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

There’s something unbelievably comforting about a bowl of creamy, savory chili that’s not the usual red kind. This White Chicken Chili Recipe hits that cozy spot with tender chicken, tender white beans, and a gentle kick of spices, making it a delicious twist you’ll want to make again and again.

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 quickly became a staple for me because it’s both hearty and light, a combo that’s surprisingly refreshing in chilly weather. It’s packed with flavor but keeps the creaminess balanced, making it feel like a warm hug on your plate.

Rich Yet Light: Cream cheese adds luscious creaminess without weighing down the chili like heavier creams do.
Super Flavorful: A blend of spices and green chiles creates a depth of flavor that’s mellow but satisfying.
Quick & Convenient: Using rotisserie chicken cuts prep time, which makes weeknight dinners a breeze.
Customizable Toppings: You can dress it up with avocado, sour cream, cheese, or jalapeños to match your mood.

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

Each ingredient in this White Chicken Chili Recipe plays a crucial role, creating layers of flavor and texture that blend perfectly. Here’s why they work so well together—and some tips for getting the best results.

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 a mellow base flavor once sautéed.
Garlic: Brings warmth and aromatic depth to the dish.
Chicken broth: Provides a savory liquid foundation; go low-sodium to control saltiness.
Diced green chiles: Mild heat and a smoky flavor that’s key for authentic taste.
Whole kernel corn: Adds pops of sweetness and texture contrast.
White beans (cannellini or great Northern): Creamy texture and protein boost, also acts as a thickener.
Spices (cumin, chili powder, oregano, paprika, coriander, cayenne): Work together to build a complex yet approachable flavor profile.
Cream cheese: Creates a rich, creamy consistency without heaviness.
Shredded chicken: The hearty protein centerpiece, rotisserie makes it easy and flavorful.
Lime juice: Brightens the whole dish at the end, balancing richness.
Cilantro: Adds a fresh, herbaceous note and a pop of color.

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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

I love how flexible this White Chicken Chili Recipe is, so I often tweak it based on what I have on hand or my mood. Feel free to make it spicier, creamier, or more veggie-packed—you really can’t go wrong!

Variation: One of my favorite twists is adding chopped poblano peppers for a smoky heat; it takes the chili up a notch without overwhelming the flavors.
Dairy-Free Option: Swap cream cheese for a cashew cream or coconut milk for a luscious but dairy-free chili.
Vegetarian Version: Leave out the chicken and use vegetable broth with extra beans and corn for a satisfying meatless meal.
Slow Cooker Friendly: I sometimes prep this in the slow cooker on busy days and add cream cheese and chicken at the end for perfect texture.

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

Step 1: Sauté the aromatics

I start by heating a tablespoon of olive oil in my Dutch oven over medium-high heat. Then, I add diced yellow onion and cook until it’s soft and translucent—this usually takes about 5 minutes. Toss in the minced garlic and sauté for another 30 seconds or until fragrant. This quick step builds a flavorful base you’ll taste in every spoonful.

Step 2: Add broth and main ingredients

Next, pour in the chicken broth, followed by the diced green chiles, drained corn, and rinsed white beans. Sprinkle in the cumin, chili powder, oregano, paprika, ground coriander, and cayenne, then season with salt and pepper. Stir everything together and bring it to a boil, then reduce the heat and let it simmer for 15 minutes. This simmering time lets all the flavors meld beautifully.

Step 3: Blend a portion for creaminess

Here’s a trick that really pumps up the texture: I take about a cup of chili from the pot and blend it until smooth, either using a food processor or an immersion blender. Stir the blended mixture back into the chili for a thicker, creamier consistency without adding extra dairy or flour.

Step 4: Add cream cheese and chicken

Now for the creamy, comforting part—add the softened, cubed cream cheese and the shredded rotisserie chicken. Stir gently until the cream cheese melts into the chili, creating a silky finish. Let it simmer for another 5 minutes to ensure the chicken is warmed through and all the flavors come together.

Step 5: Finish with lime and cilantro

Finally, stir in fresh lime juice and chopped cilantro for brightness and freshness. Let your chili simmer for a couple more minutes—you’ll notice it thickens slightly as it stands. Taste and adjust seasoning if needed, then ladle into bowls.

Top Tip

After making this White Chicken Chili Recipe several times, I learned a few key things that really make a difference in the final bowl. These tips come from hands-on experience and help you avoid common pitfalls.

Use softened cream cheese: Let the cream cheese come to room temperature before adding; it melts evenly and prevents clumps.
Don’t skip blending a cup: It’s a simple step that instantly improves the chili’s body without extra ingredients.
Rotisserie chicken saves time: I’ve tried poaching chicken separately, but rotisserie keeps things juicy and flavorful, plus it speeds up prep.
Adjust spices slowly: Start with the recommended amounts, then tweak to your taste—especially the cayenne—so it’s not too spicy.

How to Serve White Chicken Chili Recipe

White Chicken Chili - Serving Suggestion

Garnishes

I’m all about the toppings with this chili. I usually go for fresh chopped cilantro and a dollop of sour cream to mellow any heat. A sprinkle of shredded Monterrey Jack or Pepper Jack cheese adds gooey richness, and crunchy tortilla strips bring texture contrast. Plus, if I’m feeling adventurous, sliced avocado and jalapeños give an irresistible freshness and kick.

Side Dishes

This chili pairs so well with simple sides like warm cornbread or tortilla chips. I also like serving it alongside a light Mexican-style slaw or a fresh green salad to balance the creaminess and spice—makes for a well-rounded meal.

Creative Ways to Present

For gatherings, I’ve served this chili in mini cast-iron skillets to keep portions warm and invite everyone to customize their own bowl. Another fun idea is layering chili in glass bowls with avocado and cheese for a colorful parfait-style look that’s both festive and appetizing.

Make Ahead and Storage

Storing Leftovers

I usually store leftover chili in airtight containers in the fridge for up to 4 days. The flavors actually deepen overnight, so the next-day chili tastes even better. When packing lunches, I separate toppings to keep things fresh.

Freezing

This chili freezes really well! After it cools completely, I portion it into freezer-safe containers. When thawed, I find it’s best to reheat gently on the stove to keep the cream cheese smooth and avoid separation.

Reheating

Reheat on the stovetop over medium-low heat, stirring occasionally. If the chili seems too thick after reheating, just add a splash of chicken broth or water to loosen it. Avoid microwaving in one go—it tends to get uneven and can make the cream cheese separate.

Frequently Asked Questions:

Can I make this White Chicken Chili Recipe with raw chicken?

Absolutely! You can add raw chicken breasts or thighs to the pot early in the cooking process. Slice them thinly to speed up cooking and simmer until the chicken is just cooked through before shredding and continuing the recipe.

What kind of beans work best for this chili?

White beans like cannellini or great Northern beans are best because of their creamy texture and mild flavor, which don’t overpower the chili. Avoid using darker beans as they change the visual appeal and flavor balance.

Can I make this chili spicier?

Definitely! To amp up the heat, add fresh jalapeños or poblano peppers when sautéing the onions, or increase the cayenne pepper amount gradually. Ancho chili powder is another great option for smoky heat without overwhelming the dish.

How do I get the chili creamy without using heavy cream?

The magic is in blending a cup of the chili and stirring in cream cheese. The blended beans and cream cheese create a luscious, creamy texture without the heaviness of cream, making this chili lighter but still rich.

Final Thoughts

This White Chicken Chili Recipe quickly became one of my go-to dishes because it’s comforting without being heavy, richly flavorful but easy to make. Sharing it with friends feels like sharing a warm, delicious secret. Give it a try—you’ll soon be reaching for it whenever you want a cozy, satisfying dinner that feels just right.