Name: Creamy Chicken White Chili Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 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) package Neufchatel cheese (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 (optional for serving); Monterrey Jack cheese (optional for serving); Sliced avocado (optional for serving)

If you’re searching for that perfect comfort meal that feels cozy, bright, and downright delicious, you’ve got to try this Creamy Chicken White Chili Recipe. I absolutely love how this chili comes together with tender shredded chicken, a creamy cheesy base, and just the right amount of spice—it’s like a warm hug in a bowl. The best part? It’s super easy to make and perfect for busy weeknights or casual get-togethers where everyone’s craving something tasty and satisfying.

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Why You’ll Love This Recipe

Simple Ingredients: You probably already have most of these pantry staples at home.
Velvety Texture: The light cream cheese melting into the chili gives it a creamy richness without heaviness.
Flavorful Layers: A blend of spices and fresh lime juice brightens every bite beautifully.
Family Favorite: This chili always has my family asking for seconds — it’s that good!

A large blue pot filled with creamy soup that has a light orange color with green cilantro leaves scattered on top. Inside the soup, there are chunks of white chicken, pieces of yellow corn, and bits of green vegetables. On one side, thin slices of light green avocado are placed in a neat row, partially submerged in the soup. A dark wooden spoon is stirring the soup from the left side. The pot sits on a white cloth with blue stripes on a white marbled surface. In the background, there are some light beige tortilla chips and lime wedges. Photo taken with an iphone --ar 2:3 --v 7 - Creamy Chicken White Chili, easy white chicken chili recipe, cozy comfort chili, beginner-friendly chili recipe, savory white chili dinner

Ingredients You’ll Need

This Creamy Chicken White Chili Recipe marries simple wholesome ingredients that work in harmony to create big flavor. I recommend fresh garlic and good-quality broth for the best results — they really elevate the soup’s profile without extra fuss.

Flat lay of a small yellow onion whole with a few diced pieces nearby, two whole uncracked garlic cloves, a small white bowl of golden olive oil, a pile of shredded cooked rotisserie chicken, a small white bowl of diced green chilies, scattered dried cumin seeds beside small white bowls containing paprika, dried oregano, ground coriander, and cayenne pepper powders, a small white bowl of low-sodium chicken broth, a handful of fresh corn kernels, a small white bowl of canned cannellini beans, small cubes of fresh Neufchatel cheese on a simple white ceramic plate, a small wedge of fresh lime with a few lime wedges, and a small bunch of fresh cilantro sprigs placed symmetrically, all arranged on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Creamy Chicken White Chili, easy white chicken chili recipe, cozy comfort chili, beginner-friendly chili recipe, savory white chili dinner

Yellow onion: Gives a subtle sweetness and depth when sautéed to soften.
Olive oil: Use extra virgin for richer flavor but any light olive oil works fine.
Garlic cloves: Freshly minced for that punch of aroma and spice.
Low-sodium chicken broth: You control the salt better, plus richer flavor than water.
Diced green chilies: Adds mild heat and a touch of brightness.
Spices (cumin, paprika, oregano, coriander, cayenne): The secret to that warm, layered chili flavor.
Neufchatel cheese: This light cream cheese variant melts silky smooth, making the chili creamy without heaviness.
Corn (fresh or frozen): Sweet kernels provide lovely texture contrast.
Cannellini beans: They bring comforting creamy bites and help thicken the chili when pureed.
Shredded cooked chicken: I love using rotisserie chicken here for juicy, flavorful meat without extra cooking.
Fresh lime juice: Brightens and balances the rich creaminess with zesty warmth.
Fresh cilantro: Adds fresh herbal notes—plus, it looks gorgeous on top!

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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.

Variations

What I love most about this Creamy Chicken White Chili Recipe is how easy it is to make your own. Whether you want it spicy, milder, or even vegetarian, there’s room for creativity here. Don’t be shy about making it your own.

Spicy Boost: When I first tried adding diced jalapeños along with green chilies, my family went crazy for the added heat.
Dairy-Free Option: You can swap the Neufchatel cheese with a vegan cream cheese or coconut cream for a different creamy texture.
Vegetarian Version: Omit the chicken and use vegetable broth, adding extra beans or cubed tofu for protein.
Extra Veggies: I like to toss in diced bell peppers or zucchini for extra color and nutrients.

How to Make Creamy Chicken White Chili Recipe

Step 1: Sauté Onions and Garlic for a Flavorful Base

Start by heating olive oil in a large pot over medium-high heat. Once it’s shimmering, add your diced yellow onion and sauté for about 4 minutes until softened and fragrant. This step really builds the flavor foundation. Then add the minced garlic and cook for just 30 seconds more—careful not to burn it or it’ll taste bitter.

Step 2: Build Your Chili with Broth, Chilies, and Spices

Pour in the chicken broth, canned green chilies, cumin, paprika, oregano, coriander, and cayenne pepper. Season with salt and freshly ground black pepper to your taste. I usually start with a small pinch of salt because the broth and cheese add saltiness too. Bring this mixture just to a boil, then reduce the heat and let it gently simmer for 15 minutes. This helps the flavors mingle and intensify.

Step 3: Puree Some Beans for Creaminess

While the chili is simmering, drain and rinse your cannellini beans. Take about 1 cup of beans and toss them into a food processor with about 1/4 cup of the chili broth and puree until nearly smooth. This trick came from trial and error—I discovered it makes the chili wonderfully creamy without adding heavy creams. If you don’t have a food processor, don’t sweat it; the chili will still be delicious, just a tad less velvety.

Step 4: Add Cheese, Corn, and Beans, Then Simmer

Next up, toss in the Neufchatel cheese cubes, corn, whole beans, and your pureed beans back into the pot. Stir everything well until the cheese melts and blends into the chili, creating that signature creamy texture. Let it simmer for another 5 to 10 minutes so all the flavors marry beautifully.

Step 5: Fold in Chicken, Lime, and Fresh Cilantro

Finally, stir in your shredded cooked chicken, fresh lime juice, and chopped cilantro. The lime juice is my secret weapon here—it brightens the richness and makes every bite pop with freshness. Heat everything through, then it’s ready to serve.

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Pro Tips for Making Creamy Chicken White Chili Recipe

Use Rotisserie Chicken: I switched to pre-cooked rotisserie chicken years ago for juicier, more flavorful meat and less cooking time.
Don’t Skip the Pureed Beans: Pureeing part of the beans adds creaminess without extra dairy—trust me, it’s a game changer.
Adjust Spice Gradually: I always add cayenne pepper a little at a time, tasting as I go to avoid making it too spicy.
Avoid Overcooking Chicken: Since the chicken is pre-cooked, add it near the end just to warm through to keep it tender and juicy.

How to Serve Creamy Chicken White Chili Recipe

Creamy Chicken White Chili Recipe - Serving

Garnishes

I love topping this chili with shredded Monterrey Jack cheese because it melts beautifully and adds a creamy, mild bite. Fresh cilantro leaves tied in with the recipe’s flavors and sliced avocado gives a buttery richness that complements the spice and creaminess perfectly. And you can’t go wrong with crunchy tortilla chips on the side or sprinkled on top for that satisfying crunch.

Side Dishes

We often enjoy this Creamy Chicken White Chili Recipe with simple sides like warm cornbread or a light green salad to balance out the richness. Sometimes, I like to roast some seasoned sweet potatoes alongside to add a natural sweetness that pairs incredibly well.

Creative Ways to Present

For special dinner nights, I’ve served this chili in cozy soup bowls with a dollop of sour cream and some chopped green onions on top, with a side of crispy tortilla strips arranged like little boats. It makes the presentation feel festive and inviting without any extra fuss.

Make Ahead and Storage

Storing Leftovers

When storing leftovers, I transfer the chili to airtight containers and refrigerate for up to 4 days. The flavors actually deepen overnight, so it tastes even better the next day. Just be sure to cool it completely before sealing and refrigerating to maintain freshness.

Freezing

I’ve frozen this Creamy Chicken White Chili Recipe in portion-sized containers. Before freezing, I recommend leaving out the avocado garnish, and you can add fresh cilantro after reheating. It freezes well for up to 3 months and thaws nicely in the fridge overnight.

Reheating

To reheat, I warm the chili gently over medium-low heat on the stove, stirring often to prevent sticking, and adding a splash of chicken broth or water if it feels too thick. Avoid high heat to keep the chicken tender and the cream cheese smooth. Fresh garnishes go on after reheating.

FAQs

Can I use fresh chicken instead of rotisserie for this Creamy Chicken White Chili Recipe?

Absolutely! You can cook raw chicken breasts or thighs in advance, shred them, and add them at the end, just like you would with rotisserie chicken. The key is to avoid overcooking, since the chicken will continue to warm in the chili.
What if I don’t have Neufchatel cheese — can I substitute something else?

You can substitute with regular cream cheese or even sour cream, but Neufchatel is lighter and melts nicely without making the chili too heavy. Greek yogurt can work too; just stir it in at the end off-heat to prevent curdling.
How can I make this recipe spicier?

If you like heat, add diced jalapeños or increase the cayenne pepper gradually. You can also serve with hot sauce or sprinkle some chili powder on top for an extra kick.
Is it possible to prepare this Creamy Chicken White Chili Recipe in a slow cooker?

Yes! You can brown the onions and garlic first, then add all ingredients except cheese and chicken to the slow cooker. Allow it to cook on low for 4-6 hours, then stir in cheese and pre-cooked chicken in the last 30 minutes.

Final Thoughts

This Creamy Chicken White Chili Recipe has been a go-to in my kitchen for years because it’s comforting, flavorful, and effortlessly satisfying. It’s one of those recipes I’m always excited to share with friends because it hits all the right notes—creamy yet light, spicy but balanced, and packed with wholesome goodness. Give it a try and I’m pretty sure it’ll become a staple on your table too!