If you’re looking for a meal that wraps you in warmth and flavor, White Chicken Chili is exactly what you need. Unlike traditional beef chili, this version is lighter, creamier, and packed with tender chicken, beans, and subtle spices that balance each other perfectly. The combination of creamy Neufchatel cheese, tender chicken, and fresh ingredients creates a soup that’s both filling and satisfying.
Why We Love This White Chicken Chili Recipe
This White Chicken Chili is more than just a soup; it’s a meal that brings comfort and ease to your dinner table. First, it’s quick to prepare, taking less than an hour from start to finish. Using pre-cooked shredded chicken, like rotisserie chicken, saves time and adds rich flavor without the hassle of cooking raw chicken from scratch.
Second, it’s versatile. You can easily adjust the spice level by adding more or less cayenne pepper, or swap ingredients depending on what you have on hand. Corn, beans, and chilies make this chili hearty and filling, while Neufchatel cheese gives it a creamy consistency that feels indulgent without being overly heavy.
Third, this recipe is family-friendly. Even picky eaters enjoy the mild creaminess, and the toppings allow everyone to customize their bowl. It’s perfect for meal prep, freezing, or serving at a casual gathering. You can make a large batch, and the flavors often taste even better the next day.
Ingredients for White Chicken Chili
To make your White Chicken Chili both flavorful and satisfying, you’ll need simple, fresh ingredients that combine beautifully. Here’s what you’ll use:
- 1 small yellow onion, diced
- 1 tablespoon 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 teaspoons cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- Salt and freshly ground black pepper, to taste
- 1 (8 oz) package Neufchatel 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 leftover chicken
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro, plus more for serving
- Optional toppings: tortilla chips or strips, shredded Monterrey Jack cheese, avocado slices
How to Make White Chicken Chili
Making White Chicken Chili is straightforward and rewarding. Start by heating olive oil in a large pot over medium-high heat. Add the diced onion and sauté for about four minutes until softened and fragrant. Then, add the minced garlic and cook for an additional 30 seconds, allowing the garlic to release its flavor without burning.
Next, stir in the chicken broth, diced green chilies, cumin, paprika, oregano, coriander, and cayenne pepper. Season the mixture with salt and black pepper to taste. Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 15 minutes. This simmering step allows the spices to meld together and infuse the broth with flavor.
While the soup simmers, drain and rinse your cannellini beans. Measure out one cup of beans and set them aside for pureeing. The remaining beans can stay whole and will add texture to the chili. Blend the reserved cup of beans with 1/4 cup of broth from the soup until nearly smooth. This puree creates a creamy consistency without needing heavy cream.
Return to the pot and stir in the Neufchatel cheese along with the corn, whole beans, and pureed beans. Let the chili simmer for another 5 to 10 minutes, allowing the cheese to melt and the flavors to combine beautifully. The chili should now be creamy, slightly thickened, and full of texture.
Finally, stir in the shredded chicken, fresh lime juice, and chopped cilantro. The chicken warms through, and the lime juice brightens the flavors. Serve your White Chicken Chili immediately, topping with shredded Monterrey Jack cheese, extra cilantro, avocado slices, or tortilla strips for added texture and flavor.
How to Serve White Chicken Chili
Serving White Chicken Chili is as fun as making it. You can offer bowls with a variety of toppings so everyone can customize their meal. Sprinkle freshly chopped cilantro and a few cubes of avocado for a fresh, creamy contrast to the warm, spiced chili. Tortilla chips or strips add crunch, while shredded cheese provides an extra layer of indulgence.
This chili pairs well with simple sides like cornbread, a crisp green salad, or warm, crusty bread to soak up the flavorful broth. For a lighter approach, serve it with just fresh cilantro and lime. You can also prepare it as a meal prep option: store portions in airtight containers and heat them up during the week for quick, comforting lunches or dinners.
Expert Tips for Making White Chicken Chili
To get the best results, follow a few expert tips. First, use pre-cooked chicken to save time and maintain tender meat. Rotisserie chicken works wonderfully, offering added flavor without extra seasoning.
Second, don’t skip the pureed beans if you want a creamy texture. A food processor or blender works well, but if you don’t have one, the chili will still taste delicious—it just won’t be as velvety.
Third, adjust the spice levels carefully. Cayenne pepper adds heat, but too much can overpower the delicate creaminess of the chili. Taste as you go, and remember you can always add more, but it’s hard to remove once it’s in.
Fourth, let the chili sit for a few minutes before serving. This allows the flavors to develop further, making each bite more balanced and satisfying. Finally, use fresh lime juice and cilantro at the end to brighten the dish. These fresh elements elevate the flavor and make it feel vibrant and lively.
How to Store White Chicken Chili
White Chicken Chili stores beautifully, making it ideal for meal prep. Allow the chili to cool completely, then transfer it to an airtight container. You can refrigerate it for up to 4 days, reheating gently on the stove or in the microwave.
For longer storage, freeze portions in freezer-safe containers for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat on the stove over low heat, stirring occasionally. Avoid boiling after freezing to maintain the creamy texture.
Variation of White Chicken Chili
You can easily tweak this White Chicken Chili to suit your taste. For extra heat, add diced jalapeños or more cayenne pepper. Swap the corn for roasted sweet potatoes for a seasonal twist, or replace the beans with black beans for a different flavor profile.
If you prefer a richer chili, add a splash of half-and-half or Greek yogurt just before serving. For a lighter version, reduce the cheese slightly or use a low-fat alternative. You can also make it vegetarian by replacing chicken with extra beans and roasted vegetables while keeping the creamy base intact.
FAQ About White Chicken Chili
Can I use raw chicken instead of pre-cooked?
Yes, but it will require extra cooking time. Cook the chicken first in the pot before adding the broth and other ingredients to ensure it’s fully cooked and tender.
How can I make this chili spicier?
Add extra cayenne pepper, diced jalapeños, or a pinch of crushed red pepper flakes. Taste as you go to avoid over-spicing.
Can I freeze White Chicken Chili?
Absolutely. Store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat gently.
What can I serve with this chili?
It pairs well with cornbread, tortilla chips, sliced avocado, shredded cheese, or a simple green salad.
Can I make it dairy-free?
Yes, swap Neufchatel cheese with a dairy-free cream cheese or coconut cream to maintain the creamy texture.
Can I prepare it in advance?
Definitely. You can make it a day ahead and store in the fridge. Flavors often improve after sitting overnight.
White Chicken Chili
Equipment
- Large Pot
- Blender or Food Processor
- Wooden Spoon
Ingredients
- 1 small yellow onion diced
- 1 Tbsp. olive oil
- 2 cloves garlic finely minced
- 2 cans low-sodium chicken broth 14.5 oz each
- 1 can diced green chilies 7 oz
- 1½ tsp. cumin
- ½ tsp. paprika
- ½ tsp. dried oregano
- ½ tsp. ground coriander
- ¼ tsp. cayenne pepper
- Salt and pepper to taste
- 1 package Neufchatel cheese 8 oz, cut into small cubes
- 1¼ cups corn fresh or frozen
- 2 cans cannellini beans 15 oz each
- 2½ cups shredded cooked chicken rotisserie or leftover
- 1 Tbsp. fresh lime juice
- 2 Tbsp. chopped fresh cilantro plus more for serving
- Optional toppings tortilla chips or strips, shredded Monterrey Jack cheese, avocado slices
Instructions
- Heat olive oil in a large pot over medium-high heat. Add the diced onion and sauté for about 4 minutes until softened.
- Add the minced garlic and cook for an additional 30 seconds.
- Stir in the chicken broth, diced green chilies, cumin, paprika, oregano, coriander, and cayenne pepper. Season with salt and pepper to taste.
- Bring the mixture to a gentle boil, then reduce heat and let it simmer for about 15 minutes.
- Drain and rinse the cannellini beans. Set aside 1 cup for pureeing.
- Blend the reserved cup of beans with ¼ cup of broth until nearly smooth, then return to the pot.
- Stir in the Neufchatel cheese, corn, whole beans, and pureed beans. Let simmer for another 5-10 minutes.
- Finally, stir in the shredded chicken, lime juice, and chopped cilantro. Serve hot with desired toppings.
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