There’s something incredibly comforting about a bowl of creamy, savory chili that hugs you from the inside. This Creamy White Chicken Chili Recipe has been my go-to for those chilly evenings when I want warmth without the usual tomato base — it’s rich, velvety, and packed with flavor in every spoonful.
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Why You'll Love This Recipe
This Creamy White Chicken Chili Recipe truly stands out because it’s a wonderful twist on traditional chili—the creaminess comes from Neufchatel cheese instead of dairy-heavy cream, making it both rich and lighter than you might expect. Over the years, I’ve come to appreciate how perfectly the spices and beans blend with chicken to create a hearty meal that feels special but is so easy to make.
- Flavor-packed but gentle: The spices bring warmth without overpowering the creamy base, perfect for every palate.
- Simple prep: Most ingredients are pantry staples or easy to grab from the store, making it a weeknight lifesaver.
- Creamy texture without heaviness: Thanks to the Neufchatel cheese and pureed beans, it's velvety and filling without feeling dense.
- Highly customizable: You can add avocado, cheese, or even some extra heat depending on what you’re in the mood for.
Ingredients & Why They Work
Each ingredient in this Creamy White Chicken Chili Recipe plays a part in balancing flavor, texture, and soul-soothing warmth. I always find it helpful to use fresh garlic and good-quality broth—they make a noticeable difference. The Neufchatel cheese adds creaminess without too much fat, which keeps the chili feeling fresh and light.
- Yellow onion: Adds sweetness and depth when sautéd gently, forming the flavor foundation.
- Olive oil: For a smooth sauté, I prefer olive oil for its mild, fruity flavor.
- Garlic: Freshly minced garlic introduces that classic aromatic pop.
- Low-sodium chicken broth: Acts as the base liquid and flavor enhancer without overwhelming saltiness.
- Diced green chilies: A touch of heat and tang that brightens the entire pot.
- Cumin, paprika, oregano, coriander, cayenne pepper: This spice combo offers warmth, earthiness, and a little kick.
- Salt and freshly ground black pepper: Essential for seasoning to taste.
- Neufchatel cheese: The secret to creaminess; melts smoothly into the chili for richness.
- Corn (fresh or frozen): Sweet little bursts of flavor and texture.
- Cannellini beans: These creamy white beans add protein and body; pureeing a portion makes the chili silkier.
- Shredded cooked chicken: Rotisserie chicken works wonders here for convenience and flavor.
- Fresh lime juice: A bright, zesty finish that cuts through richness.
- Fresh cilantro: Adds fresh herbal notes; don’t skip it if you can help it.
- Tortilla chips, Monterrey Jack cheese, avocado (optional): Perfect garnishes for texture and creaminess contrast.
Make It Your Way
One of the things I love most about this Creamy White Chicken Chili Recipe is how easy it is to tweak based on your mood or pantry. I've played around with adding a touch more heat or swapping fresh corn for roasted corn for a smoky note — both are winners.
- Spicy Kick: Once, I added an extra diced jalapeño and a pinch more cayenne — it gave it a lively punch without overpowering the creamy texture.
- Dairy-free: If you want to avoid cheese, swapping Neufchatel for a vegan cream cheese or omitting it altogether works, though the texture shifts a bit.
- Vegetable boost: Adding diced bell peppers or zucchini can bulk up the chili for extra veggies.
Step-by-Step: How I Make Creamy White Chicken Chili Recipe
Step 1: Sauté the aromatics gently
Start by heating olive oil over medium-high heat in a large pot. Toss in the diced yellow onion and cook for about 4 minutes until it’s translucent and sweet-smelling. Then, add the finely minced garlic and sauté for just 30 seconds more—garlic can burn quickly, so keep an eye on it to avoid bitterness.
Step 2: Build the flavorful broth
Pour in the chicken broth and stir in the canned diced green chilies. Sprinkle in cumin, paprika, oregano, coriander, and cayenne pepper. Season with salt and pepper to taste. Bring this mixture just to a boil, then reduce the heat to medium-low for a gentle simmer. Let it cook for 15 minutes so all those lovely spices can infuse the broth fully.
Step 3: Prepare the beans for creaminess
Drain and rinse the cannellini beans thoroughly. Scoop out 1 cup of beans and pop them into a food processor with about ¼ cup of the soup broth. Puree until mostly smooth; this step is my favorite because it transforms the chili from chunky to creamy without adding actual cream. If you don’t have a food processor, don’t sweat it—skip this and just add beans whole for a chunkier texture.
Step 4: Bring it all together
Add the Neufchatel cheese cubes into the pot, stirring well to melt them into the chili. Toss in your corn, the whole reserved beans, and the pureed beans. Let the chili simmer for another 5 to 10 minutes. You'll notice it thickening beautifully and getting that characteristic creamy texture.
Step 5: Finish with chicken and fresh accents
Finally, stir in the shredded cooked chicken, fresh lime juice, and chopped cilantro. Give it a gentle stir and taste for seasoning adjustments. Once heated through, it’s ready to serve—simple, satisfying, and soulful.
Top Tip
After making this Creamy White Chicken Chili Recipe dozens of times, I realized a few tricks really level up the dish. Here’s what saved me time and boosted flavor that I hope helps you too.
- Use Rotisserie Chicken: It’s a total game-changer for quick prep and juicy, flavorful chicken without extra fuss.
- Don’t Skip the Pureed Beans: I used to think pureeing was optional, but it truly makes the chili smoother and creamier without heavy cream.
- Simmer Gently: Keep the heat at a gentle simmer after spices are added so flavors meld without drying out or scorching.
- Finish with Lime and Cilantro: Adding these at the end brightens and balances the richness, making the chili taste fresh and lively.
How to Serve Creamy White Chicken Chili Recipe
Garnishes
I always serve this chili with plenty of chopped fresh cilantro for that herbal pop and some sliced ripe avocado for creamy coolness. A handful of crunchy tortilla chips or strips on the side adds a great texture contrast, and a sprinkle of melted Monterrey Jack cheese never fails to delight. These garnishes make it feel like a real treat.
Side Dishes
For sides, I like something simple but complementary—think cornbread warmed straight from the oven or a crisp green salad with lime vinaigrette. These add freshness and keep the meal balanced. Sometimes, I even serve with a light Spanish rice for extra comfort and heartiness.
Creative Ways to Present
For a dinner party, try serving the chili in individual mini cast iron skillets with garnishes arranged thoughtfully on top. Another fun idea is turning it into chili-stuffed baked potatoes for a cozy variation. I've even ladled it over crispy tortilla bowls for a festive presentation—great for game day!
Make Ahead and Storage
Storing Leftovers
I store leftover chili in airtight containers in the fridge, and it generally stays fresh for about 3-4 days. When reheating, use a gentle simmer on the stovetop so the chili warms evenly without breaking or curdling.
Freezing
This recipe freezes beautifully. I portion it into freezer-safe containers and freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat on the stovetop. The texture holds up well, though fresh cilantro is best added after reheating for brightness.
Reheating
To reheat, gently warm the chili over low heat, stirring occasionally. Avoid microwaving straight from frozen as it can get a bit uneven. Adding a splash of chicken broth or water during reheating helps loosen it if it thickened too much in the fridge.
Frequently Asked Questions:
Absolutely! If you don’t have a food processor, you can skip pureeing the beans — the chili will be chunkier but still delicious and creamy enough thanks to the Neufchatel cheese.
Rotisserie chicken is my top pick because it’s flavorful and tender with minimal prep, but leftover cooked chicken or poached chicken breast also work great.
Definitely! You can increase the cayenne pepper or add diced jalapeños or chipotle peppers in adobo to kick up the heat to your preference.
Yes, this Creamy White Chicken Chili freezes well for up to 3 months in airtight containers. Just thaw overnight and reheat gently on the stovetop.
Final Thoughts
This Creamy White Chicken Chili Recipe has saved me on more than one cold night when I wanted something cozy but different from the usual tomato chili. It strikes such a perfect balance of creamy, hearty, and flavorful that I’ve come to think of it as a hug in a bowl. I hope you enjoy it as much as I do—warm up your kitchen and your soul with this recipe you’ll come back to again and again.
Print
Creamy White Chicken Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
A creamy and flavorful white chicken chili made with tender chicken, cannellini beans, corn, and a blend of spices, finished with Neufchatel cheese for a rich texture. Perfect for a comforting dinner served with avocado, Monterrey Jack cheese, and crispy tortilla chips.
Ingredients
Main Ingredients
- 1 small yellow onion, diced
- 1 tablespoon olive oil
- 2 cloves garlic, finely minced
- 2 (14.5 oz) cans low-sodium chicken broth
- 1 (7 oz) can diced green chilies
- 1 ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- Salt and freshly ground black pepper, to taste
- 1 (8 oz) pkg Neufchatel cheese (aka light cream cheese), cut into small cubes
- 1 ¼ cup frozen or fresh corn
- 2 (15 oz) cans cannellini beans
- 2 ½ cups shredded cooked rotisserie or leftover chicken
- 1 tablespoon fresh lime juice
- 2 tablespoon chopped fresh cilantro, plus more for serving
- Tortilla chips or strips, Monterrey Jack cheese, sliced avocado for serving (optional)
Instructions
- Saute Aromatics: Heat olive oil in a large pot over medium-high heat. Add the diced onion and sauté for 4 minutes until softened. Add the minced garlic and sauté for an additional 30 seconds, stirring constantly to release the aroma.
- Add Broth and Spices: Pour in the chicken broth and add diced green chilies. Stir in cumin, paprika, dried oregano, ground coriander, cayenne pepper, and season with salt and freshly ground black pepper to taste. Bring the mixture just to a boil, then reduce heat to medium-low and let it simmer gently for 15 minutes to meld the flavors.
- Prepare Beans: Drain and rinse the cannellini beans in a fine mesh strainer or colander. Set aside the whole beans and measure out 1 cup of beans to transfer into a food processor along with ¼ cup of the hot broth from the soup. Puree until nearly smooth to add creaminess to the chili.
- Add Cheese, Corn and Beans: Stir the Neufchatel cheese cubes into the soup along with the frozen or fresh corn, the reserved whole beans, and the pureed beans. Mix well and continue to simmer for 5 to 10 minutes to allow the cheese to melt and the chili to thicken slightly.
- Finish and Serve: Add the shredded cooked chicken to the pot along with fresh lime juice and chopped cilantro. Stir to combine and heat through. Serve the chili hot topped with additional cilantro, slices of avocado, shredded Monterrey Jack cheese, and tortilla chips if desired.
Notes
- If you don’t have a food processor, you can skip the pureeing step; the chili will be slightly less creamy but still delicious.
- This chili can be frozen in an airtight container for up to 3 months, making it a great meal prep option.
- Use low-sodium chicken broth to better control the salt level in the dish.
- Leftover rotisserie chicken works perfectly and saves time on preparation.
- Adjust the cayenne pepper to your preferred spice level.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 50 mg
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