I’m so excited to share my White Chicken Chili recipe with you! This is a cozy, creamy chili that uses chicken, white beans, and mild green chiles. It is easy to make on a weeknight and gets even better the next day. Top it how you like and enjoy a bowl that feels warm and comforting.
Level: Easy
Total Time: 50 minutes
Prep Time: 15 minutes
Cook Time: 35 minutes
Yield: about 6 servings
Course: Main Course, Soup
Cuisine: American / Southwestern
I started making white chicken chili when I wanted a change from classic red chili. This version is lighter, creamy, and full of flavor without being heavy. It uses pantry staples like canned beans and green chiles, and it comes together quickly, especially if you use rotisserie chicken. I rely on a small trick to make the broth silky without using flour, and that is pureeing a portion of the beans with some of the broth. The result is a thick, cozy chili with plenty of protein and great toppings.
This recipe is forgiving and easy to scale up for guests, potlucks, or meal prep.
How to Make White Chicken Chili
This chili balances mild heat, warm spices, creamy beans, and tender chicken. Here is the overall plan:
• Sauté onion and garlic to build flavor.
• Add broth, green chiles, and spices and simmer to blend flavors.
• Purée some of the beans with a bit of broth to thicken the base.
• Stir in cream cheese, corn, the whole beans, and shredded chicken.
• Finish with lime and cilantro and serve with your favorite toppings.
Ingredients
• 1 small yellow onion, diced
• 1 tablespoon olive oil
• 2 cloves garlic, finely minced
• 2 (14.5 oz) cans low sodium chicken broth (about 4 cups)
• 1 (7 oz) can diced mild green chiles
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon smoked or sweet paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper, or less for mild heat
• Salt and freshly ground black pepper, to taste
• 1 (8 oz) package Neufchatel or light cream cheese, cubed (or regular cream cheese)
• 1 1/4 cups frozen or fresh corn kernels
• 2 (15 oz) cans cannellini beans or great northern beans, drained and rinsed
• 2 1/2 cups shredded cooked chicken (rotisserie or leftover chicken works well)
• 1 tablespoon fresh lime juice
• 2 tablespoons chopped fresh cilantro, plus more for serving
Optional toppings: shredded Monterey Jack or cheddar cheese, sliced avocado, tortilla chips or strips, extra cilantro, lime wedges, sour cream
Directions
- Cook the aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 4 minutes until it softens. Add the minced garlic and cook for 30 seconds until fragrant.
- Add liquids and spices: Pour in the chicken broth and add the diced green chiles, cumin, paprika, oregano, coriander, cayenne, and a pinch of salt and pepper. Bring the pot just to a boil, then lower the heat to medium low and let it simmer for 15 minutes so the flavors marry.
- Prepare the beans: Drain and rinse the cans of beans. Scoop out 1 cup of whole beans and set them aside. Put 1 cup of beans into a food processor or blender with about 1/4 cup of the hot broth from the pot. Puree until nearly smooth. If you do not have a processor, mash the beans with a fork and whisk them into the broth as best you can.
- Finish the chili: Add the cubed cream cheese to the pot and stir until it melts into the broth. Then add the corn, the whole beans you set aside, and the pureed bean mixture. Simmer for 5 to 10 minutes to warm through and thicken.
- Add chicken and herbs: Stir in the shredded chicken, fresh lime juice, and the chopped cilantro. Heat just until the chicken is warmed through, about 2 to 3 minutes. Taste and adjust salt, pepper, or cayenne as needed.
- Serve: Ladle into bowls and offer optional toppings such as cheese, avocado slices, tortilla chips, extra cilantro, or lime wedges.
Process Details
• Why sauté onion and garlic first: Cooking these briefly softens them and releases their flavor into the oil so the whole pot tastes richer.
• Why puree some beans: Pureed beans act like a natural thickener. They make the broth creamy without needing flour or a heavy roux.
• Cream cheese step: Cut the cream cheese into small cubes so it melts quickly and evenly. If the cream cheese is cold, take a little extra time to stir until smooth.
• Temperature control: Bring to a gentle simmer instead of a rolling boil. A simmer keeps the chicken tender and prevents the dairy from breaking.
• Crockpot option: You can make this in a slow cooker by combining broth, chiles, spices, beans, corn, and raw chicken breast. Cook low for 5 to 6 hours or high 3 to 4 hours, shred the chicken, then stir in the cream cheese until melted and finish with lime and cilantro.
Tips for Success
• I like using rotisserie chicken because it adds extra flavor and saves time.
• If you use cream cheese straight from the fridge, cut it into small cubes so it melts smoothly. You can also warm the cheese slightly in the microwave to help it blend.
• Start with less cayenne and add more if you want heat. Different brands of green chiles vary in spice.
• If you want the soup extra creamy, puree a second cup of beans and add them as well.
• To keep the corn texture bright, add frozen corn directly from the bag so it does not get mushy.
• If you prefer a lighter version, swap half the cream cheese for plain Greek yogurt and stir it in off the heat to avoid curdling.
Serving Ideas
• Top bowls with sliced avocado, shredded Monterey Jack, and a squeeze of lime.
• Crush tortilla chips on top for crunch or serve chips on the side for dipping.
• Offer chopped fresh cilantro and extra lime wedges at the table.
• Serve with warm cornbread, crusty bread, or a side salad for a fuller meal.
Storage & Freezing
• Refrigerator: Cool the chili to room temperature, transfer to an airtight container, and store for up to 3 to 4 days. Reheat gently on the stove over low to medium heat, stirring occasionally.
• Freezing: You can freeze the chili, but dairy can change texture after thawing. If you plan to freeze, consider leaving out the cream cheese and adding it when reheating. Freeze in a freezer safe container for up to 3 months. Thaw overnight in the fridge and reheat slowly on the stovetop.
Nutrition Info (Approximate per Serving)
• Calories: ~383
• Protein: ~33 g
• Fat: ~14 g
• Carbohydrates: ~35 g
• Fiber: ~8 g
• Sodium: ~525 mg
These numbers are estimates and will vary based on exact ingredients and portion sizes.
My White Chicken Chili is a reliable, cozy bowl of comfort that comes together with pantry staples and a little fresh chicken. Pureeing some beans is the small trick that gives it a creamy texture without heavy thickeners. I hope you enjoy serving it with your favorite toppings. It is perfect for chilly nights, game day, or making ahead for lunches. Once you try it, it will likely become one of your go to chili recipes too.
