Do Share Recipe

White Chicken Chili Recipe | Creamy, Comforting, and Easy to Make

I have to admit, the first time I made this white chicken chili Recipe, I was hooked instantly. The creamy, flavorful broth paired with tender chicken and hearty beans made it an instant comfort food favorite in my home. I love how quick it comes together, especially on busy weeknights.

The best part? Everyone can customize it with their favorite toppings. This is a dish I find myself making over and over again! You can also enjoy a Quick Southwest Chicken Salad Recipe as a fresh side with this chili.

Ingredients for White Chicken Chili

Here’s everything you’ll need to make this delicious chili, along with tips to get the best flavor:

2 tablespoons olive oil – adds richness and helps sauté the aromatics.
1 medium onion, finely chopped – fresh onions bring depth; avoid pre-chopped frozen.
3 garlic cloves, minced – fresh garlic adds more punch than jarred.
4 cups chicken broth – homemade or low-sodium store-bought works best.
1 (4 oz) can diced green chilies, mild – adds gentle heat and flavor; adjust for spice preference.
1 teaspoon ground cumin – gives the chili a warm, earthy aroma.
1 teaspoon paprika – enhances color and subtle smokiness.
1 teaspoon dried oregano – balances the spices with herbal notes.
1/2 teaspoon ground coriander – adds a subtle citrusy flavor.
1/4 teaspoon cayenne pepper – optional, for a bit of heat.
Salt and black pepper to taste – seasoning is key; taste as you go.
2 (15 oz) cans cannellini beans, drained and rinsed – creamy texture and protein-rich.
1 cup frozen corn – I prefer frozen for a sweeter, fresher flavor.
4 oz Neufchatel cheese – softens into a creamy, rich broth; cream cheese works too.
2 cups cooked chicken, shredded – rotisserie chicken makes it quick and flavorful.
Juice of 1 lime – fresh lime juice brightens the chili.
1/4 cup chopped fresh cilantro – adds freshness at the end.
Optional toppings: sliced avocado, shredded Monterrey Jack cheese, tortilla chips – for extra texture and flavor.

Note: Serves 6–8 generously. You might also like pairing this with a light Salmon Burrito Bowl Recipe for a balanced meal.

Variations

You can easily adapt this white chicken chili to suit different tastes or dietary preferences:

Dairy-free: Use coconut milk or a dairy-free cream cheese alternative instead of Neufchatel.
Low-carb: Skip the corn or replace beans with white kidney beans in moderation.
Extra heat: Use roasted green chilies or add jalapeños for a spicier version.
Flavor boost: Add a splash of chipotle in adobo or smoked paprika for depth.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes

Equipment You Need

6-quart Dutch oven – perfect for sautéing and simmering chili evenly.
Knife and cutting board – for chopping onions, garlic, and cilantro.
Can opener – for beans and green chilies.
Food processor – optional, for pureeing part of the beans to make the chili creamy.
Measuring cups and spoons – ensures accurate seasoning.

How to Make White Chicken Chili Recipe

Step 1: Sauté Aromatics

Heat olive oil in your Dutch oven over medium-high heat. Add chopped onion and cook for about 4 minutes until softened. Stir in minced garlic and sauté for another 30 seconds until fragrant.

Step 2: Add Broth and Spices

Pour in chicken broth and add green chilies, cumin, paprika, oregano, coriander, cayenne, salt, and pepper. Bring to a gentle boil, then reduce to medium-low and simmer for 15 minutes.

Step 3: Prepare the Beans

Drain and rinse the cannellini beans. Set aside one cup to puree with 1/4 cup of the broth, creating a creamy base for the chili without extra dairy.

Step 4: Combine Ingredients

Stir the pureed beans, whole beans, corn, and Neufchatel cheese into the pot. Simmer for 5–10 more minutes until the chili thickens slightly.

Step 5: Add Chicken and Finish

Fold in shredded chicken, lime juice, and cilantro. Simmer for 2–3 minutes, then taste and adjust seasoning. Serve hot with optional toppings.

Additional Tips for Making This Recipe Better

I like using rotisserie chicken to save time and add extra flavor.
I always puree a portion of the beans; it makes the chili incredibly creamy without heavy cream.
I squeeze fresh lime at the end; it brightens all the flavors beautifully.
I recommend adding toppings individually so everyone can customize their bowl.

How to Serve White Chicken Chili Recipe

This chili is perfect in a deep bowl garnished with fresh cilantro, sliced avocado, shredded cheese, and a handful of tortilla chips. For a cozy presentation, serve with warm cornbread or soft flour tortillas. Adding a lime wedge on the side makes it look fresh and inviting.

Nutritional Information

Here’s a quick nutritional snapshot per serving:

Calories: 320
Protein: 28g
Carbohydrates: 25g
Fat: 12g

Make Ahead and Storage

Storing: Let the chili cool to room temperature, then store in an airtight container in the fridge for up to 4 days.

Freezing: You can freeze this chili for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating: Reheat gently on the stove over medium heat, stirring occasionally to maintain the creamy texture.

Why You’ll Love This Recipe

Here are a few reasons this white chicken chili has become a favorite in my kitchen:

It’s incredibly easy to make, even on busy weeknights. The prep and cook time is minimal.
Versatile recipe: you can customize it for heat level, creaminess, or dietary needs.
Creamy and flavorful: pureed beans make it rich without heavy cream.
Crowd-pleaser: perfect for family dinners, meal prep, or gatherings.
Toppings galore: every bowl can be personalized with cheese, avocado, chips, or cilantro.

This white chicken chili is a must-try for anyone who loves comforting, creamy, and flavorful meals that are easy to prepare. Once you make it, it’s sure to become a staple in your weekly rotation.

Ben Carraoli