Name: Best Ever White Chicken Chili Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 small yellow onion, diced; 1 tbsp olive oil; 2 cloves garlic, finely minced; 2 (14.5 oz) cans low-sodium chicken broth; 1 (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; salt and freshly ground black pepper, to taste; 1 (8 oz) pkg Neufchatel cheese (aka light cream cheese), cut into small cubes; 1 1/4 cup frozen or fresh corn; 2 (15 oz) cans cannellini beans; 2 1/2 cups shredded cooked rotisserie or left-over chicken; 1 tbsp fresh lime juice; 2 tbsp chopped fresh cilantro, plus more for serving; Tortilla chips or strips, monterrey jack cheese, sliced avocado for serving

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I’ll never forget the first time I made this White Chicken Chili (Best Ever!). It was one of those chilly fall evenings when all I wanted was something warm, comforting, and quick. I’d been flipping through an old cookbook, searching for inspiration, when I stumbled on a basic chili recipe. But, of course, I couldn’t resist tweaking it—adding a little creaminess here, a pop of lime there—and voilà! This version was born. It’s been a family favorite ever since, especially during football season or when we’re craving something hearty but not too heavy.

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What makes this chili stand out? It’s creamy, flavorful, and packed with tender chicken, beans, and just the right amount of spice. Plus, it’s ready in 30 minutes, which is a lifesaver on busy weeknights. Whether you’re hosting a game-day gathering or just need a cozy dinner, this White Chicken Chili (Best Ever!) is the answer. Trust me, once you try it, it’ll become a regular in your rotation too!

Why You’ll Love This White Chicken Chili (Best Ever!)

Listen, I know there are a million chili recipes out there, but this one? It’s got that something special. Here’s why you’re going to adore it:

Crazy flavorful: The combo of cumin, coriander, and a hint of cayenne gives it a warmth that’ll make your taste buds dance. It’s cozy without being overly spicy—unless you want it to be (just crank up that cayenne!).
Ready in 30 minutes: Yes, really. From chopping the onion to ladling it into bowls, this chili is weeknight magic. Perfect for when you’re hangry and need dinner now.
Creamy dreamy texture: The Neufchatel cheese melts into the broth, making it luxuriously smooth without being heavy. It’s like a hug in a bowl.
Leftovers for days: It tastes even better the next day (if it lasts that long). Pack it for lunch or reheat it for a lazy dinner—it’s just as good.
Totally customizable: Throw in extra veggies, swap the chicken for turkey, or go wild with toppings (avocado and tortilla strips are my must-haves). It’s your chili—make it yours!

Seriously, this isn’t just chili. It’s the kind of meal that’ll have everyone asking for seconds… and the recipe.

Ingredients You’ll Need for White Chicken Chili (Best Ever!)

Grab your shopping list—here’s everything you’ll need to make this dreamy chili. I promise, it’s all pretty straightforward, and you might even have most of it in your pantry already!

1 small yellow onion, diced (about 1 cup)
1 tablespoon olive oil (or any neutral oil you’ve got)
2 cloves garlic, finely minced (or 1 teaspoon garlic powder in a pinch)
2 (14.5 oz) cans low-sodium chicken broth (or use homemade if you’re fancy)
1 (7 oz) can diced green chilies (mild or hot, your call)
1 ½ teaspoon ground cumin (don’t skimp—this is the flavor MVP)
½ teaspoon paprika (smoked paprika adds a nice twist)
½ teaspoon dried oregano (fresh works too if you have it)
½ teaspoon ground coriander (optional, but it adds a lovely citrusy note)
¼ teaspoon cayenne pepper (adjust to your spice tolerance)
Salt and freshly ground black pepper, to taste
1 (8 oz) pkg Neufchatel cheese, cut into small cubes (aka light cream cheese—full-fat works too)
1 ¼ cup frozen or fresh corn (don’t thaw if using frozen)
2 (15 oz) cans cannellini beans, drained and rinsed (great northern beans are a fine sub)
2 ½ cups shredded cooked rotisserie or leftover chicken (or poach your own if you’re feeling ambitious)
1 tablespoon fresh lime juice (bottled is okay in a pinch, but fresh is best)
2 tablespoon chopped fresh cilantro, plus more for serving (skip if you’re a cilantro hater)
Tortilla chips or strips, monterrey jack cheese, and sliced avocado for serving (optional but highly recommended)

Ingredient Notes

Don’t stress if you’re missing something—this chili is super forgiving. Here are a few swaps and tips:

Neufchatel cheese: If you can’t find it, regular cream cheese works just as well. It’ll be a bit richer, but hey, no complaints here.
Chicken: Rotisserie chicken is a lifesaver for quick prep, but you can use any cooked chicken you have on hand. Turkey works too!
Spice level: Not a fan of heat? Skip the cayenne. Love it? Add more! You’re the boss of your chili.
Beans: Cannellini beans are my go-to, but great northern beans or even navy beans will do the trick.
Fresh herbs: If you don’t have cilantro, parsley adds a nice fresh touch. Or just skip it entirely—it’ll still be delicious.

Step-by-Step Instructions for White Chicken Chili (Best Ever!)

Cooking the Base

Let’s get this chili party started! Grab a big pot—I like using a Dutch oven because it heats evenly—and set it over medium heat. Add the olive oil and let it warm up for a minute. Toss in the diced onion and cook it for about 3 minutes, stirring occasionally, until it’s soft and translucent. Don’t rush this step—those onions are the flavor foundation! Next, add the minced garlic and cook for just 30 seconds. You’ll smell that garlicky goodness right away, but don’t let it brown or it’ll turn bitter. Now, pour in the chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne, salt, and pepper. Give it a good stir, bring it to a simmer, and let it cook for 10 minutes. This is where all those spices mingle and create that magical base flavor. Trust me, your kitchen is going to smell amazing.

Adding Creaminess and Protein

Okay, here’s where things get seriously creamy. Drop in the Neufchatel cheese cubes and stir until they’re completely melted into the broth. It might look a little lumpy at first, but keep stirring—it’ll smooth out beautifully. Once the cheese is melted, add the corn, cannellini beans, and shredded chicken. Stir everything together and let it simmer for another 5 minutes. This is just enough time for the chicken to warm through and the flavors to come together. Don’t worry if it seems a little thin at this point—it’ll thicken up as it cools.

Final Touches

Almost done! Just before serving, stir in the fresh lime juice and chopped cilantro. The lime juice adds a bright, zesty kick that balances the creaminess, and the cilantro brings a fresh, herby note. Taste it and adjust the seasoning if needed—sometimes I add a pinch more salt or a squeeze of extra lime. Now, ladle it into bowls and top it with your favorite goodies: tortilla chips, shredded monterrey jack cheese, and sliced avocado are my go-tos. And don’t forget an extra sprinkle of cilantro if you’re into it. That’s it! You’ve just made the best white chicken chili ever. Go ahead, dig in—you’ve earned it!

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Delicious Variations of White Chicken Chili (Best Ever!)

One of the best things about this White Chicken Chili (Best Ever!) is how easily you can tweak it to suit your mood or what’s in your fridge. Here are a few of my favorite spins:

Bacon Lover’s Twist: Because, well, bacon. Cook 4–5 strips until crispy, crumble them, and stir half into the chili just before serving. Save the rest for topping—because extra bacon is never a bad idea.
Turkey Swap: Not in the mood for chicken? Use leftover Thanksgiving turkey or ground turkey (browned first with the onions). It’s just as cozy and perfect for using up holiday leftovers.
Veggie-Packed: Toss in a handful of diced zucchini, bell peppers, or even spinach when you add the corn. It’s a sneaky way to get in extra greens without compromising flavor.
Spicy Kick: Turn up the heat with a diced jalapeño (seeds removed if you’re cautious) or a splash of hot sauce. Or swap the cayenne for chipotle powder for a smoky depth.
Coconut Cream Dream: For a dairy-free version, skip the Neufchatel and stir in a can of coconut milk. It’s luxuriously creamy with a subtle tropical vibe.

The bottom line? This chili is your canvas. Play around, taste as you go, and make it your own. No matter what tweaks you try, it’ll still be downright delicious.

Serving and Storage Tips for White Chicken Chili (Best Ever!)

Okay, let’s talk about the best way to enjoy this chili—because toppings make everything better. My golden rule? Go wild with texture and freshness. Pile on shredded monterrey jack cheese (it melts so beautifully), creamy avocado slices, and a handful of crunchy tortilla strips. A dollop of sour cream or Greek yogurt cools things down if you went heavy on the spice, and extra cilantro or diced red onion adds a pop of color. Serve it with warm cornbread or a simple green salad, and you’ve got a meal that feels fancy but took zero effort.

Now, about leftovers—because let’s be real, you might not finish it all (though I usually do). Store cooled chili in an airtight container in the fridge for 3–4 days. When reheating, add a splash of chicken broth or water to loosen it up, since it thickens as it sits. You can also freeze it for up to 3 months—just thaw overnight in the fridge and reheat gently on the stove. Pro tip: Freeze individual portions for quick lunches. Trust me, future-you will thank past-you for this genius move.

Helpful Notes for Perfect White Chicken Chili (Best Ever!)

Before you dash off to make this chili, here are a few insider tips to ensure it turns out just right—every time:

Spice control: The cayenne gives a gentle warmth, but if you’re sensitive to heat, start with a pinch and add more later. For extra kick, toss in a diced jalapeño with the onions or finish with hot sauce.
Fresh vs. dried herbs: Fresh cilantro is ideal, but if all you have is dried, use 2 teaspoon instead of fresh. Just add it earlier with the other spices so it has time to bloom.
Thickness tweaks: Like it thicker? Mash a few beans before adding them or simmer uncovered for 5 extra minutes. Prefer it soupier? Stir in a bit more broth.
Time-saver: Prep the onion, garlic, and chicken the night before to make this a true 15-minute meal. Or freeze shredded chicken in 2-cup portions for future chili emergencies.
Nutrition boost: Packed with protein from the chicken and fiber from the beans, this chili is hearty but not heavy. Using Neufchatel cheese keeps it lighter, but hey, life’s short—go full-fat if you want!

Remember, cooking should be fun—not stressful. Taste as you go, adjust to your liking, and don’t sweat the small stuff. Even if you “mess up,” you’ll still end up with a darn good bowl of chili.

Frequently Asked Questions About White Chicken Chili (Best Ever!)

Got questions? I’ve got answers! Here are the ones I hear most often (and my no-stress solutions):

Can I freeze this chili?
Absolutely! Let it cool completely, then stash it in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove with a splash of broth to loosen it up. Pro tip: Freeze in single portions for easy lunches.
How do I thicken the chili if it’s too thin?
No worries—it happens! Mash a few beans with a fork and stir them back in, or simmer uncovered for an extra 5–10 minutes. If you’re really in a pinch, mix 1 tablespoon cornstarch with 2 tablespoon cold water and stir it in while simmering.
Can I make this in a slow cooker?
You bet. Sauté the onions and garlic first (trust me, it’s worth it), then dump everything except the lime juice and cilantro into the slow cooker. Cook on low for 4–5 hours or high for 2–3. Stir in the lime and cilantro right before serving.
What if I don’t have Neufchatel cheese?
Regular cream cheese works perfectly—just expect a slightly richer result. For a dairy-free version, coconut milk adds creaminess without the dairy (and a hint of tropical flair).

Still stumped? Drop me a note—I’m happy to troubleshoot!

Final Thoughts on White Chicken Chili (Best Ever!)

There you have it—my go-to, no-fail, absolutely delicious White Chicken Chili (Best Ever!). Whether it’s a chilly weeknight or a game-day gathering, this chili never lets me down. It’s the kind of meal that feels like a warm hug, and I swear it gets better every time I make it (which is often!). So go ahead—grab that pot, raid your pantry, and whip up a batch tonight. Don’t forget the toppings, and maybe make a little extra… because trust me, you’ll want leftovers. Happy cooking, friends—now go enjoy that chili!

Best Ever White Chicken Chili Recipe

Why You’ll Love This White Chicken Chili (Best Ever!)