If you’re craving a warm, comforting bowl of chili with a creamy twist, this White Chicken Chili is the recipe you need. Unlike traditional beef chili, this version uses tender shredded chicken, creamy white beans, and a blend of spices that create a cozy dish perfect for fall dinners, game day, or even meal prep. In just under an hour, you’ll have a hearty pot of chili that’s flavorful, satisfying, and family-approved.
What makes this recipe even better is how versatile it is. You can keep it mild for kids or spice it up with jalapeños and cayenne for a fiery kick. And if you love trying different chicken dishes, you’ll also enjoy the bold flavors of my Bang Bang Chicken Bowl, the zesty Juicy Peruvian Chicken with Green Sauce, or the comforting Garlic Parmesan Chicken Pasta. Each recipe brings something unique to the table, making your weekly menu anything but boring.
Table of Contents
Table of Contents
What Ingredients go into White Chicken Chili?
You’ll need a mix of pantry staples, fresh aromatics, and a few creamy additions. Here’s what goes into this chili:
| Ingredient | Amount | Notes |
| Yellow onion | 1 small | Diced |
| Olive oil | 1 tbsp | For sautéing |
| Garlic | 2 cloves | Minced |
| Chicken broth | 2 (14.5 oz) cans | Low-sodium |
| Diced green chilies | 1 (7 oz) can | Mild or hot |
| Spices | Cumin, paprika, oregano, coriander, cayenne | Adjust heat to taste |
| Neufchatel cheese | 8 oz | Light cream cheese, cubed |
| Corn | 1 1/4 cups | Fresh or frozen |
| Cannellini beans | 2 (15 oz) cans | Rinsed and drained |
| Chicken | 2 1/2 cups | Shredded, rotisserie or leftover |
| Lime juice | 1 tbsp | Freshly squeezed |
| Cilantro | 2 tbsp | Chopped |
| Optional toppings | Monterey Jack cheese, avocado, tortilla strips | For serving |
How do You Make the Best White Chicken Chili?
This chili comes together in just a few easy steps. The key is layering flavors and blending beans for a creamy texture without heavy cream.
Step 1: Sauté onions and garlic
Warm olive oil in a large pot over medium-high heat. Cook diced onion for about 4 minutes until softened, then add minced garlic for another 30 seconds.
Step 2: Add broth, chiles, and spices
Pour in the chicken broth and green chilies. Stir in cumin, paprika, oregano, coriander, cayenne, plus salt and pepper. Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
Step 3: Puree some beans for creaminess
Drain and rinse the beans. Blend 1 cup with 1/4 cup broth until smooth. This puree thickens the chili naturally.
Step 4: Add cream cheese, corn, beans
Stir in cubed Neufchatel cheese, corn, the whole beans, and the bean puree. Let it simmer for 5–10 minutes until creamy.
Step 5: Stir in chicken, lime, cilantro
Add shredded chicken, fresh lime juice, and chopped cilantro to the pot. For best results, make sure your chicken is cooked to a safe internal temperature of 165°F — you can check USDA chicken safety guidelines for more details. Serve hot with Monterey Jack cheese, avocado slices, and tortilla chips if desired.
The Trick For A Creamy White Bean Chicken Chili
The secret to a luxuriously creamy white chicken chili is blending a portion of the beans with broth. This adds body without needing heavy cream. Adding cubed cream cheese at the end melts in smoothly, giving richness while keeping the dish balanced.
White Chicken Chili
Equipment
- Large pot or Dutch oven Holds at least 5 quarts
- Chef’s knife For chopping onion and cilantro
- Cutting board
- Can opener For broth, beans, and chiles
- Colander or fine-mesh strainer Rinse beans
- Blender or food processor Puree a portion of beans
- Measuring spoons
- Ladle
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 chiles
- 1 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- kosher salt and freshly ground black pepper, to taste
- 8 oz Neufchatel (light cream cheese), cut into small cubes
- 1 1/4 cups corn, fresh or frozen
- 2 (15 oz) cans cannellini beans, rinsed and drained
- 2 1/2 cups shredded cooked rotisserie or leftover chicken
- 1 tbsp fresh lime juice
- 2 tbsp fresh cilantro, chopped
- tortilla chips or strips, Monterey Jack cheese, and sliced avocado for serving (optional)
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the diced onion and cook, stirring, until softened, about 4 minutes. Stir in the minced garlic and cook 30 seconds until fragrant.
- Pour in the chicken broth and add the diced green chiles. Season with cumin, paprika, oregano, coriander, cayenne, plus salt and pepper to taste. Bring to a gentle boil, then reduce heat and simmer 15 minutes to meld flavors.
- Drain and rinse the beans. Measure 1 cup of beans and blend with 1/4 cup hot broth from the pot until nearly smooth; set aside the remaining whole beans.
- Add the cubed Neufchatel, corn, the remaining whole beans, and the bean puree to the pot. Stir until the cheese melts and the chili turns creamy, 5–10 minutes.
- Stir in the shredded chicken, lime juice, and cilantro. Taste and adjust seasoning. Ladle into bowls and top with Monterey Jack, avocado, extra cilantro, and tortilla strips if desired.
Notes
Nutrition
FAQ
Can I freeze White Chicken Chili?
Yes! Cool the chili completely, then freeze in airtight containers for up to 3 months. Reheat on the stove with a splash of broth if it thickens too much.
How can I make this chili spicier?
Add extra cayenne pepper, diced jalapeños, or use hot green chilies. A dash of hot sauce also works.
What toppings go best with White Chicken Chili?
Try Monterey Jack cheese, fresh avocado slices, cilantro, tortilla strips, or a dollop of sour cream for contrast.
Can I use leftover rotisserie chicken?
Absolutely. Shredded rotisserie chicken works perfectly and cuts down on prep time.