Name: White Chicken Chili Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 medium yellow onion, diced; 2 cloves garlic, minced; 2 (14 oz.) cans low-sodium chicken broth, about 3.5 cups; 2 (4 oz.) cans diced green chiles; 1 (15 oz.) can whole kernel corn, drained; 2 (15 oz.) cans white beans (cannellini or great Northern beans), drained and rinsed; 1 teaspoon cumin; 1/2 teaspoon chili powder; 1/2 teaspoon oregano; 1/2 teaspoon paprika; 1/2 teaspoon ground coriander; 1/4 teaspoon cayenne pepper; Salt and pepper, to taste; 8 oz. cream cheese, softened and cubed; 2 cups shredded rotisserie chicken or cooked chicken, about 1 lb.; 1 tablespoon lime juice; 1 tablespoon fresh cilantro, chopped; Fresh chopped cilantro; A dollop of sour cream; Monterrey Jack or Pepper Jack cheese, shredded; Tortilla strips; Sliced avocados; Sliced jalapenos

If you’re on the hunt for a cozy, flavorful meal that’s a delightful twist on classic chili, this White Chicken Chili Recipe is your new best friend. Creamy, comforting, and packed with a subtle kick, it’s perfect for cool evenings or anytime you’re craving something hearty but not heavy.

White Chicken Chili - A large ladle filled with thick creamy soup is being lifted from a white pot, showing three main layers: light creamy broth with specks of black pepper and chopped herbs, soft yellow corn kernels scattered throughout, and shredded white meat pieces visible near the surface. In the background, sliced green avocado adds a fresh color contrast. The soup’s texture looks rich and smooth with some visible small chunks. The pot sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make White Chicken Chili Recipe
Top Tip
How to Serve White Chicken Chili Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
White Chicken Chili Recipe

Why You'll Love This Recipe

From my kitchen to yours, I can’t recommend this White Chicken Chili Recipe enough. It’s one of those dishes I turn to when I want something quick but still feels like I put in some serious love and effort. Once you try it, you’ll understand why it often steals the show at my get-togethers!

Comforting Creaminess: The addition of cream cheese blends into the broth to create a silky, indulgent texture that’s just irresistible.
Great for Meal Prep: This chili reheats beautifully, making it perfect for leftovers or even freezing for later.
Customizable Heat Levels: Love it mild or spicy? Easily adjust the chili powders and add fresh jalapeños to suit your taste buds.
Satisfying Yet Light: Using white beans and chicken gives it a lighter feel than traditional beef chili, so you won’t miss the heaviness.

White Chicken Chili - A close-up image shows a spoonful of creamy soup held above a white bowl filled with the same creamy soup. The soup is thick and light orange in color with visible chunks of yellow corn and small pieces of green herbs. There are pieces of white chicken meat in the soup, covered in the sauce. In the background, slices of bright green avocado and some tortilla chips can be seen partially inside the bowl. The surface under the bowl has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this White Chicken Chili Recipe plays a role in balancing flavor, texture, and richness. I always recommend using fresh aromatics and good-quality canned goods to get the best results without fuss.

White Chicken Chili - Flat lay of diced yellow onion with its translucent layers, two cloves of peeled garlic showing their smooth white surfaces, bright green diced chiles with a glossy texture, vibrant golden whole kernel corn glistening under the light, creamy white cannellini beans with a smooth finish, shredded rotisserie chicken showing tender, juicy fibers in warm beige tones, fresh cilantro sprigs with bright green feathery leaves, and sliced fresh jalapenos displaying shiny dark green skin and seeds inside, all beautifully arranged with a natural, slightly scattered layout that highlights their fresh textures and colors, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Yellow onion: Adds natural sweetness and depth when sautéed until soft and golden.
Garlic: Gives a warm, aromatic boost without overpowering the dish.
Chicken broth: The base that ties everything together with savory goodness.
Diced green chiles: Bring a mild heat and bright flavor that’s signature to white chili.
Corn kernels: Add subtle sweetness and a bit of bite—especially nice if you enjoy some texture contrast.
White beans (cannellini or Great Northern): Creamy, starchy beans enrich the chili and make it hearty.
Warm spices (cumin, chili powder, oregano, paprika, coriander, cayenne): Layered for complexity and a gentle kick.
Cream cheese: The secret to that velvety texture that’s hard to beat.
Shredded chicken: I always reach for rotisserie chicken for speed and flavor, but leftovers work perfectly.
Lime juice: Brightens and balances all those lush flavors at the end.
Fresh cilantro: A fresh, herbaceous finish that keeps this chili feeling vibrant.

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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.

Make It Your Way

One of my favorite things about this White Chicken Chili Recipe is how easy it is to tailor to your preferences. Whether you want to turn up the heat or lighten it up, it’s 100% customizable.

Variation: When I want an even creamier texture, I sometimes stir in a dollop of sour cream just before serving – it adds a tangy richness that’s incredible.
Make it spicier: If you love heat, adding sliced jalapeños or swapping in a smoky ancho chili powder kicks things up without overwhelming the other flavors.
Make it vegetarian: Skip the chicken and add extra beans, or use a plant-based chicken substitute for a hearty vegetarian alternative.
Slow cooker option: Perfect for busy days—throw everything (except chicken and cream cheese) in the slow cooker and add those later, letting the flavors meld beautifully over several hours.

Step-by-Step: How I Make White Chicken Chili Recipe

Step 1: Sauté Your Aromatics

Start by heating a tablespoon of olive oil in a large Dutch oven over medium-high heat. Add diced yellow onions and cook until they’re translucent and soft — about 5-7 minutes. This step builds a solid flavor base, so don’t rush it. Then add the minced garlic and cook it just until fragrant, about 30 seconds; garlic burns quickly, so keep an eye on it.

Step 2: Combine the Broth and Veggies

Pour in your low-sodium chicken broth, then stir in the diced green chiles, drained corn, and rinsed white beans. The chiles add subtle heat while the beans and corn provide texture and substance.

Step 3: Spice It Up and Simmer

Add the cumin, chili powder, oregano, paprika, coriander, cayenne, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat to medium-low and let everything simmer for about 15 minutes. This simmer helps all the flavors marry and deepen.

Step 4: Blend for Creaminess

Here’s where it gets good: scoop out about a cup of the chili and blend it until smooth, either in a food processor or with an immersion blender right in the pot. Adding this back in creates a thicker, creamier chili without needing any heavy cream.

Step 5: Add Cream Cheese and Chicken

Stir in the softened, cubed cream cheese until it fully melts into the chili—this adds that luscious texture we love. Then fold in your shredded cooked chicken and let it warm through for about 5 minutes over low heat.

Step 6: Brighten It Up

Finally, stir in fresh lime juice and chopped cilantro. These fresh ingredients bring a brightness that balances the rich creaminess and spices. Let the chili simmer a few more minutes so it thickens up a bit more before serving.

Top Tip

Based on years of making this White Chicken Chili Recipe, a few tips have saved me from common pitfalls and really boosted the flavor every time.

Softening Onions Slowly: Don’t rush the onion sauté—soft, translucent onions add natural sweetness that balances spice beautifully.
Puree Portion for Texture: Blending some of the chili creates creaminess naturally. I've found this step instantly upgrades any white chili I've made.
Use Rotisserie Chicken: It’s a total game-changer for quick dinners, giving you tender, juicy meat without any extra work.
Season Gradually: Start with less salt and spice—you can always add more after it simmers when flavors have melded!

How to Serve White Chicken Chili Recipe

White Chicken Chili - Serving Suggestion

Garnishes

I always top my bowls with fresh cilantro, a dollop of sour cream, and shredded Monterey Jack cheese. Sometimes I add crunchy tortilla strips and sliced avocado for contrast, and if I’m feeling adventurous, a few jalapeño slices to up the heat just a notch.

Side Dishes

This chili pairs perfectly with warm cornbread or a simple green salad. If you want something a bit more indulgent, cheesy garlic bread is a fun side that’s always a hit.

Creative Ways to Present

For dinner parties, I like to serve the chili in small crock bowls with a “toppings bar” on the side. Guests can build their perfect bowl, making the meal interactive and extra cozy.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftover chili to an airtight container and refrigerate for up to 4 days. It tastes even better the next day as the flavors have more time to develop.

Freezing

This chili freezes great! Just let it cool completely, then freeze in portion-sized freezer bags or containers. When you’re ready, thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally to avoid scorching. A splash of broth or water can help loosen it up if it’s gotten too thick.

Frequently Asked Questions:

Can I use raw chicken instead of rotisserie chicken?

Absolutely! If you prefer to use raw chicken breast or thigh, simply add it to the broth early in the cooking process, poach until fully cooked (about 15-20 minutes), then remove, shred, and return it to the chili before adding cream cheese.

What can I substitute for cream cheese?

If you’re looking to avoid cream cheese, Greek yogurt stirred in at the end can add creaminess, though the texture will be less rich. Alternatively, cashew cream or a splash of coconut milk can work for a dairy-free version.

Can I make this chili in a slow cooker?

Definitely! Just add all ingredients except cooked chicken and cream cheese into the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Then stir in cream cheese and shredded chicken in the last 15 minutes to melt smoothly into the chili.

How can I adjust the heat level of the chili?

To adjust the heat, start with the recommended spices but add fresh jalapeños or diced poblano peppers for more kick. You can also increase the cayenne powder or try smoky ancho chili powder. To keep it mild, omit the cayenne and use mild green chiles.

Final Thoughts

This White Chicken Chili Recipe holds a special place in my kitchen routine because it’s always a crowd-pleaser and genuinely comforting. Whether you’re cooking for your family on a chilly night or want an easy meal prep option, this chili delivers deliciously every time. Give it a try—I promise it’ll become a favorite in your repertoire too!