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) 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 (for serving, optional)

If you’re craving something cozy, full of flavor, and just a little bit different from your usual chili, this Creamy White Chicken Chili Recipe is a total game changer. I absolutely love how it turns out — rich, comforting, and loaded with tender chicken and just the right kick from green chilies and spices. Whether you’re making a weeknight dinner or entertaining friends, you’re going to want to keep this one in your playbook.

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Why You’ll Love This Recipe

Creamy and Comforting: Thanks to Neufchatel cheese, the chili gets that velvety texture without feeling too heavy.
Easy and Quick to Make: With simple ingredients and straightforward steps, you’ll have a hearty meal on the table in under an hour.
Packed with Flavor: The blend of spices and fresh lime juice brings brightness and warmth to every spoonful.
Family Favorite: I’ve made this a dozen times, and my family always asks for seconds and leftovers.

A creamy soup is shown inside a white pot with a blue outer layer, filled with light orange broth mixed with shredded pieces of white chicken, yellow corn kernels, and green herb leaves. On one side, thin slices of pale green avocado are neatly layered like a fan, topped with a few cilantro leaves. A wooden spoon rests inside, partly submerged in the soup, with its handle leaning against the pot's side. In the background, some light tan tortilla chips and lime wedges sit on a white marbled surface, along with a blue and white checkered cloth beneath the pot. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients in this Creamy White Chicken Chili Recipe blend beautifully to create layers of flavor without overwhelming your pantry. Keep an eye out for fresh cilantro and good-quality chicken broth — they really make a difference.

Yellow onion: Adds sweetness and depth; make sure it’s finely diced for even cooking.
Olive oil: For sautéing — I prefer extra virgin for richer flavor.
Garlic: Freshly minced garlic gives a punch; don’t skip it!
Chicken broth: Low-sodium keeps the salt levels in check but still provides flavor.
Diced green chilies: Adds mild heat and a touch of smokiness.
Spices (cumin, paprika, oregano, coriander, cayenne): The secret blend that brings warmth and complexity.
Neufchatel cheese: Also called light cream cheese — it melts perfectly for that creamy texture without being heavy.
Corn: Frozen or fresh works; adds sweetness and a bit of crunch.
Cannellini beans: White beans provide body and protein; pureeing some thickens without lumps.
Cooked chicken: Rotisserie or leftovers are perfect and make this recipe a breeze.
Lime juice: The fresh zing that brightens every bite.
Fresh cilantro: A fresh herbaceous touch, added at the end to keep it vibrant.
Toppings (optional): Tortilla chips, Monterrey Jack cheese, sliced avocado — your call, but they add wonderful textures and flavors.

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.

Variations

One of the things I love about this Creamy White Chicken Chili Recipe is how easy it is to make it your own. Whether you want it spicier, vegetarian, or loaded with veggies, there are so many ways to tweak it without losing its heartiness.

Spicy Kick: When I crave heat, I throw in extra diced green chilies or a dash more cayenne pepper — it wakes everything up.
Vegetarian Version: Swap the chicken for sautéed mushrooms or extra beans, and use vegetable broth instead.
Extra Veggies: I’ve added chopped bell peppers and zucchini before — they bulk it up and add great texture.
Cheese Swap: If you can’t find Neufchatel, cream cheese or even a mild cheddar work fine; it won’t be quite as light but will still be creamy.

How to Make Creamy White Chicken Chili Recipe

Step 1: Sauté the Onion and Garlic

Start by heating olive oil in a large pot over medium-high heat. Toss in your diced onion and sauté it for about 4 minutes until it’s softened and fragrant. I like to keep an eye on the color — you want translucent, maybe just a hint of golden, but not browned. Then, add the minced garlic and give it about 30 seconds to release its aroma. Trust me, this base sets up all the flavors you’ll enjoy later.

Step 2: Build the Chili Base with Broth and Spices

Next, pour in your chicken broth, diced green chilies, cumin, paprika, oregano, coriander, and cayenne pepper. Season it lightly with salt and freshly ground pepper — you can always adjust later. Bring everything just to a boil, then drop the heat to medium-low and let it simmer gently for about 15 minutes. This simmering helps the flavors mingle and develop depth that’s hard to beat.

Step 3: Puree Some Beans for Creaminess

While the base simmers, drain and rinse your cannellini beans. Here’s a trick I learned: set aside one cup of the beans and pureé them with about 1/4 cup of the chili broth until smooth. This step adds natural creaminess without needing extra dairy and helps thicken the chili beautifully. Add the rest of the whole beans back into the pot—this gives you that perfect mix of creamy and chunky.

Step 4: Add Cheese, Corn, and Beans

Now stir in the Neufchatel cheese cubes, corn, whole beans, and the pureed beans into your pot. Let it simmer for another 5 to 10 minutes, allowing the cheese to melt and the flavors to marry. This is when the chili gets that incredible creamy texture I’m always raving about.

Step 5: Finish with Chicken, Lime, and Cilantro

Lastly, stir in your shredded cooked chicken, fresh lime juice, and chopped cilantro. The lime juice brightens the dish, while the cilantro gives it that signature fresh pop. Give it a quick taste and adjust salt and pepper if you need to. Then, serve it up with your favorite toppings like Monterrey Jack cheese, additional cilantro, sliced avocado, and crunchy tortilla chips — it’s the perfect finishing touch.

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Pro Tips for Making Creamy White Chicken Chili Recipe

Use Rotisserie Chicken: It saves time and adds great flavor, especially if you’re in a pinch.
Don’t Skip Pureeing Beans: It’s what turns the chili creamy without extra heavy ingredients.
Low and Slow Simmer: Keeping the heat gentle lets the cheese melt perfectly without curdling.
Adjust Spices Gradually: Start with less cayenne and add more if you want heat; it’s easier to control.

How to Serve Creamy White Chicken Chili Recipe

A white speckled bowl filled with creamy chicken and corn soup that has visible shredded white chicken pieces, white beans, yellow corn, and green cilantro leaves mixed inside a light beige broth. On top of the soup, there are three yellow tortilla chips placed on one side, a small heap of shredded white cheese in the center, a fan of green avocado slices on the left, and a lime wedge near the avocado. The bowl sits on a white plate with a spoon to the side and is placed on a white marbled textured surface with a bunch of cilantro leaves and extra avocado pieces nearby. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping mine with a handful of shredded Monterrey Jack cheese because it melts beautifully right on contact. Fresh cilantro sprinkled on top adds a refreshing pop of color and flavor, and slices of ripe avocado turn each bite silky and rich. And honestly, crunching on tortilla chips while savoring the chili is my favorite texture contrast—plus, they make the perfect scoop!

Side Dishes

I often serve this chili with a simple green salad tossed lightly in lime vinaigrette to keep things fresh and balanced. Warm, crusty cornbread is another go-to for soaking up every last delicious drop. Sometimes, I add a side of Mexican street corn salad for a fun, flavorful twist that pairs beautifully.

Creative Ways to Present

For special occasions, I like to ladle the chili into small, oven-safe ramekins, top them with cheese, and broil just until bubbly and golden—everyone loves a little extra cheese crust! Another fun idea is serving the chili in hollowed-out small bread bowls or even crispy taco shells for a taco-chili mashup that’s perfect for casual gatherings.

Make Ahead and Storage

Storing Leftovers

I store leftover chili in airtight containers in the fridge and it keeps beautifully for up to 4 days. One thing I’ve learned is to cool it completely before refrigerating to maintain the best texture and flavor. When I reheat it, I usually do so gently on the stovetop to keep that creamy consistency intact.

Freezing

This Creamy White Chicken Chili Recipe freezes really well, which is great because I always make extra! Just portion it out in freezer-safe containers or bags, and it will keep for up to 3 months. When you’re ready, thaw overnight in the fridge and reheat slowly on the stove to keep the cheese from separating.

Reheating

I find reheating on the stovetop over low heat, stirring often, works best to keep the chili creamy without breaking the cheese. If it feels too thick, a splash of chicken broth or water helps bring back that perfect soup-like texture. Microwave reheating is fine for a quick fix but do it in short bursts, stirring in between.

FAQs

Can I make this Creamy White Chicken Chili Recipe in a slow cooker?

Absolutely! Brown the onion and garlic first, then add them along with all the other ingredients (except the cheese and cilantro) to your slow cooker. Cook on low for 4-6 hours. Stir in the Neufchatel cheese, lime juice, and cilantro near the end of cooking so they stay fresh and creamy.
What can I substitute for Neufchatel cheese if I can’t find it?

You can use regular cream cheese or even a mild shredded cheese like Monterey Jack or mild cheddar for a slightly different texture and taste. Just be mindful that full-fat cream cheese will make the chili richer and heavier.
How spicy is this chili?

The heat level is mild by default since it’s made with mild diced green chilies and a pinch of cayenne pepper. You can easily adjust the spice by adding more cayenne or jalapeños if you like it hotter, or omit the cayenne for a mostly mild version.
Can I use fresh chicken instead of rotisserie?

Yes! You can poach chicken breasts or thighs, shred them, and use that. Just add the cooked chicken in step 5 so it warms through without drying out. It’s a great way to control the flavor and texture if you prefer fresh-cooked meat.

Final Thoughts

This Creamy White Chicken Chili Recipe is one of those dishes I keep coming back to because it’s just so reliably comforting and delicious. I love how each spoonful feels indulgent yet wholesome, and how easy it is to pull together with pantry staples and leftover chicken. Give it a try—you’ll find it’s one of those recipes that quickly becomes a household favorite, guaranteed to impress family or friends with little effort. I can’t wait for you to experience it!