White Chicken Chili is a creamy, flavorful twist on classic chili that instantly warms the soul. In just about 100 words, here’s why this dish is a must-try: With tender shredded chicken, savory beans, zesty green chilies, and velvety light cream cheese, it strikes the perfect balance between comfort and brightness. Aromatic spices like cumin, paprika, oregano, and a touch of cayenne bring complexity without overwhelming heat. The smooth, blended beans add heartiness, while lime juice and fresh cilantro infuse each spoonful with freshness. It’s easy enough for weeknight dinners yet comforting enough for cozy gatherings—this chili is destined to become a family favorite.
Why You’ll Love This White Chicken Chili
You’ll fall in love with this White Chicken Chili because it delivers maximum flavor with minimal effort. Each bowl offers a creamy texture and well-rounded seasoning that feels wholesome and indulgent at once. It’s endlessly adaptable—velvety thanks to Neufchâtel cheese, light yet satisfying via beans and chicken, and perfectly balanced with bright lime juice and herby cilantro. Whether you’re craving something comforting on a cold evening or want to impress guests with a hearty, elegant soup—this chili checks every box.
Ingredients
Here’s a rewritten, streamlined list of ingredients to make prep easier:
- 1 small yellow onion, diced
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 2 (14.5 oz) cans low‑sodium chicken broth
- 1 (7 oz) can diced green chilies
- 1½ tsp ground cumin
- ½ tsp paprika
- ½ tsp dried oregano
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- Salt & freshly ground black pepper, to taste
- 8 oz Neufchâtel (light cream cheese), cut into small cubes
- 1¼ cups corn (fresh or frozen)
- 2 (15 oz) cans cannellini beans, drained & rinsed
- 2½ cups cooked, shredded chicken (rotisserie or leftovers work best)
- 1 tbsp fresh lime juice
- 2 tablespoons fresh cilantro, finely chopped (reserve a bit more for topping)
- Optional: tortilla chips or strips, shredded Monterey Jack cheese, sliced avocado for serving
Step‑by‑Step: How to Make White Chicken Chili
Here’s a polished, step‑by‑step version of your instructions:
- Warm the olive oil in a large pot over medium-high heat. Add diced onion and sauté for about 4 minutes until softened. Stir in minced garlic and cook an additional 30 seconds until fragrant.
- Pour in the chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne, salt, and pepper. Let the mixture come to a gentle boil, then lower the heat to medium-low. Simmer uncovered for 15 minutes to allow the flavors to develop.
- As the soup cooks, set aside one can of beans to use whole. Place the second can (about 1 cup) into a food processor along with ¼ cup of the hot broth. Puree until mostly smooth—this adds a creamy thickness.
- Mix in the Neufchâtel, corn, reserved whole beans, and the blended beans. Simmer for another 5–10 minutes until everything is heated through and the cheese has melted.
- Remove from heat and stir in the shredded chicken, lime juice, and chopped cilantro. Give it a final taste and adjust seasoning as needed.
- Ladle into bowls and garnish with extra cilantro. Optional toppings like tortilla chips, Monterey Jack cheese, and avocado slices add flair at serving.
Helpful Tips
- On the beans: Pureeing some beans is optional—your chili will just be less creamy if you skip it.
- Cheese swap: Neufchâtel offers creamy texture with fewer calories than traditional cream cheese.
- Control the heat by reducing or skipping the cayenne pepper.
- Chicken prep: Leftover or rotisserie chicken keeps things simple. If using raw chicken, cook it first (boil or pan‑sear), shred, then add at the end to avoid overcooking.
- Thickening tricks: For extra body, reserve some soup broth, blend with beans, and stir back in. Alternatively, mash a few beans directly in the pot.
- Make‑ahead: Chili often tastes better the next day—flavors deepen during refrigeration. Warm slowly over low heat, adding extra broth to loosen if necessary.
Substitutions And Variations
- Dairy‑free version: Swap Neufchâtel for dairy‑free cream cheese or omit it entirely and stir in a can of coconut milk near the end.
- Vegetarian option: Use vegetable broth and substitute shredded cooked jackfruit or extra beans (e.g., navy beans) for the chicken.
- Extra protein: Add cooked turkey, ground chicken, or even diced tofu for a twist.
- Veg‑loaded version: Stir in diced bell peppers, zucchini, or carrots along with the onions to boost veggies.
- Spicy twist: Add jalapeños with the onions, or top with pickled jalapeños for heat.
Storage Instructions
- Refrigerator: Store chili in an airtight container for up to 4–5 days. Reheat gently on the stovetop over low heat, adding a splash of broth if thickened.
- Freezer: Cool completely, then freeze in meal‑size portions in freezer‑safe containers or bags for up to 3 months. Defrost overnight in the refrigerator, then rewarm gently on the stovetop.
- Make‑ahead tip: Prepare up to the point before adding chicken and cilantro. Refrigerate the base, then stir in fresh chicken and herbs just before serving to preserve their freshness.
Nutritional Information
Exact nutrition will vary, but here are comparable estimates based on similar white chicken chili recipes:
- Jordo’s World “healthy white chicken chili”: 431 calories per 1.5‑cup serving, with 48 g protein and 10 g fat.
- Macrostax slow cooker white chicken chili: Around 313 calories per 1¼‑cup serving, with 36 g protein, 4 g fat, and 34.5 g carbs.
Considering your ingredients (Neufchâtel, corn, beans, shredded chicken), a 1½‑cup serving likely lands between 350–450 calories, 30–50 g protein, moderate carbs ~ 30 g, and 10–15 g fat, depending on exact portions.
Serving Suggestions
- Serve alongside crusty cornbread or warm, soft tortillas for dipping and soaking up the creamy broth.
- Offer toppings like shredded Monterey Jack cheese, sliced avocado, cilantro, and tortilla chips for extra flavor and texture.
- Pair with a crisp green salad tossed in lime juice and olive oil to cut through the richness.
- Pickled jalapeños or a squirt of lime juice brightens each bite.
- Add a spoonful of Greek yogurt or sour cream instead of cheese for a tangy twist.
Frequently Asked Questions About White Chicken Chili
- Is this recipe suitable for the slow cooker or Instant Pot?
– Absolutely! You can sauté the onions and garlic first, then add all ingredients (except cheese, chicken, lime, and cilantro) into your cooker. Set to low for 5–6 hours or high for 3–4 hours, then mix in Neufchâtel until smooth. Add chicken, lime, and cilantro just before serving. - How can I make this creamier without cheese?
– Puree a portion of beans with broth and stir it back in for thickness. Alternatively, blend in mashed potatoes or use a plant‑based cream alternative for dairy‑free versions. - Is this dish gluten-free?
– Absolutely—this dish is gluten-free provided all components, particularly the broth and seasonings, are labeled gluten-free. - How spicy is this chili, and can I adjust heat?
– It’s mildly spicy thanks to cayenne and green chilies. Reduce or omit cayenne for a gentler version, or add jalapeños or hot sauce for more kick. - Can I freeze leftovers?
– Definitely. This chili freezes well—store in airtight containers for up to 3 months. Defrost overnight in the refrigerator, then rewarm gently on the stovetop. Stir in cilantro and garnish with fresh toppings just before serving.
Conclusion
Thanks so much for trying my White Chicken Chili—I truly hope it fills your kitchen with warmth and comfort, just as it does mine! This dish is straightforward, creamy, and bursting with flavor, making it a go‑to when you want something both easy and utterly satisfying. I’ve loved putting it together for friends and family, and I know you’ll enjoy every spoonful of its warmth and zest. Here’s to flavorful, fuss‑free cooking—may this chili become a cozy staple in your kitchen too. Happy cooking, and thank you for being part of our food‑loving community!
Print
White Chicken Chili
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
White Chicken Chili is creamy, comforting, and full of bold flavor. Made with shredded chicken, white beans, corn, and green chilies, it’s a cozy and satisfying dinner perfect for busy nights. Just simmer, stir, and serve!
Ingredients
1 small yellow onion, diced
1 tbsp olive oil
2 garlic cloves, minced
2 (14.5 oz) cans low-sodium chicken broth
1 (7 oz) can diced green chilies
1½ tsp ground cumin
½ tsp paprika
½ tsp dried oregano
½ tsp ground coriander
¼ tsp cayenne pepper
Salt & black pepper, to taste
8 oz Neufchâtel cheese, cubed
1¼ cups corn (fresh or frozen)
2 (15 oz) cans cannellini beans, rinsed
2½ cups cooked shredded chicken
1 tbsp lime juice
2 tbsp chopped fresh cilantro, plus extra for garnish
Optional: tortilla chips, Monterey Jack cheese, avocado slices
Instructions
Here’s a polished, step‑by‑step version of your instructions:
- Warm the olive oil in a large pot over medium-high heat. Add diced onion and sauté for about 4 minutes until softened. Stir in minced garlic and cook an additional 30 seconds until fragrant.
- Pour in the chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne, salt, and pepper. Let the mixture come to a gentle boil, then lower the heat to medium-low. Simmer uncovered for 15 minutes to allow the flavors to develop.
- As the soup cooks, set aside one can of beans to use whole. Place the second can (about 1 cup) into a food processor along with ¼ cup of the hot broth. Puree until mostly smooth—this adds a creamy thickness.
- Mix in the Neufchâtel, corn, reserved whole beans, and the blended beans. Simmer for another 5–10 minutes until everything is heated through and the cheese has melted.
- Remove from heat and stir in the shredded chicken, lime juice, and chopped cilantro. Give it a final taste and adjust seasoning as needed.
- Ladle into bowls and garnish with extra cilantro. Optional toppings like tortilla chips, Monterey Jack cheese, and avocado slices add flair at serving.
Notes
Use rotisserie or leftover chicken for convenience. For a thicker chili, mash some beans or blend with extra broth. Skip the cayenne for a milder dish. This recipe is freezer-friendly and even better the next day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1½ cups
- Calories: 400
- Sugar: 3 g
- Carbohydrates: 32 g
- Protein: 35 g