Introduction

This easy white chicken chili is the perfect cozy meal for any day. Packed with tender chicken, creamy beans, and just the right amount of spice, it’s both comforting and flavorful. Ready in under an hour, it’s a great option for busy weeknights or casual gatherings.

A white bowl filled with creamy light beige soup containing shredded chicken pieces, bright yellow corn kernels, and round green peas. On top, there is a dollop of white sour cream garnished with fresh green cilantro leaves. Three triangular yellow tortilla chips are standing upright on one side of the bowl. The bowl is placed on a green and white cloth over a white marbled surface. In the background, a white bowl with lime wedges and a wooden board with more tortilla chips are slightly blurred. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 small yellow onion, diced
1 tbsp olive oil
2 cloves garlic, finely minced
2 cans (14.5 oz) low-sodium chicken broth
1 can (7 oz) diced green chilies
1.5 tsp cumin
0.5 tsp paprika
0.5 tsp dried oregano
0.5 tsp ground coriander
0.25 tsp cayenne pepper
Salt and freshly ground black pepper, to taste
1 pkg (8 oz) Neufchatel cheese, cut into small cubes
1.25 cups frozen or fresh corn
2 cans (15 oz) cannellini beans
2.5 cups shredded cooked rotisserie or leftover 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 (optional)

Instructions

Step 1: Heat olive oil in a large pot over medium-high heat. Add diced onion and sauté for 4 minutes until softened. Add minced garlic and cook for 30 seconds more, stirring constantly.
Step 2: Pour in chicken broth and add diced green chilies, cumin, paprika, oregano, coriander, cayenne pepper, salt, and black pepper. Bring the mixture to a boil, then reduce heat to medium-low and let it simmer for 15 minutes.
Step 3: Drain and rinse the cannellini beans. Set aside the whole beans, then transfer 1 cup of beans and 1/4 cup of soup broth to a food processor. Puree until smooth or nearly smooth.
Step 4: Stir the Neufchatel cheese cubes, corn, whole beans, and pureed beans into the soup. Simmer for an additional 5 to 10 minutes until cheese is melted and the chili is heated through.
Step 5: Mix in the shredded chicken, fresh lime juice, and chopped cilantro. Serve hot, topped with Monterrey Jack cheese, extra cilantro, avocado slices, and tortilla chips if desired.

Tips & Variations

For a creamier texture, substitute Neufchatel cheese with cream cheese or sour cream.
Use cooked turkey instead of chicken for a different protein option.
Add diced jalapeños for extra heat, or reduce cayenne pepper if you prefer milder chili.
Serve with warm tortillas or cornbread for a hearty meal.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it thickens too much. This chili also freezes well—freeze in individual portions for up to 3 months and thaw overnight in the fridge before reheating.

How to Serve

A bowl filled with creamy light yellow soup containing visible white beans and yellow corn pieces throughout, topped with shredded white chicken, fresh green cilantro leaves, a quarter of sliced avocado on one side, and several triangular yellow tortilla chips sprinkled with black pepper arranged on the other side. The bowl is white and sits on a wooden board with a green and white striped cloth partially visible. In the background, there are a halved avocado, a white bowl with cucumber slices, green bell pepper, and two bananas, all on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of rotisserie or leftover chicken?

Yes, you can cook chicken breasts or thighs separately and shred them before adding to the chili. Poaching chicken in broth or cooking it thoroughly before shredding works best.

Is Neufchatel cheese necessary, or can I use another cheese?

Neufchatel cheese adds creaminess with less fat than cream cheese, but you can substitute cream cheese or sour cream for a similar texture. Avoid shredded cheese in the cooking step as it may not melt smoothly.

Easy White Chicken Chili That’s Pure Cozy Perfection Recipe

Print Recipe

★★★★★

4.6 from 76 reviews

This Easy White Chicken Chili is a comforting and flavorful dish perfect for cozy days. Made with tender shredded chicken, creamy Neufchatel cheese, cannellini beans, and a blend of spices, this chili combines a smooth texture and a spicy kick. It’s a quick stovetop recipe that’s perfect for a hearty family meal or casual gathering, served with optional toppings like Monterey Jack cheese, avocado, and tortilla chips for added crunch and creaminess.

Author: Bella
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American Southwest
Diet: Low Fat

Ingredients

Scale

Base Ingredients

1 small yellow onion, diced
1 tbsp olive oil
2 cloves garlic, finely minced

Broth & Spices

2 cans (14.5 oz each) low-sodium chicken broth
1 can (7 oz) diced green chilies
1.5 tsp cumin
0.5 tsp paprika
0.5 tsp dried oregano
0.5 tsp ground coriander
0.25 tsp cayenne pepper
Salt and freshly ground black pepper, to taste

Cheese & Vegetables

1 pkg (8 oz) Neufchatel cheese, cut into small cubes
1.25 cups frozen or fresh corn

Beans & Protein

2 cans (15 oz each) cannellini beans
2.5 cups shredded cooked rotisserie or leftover chicken

Finishing Touches

1 tbsp fresh lime juice
2 tbsp chopped fresh cilantro, plus more for serving

Optional Garnishes

Tortilla chips or strips
Monterey Jack cheese
Sliced avocado

Instructions

Sauté Aromatics: Heat olive oil in a large pot over medium-high heat. Add diced onion and sauté for 4 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.
Add Broth and Spices: Pour in the chicken broth and add diced green chilies, cumin, paprika, oregano, coriander, cayenne pepper, and season with salt and freshly ground black pepper to taste. Bring the mixture to a boil, then reduce heat to medium-low and let it simmer for 15 minutes to develop flavors.
Prepare Beans: Drain and rinse the cannellini beans well. Measure out 1 cup of the beans and set the rest aside. Place the reserved 1 cup beans in a food processor along with 1/4 cup of the soup broth and puree until nearly smooth to add creaminess.
Add Cheese, Corn, and Beans: Stir the Neufchatel cheese cubes into the soup to melt, then add the corn, whole reserved beans, and the pureed bean mixture. Mix well and continue to simmer the soup for an additional 5 to 10 minutes.
Finish and Serve: Stir in the shredded chicken, fresh lime juice, and chopped cilantro. Serve the chili hot, garnished with Monterey Jack cheese, extra cilantro, sliced avocado, and tortilla chips if desired for extra texture and flavor.

Notes

Using Neufchatel cheese instead of cream cheese reduces fat while keeping creaminess.
Rotisserie or leftover chicken adds convenience, but you can use cooked chicken breasts or thighs.
Adjust the cayenne pepper amount to control spiciness.
Pureeing some beans gives a thick, creamy texture without using heavy cream.
This soup stores well in the refrigerator for 3-4 days and freezes nicely for up to 2 months.

Keywords: White Chicken Chili, Easy Chili Recipe, Comfort Food, Chicken Soup, Spicy Chili, Healthy Chili