The Best White Chicken Chili

White Chicken Chili is a creamy, cozy, and protein-packed twist on the classic chili we all know and love. Instead of red sauce and beef, this lighter version features tender shredded chicken, white beans, green chilies, and a blend of warming spices—all brought together in a rich, flavorful broth. It’s the perfect weeknight comfort food or a crowd-pleaser for chilly weekends. Plus, with options for stovetop or slow cooker prep, it’s flexible for every kind of cook. Whether you’re topping it with crispy tortilla strips, creamy avocado, or melty cheese, this chili is sure to become a family favorite.

❤️ Why You’ll Love This Recipe

this recipe

• Ready in under 1 hour
• Hearty and high in protein
• Creamy without needing heavy cream
• Perfect for leftovers or meal prep
• Easily made gluten-free and freezer-friendly
• Can be adapted to stovetop or crockpot

🛒 Ingredients

• 1 small yellow onion, diced
• 1 tbsp olive oil
• 2 cloves garlic, finely 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 (optional)
• Salt and freshly ground black pepper, to taste
• 2 (15 oz) cans cannellini beans (or Great Northern)
• 1¼ cups frozen or fresh corn
• 1 (8 oz) package Neufchâtel cheese or cream cheese, cubed
• 2½ cups shredded cooked rotisserie chicken
• 1 tbsp fresh lime juice
• 2 tbsp chopped fresh cilantro (plus more for serving)
• Optional toppings: sliced avocado, tortilla chips, shredded Monterrey Jack cheese

👩‍🍳 Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add diced onion and sauté for 4 minutes.
2. Add garlic and sauté for another 30 seconds.
3. Stir in chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. While the broth simmers, drain and rinse the beans. Set aside 1 cup. Transfer this cup of beans and ¼ cup broth to a blender or food processor and puree until mostly smooth.
5. Add Neufchâtel cheese, corn, remaining whole beans, and the pureed bean mixture to the pot. Stir until combined and cheese is melted. Simmer for another 5–10 minutes.
6. Stir in shredded chicken, lime juice, and cilantro. Cook until heated through.
7. Serve hot, garnished with extra cilantro, avocado slices, cheese, and tortilla chips.

⏱️ Recipe Details

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6

🧮 Nutrition Facts (Per Serving)

Approximate values, without toppings:
Calories: 383
Fat: 14g (Saturated Fat: 6g)
Carbs: 35g (Fiber: 8g, Sugar: 5g)
Protein: 33g
Sodium: 525mg
Cholesterol: 77mg

💡 Tips & Variations

• No food processor? Skip the puree step—chili will be slightly less creamy but still delicious.
• No rotisserie chicken? Use cooked shredded chicken breast or thighs.
• Spicier version: Add extra green chilies or a diced jalapeño.
• Thicker chili: Add an extra can of beans or reduce broth by ½ cup.
• Make it dairy-free: Skip the cheese and use cashew cream or coconut milk.

Crockpot Instructions:

• Use 1 lb raw chicken breasts. Add to crockpot with broth, spices, and green chilies.
• Cook on low for 5–6 hours or high for 3–4 hours.
• Remove and shred chicken.
• Stir in softened cream cheese, beans (whole + pureed), corn, lime juice, and cilantro. Cook on high until heated through.

🙋‍♀️ FAQs

Q: Can I freeze White Chicken Chili?
Yes! Let it cool completely, then freeze in airtight containers for up to 3 months.

Q: Can I use canned corn instead of frozen?
Absolutely. Just be sure to drain it first.

Q: Can I make it vegetarian?
Yes—skip the chicken and use extra beans or diced tofu.

Q: Can I use another type of bean?
Great Northern or navy beans are perfect substitutes.

Irresistible White Chicken Chili

This creamy, comforting white chicken chili is packed with flavor and protein. Easy to make and perfect for family dinners or cozy nights in.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6

Course: Main Course, Soup

Cuisine: American

Calories: 383

Ingredients Equipment Method Notes

Ingredients

  

• – 1 small yellow onion diced
• – 1 tbsp olive oil
• – 2 cloves garlic finely minced
• – 2 14.5 oz cans 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 optional
• – Salt & pepper to taste
• – 2 15 oz cans cannellini beans
• – 1¼ cups corn frozen or fresh
• – 1 8 oz Neufchâtel or cream cheese, cubed
• – 2½ cups shredded rotisserie chicken
• – 1 tbsp lime juice
• – 2 tbsp cilantro chopped
• – Optional toppings: avocado tortilla chips, cheese

Equipment

• Large pot or Dutch oven
• – Blender or food processor (optional)

Method

 

1. Sauté onion in olive oil for 4 minutes. Add garlic and cook 30 seconds.
2. Add broth, chilies, and spices. Simmer 15 minutes.
3. Puree 1 cup beans + ¼ cup broth in blender.
4. Add whole beans, corn, cream cheese, and bean puree. Simmer 5–10 minutes.
5. Stir in chicken, lime juice, and cilantro. Heat through.
6. Serve with desired toppings.

Notes

– For a thicker chili, reduce broth or add more beans.
– To make dairy-free, skip the cheese and substitute with plant-based cream.

🎁 Conclusion

This White Chicken Chili is comforting, flavorful, and incredibly easy to make. Whether you’re meal-prepping for the week or cooking for a crowd, it’s a guaranteed hit. Serve it with your favorite toppings, some warm cornbread, or a crisp green salad, and enjoy a bowl of cozy goodness that’ll keep you coming back for seconds.