Name: Easy White Chicken Chili Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 small yellow onion, diced; 1 tbsp olive oil; 2 cloves garlic, finely minced; 2 (14.5 oz) cans low-sodium chicken broth; 1 (7 oz) can diced green chilies; 1 1/2 tsp cumin; 1/2 tsp paprika; 1/2 tsp dried oregano; 1/2 tsp ground coriander; 1/4 tsp cayenne pepper; Salt and freshly ground black pepper, to taste; 1 (8 oz) pkg Neufchatel cheese (light cream cheese), cut into small cubes; 1 1/4 cup frozen or fresh corn; 2 (15 oz) cans cannellini beans; 2 1/2 cups shredded cooked rotisserie or leftover chicken; 1 Tbsp fresh lime juice; 2 Tbsp chopped fresh cilantro, plus more for serving; Tortilla chips or strips; Monterrey Jack cheese; Sliced avocado

There’s something incredibly comforting about a bowl of warm, creamy chili that feels like a big, cozy hug—especially when it’s this Easy White Chicken Chili Recipe. It’s hearty but light on the spice, with the perfect balance of flavors that’ll make you want seconds (and maybe thirds).

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy White Chicken Chili Recipe
Top Tip
How to Serve Easy White Chicken Chili Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy White Chicken Chili Recipe

Why You'll Love This Recipe

This Easy White Chicken Chili Recipe is one of those dishes I keep coming back to because it’s simple to prepare, yet the flavor feels anything but basic. I love whipping it up when I want something different from traditional chili but still crave that warming goodness.

Quick and fuss-free: You only need one pot and less than an hour to get this on your table, making weeknight dinners a breeze.
Comfort food with a twist: This isn’t your typical tomato-based chili—it’s creamy, subtly spiced, and perfectly balanced.
Flexible ingredients: You can easily adapt it if you have leftover chicken or want to boost the heat or creaminess.
Great for meal prep: It reheats beautifully and freezes well, so you have a ready-to-go lunch or dinner whenever you need it.

Ingredients & Why They Work

When I first tried this recipe, I was impressed by how a handful of simple ingredients come together to create a rich, cozy meal. Each element plays its part, from the spices to the creamy Neufchatel cheese that adds just the right tang without overwhelming the dish.

Yellow onion: Adds a sweet, savory base when sautéed—it’s the flavor foundation of the chili.
Olive oil: For sautéing—its mild flavor complements the onion and garlic perfectly.
Garlic: Because what savory dish is complete without it? Just a couple of cloves give that warm depth.
Low-sodium chicken broth: Keeps the chili flavorful without being too salty, and gives the perfect broth base.
Diced green chilies: These bring gentle heat and a bit of smoky depth without overpowering the other flavors.
Cumin, paprika, oregano, coriander, and cayenne pepper: Together, these spices create a layered, aromatic warmth that defines white chicken chili.
Neufchatel cheese: This is the magic ingredient—I love using it here because it melts to a silky creaminess but is lighter than cream cheese.
Corn: Adds a sweet crunch and brightens up the texture—fresh or frozen works great.
Cannellini beans: For that hearty, creamy bite and protein boost. Puréeing some beans helps thicken the chili naturally.
Cooked shredded chicken: Rotisserie chicken works like a charm for this recipe, saving time and adding great flavor.
Fresh lime juice and cilantro: They add a fresh, zesty lift at the end that makes the whole dish pop.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

One of my favorite things about this Easy White Chicken Chili Recipe is how simple it is to tweak. Sometimes I like to amp up the heat with extra cayenne or a diced jalapeño, while other days I make it milder for a family-friendly dinner.

Spicy variation: I’ve added diced jalapeños and a bit more cayenne when I’m craving a kick—just make sure you balance it with extra lime juice to keep the flavors rounded.
Dairy-free option: I've swapped Neufchatel for a plant-based cream cheese alternative and it still turns out creamy and delicious, perfect if you want to skip dairy.
Vegetarian twist: Try replacing the chicken with extra beans or even mushrooms to add texture while keeping it hearty.
Chunkier texture: If you prefer more bite, skip pureeing the beans and enjoy the full bean texture instead—it’s all about what you like.

Step-by-Step: How I Make Easy White Chicken Chili Recipe

Step 1: Sauté the Aromatics

Start by heating olive oil in a large pot over medium-high heat. I sauté the diced yellow onion for about 4 minutes until it becomes translucent and sweet-smelling. Then, add the finely minced garlic and cook for another 30 seconds. Don’t rush this step—this base really builds the flavor for the whole chili.

Step 2: Spice It Up and Simmer

Next, pour in the chicken broth and add the diced green chilies followed by cumin, paprika, oregano, coriander, and cayenne pepper. Season with salt and pepper to your liking. Bring everything just to a boil, then reduce the heat to medium-low and let it simmer gently for 15 minutes. This simmering lets the spices meld perfectly.

Step 3: Prepare the Beans

While the stew simmers, drain and rinse your cannellini beans. Then, measure out a cup and pop them into a food processor with ¼ cup of the chili broth. Puree until nearly smooth. This adds wonderful creaminess without heavy cream. If you don’t have a food processor, don't worry—skip blending and just add all beans whole for a chunkier chili.

Step 4: Bring It All Together

Stir the Neufchatel cheese cubes into the pot, along with the corn, whole beans, and the pureed beans. Give everything a good stir and let it simmer for another 5 to 10 minutes, until the cheese melts smoothly and the chili thickens slightly.

Step 5: Add Chicken and Fresh Touches

Finally, stir in the shredded cooked chicken along with fresh lime juice and chopped cilantro. This brightens the flavors just right. Taste and adjust salt or spice levels if needed, then serve hot with your favorite garnishes.

Top Tip

Over the years of making this Easy White Chicken Chili Recipe, I’ve learned a few tricks that really take it from good to unforgettable—especially when you want that silky texture and balanced flavor.

Onion and garlic patience: Don’t rush sautéing your onions and garlic—they need a bit of time to soften and release their natural sweetness, which makes a huge flavor difference.
Spice balance: I always start with less cayenne than the recipe calls for, then add more at the end to avoid overpowering the cozy creaminess.
Bean blend: Puréeing part of the beans is a game-changer. It thickens the soup naturally and gives that velvety mouthfeel without extra cream.
Fresh finish: Never skip the lime juice and fresh cilantro at the end—they brighten up the chili and add that fresh contrast to the creamy soup.

How to Serve Easy White Chicken Chili Recipe

white chicken chili - Serving Suggestion

Garnishes

I love topping my chili with a handful of shredded Monterrey Jack cheese, a few slices of creamy avocado, and plenty of fresh cilantro for color and brightness. Crunchy tortilla chips or strips are my go-to for some crispy texture—plus, they’re fun to scoop up every last bit of chili!

Side Dishes

For sides, a simple green salad or some warm cornbread pairs beautifully. On lazy weekends, I’ll add a bowl of seasoned rice on the side to soak up the chili’s spicy broth.

Creative Ways to Present

Hosting a game day or family gathering? I like serving this chili in mini cast iron skillets or even hollowed-out bread bowls. It makes the meal feel extra special and cozy, plus it keeps everyone happily digging in.

Make Ahead and Storage

Storing Leftovers

Whenever I have leftovers, I store them in airtight containers in the fridge and they stay fresh for about 3 to 4 days. The flavors actually deepen overnight, making the next-day lunch even better!

Freezing

I’ve frozen this chili plenty of times. Just cool it completely, transfer to freezer-safe containers, and it will keep its flavor and texture for up to 3 months. When you’re ready, thaw it overnight in the fridge before reheating.

Reheating

Reheat gently on the stove over low to medium heat, stirring often to prevent scorching. If the chili seems too thick, just add a splash of broth or water to loosen it up. It bounces back wonderfully after reheating.

Frequently Asked Questions:

Can I use fresh chicken breast instead of rotisserie chicken?

Absolutely! If using fresh chicken breast, poach or sauté it until cooked through, then shred it before adding to the chili in the final step. This takes a little more time but works just as well.

What if I don’t have a food processor to puree beans?

No worries at all. You can skip the pureeing step entirely—the chili will be a bit chunkier but still delicious and creamy thanks to the Neufchatel cheese and beans.

Can I make this chili spicier?

Definitely! Increase the cayenne pepper or add diced jalapeños or serrano peppers during the sautéing stage. Just add gradually and taste as you go to find your perfect heat level.

Is Neufchatel cheese necessary?

Neufchatel is great because it melts smoothly and is lighter than cream cheese, but if you can’t find it, regular cream cheese works fine as a substitute. For a dairy-free option, try a plant-based cream cheese alternative.

Final Thoughts

This Easy White Chicken Chili Recipe has a special place in my recipe rotation—it’s my go-to when I want cozy comfort with minimal fuss. Whether you’re making it for a busy weeknight or a laid-back weekend meal, it’s flexible enough to suit your tastes and reliable enough to please everyone at the table. Give it a try—you’ll be surprised how something so simple can taste so wonderfully satisfying!