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; 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

If you’re looking for a cozy, flavorful meal that feels like a warm hug, you’re going to adore this White Chicken Chili Recipe. I absolutely love how this chili balances comforting creaminess with a little kick of spice, and it’s become a go-to in my kitchen for those chilly nights or anytime I want something hearty without the heaviness of traditional red chili. Keep reading, because I’m sharing all the secrets to getting it just right—plus some tips to make it even better than what you might find in restaurants!

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Why You’ll Love This Recipe

Creamy yet light: Thanks to Neufchatel cheese, the chili is rich without being heavy, which I find perfect for any season.
Easy and quick: Using shredded rotisserie chicken means dinner comes together fast, saving you from the hassle of cooking chicken from scratch.
Balanced spices: The cumin, paprika, and a touch of cayenne create just the right warmth without overwhelming your taste buds.
Customizable comfort: Whether you want it spicier, creamier, or packed with veggies, you can tweak this chili to make it your own.

A large blue pot filled with creamy soup that has a light orange color with green cilantro leaves scattered on top. Inside the soup, there are chunks of white chicken, pieces of yellow corn, and bits of green vegetables. On one side, thin slices of light green avocado are placed in a neat row, partially submerged in the soup. A dark wooden spoon is stirring the soup from the left side. The pot sits on a white cloth with blue stripes on a white marbled surface. In the background, there are some light beige tortilla chips and lime wedges. Photo taken with an iphone --ar 2:3 --v 7 - White Chicken Chili, White Chicken Chili recipe, easy white chicken chili, best white chicken chili, creamy chicken chili

Ingredients You’ll Need

These ingredients come together beautifully in this White Chicken Chili Recipe. Each one plays a part—from the aromatic spices to the creamy cheese and tender chicken—to create a satisfying bowl that’s full of depth and warmth. When shopping, try to grab low-sodium broth and fresh spices for the best flavor.

Flat lay of a small yellow onion whole with a few diced pieces nearby, two whole uncracked garlic cloves, a small white bowl of golden olive oil, a pile of shredded cooked rotisserie chicken, a small white bowl of diced green chilies, scattered dried cumin seeds beside small white bowls containing paprika, dried oregano, ground coriander, and cayenne pepper powders, a small white bowl of low-sodium chicken broth, a handful of fresh corn kernels, a small white bowl of canned cannellini beans, small cubes of fresh Neufchatel cheese on a simple white ceramic plate, a small wedge of fresh lime with a few lime wedges, and a small bunch of fresh cilantro sprigs placed symmetrically, all arranged 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 m7354615311229779997 - White Chicken Chili, White Chicken Chili recipe, easy white chicken chili, best white chicken chili, creamy chicken chili

Yellow onion: Adds a naturally sweet base to the chili when sautéed.
Olive oil: For sautéing the onion and garlic, bringing out their flavors softly.
Garlic cloves: Fresh garlic packs a punch that canned just can’t match.
Low-sodium chicken broth: Helps control the saltiness and keeps the chili light.
Diced green chilies: These add mild heat and a subtle tang—I love the flavor depth they give.
Cumin: Earthy spice that acts as the backbone of the chili’s flavor.
Paprika: Adds smokiness and color without heat.
Dried oregano: Brings a hint of herbaceous brightness.
Ground coriander: Offers a light citrusy note that balances the spices.
Cayenne pepper: Just a pinch to warm things up—adjust to taste.
Salt and black pepper: Essential for seasoning—taste as you go!
Neufchatel cheese: This lighter cream cheese melts in beautifully, creating that creamy texture I love. Don’t substitute regular cream cheese here—it can be too dense.
Corn (frozen or fresh): Adds a touch of sweetness and texture contrast.
Cannellini beans: These white beans are creamy and mild, blending perfectly with the chili base.
Shredded cooked chicken: Rotisserie chicken works wonders and keeps the meat tender and juicy.
Fresh lime juice: Brightens the whole dish and balances the richness.
Fresh cilantro: Adds a fresh, herbal note; don’t skip it!
Tortilla chips, Monterey Jack cheese, sliced avocado: Optional but highly recommended garnishes for texture and flavor contrasts.

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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

One of my favorite things about this White Chicken Chili Recipe is how easy it is to tailor. I often tweak it depending on what’s in my fridge or what flavor mood I’m in. I encourage you to make it your own—don’t be shy about experimenting!

Spicy version: I’ve learned that adding a diced jalapeño or upping the cayenne pepper really livens things up without stealing the show.
Dairy-free alternative: You can omit the Neufchatel and swap in a coconut milk-based cream for a silky texture that’s friendly for dairy-free diets.
Vegetable-packed: Sometimes, I throw in diced zucchini or bell peppers to bulk it up—great for getting extra veggies in the kids’ meals.
White bean substitute: Navy beans or Great Northern beans work fine if cannellini isn’t available.

How to Make White Chicken Chili Recipe

Step 1: Sauté the aromatics

Start by heating olive oil in your largest pot over medium-high heat. Toss in the diced yellow onion and let it cook for about 4 minutes until it’s soft and slightly translucent—that sweet onion aroma is so inviting! Then add the minced garlic and sauté for an additional 30 seconds, being careful not to let it burn. This first step builds the flavor foundation, so watch closely and stir often.

Step 2: Build the chili base

Next up, pour in the chicken broth and add the diced green chilies along with cumin, paprika, oregano, coriander, cayenne, salt, and pepper. Give everything a good stir, then bring the mixture just to a boil. Once bubbling, reduce the heat to medium-low and let it simmer gently for 15 minutes. This step lets the spices mingle and deepen the flavor—a slow simmer really makes a difference!

Step 3: Prepare the beans

While your chili base simmers, drain and rinse the cannellini beans. Here’s a little trick I discovered: take one cup of the beans and a bit of the broth from the pot and puree them in a food processor until mostly smooth. This pureed bean addition is what makes this chili wonderfully creamy without adding heavy cream or thickening agents. Don’t have a food processor? No worries! Just add the whole beans, but the texture will be a bit different.

Step 4: Combine and simmer more

Stir the Neufchatel cheese cubes, frozen or fresh corn, whole beans, and the pureed bean mixture into the pot. Give everything a good mix so the cheese starts melting evenly. Allow it to simmer for another 5 to 10 minutes—this makes the chili creamy and lets the corn get tender but still pop with sweetness.

Step 5: Add chicken and fresh flavors

Finally, stir in the shredded cooked chicken, fresh lime juice, and chopped cilantro. The lime juice adds brightness that cuts through the richness, while the cilantro gives a fresh herbal note that brings it alive. Once everything’s heated through, you’re ready to serve up your bowl of deliciousness.

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Pro Tips for Making White Chicken Chili Recipe

Use Rotisserie Chicken: I switched to rotisserie chicken years ago, and it saved me so much time while adding incredible flavor that you just can’t beat with boiled chicken breasts.
Don’t Skip Pureeing Beans: Pureeing part of your beans is a game changer—it adds creaminess without dairy overload, a trick I teach friends all the time.
Simmer Gently: If you boil the chili too hard after adding cheese, it can separate—keep it at a gentle simmer for the best texture.
Season Throughout: Taste as you go, especially after adding lime juice—it can sometimes mute the saltiness, so adjust seasoning last for perfect balance.

How to Serve White Chicken Chili Recipe

Garnishes

I love topping mine with Monterey Jack cheese because it melts beautifully and adds just a mild richness. Sliced avocado offers creaminess and a fresh texture contrast, and tortilla chips or strips add that satisfying crunch my family goes crazy for. Plus, a sprinkle of extra cilantro on top brightens every spoonful!

Side Dishes

When I make this chili, I often serve it alongside a simple green salad or cornbread to soak up all that luscious broth. Sometimes, I prep a quick Mexican rice or even warm up some soft flour tortillas to scoop and enjoy it differently.

Creative Ways to Present

For a fun twist at dinner parties, I like serving the chili in mini soup cups or even hollowed-out bread bowls. It’s a total crowd-pleaser and makes the meal feel a bit more special without extra effort.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge for up to 4 days. Reheating gently on the stove helps preserve the creamy texture and keeps the chicken tender without drying out.

Freezing

This chili freezes beautifully. I portion it into freezer-safe containers, leaving a little headspace, and it keeps for up to 3 months. Just thaw overnight in the fridge before reheating, and it tastes just as good as fresh.

Reheating

Gently reheat on the stovetop over medium-low heat, stirring often to make sure the cheese doesn’t separate. If it looks too thick, add a splash of chicken broth or water to loosen it up. Microwaving works too but be sure to cover and stir halfway through.

FAQs

Can I make this White Chicken Chili Recipe in a slow cooker?

Absolutely! Start by sautéing your onions and garlic as described, then transfer everything to your slow cooker. Cook on low for about 4-6 hours or high for 2-3 hours. Add the Neufchatel cheese towards the end to melt in thoroughly. Just be cautious with the spices and seasoning—taste near the end and adjust as needed, since slow cookers can sometimes mute flavors.
What if I don’t have Neufchatel cheese? Can I use cream cheese instead?

You can, but keep in mind cream cheese is a bit denser and richer, so the texture and flavor might be slightly heavier. I recommend using Neufchatel because it’s lighter and melts smoothly, giving you that perfect balance I adore in this chili.
How do I make the chili spicier?

Great question! You can increase the cayenne pepper slightly or add a diced jalapeño in with the onions. Another option is to serve with spicy salsa or hot sauce on the side so everyone can control their own heat level.
Can I use dried beans instead of canned?

Definitely. You’ll want to soak and cook the dried cannellini beans ahead of time until tender. Since canned beans are already cooked and softened, using dried means planning a bit more but the flavor and texture can be even better!
Is this recipe gluten-free?

Yes! All the main ingredients are naturally gluten-free. Just double-check your chicken broth and any additional garnishes like tortilla chips to ensure they don’t contain gluten if you’re serving someone with celiac or gluten sensitivity.

Final Thoughts

This White Chicken Chili Recipe holds a special place in my heart—it’s one of those recipes that’s easy enough for a busy weeknight yet special enough to impress guests. The creamy texture combined with the fresh lime and cilantro notes brings a perfect balance every time. I hope you give it a try and discover just how satisfying and comforting a bowl of chili can be without all the heaviness of traditional versions. Trust me, once you make this, it’ll be your new favorite chili too!