Name: The Best White Chicken Chili
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 small yellow onion (diced); 1 tbspolive oil; 2 clovesgarlic (finely minced); 2 14.5 oz canslow-sodium chicken broth; 1 7 oz candiced green chilies; 1 1/2 tspcumin; 1/2 tsppaprika; 1/2 tspdried oregano; 1/2 tspground coriander; 1/4 tspcayenne pepper; salt and freshly ground black pepper (to taste); 1 8 oz pkgNeufchatel cheese (aka light cream cheese), cut into small cubes; 1 1/4 cupfrozen or fresh corn; 2 15 oz canscannellini beans; 2 1/2 cupsshredded cooked rotisserie or left-over chicken*; 1 Tbspfresh lime juice; 2 Tbspchopped fresh cilantro (plus more for serving); Tortilla chips or strips (monterrey jack cheese, sliced avocadofor serving (optional))

Jump to Recipe

This recipe is the kind I make when I want something comforting, fast, and reliably delicious. It’s creamy without being heavy, bright with lime and cilantro, and full of satisfying, stewy flavor from spices and beans. You can pull it together on a weeknight with a rotisserie chicken or any leftover roasted chicken, and it holds up wonderfully for leftovers.

I like that this version leans on simple technique rather than a long ingredient list: sweat the onion, bloom the spices in broth, puree some beans for body, and finish with Neufchatel for that smooth tang. Small steps like reserving a cup of whole beans and adding the chicken at the end keep texture interesting and a contrast between silky and chunky.

Below you’ll find the exact ingredients and step-by-step method, plus practical notes on substitutions, equipment, storage, and the few traps that can make or break this chili. Read through once, then get cooking—this one comes together quickly and rewards a little attention.

Ingredient Rundown

Ingredients

1 small yellow onion, diced — the aromatic base; sweat it until softened to release sweetness.
1 tbsp olive oil — for sautéing the onion; provides a neutral, high-smoke-point fat.
2 cloves garlic, finely minced — adds immediate savory lift; add after the onion to avoid burning.
2 (14.5 oz) cans low-sodium chicken broth — the liquid backbone; low-sodium lets you control salt at the end.
1 (7 oz) can diced green chilies — mild heat and tang; adds authentic green-chile flavor.
1 1/2 tsp cumin — the warm, earthy spice that defines this chili’s profile.
1/2 tsp paprika — adds color and gentle sweetness (use smoked if you want a hint of smoke).
1/2 tsp dried oregano — herbal backbone; complements the cumin and chilies.
1/2 tsp ground coriander — bright citrusy notes in the background.
1/4 tsp cayenne pepper — concentrated heat; adjust if you prefer milder chili.
salt and freshly ground black pepper, to taste — season at the end so you don’t over-salt early.
1 (8 oz) pkg Neufchatel cheese (aka light cream cheese), cut into small cubes — melts into a creamy, tangy finish without heavy cream.
1 1/4 cup frozen or fresh corn — sweetness and pop; frozen is convenient and consistent.
2 (15 oz) cans cannellini beans — the main body and protein; you’ll puree part and leave part whole for texture.
2 1/2 cups shredded cooked rotisserie or left-over chicken* — quick protein; shredding keeps bites tender and evenly distributed.
1 Tbsp fresh lime juice — brightens and balances the richness at the finish.
2 Tbsp chopped fresh cilantro, plus more for serving — fresh herbal lift; add at the end to keep it vibrant.
Tortilla chips or strips, Monterrey Jack cheese, sliced avocado for serving (optional) — garnishes that add texture and creaminess at the table.

Method: White Chicken Chili

Heat 1 tbsp olive oil in a large pot over medium-high heat. Add the diced onion and sauté 4 minutes, until softened. Add the minced garlic and sauté 30 seconds more, until fragrant.
Add both (2 x 14.5 oz) cans low-sodium chicken broth, the (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, and salt and freshly ground black pepper to taste. Stir to combine, bring just to a boil, then reduce heat to medium-low and simmer 15 minutes.
Meanwhile, drain and rinse both (2 x 15 oz) cans cannellini beans in a fine-mesh strainer or colander. From the drained beans, measure out 1 cup and place those beans in a food processor. Transfer the remaining drained beans to a bowl and set aside.
Measure 1/4 cup of broth from the soup and add it to the food processor with the 1 cup of beans. Puree until nearly smooth.
Add the 8 oz Neufchatel cheese (cut into small cubes), 1 1/4 cups corn, the reserved whole drained beans, and the pureed beans to the pot. Stir well and simmer 5–10 minutes more, until the cheese is melted and the soup is heated through.
Stir in 2 1/2 cups shredded cooked chicken, 1 Tbsp fresh lime juice, and 2 Tbsp chopped fresh cilantro. Taste and adjust salt and pepper as needed.
Serve hot, garnished with additional chopped cilantro if desired. Offer tortilla chips or strips, shredded Monterrey Jack cheese, and sliced avocado for serving, if you like.

Why This Recipe Is Reliable

This version hits dependable techniques that produce consistent results. Sweating the onion rather than browning it keeps the broth clear and lets aromatics build without bitterness. Blooming spices in the hot broth releases their oils evenly instead of letting any single spice dominate.

Pureeing part of the cannellini beans is the trick that gives body without cream. That step thickens the broth naturally and creates a silky mouthfeel while leaving whole beans for bite. Neufchatel (light cream cheese) melts smoothly and adds tang without overpowering richness—useful when you want comfort without heaviness. Finally, finishing with lime and cilantro brightens each spoonful so it never tastes flat.

Texture-Safe Substitutions

If you want to tweak mouthfeel without upsetting the balance, make small changes that keep the same basic elements. For a chunkier chili, skip pureeing the beans and mash a few with a fork in the pot. For a silkier bowl, puree both cans of beans and reduce the broth slightly to keep the final consistency.

Neufchatel is listed because it melts cleanly; if you prefer a richer finish, that same technique works with regular cream cheese (same role). For corn, both frozen and fresh are already allowed in the recipe—use fresh for brighter pop, frozen for convenience. If someone prefers less herb texture, stir half the cilantro into the pot and reserve the rest for garnish so you still get aroma without leafy bites.

What You’ll Need (Gear)

Large heavy-bottomed pot or Dutch oven — heats evenly for the simmer.
Food processor or high-speed blender — for pureeing the beans to thicken the soup.
Fine-mesh strainer or colander — to drain and rinse the canned beans.
Wooden spoon or heatproof spatula — for stirring without scratching cookware.
Measuring cups and spoons — to keep the spice balance consistent.
Knife and cutting board — for the onion, cilantro, and avocado garnish.
Ladle and bowls for serving.

Avoid These Traps

Burning the garlic: add garlic only after the onion has softened. Burnt garlic turns bitter quickly and will spoil the chili’s flavor.

Over-salting early: the broth and canned beans can carry sodium. Add salt toward the end after the Neufchatel has melted and the chicken is in place, then taste and adjust. That way you account for all salty elements.

Adding cheese to very hot liquid at full boil can cause it to break into lumps. Keep the pot at a gentle simmer when you add the Neufchatel and stir until it fully melts.

Over-pureeing beans removes all texture. The recipe intentionally purees only one cup and keeps the rest whole—don’t skip that contrast unless you want a completely smooth soup.

Make It Fit Your Plan

Weeknight dinner: use a rotisserie chicken and frozen corn for speed. The soup comes together in about 30 minutes once you have the chicken shredded.

Meal prep: the chili holds well in the fridge for 3–4 days. Portion into airtight containers for easy lunches and dinners; reheat gently on the stovetop or in the microwave.

Freezing: this chili freezes well, though the texture of the corn and cilantro will change slightly. Freeze in meal-sized portions for up to 3 months. Thaw overnight in the fridge and reheat slowly on the stovetop, stirring to reincorporate any separated liquids.

Method to the Madness

Each step has a purpose. The initial sauté softens the onion and coaxes sweetness without color. Adding spices to the hot broth rather than dry to the oil helps them hydrate and distribute without burning. Simmering for 15 minutes lets those flavors marry.

Reserving a cup of whole beans keeps textural contrast intact. Pulling a small amount of broth into the food processor with the beans helps them puree smoothly so you don’t need additional starch to thicken. Adding Neufchatel and corn after the puree ensures the cheese melts into the warmed liquid rather than separating, and adding chicken at the very end keeps it tender and prevents shredding into mush.

Best Ways to Store

Refrigerator: store in airtight containers for up to 3–4 days. Cool the chili at room temperature no more than 90 minutes before refrigerating.

Freezer: portion into freezer-safe containers or bags, leaving headspace for expansion. Label with date and freeze up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: do it gently on the stovetop over low-medium heat, stirring often. If the chili seems too thick after refrigeration, add a splash of water or broth to loosen it. Add fresh lime juice and cilantro after reheating for brightness.

Save & Share

If you love reliable, weeknight-friendly recipes, save this one. It’s built to be forgiving and to reward small, deliberate steps. Bookmark or print the recipe, and when you make it, share a photo—this chili looks as good as it tastes with a wedge of lime, a scattering of cilantro, and a few crispy tortilla strips on top.

Make it your own but follow the core steps: sweat the aromatics, simmer the spices, puree for body, and finish with cheese, lime, and herbs. That structure is what makes this White Chicken Chili consistently great.

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