Satisfying White Chicken Chili

There’s something about a good bowl of chili that just hits the spot, especially when the weather turns cold. I’ve always loved traditional chili, but sometimes I want something a little different. That’s when I turn to white chicken chili.

This recipe has become a regular in my dinner rotation because it’s easy to throw together on a weeknight. I can get it on the table in about 30 minutes, which is perfect when everyone’s hungry and I don’t feel like spending an hour in the kitchen. Plus, I usually have most of the ingredients already sitting in my pantry.

The best part? It’s a one-pot meal. You brown the chicken, add everything else, and let it simmer. Fewer dishes means more time to relax after dinner. I like to serve it with some cornbread or tortilla chips on the side, and everyone’s happy.

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What Kind of Beans Should I Use?

Cannellini beans are the classic choice for white chicken chili, and they’re what give this dish its signature creamy texture and mild flavor. You can use canned beans for convenience, which is what most people do – just be sure to drain and rinse them first to remove excess sodium. If you can’t find cannellini beans at your store, great northern beans or navy beans make excellent substitutes and will give you a similar result. Some people even like to mash a portion of the beans before adding them to the chili to make the broth extra thick and creamy.

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Options for Substitutions

This chili is pretty forgiving when it comes to swapping ingredients:

• Neufchatel cheese: Can’t find Neufchatel? Regular cream cheese works perfectly fine. You can also use sour cream or Greek yogurt, but add these at the very end and stir gently to prevent curdling.
• Cannellini beans: Great Northern beans or navy beans are solid alternatives. In a pinch, even pinto beans will work, though they’ll change the color slightly.
• Rotisserie chicken: Leftover turkey, shredded pork, or even cooked ground chicken or turkey can step in here. You’ll need about 2 ½ cups of whatever protein you choose.
• Diced green chilies: If you like more heat, try using diced jalapeños or poblano peppers instead. For less spice, use mild green bell peppers.
• Fresh cilantro: Not a cilantro fan? Fresh parsley or even a sprinkle of green onions work well as a garnish.
• Chicken broth: Vegetable broth can replace chicken broth if you’re looking for a lighter option, though you’ll lose some of that rich chicken flavor.
• Cumin, paprika, oregano, coriander: These spices really make the chili, so try not to skip them. But if you’re missing one or two, the chili will still turn out tasty.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with white chicken chili is adding the cream cheese too quickly or in large chunks, which leads to clumpy, unmelted bits floating in your soup – cut it into small cubes and add them gradually while stirring constantly over medium-low heat.

Another common error is draining and rinsing the cannellini beans too thoroughly, as some of that starchy liquid actually helps thicken the chili and gives it a creamier texture.

Don’t skip sautéing the onions and garlic at the beginning, since this step builds a flavor foundation that you can’t get by just dumping everything in the pot at once.

Finally, resist the urge to crank up the heat to speed things along – keeping the temperature at medium or medium-low prevents the cream cheese from breaking and ensures all the flavors blend together properly.

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What to Serve With White Chicken Chili?

This white chicken chili is hearty enough to eat on its own, but I love serving it with warm cornbread or tortilla chips for scooping. A simple side of Mexican rice or cilantro lime rice makes it feel like a complete meal, especially if you’re feeding a crowd. For toppings, set out bowls of shredded monterrey jack cheese, diced avocado, sour cream, and extra cilantro so everyone can customize their bowl. If you want to add some freshness to balance out the richness, a quick cabbage slaw with lime dressing or a side of tortilla chips with fresh salsa works perfectly.

Storage Instructions

Store: This white chicken chili actually tastes even better the next day after all the flavors have had time to mingle. Keep it in an airtight container in the fridge for up to 4 days. It’s one of those meals I love making on Sunday to enjoy throughout the week for easy lunches or quick dinners.

Freeze: You can definitely freeze this chili for up to 3 months in freezer-safe containers or bags. Just know that the cream cheese might separate a bit when thawed, but a good stir while reheating usually brings it back together just fine.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions, but I’d recommend doing it in 1-2 minute intervals and stirring in between to keep the texture nice and creamy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 100-115 g
• Fat: 50-60 g
• Carbohydrates: 160-180 g

Ingredients

For the broth:

• black pepper to taste
• 29 oz low-sodium chicken broth (I use Swanson)
• 0.5 tsp ground coriander
• 0.5 tsp dried oregano
• 0.5 tsp paprika
• 1 tbsp olive oil (I prefer extra virgin)
• 1 small yellow onion (diced)
• 0.25 tsp cayenne pepper (adjust to taste for heat)
• 1.5 tsp ground cumin (freshly ground preferred)
• 7 oz diced green chilies
• 2 garlic cloves (minced)
• salt to taste

For the chilli:

• 2 tbsp fresh cilantro (chopped)
• 1.25 cups corn (fresh or frozen)
• 8 oz Neufchatel cheese (softened)
• 1 tbsp fresh lime juice
• 2.5 cups shredded cooked chicken
• 30 oz cannellini beans (drained and rinsed)

For Toppings (optional):

• sliced avocado
• tortilla chips (optional but recommended)
• cilantro
• Monterey Jack cheese (shredded)

Step 1: Prepare the Mise en Place and Aromatics

• 1 tbsp olive oil
• 1 small yellow onion
• 2 garlic cloves

Begin by dicing your yellow onion and mincing the garlic.

Having these ready before you start cooking ensures a smooth workflow.

Heat the olive oil in a large pot or Dutch oven over medium heat.

Once shimmering, add the diced onion and sauté until softened and translucent, about 4-5 minutes.

Then, stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.

I always say, a good mirepoix sets the foundation for great flavor!

Step 2: Build the Flavor Base and Simmer

• 1.5 tsp ground cumin
• 0.5 tsp paprika
• 0.5 tsp dried oregano
• 0.5 tsp ground coriander
• 0.25 tsp cayenne pepper
• 29 oz low-sodium chicken broth
• 7 oz diced green chilies
• salt to taste
• black pepper to taste

To the softened aromatics, add the ground cumin, paprika, dried oregano, ground coriander, and cayenne pepper, stirring constantly for about 1 minute to toast the spices and enhance their flavor.

Pour in the low-sodium chicken broth and diced green chilies.

Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer gently for 15 minutes to allow the flavors to meld.

Don’t forget to season with salt and black pepper to taste at this stage.

Step 3: Prepare Beans and Enrich the Soup

• 30 oz cannellini beans
• 8 oz Neufchatel cheese
• 1.25 cups corn

While the soup base is simmering, drain and rinse the cannellini beans.

In a food processor, combine 1 cup of the drained beans with 1/4 cup of the simmering broth from the pot, and blend until completely smooth.

This step adds a wonderful creaminess and body to the soup without relying solely on dairy.

Once blended, add the Neufchatel cheese, corn, the remaining whole cannellini beans, and the blended bean mixture to the pot, stirring well to combine.

Simmer this for another 5-10 minutes until heated through and slightly thickened.

I really find that blending some of the beans creates an amazing texture for the chili.

Step 4: Finish and Serve

• 2.5 cups shredded cooked chicken
• 1 tbsp fresh lime juice
• 2 tbsp fresh cilantro
• sliced avocado
• Monterey Jack cheese
• cilantro
• tortilla chips

Finally, stir in the shredded cooked chicken, fresh lime juice, and chopped fresh cilantro.

Cook just until the chicken is heated through, about 2-3 minutes, as it’s already cooked.

Adjust seasoning if necessary.

Serve your hearty white chicken chili immediately, garnished with your favorite toppings such as sliced avocado, shredded Monterey Jack cheese, and extra fresh cilantro.

Tortilla chips are highly recommended for dipping!