There’s something about the velvety texture and subtle spice of this Creamy White Chicken Chili Recipe that instantly makes a cozy meal feel special. It’s not your typical chili—it’s bright, comforting, and packed with flavors that just hug you from the inside out.
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Why You'll Love This Recipe
I’m genuinely excited to share this one with you because it hits the perfect balance between creamy comfort and fresh zest. It’s a recipe I turn to when I want something effortless but still feels like a little celebration in a bowl.
- Rich Creaminess: Thanks to Neufchatel cheese, this chili gets a luscious, creamy finish without being heavy or greasy.
- Simple Ingredients: Most are pantry staples or easy finds, letting you whip up chili without a last-minute grocery run.
- Customizable Heat: You control the spice level perfectly from mild to a bit of a kick by adjusting the cayenne and chilies.
- Hearty Yet Light: It’s filling enough for dinner but won’t leave you feeling weighed down—ideal for chilly evenings or casual gatherings.
Ingredients & Why They Work
Every ingredient in this creamy white chicken chili recipe really plays its part, coming together to build layers of flavor and texture. Here’s the lowdown on what makes it work so well—and a few tips for picking them out.
- Yellow Onion: Provides a sweet, mellow base when sautéed; diced small to blend seamlessly.
- Olive Oil: For sautéing—the fruity flavor complements the spices without overpowering.
- Garlic: Finely minced to infuse that deep, savory aroma without big chunks.
- Chicken Broth: Low sodium lets you control seasoning; it forms the flavorful, light soup base.
- Diced Green Chilies: Add subtle tang and gentle heat—look for fire-roasted if you want a smoky edge.
- Spices (Cumin, Paprika, Oregano, Coriander, Cayenne): This blend packs warmth, earthiness, and spice—balance them to suit your heat preference.
- Neufchatel Cheese: This light cream cheese melts beautifully, giving the chili that signature creamy texture without heaviness.
- Corn: Frozen or fresh adds natural sweetness and a pop of texture.
- Cannellini Beans: Creamy and mild, they’re perfect to blend and also to toss in whole for body.
- Cooked Chicken: Rotisserie chicken is my go-to for quick prep and great flavor, but leftover roasted chicken works perfectly.
- Lime Juice: A splash of brightness that lifts all the rich flavors and balances the creamy base.
- Fresh Cilantro: Adds fresh herbal notes—feel free to add more at serving time.
Make It Your Way
One of the things I love about this creamy white chicken chili recipe is its versatility. I often tweak small details depending on mood, what I have in my fridge, or who I’m cooking for—feel free to do the same!
- Variation: Spice it up: When I want extra heat, I stir in diced jalapeños or double the cayenne; it still stays creamy but with a nice kick.
- Dairy-Free Switch: Use coconut milk in place of cream cheese for a tropical twist and keep it vegan by swapping chicken for sautéed mushrooms or jackfruit.
- Vegetable Boost: Toss in some diced zucchini or bell peppers if you want to sneak in extra veggies without changing the flavor profile much.
- Slow Cooker Adaptation: I sometimes let everything cook low and slow; just add cream cheese near the end to avoid curdling.
Step-by-Step: How I Make Creamy White Chicken Chili Recipe
Step 1: Build Your Flavor Base
Start by heating olive oil in a large pot over medium-high heat. I love sautéing the diced onion until it turns translucent and sweet—about 4 minutes. Then toss in the minced garlic and cook just 30 seconds more so you don’t burn it. This foundation sets the stage for all the delicious layers to come.
Step 2: Spice it Up & Simmer
Add your chicken broth, diced green chilies, cumin, paprika, oregano, coriander, cayenne, salt, and pepper. Bring everything just to a boil, then lower the heat and let it simmer gently for 15 minutes. This slow melding of spices with broth deepens the flavor without rushing it.
Step 3: Puree and Add Creaminess
Drain and rinse your cannellini beans. Here’s a neat trick I swear by: reserve about a cup of whole beans, but take one cup and puree it with a bit of the broth. This gives your chili that wonderfully creamy texture without just dumping in cream. Then stir in the Neufchatel cheese, corn, pureed beans, and whole beans. Simmer for another 5 to 10 minutes, stirring occasionally.
Step 4: Finish with Chicken & Freshness
Stir in your shredded cooked chicken, fresh lime juice, and chopped cilantro. The lime juice brightens everything up beautifully, while the cilantro adds that fresh, herbal note that takes this chili from good to great. Give it a final stir, then get ready to serve.
Top Tip
I’ve made this creamy white chicken chili more times than I can count, so here are a few tricks I’ve learned to really nail it every single time.
- Puree for Creaminess: Don’t skip blending some of the beans—it’s what turns this from a chunky soup into a velvety wonder.
- Rotisserie Chicken Shortcut: Using shredded rotisserie chicken saves so much time and adds a nice roasted flavor without extra effort.
- Mind the Simmer: Keep the chili at a gentle simmer after adding the cheese to prevent curdling and maintain silky texture.
- Season as You Go: Taste after each main step and adjust salt and pepper gradually—you’ll avoid overseasoning and get a balanced flavor.
How to Serve Creamy White Chicken Chili Recipe
Garnishes
I’m all about toppings! I love sprinkling shredded Monterrey Jack cheese on top so it melts into the warm chili, plus slices of creamy avocado for cool richness. A handful of fresh cilantro adds freshness, and a few crunchy tortilla chips or strips bring just the right salty contrast. These little extras take the dish from simple to spectacular.
Side Dishes
This chili pairs beautifully with a crisp green salad dressed in lime vinaigrette or warm, fluffy cornbread to soak up every drop. I also love serving it alongside roasted sweet potatoes for a hint of natural sweetness that complements the spice.
Creative Ways to Present
For casual dinners, I serve the chili in rustic bowls with all the garnishes on the side so friends can customize. For a party, I like offering it in mini mason jars layered with cheese and tortilla chips, making it a fun and portable treat. Try it topped with dollops of sour cream or sprinkled with crisp bacon crumbles for extra indulgence.
Make Ahead and Storage
Storing Leftovers
Leftovers of this creamy white chicken chili recipe keep really well in the fridge—store it in an airtight container for up to four days. I usually cool it quickly, then reheat on the stove over low heat, stirring gently to prevent sticking. It stays just as creamy and tasty the next day.
Freezing
This chili freezes beautifully, making it an excellent meal prep option. I portion it into freezer-safe containers and freeze for up to three months. Just note, when thawing, it’s best to reheat gently and stir frequently to keep the texture smooth. The lime juice and cilantro are best added fresh after reheating to keep their bright flavors.
Reheating
The best way I’ve found to reheat creamy white chicken chili is on the stovetop over low heat with a splash of broth or water to loosen it if needed. Microwave works too but stir every minute to avoid hot spots and to preserve that creamy texture. Adding a fresh squeeze of lime and a handful of cilantro before serving refreshes the flavor beautifully.
Frequently Asked Questions:
Absolutely! If you don’t have a food processor, you can skip pureeing the beans. The texture will be a bit chunkier rather than super creamy, but it will still taste delicious.
The heat is mild to moderate thanks to the green chilies and cayenne pepper. You can easily adjust the spice by reducing or increasing the cayenne or adding fresh jalapeños to suit your taste.
Definitely! You can use any cooked chicken you have on hand, whether it’s grilled, baked, or leftover roast chicken. Just shred it before adding it to the chili.
Yes, this creamy white chicken chili recipe freezes really well. Store it in airtight containers and it will keep for up to three months. Just thaw gently and reheat to enjoy later.
Final Thoughts
This creamy white chicken chili recipe is absolutely one of those dishes that feels like a warm hug on a plate—and that’s exactly why I keep coming back to it. Whether you’re feeding your family on a busy weeknight or looking for something cozy to enjoy solo, I know you’ll appreciate how effortlessly comforting it is. Give it a try, and soon you’ll have your own reasons to love this recipe just like I do.
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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 that combines tender chicken, cannellini beans, and a blend of spices in a comforting broth, finished with creamy Neufchatel cheese and fresh lime juice. Perfect for a hearty lunch or dinner, served with optional toppings like Monterrey Jack cheese, avocado, and tortilla chips.
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
- 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
Dairy & Beans
- 1 (8 oz) pkg Neufchatel cheese (light cream cheese), cut into small cubes
- 1 ¼ cup frozen or fresh corn
- 2 (15 oz) cans cannellini beans
Chicken & Fresh Ingredients
- 2 ½ cups shredded cooked rotisserie or left-over chicken
- 1 tablespoon fresh lime juice
- 2 tablespoon chopped fresh cilantro, plus more for serving
Optional Toppings
- Tortilla chips or strips
- Monterrey Jack cheese
- Sliced avocado
Instructions
- Heat and Sauté: Heat olive oil in a large pot over medium-high heat. Add diced onion and sauté for 4 minutes until softened. Add minced garlic and sauté for an additional 30 seconds until fragrant.
- Add Broth and Spices: Pour in chicken broth and add diced green chilies, cumin, paprika, oregano, coriander, cayenne pepper. Season with salt and freshly ground black pepper. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes to develop flavors.
- Prepare Beans: Drain and rinse the cannellini beans. Measure out 1 cup of beans. Set aside the remaining whole beans. Transfer 1 cup of beans to a food processor with ¼ cup of the soup broth and puree until nearly smooth to add creaminess.
- Add Cheese and Corn: Stir Neufchatel cheese cubes into the soup along with corn, the whole beans, and the pureed beans. Stir well to combine. Simmer for 5 to 10 minutes more to heat through and melt the cheese.
- Finish Soup: Stir in shredded chicken, fresh lime juice, and fresh cilantro. Adjust seasoning if needed. Serve hot with optional toppings such as Monterrey Jack cheese, additional cilantro, avocado slices, and tortilla chips.
Notes
- If you don't have a food processor, you can skip pureeing the beans; the soup will be slightly less creamy but still delicious.
- This chili can be frozen in an airtight container for up to 3 months for convenient future meals.
Nutrition
- Serving Size: 1 bowl (approximately 1 ½ cups)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 55 mg
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