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White Chicken Chili Recipe

Easy White Chicken Chili

This creamy white chicken chili is a comforting soup that's perfect for busy weeknights and cold days. Made with tender rotisserie chicken, white beans, and flavorful spices in a rich broth that's lighter than traditional beef chili. The secret pureed bean technique creates restaurant-quality creaminess without heavy dairy.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Main Course
Cuisine: American
Calories: 383
Ingredients Equipment Method Notes

Ingredients
  

Base 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
Spice Blend
  • 1.5 teaspoons cumin
  • 0.5 teaspoon paprika
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon ground coriander
  • 0.25 teaspoon cayenne pepper
  • salt and black pepper to taste
Main Ingredients
  • 1 8 oz package Neufchatel cheese cut into small cubes
  • 1.25 cups frozen corn
  • 2 15 oz cans cannellini beans drained and rinsed
  • 2.5 cups shredded rotisserie chicken
  • 1 tablespoon fresh lime juice
  • 2 tablespoons fresh cilantro chopped, plus more for serving
Optional Toppings
  • Monterey Jack cheese shredded
  • avocado sliced
  • tortilla chips
  • lime wedges

Equipment

  • Large pot or Dutch oven
  • Food Processor
  • Fine-mesh strainer
  • Ladle

Method
 

  1. Heat olive oil in a large pot over medium-high heat. Add diced onion and saute for 4 minutes until translucent.
  2. Add minced garlic and saute for 30 seconds longer until fragrant.
  3. Add chicken broth, green chilies, cumin, paprika, oregano, coriander, and cayenne pepper. Season with salt and pepper to taste.
  4. Bring mixture just to a boil, then reduce heat to medium-low and simmer for 15 minutes.
  5. Drain and rinse cannellini beans in a fine mesh strainer. Measure out 1 cup of beans and set the remaining whole beans aside.
  6. Transfer the 1 cup of beans to a food processor along with 1/4 cup of broth from the soup. Puree until nearly smooth.
  7. Add Neufchatel cheese cubes to the soup along with corn, remaining whole beans, and pureed bean mixture. Stir well.
  8. Simmer for 5-10 minutes longer until cheese is melted and everything is heated through.
  9. Stir in shredded chicken, fresh lime juice, and chopped cilantro. Heat for 2-3 minutes until warmed through.
  10. Serve hot with desired toppings such as Monterey Jack cheese, additional cilantro, avocado slices, and tortilla chips.

Notes

Make-Ahead Tip: This chili tastes even better the next day as flavors meld together. Store covered in refrigerator for up to 4 days.
Slow Cooker Option: Use 1 lb raw chicken breasts, add at beginning with broth and spices. Cook on low 5-6 hours, then shred chicken and proceed with remaining steps.
Texture Tip: If you don't have a food processor, you can skip the pureeing step, though the soup won't be quite as creamy.
Spice Level: Adjust cayenne pepper to taste. For milder chili, omit cayenne entirely.