Bowl of creamy white chicken chili topped with cilantro and jalapeños

White Chicken Chili

ByCasey Monroe

why make this recipe

White Chicken Chili is a comforting dish that combines the warmth of a classic chili with the flavors of tender chicken and mild spices. It’s perfect for chilly nights or when you want something easy and delicious. This recipe comes together quickly, and you can use leftover chicken or a rotisserie chicken to make it even faster. Plus, it’s packed with beans, corn, and cheese, making it both hearty and satisfying.

how to make White Chicken Chili

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
  • 1 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp ground coriander
  • 1/4 tsp cayenne pepper
  • Salt and freshly ground black pepper, to taste
  • 1 (8 oz) pkg Neufchatel cheese (aka light cream cheese), cut into small cubes
  • 1 1/4 cup frozen or fresh corn
  • 2 (15 oz) cans cannellini beans
  • 2 1/2 cups shredded cooked rotisserie or leftover chicken
  • 1 tbsp fresh lime juice
  • 2 tbsp chopped fresh cilantro (plus more for serving)
  • Tortilla chips or strips
  • Monterey Jack cheese
  • Sliced avocado (for serving, optional)

Directions:

  1. Heat olive oil in a large pot over medium-high heat. Add the diced onion and sauté for 4 minutes. Next, add the minced garlic and sauté for 30 seconds longer.
  2. Pour in the chicken broth and add the green chilies, cumin, paprika, oregano, coriander, cayenne pepper, salt, and pepper to taste. Bring this mixture to a boil, then reduce the heat to medium-low and simmer for 15 minutes.
  3. Drain and rinse the beans in a fine mesh strainer or colander. Measure out 1 cup of the beans. Set the whole beans aside and transfer 1 cup of beans to a food processor along with 1/4 cup of broth from the soup. Puree until nearly smooth.
  4. Add the Neufchatel cheese to the soup along with the corn, whole beans, and the pureed beans. Stir well and let it simmer for another 5 to 10 minutes.
  5. Finally, stir in the chicken, fresh lime juice, and cilantro. Serve it up hot with Monterey Jack cheese, more cilantro, avocado slices, and tortilla chips if desired.

how to serve White Chicken Chili

White Chicken Chili can be served in bowls topped with Monterey Jack cheese, fresh cilantro, avocado slices, and a side of tortilla chips. This adds extra flavor and crunch to each bite. Enjoy it warm and let everyone customize their own bowl with the toppings they like.

how to store White Chicken Chili

If you have leftovers, let the chili cool down to room temperature. Store it in an airtight container in the refrigerator for up to 3 to 4 days. You can also freeze the chili for up to 3 months. When you are ready to eat it, thaw it in the fridge overnight and reheat on the stove or in the microwave.

tips to make White Chicken Chili

  • Use cooked rotisserie chicken for faster preparation.
  • If you like your chili spicier, add more cayenne or include jalapeños.
  • You can substitute the Neufchatel cheese with cream cheese if you can’t find it.
  • Add more veggies like bell peppers or zucchini for extra nutrition.
  • For a vegetarian version, skip the chicken and add more beans and vegetables.

variation

You can switch out the cannellini beans for black beans or pinto beans depending on your taste. You can also use different types of cheese, like pepper jack, for a spicy kick. For a smoky flavor, add smoked paprika or diced chipotle peppers.

FAQs

1. Can I make this dish ahead of time?
Yes! This chili tastes even better the next day because the flavors meld together.

2. Is White Chicken Chili spicy?
Not usually, but you can adjust the spices to your liking. If you like it spicy, adding more cayenne or jalapeños will help.

3. Can I use canned chicken?
Yes, if you’re short on time, you can substitute with canned chicken. Just make sure to drain it well before adding.