I still remember the first time I made this White Chicken Chili Recipe and how amazing it smelled while simmering on the stove. When I tasted it, I couldn’t believe how creamy and flavorful it was.
It quickly became one of my favorite comfort meals for busy nights. I love how simple the ingredients are, yet the result feels special. Every time I make it, I know it will be a hit with family and friends.
If you enjoy hearty comfort-style meals, you may also like taco hashbrown casserole recipe.
Ingredients for White Chicken Chili Recipe
- 1 small yellow onion, diced — Finely chopped onion builds a flavorful base.
- 1 tablespoon olive oil — Use good-quality oil for better taste.
- 2 cloves garlic, minced — Fresh garlic gives stronger aroma and flavor.
- 2 cans (14.5 oz each) low-sodium chicken broth — Controls salt level and adds depth.
- 1 can (7 oz) diced green chilies — Adds mild heat and authentic chili flavor.
- 1½ teaspoons cumin — Essential for warm, earthy taste.
- ½ teaspoon paprika — Adds subtle smokiness.
- ½ teaspoon dried oregano — Enhances overall flavor balance.
- ½ teaspoon ground coriander — Gives gentle citrus undertones.
- ¼ teaspoon cayenne pepper (optional) — For extra spice.
- Salt and black pepper, to taste — Always adjust gradually.
- 1 package (8 oz) Neufchatel cheese, cubed — Makes the chili creamy without being too heavy.
- 1¼ cups corn (fresh or frozen) — Adds sweetness and texture.
- 2 cans (15 oz each) cannellini beans, drained and rinsed — Provide protein and thickness.
- 2½ cups cooked shredded chicken — Rotisserie chicken works best for convenience.
- 1 tablespoon fresh lime juice — Brightens and balances flavors.
- 2 tablespoons fresh chopped cilantro — Adds freshness.
- Tortilla chips, shredded cheese, avocado (optional toppings) — For serving.
- For another delicious and flavorful chicken idea, you can also try the easy teriyaki chicken recipe.
Note: This recipe serves approximately 6 people.
Variations
- Dairy-Free Option: Replace cream cheese with dairy-free cream cheese or coconut cream.
- Extra Spicy: Add diced jalapeños or extra cayenne.
- Vegetarian Version: Skip chicken and add more beans or vegetables. Use vegetable broth.
- Lower Carb: Reduce beans and increase chicken and spices.
- Flavor Boost: Add smoked paprika or a splash of hot sauce.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: About 50 minutes
Equipment You Need
- Large pot or Dutch oven — For cooking everything in one place.
- Cutting board — For safe and easy chopping.
- Sharp knife — Makes prep quicker.
- Blender or food processor — To puree beans for creaminess.
- Wooden spoon — For stirring without scratching cookware.
How to Make White Chicken Chili Recipe?
Step 1: Prepare the Base
Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft and translucent. Stir in garlic and cook briefly until fragrant. This step builds the foundation of flavor.
Step 2: Add Broth and Spices
Pour in chicken broth and green chilies. Add cumin, paprika, oregano, coriander, cayenne, salt, and pepper. Stir well and bring the mixture to a gentle simmer. Let it cook so flavors blend together.
Step 3: Thicken the Chili
Drain and rinse beans. Puree one portion of the beans with some broth until smooth. Stir the puree and remaining whole beans into the pot. This creates a naturally creamy texture without heavy cream.
Step 4: Add Cheese and Corn
Add cubed Neufchatel cheese and corn. Stir until the cheese melts completely. Let it simmer gently until the chili thickens.
Step 5: Finish and Serve
Add shredded chicken, lime juice, and cilantro. Stir and heat through for a few minutes. Taste and adjust seasoning before serving warm with toppings.
Additional Tips for Making This Recipe Better
- I always use freshly grated cheese instead of pre-shredded for better melting.
- I prefer rotisserie chicken because it saves time and stays juicy.
- I taste the chili at the end and adjust lime juice for brightness.
- If the chili is too thick, I add a little extra broth.
- Letting it sit for 10 minutes before serving improves flavor.
How to Serve White Chicken Chili Recipe?
Serve this chili in deep bowls for the best presentation. Top with shredded cheese, avocado slices, tortilla chips, and fresh cilantro. A squeeze of lime adds freshness. You can also serve it with warm cornbread or a simple side salad. For gatherings, set up a topping bar so everyone can customize their bowl.
Nutritional Information
Approximate per serving:
- Calories: About 380–400
- Protein: Around 30–35g
- Carbohydrates: Approximately 30–35g
- Fat: About 12–15g
(Nutrition may vary depending on ingredients used.)
Make Ahead and Storage
Refrigeration
Store cooled chili in an airtight container. It stays fresh in the refrigerator for up to 4 days. Reheat before serving.
Freezing
This chili freezes well. Store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat on the stovetop over low to medium heat. Add a splash of broth if needed to restore consistency. Stir frequently until hot.
Why You’ll Love This Recipe?
Here’s why this white chicken chili will become a favorite:
- Easy to Make: Simple ingredients and straightforward steps.
- Creamy and Comforting: Rich texture without being too heavy.
- Family-Friendly: Mild flavor that everyone enjoys.
- Great for Meal Prep: Stores and reheats beautifully.
- Customizable: Adjust spice level and toppings easily.
This creamy white chicken chili is comforting, flavorful, and perfect for any occasion. Once you try it, you’ll understand why it’s such a popular recipe. It’s simple enough for weeknights but impressive enough for guests. Enjoy every warm and delicious spoonful!
White Chicken Chili Recipe
Ingredients
Method
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft and translucent. Stir in garlic and cook briefly until fragrant. This step builds the foundation of flavor.
- Pour in chicken broth and green chilies. Add cumin, paprika, oregano, coriander, cayenne, salt, and pepper. Stir well and bring the mixture to a gentle simmer. Let it cook so flavors blend together.
- Drain and rinse beans. Puree one portion of the beans with some broth until smooth. Stir the puree and remaining whole beans into the pot. This creates a naturally creamy texture without heavy cream.
- Add cubed Neufchatel cheese and corn. Stir until the cheese melts completely. Let it simmer gently until the chili thickens.
- Add shredded chicken, lime juice, and cilantro. Stir and heat through for a few minutes. Taste and adjust seasoning before serving warm with toppings.
Notes
- I always use freshly grated cheese instead of pre-shredded for better melting.
- I prefer rotisserie chicken because it saves time and stays juicy.
- I taste the chili at the end and adjust lime juice for brightness.
- If the chili is too thick, I add a little extra broth.
- Letting it sit for 10 minutes before serving improves flavor.
