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; 2 cloves garlic, finely minced; 1 1/4 cup frozen or fresh corn; 2 tbsp chopped fresh cilantro, plus more for serving; 1 tbsp fresh lime juice; 2 (14.5 oz) cans low-sodium chicken broth; 1 (7 oz) can diced green chilies; 2 (15 oz) cans cannellini beans; 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; 2 1/2 cups shredded cooked rotisserie or leftover chicken; 1 tbsp olive oil; Tortilla chips or strips; Monterrey Jack cheese; Sliced avocado

If you’re craving something cozy, creamy, and packed with flavor, you’ve got to try this White Chicken Chili Recipe. I absolutely love how this turns out every time — it’s hearty enough to satisfy but light enough that you don’t feel weighed down. When I first tried this chili, I was pleasantly surprised by how the spices and creamy texture come together to create something uniquely comforting yet fresh. Stick with me and I’ll walk you through how to make this fan-freaking-tastic recipe, plus share my tips to help you nail it perfectly in your own kitchen.

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Why You’ll Love This Recipe

Creamy Comfort in Every Bowl: The combination of Neufchatel cheese and pureed beans makes this chili irresistibly smooth and satisfying.
Simple Ingredients, Big Flavor: Using pantry staples like canned beans and green chilies keeps this recipe easy and accessible without skimping on taste.
Perfect for Leftover Chicken: I love that this chili is a great way to transform rotisserie chicken or leftover cooked chicken into a whole new meal.
Customizable Heat Level: You control the spice by adjusting the cayenne and green chilies—mild comfort or a kick, it’s up to you!

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, Best White Chicken Chili, Creamy White Chicken Chili, Easy White Chicken Chili Recipe, Healthy White Chicken Chili

Ingredients You’ll Need

The magic behind this White Chicken Chili Recipe is in how the ingredients complement each other—creamy cheese blends with bright lime and earthy spices, all balanced by tender chicken and beans. Here are the key players you’ll want to pick up, and a few shopping tips that’ve helped me get the best results.

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, Best White Chicken Chili, Creamy White Chicken Chili, Easy White Chicken Chili Recipe, Healthy White Chicken Chili

Yellow onion: A small one adds sweetness and depth when sautéed—don’t skip it, it builds flavor from the start.
Olive oil: Use a good quality for sautéing to add richness without overpowering.
Garlic cloves: Fresh and minced finely for that perfect aromatic punch.
Low-sodium chicken broth: I recommend low-sodium so you can control salt better and the chili doesn’t get too salty.
Diced green chilies: They add a subtle smoky heat and a nice texture contrast.
Spices (cumin, paprika, oregano, coriander, cayenne pepper): These create the warm, earthy flavor base—fresh spices here make a big difference.
Neufchatel cheese: This light cream cheese melts beautifully, giving the chili its creamy consistency without being overly heavy.
Corn (frozen or fresh): Adds sweetness and a bit of pop—personal favorite ingredient to lighten the dish.
Cannellini beans: Drained, rinsed, and partly pureed so the chili stays thick but velvety smooth.
Cooked shredded chicken: Rotisserie chicken works wonders here; so easy and flavorful.
Fresh lime juice and cilantro: These brighten each bowl and balance the creaminess.
Toppings like tortilla chips, Monterrey Jack cheese, and avocado slices: Totally optional but seriously elevate your meal to next-level yum.

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 the things I love about this White Chicken Chili Recipe is how easy it is to customize. Whether you want to dial up the spice, make it dairy-free, or sneak in some veggies, here are some tweaks I’ve tried that you might enjoy making your own.

Spicy Kick: I sometimes add extra cayenne or switch to fire-roasted green chilies for a smoky heat that my family loves.
Dairy-Free Version: Swap Neufchatel cheese for a coconut milk substitute or cashew cream—I found it’s not quite the same creamy texture, but still delicious.
Vegetable Boost: Toss in diced bell peppers or zucchini before simmering to up the veggie content without losing the chili’s essence.
Slow Cooker Option: For busy days, I dump all ingredients except cheese and chicken into a slow cooker in the morning, then add those last before serving. Total lifesaver.

How to Make White Chicken Chili Recipe

Step 1: Sauté Your Aromatics

Start by heating olive oil in a large pot over medium-high heat. When it’s warm, toss in the diced yellow onion and sauté for about 4 minutes until it’s soft and translucent. This step is a game changer because those onions release natural sweetness that forms the chili’s base. Then add the finely minced garlic and cook for just 30 seconds—it’s easy to burn garlic, so watch closely and stir constantly.

Step 2: Build Your Flavorful Broth

Next, pour in the chicken broth along with the diced green chilies and all your spices: cumin, paprika, oregano, coriander, and cayenne pepper. Season with salt and freshly ground black pepper to taste. Bring this mixture just to a boil, then immediately lower the heat to a gentle simmer. Let it bubble away for about 15 minutes; this slow mingling of flavors is what gives the chili its complex, rich character.

Step 3: Prepare the Beans and Add Creaminess

Drain and rinse your cannellini beans to remove excess sodium and starch. Set aside one whole can, and take one cup of the beans plus 1/4 cup of the hot broth from the pot and blend it to near smooth in a food processor. This step creates that signature creamy texture without needing a bunch of extra cheese or cream. Stir the pureed beans, whole beans, corn, and Neufchatel cheese cubes into your simmering pot, then let it all cook together for another 5 to 10 minutes until everything is heated through and the cheese has melted perfectly into the mix.

Step 4: Finish with Freshness

Finally, fold in the shredded cooked chicken, fresh lime juice, and chopped cilantro. This is the moment when the chili brightens up and feels balanced. Give it a last gentle stir and serve it hot, garnished with more cilantro, sliced avocado, crunchy tortilla chips, and a sprinkle of Monterrey Jack cheese if you like. I promise you, each bite will feel like a warm hug.

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Pro Tips for Making White Chicken Chili Recipe

Perfect Onion Sauté: Don’t rush this step—softened onions add hidden sweetness that rounds out the chili beautifully.
Puree for Creaminess: I learned blending a portion of the beans makes the texture silky and thick without extra fat.
Use Rotisserie Chicken: It’s the easiest shortcut ever, and the flavor really shines through.
Adjust Heat Gradually: Start with less cayenne—you can always add more after tasting to suit your family’s spice tolerance.

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, Best White Chicken Chili, Creamy White Chicken Chili, Easy White Chicken Chili Recipe, Healthy White Chicken Chili

Garnishes

I usually top mine with a handful of freshly chopped cilantro for a pop of color and brightness. Slices of creamy avocado add a lovely richness, and of course, crunchy tortilla chips or strips bring that satisfying texture contrast. A little shredded Monterrey Jack cheese melted on top never hurts either—it adds a melty, cheesy layer that my family goes crazy for.

Side Dishes

White Chicken Chili is hearty on its own, but I like to serve it alongside a simple green salad or some warm cornbread. The cornbread soaks up the chili’s creamy broth perfectly, and if you’re like me, it’s a comforting combination you’ll want on repeat.

Creative Ways to Present

For gatherings, I’ve served this chili in individual mini bread bowls for a fun twist. Another time, I layered it with crushed tortilla chips and cheese in a casserole dish to make a baked chili dip—so good for parties! Even just bright bowls, colorful garnishes, and a side of lime wedges make it feel special on a weeknight.

Make Ahead and Storage

Storing Leftovers

Leftover White Chicken Chili keeps really well in an airtight container in the fridge for up to 4 days. I recommend letting it cool to room temperature before refrigerating to keep the texture nice. When I warm it back up, it tastes just as vibrant and creamy the second time around.

Freezing

Freezing this chili works great, especially if you want to batch cook. Be sure to cool it completely before transferring to freezer-safe containers or bags. It freezes well for up to 3 months. I usually portion it out in single-meal sizes to make reheating faster and easier later.

Reheating

When reheating, I thaw the chili overnight in the fridge if frozen. Heat it gently on the stove over medium-low, stirring occasionally to prevent sticking, until warmed through. You might need to add a splash of broth or water to loosen it up if it’s too thick. I always finish with a squeeze of fresh lime juice to refresh the flavors before serving.

FAQs

Can I use regular cream cheese instead of Neufchatel cheese?

Yes, you can substitute regular cream cheese if that’s what you have on hand. Neufchatel is lower in fat and tends to melt a bit smoother, but regular cream cheese will still give you that creamy texture and rich flavor. Just be sure to cut it into small cubes so it melts evenly.
Is this recipe good for meal prep?

Absolutely! This White Chicken Chili Recipe is perfect for meal prep because it stores well in the fridge and freezes beautifully. It’s a hearty, balanced meal you can portion out for lunches or dinners during a busy week, saving you time and stress.
Can I make this recipe vegetarian?

Yes! You can skip the chicken and boost the protein with extra beans or add meat alternatives like soy crumbles or seasoned tofu. Just swap the chicken broth for vegetable broth, and you’ll still have a deliciously creamy and filling chili.
How do I control the spiciness in this chili?

Start with less cayenne pepper than the recipe calls for and taste as you simmer. You can always add more to gradually build heat. If you accidentally make it too spicy, serving with dairy toppings like cheese or sour cream helps cool it down.

Final Thoughts

This White Chicken Chili Recipe has become a staple in my kitchen because it’s reliable, comforting, and flexible enough to suit whatever mood I’m in. Whether you’re cozying up on a chilly evening or need a crowd-pleaser for game day, it never disappoints. I really hope you’ll give it a try and experience the same warm, creamy goodness my family and friends gush over every time. Trust me, once you taste this, it’ll probably become one of your favorites too!