Name: Creamy White Chicken Chili Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
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; 2 (15 oz) cans cannellini beans; 1 (8 oz) package Neufchatel cheese (light cream cheese), cut into small cubes; 1 1/4 cup frozen or fresh corn; 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 (optional); Monterey Jack cheese, shredded, for serving (optional); Sliced avocado, for serving (optional)

If you’re on the hunt for a cozy, flavorful dish that feels like a big comforting hug, this Creamy White Chicken Chili Recipe is exactly what you need. It’s one of those meals that warms you from the inside out and is surprisingly easy to make. Trust me, whether you’re new to chili or a seasoned soup lover, you’ll find that this creamy, slightly spicy chili has a magical way of turning any night into a special occasion. Plus, it’s perfect for using up leftover chicken and brings together fresh, savory ingredients in the best way possible.

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Why You’ll Love This Recipe

Creamy yet light: Thanks to Neufchatel cheese and pureed beans, you get creaminess without heaviness.
Quick and easy prep: Using shredded rotisserie chicken cuts your cooking time way down.
Flavorful and comforting: A blend of warm spices and fresh lime make all the difference.
Versatile for any occasion: Whether it’s a weeknight dinner or a weekend get-together, it fits right in.

A large blue pot filled with creamy soup that has a light orange color with green cilantro leaves scattered on top. Inside the soup, there are chunks of white chicken, pieces of yellow corn, and bits of green vegetables. On one side, thin slices of light green avocado are placed in a neat row, partially submerged in the soup. A dark wooden spoon is stirring the soup from the left side. The pot sits on a white cloth with blue stripes on a white marbled surface. In the background, there are some light beige tortilla chips and lime wedges. Photo taken with an iphone --ar 2:3 --v 7 - Creamy White Chicken Chili, White Chicken Chili, Chicken Chili recipes, Easy White Chicken Chili, Hearty chicken soup

Ingredients You’ll Need

These ingredients might look familiar, but combined, they create something truly special. Using a mix of spices, tender chicken, and beans, you get a hearty meal that’s perfectly balanced — plus, a little trick with the cheese makes it irresistibly creamy.

Flat lay of a small yellow onion whole with a few diced pieces nearby, two whole uncracked garlic cloves, a small white bowl of golden olive oil, a pile of shredded cooked rotisserie chicken, a small white bowl of diced green chilies, scattered dried cumin seeds beside small white bowls containing paprika, dried oregano, ground coriander, and cayenne pepper powders, a small white bowl of low-sodium chicken broth, a handful of fresh corn kernels, a small white bowl of canned cannellini beans, small cubes of fresh Neufchatel cheese on a simple white ceramic plate, a small wedge of fresh lime with a few lime wedges, and a small bunch of fresh cilantro sprigs placed symmetrically, all arranged on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Creamy White Chicken Chili, White Chicken Chili, Chicken Chili recipes, Easy White Chicken Chili, Hearty chicken soup

Yellow onion: Adds a subtle sweetness and depth of flavor once sautéed.
Olive oil: For sautéing onion and garlic smoothly without burning.
Garlic: Bring on the warmth and aroma, freshly minced for best taste.
Low-sodium chicken broth: You control the salt, and it forms the flavorful base.
Diced green chilies: Gives a mild spicy kick and a wonderful tang.
Cumin, paprika, oregano, coriander, cayenne pepper: This spice combo adds layers of warmth and complexity.
Salt and freshly ground black pepper: Balance the flavors just right.
Neufchatel cheese: This light cream cheese melts into creamy goodness without heaviness.
Frozen or fresh corn: Adds a touch of sweetness and bite.
Cannellini beans: Both whole and pureed for body and creaminess.
Shredded cooked chicken: Rotisserie chicken is my go-to for juicy, flavorful meat.
Fresh lime juice: Brightens the dish and cuts through richness.
Fresh cilantro: Adds a fresh, herbal finish that’s so inviting.
Optional toppings – tortilla chips, Monterrey Jack cheese, sliced avocado: Elevate your bowl just the way you like it.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Creamy White Chicken Chili Recipe can be. Once you get the basics down, feel free to play around with ingredients and seasonings to make it your own. It’s all about what you enjoy most and what you have on hand.

Spice level: I sometimes add extra cayenne or a diced jalapeño for more heat — my family goes crazy for it!
Beans swap: Cannellini can be replaced with great northern or navy beans if that’s what you have.
Dairy-free option: Skip the Neufchatel and stir in a bit of coconut cream for richness.
Chicken substitute: Leftover turkey works wonderfully around holidays, too.

How to Make Creamy White Chicken Chili Recipe

Step 1: Sauté your aromatics gently

Start by heating the olive oil over medium-high heat and sauté the diced onion for about 4 minutes until soft and translucent. Then add your finely minced garlic and sauté it for 30 more seconds to release all that wonderful fragrance — keep an eye on it so it doesn’t burn. This base really sets the flavor tone, so don’t rush it.

Step 2: Simmer with broth, chilies, and spices

Pour in the chicken broth and stir in the diced green chilies along with your carefully measured cumin, paprika, oregano, coriander, cayenne, and salt and pepper. Bring everything just to a boil, then lower the heat and let it simmer gently for 15 minutes. This gives your chili time to develop depth and meld the spices beautifully.

Step 3: Blend beans and add creamy elements

Drain and rinse the cannellini beans. Take about 1 cup of those beans and blend them with ¼ cup of your broth until nearly smooth — this little trick turns your chili extra creamy without needing heavy cream. Add the pureed beans, the rest of the whole beans, Neufchatel cheese cubes, and your corn into the pot. Stir everything and simmer for another 5-10 minutes so the cheese melts and flavors come together.

Step 4: Stir in chicken, lime, and cilantro

Finally, fold in your shredded rotisserie chicken, fresh lime juice, and chopped cilantro just before serving. This keeps the chicken tender and the cilantro bright and fresh. Give it a taste and adjust salt or spice if needed.

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Pro Tips for Making Creamy White Chicken Chili Recipe

Use cooked chicken: I discovered this trick when I switched to rotisserie chicken—it saves time and keeps the meat tender.
Don’t skip blending beans: Pureeing one cup of beans with broth adds luxurious creaminess without adding fat.
Balance spices early: Adding the lime juice and cilantro right at the end brightens the whole dish, and you can always adjust seasoning after.
Avoid overheating cheese: Add Neufchatel cheese just before simmering the last time to prevent curdling.

How to Serve Creamy White Chicken Chili Recipe

Creamy White Chicken Chili Recipe - Serving

Garnishes

I’m a big fan of topping this chili with shredded Monterrey Jack cheese—it melts into melty goodness. Plus, a few avocado slices add creaminess and a cool contrast to the warmth. Of course, fresh cilantro sprinkled on top is non-negotiable for that fresh herbal zing. If you like some crunch, tortilla chips or strips provide the perfect texture.

Side Dishes

When I serve this creamy white chicken chili, I often pair it with a simple green salad or cornbread. The slight sweetness of a skillet cornbread complements the spices well, and a crisp salad helps balance each creamy spoonful. For a quick meal, warm flour tortillas on the side never disappoint.

Creative Ways to Present

For special occasions, I’ve served this chili in small, rustic bowls stacked on a wooden board with all the toppings in little ramekins. It’s great for letting everyone customize their own bowl. Another idea? Ladle it into hollowed-out bread bowls—super fun and hearty for cold nights!

Make Ahead and Storage

Storing Leftovers

Leftovers of this creamy white chicken chili store beautifully in an airtight container in the fridge for up to 4 days. I’ve noticed that when you let it sit overnight, the flavors deepen even more, making the next-day meal extra delicious.

Freezing

If you’ve made a big batch, this chili freezes wonderfully. I portion it into freezer-safe containers or bags, leaving some space for expansion. When I thaw it, I do so overnight in the fridge, which keeps the texture smooth and tasty.

Reheating

Reheating is simple: I warm it gently on the stovetop over low heat, stirring occasionally to keep the cheese melted and prevent sticking. If it thickens too much, a splash of chicken broth or water brings it right back to perfect consistency.

FAQs

Can I use raw chicken instead of rotisserie?

You absolutely can, though I recommend shredding cooked chicken to avoid drying it out. If using raw, simmer chicken breasts in broth first, then shred and add back towards the end of cooking.
What if I don’t have a food processor for pureeing beans?

No worries! You can skip the pureeing step altogether. The chili won’t be as creamy, but it will still taste delicious and have a nice chunky texture.
Can I make this dairy-free?

Yes! Replace Neufchatel cheese with coconut cream or a dairy-free cream cheese option for that creamy texture without dairy.
How spicy is this chili?

This chili has a gentle warmth with mild heat from green chilies and cayenne; you can adjust cayenne up or down depending on your spice preference.
What sides go best with creamy white chicken chili?

I love pairing it with cornbread, tortilla chips, or a fresh green salad to balance the creaminess and spice.

Final Thoughts

This Creamy White Chicken Chili Recipe has become a staple in my kitchen because it’s the perfect balance of cozy and fresh—comfort food that feels a little special. I’ve made it for casual weeknights and family gatherings alike, and it always gets rave reviews. I hope you’ll give it a try, and maybe like me, it’ll become one of those go-to recipes you keep coming back to when you want something warm, flavorful, and downright satisfying.