The Best White Chicken Chili Recipe

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If you are searching for a cozy, deeply satisfying meal that’s bursting with flavor, look no further than The Best White Chicken Chili Recipe. This delightful dish combines tender shredded chicken with a creamy, spiced broth, bright notes of lime and cilantro, and the perfect balance of heat and comfort. It’s like a warm hug in a bowl, ideal for sharing with family and friends on any chilly evening or whenever you crave something wholesome and delicious. The Best White Chicken Chili Recipe has quickly become one of my all-time favorites, and I can’t wait to share it with you!

Ingredients You’ll Need

Every ingredient in this recipe plays an essential role in building layers of flavor, texture, and color that make this chili irresistible. From the fragrant spices to the creamy chipped cheese, these simple staples come together to create culinary magic.

• Yellow onion: Adds a subtle sweetness and depth; make sure to dice it finely for even cooking.
• Olive oil: Perfect for sautéing the onions and garlic to bring out their natural aromas.
• Garlic cloves: The backbone of flavor that gives the chili a savory kick.
• Low-sodium chicken broth: Provides a rich, savory base without overpowering the flavors.
• Diced green chilies: Brings a gentle heat and tangy brightness that enlivens the soup.
• Ground cumin: Offers earthy warmth that’s essential to white chili’s signature taste.
• Paprika: Adds subtle smokiness and a soft red hue to balance the spiciness.
• Dried oregano: Lends a herbaceous note that complements the spices perfectly.
• Ground coriander: Introduces citrusy undertones that brighten the dish.
• Cayenne pepper: Provides a gentle but noticeable kick of heat.
• Salt and freshly ground black pepper: Critical for seasoning and enhancing all the components.
• Neufchâtel cheese (light cream cheese): Melts smoothly to give the chili its signature creamy texture without heaviness.
• Corn (frozen or fresh): Adds a subtle sweetness and pleasant bite throughout.
• Cannellini beans: The creamy beans contribute protein and body, with some pureed to thicken the broth.
• Shredded cooked chicken: Tender and flavorful, ideally from rotisserie or leftovers for convenience.
• Fresh lime juice: Provides a bright citrus lift that balances richness beautifully.
• Fresh cilantro: Adds herbaceous freshness and a pop of green color.
• Monterey Jack cheese: For sprinkling on top, melting delightfully into the warm chili.
• Avocado slices: Offer creamy coolness as a perfect counterpoint to the spices.
• Tortilla chips or strips: Bring crunch and a fun textural contrast when serving.

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 onion and sauté for about four minutes until softened and just beginning to turn translucent. This step is crucial because it builds the flavor foundation you want—a gentle sweetness that balances all the seasoning to come. Add the minced garlic next and cook it just 30 seconds until fragrant, being careful not to brown it.

Step 2: Build Your Spiced Broth

Pour in the low-sodium chicken broth and add the diced green chilies along with cumin, paprika, oregano, coriander, cayenne, salt, and pepper. Bring the mixture to a boil, then lower the heat to medium-low and allow it to simmer gently for 15 minutes. This simmering time lets the flavors marry and develop depth, transforming simple broth into a flavorful, aromatic base.

Step 3: Puree Beans for Creaminess

While your broth simmers, take one cup of the cannellini beans and about a quarter cup of the hot broth and blend them in a food processor until smooth. This creamy bean puree is a neat little trick that thickens the chili naturally, adding velvety texture without any cream or flour—you’ll notice how it turns the chili luxuriously thick.

Step 4: Combine Cheese, Corn, and Beans

Add the Neufchâtel cheese cubes, corn, whole cannellini beans, and the pureed beans back into the pot. Stir everything well and keep the chili simmering for another 5 to 10 minutes. This allows the cheese to melt perfectly into the broth, enriching it, and the corn to soften just enough so each spoonful has sweet crunch.

Step 5: Add Chicken and Fresh Flavors

Stir in your shredded chicken along with fresh lime juice and chopped cilantro. This final addition steps up the brightness and freshness of the chili, balancing the creamy and spicy elements. Taste and adjust seasoning if needed—sometimes a pinch more salt or pepper makes all the difference. Then, let everything warm through for a couple more minutes.

How to Serve The Best White Chicken Chili Recipe

Garnishes

The toppings are where you get to have some fun personalizing. A sprinkle of Monterey Jack cheese melts invitingly over the hot chili, while a handful of chopped cilantro adds fresh color and taste. Creamy avocado slices provide cooling contrast, and a few crunchy tortilla chips or strips bring irresistible texture. These garnishes transform the chili from comforting to a little festive.

Side Dishes

This chili is hearty enough to be a meal on its own, but if you want to round it out, consider serving it alongside warm, crusty bread or soft corn tortillas. A simple green salad with a zesty vinaigrette is also a wonderful counterbalance, keeping the meal light and fresh. Even a small bowl of smoky roasted vegetables pairs beautifully, enhancing the chili’s comforting vibe.

Creative Ways to Present

Try serving the chili in hollowed-out mini bread bowls for an eye-catching presentation that also soaks up every delicious drop. Alternatively, use colorful bowls or mugs for casual dinners or game nights—this chili is as easy to enjoy off a spoon or even from a cup. Adding a drizzle of sour cream or a few drops of hot sauce can also elevate the experience, inviting guests to tailor each bite.

Make Ahead and Storage

Storing Leftovers

This chili reheats wonderfully, making it perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to four days. The flavors actually deepen after sitting overnight, so you might find it even better the next day!

Freezing

The Best White Chicken Chili Recipe freezes exceptionally well. Portion it into freezer-safe containers or bags, leaving some room for expansion. It will keep in the freezer for up to three months, which means you can enjoy homemade comfort food anytime with minimal effort.

Reheating

To reheat, thaw overnight in the fridge if frozen, then warm gently in a pot over medium-low heat, stirring occasionally to prevent sticking. If the chili has thickened too much, add a splash of chicken broth or water to reach your preferred consistency. Reheat just until hot—overcooking can dry out the chicken.

FAQs

Can I use fresh chicken instead of rotisserie?

Absolutely! Cook fresh chicken breasts or thighs by poaching or roasting them, then shred before adding to the chili. It will still be delicious, and you control the seasoning and texture of your chicken exactly how you like it.

Is this recipe spicy?

This chili has a gentle heat from the cayenne pepper and green chilies, but it is not overpowering. If you prefer milder food, you can reduce or omit the cayenne. Conversely, adding extra jalapeños or hot sauce can easily kick up the spice level.

Can I make this recipe vegetarian?

Yes! Simply omit the chicken and use vegetable broth instead of chicken broth. You might also add extra beans or sautéed mushrooms for a hearty texture, ensuring the chili remains satisfying and flavorful.

What’s the role of Neufchâtel cheese in this recipe?

Neufchâtel cheese is a lighter version of cream cheese that melts smoothly and adds an irresistible creaminess without weighing down the chili. It balances the spices perfectly and thickens the broth naturally, making it uniquely comforting.

Can I prepare this chili in a slow cooker?

Definitely! Sauté the onions and garlic first, then add all ingredients except the cheese and lime juice to the slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. Add the cheese, lime juice, and cilantro in the last 15 minutes to keep the fresh flavors bright.

Final Thoughts

There is something truly special about this recipe that makes The Best White Chicken Chili Recipe a standout in any kitchen. With its warming spices, creamy texture, and fresh toppings, it’s a meal that feels like a celebration of comfort food done right. Whether feeding a crowd or enjoying a quiet night in, you’ll love how easily this chili comes together and how often you’ll want to make it again and again. Go ahead, give it a try—you’re in for a delicious treat!

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The Best White Chicken Chili Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 78 reviews

• Author: admin
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Diet: Low Fat

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Description

This creamy and flavorful White Chicken Chili recipe combines tender shredded chicken, creamy Neufchâtel cheese, cannellini beans, and a blend of warm spices to create a comforting and hearty chili. Perfectly balanced with a touch of heat from cayenne and freshness from lime and cilantro, it’s an easy one-pot meal that’s ideal for cozy dinners.

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Ingredients

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Base 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

Spices

• 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

Dairy and Vegetables

• 1 package (8 oz) Neufchâtel cheese (light cream cheese), cubed
• 1 1/4 cups frozen or fresh corn

Beans and Protein

• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 2 1/2 cups shredded cooked rotisserie or leftover chicken

Fresh Finishing Ingredients

• 1 tablespoon fresh lime juice
• 2 tablespoons fresh cilantro, chopped (plus more for serving)
• Monterey Jack cheese, shredded (for topping)
• Sliced avocado (for topping)
• Tortilla chips or strips (for serving)

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Instructions

1. Sauté Onion: In a large pot over medium-high heat, heat the olive oil. Add the diced onion and sauté for about 4 minutes until softened and translucent, which builds the flavor base for the chili.
2. Add Garlic: Stir in the finely minced garlic and cook for an additional 30 seconds to release its aroma without burning.
3. Add Broth and Spices: Pour in the low-sodium chicken broth and add the diced green chilies along with cumin, paprika, oregano, coriander, cayenne pepper, salt, and freshly ground black pepper. Bring the mixture to a boil, then reduce heat to medium-low and let it simmer for 15 minutes to meld the flavors.
4. Puree Beans: While the chili simmers, take 1 cup of the cannellini beans and 1/4 cup of broth from the pot and blend them in a food processor until smooth. This will add creaminess and thickness to the chili.
5. Add Cheese, Corn, and Beans: Stir the cubed Neufchâtel cheese, corn, whole cannellini beans, and the pureed bean mixture into the pot. Continue to simmer for another 5 to 10 minutes, stirring occasionally, until the cheese melts and the chili thickens to a creamy consistency.
6. Add Chicken and Finish: Mix in the shredded cooked chicken, fresh lime juice, and chopped cilantro. Taste and adjust seasoning with additional salt and pepper as needed. Let it heat through for a couple more minutes.
7. Serve: Ladle the chili into bowls and top with shredded Monterey Jack cheese, extra cilantro, sliced avocado, and tortilla chips or strips for extra crunch. Serve hot and enjoy your comforting white chicken chili.

Notes

• Using low-sodium chicken broth helps control the salt level in the chili.
• Neufchâtel cheese is a lighter alternative to cream cheese and adds creaminess without too much fat.
• Pureeing some beans adds thickness without needing flour or cornstarch.
• You can substitute frozen corn with fresh corn if available for a sweeter flavor.
• If you prefer a spicier chili, increase the cayenne pepper or add diced jalapeños.
• Toppings such as avocado, shredded cheese, and tortilla chips add texture and flavor contrast.
• This chili can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American