Hey friends! Today, we’re diving into one of my all-time favorite comfort foods: White Chicken Chili. It’s creamy, slightly spicy, and oh-so-satisfying—a true winner in our household. Honestly, this dish has become our go-to when we’re craving something hearty yet easy to make. Trust me, even on the busiest days, you can whip this up in no time and have everyone at the table asking for seconds!
If you’re searching for that cozy meal to warm your heart and fill your belly, you’ve come to the right place. Stick around, and I’ll show you just how simple it is to make this delicious White Chicken Chili!
P.S. If you enjoy this kind of one-pot wonder, you might want to check out my Creamy Tomato Basil Soup.
Why you’ll love this recipe
This White Chicken Chili is a game-changer. It’s:
Quick and easy
Ready in under an hour, perfect for those weeknights when time is elusive.
Packed with flavor
Thanks to spices like cumin, paprika, and cayenne pepper that pack a punch.
Versatile
Feel free to customize the spice level or add your favorite toppings.
Kid-approved
My kiddos are somewhat picky, but they absolutely love this chili!
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, 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, Monterey Jack cheese, sliced avocado for serving (optional)
Step-by-step instructions
Prep the Ingredients
Start by gathering all your ingredients. Dice that small yellow onion, mince your garlic cloves, and have the rest of your ingredients handy. Trust me, being organized here will make everything so much smoother.
Cook the Base
- Saute the onion and garlic: Heat up your olive oil in a large pot over medium-high heat. Toss in your diced onion and saute for about 4 minutes. Add the garlic and continue cooking for another 30 seconds. Your kitchen will already start smelling amazing!
- Simmer the soup: Pour in the chicken broth, and add the green chilies, cumin, paprika, oregano, coriander, cayenne pepper, along with some salt and pepper. Bring everything to a gentle boil before reducing the heat to medium-low and letting it simmer for 15 minutes to let those flavors meld together beautifully.
Prepare the Beans
- Puree the beans: While the soup is simmering, drain and rinse the cannellini beans. Measure out 1 cup, set the whole ones aside, and then puree the rest with 1/4 cup of the soup broth until smooth. This step will give your chili that signature creamy texture.
Finish and Serve
- Combine and melt: Add the Neufchatel cheese, corn, whole beans, and pureed beans into the pot. Stir well until everything is combined and the cheese melts through, simmering for another 5-10 minutes.
- The finishing touches: Stir in the shredded chicken, fresh lime juice, and cilantro. If you’re anything like me, don’t be shy with that cilantro! Serve with toppings like Monterey Jack cheese, more cilantro, avocado slices, and tortilla chips if you’re feeling fancy.
Recipe tips & variations
Adjust the heat
Spice it up or tone it down by playing around with the amount of cayenne pepper or leaving it out altogether if you prefer a milder dish.
Alternative protein
If you’re not feeling chicken, you could try turkey, or make it veggie by adding more beans and veggies.
Cheese options
Monterey Jack is great but swap it for pepper jack if you want a little more kick.
Storage & reheating
If by some miracle you have leftovers, store them in an airtight container in the fridge for up to 3 days. This part can totally be prepped in advance, too.
To reheat, just warm in a pot over medium heat, adding a splash of broth or water to reach your desired consistency.
FAQs
Can I make White Chicken Chili in a slow cooker?
Absolutely! Just add all the ingredients except the beans, cheese, lime juice, and cilantro into the slow cooker. Cook on low for about 6–8 hours or high for 3–4 hours, then blend the beans, and stir them in with the cheese near the end.
What can I substitute for Neufchatel cheese?
You can use cream cheese in a pinch. It’s slightly richer but gives a similar creamy texture.
Can I freeze White Chicken Chili?
Yes, it freezes well. Just cool completely, then transfer to a zip-top bag or airtight container. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
Is there a vegetarian version of White Chicken Chili?
Definitely! Simply swap chicken broth for vegetable broth and increase the beans and veggies like bell peppers for a hearty and satisfying meat-free meal.
Recipes you may like
Remember, I’m just a comment away if you have any questions or if you want to share how your chili turned out. Can’t wait to hear from you!
Print
White Chicken Chili
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
A creamy and comforting White Chicken Chili that’s quick and easy to make, packed with flavor, and perfect for weeknight dinners.
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, 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, Monterey Jack cheese, sliced avocado for serving (optional)
Instructions
- Prep the Ingredients: Start by gathering all your ingredients. Dice that small yellow onion, mince your garlic cloves, and have the rest of your ingredients handy.
- Cook the Base: Heat up your olive oil in a large pot over medium-high heat. Toss in your diced onion and saute for about 4 minutes. Add the garlic and continue cooking for another 30 seconds. Pour in the chicken broth, and add the green chilies, cumin, paprika, oregano, coriander, cayenne pepper, along with some salt and pepper. Bring everything to a gentle boil before reducing the heat to medium-low and letting it simmer for 15 minutes.
- Prepare the Beans: While the soup is simmering, drain and rinse the cannellini beans. Measure out 1 cup, set the whole ones aside, and then puree the rest with 1/4 cup of the soup broth until smooth.
- Finish and Serve: Add the Neufchatel cheese, corn, whole beans, and pureed beans into the pot. Stir well until everything is combined and the cheese melts through, simmering for another 5-10 minutes. Stir in the shredded chicken, fresh lime juice, and cilantro. Serve with toppings like Monterey Jack cheese, more cilantro, avocado slices, and tortilla chips.
Notes
- Adjust the heat: Spice it up or tone it down by changing the amount of cayenne pepper.
- Alternative protein: Try turkey or make it veggie by adding more beans and veggies.
- Cheese options: Swap Monterey Jack for pepper jack for more kick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 27g
- Cholesterol: 75mg