White Chicken Chili Recipe

If you’re on the hunt for a cozy, flavorful dinner that feels like a warm hug in a bowl, you’re going to want to stick around. This White Chicken Chili Recipe has quickly become one of my go-to meals, especially on chilly nights when comfort food is non-negotiable. It’s creamy without being heavy, packed with spices that gently wake up your taste buds, and loaded with tender chicken and beans for a satisfying bite every time. Keep reading because I’m about to share everything you need to make this fan-freaking-tastic white chicken chili your new favorite!

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Ingredients You’ll Need

Each ingredient in this White Chicken Chili Recipe plays a key role in crafting its rich, comforting flavor. I like to use fresh garlic and a combination of spices to make sure every spoonful has depth. Here’s a quick shopping tip: grab a good quality chicken broth and fresh cilantro for the best results.

• Yellow onion: Adds sweetness and a savory base — dice it finely for even cooking.
• Olive oil: Use extra virgin for a fruity note, perfect for sautéing the onions and garlic.
• Garlic: Finely minced for that punch of aroma and flavor that builds the chili’s hearty profile.
• Low-sodium chicken broth: Keeps the chili flavorful but lets you control the saltiness easily.
• Diced green chilies: Adds mild heat and a touch of tang — if you want it spicier, feel free to add more!
• Cumin, paprika, oregano, coriander, cayenne pepper: This spice mix is the soul of the chili—don’t skip or substitute lightly!
• Salt and freshly ground black pepper: Essential seasonings — always season to taste as it simmers.
• Neufchatel cheese (light cream cheese): Creates that creamy texture while keeping it light; cut into small cubes so it melts evenly.
• Frozen or fresh corn: Adds a pop of sweetness and texture that brightens the dish.
• Cannellini beans: Provide bulk and protein; some are pureed to thicken the chili perfectly.
• Shredded cooked chicken: Rotisserie chicken works great here for convenience and flavor.
• Fresh lime juice: A squeeze at the end wakes up all the layers of flavor.
• Fresh cilantro: Stirred in and sprinkled on top for a fresh herby finish.
• Tortilla chips, Monterrey Jack cheese, sliced avocado (optional): Perfect garnishes if you want to jazz it up for serving.

Variations

I’ve played around with this White Chicken Chili Recipe a bit over time, and it’s amazing how well it adapts! Feel free to make it your own by swapping out ingredients or adding extras for a personal flair.

• Spicy kick: I sometimes add extra diced jalapeños or a dash of chipotle powder when I’m craving more heat — my family goes crazy for the smoky twist!
• Dairy-free option: If you need to skip the cheese, try coconut milk for creaminess; just add it in during the last simmer and reduce broth slightly.
• Vegetarian version: Swap the chicken for extra beans and veggies like diced zucchini or bell peppers, and use vegetable broth instead.
• Make it thicker: Puree more beans or add a scoop of cooked quinoa for bulk and texture without extra fat.

How to Make White Chicken Chili Recipe

Step 1: Sauté Onions and Garlic for a Flavorful Base

Start by heating a tablespoon of olive oil in a large pot over medium-high heat. Toss in the diced yellow onion and sauté it for about 4 minutes until it’s tender and just starting to get those golden edges. Then add the finely minced garlic and cook for another 30 seconds until fragrant — careful not to burn it! This step is key because it builds the aromatic foundation that makes this chili so irresistible.

Step 2: Spice It Up and Simmer

Next, stir in the chicken broth, diced green chilies, and all your spices—cumin, paprika, oregano, coriander, and cayenne pepper. Season with salt and freshly ground black pepper to taste. Bring the whole pot to a gentle boil, then reduce the heat to medium-low and let it simmer for 15 minutes. This simmering lets the spices meld and deepen, so don’t rush it. You’ll notice the kitchen starts smelling amazing!

Step 3: Puree Beans and Add Creaminess

While the chili simmers, drain and rinse your cannellini beans. Measure out one cup, set the rest aside for later. Place that cup of beans into a food processor with about 1/4 cup of broth from the pot and puree until almost smooth. This little trick, which I discovered after some trial and error, is what gives the chili that luxurious creaminess without heavy cream.

Step 4: Combine Cheese, Corn, Beans, and Simmer Some More

Cube the Neufchatel cheese and add it to the pot along with the corn, whole beans, and your puréed beans. Stir everything well to combine — you’ll see the cheese melt beautifully into the broth, enriching every spoonful. Let it simmer another 5 to 10 minutes so all those flavors can meld perfectly and the chili thickens slightly. This step always makes me so excited because the chili really comes alive here.

Step 5: Finish with Chicken, Lime, and Cilantro

Finally, stir in the shredded cooked chicken to warm through, squeeze in fresh lime juice, and toss in chopped cilantro. I love that burst of freshness the lime and cilantro add at the end—it balances the creamy and spicy flavors beautifully. Now it’s ready to serve!

How to Serve White Chicken Chili Recipe

Garnishes

I love loading my bowl with freshly chopped cilantro, a sprinkle of shredded Monterrey Jack cheese, crispy tortilla chips for crunch, and slices of creamy avocado. These garnishes add texture, freshness, and richness—turning an everyday bowl of chili into something a little extra special.

Side Dishes

This chili is robust enough to stand on its own, but if you like sides, I recommend simple cornbread or a fresh green salad to balance the warmth of the chili with a crisp bite. Sometimes I even serve it over steamed rice for a heartier meal.

Creative Ways to Present

For get-togethers, I’ve served the White Chicken Chili Recipe in small mason jars or soup cups with all the garnishes on the side for a build-your-own chili bar — it’s a hit every time and looks delightful on the table!

Make Ahead and Storage

Storing Leftovers

I like to cool leftovers completely and store them in airtight containers in the fridge for up to 4 days. The flavors actually deepen overnight, so sometimes leftovers taste even better than the first day!

Freezing

This chili freezes wonderfully. I portion it into freezer-safe containers or heavy-duty bags, label them, and freeze for up to 3 months. When I’m busy, this frozen stash is like a little miracle meal ready to heat up in minutes.

Reheating

To reheat, I thaw overnight in the fridge if frozen, then warm gently on the stove over low heat, stirring occasionally to keep the chili creamy and prevent it from sticking. If needed, add a splash of broth or water to loosen it up.

FAQs

Final Thoughts

This White Chicken Chili Recipe holds a special place in my rotation because it’s both nutritious and deeply satisfying — plus it’s pretty foolproof, which is always a win in my book. I hope you’ll give it a try and soon find yourself reaching for those toppings and stirring in fresh cilantro like I do. It’s the kind of meal that warms your belly and soul, perfect for sharing with family or enjoying on your own with a good book. Happy cooking!

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