannellini beans: Soft, creamy beans for hearty protein and fiber.
- Shredded cooked chicken: Rotisserie chicken works beautifully and saves prep time.
- Fresh lime juice: Brightens and balances the chili at the end.
- Fresh cilantro: Adds a fresh, herby pop just before serving.
- Optional toppings: Tortilla chips, monterey jack cheese, sliced avocado—perfect add-ons to customize your bowl.
Variations
This White Chicken Chili Recipe is a fantastic base you can tweak to suit your tastes or dietary needs. I love playing around with different cheeses or adding a bit more spice for a personal touch. Don’t hesitate to make it your own!
- Add some heat: When I want a spicier kick, I toss in diced jalapeños or extra cayenne; my family loves the extra warmth!
- Make it dairy-free: I’ve swapped out Neufchatel cheese for a dollop of coconut milk or a dairy-free cream cheese alternative when cooking for friends with allergies.
- Use turkey instead of chicken: I once switched to leftover turkey after Thanksgiving—it worked great and gave the chili a unique twist.
- Extra veggies: Sometimes I toss in diced bell peppers or zucchini for extra color and nutrition.
How to Make White Chicken Chili Recipe
Step 1: Sauté your aromatics until fragrant
Heat the olive oil in a large pot over medium-high heat, then add your diced yellow onion. You’ll want to sauté it for about 4 minutes until it turns soft and translucent—this is when that sweet onion aroma fills your kitchen. Add the minced garlic and cook for just another 30 seconds to a minute; garlic burns fast, so keep an eye on it. This step sets the flavorful foundation of the chili, so don’t rush it!
Step 2: Build the broth and simmer the spices
Next, pour in the chicken broth along with diced green chilies. Toss in your cumin, paprika, oregano, coriander, and cayenne pepper. Give everything a good stir and season with salt and pepper to your liking. Bring the pot just to a boil, then reduce the heat to medium-low and let it simmer gently for about 15 minutes. This slow simmer helps all those spices marry and deepen the flavor without any bitterness.
Step 3: Blend part of the beans for creamy texture
While your broth simmers, drain and rinse the cannellini beans. Reserve one cup of them, then pop this portion into a food processor with about 1/4 cup of the soup broth. Blend until mostly smooth. This is a game-changer for creating that creamy body in your chili without adding heavy cream. Once blended, add the Neufchatel cheese cubes, corn, whole beans, and pureed beans back into the pot. Stir everything together, then let it simmer for another 5 to 10 minutes so the cheese melts and flavors meld.
Step 4: Finish strong with chicken and fresh pops
Finally, stir in your shredded cooked chicken along with fresh lime juice and chopped cilantro. The lime juice brightens the richness while the cilantro adds a fresh, herbaceous finish. Give everything one last stir and you’re ready to serve!
Pro Tips for Making White Chicken Chili Recipe
- Perfect Onion Sauté: Don’t rush the onions—softened onions bring out a natural sweetness that balances the spices beautifully.
- Blending Beans for Creaminess: Pureeing some beans with soup broth creates that dreamy texture without extra dairy or flour.
- Rotisserie Chicken Shortcut: Using pre-cooked chicken not only saves time but adds so much flavor—just shred and toss in at the end!
- Season Gradually: Add salt and spices bit by bit, and taste as you go to avoid over-seasoning.
How to Serve White Chicken Chili Recipe
Garnishes
I always top my white chicken chili with shredded Monterey Jack cheese, a handful of fresh cilantro leaves, and sliced avocado—it adds creaminess and a fresh pop of color. Sometimes I’ll crunch up some tortilla chips or strips on top for texture. These simple garnishes take it from great to unforgettable!
Side Dishes
To make it a full meal, I love serving my White Chicken Chili Recipe with a side of warm cornbread or even a crisp green salad. The bread soaks up the creamy broth perfectly while the salad cuts through the richness.
Creative Ways to Present
For a fun dinner party or game day, I’ve served this chili in bread bowls, which impress every time. Another time, I layered it with tortilla chips, cheese, and sour cream like a chili dip—your guests will be asking for the recipe!
Make Ahead and Storage
Storing Leftovers
I store any leftover White Chicken Chili in an airtight container in the fridge. It keeps well for about 3-4 days and tastes even better the next day after the flavors meld fully.
Freezing
This chili freezes beautifully. I let it cool completely, then portion it into freezer-safe containers. When frozen, it stays good for up to 3 months. Just remember to thaw it overnight in the fridge before reheating.
Reheating
To reheat, I gently warm it on the stove over low heat, stirring occasionally to prevent sticking. If it gets too thick, I add a splash of broth or water to loosen it back up, which keeps that perfect creamy texture.
FAQs
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Can I make this White Chicken Chili Recipe in a slow cooker?
Absolutely! Just sauté the onions and garlic first, then add them with the rest of the ingredients (except cheese and cilantro) into your slow cooker. Cook on low for 4-6 hours, then stir in the Neufchatel cheese and cilantro right before serving.
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What can I substitute for Neufchatel cheese?
If you can’t find Neufchatel, light cream cheese or even plain Greek yogurt can be good alternatives, though Greek yogurt adds a slightly tangier flavor and should be stirred in off heat to avoid curdling.
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Is this chili spicy?
This White Chicken Chili Recipe is mildly spicy thanks to the cayenne and green chilies, but it’s easily adjustable—add more cayenne or jalapeños for heat or skip them if you want a gentle flavor.
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Can I use dried beans instead of canned?
Yes, but plan ahead to soak and cook the beans thoroughly before using. Once cooked, proceed with the recipe as written. Using canned beans is just a convenient shortcut.
Final Thoughts
I have to say, I absolutely love how this White Chicken Chili Recipe turns out every single time. It’s became my go-to when I want something comforting but not overly heavy. The creamy texture, the gentle spices, and the fresh lime and cilantro finish just make it so satisfying. I hope you give it a try—it’s like a warm bowl of happiness and a recipe I happily share with friends in my kitchen. Trust me, you’ll be coming back for seconds (and thirds!).
Print
White Chicken Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This White Chicken Chili is a hearty, warming, and creamy dish that offers a delightful alternative to traditional beef chili. Packed with tender chicken, cannellini beans, and a blend of flavorful spices, it’s perfect for a comforting dinner. The addition of Neufchatel cheese creates a rich, smooth texture while fresh lime juice and cilantro brighten every bite. Serve it with Monterrey Jack cheese, avocado slices, and crunchy tortilla chips for a satisfying meal.
Ingredients
Main 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) pkg Neufchatel cheese (light cream cheese), cut into small cubes
- 1 1/4 cup frozen or fresh corn
- 2 (15 oz) cans cannellini beans
- 2 1/2 cups shredded cooked rotisserie or leftover chicken
- 1 Tbsp fresh lime juice
- 2 Tbsp chopped fresh cilantro, plus more for serving
For Serving (Optional)
- Tortilla chips or strips
- Monterrey Jack cheese
- Sliced avocado
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium-high heat. Add the diced onion and sauté for 4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
- Simmer Broth and Spices: Pour in the chicken broth and add the diced green chilies, cumin, paprika, oregano, coriander, cayenne pepper, salt, and black pepper. Bring the mixture just to a boil then reduce heat to medium-low and let it simmer gently for 15 minutes to develop flavors.
- Prepare Beans: Drain and rinse the cannellini beans. Set aside the whole beans. Measure out 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 to help thicken the chili.
- Add Cheese, Corn, and Beans: Stir the Neufchatel cheese cubes into the soup along with the corn, whole beans, and pureed beans. Mix well and continue to simmer for another 5 to 10 minutes until the cheese has melted and the chili is creamy.
- Finish and Serve: Stir in the shredded cooked chicken, fresh lime juice, and chopped cilantro. Serve the chili hot topped with Monterrey Jack cheese, additional cilantro, avocado slices, and tortilla chips if desired.
Notes
- This White Chicken Chili is hearty, warming, creamy and perfectly comforting—an excellent alternative to traditional beef chili.
- Using Neufchatel cheese gives a lighter creaminess compared to regular cream cheese.
- Leftover rotisserie chicken or any cooked chicken works great to save time.
- Adjust the cayenne pepper quantity to control the spiciness.
- Makes about 8 cups, perfect for 6 servings.
Nutrition
- Serving Size: 1 cup
- Calories: 383 kcal
- Sugar: 5 g
- Sodium: 525 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 33 g
- Cholesterol: 77 mg
