You’ll love how comforting and creamy The Best White Chicken Chili tastes on a chilly night. It’s loaded with tender chicken, hearty beans, and mild spice that warms you up fast. Ready in under an hour, it’s simple, cozy, and perfect for game day or a quick weeknight meal.
Table of Contents
Why You’ll Love This White Chicken Chili
The Best White Chicken Chili is everything you crave in a bowl of comfort. It’s creamy, rich in flavor, and packed with protein from tender rotisserie chicken and beans. The mild heat from green chilies blends beautifully with spices like cumin and coriander, creating the perfect balance of warmth and flavor. You can make it in about 50 minutes, which makes it an easy weeknight meal when life gets busy. Plus, it’s completely customizable — add your favorite toppings, use fresh or canned corn, or adjust the spice level to your taste. This comforting fall soup is also perfect for Halloween gatherings, football nights, or cozy winter dinners. It’s a crowd-pleaser you’ll make again and again.
Ingredients You’ll Need
Core Ingredients
- Yellow onion: Adds depth and sweetness when sautéed.
- Olive oil: Helps soften the aromatics and carry flavor.
- Garlic cloves: A touch of garlic makes everything smell and taste irresistible.
- Chicken broth: The base that keeps everything savory and rich.
- Green chilies: Mildly spicy and slightly smoky for that signature chili flavor.
- Cumin, paprika, oregano, coriander, cayenne: These spices build layers of warmth and complexity.
- Neufchatel cheese (or light cream cheese): Creates that silky, creamy texture without heavy cream.
- Corn: Adds color, texture, and a bit of sweetness.
- Cannellini beans: Give body and make the chili hearty and satisfying.
- Shredded cooked chicken: Rotisserie chicken is quick, juicy, and perfectly seasoned.
- Lime juice: Brightens the flavors and balances the creaminess.
- Fresh cilantro: Adds freshness and color right before serving.
Optional Toppings and Swaps
Top your chili with Monterrey Jack cheese, creamy avocado slices, or crunchy tortilla chips for extra flavor. You can also swap Great Northern beans for cannellini if that’s what you have on hand. If you’re out of frozen corn, canned corn works perfectly. These flexible options make this recipe easy to adapt to what’s in your kitchen, keeping it stress-free every time you cook.
How to Make The Best White Chicken Chili (Step-by-Step)
Sauté Aromatics
Heat olive oil in a large pot over medium-high. Add diced onion and cook for about 4 minutes until it softens and becomes fragrant. Then, stir in the minced garlic for about 30 seconds. This step builds the foundation for your chili’s flavor, so don’t rush it.
Build the Base
Next, pour in the chicken broth, diced green chilies, and all your spices — cumin, paprika, oregano, coriander, cayenne, salt, and pepper. Stir everything together and bring the pot to a boil. Once boiling, lower the heat and let it simmer for 15 minutes so the flavors can meld beautifully.
Create Creamy Texture
Meanwhile, rinse your beans and measure one cup. Blend them with about ¼ cup of the hot soup broth until smooth. This trick thickens the chili naturally. Then add cubed Neufchatel cheese, corn, the blended beans, and the remaining whole beans. Stir until the cheese melts and everything becomes creamy and thick.
Add Chicken and Finish
Now it’s time for the shredded chicken. Add it to the pot along with the lime juice and chopped cilantro. Stir gently, and let it warm through for a few more minutes. The lime and herbs give the chili a light, fresh finish that balances the richness.
Serve and Garnish
Ladle the chili into bowls and top it with cheese, avocado, or crushed tortilla chips. For a comforting, creamy side idea, try this hearty and creamy sausage potato soup next time.
The Secret to Creamy White Chicken Chili
The real secret behind The Best White Chicken Chili’s rich texture is blending some of the beans with broth and using Neufchatel or light cream cheese instead of heavy cream. It creates a naturally velvety base that tastes indulgent but stays light. If you don’t have a blender, simply mash the beans with a fork before adding them to the pot — it still gives that thick, satisfying consistency. This simple trick makes The Best White Chicken Chili stand out from the rest without any complicated steps.
Crockpot (Slow Cooker) Version
For an effortless version, place raw chicken breasts, broth, green chilies, and seasonings into your slow cooker. Cook on high for about 3 hours or low for 5 to 6 hours. Near the end, add the cubed cream cheese and let it melt in. Then stir in the pureed beans, corn, shredded chicken, lime juice, and cilantro. It’s the slow cooker chili perfect for weeknights — minimal prep, maximum flavor, and it fills your kitchen with the coziest aroma.
Expert Tips for the Perfect Bowl
Use rotisserie chicken for the best texture and flavor. It saves time and keeps the meat tender. Always season to taste — the lime juice and a pinch of salt can make a huge difference. To control spice levels, add or skip cayenne pepper depending on your preference. For the creamiest finish, stir the cheese gently until it melts completely. Leftovers are even better the next day, so store them in the fridge and reheat slowly on the stove. If you love creamy soups, you’ll also enjoy this absolutely ultimate potato soup for your next dinner.
Serving Ideas & Pairings
This chili pairs beautifully with buttery cornbread, crunchy tortilla chips, or a crisp green salad. It’s a cozy dish for fall dinners, football parties, or even casual family nights. You can also serve it alongside a comforting chicken vegetable soup recipe for a heartwarming soup spread everyone will love.
Storage & Reheating Instructions
Let leftovers cool completely before refrigerating. Store in an airtight container for up to 4 days. To freeze, portion the chili into containers and store for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of broth to loosen it if needed. Avoid boiling to keep the creamy texture smooth.
Other Recipes You May Enjoy
- White bean soup packed with flavor
- Easy split pea soup for cozy nights
- Hearty and creamy sausage potato soup
Conclusion
This Best White Chicken Chili is comforting, creamy, and full of satisfying flavor. It’s simple to make and perfect for both busy weeknights and relaxed weekends. You’ll love how easily it comes together with just a few wholesome ingredients. Try it once, and it’ll become a staple in your kitchen. For more cozy ideas, follow along on Pinterest and share your bowl of happiness today!
The Best White Chicken Chili
Equipment
- Large pot for cooking the chili
- Blender or food processor for blending beans with broth
- Wooden spoon for stirring ingredients
- Ladle for serving
Ingredients
- 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
- 1½ teaspoons ground cumin
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- to taste salt and freshly ground black pepper
- 1 (8 oz) package Neufchatel cheese (or light cream cheese), cubed
- 1¼ cups frozen or fresh corn
- 2 (15 oz) cans cannellini beans, drained and rinsed
- 2½ cups shredded cooked rotisserie or leftover chicken
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro, plus more for garnish
- optional Monterrey Jack cheese, sliced avocado, tortilla chips for topping
Instructions
- In a large pot, heat olive oil over medium-high heat. Sauté diced onion for 4 minutes, then add garlic and cook for 30 seconds until fragrant.
- Stir in chicken broth, diced green chilies, cumin, paprika, oregano, coriander, cayenne, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Rinse beans and blend 1 cup of them with ¼ cup broth until smooth. Add blended beans, remaining whole beans, cubed Neufchatel cheese, and corn to the pot. Stir until creamy.
- Stir in shredded chicken, fresh lime juice, and cilantro. Simmer for 5–10 minutes until warmed through and creamy.
- Serve warm and top with Monterrey Jack cheese, avocado slices, or tortilla chips. Garnish with extra cilantro if desired.
