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White Chicken Chili Recipe
Ash Tyrrell

White Chicken Chili Recipe

I still remember the first time I made this white chicken chili 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
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Total Time 50 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Add cubed Neufchatel cheese and corn. Stir until the cheese melts completely. Let it simmer gently until the chili thickens.
  5. 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.