If you are craving a comforting bowl of warmth that still feels fresh and vibrant, you absolutely need to try The Best White Chicken Chili Recipe. This delightful twist on classic chili swaps out the red beans and tomato base for creamy cannellini beans and mild green chilies, creating a rich yet bright flavor profile. It’s cozy, packed with tender chicken, and perfectly spiced to please every palate, making it a go-to recipe for chilly evenings or when you want a hearty meal that feels both nourishing and exciting.
Ingredients You’ll Need
Gathering the right ingredients is the first step to creating The Best White Chicken Chili Recipe. Each item is straightforward and brings something special to the table—whether it’s the creaminess of Neufchâtel cheese or the fresh zing of lime juice. These simple elements combine to make a wonderfully balanced chili that’s bursting with flavor and perfect texture.
- Yellow onion: Diced for a mild sweetness and soft texture that forms the chili’s flavorful base.
- Olive oil: Used for sautéing the onion and garlic, enhancing the warmth and aroma.
- Garlic: Finely minced to infuse the chili with a subtle pungency without overpowering other flavors.
- Low-sodium chicken broth: Adds rich depth while allowing you to control the salt level.
- Diced green chilies: Infuse a gentle heat and vibrant color without overwhelming spice.
- Spices (cumin, paprika, oregano, coriander, cayenne pepper): Work in harmony to give the chili an earthy, smoky, and lightly spicy character.
- Salt and black pepper: Essential for seasoning and bringing all the flavors together.
- Neufchâtel cheese: Cubed to melt effortlessly into creamy goodness that thickens the chili beautifully.
- Corn (frozen or fresh): Adds natural sweetness and a pop of texture.
- Cannellini beans: Provide protein and a smooth, buttery texture, especially when partially pureed.
- Shredded cooked chicken: The hearty star that makes this chili both filling and satisfying.
- Fresh lime juice: Brightens the dish with a refreshing citrus kick.
- Fresh cilantro: Offers an herbal vibrancy, both mixed in and for garnish.
- Monterey Jack cheese, avocado, tortilla chips: Optional toppings that add melting richness, creamy contrast, and crunchy excitement.
How to Make The Best White Chicken Chili Recipe
Step 1: Sauté the Onion
Begin by heating olive oil in a large pot over medium-high heat. Add your diced yellow onion and sauté for about 4 minutes until it softens and becomes translucent. This step unlocks the onion’s natural sweetness and forms a flavorful foundation for the chili.
Step 2: Add the Garlic
Next, toss in the minced garlic and cook for another 30 seconds. Be careful not to let it brown, as this keeps the garlic’s bright, fresh flavor intact, which is key for balancing the chili’s spices.
Step 3: Build the Broth and Spice Base
Pour in the chicken broth and add diced green chilies along with cumin, paprika, oregano, coriander, cayenne, salt, and pepper. Bring this mixture to a boil, then lower the heat and let it gently simmer for 15 minutes. This slow simmer lets the spices meld beautifully and allows the broth to absorb the essence of the chilies and herbs.
Step 4: Prepare the Bean Puree
While the chili is simmering, puree one cup of cannellini beans with about 1/4 cup of the hot broth in a food processor until smooth. This simple trick lends the chili a luxuriously creamy texture without needing heavy cream.
Step 5: Combine Cheese, Corn, and Beans
Stir the cubed Neufchâtel cheese, corn, whole cannellini beans, and the pureed beans into the pot. Continue simmering for 5 to 10 minutes, until the cheese melts completely and the chili thickens to a hearty consistency. This step is where the chili really starts to come together into something extraordinary.
Step 6: Add Chicken, Lime, and Cilantro
Finally, fold in your shredded chicken, fresh lime juice, and chopped cilantro. Give it a taste and adjust salt and pepper as needed. The lime lifts the dish, giving it a fresh pop that balances the creamy, spiced broth perfectly.
Step 7: Serve Hot with Tasty Toppings
Serve your chili steaming hot, topped generously with shredded Monterey Jack cheese, extra cilantro, slices of creamy avocado, and crunchy tortilla chips if you like. This final flourish adds texture and layers of flavor, making every spoonful an absolute delight.
How to Serve The Best White Chicken Chili Recipe
Garnishes
Toppings really elevate this chili to the next level. A sprinkle of Monterey Jack cheese melts into the warm chili, while fresh cilantro brings brightness. Creamy avocado slices contrast beautifully with the chili’s subtle heat. For the perfect crunch, scatter some tortilla chips or strips on top to add a satisfying texture.
Side Dishes
This chili stands well on its own but pairing it with warm cornbread or a simple green salad can round out the meal wonderfully. The cornbread’s buttery richness complements the chili’s spices, while a crisp salad adds freshness and balance to the plate.
Creative Ways to Present
Serve the chili in cozy bowls with a lime wedge on the side for an extra citrus squeeze, or fill small ramekins to create individual servings perfect for dinner parties. For a fun twist, try layering chili, cheese, and avocado in a deep dish and broil briefly for a bubbly, golden topping.
Make Ahead and Storage
Storing Leftovers
Leftover chili keeps beautifully in an airtight container in the fridge for up to 4 days. This makes it a great candidate for meal prep or a quick weekday dinner that’s already made and bursting with flavor.
Freezing
You can freeze The Best White Chicken Chili Recipe for up to 3 months in freezer-safe containers. Because of the cream cheese and avocado toppings, it’s best to freeze the chili without garnishes and add fresh avocado and cheese when reheating to maintain their perfect texture and flavor.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently to prevent sticking and ensure even warming. If the chili has thickened in the fridge, add a splash of broth or water to loosen it up. Top with fresh garnishes after warming to revive that just-made appeal.
FAQs
Can I use regular cream cheese instead of Neufchâtel cheese?
Yes, you can substitute regular cream cheese, but Neufchâtel is lower in fat and melts more smoothly, giving the chili a lighter texture that’s perfect for this recipe.
Is rotisserie chicken the best choice for this recipe?
Rotisserie chicken is a convenient and flavorful option, but any cooked chicken, whether leftovers or freshly cooked, works wonderfully as long as it’s shredded.
Can I make this chili spicier?
Absolutely! Increasing the cayenne pepper or adding a diced jalapeño can raise the heat level. Adjust gradually so the spice complements without overpowering the creamy base.
What can I use if I don’t have cannellini beans?
Great alternatives include great northern beans or navy beans. These white beans have a similar creamy texture and mild flavor that blend seamlessly into the chili.
Is this chili gluten-free?
Yes, The Best White Chicken Chili Recipe is naturally gluten-free as long as you double-check that all your ingredients, especially broth and seasoning mixes, are certified gluten-free.
Final Thoughts
There’s something truly special about The Best White Chicken Chili Recipe that makes it feel like a warm hug in a bowl. Whether you’re making it for a casual weeknight dinner or a cozy gathering, it delivers creamy, spicy, and fresh flavors that everyone will love. Give it a try—you might just find your new favorite chili that you’ll want to make again and again.
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
Description
This White Chicken Chili recipe is a comforting and flavorful twist on traditional chili, featuring tender shredded chicken, creamy Neufchâtel cheese, and a blend of aromatic spices. It combines fresh ingredients like corn, green chilies, and cilantro for a lightly spicy and creamy soup that’s perfect for a cozy meal. Easy to prepare on the stovetop, it yields a hearty dish garnished with shredded Monterey Jack cheese, avocado slices, and crunchy tortilla chips.
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)
Garnishes
- Monterey Jack cheese, shredded
- Sliced avocado
- Tortilla chips or strips
Instructions
- Sauté Onions: In a large pot over medium-high heat, heat the olive oil. Add the diced onion and cook for about 4 minutes until softened and translucent.
- Add Garlic: Add the minced garlic to the pot and sauté for an additional 30 seconds to release its aroma without burning.
- Add Broth and Spices: Pour in the chicken broth and then add the diced green chilies, cumin, paprika, oregano, coriander, cayenne pepper, salt, and freshly ground black pepper. Stir well and bring the mixture to a boil, then reduce heat to medium-low and let it simmer gently for 15 minutes to meld the flavors.
- Puree Beans: While the soup simmers, place 1 cup of drained cannellini beans along with 1/4 cup of the hot broth from the pot into a food processor. Blend until smooth to create a creamy base that thickens the chili.
- Add Cheese, Corn, and Beans: Stir in the cubed Neufchâtel cheese, corn, the remaining whole cannellini beans, and the pureed bean mixture back into the pot. Simmer the chili for another 5 to 10 minutes, stirring occasionally until the cheese melts fully and the chili thickens slightly.
- Incorporate Chicken and Fresh Ingredients: Add the shredded cooked chicken, fresh lime juice, and chopped cilantro to the pot. Stir well and adjust seasoning with salt and pepper according to taste.
- Serve: Ladle the chili into bowls and top with shredded Monterey Jack cheese, extra cilantro, sliced avocado, and tortilla chips or strips for added texture and flavor. Serve hot and enjoy!
Notes
- Using rotisserie or leftover chicken speeds up preparation but you can cook and shred fresh chicken breasts if preferred.
- Neufchâtel cheese is a lighter cream cheese, but you can substitute with regular cream cheese if unavailable.
- Adjust cayenne pepper amount to control the spice level.
- Pureeing some beans creates a creamy texture without using heavy cream.
- Serve with extra lime wedges for added zest if desired.
- For gluten-free option, ensure tortilla chips are gluten-free certified.
