Name: Creamy 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) package 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 comforting about a bowl of creamy, savory chili that just warms you from the inside out. This Creamy White Chicken Chili Recipe is one of those dishes that strikes the perfect balance between hearty and fresh, making it a go-to for cozy dinners or casual gatherings. It’s rich without being heavy, and the little kick from green chilies and spices keeps things exciting.

The image shows a white bowl filled with creamy light beige soup that has visible pieces of white beans, yellow corn, shredded white meat, and green herbs mixed in. On top of the soup, there are three yellowish triangular tortilla chips placed in a row on the left side, a fan of bright green avocado slices next to them, a wedge of green lime in the middle, and a small pile of white shredded cheese in the center. The bowl sits on a white plate, and a silver spoon is placed on the right side of the plate. The setting includes a white marbled surface with some green cilantro leaves and a halved avocado nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

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

Why You'll Love This Recipe

Trust me, I wasn't expecting to love a white chicken chili this much before I tried making it. It’s a real crowd-pleaser with so many layers of flavor. I love that it’s creamy from the Neufchatel cheese but doesn’t feel heavy like some cream-based soups. This recipe really shines on chilly nights, and it’s surprisingly easy to pull together even on a busy weeknight.

Unique Creaminess: The addition of Neufchatel cheese makes the chili silky smooth without using heavy cream.
Flavor Complexity: A blend of cumin, paprika, oregano, coriander, and cayenne gives it a warming depth without overwhelming heat.
Effortless Prep: Using rotisserie chicken means you can throw this together in under an hour with minimal fuss.
Versatile Garnishes: Toppings like avocado, cheese, and tortilla chips let you easily customize it for everyone’s tastes.

Ingredients & Why They Work

Each ingredient in this creamy white chicken chili pulls double duty — contributing flavor, texture, or that luxurious creamy mouthfeel. Here’s a quick rundown on the key players so you’ll know exactly why they make this recipe such a winner.

Flat lay of a small diced yellow onion, two whole uncracked garlic cloves, a few sprigs of fresh cilantro, small white ceramic bowls containing golden olive oil, low-sodium chicken broth, and diced green chilies, a small heap of ground cumin, paprika, dried oregano, ground coriander, and cayenne pepper arranged neatly as fine powders, a few whole cannellini beans, fresh or frozen bright yellow corn kernels, small white ceramic bowl with creamy cubes of Neufchatel cheese, a pile of shredded cooked rotisserie chicken, a small white ceramic bowl with fresh lime juice, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Yellow Onion: Adds a natural sweetness and base flavor; sautéing until translucent softens its bite.
Olive Oil: For sautéing, gives a subtle fruitiness that rounds out the spices.
Garlic: Brings aromatic depth that elevates the chili’s savory notes.
Low-Sodium Chicken Broth: A rich liquid base that lets you control the salt and adds umami.
Diced Green Chilies: A mild heat with a fresh, tangy kick to brighten the chili.
Spices (Cumin, Paprika, Oregano, Coriander, Cayenne): Layered warmth and complexity—cumin is the star for its earthy aroma, while cayenne adds just a hint of heat.
Neufchatel Cheese: The secret to creaminess—it melts smoothly and is lighter than regular cream cheese.
Corn: Adds bursts of sweetness and texture contrast.
Cannellini Beans: Creamy and mild, they bulk up the chili and give it body. Pureeing some creates that luscious texture.
Cooked Chicken: Using rotisserie chicken saves time and infuses the chili with savory richness.
Lime Juice and Fresh Cilantro: Brighten and balance the dish, adding freshness and zing.
Optional Toppings: Think avocado slices, Monterey Jack cheese, and tortilla chips to customize every bowl.

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

Make It Your Way

One of my favorite things about this creamy white chicken chili recipe is how flexible it is. Over the years, I’ve tweaked and customized it to match different moods, diets, and what I have on hand. Don't hesitate to adjust it as you like—this chili really welcomes your personal touch.

Spice it Up: When I’m craving something a bit spicier, I toss in a diced jalapeño or increase the cayenne slightly. Adds a lively kick without overwhelming the creaminess.
Dairy-Free Version: I’ve switched out Neufchatel cheese for a dairy-free cream cheese alternative with good results—just keep an eye on consistency.
Vegetarian Adaptation: Skip the chicken and use extra beans or add roasted mushrooms for meaty texture. The spices and broth still make it super comforting.
Seasonal Touch: Fresh corn works beautifully in summer, but frozen corn does the trick any time of year.

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

A deep blue pot holds a creamy soup with a light orange color mixed with small bits of green herbs and yellow corn. Inside the soup, shredded chicken pieces and chopped green vegetables float, with some fresh green cilantro leaves sprinkled on top. Thin slices of avocado with bright green color are neatly arranged in a fan shape near the center. A wooden spoon rests inside the pot, partially submerged in the soup, which sits on a white marbled surface with a white and blue striped cloth under it. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Aromatics

Start by heating olive oil over medium-high heat in a large pot. When it’s shimmering, toss in your diced yellow onion and sauté for about 4 minutes until it’s softened and translucent. This is important — don’t rush this step because it builds a subtle sweetness that’s the soul of your chili. Then add the minced garlic and cook for another 30 seconds, just until fragrant. Garlic burns quickly, so keep it moving in the pan!

Step 2: Build the Broth and Spices

Pour in the chicken broth along with the canned diced green chilies — I like the mild heat and a little tang these bring. Sprinkle in cumin, paprika, oregano, ground coriander, and a pinch of cayenne pepper. Stir everything together and season with salt and freshly ground pepper to taste. Bring the mixture just to a boil, then reduce the heat to medium-low and let it bubble along gently for 15 minutes. This simmer infuses the broth with all those warm spices.

Step 3: Prepare the Beans

While the broth simmers, drain and rinse your cannellini beans to remove excess salt and starch. Set aside the whole beans for later, then scoop out about a cup of beans into a food processor along with ¼ cup of the broth from the pot. Puree this blend until almost smooth — this step adds extra creaminess to the chili. If you don’t have a food processor, that’s okay — just skip this part and the chili will still be delicious, just a bit chunkier.

Step 4: Make it Creamy and Add the Good Stuff

Stir in the cubes of Neufchatel cheese along with corn, whole beans, and the pureed beans. Mix well as the cheese melts into the chili, making it luxuriously creamy. Let it simmer for another 5 to 10 minutes so the flavors can marry and the corn cooks through perfectly.

Step 5: Finish with Chicken, Lime, and Cilantro

Finally, stir in shredded cooked chicken, fresh lime juice, and chopped cilantro. These elements brighten the dish and add fresh contrast to the creamy, spiced base. Give the chili a final taste and adjust salt or lime juice if needed — seasoning is key!

Top Tip

After making this creamy white chicken chili recipe a handful of times, I’ve learned a few tricks that really help nail that perfect texture and flavor every time.

Pureeing the Beans: Don’t skip pureeing some beans—this transforms the texture and helps the broth cling to ingredients beautifully, giving you that signature creaminess.
Use Rotisserie Chicken: Saves time and adds savory, juicy chicken flavor without extra effort. Plus, leftover rotisserie chicken keeps your chili moist.
Simmer Gently: Keep the chili at a low simmer after adding cheese to avoid curdling or breaking the texture. Patience really pays off here.
Season Last: I always add salt, lime juice, and fresh herbs near the end to keep their flavors bright and fresh.

How to Serve Creamy White Chicken Chili Recipe

white chicken chili - Serving Suggestion

Garnishes

I love finishing this chili with chopped fresh cilantro to really pop the fresh herbal notes. Slices of creamy avocado add a cool counterpoint, and a generous sprinkle of shredded Monterey Jack cheese melts softly on top for extra indulgence. Tortilla chips or crunchy strips on the side add just the right contrast in texture and are perfect for scooping up chili.

Side Dishes

Simple sides work best—try a crisp green salad with a citrus vinaigrette, warm cornbread, or even a light slaw to cut through the richness. I often serve this chili alongside a basket of tortilla chips for sharing, making it feel like a complete, casual meal.

Creative Ways to Present

For special occasions, I’ve ladled this chili into small, hollowed-out bread bowls for a fun twist. It’s also fantastic layered in a large casserole dish topped with shredded cheese, then broiled briefly for a bubbly finish. For game day, serve in individual ramekins with a topping bar including jalapeños, diced onions, and sour cream—it’s always a hit!

Make Ahead and Storage

Storing Leftovers

Leftover creamy white chicken chili stores beautifully in airtight containers in the fridge for up to 3 days. I usually let it cool to room temperature before sealing it to avoid condensation. It thickens as it chills, so just add a splash of broth or water when reheating to loosen it up.

Freezing

I’ve frozen this chili successfully in freezer-safe containers for up to 3 months. Be sure to cool it thoroughly first, then portion it out for easy lunches or dinners later on. When thawing, place it overnight in the fridge before reheating gently on the stove.

Reheating

To keep the creaminess intact, I reheat leftovers gently on the stovetop over low heat, stirring frequently. Adding a splash of broth helps restore the original consistency. Microwave works too—just be careful not to overheat and break the texture. Re-topping with fresh cilantro and avocado after reheating brings it back to life.

Frequently Asked Questions:

Can I make this soup without a food processor?

Absolutely! The pureeing of the beans adds creaminess but isn’t essential. If you don’t have a food processor, just add all the beans whole—the chili will still be delicious and thick.

What’s the best type of chicken to use?

Rotisserie chicken works wonderfully because it’s already cooked and flavorful, saving you time. But leftover cooked chicken or even poached chicken breasts shredded by hand work just as well.

Can I make this chili ahead of time?

Yes! This chili actually tastes even better the next day once the flavors have melded. Just refrigerate it promptly in an airtight container and reheat gently when ready to serve.

How spicy is this creamy white chicken chili recipe?

It’s mildly spicy with a gentle warmth from the chili peppers and spices. You can easily adjust the heat up or down by adding more cayenne pepper or using hotter chilies according to your preference.

Final Thoughts

This creamy white chicken chili recipe has become my go-to for so many meals—from quiet weeknights to lively family get-togethers. Its comforting richness paired with bright, fresh accents always hits the spot. I hope you enjoy making and sharing it as much as I do—there’s something special about a meal that warms your heart and leaves you feeling cozy and satisfied. Give it a try, and I’m betting it’ll become a favorite in your kitchen too!