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) pkg Neufchatel cheese (aka 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; Tortilla chips or strips; Monterrey Jack cheese; Sliced avocado

There’s something incredibly comforting about this White Chicken Chili Recipe—a cozy blend of creamy textures and bright flavors that just warms you from the inside out. It’s a soul-soothing bowl perfect for any day you want a little extra comfort without the heaviness of traditional chili.

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make White Chicken Chili Recipe
Top Tip
How to Serve White Chicken Chili Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
White Chicken Chili Recipe

Why You'll Love This Recipe

I first stumbled upon this white chicken chili on a chilly fall evening when I wanted something lighter than regular beef chili but still packed with cozy vibes. It quickly became a family favorite, and I think you’ll find it just as soothing and versatile in your kitchen.

Creamy, not heavy: Thanks to the Neufchatel cheese and pureed beans, it has a rich texture without feeling too dense.
Flavor-packed but gentle heat: The blend of spices and green chilies gives it a subtle kick that warms but doesn’t overpower.
Quick and easy to make: Using rotisserie chicken speeds things up, plus it’s a one-pot meal with minimal fuss.
Perfect for leftovers: It tastes even better the next day, so you get delicious meals without extra cooking.

Ingredients & Why They Work

Every ingredient in this white chicken chili recipe plays a role in building layers of flavor and texture. I love how the spices mingle with the creamy base, while the corn and beans add heartiness. Choosing quality canned beans and fresh herbs really makes a noticeable difference here.

Yellow onion: Adds sweetness and depth when sautéed, forming the flavor base.
Olive oil: For sautéing, it lends a mild fruity richness without overpowering.
Garlic: Finely minced garlic gives that essential aromatic punch without bitterness.
Low-sodium chicken broth: Keeps things savory while controlling salt levels for flexibility.
Diced green chilies: Provide mild heat and a tangy contrast.
Spices (cumin, paprika, oregano, coriander, cayenne): This mix brings warmth and complexity—key to the chili’s signature flavor.
Neufchatel cheese: A lighter cream cheese that melts smoothly, creating creaminess without heaviness.
Corn: Adds a sweet pop and slight crunch; fresh or frozen works well.
Cannellini beans: Creamy white beans that thicken and nourish the chili when both whole and pureed.
Cooked chicken: Rotisserie chicken speeds prep time and ensures tender, juicy meat.
Fresh lime juice: Brightens the flavors and balances richness beautifully.
Fresh cilantro: Brings a fresh, herbal lift, especially when sprinkled on top.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

One of my favorite parts about this white chicken chili recipe is how easy it is to tweak it to suit your preferences. You can dial up the spice, add veggies, or swap proteins to keep it fresh every time you make it.

Variation: I sometimes add diced poblano peppers for a smoky twist—it adds a fantastic depth and a bit more heat without overpowering.
Dairy-free option: You can swap the Neufchatel cheese for a coconut milk-based cream or omit it, using extra pureed beans to maintain creaminess.
Make it vegetarian: Skip the chicken and add sautéed mushrooms or extra beans for hearty, satisfying meatless chili.
Seasonal swaps: Fresh corn in summer tastes amazing, while frozen corn works great in winter—both bring that sweet crunch.

Step-by-Step: How I Make White Chicken Chili Recipe

Step 1: Sauté the onion and garlic

I start by heating olive oil over medium-high heat in a large pot. Adding diced yellow onion first, I sauté for about 4 minutes until it softens and starts to turn translucent—this brings out its natural sweetness. Then I toss in the finely minced garlic and let it cook just 30 seconds more to avoid burning, which can turn garlic bitter. This step builds a lovely aromatic foundation for the chili.

Step 2: Add broth, chilies, and spices

Next, I pour in my low-sodium chicken broth along with diced green chilies and all the spices—cumin, paprika, oregano, coriander, and cayenne pepper. Season with salt and pepper here to taste. Bring everything just to a boil, then lower the heat and let it simmer gently for 15 minutes. This simmering step is where the flavors really start to meld and deepen.

Step 3: Prepare and blend the beans

I drain and rinse the cannellini beans thoroughly. Then, I reserve about a cup of whole beans and put one cup into my food processor with a bit of the chili broth to puree until smooth. This puree makes the chili luscious and creamy without needing heavy cream. If you don’t have a food processor, you can skip this step—it just won’t be quite as silky.

Step 4: Stir in cheese, corn, beans, and simmer

I add the cubed Neufchatel cheese to the pot along with the corn, whole beans, and the pureed beans. Stir everything well so the cheese melts smoothly and the chili thickens nicely. Let the chili simmer another 5 to 10 minutes to marry the flavors and heat the corn through.

Step 5: Finish with chicken, lime, and cilantro

Finally, I fold in the shredded cooked chicken, fresh lime juice, and chopped cilantro. The lime brightens the chili, cutting through the richness perfectly, while the cilantro adds a fresh herbal note. From here, you’re ready to serve!

Top Tip

After making this chili several times, I realized a few little tricks really elevate the outcome. These tips come from my kitchen experiments and help you avoid common pitfalls for a creamy, flavorful chili every time.

Don’t overcook the garlic: I learned the hard way that garlic burns quickly—saute just until fragrant to keep flavors bright and mild.
Puree some beans for creaminess: This trick makes the chili luxuriously smooth without adding heavy cream or thickening agents.
Use rotisserie chicken: It’s a total time-saver and the shredded meat stays tender in the chili.
Add fresh lime at the end: Adding lime juice last preserves its fresh tang, which balances the rich creaminess wonderfully.

How to Serve White Chicken Chili Recipe

White Chicken Chili - Serving Suggestion

Garnishes

When it comes to garnishing this chili, I love piling on shredded Monterey Jack cheese, slices of ripe avocado, and a generous sprinkle of fresh cilantro—these toppings add creaminess, richness, and freshness. For a little crunch and saltiness, crispy tortilla chips or strips are my go-to finishing touch.

Side Dishes

I usually keep sides simple here: a crisp green salad dressed with lime vinaigrette pairs beautifully, or some warm, crusty cornbread to scoop up every last bit of chili. Sometimes, I serve a side of Mexican rice for a more filling meal that everyone loves.

Creative Ways to Present

For gatherings, I like to bring the chili to the table in a big rustic pot surrounded by small bowls of toppings—avocado, shredded cheese, cilantro, lime wedges, and chips—so everyone can customize their bowl. For a cozy dinner, serving it in pretty bowls with a cilantro sprig on top adds that special touch.

Make Ahead and Storage

Storing Leftovers

Leftover white chicken chili stores beautifully in an airtight container in the fridge for up to 4 days. I usually cool it completely before sealing, then reheat gently on the stove or in the microwave, stirring occasionally to keep things creamy.

Freezing

I’ve frozen this chili in single-serve portions for quick lunches or dinners. Freeze it in freezer-safe containers with some broth on top to prevent drying out. It keeps well for up to 3 months, and thawing overnight in the fridge works best.

Reheating

When reheating, I like to warm the chili slowly on the stovetop over low heat and add a splash of chicken broth or water if it’s too thick. This helps maintain its creamy texture without drying. Fresh cilantro and a squeeze of lime right before serving freshen it up wonderfully.

Frequently Asked Questions:

Can I make this white chicken chili recipe in a slow cooker?

Absolutely! Start by sautéing the onions and garlic on the stove for that flavor base, then add all ingredients except the cheese and cilantro to the slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. Add the cheese, cilantro, and lime juice near the end, stirring until melted and combined.

What can I use if I don’t have Neufchatel cheese?

You can substitute Neufchatel cheese with regular cream cheese or even a mild goat cheese for a slight tang. If dairy isn’t an option, try adding pureed white beans and a splash of coconut milk to keep the chili creamy without the cheese.

Is white chicken chili spicy?

This recipe has a gentle warmth thanks to green chilies and cayenne pepper, but it’s not overly spicy. You can easily adjust the heat level by adding more cayenne or chilies if you prefer a spicier kick or omit the cayenne for a milder version.

Can I make this recipe vegetarian or vegan?

Yes! For a vegetarian version, skip the chicken and use vegetable broth along with extra beans and veggies like mushrooms or bell peppers. For vegan, also omit the cheese and choose a plant-based creamy alternative, such as cashew cream or coconut milk, to keep that luscious texture.

Final Thoughts

This white chicken chili recipe has become one of those meals I reach for when I want comfort that doesn’t feel heavy. I’m excited for you to try it and see how wonderfully creamy and flavorful a simple mix of pantry ingredients can be. Share it with family or friends—you’ll likely see it become a staple in your recipe rotation, just like mine.