Name: White Chicken Chili Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 medium yellow onion, diced; 2 cloves garlic, minced; 2 (14 oz.) cans low-sodium chicken broth, about 3.5 cups; 2 (4 oz.) cans diced green chiles; 1 (15 oz.) can whole kernel corn, drained; 2 (15 oz.) cans white beans (cannellini or great Northern beans), drained and rinsed; 1 teaspoon cumin; 1/2 teaspoon chili powder; 1/2 teaspoon oregano; 1/2 teaspoon paprika; 1/2 teaspoon ground coriander; 1/4 teaspoon cayenne pepper; Salt and pepper, to taste; 8 oz. cream cheese, softened and cubed; 2 cups shredded rotisserie chicken or cooked chicken, about 1 lb.; 1 tablespoon lime juice; 1 tablespoon fresh cilantro, chopped; Fresh chopped cilantro; A dollop of sour cream; Monterrey Jack or Pepper Jack cheese, shredded; Tortilla strips; Sliced avocados; Sliced jalapenos

Nothing quite warms the soul like a bowl of rich, creamy White Chicken Chili. This White Chicken Chili Recipe hits all the right notes — it’s comforting, packed with flavor, and surprisingly easy to make on any weeknight. Let’s dive in and cook up something truly satisfying together.

A large white pot filled with creamy soup that has a light orange color, showing bits of corn, white beans, and shredded pieces of chicken. A ladle lifts a scoop of the thick soup, revealing the same mix of yellow corn, white beans, shredded cheese, herbs, and chicken inside, with a small piece of avocado in the background resting on the soup surface. The soup looks rich and slightly chunky with herbs and pepper speckles scattered on top, all on a white marbled surface. 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 White Chicken Chili Recipe
Top Tip
How to Serve White Chicken Chili Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
White Chicken Chili Recipe

Why You'll Love This Recipe

This White Chicken Chili Recipe has become one of my go-tos, especially when I want a hearty meal without a ton of fuss. What’s great is how you get that creamy texture without extra dairy heavy lifting – thanks to cream cheese and pureed beans. It feels indulgent but is so straightforward to whip up.

Easy Weeknight Meal: Comes together in under an hour, perfect for busy evenings when you want something wholesome fast.
Flavorful & Comforting: The blend of spices and creamy base hits a cozy spot on cold or rainy days.
Versatile & Adaptable: Use leftover chicken, swap ingredients based on what you have on hand, or adjust spice level easily.
Great for Leftovers: It tastes even better the next day and freezes well, making it a crowd-pleaser every time.

A close-up image shows a spoon holding a thick creamy stew with visible pieces of white meat, yellow corn kernels, and small green herb bits. The stew has a smooth orange-beige color with specks of red seasoning. The background shows the white bowl filled with the stew, with some green avocado slices and scattered corn chips beside it. The surface is a white marbled texture, and the lighting highlights the creamy and rich texture of the dish. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this White Chicken Chili Recipe plays a key role in balancing creaminess, savory notes, and subtle heat. Let me break down why these choices shine and how you can get the best results when shopping and prepping.

Flat lay of a medium yellow onion diced, two garlic cloves minced, two cans of diced green chiles opened, a small bowl of drained whole kernel corn, two cans of drained white beans, a few cubes of cream cheese, a generous pile of shredded rotisserie chicken, a small bowl of fresh chopped cilantro, a lime wedge, and a selection of toppings including shredded cheese, sliced avocados, sliced jalapenos, and crispy tortilla strips, all placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Yellow Onion: Adds sweetness and depth without overpowering – the soft base that carries the flavors.
Garlic: Just two cloves punch up the aroma and warmth without getting too aggressive.
Chicken Broth: Low-sodium choice helps control saltiness and enriches the soup’s body.
Diced Green Chiles: Brings gentle heat and a fresh brightness that’s essential here.
Whole Kernel Corn: Adds a bit of natural sweetness and texture contrast.
White Beans (Cannellini or Great Northern): Creamy, hearty, and perfect for pureeing to thicken the chili.
Spices (Cumin, Chili Powder, Oregano, Paprika, Coriander, Cayenne): This combo layers warm earthiness and a touch of heat that really brings the dish alive.
Cream Cheese: The secret for that smooth, luscious finish—it melts perfectly into the chili for creamy richness.
Shredded Rotisserie Chicken: Quick, flavorful protein that keeps the chili light but satisfying.
Lime Juice & Cilantro: Added at the end for a fresh pop that brightens every bite.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What I love most is how flexible this White Chicken Chili Recipe is — you can easily tailor it to your taste buds or pantry availability. Let me share some of my favorite tweaks and ways I personalize the dish.

Variation: Sometimes, I swap the rotisserie chicken for cooked turkey leftover from a holiday meal — adds a lovely twist and uses what’s on hand.
Spice Level: If you like it hotter, I toss in fresh jalapeños or a pinch more cayenne; for a milder version, I keep back the cayenne and prefer just a hint of chili powder.
Dairy-Free Version: Try substituting the cream cheese with a blended cashew cream or dairy-free cream cheese for a delicious allergy-friendly option.
Slow Cooker Method: This chili is amazing when slow-cooked — just dump everything in (except cream cheese and chicken), simmer all day, then stir those in last for maximum flavor and creaminess.

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

Step 1: Sautéing the Base

Start by heating a tablespoon of olive oil in a large Dutch oven over medium-high heat. Toss in your diced yellow onion and cook until soft and translucent, about 5-7 minutes. Smelling those onions sweeten up always feels like the official start of dinner. Then, add the minced garlic and sauté for just 30 seconds to a minute — don’t let it brown, you want that fresh garlic aroma to pop, not burn.

Step 2: Building the Chili

Pour in the chicken broth followed by the diced green chiles, drained corn, and rinsed white beans. Sprinkle in all your spices — cumin, chili powder, oregano, paprika, coriander, cayenne, and salt and pepper to taste. This spice mix is what makes this chili sing, so don’t shy away from measuring carefully. Bring everything to a boil, then immediately reduce the heat to a gentle simmer.

Step 3: Simmer & Puree for Creaminess

Let the chili simmer for 15 minutes, which lets the flavors really meld together deliciously. For that signature velvety texture, remove about a cup of the chili and either blitz it in a food processor or use an immersion blender right in the pot. Stir the pureed mix back into the pot — this trick makes the chili thicker and creamier without adding heavy cream.

Step 4: Melting in the Cream Cheese & Chicken

Now, add your softened and cubed cream cheese along with the shredded chicken. Stir gently but thoroughly until the cream cheese has fully melted and the chicken is warmed through. This step transforms the chili into something comforting and hearty, but still light enough for a weeknight meal.

Step 5: The Finishing Touches

Before serving, stir in the fresh lime juice and chopped cilantro — these fresh bursts cut through the richness and brighten the whole dish. Let it simmer a few more minutes to marry all those flavors further. The chili will thicken slightly more as it stands, so don’t worry if it’s just a bit runnier at first.

Top Tip

Over the years, I’ve learned a few things that really elevate this White Chicken Chili Recipe from good to unforgettable. These tidbits save time and maximize flavor every single time I make it.

Use Rotisserie Chicken: It’s a game-changer for speed without sacrificing flavor — just shred it directly into the chili.
Puree a Portion of the Chili: This simple step thickens the texture while adding body, and it’s much easier than adding flour or heavy cream.
Lime Juice & Cilantro Right at the End: Adds that fresh zing and keeps the herbs vibrant and not overcooked.
Don’t Overcook Garlic: It gets bitter fast — just sauté briefly and then add liquid to stop the cooking process.

How to Serve White Chicken Chili Recipe

Garnishes

When it comes to toppings, I keep a little spread of options so everyone can customize their bowl. Fresh cilantro is a must — it adds that herbal freshness I crave. A big dollop of sour cream cuts the heat and adds creaminess, and shredded Monterey Jack or Pepper Jack cheese melts beautifully on top. Tortilla strips bring crunch, while sliced avocado introduces buttery richness. I often add sliced jalapeños if I’m in the mood for more kick.

Side Dishes

I like pairing this chili with a simple green salad or cornbread — the sweet crumbly bread contrasts nicely with the chili’s depth. Sometimes, a few lime wedges and extra tortilla chips on the side are all I need to round out the meal.

Creative Ways to Present

For gatherings or a cozy dinner party, I like serving the chili in mini cast-iron skillets or rustic bowls with a toppings bar nearby. Everyone loves building their own bowl with a variety of garnishes—makes the meal interactive and fun!

Make Ahead and Storage

Storing Leftovers

I store leftover chili in airtight containers and keep it refrigerated for up to 3 days. This recipe actually tastes even better the next day once all the flavors have had a chance to meld more deeply.

Freezing

Freezing this White Chicken Chili Recipe works beautifully. Just cool the chili completely before packing into freezer-safe containers or bags. It will keep for up to 3 months — perfect for those times you want a comforting meal with zero prep.

Reheating

I reheat leftovers gently on the stove over medium-low heat, stirring often to prevent sticking. If it’s too thick after chilling, a splash of chicken broth or water brings it back to the perfect consistency without diluting flavor.

Frequently Asked Questions:

Can I make this White Chicken Chili Recipe without cream cheese?

Absolutely! You can skip the cream cheese and substitute with a splash of heavy cream or coconut milk if you prefer dairy-free options. Just note the texture won't be as thick and creamy but still delicious.

Is it okay to use canned chicken instead of rotisserie?

Yes, canned chicken can be used, but it’s a bit drier and less flavorful. I recommend adding it towards the end just to warm through so it doesn’t get tough. Rotisserie chicken just provides a juicier, tastier result.

Can I make this chili spicier?

Definitely! You can add jalapeños, serranos, or bump up the cayenne pepper. Fresh diced chilies also add more heat and texture. Just start small, taste, and adjust — it’s easier to add more heat than take it away!

How do I store leftovers to keep flavor intact?

Store leftovers in airtight containers in the fridge. To keep flavors vibrant, avoid freezing with dairy-heavy ingredients if possible. Reheat gently with a splash of broth and fresh lime juice to brighten things up.

Final Thoughts

This White Chicken Chili Recipe is one I always recommend when someone wants comfort food that's simple but endlessly tasty. I love how it balances creamy richness with bright, fresh flavors and just a touch of heat. Give it a try—you’ll find it’s the kind of dish that feels like a warm hug on a chilly evening, and honestly, it’s hard not to go back for seconds!