When Chicken Soup Meets Chili Night
The first time I made white chicken chili, it wasn’t planned. I was staring into my fridge at leftover rotisserie chicken and a can of beans, wondering what magic I could pull off before school pickup. I’d made red chili dozens of times—beefy, tomato-rich, hearty. But this time, I wanted something different. Something creamy, but not heavy. Spicy, but mellow enough for my kids to love it too.
What came out of that experiment was one of the most comforting things I’ve ever cooked. A velvety broth filled with tender chicken, sweet corn, and just the right hint of green chili heat. My twins, picky as they can be, asked for seconds. That’s when I knew this wasn’t just dinner—it was going to be a regular in our kitchen.
Why White Chicken Chili Became a Family Staple
This dish has become a go-to, especially during the colder months. It’s warm, filling, and soothing without feeling too rich. I’ve brought it to potlucks, made it for sick friends, and even hosted a casual chili night with three different versions—this one always disappeared first.
What makes white chicken chili stand out is how easy it is to make with everyday ingredients. The Neufchatel cheese melts in and makes everything silky. Cumin and coriander give it that deep, chili-like warmth. And the beans? They not only add body but also make it hearty enough to stand on its own.
Today, this recipe represents more than convenience. It’s comfort in a bowl. It’s how I’ve learned to make something nourishing with just a few pantry staples. Every time I simmer a pot, it reminds me that great meals don’t need to be complicated—they just need to be made with love.
White Chicken Chili
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
- Tortilla chips or strips monterrey jack cheese, sliced avocado for serving (optional)
Instructions
- Heat olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes minutes. Add garlic and saute 30 seconds longer.
- Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.
- Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth**.
- Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 – 10 minutes longer.
- Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.
Notes
**If you don’t own a food processor you can skip the pureeing step, soup just won’t be quite as creamy.
White Chicken Chili
Amount Per Serving
Calories 383Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 6g38%
Cholesterol 77mg26%
Sodium 525mg23%
Potassium 516mg15%
Carbohydrates 35g12%
Fiber 8g33%
Sugar 5g6%
Protein 33g66%
Vitamin A 560IU11%
Vitamin C 8.4mg10%
Calcium 166mg17%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
White Chicken Chili Ingredients & Flavor Tips
What You Need for the Perfect White Chicken Chili
The beauty of white chicken chili is how pantry-friendly it is. Most of the ingredients are probably already in your kitchen. The base starts with a small yellow onion and garlic sautéed in olive oil—this builds the savory foundation. Low-sodium chicken broth adds depth, while diced green chilies bring a subtle zing. A trio of spices—cumin, coriander, and paprika—work together to warm the dish from the inside out.
Then comes the secret weapon: Neufchatel cheese. It’s like cream cheese’s lighter cousin, and when added in cubes, it melts into the broth, creating that signature creaminess without feeling too heavy. Add corn for sweetness and texture, and cannellini beans for protein and body. Last, toss in pre-cooked shredded chicken, a splash of lime juice, and a sprinkle of cilantro to brighten everything up.
Even though this recipe is packed with flavor, it’s incredibly adaptable. Prefer spicier chili? Add jalapeños. Need it dairy-free? Use coconut milk or a cashew cream blend instead. The ingredients are flexible, but the result is always the same: a cozy, craveable chili that keeps you coming back for more.
Rotisserie Chicken vs. Raw: Why It Matters
You might wonder why this version of white chicken chili uses rotisserie or leftover cooked chicken instead of raw. Here’s the reason: time and texture. Rotisserie chicken is already seasoned and juicy, which adds instant flavor. Plus, you don’t have to worry about overcooking your chicken in the broth. Toss it in near the end, just long enough to warm through, and it stays tender every time.
Using precooked chicken also means this recipe comes together faster—around 30 minutes, start to finish. And on busy nights when dinner needs to happen fast, that’s a game-changer. If you have leftover grilled chicken or even turkey, those work beautifully too.
How to Make White Chicken Chili Creamy and Rich
Step-by-Step: From Sauté to Simmer
The process of making white chicken chili is wonderfully straightforward, yet every step layers flavor. You’ll start by heating olive oil in a large pot, then sautéing diced onions until they turn soft and golden. Add minced garlic and cook just until fragrant—don’t let it brown. This aromatic base is where all the flavor begins.
Next, stir in the chicken broth, green chilies, and spices: cumin, coriander, oregano, paprika, and a dash of cayenne for heat. Let this mixture simmer for 10 minutes to infuse the broth with spice. Then, add in the Neufchatel cheese cubes, stirring constantly until fully melted. This is the moment where the chili begins to transform into something irresistibly creamy.
Once smooth, it’s time to stir in the corn, beans, and shredded chicken. Let everything simmer gently for 10–15 minutes, just enough to meld the flavors. A squeeze of fresh lime juice at the end brightens it up, and a handful of chopped cilantro adds freshness and color.
How to Make It Extra Creamy (Without Extra Cream)
One of the most common questions I get is: “How do you make white chicken chili ultra-creamy without making it heavy?” The answer lies in a quick and easy trick—puree some of the beans. You can either mash them with a fork or use a food processor. This starchy blend thickens the chili naturally, creating a luscious texture without adding more dairy.
If you want to skip that step, no worries. The Neufchatel cheese already gives the chili a velvety feel, but the pureed beans are that secret step that makes the broth feel like silk. It’s a little extra effort with a big payoff.
For those who like a slightly thicker chili, let the pot simmer uncovered for a few extra minutes at the end. The liquid will reduce slightly, concentrating the flavor while thickening the base.
Serving, Toppings & Delicious Variations
How to Serve White Chicken Chili Like a Pro
Once your white chicken chili is hot and creamy, it’s time for the best part—toppings. This chili is a blank canvas for texture and flavor. I always offer a little topping bar when I serve it for family or guests. It turns dinner into something fun and customizable.
Start with a sprinkle of shredded Monterey Jack cheese—it melts beautifully into the hot chili. Add a few crushed tortilla chips or crispy tortilla strips for crunch. Sliced avocado brings coolness and richness, while extra cilantro gives a burst of brightness. Want a tangy twist? A dollop of plain Greek yogurt or sour cream works wonders.
You can serve it with warm cornbread, over a baked potato, or simply with a spoon. And let me tell you: it tastes even better the next day. The flavors deepen overnight, making it a fantastic make-ahead meal. I often double the batch and freeze half—it reheats beautifully for busy nights.
Flavor Twists & Easy Ingredient Swaps
This white chicken chili recipe is endlessly flexible. Want to make it vegetarian? Skip the chicken and add another can of beans or diced zucchini. Need it low-carb? Reduce the corn and use more shredded chicken and broth. You can also swap cannellini beans with great northern or navy beans depending on what you have.
Love heat? Stir in diced jalapeños or a splash of hot sauce. Want it smokier? A pinch of smoked paprika or fire-roasted green chilies will do the trick. And if you’re cooking for kids or spice-sensitive eaters, simply reduce the cayenne or skip it altogether.
The goal is a creamy, balanced chili that hits every note—warm, savory, tangy, and just a bit spicy. Once you make it your own, it’ll become a regular in your rotation just like it has in mine.
Frequently Asked Questions About White Chicken Chili
1. Can I make white chicken chili in a slow cooker?
Yes, absolutely. To adapt this recipe for a slow cooker, add all the ingredients except for the Neufchatel cheese, lime juice, and cilantro. Cook on low for 4–5 hours or high for 2–3 hours. Stir in the cheese during the last 30 minutes. Finish with lime juice and cilantro just before serving.
2. What’s the difference between white chicken chili and regular chili?
The biggest difference is in the base and proteins. Traditional chili is made with ground beef and tomato sauce, while white chicken chili uses shredded chicken, white beans, and a creamy broth—often with green chilies and a blend of warming spices instead of chili powder.
3. Can I freeze white chicken chili?
Yes, white chicken chili freezes well. Let it cool completely, then transfer to airtight containers. It can be frozen for up to 3 months. When reheating, thaw overnight in the fridge and warm on the stove, stirring occasionally to bring back the creamy texture.
4. How can I thicken white chicken chili without cream?
A great trick is to puree some of the beans with a little broth before adding them back to the pot. This adds body and creaminess naturally. You can also let the chili simmer uncovered for 10–15 minutes to reduce the liquid slightly.
A Bowl of Comfort You’ll Make Again and Again
There’s something deeply satisfying about a warm bowl of white chicken chili—especially when it comes together with simple ingredients and hardly any fuss. It’s creamy, flavorful, and endlessly comforting, whether it’s your first time making it or your fiftieth.
For me, it’s more than just a recipe—it’s a reminder that even in busy, chaotic weeks, good food doesn’t have to be complicated. Just a few pantry staples, a little love, and a dash of spice can bring people to the table and keep them coming back for more.
