Can I use a different type of bean?

Yes! Navy beans or Great Northern beans both work well. Just choose something soft and mild.

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.

The Best White Chicken Chili | Comforting & Creamy Recipe

Name: The Best White Chicken Chili | Comforting & Creamy Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
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

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

Scale

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

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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