White Chicken Chili

This White Chicken Chili is creamy, hearty, and full of bold flavors. A lighter alternative to traditional beef chili, it features tender shredded chicken, cannellini beans, and green chilies, all simmered in a rich, spiced broth. The addition of Neufchatel cheese gives it a smooth and creamy texture, making it the perfect comfort food for cold nights. This recipe yields about 8 cups and is great for meal prep or a family dinner.

---

PIN THIS!PIN THIS!

Why You’ll Love This Recipe

• Rich and Creamy Texture – Blended beans and Neufchatel cheese create a thick, smooth consistency.
• Packed with Flavor – A mix of cumin, coriander, paprika, and cayenne adds warmth and depth.
• Quick and Easy – Using rotisserie chicken cuts down on prep time, making this a fast meal.
• Nutritious and Satisfying – High in protein and fiber, this chili keeps you full for hours.

---

Preparation Phase & Essential Tools

Before starting, make sure you have the right tools to make the cooking process smooth and efficient.

Essential Kitchen Tools

• Large pot or Dutch oven – A sturdy pot is ideal for simmering the chili evenly.
• Cutting board & sharp knife – Necessary for chopping the onion, garlic, and cilantro.
• Wooden spoon or spatula – Helps with stirring and mixing ingredients.
• Measuring cups & spoons – Ensures accuracy for seasoning and liquid ingredients.
• Food processor (optional) – Used for pureeing some of the beans to make the chili extra creamy.

---

Ingredients

Base Ingredients

• 1 small yellow onion, diced
• 1 tablespoon olive oil
• 2 cloves garlic, finely minced
• 2 (14.5 oz) cans low-sodium chicken broth
• 1 (7 oz) can diced green chilies

Spices & Seasonings

• 1 ½ teaspoons cumin
• ½ teaspoon paprika
• ½ teaspoon dried oregano
• ½ teaspoon ground coriander
• ¼ teaspoon cayenne pepper
• Salt and freshly ground black pepper, to taste

Creamy & Hearty Additions

• 1 (8 oz) package Neufchatel cheese (light cream cheese), cut into small cubes
• 1 ¼ cups frozen or fresh corn
• 2 (15 oz) cans cannellini beans, drained and rinsed

Protein & Final Touches

• 2 ½ cups shredded cooked rotisserie or leftover chicken
• 1 tablespoon fresh lime juice
• 2 tablespoons chopped fresh cilantro, plus more for serving

Optional Toppings

• Tortilla chips or strips
• Monterey Jack cheese, shredded
• Sliced avocado

---

Step-by-Step Cooking Instructions

Step 1: Sauté the Onion and Garlic

• Heat olive oil in a large pot over medium-high heat.
• Add diced onion and cook for about 4 minutes, stirring occasionally, until softened.
• Stir in minced garlic and cook for another 30 seconds until fragrant.

Step 2: Build the Base of the Chili

• Pour in the chicken broth and add the diced green chilies.
• Stir in the cumin, paprika, oregano, coriander, and cayenne pepper.
• Season with salt and black pepper to taste.
• Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 15 minutes.

Step 3: Prepare the Beans for Creaminess

• Drain and rinse the cannellini beans.
• Measure out 1 cup of beans and set aside the rest.
• In a food processor, blend the 1 cup of beans with ¼ cup of broth from the soup until smooth. (If you don’t have a food processor, you can skip this step, but the soup will be slightly less creamy.)

Step 4: Add the Creamy Elements

• Stir in the Neufchatel cheese, corn, whole beans, and pureed beans.
• Stir continuously until the cheese melts and everything is well combined.
• Let the chili simmer for another 5–10 minutes to allow the flavors to develop.

Step 5: Add the Chicken and Finishing Touches

• Stir in the shredded chicken, lime juice, and chopped cilantro.
• Taste and adjust the seasoning as needed.

Step 6: Serve and Enjoy

• Ladle the chili into bowls and serve hot.
• Top with Monterey Jack cheese, extra cilantro, sliced avocado, or tortilla chips for added texture and flavor.

---

Preparation Tips

• For a spicier version, add extra cayenne pepper or diced jalapeños.
• For a thicker consistency, simmer the chili longer to reduce the liquid.
• For a dairy-free option, omit the Neufchatel cheese and replace it with an extra cup of blended beans.
• For added protein, mix in a can of black beans or an extra cup of shredded chicken.

This creamy, hearty White Chicken Chili is an easy one-pot meal that is both satisfying and flavorful. It’s perfect for meal prep, and leftovers taste even better the next day. Serve it with your favorite toppings and enjoy a comforting bowl of homemade chili.

Serving Suggestions

Pairing this chili with the right side dishes adds texture, flavor contrast, and makes it even more satisfying. Here are some great options:

Breads and Starches

1. Cornbread – A slightly sweet, soft bread that balances the heat and richness of the chili.
2. Garlic Bread – A crispy, buttery option for dipping.
3. White or Brown Rice – Adds extra heartiness to each serving.

Fresh & Crunchy Additions

4. Side Salad – A simple green salad with a citrus vinaigrette complements the creamy chili.
5. Sliced Avocado – Provides a rich, creamy contrast to the chili’s bold spices.

Crunchy & Savory Options

6. Tortilla Chips or Strips – Adds a satisfying crunch and can be used as edible spoons.
7. Roasted Vegetables – Caramelized bell peppers, zucchini, or Brussels sprouts add depth.

Dairy-Based Enhancements

8. Sour Cream & Cheese – A dollop of sour cream and extra shredded Monterey Jack cheese creates an even richer texture.

---

Common Mistakes & How to Avoid Them

Even with a simple recipe, a few small mistakes can affect the final result. Here’s how to perfect your White Chicken Chili.

1. Skipping the Bean Puree Step

Why it’s a mistake: The blended beans contribute to the chili’s creamy texture.
How to fix it: If you don’t have a food processor, mash the beans with a fork before adding them.

2. Overcooking the Chicken

Why it’s a mistake: Since rotisserie chicken is already cooked, excessive simmering makes it dry and stringy.
How to fix it: Stir in the shredded chicken during the last few minutes of cooking to warm it through without drying it out.

3. Not Adjusting Seasoning

Why it’s a mistake: The right balance of salt, spices, and acidity enhances flavor.
How to fix it: Always taste before serving and adjust with more lime juice, salt, or spices as needed.

4. Using Full-Fat Cream Cheese Instead of Neufchatel

Why it’s a mistake: Regular cream cheese is heavier and increases the fat content significantly.
How to fix it: Stick with Neufchatel for a creamy texture with less fat, or use Greek yogurt for a lighter option.

5. Not Letting the Flavors Develop

Why it’s a mistake: Rushing the cooking process prevents the spices from fully blending.
How to fix it: Let the chili simmer for at least 30 minutes to ensure a well-balanced taste.

6. Making It Too Spicy Without a Backup Plan

Why it’s a mistake: Some guests may find the heat level too strong.
How to fix it: If the chili is too spicy, add extra beans, corn, or a splash of heavy cream to mellow the heat.

7. Forgetting the Lime Juice at the End

Why it’s a mistake: The acidity brightens the flavors and balances the richness.
How to fix it: Always stir in the lime juice at the end of cooking for a fresh, vibrant taste.

8. Not Storing or Reheating Properly

Why it’s a mistake: Improper storage can lead to loss of flavor or texture changes.
How to fix it: Store in an airtight container in the refrigerator for up to three days or freeze for up to three months. Reheat gently on the stove over medium-low heat.

By avoiding these common mistakes and pairing your chili with the right sides, you can elevate this dish into a well-rounded and satisfying meal.

Recipe Tips for the Best White Chicken Chili

• For a thicker consistency, simmer the chili longer to reduce excess liquid or add extra blended beans.
• For a spicier version, increase the cayenne pepper, add diced jalapeños, or use hot green chilies.
• For a milder version, reduce the cayenne or use mild green chilies.
• For extra protein, add a can of black beans or an additional cup of shredded chicken.
• For a dairy-free option, omit the Neufchatel cheese and use an extra cup of blended beans for creaminess.
• For a vegetarian version, substitute the chicken with extra beans and vegetable broth instead of chicken broth.
• For a richer texture, stir in a splash of heavy cream or half-and-half before serving.

---

Storage & Reheating Instructions

Proper storage helps maintain the flavor and texture of the chili, whether you plan to enjoy leftovers the next day or freeze it for later.

Refrigerating

• Store in an airtight container in the refrigerator for up to 3 days.
• Allow the chili to cool completely before transferring it to the container to prevent condensation buildup.

Freezing

• Freeze in individual portions or in a large container for up to 3 months.
• If freezing in a large container, leave some space at the top for expansion.
• Label the container with the date for easy tracking.

Reheating

• Stovetop: Heat over medium-low heat, stirring frequently, until warmed through. If the chili has thickened too much, add a splash of chicken broth to loosen it.
• Microwave: Heat in 30-second intervals, stirring between each round, until hot.
• From frozen: Let thaw in the refrigerator overnight before reheating using one of the methods above.

---

Frequently Asked Questions (FAQs)

1. Can I make this in a slow cooker?

Yes. Sauté the onions and garlic first, then transfer everything except the cilantro and lime juice to the slow cooker. Cook on low for 6 hours or high for 3 hours. Stir in the cilantro and lime juice before serving.

2. Can I use raw chicken instead of rotisserie chicken?

Yes. Add 2 raw boneless, skinless chicken breasts to the chili during step 2. Simmer for 20–25 minutes, then remove, shred with a fork, and return to the pot before serving.

3. What’s the best substitute for Neufchatel cheese?

Regular cream cheese works but is higher in fat. You can also try Greek yogurt for a lighter, tangier alternative.

4. Can I make this dairy-free?

Yes. Omit the Neufchatel cheese and blend extra beans to maintain creaminess.

5. Can I use dried beans instead of canned?

Yes. Soak 1 ½ cups dried cannellini beans overnight, then cook separately before adding them to the chili.

6. Is this recipe gluten-free?

Yes. All ingredients used in this recipe are naturally gluten-free. Always check labels on packaged ingredients to be sure.

7. How can I make this chili more filling?

Serve it over rice, quinoa, or with a side of crusty bread for a heartier meal.

8. Can I prepare this chili in advance?

Yes. This chili tastes even better the next day as the flavors meld. Prepare it a day ahead and store it in the refrigerator until ready to serve.

9. How can I reduce sodium in this recipe?

Use low-sodium chicken broth, drain and rinse canned beans thoroughly, and adjust salt to taste.

10. Can I double this recipe?

Yes. Simply double all ingredients and use a larger pot to accommodate the increased volume.

---

Conclusion

This White Chicken Chili is a creamy, flavorful, and comforting dish that’s easy to make and perfect for any occasion. Whether you’re preparing it for a family dinner, meal prepping for the week, or freezing leftovers for later, this recipe is a reliable, satisfying choice. Try it with your favorite toppings and enjoy a warm, hearty bowl of homemade chili.