Description

This Easy White Chicken Chili is a cozy and comforting dish perfect for a chilly evening. Made with tender shredded chicken, creamy Neufchatel cheese, white beans, corn, and a blend of spices, it offers a flavorful twist on traditional chili. Ready in under an hour, it’s a satisfying meal that combines rich textures and bright citrus notes from fresh lime juice and cilantro.

Ingredients

Scale

Base 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

Spices

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

Dairy and Vegetables

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

Beans and Protein

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

Fresh Ingredients and Garnishes

1 tbsp fresh lime juice
2 tbsp chopped fresh cilantro, plus more for serving
Tortilla chips or strips (optional)
Monterrey Jack cheese (optional)
Sliced avocado (optional)

Instructions

Sauté vegetables: Heat olive oil in a large pot over medium-high heat. Add diced onion and sauté for 4 minutes until translucent and softened. Add minced garlic and cook for an additional 30 seconds until fragrant.
Add liquids and spices: Pour in the chicken broth and add diced green chilies. Stir in cumin, paprika, oregano, coriander, cayenne pepper, and season with salt and freshly ground black pepper to taste. Bring the mixture to a gentle boil, then reduce heat to medium-low and allow to simmer for 15 minutes to develop the flavors.
Prepare beans: Drain and rinse the cannellini beans using a fine mesh strainer or colander. Measure out 1 cup of beans and set aside. Transfer the remaining whole beans and 1/4 cup of the soup broth to a food processor and puree until nearly smooth to add creaminess to the chili.
Combine cheese, beans, and corn: Add the Neufchatel cheese cubes, frozen or fresh corn, whole beans, and pureed beans back into the pot. Stir well and let the chili simmer for another 5 to 10 minutes, allowing the cheese to melt and flavors to meld.
Finish with chicken and fresh ingredients: Stir in the shredded cooked chicken, fresh lime juice, and chopped cilantro into the chili. Heat through, then serve hot garnished with additional cilantro, Monterrey Jack cheese, sliced avocado, and tortilla chips if desired.

Notes

You can substitute Neufchatel cheese with cream cheese if unavailable, but Neufchatel provides a lower-fat option.
For a spicier chili, increase cayenne pepper or add diced jalapeños with the green chilies.
Leftover rotisserie chicken works great for quick preparation and adds great flavor.
Use low-sodium chicken broth to better control the salt level of the chili.
If preferred, the chili can be made a day ahead and refrigerated to allow the flavors to deepen.
Serve with optional toppings like shredded Monterrey Jack cheese, avocado slices, tortilla chips, or a dollop of sour cream for extra creaminess.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: white chicken chili, easy chicken chili, creamy white chili, rotisserie chicken recipe, healthy chili recipe, comfort food, quick dinner