This White Chicken Chili is a comforting, hearty dish that’s a delicious alternative to traditional red chili. It’s made with tender shredded chicken, flavorful spices, creamy Neufchatel cheese, and hearty cannellini beans. The combination of green chilies, cumin, and lime juice gives it a zesty, slightly spicy kick, making it perfect for a cozy dinner on chilly nights.
Whether you’re serving it for a weeknight meal or a gathering, this chili is easy to prepare, packed with protein, and bursting with flavor. Plus, it’s highly customizable—top it with your favorite additions like avocado, Monterey Jack cheese, or crispy tortilla strips for extra texture and taste.
Part 1: Ingredients and Step-by-Step Instructions
Essential Tools and Equipment
To make the best White Chicken Chili, having the right tools can make the process smooth and efficient:
- Large pot or Dutch oven – Helps cook everything evenly and allows for easy stirring.
- Cutting board and sharp knife – For chopping onions, garlic, and cilantro.
- Measuring spoons and cups – Ensures accurate seasoning and liquid ratios.
- Wooden spoon or spatula – Ideal for stirring without scratching your pot.
- Food processor (optional) – If you want a creamier texture by pureeing the beans.
Ingredients
Main 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
- 1 ½ teaspoons cumin
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- Salt and freshly ground black pepper, to taste
- 1 (8 oz) package Neufchatel cheese (light cream cheese), cut into small cubes
- 1 ¼ cups frozen or fresh corn
- 2 (15 oz) cans cannellini beans, drained and rinsed
- 2 ½ cups shredded cooked rotisserie or leftover chicken
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro, plus more for serving
Optional Toppings:
- Tortilla chips or strips
- Monterey Jack cheese
- Sliced avocado
Step-by-Step Instructions
1. Sauté the Onion and Garlic:
- Heat olive oil in a large pot over medium-high heat.
- Add the diced onion and sauté for about 4 minutes until softened.
- Stir in the garlic and cook for 30 more seconds until fragrant.
2. Simmer the Broth:
- Pour in the chicken broth and add the green chilies, cumin, paprika, oregano, coriander, cayenne pepper, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 15 minutes.
3. Puree the Beans (Optional for a Creamier Texture):
- Drain and rinse the cannellini beans.
- Measure out 1 cup of the beans and set the rest aside.
- Puree the 1 cup of beans with ¼ cup of broth from the soup using a food processor until smooth. (Skip this step if you prefer a chunkier chili.)
4. Add Cheese and Beans:
- Stir in the Neufchatel cheese, corn, whole beans, and pureed beans.
- Stir until the cheese melts and the soup is well combined.
- Simmer for an additional 5–10 minutes.
5. Finish the Chili:
- Stir in the shredded chicken, lime juice, and chopped cilantro.
- Taste and adjust seasoning as needed.
6. Serve:
- Serve the White Chicken Chili hot.
- Top with Monterey Jack cheese, sliced avocado, extra cilantro, and crispy tortilla strips for extra flavor.
Serving Suggestions
This chili is delicious on its own but even better with the right accompaniments:
- Warm cornbread – A classic side that complements the creamy chili.
- Buttery garlic bread – Adds a crispy contrast.
- Fluffy white or brown rice – A great way to make the meal even heartier.
- Sour cream or Greek yogurt – A creamy topping to balance the spice.
- Freshly chopped jalapeños – If you love extra heat.
- Crumbled queso fresco – For a rich, cheesy finish.
- Pickled red onions – A tangy contrast to the creamy chili.
- Roasted sweet potatoes – Adds a natural sweetness.
Common Mistakes to Avoid
1. Skipping the lime juice
Lime juice adds brightness that balances the flavors. Without it, the chili may taste flat.
2. Overcooking the chicken
If using raw chicken, simmer until just cooked, then shred. Overcooking makes it dry and stringy.
3. Not seasoning enough
Spices develop over time, so taste and adjust as needed. Do not be afraid to add a little more salt, cumin, or paprika if necessary.
4. Skipping the bean puree
Pureeing some of the beans helps create a thicker, creamier texture. If you prefer a chunky chili, you can skip this step, but the consistency will be thinner.
5. Adding the cheese too early
Neufchatel cheese should be added after the broth has simmered to prevent it from curdling. Stir it in once the heat is lowered to ensure a smooth and creamy consistency.
6. Using high heat for reheating
Reheat gently over medium-low heat to prevent the dairy from separating and to maintain the best texture.
7. Forgetting the toppings
Toppings like avocado, cheese, and tortilla chips add extra flavor and texture, making the chili even more enjoyable.
Storage and Reheating Instructions
Refrigeration
Store leftover chili in an airtight container in the refrigerator for up to 3 days.
Freezing
Freeze in a sealed, freezer-safe container for up to 3 months. Allow it to cool completely before freezing. When ready to eat, thaw overnight in the refrigerator.
Reheating
- Stovetop: Warm over medium heat, stirring occasionally until heated through. Add a splash of broth or water if it has thickened too much.
- Microwave: Heat in 30-second intervals, stirring in between, until fully warmed.
Frequently Asked Questions
1. Can I make this in a slow cooker?
Yes. Combine all ingredients except for the Neufchatel cheese, lime juice, and cilantro. Cook on low for 6 hours or high for 3 hours. Stir in the cheese, lime juice, and cilantro before serving.
2. Can I make it dairy-free?
Absolutely. Swap Neufchatel cheese for coconut cream or a dairy-free cream cheese alternative. The chili will still be creamy and flavorful.
3. What’s the best substitute for cannellini beans?
Great substitutes include great northern beans, navy beans, or even chickpeas.
4. How do I make it spicier?
Increase the cayenne pepper, add chopped jalapeños, or mix in hot sauce to taste.
5. Can I use raw chicken instead of rotisserie?
Yes. Add raw chicken breasts or thighs when you add the broth. Let it simmer until fully cooked, then remove, shred, and return to the pot.
6. Can I make this in advance?
Yes. This chili tastes even better the next day as the flavors develop. Prepare it a day ahead and store it in the refrigerator until ready to serve.
Conclusion
This White Chicken Chili is creamy, comforting, and packed with flavor. Whether you love it spicy, mild, extra cheesy, or loaded with toppings, it is an easy and delicious meal for any occasion. It is perfect for meal prep, freezes well, and can be customized to suit different tastes. Try it today and enjoy a warm, satisfying bowl of chili.
White Chicken Chili
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
- 1 ½ teaspoons cumin
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- Salt and freshly ground black pepper to taste
- 1 8 oz package Neufchatel cheese (light cream cheese), cut into small cubes
- 1 ¼ cups frozen or fresh corn
- 2 15 oz cans cannellini beans, drained and rinsed
- 2 ½ cups shredded cooked rotisserie or leftover chicken
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro plus more for serving
- Optional toppings: tortilla chips or strips Monterey Jack cheese, sliced avocado
Instructions
Sauté the Onion and Garlic:
- Heat olive oil in a large pot over medium-high heat.
- Add the diced onion and sauté for about 4 minutes until softened.
- Add the garlic and sauté for 30 more seconds until fragrant.
Simmer the Broth:
- Stir in the chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper, and season with salt and pepper.
- Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 15 minutes.
Puree the Beans (Optional):
- While the soup is simmering, drain and rinse the cannellini beans.
- Measure out 1 cup of beans, set the rest aside.
- Puree the 1 cup of beans with ¼ cup of broth from the soup in a food processor until smooth.
- If you don’t have a food processor, you can skip this step, but the soup will be slightly less creamy.
Add Cheese and Beans:
- Stir in the Neufchatel cheese, corn, whole beans, and pureed beans.
- Stir until the cheese melts and the soup is well combined.
- Simmer for an additional 5–10 minutes.
Finish the Chili:
- Stir in the shredded chicken, lime juice, and 2 tablespoons of chopped cilantro.
- Taste and adjust seasoning as needed.
Serve:
- Serve the chili hot with optional toppings like Monterey Jack cheese, sliced avocado, cilantro, and tortilla chips.
Notes
Creaminess: Skipping the pureeing step won’t affect the taste, but it will make the soup less creamy.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
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