White Chicken Chili is the kind of dish that makes you look forward to cold nights and cozy dinners. Packed with juicy rotisserie chicken, hearty white beans, sweet corn, and a creamy, spiced broth, this version delivers all the comfort of traditional chili without the heaviness. It’s a perfect go-to for busy weeknights, holiday gatherings, or game day spreads. Bonus? It reheats beautifully, making leftovers something to celebrate.
Unlike classic red chili, White Chicken Chili brings a milder, creamy twist to the table. It combines shredded chicken with green chilies, warming spices like cumin and coriander, and a touch of lime for brightness. A clever trick—pureeing a portion of the beans—gives it a luxuriously thick texture without heavy cream or flour. Whether you’re team stovetop or crockpot, this chili is a crowd-pleaser every time.
Table of Contents
💡 Why You’ll Love This Recipe
- One-pot, easy weeknight meal
- Ready in under 1 hour
- Great for make-ahead and meal prep
- Naturally gluten-free
- Packed with lean protein and fiber
- Easy to adapt for spice levels or dairy-free diets
Looking for another cozy favorite? Try our Perfect Slow Cooker Pot Roast or a hearty Texas Chili Con Carne.
🛒 Ingredients
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 (14.5 oz) cans low-sodium chicken broth
- 1 (7 oz) can diced green chilies (mild or hot)
- 1½ tsp cumin
- ½ tsp paprika
- ½ tsp dried oregano
- ½ tsp ground coriander
- ¼ tsp cayenne pepper (optional)
- Salt and black pepper, to taste
- 1 (8 oz) pkg Neufchâtel cheese or light cream cheese, cubed
- 2 (15 oz) cans cannellini beans, drained and rinsed
- 1¼ cups frozen corn
- 2½ cups shredded rotisserie chicken
- 1 tbsp fresh lime juice
- 2 tbsp chopped cilantro
Optional toppings:
- Monterey Jack cheese
- Tortilla chips or strips
- Sliced avocado
- Extra cilantro
🔪 Instructions
- 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.
- Pour in chicken broth and green chilies. Stir in cumin, paprika, oregano, coriander, cayenne (if using), salt, and pepper.
- Bring to a boil, then reduce heat to medium-low. Simmer uncovered for 15 minutes.
- Meanwhile, puree 1 cup of the beans with ¼ cup of the broth using a food processor or immersion blender.
- Add cream cheese to the pot and stir until melted. Add corn, whole beans, and the pureed bean mixture. Simmer for another 5–10 minutes.
- Stir in shredded chicken, lime juice, and chopped cilantro. Heat through.
- Serve hot with desired toppings.
⏱ Recipe Details
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
🧮 Nutrition Facts (Per Serving)
- Calories: 383
- Fat: 14g
- Saturated Fat: 6g
- Cholesterol: 77mg
- Sodium: 525mg
- Carbohydrates: 35g
- Fiber: 8g
- Sugar: 5g
- Protein: 33g
Note: Values are estimates and vary by ingredients used.
🔄 Tips & Variations
- Use leftover turkey or ground chicken as a substitute
- For extra creaminess, stir in ¼ cup sour cream before serving
- Make it dairy-free with plant-based cream cheese
- Add diced jalapeños for more heat
- Swap beans: Great Northern or navy beans work well
❄️ Make-Ahead & Storage
- Fridge: Store leftovers in an airtight container for up to 4 days
- Freezer: Freeze in portions for up to 2 months
- Reheat: Warm on the stovetop or microwave, stirring occasionally
🙋♀️ FAQs
Q: Can I make White Chicken Chili in a crockpot?
Yes! Add raw chicken, broth, spices, chilies, and cook on low 5–6 hours. Shred chicken, then add cream cheese, beans, corn, and lime. Heat through.
Q: Can I skip pureeing the beans?
Yes, but pureeing adds richness. If skipping, expect a thinner broth.
Q: Is this spicy?
It’s mild as written. Add more cayenne or hot chilies for extra heat.
Q: What can I serve with this chili?
Cornbread, tortilla chips, or a crisp green salad pair beautifully.
Irresistible White Chicken Chili
Equipment
- – Large soup pot
- Ladle
- – Food processor (or immersion blender)
Ingredients
- – 1 tbsp olive oil
- – 1 small yellow onion diced
- – 2 cloves garlic minced
- – 2 14.5 oz cans low-sodium chicken broth
- – 1 7 oz can diced green chilies
- – 1½ tsp cumin
- – ½ tsp paprika
- – ½ tsp dried oregano
- – ½ tsp ground coriander
- – ¼ tsp cayenne pepper optional
- – Salt and pepper to taste
- – 1 8 oz pkg Neufchâtel cheese, cubed
- – 2 15 oz cans cannellini beans, rinsed
- – 1¼ cups frozen corn
- – 2½ cups shredded rotisserie chicken
- – 1 tbsp fresh lime juice
- – 2 tbsp chopped fresh cilantro
- **Optional Toppings**:
- – Monterey Jack cheese
- – Avocado slices
- – Cilantro
- – Tortilla chips or strips
Instructions
- Heat oil in pot. Sauté onion 4 minutes. Add garlic and cook 30 seconds.
- Add broth, chilies, and spices. Simmer 15 minutes.
- Puree 1 cup beans with ¼ cup broth.
- Stir in cream cheese, corn, whole and pureed beans. Simmer 10 minutes.
- Add chicken, lime juice, and cilantro. Serve with toppings.
Notes
– Use plant-based cream cheese to make it dairy-free
🍽 Conclusion
This Irresistible White Chicken Chili proves that comfort food doesn’t have to be heavy. It’s the kind of meal that feels like a warm hug, yet it’s hearty enough to keep you full for hours. With just a few pantry staples and a shortcut like rotisserie chicken, dinner is done in under an hour. Top it your way and watch it disappear.