The Best White Chicken Chili

This White Chicken Chili is hearty, creamy, and packed with comforting flavor. Made with tender shredded chicken, cannellini beans, green chilies, and warm spices, it’s a delicious alternative to traditional beef chili. A touch of Neufchâtel cheese makes it extra creamy without being heavy, while lime juice and cilantro brighten every spoonful. Perfect for weeknight dinners, meal prep, or game day gatherings, this easy white chicken chili recipe comes together in under an hour and makes about 8 cups enough to feed the whole family.

table of contents

Time Breakdown

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6
• Yield: About 8 cups
• Course: Dinner
• Cuisine: American

Ingredients List

• 1 small yellow onion, diced
• 1 tablespoon olive oil
• 2 cloves garlic, 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 Neufchâtel cheese (light cream cheese), cubed
• 1 ¼ cup frozen or fresh corn
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 2 ½ cups shredded cooked chicken (rotisserie or leftover)
• 1 tablespoon fresh lime juice
• 2 tablespoons chopped fresh cilantro

Optional Toppings:

• Tortilla chips or strips
• Shredded Monterey Jack cheese
• Sliced avocado
• Extra cilantro

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Large soup pot or Dutch oven
• Wooden spoon
• Knife
• Cutting board
• Food processor (optional, for extra creaminess)
• Colander

Step-by-Step Beginner-Friendly Instructions

1️⃣ Sauté the Aromatics

Heat olive oil in a large pot over medium-high heat.

Add diced onion and sauté for 4 minutes until softened.
Add garlic and cook for 30 seconds until fragrant.

2️⃣ Build the Flavor

Pour in chicken broth and add green chilies, cumin, paprika, oregano, coriander, cayenne, salt, and pepper.

Bring to a gentle boil, then reduce heat to medium-low and simmer for 15 minutes.

3️⃣ Make It Creamy 🫘

Drain and rinse beans.

Measure 1 cup beans, blend with ¼ cup broth in a food processor until nearly smooth.

Add Neufchâtel cheese, whole beans, corn, and pureed beans to the pot. Stir well.

Simmer another 5–10 minutes, stirring occasionally until slightly thickened.

4️⃣ Finish the Chili 🍲

Stir in shredded chicken, lime juice, and chopped cilantro.

Heat through for 2–3 minutes.

5️⃣ Serve

Ladle into bowls and top with Monterey Jack cheese, avocado slices, cilantro, and tortilla chips if desired.

Pro Tips

• Extra Creamy: Blend more beans for thicker chili.
• No Food Processor? Skip pureeing — it’ll still taste amazing.
• Meal Prep Friendly: Stores well in fridge up to 4 days.
• Freezer Option: Freeze in airtight container up to 3 months.

Nutrition Table

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 serving	383	33g	35g	14g	8g	5g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on ingredient brands and preparation. Percent Daily Values are based on a 2,000 calorie diet.

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