White chicken chili has been my go-to comfort food for years, especially when I need something warm and satisfying without all the heaviness of traditional red chili. I first discovered how amazing it could be on a chilly autumn evening; the aroma of spices filling my kitchen was instantly inviting. This chicken chili blanco is so creamy and packed with flavor, thanks to tender shredded chicken and hearty white beans. You’ll love how the subtle heat from the chilies and spices perfectly complements the rich, cheesy broth. It’s a dish that truly warms you from the inside out. Let’s get cooking!

Why You’ll Love This White Chicken Chili Recipe

You’re going to adore this white chicken chili recipe! It’s the perfect balance of comforting and light, making it a winner any night of the week. Here’s why it’s become a favorite:

• It’s incredibly creamy and satisfying without being heavy.
• The combination of tender chicken and hearty white beans is pure comfort.
• This easy white chicken chili comes together surprisingly fast.
• The blend of spices offers a delightful Southwestern flair that’s just right.
• It’s a versatile dish that suits both weeknight dinners and gatherings.
• You can easily customize the spice level to your preference.
• This chicken chili blanco is a fantastic alternative to traditional red chili.
• It makes fantastic leftovers, tasting even better the next day!

Ingredients for Best White Chicken Chili

Gathering these ingredients is the first step to making the best white chicken chili. I’ve found that using good quality ingredients really makes a difference in the final flavor. Don’t worry if you don’t have an exact substitute for everything; this recipe is quite forgiving!

• 1 small yellow onion, diced – this forms the aromatic base
• 1 tbsp olive oil – for sautéing the aromatics
• 2 cloves garlic, finely minced – fresh garlic is key for that robust flavor
• 2 (14.5 oz) cans low-sodium chicken broth – the liquid foundation for our chili
• 1 (7 oz) can diced green chilies – these add a mild heat and classic chili flavor
• 1 1/2 tsp ground cumin – essential for that smoky, earthy chili taste
• 1/2 tsp paprika – adds color and a touch of sweetness
• 1/2 tsp dried oregano – for a hint of Mediterranean herbaceousness
• 1/2 tsp ground coriander – complements cumin with a citrusy note
• 1/4 tsp cayenne pepper – adjust this for your desired spice level
• Salt and freshly ground black pepper, to taste – always season as you go!
• 1 (8 oz) package Neufchatel cheese (or light cream cheese), cubed – this is our secret to a wonderfully creamy texture
• 1 1/4 cup frozen or fresh corn – for a touch of sweetness and texture
• 2 (15 oz) cans cannellini beans, drained and rinsed – these tender white beans are perfect for this white chicken chili recipe
• 2 1/2 cups shredded cooked rotisserie or leftover chicken – rotisserie chicken is a lifesaver for making this quick!
• 1 tbsp fresh lime juice – brightens all the flavors at the end
• 2 tbsp chopped fresh cilantro (plus more for garnish) – adds a fresh, herbaceous finish

How to Make White Chicken Chili

Making this delicious white chicken chili is surprisingly straightforward, and the aroma that fills your kitchen will have everyone excited for dinner. We’ll start by building a flavorful base and then layer in all the creamy, hearty goodness.

1. Step 1: Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Add 1 small yellow onion, diced, and sauté until it starts to soften and become translucent, about 4 minutes. Toss in 2 cloves garlic, finely minced, and cook for another 30 seconds until fragrant – be careful not to burn it!
2. Step 2: Pour in 2 (14.5 oz) cans low-sodium chicken broth and add 1 (7 oz) can diced green chilies. Stir in the spices: 1 1/2 tsp ground cumin, 1/2 tsp paprika, 1/2 tsp dried oregano, 1/2 tsp ground coriander, and 1/4 tsp cayenne pepper. Season with salt and freshly ground black pepper, to taste. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. This allows all those wonderful spices to meld together beautifully.
3. Step 3: While the broth simmers, grab 2 (15 oz) cans cannellini beans. Drain and rinse them well. Set aside about 1 cup of these beans. Place the reserved beans into a food processor with about 1/4 cup of the simmering broth and puree until completely smooth. This is our secret trick for an incredibly creamy white chicken chili without flour!
4. Step 4: Add 1 (8 oz) package Neufchatel cheese, cubed, the remaining whole cannellini beans, and 1 1/4 cup frozen or fresh corn to the pot. Stir everything together until the cream cheese melts into the chili, creating a luscious texture. Then, add the pureed bean mixture back into the pot and stir to combine. Let it simmer gently for another 10 minutes, stirring occasionally, until thickened.
5. Step 5: Stir in 2 1/2 cups shredded cooked rotisserie chicken, 1 tbsp fresh lime juice, and 2 tbsp chopped fresh cilantro. Heat through for just 2–3 minutes, ensuring the chicken is warmed and the lime juice brightens all the flavors. You’ve now made a fantastic pot of white chicken chili!
6. Step 6: Ladle this amazing chicken chili blanco into bowls. Serve hot and garnish with your favorite toppings like tortilla chips, shredded cheese, sliced avocado, or extra cilantro if desired.

Stovetop Method for Quick White Chicken Chili

This stovetop method is perfect when you need a flavorful meal fast. You can have this quick white chicken chili on the table in under an hour, from start to finish. It’s ideal for busy weeknights when you crave comfort food without a long wait.

Slow Cooker Method for Easy White Chicken Chili

For ultimate convenience, use your slow cooker! Simply sauté the onion and garlic first, then combine all ingredients except the cheese, lime juice, and cilantro in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cheese, lime juice, and cilantro during the last 30 minutes. This slow cooker white chicken chili practically makes itself!

Pro Tips for Creamy White Chicken Chili

I’ve made this creamy white chicken chili dozens of times, and these little tricks really elevate it. They ensure a smooth, flavorful bowl every single time, whether it’s your first attempt or your fiftieth. They’re simple but make a big difference!

• Using a rotisserie chicken is a huge time-saver and adds incredible depth of flavor.
• Don’t skip pureeing some of the beans; it’s the key to that luscious, creamy texture without needing heavy cream.
• Taste and adjust seasonings before serving. Sometimes a little more salt or a pinch more cayenne is needed!
• Letting the chili rest for a few minutes after adding the chicken and cilantro helps all the flavors meld together perfectly.

What’s the secret to perfect White Chicken Chili?

The real secret to achieving that perfect texture in this white chicken chili is pureeing a portion of the cannellini beans with a little broth. This creates a natural thickener, giving you that rich, creamy consistency without any dairy or flour. This technique is similar to how some grains are used to thicken soups and stews.

Can I make White Chicken Chili ahead of time?

Yes, absolutely! This chicken chili blanco is even better the next day. Prepare the chili completely, let it cool, and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

How do I avoid common mistakes with White Chicken Chili?

A common pitfall is using undercooked chicken or not letting the spices bloom long enough. Ensure your chicken is fully cooked and shredded, and simmer the broth with spices for at least 15 minutes to deepen the flavor. Also, avoid over-boiling after adding the cream cheese to prevent separation. For more on spice blooming, check out how aromatics like onions and garlic contribute to flavor bases.

Best Ways to Serve Chicken Chili Blanco

This flavorful chicken chili blanco is wonderful on its own, but serving it with the right accompaniments truly makes it a meal. I love how the toppings add extra texture and flavor. Here are a few of my favorite ways to serve this dish.

• Classic Toppings: Load up your bowl with shredded Monterey Jack cheese, creamy sliced avocado, a dollop of sour cream or Greek yogurt, and a sprinkle of fresh cilantro. A handful of crunchy tortilla chips or strips adds a satisfying crunch that contrasts beautifully with the creamy chili.
• With Cornbread: A warm, slightly sweet piece of cornbread is the perfect sidekick to this white chili recipe chicken. The sweetness of the cornbread balances the savory and slightly spicy notes of the chili.
• As a Nacho Base: For a fun twist, use this white chicken chili as a topping for homemade tortilla chips instead of traditional taco meat. Layer it on thick with your favorite nacho toppings!

Nutrition Facts for White Chicken Chili

This white chicken chili recipe provides a hearty and flavorful meal. The nutritional values are based on an estimated serving size, typically about 1/6th of the entire pot, and can vary based on specific ingredients used, especially the fat content of the chicken and the type of cheese.

• Calories: Approximately 400-500 per serving
• Fat: Estimated based on ingredients (includes cheese, oil)
• Saturated Fat: Estimated based on ingredients
• Protein: Primarily from chicken and white beans
• Carbohydrates: From beans, corn, and aromatics
• Fiber: Good source from cannellini beans and corn
• Sugar: Naturally occurring from corn and onions
• Sodium: Varies based on broth and added salt

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat White Chicken Chili

One of the best things about this white chicken chili is how well it stores, making it perfect for meal prep. After cooking, let the chili cool down for about an hour at room temperature before transferring it to airtight containers. For refrigeration, it will keep beautifully in the fridge for 3 to 4 days. This makes it incredibly convenient for quick lunches or dinners throughout the week!

If you want to store your delicious chicken and white bean chili for longer, freezing is an excellent option. It can be frozen for up to 3 months. Just make sure it’s in a freezer-safe container or heavy-duty freezer bag. When you’re ready to enjoy it again, thaw it overnight in the refrigerator. To reheat, gently warm it on the stovetop over low heat, stirring occasionally, or microwave individual portions until heated through. You might need to add a splash more broth or water if it seems a little thick after reheating. For a side, consider some crusty bread to soak up any extra sauce.

Frequently Asked Questions About Chicken and White Bean Chili

What makes this chicken and white bean chili recipe so creamy?

The secret to the luscious, creamy texture in this white chicken chili is pureeing about a cup of the drained cannellini beans with a little broth before returning it to the pot. This creates a natural thickener, giving you that rich consistency without needing heavy cream or flour. It’s a simple trick that makes a huge difference!

Can I make this white chicken chili spicier?

Absolutely! If you love a little heat, you can definitely make this spicy white chicken chili. Increase the cayenne pepper to 1/2 teaspoon or even add a pinch more. You could also add a diced jalapeño or serrano pepper along with the onions in Step 1 for an extra kick. Always taste and adjust the heat to your preference—it’s your chili, after all!

What are the best toppings for this white chicken chili?

This chicken chili blanco is fantastic with a variety of toppings! I love adding some crunchy tortilla chips or strips for texture, creamy sliced avocado for richness, and a sprinkle of shredded Monterey Jack cheese. A dollop of sour cream or plain Greek yogurt can also add a nice cooling contrast. Fresh cilantro always brightens everything up, so don’t forget a little extra! For more on avocado, see this guide to avocados.

Can I use different kinds of white beans in this recipe?

Yes, you can! While cannellini beans are my favorite for their creamy texture, other white beans will work well in this white chili recipe chicken. Great Northern beans or even navy beans are good substitutes. Just make sure to drain and rinse them thoroughly, and use the same pureeing trick with a portion of them for that signature creaminess.

Variations of White Chicken Chili Recipe You Can Try

While this classic white chicken chili recipe is fantastic as is, don’t hesitate to get creative! Sometimes a little tweak can make this dish even more special, catering to your specific tastes or dietary needs. Here are a few ideas to inspire your next batch of this delightful chicken chili blanco.

• Vegetarian White Chicken Chili: For a meat-free option, simply swap the chicken for extra white beans or add some plant-based chicken crumbles. You can also boost the heartiness with diced sweet potatoes or butternut squash. It’s a wonderful way to enjoy a comforting bowl without the meat!
• Spicy White Chicken Chili: If you crave more heat, amp up the spice! Add a diced jalapeño or serrano pepper with the onions, or increase the cayenne pepper and even add a pinch of red pepper flakes. This variation turns your homestyle white chicken chili into a fiery delight.
• Instant Pot White Chicken Chili: For an even quicker preparation, adapt this recipe for your Instant Pot. Sauté the aromatics, then add all ingredients (except cheese, lime, cilantro) and cook on high pressure for about 10-12 minutes. Natural release for 10 minutes before stirring in the finishing touches. It’s perfect for a speedy meal!
• Smoky White Chicken Chili: Add a smoky depth by using smoked paprika instead of regular paprika, and consider adding a chipotle pepper in adobo sauce (minced) for a touch of smoky heat. This variation gives your white chili with chicken an incredible, complex flavor profile.

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