There’s something about a pot of White Chicken Chili simmering on the stove that feels like home. The first time I made it, I wasn’t trying to impress anyone; I just wanted something cozy, hearty, and a little different from the usual red chili. What surprised me was how quickly it turned into a family favorite. That creamy broth, the tender chicken, the little kick of green chilies—it’s comfort food that doesn’t weigh you down.
If you’ve ever found yourself craving warmth in a bowl but didn’t want something heavy, this recipe is for you. It’s rich yet balanced, bold but gentle, and somehow tastes like it took hours when it really didn’t. Once you make it, you’ll see why I keep a stash of rotisserie chicken on hand just for this dish.
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Why You’ll Love This Recipe
- Creamy without being heavy: This White Chicken Chili has the perfect texture: velvety and rich but never too thick. The secret lies in blending a small portion of beans with broth, creating natural creaminess without overdoing the dairy.
- Quick weeknight comfort: You can have this chili on the table in under an hour. It’s the kind of recipe that tastes slow-cooked but fits right into a busy weeknight schedule. Using rotisserie chicken cuts your prep time in half while keeping all the flavor.
- Simple ingredients, big flavor: Every ingredient is easy to find, yet when they come together, the result is deeply satisfying. The gentle heat of green chilies, the warmth of cumin, and the freshness of lime create layers of flavor that feel restaurant-worthy.
- Customizable for everyone: Spice it up with jalapeños, mellow it out with extra cream cheese, or pile on your favorite toppings. Each bowl can be personalized, making it perfect for family dinners or casual get-togethers.
Ingredients You’ll Need
Protein and Base
- 2 ½ cups cooked rotisserie chicken, shredded
- 2 (14.5 oz) cans low-sodium chicken broth
Beans and Vegetables
- 2 (15 oz) cans cannellini beans, drained and rinsed
- 1 ¼ cups frozen or fresh corn
- 1 (7 oz) can diced green chilies
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
Seasonings
- 1 ½ teaspoons cumin
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- Salt and freshly ground black pepper, to taste
Creamy Element and Fresh Finish
- 1 (8 oz) package Neufchatel cheese, cut into small cubes (or regular cream cheese)
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro
Optional Toppings
- Monterey Jack cheese, shredded
- Sliced avocado
- Crunchy tortilla chips or strips
- Extra chopped cilantro
How to Make White Chicken Chili
Step 1: Sauté the aromatics
Heat olive oil in a large pot over medium heat. Add diced onion and cook for about 4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Step 2: Build the flavor base
Pour in chicken broth and add the green chilies, cumin, paprika, oregano, coriander, cayenne pepper, and a pinch of salt and pepper. Stir well, bring the mixture just to a boil, then lower the heat and let it simmer for 15 minutes to blend the flavors.
Step 3: Create the creamy texture
Drain and rinse the beans. Set aside one cup of them, then blend that portion with ¼ cup of the soup broth until smooth. This step gives the chili its signature creamy texture without relying on heavy cream.
Step 4: Combine and simmer
Add the Neufchatel cheese, corn, whole beans, and the blended bean mixture to the pot. Stir until the cheese melts and everything is well combined. Let it simmer gently for 5 to 10 minutes.
Step 5: Finish and serve
Stir in the shredded chicken, lime juice, and chopped cilantro. Taste and adjust seasoning if needed. Serve hot, topped with cheese, avocado, tortilla chips, and extra cilantro for a fresh finish.
Pro Tips from My Kitchen
✓ Use rotisserie chicken for flavor and ease – Rotisserie chicken brings depth and richness that plain chicken breasts can’t match. It also saves time, making this recipe perfect for busy weeknights when you want something warm and homemade without spending hours cooking.
✓ Blend a few beans for creaminess – Instead of adding cream or flour, blend a small portion of the beans with some broth. It thickens the chili naturally while keeping the texture silky. This small step makes a big difference in both flavor and consistency.
✓ Don’t rush the simmer – Letting the chili simmer gives the spices time to bloom and the ingredients to meld. Even an extra 10 minutes on low heat can transform it from good to great.
✓ Finish with fresh lime and cilantro – A squeeze of lime and a sprinkle of cilantro just before serving brighten every bite. It cuts through the creaminess and brings a touch of freshness that balances the whole dish.
✓ Top it your way – Make it personal with your favorite toppings. Monterey Jack cheese, sliced avocado, and tortilla chips add texture and flavor layers that make each bowl unique.
Frequently Asked Questions about White Chicken Chili
Yes, this chili tastes even better the next day as the flavors have time to deepen. Store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium-low heat, adding a splash of broth if it thickens too much.
Absolutely. Let it cool completely, then store it in freezer-safe containers for up to 3 months. When ready to enjoy, thaw it overnight in the fridge and warm it up slowly on the stove.
To turn up the heat, add diced jalapeños, a pinch more cayenne, or use medium or hot green chilies. You can also stir in a bit of your favorite hot sauce before serving.
Regular cream cheese works perfectly. For a lighter version, you can use Greek yogurt, but add it at the end and avoid boiling to prevent curdling.
Yes, just skip the chicken and use vegetable broth instead of chicken broth. Add an extra can of beans or some diced mushrooms for texture and protein.
White Chicken Chili Recipe
Ingredients
- 2 ½ cups cooked rotisserie chicken, shredded
- 2 cans (14.5 oz each) low-sodium chicken broth
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 ¼ cups frozen or fresh corn
- 1 can (7 oz) diced green chilies
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 ½ teaspoons ground cumin
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- to taste salt and freshly ground black pepper
- 1 package (8 oz) Neufchatel cheese, cubed (or regular cream cheese)
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro
Topping Suggestions:
- Fresh cilantro
- Shredded cheese
- Tortilla chips
- Avocado
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook for about 4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Pour in chicken broth and add the green chilies, cumin, paprika, oregano, coriander, cayenne pepper, and a pinch of salt and pepper. Stir well, bring the mixture just to a boil, then lower the heat and let it simmer for 15 minutes to blend the flavors.
- Drain and rinse the beans. Set aside one cup of them, then blend that portion with ¼ cup of the soup broth until smooth. This step gives the chili its signature creamy texture.
- Add the Neufchatel cheese, corn, whole beans, and the blended bean mixture to the pot. Stir until the cheese melts and everything is well combined. Let it simmer gently for 5 to 10 minutes.
- Stir in the shredded chicken, lime juice, and chopped cilantro. Taste and adjust seasoning if needed. Serve hot with your favorite toppings like cheese, avocado, tortilla chips, and extra cilantro.
Notes
- Use rotisserie chicken for ease and flavor.
- Blend a portion of beans for natural creaminess.
- Don’t rush the simmer—extra time helps flavors meld beautifully.
- Finish with lime and cilantro for a fresh touch.
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