White Chicken Chili is a soul-warming dish that delivers bold flavor, creamy texture, and a kick of spice in every spoonful. This recipe transforms humble pantry staples—like cannellini beans, green chilies, and shredded chicken—into a comforting chili that’s perfect for cold nights, football Sundays, or weeknight dinners.
Whether you’re using rotisserie chicken or leftover roast, this version is fast, flavorful, and ready in under an hour. Topped with avocado, crunchy tortilla chips, and a sprinkle of Monterey Jack cheese, it’s no surprise this White Chicken Chili has become a go-to favorite for families everywhere.
Table of Contents
Why You’ll Love This Recipe
- Fast and filling: Ready in 50 minutes from start to finish
- Protein-packed: Each serving delivers over 30g of protein
- Creamy without flour: Pureed beans make it thick and luscious
- Make-ahead friendly: Even better the next day
- Crockpot adaptable: Simple steps to go low and slow
Ingredients
- 1 small yellow onion, diced
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 2 (14.5 oz) cans low-sodium chicken broth
- 1 (7 oz) can diced green chilies (mild or spicy)
- 1½ tsp ground cumin
- ½ tsp paprika
- ½ tsp dried oregano
- ½ tsp ground coriander
- ¼ tsp cayenne pepper (optional)
- Salt and pepper, to taste
- 1 (8 oz) pkg Neufchatel cheese (or cream cheese), cubed
- 1¼ cups frozen or fresh corn
- 2 (15 oz) cans cannellini beans, drained and rinsed
- 2½ cups shredded rotisserie or cooked chicken
- 1 tbsp fresh lime juice
- 2 tbsp fresh cilantro, chopped
- Optional toppings: Monterey Jack cheese, avocado slices, tortilla chips, more cilantro
Instructions
- In a large pot or Dutch oven, heat olive oil over medium-high heat.
- Add onion and sauté for 4 minutes until soft.
- Stir in garlic and cook 30 seconds more.
- Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne, salt, and pepper. Bring to a boil.
- Reduce heat to medium-low and simmer for 15 minutes.
- While simmering, measure out 1 cup of the beans. Puree them with ¼ cup broth from the pot using a food processor or immersion blender.
- Add Neufchatel cheese, corn, whole beans, and pureed beans to the pot. Stir well and simmer 5–10 minutes.
- Stir in shredded chicken, lime juice, and cilantro.
- Serve hot with toppings of choice.
Recipe Details
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Yield: About 8 cups
Nutrition Facts (Per Serving)
- Calories: 383
- Protein: 33g
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 8g
- Sugar: 5g
- Sodium: 525mg
Tips & Variations
- Dairy-free option: Skip the cream cheese or substitute with cashew cream
- Make it spicier: Use hot green chilies or add more cayenne
- Thicker chili: Add more pureed beans or mash some in the pot
- Slow cooker method: Use raw chicken breasts, cook 5–6 hours on low, then shred and finish as above
FAQs
Q: Can I make this ahead of time?
Yes! This chili reheats well and tastes even better the next day.
Q: What if I don’t have a food processor?
Skip the bean puree step—it’ll be slightly less creamy, but still delicious.
Q: Can I freeze White Chicken Chili?
Absolutely. Freeze in airtight containers for up to 2 months.
Q: Can I use turkey instead of chicken?
Yes, leftover cooked turkey is a great substitute.
Irresistible White Chicken Chili
Equipment
- – Large Dutch oven
- – Food processor or blender (optional)
- Ladle
Ingredients
- – 1 small yellow onion diced
- – 1 tbsp olive oil
- – 2 cloves garlic minced
- – 2 14.5 oz cans low-sodium chicken broth
- – 1 7 oz can diced green chilies
- – 1½ tsp ground cumin
- – ½ tsp paprika
- – ½ tsp dried oregano
- – ½ tsp ground coriander
- – ¼ tsp cayenne pepper
- – Salt and pepper to taste
- – 1 8 oz pkg Neufchatel cheese, cubed
- – 1¼ cups frozen or fresh corn
- – 2 15 oz cans cannellini beans, drained and rinsed
- – 2½ cups shredded rotisserie or cooked chicken
- – 1 tbsp fresh lime juice
- – 2 tbsp chopped cilantro
- – Optional: Monterey Jack cheese avocado, tortilla chips
Instructions
- Heat oil in a large pot and sauté onion 4 mins. Add garlic, cook 30 sec.
- Stir in broth, green chilies, spices, salt, and pepper. Bring to boil.
- Reduce to simmer for 15 mins.
- Puree 1 cup beans with ¼ cup broth.
- Add cheese, corn, beans (whole + pureed). Simmer 10 mins.
- Stir in chicken, lime juice, and cilantro. Serve with toppings.
Notes
– For extra heat, double the chilies or cayenne
– Freeze leftovers for up to 2 months
Conclusion
This White Chicken Chili recipe is everything a cozy meal should be—creamy, hearty, and full of zesty flavor. It’s quick enough for weeknights and comforting enough for special occasions. Whether topped with creamy avocado or crunchy chips, every bowl is pure comfort food bliss.