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White Chicken Chili Recipe
Ben Carraoli

White Chicken Chili Recipe

I have to admit, the first time I made this white chicken chili, 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.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Stir the pureed beans, whole beans, corn, and Neufchatel cheese into the pot. Simmer for 5–10 more minutes until the chili thickens slightly.
  5. Fold in shredded chicken, lime juice, and cilantro. Simmer for 2–3 minutes, then taste and adjust seasoning. Serve hot with optional toppings.

Notes

  • 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.