Creamy White Chicken Chili Recipe

Welcome to a truly heartwarming meal, perfect for gathering your loved ones around the table. This creamy White Chicken Chili offers a comforting embrace on a chilly evening, combining tender chicken with a rich, velvety broth. Its unique blend of mild spices and savory elements creates an incredibly satisfying flavor profile that’s both familiar and exciting.

According to MedlinePlus, a service of the U.S. National Library of Medicine, protein is essential for overall health, supporting growth, development, and maintenance of body tissues.

Best of all, this protein-packed delight comes together effortlessly, making it an ideal choice for busy weeknights when you crave something wholesome and delicious.

Why You’ll Love This White Chicken Chili

This delightful White Chicken Chili recipe brings joy and ease to your kitchen for so many wonderful reasons:

• It’s incredibly hearty, warming, and comforting, perfect for any season.
• Quick and easy to prepare, making it ideal for busy weeknight dinners.
• Crafted with simple, pantry-friendly ingredients you likely already have.
• Features a wonderfully delicious, rich, and undeniably creamy broth.
• You can easily customize it with your favorite toppings for a personalized touch.
• Offers a fantastic, lighter alternative to traditional beef chili recipes.

Ingredients

Gathering your ingredients is the first step to creating this delightful dish. Each component plays a vital role in building the robust flavor of your White Chicken Chili.

• 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 (aka light cream 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 left-over 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)

Notes & Substitutions

For the shredded chicken, using a store-bought rotisserie chicken saves time and adds fantastic flavor to your white chicken chili. If you don’t have cannellini beans, Great Northern beans work wonderfully as a substitute.

Neufchatel cheese is a lighter alternative to regular cream cheese, offering the same creamy texture with less fat; feel free to use either. Always opt for fresh lime juice – it makes a noticeable difference in brightness compared to bottled. For a dairy-free version, simply omit the cheese and use a full-fat coconut cream or a dairy-free cream cheese alternative.

Equipment

You don’t need fancy tools to make this comforting chili. Here’s what you’ll need:

• A large Dutch oven or a heavy-bottomed pot to simmer everything beautifully.
• A food processor or an immersion blender (a potato masher works too!) for blending beans.
• A fine mesh strainer or colander for rinsing your beans.
• Standard measuring cups and spoons for accuracy.
• A cutting board and a sharp knife for preparing ingredients.

How To Make White Chicken Chili

Creating this cozy White Chicken Chili is a truly rewarding experience, especially when you know it will bring smiles to your family’s faces. Take your time, enjoy the process, and soon you’ll have a delightful meal ready to share.

First, heat the olive oil in your large pot or Dutch oven over medium-high heat. Add the diced onion and sauté for about 4 minutes until it begins to soften, releasing its sweet aroma. Next, add the minced garlic to the pot and cook for just 30 seconds longer, until fragrant. Be careful not to burn it.

Now, pour in the chicken broth, then stir in the diced green chilies, cumin, paprika, oregano, coriander, and cayenne pepper. Season the mixture with salt and freshly ground black pepper to your taste. Bring the liquid just to a boil, then reduce the heat to medium-low and let it gently simmer for 15 minutes. This allows the spices to meld and develop a rich base for your chili.

While the broth simmers, drain and rinse your cannellini beans thoroughly using a fine mesh strainer or colander. Measure out 1 cup of the rinsed beans. Set the remaining whole beans aside for later. Transfer that measured 1 cup of beans to a food processor along with about 1/4 cup of the simmering broth from your soup pot. Process until the mixture is nearly smooth; this step is key to achieving that wonderful creamy texture in your White Chicken Chili.

Once the broth has simmered, add the cubed Neufchatel cheese to the pot. Stir it in well until it begins to melt and incorporate into the liquid. Then, add the corn, the reserved whole beans, and the pureed bean mixture. Stir everything together thoroughly. Continue to simmer for another 5 to 10 minutes, stirring occasionally, allowing the flavors to deepen and the chili to thicken slightly.

Finally, stir in your shredded cooked chicken, the fresh lime juice, and the chopped cilantro. Heat the chili through completely, ensuring the chicken is warm. Serve your warm White Chicken Chili immediately with your favorite toppings like shredded Monterrey Jack cheese, extra cilantro, creamy avocado slices, and crunchy tortilla chips. Enjoy every comforting spoonful!

Slow Cooker Instructions

You can easily adapt this flavorful White Chicken Chili for your slow cooker, making it perfect for busy days. For the best flavor, I recommend briefly sautéing the onions and garlic in a pan before adding them to the slow cooker; this step truly enhances their sweetness.

Next, combine raw chicken breasts, chicken broth, green chilies, and all the spices in your slow cooker pot. Cook on low for 5-6 hours or on high for 3 hours, until the chicken is tender and easily shredded. Remove the cooked chicken, shred it with two forks, and then return it to the crockpot.

Stir in the softened light cream cheese (allow it to come to room temperature first for easier melting) until it’s completely melted and integrated into the chili. Add the pureed beans (prepare them as in the stovetop method), the whole beans, corn, fresh lime juice, and cilantro. Give it a good stir and heat through for about 15-30 minutes before serving.

Pro Tips & Troubleshooting

• For maximum flavor: Use a high-quality low-sodium chicken broth, or even better, homemade broth. It truly elevates the depth of flavor in this White Chicken Chili.
• Achieve ultimate creaminess: Do not skip pureeing some of the beans. This clever step naturally thickens the chili and gives it that silky, satisfying texture.
• Adjusting spice: If you love more heat, increase the cayenne pepper by another 1/4 teaspoon or add finely diced fresh jalapeños or serrano peppers when you sauté the onions.
• Preventing dry chicken: Always add your pre-cooked shredded chicken towards the very end of the cooking process. You just need to heat it through, preventing it from becoming tough.
• Thickening chili: If your chili isn’t quite thick enough, you can either puree a few more beans or create a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it into the simmering chili until it thickens.
• Salt balance: Always taste and adjust your seasoning, especially salt and pepper, at the very end. Different broths and canned goods vary in sodium content.

Serving, Storage, & Variations

Serving Suggestions

Elevate your White Chicken Chili with a variety of delicious toppings. Classic choices include shredded Monterrey Jack or cheddar cheese, creamy sliced avocado, and crunchy tortilla chips or strips. For an extra pop of freshness, garnish with more chopped cilantro or sliced green onions. A dollop of sour cream or Greek yogurt adds a delightful tang and creaminess. Serve it alongside warm cornbread or crusty bread for a complete, comforting meal.

Storage & Reheating

To store your leftover chili, allow it to cool completely before transferring it to airtight containers. It will keep beautifully in the refrigerator for up to 3-4 days. For longer storage, this white chicken chili freezes exceptionally well! Divide it into individual portions in freezer-safe containers or bags and freeze for up to 3 months. To reheat, gently warm on the stovetop over medium-low heat, stirring occasionally, or use your microwave until thoroughly heated through.

Variations

Feel free to get creative with your white chicken chili! If you crave more heat, stir in a diced jalapeño or serrano pepper when you sauté the onions. You can substitute the chicken with browned ground turkey or even leftover cooked turkey for a different protein.

Boost the veggie content by adding diced bell peppers, a handful of spinach, or chopped zucchini during the last 10-15 minutes of simmering. For a dairy-free option, swap Neufchatel cheese for full-fat coconut milk or a dairy-free cream cheese alternative.

Nutrition

Understanding the nutritional aspects of your meals helps you make informed choices. This hearty White Chicken Chili offers a balanced profile of protein, carbohydrates, and healthy fats.

Please note: Nutritional values are estimates and can vary based on specific ingredients and brands used.

Frequently Asked Questions (FAQ)

Final Thoughts

This creamy White Chicken Chili is more than just a meal; it’s an invitation to create cherished memories around your family table. With its straightforward steps and incredibly satisfying flavor, it proves that simple cooking can be profoundly joyful.

We hope you feel encouraged to try this comforting recipe, savoring each spoonful and making it your own. It’s wonderfully versatile and truly a crowd-plaser that everyone will adore. Please share your experiences and ratings with us!

Dominique

Creamy White Chicken Chili Recipe

A comforting and flavorful creamy white chicken chili recipe, featuring tender shredded chicken, cannellini beans, corn, and a blend of aromatic spices, finished with a touch of cream cheese and fresh lime juice.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Chili, Main Course, Soup

Cuisine: American, Tex-Mex

Calories: 500

Ingredients Equipment Method Notes

Ingredients

  

Main 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 (aka light cream 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 left-over chicken
• 1 Tbsp fresh lime juice
• 2 Tbsp chopped fresh cilantro plus more for serving

For Serving (Optional)

• Tortilla chips or strips, monterrey jack cheese, sliced avocado

Equipment

• Large pot
• fine mesh strainer or colander
• food processor

Method

 

Instructions

1. Heat olive oil in a large pot over medium-high heat, then sauté diced onion for 4 minutes before adding minced garlic and cooking for 30 seconds longer.
2. Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper, and salt and pepper to taste; bring to a boil, then reduce heat to medium-low and simmer for 15 minutes.
3. Drain and rinse cannellini beans, setting aside whole beans, then transfer 1 cup of beans to a food processor with 1/4 cup broth and puree until nearly smooth.
4. Add Neufchatel cheese, corn, whole beans, and pureed beans to the soup, stirring well, and simmer for 5-10 minutes longer.
5. Stir in chicken, fresh lime juice, and cilantro, then serve with optional toppings like Monterrey Jack cheese, avocado slices, and tortilla chips.

Notes

*Cooked rotisserie or left-over chicken saves time. Adjust spice level to your preference.

Dominique

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Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.

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