White chicken chili is a creamy, comforting soup that’s perfect for busy weeknights and cold days.
This hearty recipe combines tender chicken, white beans, and flavorful spices in a rich broth that’s lighter than traditional beef chili.
I’ve made this recipe countless times for my family, and it never fails to impress guests at dinner parties.
Essential Ingredients
Here are the key ingredients you’ll need to make this delicious chicken chili:
- Rotisserie chicken – I always use pre-cooked chicken for the best flavor and convenience
- Yellow onion – Fresh diced onion adds the perfect aromatic base
- Fresh garlic – Never use the pre-minced stuff; fresh garlic makes all the difference
- Low-sodium chicken broth – This creates the flavorful soup base
- Diced green chilies – Choose mild unless you love spicy food
- Cannellini beans – These white beans are creamy and hold their shape well
- Neufchatel cheese – Light cream cheese that makes the chili extra creamy
- Frozen corn – I prefer frozen over canned for better texture and taste
- Fresh lime juice and cilantro – These bright flavors balance the richness perfectly
Perfect Spice Blend
The right combination of spices transforms this soup into something special:
- Cumin – The star spice that gives authentic chili flavor
- Paprika – Adds warmth and beautiful color
- Dried oregano – Brings earthy, herbal notes
- Ground coriander – Creates depth and complexity
- Cayenne pepper – Just a pinch adds gentle heat
Step-by-Step Instructions
Making this white bean chicken chili is surprisingly simple when you follow these steps:
- Heat olive oil in a large pot over medium-high heat
- Saute the onion for about 4 minutes until it becomes translucent
- Add minced garlic and cook for just 30 seconds more
- Pour in chicken broth along with green chilies and all your spices
- Bring to a boil then reduce heat and simmer for 15 minutes
- Drain and rinse the beans in a fine mesh strainer
- Puree one cup of beans with 1/4 cup of the soup broth until smooth
- Add cream cheese, corn, and both whole and pureed beans to the pot
- Simmer for 5-10 minutes until everything is heated through
- Stir in shredded chicken, lime juice, and cilantro at the very end
Secret to Creamy Texture
The key trick I learned from watching cooking shows is pureeing some of the beans.
his creates an incredibly creamy texture without adding too much dairy or using flour as a thickener.
When I first tried this technique, I was amazed at how restaurant-quality the soup became.
The pureed beans blend seamlessly into the broth, making every spoonful rich and satisfying.
Best Toppings
These garnishes take your bowl from good to absolutely amazing:
- Sliced avocado – Adds healthy fats and creamy texture
- Monterey Jack cheese – Melts beautifully and adds richness
- Tortilla chips – Perfect for scooping and adds satisfying crunch
- Extra fresh cilantro – Brightens every bite
- Lime wedges – Let everyone add their own fresh citrus kick
Meal Planning Tips
This recipe is perfect for busy families because it’s so versatile:
- Make it ahead – The flavors actually improve overnight in the refrigerator
- Freeze portions – Store individual servings for quick lunches
- Double the batch – It feeds a crowd and makes great leftovers
- Slow cooker option – Use raw chicken breasts and cook on low for 6 hours
- Quick weeknight dinner – Takes less than an hour from start to finish
Nutritional Benefits
This healthy chili recipe packs impressive nutrition into every serving:
- High protein content from chicken and beans keeps you satisfied longer
- Fiber-rich beans support digestive health
- Lower fat than traditional beef chili recipes
- Vitamin C from lime juice and peppers boosts immune function
- Heart-healthy ingredients like beans and lean chicken protein
Storage and Reheating
Proper storage keeps this soup delicious for days:
- Refrigerate leftovers for up to 4 days in sealed containers
- Reheat gently on the stovetop, stirring occasionally
- Add extra broth if the soup thickens too much during storage
- Freeze for up to 3 months in freezer-safe containers
- Thaw overnight in the refrigerator before reheating
Why This Recipe Works
After making this soup dozens of times, I’ve learned what makes it special:
- Pre-cooked rotisserie chicken prevents overcooking and adds more flavor
- Pureed beans technique creates restaurant-quality creaminess without heavy cream
- Fresh lime juice and cilantro added at the end keep bright flavors intact
- Simple spice blend builds complex flavors without overwhelming the dish
- Quick cooking method prevents ingredients from becoming mushy
- Flexible ingredient list works with pantry staples you likely have on hand
This comforting soup proves that healthy can be incredibly delicious. Whether you’re feeding a crowd or meal prepping for the week, white chicken chili delivers satisfaction in every bowl.
Easy White Chicken Chili
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium-high heat. Add diced onion and saute for 4 minutes until translucent.
- Add minced garlic and saute for 30 seconds longer until fragrant.
- Add chicken broth, green chilies, cumin, paprika, oregano, coriander, and cayenne pepper. Season with salt and pepper to taste.
- Bring mixture just to a boil, then reduce heat to medium-low and simmer for 15 minutes.
- Drain and rinse cannellini beans in a fine mesh strainer. Measure out 1 cup of beans and set the remaining whole beans aside.
- Transfer the 1 cup of beans to a food processor along with 1/4 cup of broth from the soup. Puree until nearly smooth.
- Add Neufchatel cheese cubes to the soup along with corn, remaining whole beans, and pureed bean mixture. Stir well.
- Simmer for 5-10 minutes longer until cheese is melted and everything is heated through.
- Stir in shredded chicken, fresh lime juice, and chopped cilantro. Heat for 2-3 minutes until warmed through.
- Serve hot with desired toppings such as Monterey Jack cheese, additional cilantro, avocado slices, and tortilla chips.