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 craving a cozy bowl of something comforting yet fresh, then this White Chicken Chili Recipe is exactly what you need. It has the perfect balance of creamy texture, mild heat, and bright flavors to warm you up from the inside out. Stick around, and I'll walk you through everything so your next chili night is a smash hit!

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

I’m honestly kind of obsessed with this White Chicken Chili Recipe. It’s one of those dishes that feels like a warm hug but also feels fresh and light enough to enjoy any season. Plus, it comes together quickly, which I know we all appreciate on busy nights.

Comfort in a Bowl: Creamy, cozy, and packed with flavor without being overpowering.
Simple Ingredients: You probably already have most of these in your pantry or fridge.
Easy to Customize: Whether you like it spicier, thicker, or loaded with toppings, this recipe adapts.
Perfect for Leftovers: It tastes even better the next day, making it a great prep-ahead meal.

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

The magic behind this White Chicken Chili Recipe is in the ingredients that bring together creamy, smoky, and bright notes all at once. Each one plays a role in creating a bowl that’s satisfying but not too heavy.

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 sweetness and depth when sautéed, forming the flavor base.
Garlic: Brings aromatic warmth that complements the spices beautifully.
Chicken Broth: Low sodium lets you control salt, forming the savory liquid backdrop.
Green Chiles: Mild heat and tangy flavor elevate this chili without overpowering.
Corn: Adds bursts of natural sweetness and a pleasant crunch contrast.
White Beans: Cannellini or great Northern beans provide creaminess and protein.
Spices (cumin, chili powder, oregano, paprika, coriander, cayenne): Layered warmth and subtle smoky notes for complexity.
Cream Cheese: The secret to silky texture and richness without heaviness.
Shredded Chicken: Rotisserie chicken is perfect for quick prep and tender bites.
Lime Juice & Cilantro: Brighten and freshen the final flavors with just the right zing.

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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 the best parts of this White Chicken Chili Recipe is how easy it is to tweak and make your own. Over time, I’ve found little ways to suit my tastes or whatever’s in my fridge, and you’ll enjoy experimenting too!

Variation: I love adding extra jalapeños or swapping green chiles for a few roasted poblanos when I want more smoky heat.
Dairy-Free Option: Swap cream cheese for a dairy-free cream or use coconut milk for creaminess without dairy.
Protein Swap: Use cooked turkey or even shredded rotisserie pork for a twist on the classic.
Thicker Chili: Puree a cup or two of the chili and stir it back in for a richer, thicker bowl every time.

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

Step 1: Sauté Your Aromatics with Love

Start by heating a tablespoon of olive oil in a large Dutch oven over medium-high heat. Toss in the diced onion and let it cook until it becomes soft and translucent—about 5 minutes or so. The aroma at this stage always gets me excited. Add the minced garlic next and sauté for just 30 seconds until fragrant, being careful not to burn it. This step builds the flavor foundation you’ll notice in every spoonful.

Step 2: Add the Broth and Veggies, Season Generously

Pour in the chicken broth, then add the diced green chiles, corn, and drained white beans. Sprinkle in the cumin, chili powder, oregano, paprika, coriander, cayenne, and salt and pepper to taste. Give everything a good stir to combine. This is where the chili starts coming together, and it smells amazing already!

Step 3: Simmer to Bring the Flavors Together

Bring the pot to a boil, then reduce the heat to medium-low and let it simmer uncovered for 15 minutes. This slow simmer lets all those spices marry with the broth and ingredients, deepening the flavor. Patience here really pays off with a rich, nuanced chili.

Step 4: Blend for Creaminess

Remove about 1 cup of the soup and blend it using an immersion blender or in a food processor until smooth. Stir this back into the pot—it thickens the chili nicely and gives it that silky texture without adding any heaviness. It’s a little trick I picked up that makes a huge difference!

Step 5: Stir In Cream Cheese & Chicken

Add in the cubed cream cheese and shredded chicken. Stir gently until the cream cheese melts and integrates fully into the chili, creating that creamy, luscious texture we all love. Let it simmer for another 5 minutes so the chicken warms through and the flavors meld.

Step 6: Finish with a Zing of Lime and Fresh Cilantro

Before serving, stir in fresh lime juice and chopped cilantro. This final bright touch lifts the whole dish, balancing the creaminess and spices perfectly. Let it simmer just a few extra minutes and get ready to scoop!

Top Tip

From my many attempts, these tips helped me nail this White Chicken Chili Recipe every single time. They might seem small, but they add up big for texture and flavor.

Don’t Overcook Garlic: Adding it after the onions soften avoids burnt bitterness but still adds that lovely punch.
Use Low-Sodium Broth: That way, you control the salt level perfectly without the chili getting too salty.
Blend for Creaminess: Always blend a portion of the chili before adding cream cheese—it creates incredible richness without heaviness.
Fresh Lime & Cilantro Last: Add these at the end to keep their brightness fresh and vibrant.

How to Serve White Chicken Chili Recipe

White Chicken Chili - Serving Suggestion

Garnishes

I keep a little toppings station whenever I make this chili for family or friends. Fresh chopped cilantro, a few dollops of sour cream, shredded Monterey Jack or Pepper Jack cheese, crunchy tortilla strips, sliced avocado, and jalapeño slices all bring different contrasts and textures I love. Plus, it makes it feel extra festive and customizable!

Side Dishes

My go-to sides are simple and compliment the chili perfectly: cornbread (store-bought or homemade), a fresh green salad with a lemon vinaigrette, or even roasted sweet potatoes. The chili is hearty, so these keep dinner balanced and satisfying.

Creative Ways to Present

For special occasions, I like serving the chili in mini soup crocks with a garnish bar on the side — it’s fun for guests to build their bowls. Another idea is serving it over baked potatoes or even as a topping for crispy tortilla chips for an easy chili nachos twist.

Make Ahead and Storage

Storing Leftovers

I store leftover chili in airtight containers in the fridge. It usually lasts 3-4 days perfectly. The flavors deepen overnight, making it even tastier the next day—one of the few dishes you really don’t mind eating as leftovers.

Freezing

I’ve frozen this chili several times with great results. Just cool it completely before freezing. Use freezer-safe containers or heavy-duty bags, and it’ll keep for up to 3 months. When you’re ready, thaw overnight in the fridge.

Reheating

Reheat gently on the stove over medium-low heat, stirring occasionally. If it thickens too much, add a splash of broth or water to loosen it back up. Adding fresh lime juice and a few cilantro leaves after reheating brings back that fresh burst of flavor.

Frequently Asked Questions:

Can I make this White Chicken Chili Recipe vegetarian?

Yes! To make it vegetarian, simply swap the chicken broth for vegetable broth and omit the shredded chicken or replace it with cooked beans, tofu, or plant-based chicken alternatives. The cream cheese and spices will keep it rich and flavorful.

What’s the best way to make this chili spicier?

If you want more heat, add diced jalapeños, chipotle peppers in adobo, or extra cayenne pepper during cooking. You could also sprinkle on fresh sliced jalapeños or hot sauce when serving. Just add a little at a time and taste to avoid overpowering the dish.

Can I use raw chicken instead of rotisserie?

Absolutely! If using raw chicken breasts, slice them in half so they cook faster, then add them to the simmering chili. Cook until the chicken is fully cooked—no longer pink inside—and shreds easily. After shredding, stir it back into the chili before adding the cream cheese.

Can I prepare this chili in a slow cooker?

Yes, for a hands-off option, add all ingredients except cream cheese and shredded chicken into a 6-quart slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add cream cheese and chicken during the last 15 minutes to melt and warm through. If using raw chicken, cook it with the rest, then shred before mixing back in.

Final Thoughts

This White Chicken Chili Recipe has become a staple in my kitchen because it’s flexible, flavorful, and feels like a special treat cooked at home. I hope after trying it, you’ll feel the same way—like you’ve found a recipe that’s both comforting and exciting, perfect for chilly nights or any time you want a bowl of happiness. Give it a go, and don’t be surprised if it quickly becomes your new favorite!