Name: White Chicken Chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 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) 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, Monterrey Jack cheese, sliced avocado for serving (optional)

Jump to Recipe

Hello friends, Callie here! Today, we’re diving into a pot of cozy comfort with my White Chicken Chili recipe. It’s perfect for those days when you’re craving something warm and hearty without spending hours in the kitchen. This delightful dish is packed with tender chicken, savory spices, and creamy Neufchatel cheese. After a long day, nothing feels quite as inviting as this chili simmering away, filling the house with delicious aromas. If you love cozy soups, you’ll definitely want to check out Creamy Mexican Street Corn White Chicken Chili Delight.

Why you’ll love this recipe

There are plenty of reasons to keep this White Chicken Chili recipe handy. It’s super flexible — you can tweak it based on what you have in your fridge. Plus, it’s a great way to use up leftover chicken. The recipe is straightforward and doesn’t involve complex culinary gymnastics, making it perfect for busy weekdays. Personally, I love how the creamy texture mingles with the slight kick from the chilies and spices!

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, Monterrey Jack cheese, sliced avocado for serving (optional)

Step-by-step instructions

Step 1: Sauté the Onion and Garlic
In a large pot, heat olive oil over medium-high heat. Add the diced onion and sauté for about 4 minutes, until soft. Toss in the minced garlic and continue to sauté for another 30 seconds. The fragrance of onion and garlic hitting that hot olive oil is simply irresistible.

Step 2: Build the Base
Pour in the chicken broth along with the diced green chilies, cumin, paprika, oregano, coriander, and cayenne pepper. Season with salt and pepper as you like. Bring this mixture just to a boil, then reduce the heat and let it simmer for 15 minutes. This helps all the flavors meld beautifully.

Step 3: Prep the Beans
While your base is simmering, drain and rinse the beans. Take 1 cup and set them aside, and puree the rest with a bit of the broth — this trick is what gives the chili its creamy texture without needing a ton of cheese or cream.

Step 4: Add the Creamy Components
Add the Neufchatel cheese cubes to your pot, followed by the corn, whole beans, and pureed beans. Stir everything well and let it simmer for another 5-10 minutes, allowing the cheese to melt and integrate into the broth.

Step 5: Finish and Serve
Finally, stir in the shredded chicken, fresh lime juice, and chopped cilantro. Give it a good mix and get ready to serve! Top with Monterrey Jack cheese, extra cilantro, avocado slices, and tortilla chips if desired — they add a nice crunch.

Recipe tips & variations

If you’re a heat lover, feel free to amp up the cayenne pepper or add some diced jalapeños. For a meat-free version, simply skip the chicken and double up on the beans. You can also substitute Neufchatel cheese with cream cheese if that’s what you have on hand. Don’t skimp on the lime juice or cilantro; they add that fresh, bright kick right at the end.

Storage & reheating

Leftovers? No problem! Store your White Chicken Chili in an airtight container in the refrigerator for up to 3 days. For reheating, gently warm it on the stove over medium heat, stirring occasionally, or pop it in the microwave. You might want to add a splash of chicken broth or water if it thickens too much.

FAQs

Can I use a different type of bean?
Absolutely! While cannellini beans are creamy and mild, feel free to use whatever you have, like great northern or navy beans.

Is Neufchatel cheese really necessary?
If you’ve got cream cheese instead, that works just as well. Neufchatel has slightly less fat, which is nice if you’re counting calories.

Can I freeze this chili?
Yes, you can! Just be aware that the texture may slightly change due to the cheese. Freeze in individual portions for ease, then thaw and reheat as needed.

How can I make this gluten-free?
This recipe is naturally gluten-free, just ensure your tortilla chips are certified gluten-free if you’re using them for serving.

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Thanks for cooking with me today! I hope you enjoy this recipe as much as my family does — don’t forget to let me know how it turns out in the comments below.

Creamy White Chicken Chili: Warm Comfort in Every Bowl

Why you’ll love this recipe

Ingredients

Step-by-step instructions

Recipe tips & variations

Storage & reheating

FAQs

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White Chicken Chili

Description

Ingredients

Instructions

Notes

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