White Chicken Chili Recipe
Creamy, hearty, and full of bold Southwestern flavor, this White Chicken Chili is the cozy dinner your weeknight rotation needs. It’s a lighter, brighter twist on classic chili.
With shredded chicken, cannellini beans, and warm spices in every bite, this satisfying bowlful hits all the right notes. Plus, it’s a crowd-pleaser that comes together in under an hour.
Key Ingredients That Make This White Chicken Chili Shine
- Shredded rotisserie chicken – The real MVP for flavor and convenience, it infuses the chili with richness and keeps things quick.
- Cannellini beans – Creamy and mild, they add body and protein while balancing the spice.
- Neufchatel cheese – This lighter cream cheese melts into the broth, giving the chili its signature velvety texture.
- Green chilies – Mild and tangy, they introduce just the right kick without overwhelming heat.
- Sweet corn – Bursts of sweetness in every spoonful, adding color and crunch.
- Cumin and coriander – These earthy spices provide depth and a warm Southwestern flavor base.
- Fresh cilantro and lime juice – Bright finishing touches that lift and balance the creaminess.
How to Make White Chicken Chili
Start by sautéing onions and garlic in olive oil to build flavor at the base. Pour in broth, green chilies, and all your spices—then simmer gently to let everything meld.
Part of the beans are puréed with a splash of broth, creating a creamy texture without the need for heavy cream. Add those to the pot with whole beans, sweet corn, and cubed Neufchatel cheese.
Let the chili simmer until thickened, then stir in your shredded chicken, fresh lime juice, and chopped cilantro. Serve hot with your favorite toppings like avocado slices, Monterey Jack cheese, or crunchy tortilla strips.
Tips, Tricks & Twists for the Best White Chicken Chili
For a deeper flavor, use homemade chicken broth or high-quality store-bought options. Rotisserie chicken adds an unbeatable savory richness, but leftover grilled or baked chicken works well too.
If you’re craving more heat, toss in a diced jalapeño when sautéing the onions. Want it vegetarian? Skip the chicken and add an extra can of beans or chopped zucchini.
Feel free to blend more of the beans for an even creamier consistency or stir in a splash of heavy cream for added indulgence. Toppings really elevate the experience, so don’t skip them—avocado, shredded cheese, and a squeeze of fresh lime are non-negotiables for that perfect bite.
Keeping It Fresh: How to Store Leftover White Chicken Chili
This chili keeps beautifully in the fridge for up to 4 days in an airtight container. For freezing, let it cool completely before transferring to a freezer-safe container—store for up to 2 months.
When reheating, gently warm it on the stovetop or in the microwave, adding a splash of broth or water if it thickens too much. The flavor gets even better the next day, making it a fantastic make-ahead meal.
White Chicken Chili Recipe
Ingredients
- 1 7 oz can diced green chilies
- 1/2 tsp ground coriander
- 1 tbsp olive oil
- 2 tbsp chopped fresh cilantro plus extra for garnish
- 2 15 oz cans cannellini beans
- 1 tbsp fresh lime juice
- 1/4 tsp cayenne pepper
- Salt and freshly ground black pepper to taste
- 2 cloves garlic finely minced
- 1 8 oz package Neufchatel cheese, cubed
- 1 small yellow onion diced
- 2 14.5 oz cans low-sodium chicken broth
- 1/2 tsp paprika
- 2 1/2 cups shredded cooked rotisserie or leftover chicken
- 1/2 tsp dried oregano
- 1 1/4 cups corn fresh or frozen
- 1 1/2 tsp cumin
- Optional for serving: Tortilla chips or strips Monterey Jack cheese, sliced avocado
Instructions
- Warm the olive oil in a large pot set over medium-high heat. Introduce the diced onion and sauté for about 4 minutes until softened. Incorporate the garlic and cook for an additional 30 seconds, stirring continuously.
- Pour in the chicken broth and stir in the green chilies, cumin, paprika, oregano, coriander, cayenne pepper, and a pinch of salt and black pepper. Bring the mixture to a gentle boil, then lower the heat and allow it to simmer for 15 minutes.
- Meanwhile, rinse and drain the cannellini beans. Measure out 1 cup of the beans and set the remainder aside. Transfer the measured beans to a food processor with 1/4 cup of the hot broth; blend until nearly smooth.
- Add the Neufchatel cheese to the simmering pot, stirring until it melts. Incorporate the corn, the reserved whole beans, and the pureed beans, blending everything well. Let the mixture continue to simmer for an additional 5 to 10 minutes.
- Finally, mix in the shredded chicken, fresh lime juice, and chopped cilantro. Serve hot, garnished with extra cilantro, Monterey Jack cheese, avocado slices, and tortilla chips if desired.
Notes
If you do not have a food processor, the bean pureeing step can be omitted, though the soup will be slightly less creamy.
