If you’re on the hunt for ultimate comfort food with a bright twist, look no further than The Best White Chicken Chili Recipe. This creamy, flavorful chili combines tender chicken, creamy beans, and just the right kick of spices to warm you up from the inside out. What makes this recipe truly special is the silky texture from Neufchâtel cheese and the fresh brightness of lime and cilantro, creating a bowl that feels like a hug on a chilly day. Whether you’re cooking for a weeknight dinner or entertaining friends, this recipe is both approachable and impressive.
Ingredients You’ll Need
The ingredients for The Best White Chicken Chili Recipe are refreshingly straightforward yet essential for building the perfect balance of creamy, spicy, and fresh flavors. Each one plays a crucial role, whether it’s adding depth, texture, or a pop of color to the dish.
- Yellow onion: Adds a subtle sweetness and aromatic base when sautéed.
- Olive oil: Helps soften the onion and garlic, creating a flavorful starting point.
- Garlic cloves: Bring a pungent aroma and deepen the overall flavor.
- Low-sodium chicken broth: Provides rich, savory liquid that carries all other flavors.
- Diced green chilies: Introduce a mild heat and a touch of acidity.
- Cumin: Earthy and warm, essential for that classic chili character.
- Paprika: Adds smoky undertones and vibrant color.
- Dried oregano: Gives an herbal brightness that balances spices.
- Ground coriander: Lends a subtle citrus-like flavor to brighten the chili.
- Cayenne pepper: Delivers just enough heat to wake up your taste buds.
- Salt and freshly ground black pepper: Key for seasoning and bringing all flavors together.
- Neufchâtel cheese: Creamy and lighter than cream cheese, melts perfectly for luscious texture.
- Frozen or fresh corn: Adds natural sweetness and slight crunch.
- Cannellini beans: Provide creaminess and hearty protein; some get pureed for thickness.
- Shredded cooked chicken: Tender meat makes this chili filling and protein-packed.
- Fresh lime juice: The zesty kick that brightens the entire bowl.
- Fresh cilantro: Herbaceous and fresh, with extra for garnish.
- Monterey Jack cheese: Melts beautifully on top for gooey goodness.
- Avocado slices: Offer cooling creaminess as a tasty contrast.
- Tortilla chips or strips: Provide crunch and a fun way to scoop up each bite.
How to Make The Best White Chicken Chili Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium-high heat. Toss in the diced yellow onion and sauté for about 4 minutes until it softens and becomes translucent. This process unlocks the onion’s natural sweetness and lays the flavorful foundation for the chili.
Step 2: Add Garlic for Depth
Next, stir in the finely minced garlic. Cook it just for 30 seconds to release its fragrance without browning. Garlic is key here for adding complexity and enhancing the warmth of your chili’s flavor profile.
Step 3: Build the Broth and Spice It Up
Pour in the chicken broth along with the diced green chilies, cumin, paprika, oregano, coriander, cayenne pepper, salt, and pepper. Bring everything up to a gentle boil, then reduce the heat to medium-low and let it simmer for 15 minutes. This step allows all those incredible spices and chili ingredients to mingle deeply, infusing the broth with plenty of personality.
Step 4: Puree Beans for Creaminess
While the soup simmers, scoop out one cup of cannellini beans and pulse them in a food processor with 1/4 cup of the hot broth until smooth. This pureed bean mix will enrich the chili with a velvety body without heavy cream, highlighting why this truly is The Best White Chicken Chili Recipe.
Step 5: Add Cheese, Corn, and Beans
Carefully fold the cubed Neufchâtel cheese, corn, whole cannellini beans, and your pureed beans back into the pot. Stir well and let it simmer for another 5 to 10 minutes so the cheese softens and the chili thickens to the perfect creamy consistency.
Step 6: Stir in Chicken, Lime, and Cilantro
Now it’s time for the star protein—add in the shredded chicken, fresh lime juice, and chopped cilantro. Give everything a good stir and taste for seasoning, adding salt and pepper if needed. This final touch brightens the flavors and makes the chili irresistibly fresh.
Step 7: Serve it Hot and Topped
Ladle the chili into bowls while it’s still steaming. Top each serving with shredded Monterey Jack cheese, more cilantro, avocado slices, and tortilla chips if you like a little crunch alongside creamy goodness. This final flourish brings that restaurant-quality vibe right to your home table.
How to Serve The Best White Chicken Chili Recipe
Garnishes
Garnishes are where you can have fun and customize each bowl. Fresh cilantro adds a fresh herbal punch, Monterey Jack cheese imparts melty richness, and creamy avocado slices balance the heat perfectly. Tortilla chips or strips make a satisfying crunch that’s just downright addictive with every bite.
Side Dishes
You might want to pair this chili with a simple green salad for freshness or warm cornbread that’s perfect for soaking up every last drop. A side of lime wedges is also fantastic to let guests add an extra citrus zing if desired.
Creative Ways to Present
Serve this chili in rustic bowls with a dollop of Greek yogurt or sour cream for an additional creamy element. For a cozy crowd, present it in a slow cooker on the table with small bowls of toppings so everyone can customize their own. If you want a handheld option, spoon it into soft flour tortillas and top with cheese and cilantro for chili tacos that no one will forget.
Make Ahead and Storage
Storing Leftovers
This chili keeps beautifully in the fridge for up to 4 days. Store it in an airtight container to preserve all those vibrant flavors and creamy textures. Leftovers often taste even better the next day as the spices deepen.
Freezing
You can freeze The Best White Chicken Chili Recipe in portions for up to 3 months. Just make sure it cools completely before transferring to freezer-safe containers or bags. When ready to enjoy, thaw overnight in the fridge for best results.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently until warmed through. You might want to add a splash of chicken broth or water to adjust the thickness since it can thicken after refrigeration.
FAQs
Can I use cream cheese instead of Neufchâtel cheese?
Absolutely! While Neufchâtel cheese is lighter and melts beautifully, cream cheese will work just fine and give the chili a rich, creamy texture. Just keep in mind it might be a bit heavier.
Is there a vegetarian version of The Best White Chicken Chili Recipe?
Yes! Simply omit the chicken and use vegetable broth instead of chicken broth. You can add extra beans, corn, or even diced potatoes to boost the heartiness and still enjoy the same great creamy flavor.
How spicy is this chili?
This recipe has a gentle heat from the green chilies and cayenne pepper that can be easily adjusted to your liking. For a milder version, reduce or omit the cayenne; for more heat, add extra cayenne or some chopped jalapeños.
Can I prepare this in a slow cooker?
Definitely! Start by sautéing the onions and garlic before adding everything to the slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours, then finish by stirring in the cheese, chicken, lime, and cilantro.
What type of chicken works best?
Shredded rotisserie chicken is ideal because it’s already cooked and super tender, which saves time. You can also use leftover cooked chicken breast or thighs—both work wonderfully in this chili.
Final Thoughts
Once you try The Best White Chicken Chili Recipe, it’s guaranteed to become a favorite go-to comfort meal. It’s creamy, flavorful, easy to make, and endlessly customizable. Whether you’re looking to warm up on a cozy night or impress guests with a simple yet delicious dish, this chili hits all the right notes. Give it a try—you might just find your new favorite bowl of comfort.
Print
The Best White Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This creamy and flavorful White Chicken Chili combines tender shredded chicken, white beans, green chilies, and a blend of spices in a comforting, rich broth. Enhanced with Neufchâtel cheese for a velvety texture and topped with fresh cilantro, avocado, and crunchy tortilla chips, this chili is perfect for a cozy dinner that’s both satisfying and simple to prepare.
Ingredients
Main Ingredients
- 1 small yellow onion, diced
- 1 tablespoon olive oil
- 2 cloves garlic, finely minced
- 2 cans (14.5 oz each) low-sodium chicken broth
- 1 can (7 oz) diced green chilies
- 1 1/2 teaspoons cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- Salt and freshly ground black pepper, to taste
- 1 package (8 oz) Neufchâtel cheese (light cream cheese), cubed
- 1 1/4 cups frozen or fresh corn
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 2 1/2 cups shredded cooked rotisserie or leftover chicken
- 1 tablespoon fresh lime juice
- 2 tablespoons fresh cilantro, chopped (plus more for serving)
- Monterey Jack cheese, shredded (for topping)
- Sliced avocado (for serving)
- Tortilla chips or strips (for serving)
Instructions
- Sauté Onions: In a large pot over medium-high heat, add olive oil. Sauté the diced onion for about 4 minutes until softened.
- Add Garlic: Add minced garlic to the pot and sauté for another 30 seconds until fragrant.
- Simmer Broth and Spices: Pour in the chicken broth, diced green chilies, cumin, paprika, oregano, coriander, cayenne pepper, salt, and pepper. Bring the mixture to a boil, then reduce heat to medium-low and let it simmer for 15 minutes to develop the flavors.
- Puree Beans: While the soup simmers, place 1 cup of the cannellini beans along with 1/4 cup of the hot broth from the pot into a food processor. Blend until smooth to help thicken the chili.
- Add Cheese, Corn, and Beans: Stir the cubed Neufchâtel cheese, frozen or fresh corn, whole drained cannellini beans, and the pureed beans into the pot. Continue to simmer for 5 to 10 minutes, stirring occasionally, until the cheese is melted and the chili thickens.
- Finish with Chicken and Fresh Ingredients: Add the shredded cooked chicken, fresh lime juice, and chopped cilantro to the chili. Stir well and taste for seasoning, adjusting salt and pepper as needed.
- Serve: Ladle the white chicken chili into bowls and garnish with shredded Monterey Jack cheese, extra cilantro, sliced avocado, and crunchy tortilla chips or strips for texture and flavor.
Notes
- Using low-sodium chicken broth helps better control the salt level in the chili.
- Neufchâtel cheese adds creaminess with less fat than traditional cream cheese.
- Pureeing a portion of the beans thickens the chili without adding flour or other thickeners.
- Leftover rotisserie chicken is a convenient and flavorful option for this chili.
- Adjust cayenne pepper amount to suit your preferred spice level.
- Adding fresh lime juice at the end brightens the flavors and adds a subtle tang.
- For a thicker chili, simmer longer or reduce the amount of broth slightly.
