There’s something about the first crisp day of fall that makes me crave a warm bowl of chili. Not the deep red, smoky kind, but the best white chicken chili — creamy, spiced just right, and filled with tender chicken and soft white beans. If you’re looking for a chili that delivers comfort and bold flavor, the best white chicken chili checks every box. It’s the kind of meal that invites you to slow down, curl up, and savor every spoonful.
Table of Contents
Why You’ll Love This White Chicken Chili
This is comfort food at its most comforting. It’s creamy, but not heavy. Warm, but not spicy. And packed with flavor, but easy enough to make on a weeknight.
You don’t need flour or cream to get that rich texture — a smart blend of beans and broth does the trick. It’s also great for meal prep, freezes well, and works just as beautifully for game day or a quiet dinner at home.
If you’re looking for something hearty that doesn’t sit heavy, the best white chicken chili hits the sweet spot with flavor and ease.
Ingredients You’ll Need
Pantry & Fridge Staples
You probably already have most of these on hand:
- Cannellini beans (they’re soft and mild)
- Corn (frozen or fresh)
- Low-sodium chicken broth
- Garlic and onion
- Spices: cumin, paprika, oregano, coriander, cayenne
Fresh & Flavor-Boosting Add-Ins
To really bring it to life, we add:
- Neufchatel cheese (or light cream cheese)
- Rotisserie or leftover cooked chicken
- Fresh lime juice and chopped cilantro
These bring brightness, creaminess, and depth to every bite.
Optional Toppings for Serving
Make it your own with:
- Sliced avocado
- Monterey Jack cheese
- Tortilla chips
- Extra cilantro
Toppings are where fun meets flavor, and they make every bowl feel a little special.
How to Make the Best White Chicken Chili
Step-by-Step Overview
Start your best white chicken chili by heating a bit of olive oil in a big soup pot.Sauté diced onion until soft — about 4 minutes. Then toss in your garlic and cook for just 30 seconds. Already smelling amazing, right?
Now add your chicken broth, green chilies, and all those warming spices. Let it simmer gently for 15 minutes. This gives the broth time to soak up the flavor.
Meanwhile, drain and rinse your beans. Blend about 1 cup of them with a little broth to create a thick, velvety base.
Next, stir in the cubed cream cheese, corn, the rest of the beans, and your blended beans. Simmer until everything’s melty and warm, around 5–10 minutes.
Last step: stir in your shredded chicken, a squeeze of fresh lime juice, and chopped cilantro. Taste. Adjust seasoning if needed. Then ladle into bowls and top it however you like.
Make it Creamy (Without Cream)
This is my favorite trick — blending a portion of the beans with some hot broth. It gives the chili that cozy, creamy body without using cream or flour. It’s a simple technique, but it makes a huge difference.
Easy Crockpot Version
For those super busy days, you can make this in the slow cooker.
Just add raw chicken breasts, broth, chilies, onion, garlic, and spices to your crockpot. Cook on high for 3 hours or low for 5 to 6.
Shred the chicken, then add your softened cream cheese, beans (whole and pureed), corn, lime juice, and cilantro. Let everything warm through, and serve.
It’s as easy as set, forget, and stir.
Pro Tips for Success
- Puree just a portion of the beans. Too much and you’ll lose texture. Too little and it won’t feel creamy.
- Use rotisserie chicken to save time and boost flavor.
- Adjust the spice to your liking. You can reduce the cayenne for less heat or add extra green chilies if you want more.
Storage, Freezing & Reheating
This chili stores like a dream. Keep leftovers in the fridge for up to 4 days.
To freeze, skip the toppings and store in a freezer-safe container. It’ll keep well for about 3 months.
Reheat gently on the stove or in the microwave. Stir often to keep that creamy texture smooth.
FAQs
Can I use a different type of bean?
Yes! Navy beans or Great Northern beans both work well. Just choose something soft and mild.
Is this chili spicy?
It has a gentle kick from cayenne and green chilies. To make it milder, leave out the cayenne or use fewer chilies.
Can I make it dairy-free?
Sure thing. Skip the cream cheese and blend more beans to thicken the base. Add a splash of unsweetened almond milk for extra creaminess if needed.
More Such Recipes
Craving more comfort in a bowl? You’ll love this
simple crockpot vegetarian chili recipe for a plant-based twist.
Or for something hearty but meatless, try the
creamy sun-dried tomato vegan pasta for meatless nights.
And if you’re in the mood for more chicken, the
garlic brown sugar chicken as a sweet and savory chicken alternative
is a must.
White Chicken Chili Recipe Card
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The Best White Chicken Chili | Comforting & Creamy Recipe
- Total Time: 50 minutes
- Yield: 6 servings (~8 cups)
Description
Creamy, hearty, and perfectly spiced — this is the best white chicken chili for cozy nights, made with tender chicken, white beans, and a flavorful blend of spices.
Ingredients
1 tbsp olive oil
1 small yellow onion, diced
2 cloves garlic, finely minced
2 (14.5 oz) cans low-sodium chicken broth
1 (7 oz) can diced green chilies (mild)
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 (or light cream cheese), cubed
1 1/4 cups 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
Optional toppings: sliced avocado, Monterey Jack cheese, tortilla chips, extra cilantro
Instructions
1. Heat olive oil in a large pot over medium-high heat.
2. Add diced onion and sauté for 4 minutes until soft.
3. Stir in garlic and cook for another 30 seconds.
4. Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne, salt, and pepper.
5. Bring to a boil, then reduce heat and let simmer for 15 minutes.
6. Meanwhile, drain and rinse beans. Puree 1 cup beans with 1/4 cup soup broth in a food processor or blender.
7. Add cubed Neufchatel cheese, corn, whole beans, and pureed beans to the pot.
8. Simmer for 5–10 minutes, stirring until cheese is melted and soup is creamy.
9. Stir in shredded chicken, lime juice, and chopped cilantro.
10. Ladle into bowls and serve with your favorite toppings.
Notes
Pureeing some beans with broth creates a creamy texture without using heavy cream or flour.
Rotisserie chicken adds depth and saves time.
Skip pureeing beans if you prefer a chunkier chili.
To make dairy-free, omit cream cheese and blend extra beans.
Leftovers taste even better the next day and freeze beautifully.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/3 cups
- Calories: 383
- Sugar: 5g
- Sodium: 525mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 33g
- Cholesterol: 77mg
Final Thoughts
This really is the best white chicken chili — creamy without cream, flavorful without fuss. From the first bite to the last spoonful, the best white chicken chili delivers all the comfort and flavor you want in a single pot. Whether you serve it on a quiet night in or as part of a cozy weekend dinner, it brings people to the table and keeps them coming back for seconds.
If you try this recipe, I’d love to hear how it went. Leave a comment or share a photo and tag me — and don’t forget to pin it for later!
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