White Chicken Chili

05.15.2013

white chicken chili | Cooking Classy

Even as  it’s getting hotter outside I’m still going to want chili all through the summer. I’ve always made the classic chili with beef, kidney beans, tomatoes, and the traditional chili spices. I’d never tried making white chicken chili but I’ve been meaning to for at least a year now and I finally got around to it. This is one of those things I was just making for dinner but I loved it so I decided it had to be shared. It’s a simple dinner, yet completely delicious. I love the way the flavors of this chili blend together. It’s also nice to have a different chili recipe I can rotate with my classic chili recipe.

You’ll notice there’s a step in the recipe that instructs you to process some of the Cannellini beans with some of the soup broth. I saw this once while I was watching Giada making a soup on Food Network.  If I’m remembering right she added some pureed Cannellini beans to give the soup a creamy texture. I thought that idea would be perfect with this soup so I decided to adapt that method and I loved it (if you don’t have a food processor or just don’t want to have to clean a food processor [I hate those dishes] then yes you could just add all the beans in whole). Enjoy!

white chicken chili | Cooking Classy

White Chicken Chili

Prep Time: 20 minutes

Cook Time: 36 minutes

Yield: 6 Servings

White Chicken Chili

Ingredients

  • 1 lb boneless skinless chicken breasts, diced into 1/2-inch pieces
  • 1 small yellow onion, diced
  • 1 tbsp olive oil
  • 2 cloves garlic, finely minced
  • 2 (14.5 oz) cans chicken broth
  • 1 (4 oz) can diced green chilies
  • 1 1/2 tsp cumin
  • 3/4 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, cut into 12 slices (aka light cream cheese)
  • 1 1/4 cup fresh corn (frozen works too)
  • 2 (15 oz) cans cannellini beans, drained and rinsed
  • 1 Tbsp fresh lime juice
  • chopped fresh cilantro, for serving
  • shredded Monterrey Jack cheese, for serving
  • tortilla chips, for serving (optional)

Directions

  • Heat olive oil in a 6 quart enameled dutch oven over medium-high heat. Once oil is hot add chicken and diced onion and saute until chicken is no longer pink, about 6 minutes. Add garlic and saute 30 seconds longer. Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat and simmer 15 minutes.
  • Add Neufchatel cheese and stir until nearly melted (it will break down in little bits and will appear to look like separated cheese but it will eventually melt). Stir in corn, and 1 can of Cannellini beans, then process 3/4 of the remaining beans along with 1/4 cup broth from the soup in a food processor until pureed, add bean mixture to soup along with remaining 1/4 can of beans (you can skip the pureeing step and just add the beans directly to soup, the soup just won't be quite as creamy). Simmer about 15 minutes longer. Mix in fresh lime juice and serve with Monterrey Jack cheese, chopped cilantro and tortilla chips for dipping if desired.
  • Recipe Source: Cooking Classy
http://www.cookingclassy.com/2013/05/white-chicken-chili/

93 comments

  • Jen @ Savory Simple: This might just be the prettiest bowl of chili I’ve ever seen! May 15, 2013 at 2:57pm Reply

  • Kim Hart: How many servings? I am doing a calorie estimate. I’m thinking about 8 May 16, 2013 at 4:24am Reply

    • Jaclyn: Yes its probably closer to that but with my family I think it served 5 :) but servings wise probably about that. May 16, 2013 at 5:38pm Reply

  • sally @ sallys baking addiction: I haven’t made white chicken chili in ages, Jaclyn! And I would love this. No matter what time of year. Your photos are so pretty! It’s hard to make chili look so delicious, but you do it well :) May 16, 2013 at 9:54am Reply

    • Jaclyn: Thanks Sally :)! May 16, 2013 at 9:57am Reply

  • Tina @ Tina’s Chic Corner: My husband and I are huge fans of chili and we eat it all year long. This looks absolutely amazing! Pinning and making!! May 16, 2013 at 10:31am Reply

    • Jaclyn: Thanks for the pin Tina I hope you like it! May 16, 2013 at 5:37pm Reply

  • Rachel @ Baked by Rachel: It’s around 80 here and yet I’m totally craving this chili! I love white chicken chili so much. May 16, 2013 at 12:49pm Reply

  • Bree {Skinny Mommy}: oh my gosh this looks so creamy and delicious! May 16, 2013 at 1:17pm Reply

  • Michelle @ Brown Eyed Baker: This looks fabulous! Actually, it’s the first white chicken chili that has looked incredibly appealing to me! Most look “blah” but this looks so delicious. Can’t wait to try it! May 16, 2013 at 7:43pm Reply

  • ATasteOfMadness: I have never tried chicken chili before, but this looks SO good! May 16, 2013 at 8:22pm Reply

  • Peggy: I’ve been trying to duplicate Macy’s White Chicken Chili with no success, I think I’ve tried four or five different recipes. None of them are really close, but this I like even better! I think we finally have a keeper recipe for White Chicken Chili, thank you so much! May 17, 2013 at 6:00am Reply

    • Jaclyn: That’s wonderful to hear Peggy! Thanks so much for your comment! May 17, 2013 at 8:55am Reply

  • Georgia @ The Comfort of Cooking: We got nuts for chili in this house (in fact, I made my chicken taco chili the other day), and I would LOVE to try your recipe for white chicken chili. It looks so delicious, Jaclyn! Thanks for sharing. May 17, 2013 at 7:40am Reply

  • BrendaK: Made this this morning … Just had it for lunch … FANTASTIC! May 18, 2013 at 9:57am Reply

    • Jaclyn: I’m So glad you liked it Brenda! Thanks so much for your comment! May 19, 2013 at 8:16pm Reply

  • Justine: Thinking about making this today; it looks delicious! But do you think substituting cream cheese for the Neufchâtel would work in a pinch? May 20, 2013 at 6:46am Reply

    • Jaclyn: Yes, I think that would be fine. I hope you love it Justine! May 20, 2013 at 9:08am Reply

  • Julie Schwab: Jackie, this truly was one of the best soups I have ever made! I did do a couple of tweaks and I think made a big difference…though I think your original recipe is fabulous! I started off by roasting a whole Amish chicken in the oven at 365 covered, just salt and pepper on the skin and in the cavity. Took about 1 1/2 hours. I saved the drippings to and added to the soup. Huge flavor booster and we don’t worry about the fat from Amish or organic chickens-lots of research proves it is good for you! :) I also made my own stock after taking the meat off the bone and used both dark and breast meat for the soup. I roasted my corn on the grill along with some jalapeno (seeded & diced.) I also added 2 T. organic Better Than Bouillon to the soup. This is going down as one of my all-time fav’s! THANK YOU! June 5, 2013 at 8:06am Reply

    • Jaclyn: I’m so glad you liked this soup Julie and thanks for the tips, they sound delicious! June 10, 2013 at 11:11pm Reply

  • Courtney: Jadyn, this chili is so yummy. I made it today for
    lunch and it was perfect. Thank you for sharing! June 7, 2013 at 11:22am Reply

    • Jaclyn: You’re welcome Courtney! I’m so glad you liked it, thanks for leaving a comment! June 10, 2013 at 10:46pm Reply

  • Mercedes: I love soups in the summer too and this chili looks so flavorful and delicious! June 27, 2013 at 8:55am Reply

  • joan: This sounds and LOOKS really good! June 27, 2013 at 10:58am Reply

  • Kristen: I have never made or eaten white chicken chili, but this was delicious. I added a little cornstarch to thicken it up. I also used super sweet white corn and added way more than what is called for, but we love our soup/chili/chowder that way. The flavors were great! Thank you for this superb recipe! July 3, 2013 at 4:42pm Reply

    • Jaclyn: I’m so glad you liked it Kristen, thanks for you tips and comment! July 6, 2013 at 10:48am Reply

  • Brandi G: Made this for my husband to take to work for lunch all week. LOVE this! I did blend a bit and pour it back in. Makes it lovely and creamy. I did add more cayenne to spice it up. I’m not usually a fan of white chicken chili but this might change my mind! July 7, 2013 at 2:27pm Reply

    • Jaclyn: I’m so glad you love this one Brandi :) thanks for your comment! July 19, 2013 at 10:47pm Reply

  • Cyndi: When I told my hubby I was going to make White Chicken Chili for dinner, he grumbled and said, “I don’t like chicken in my chili.” I waited a few hours and said I was making spicy chicken soup. He was fine with that plan. :) After his first bite, he said, “Oh. My. God. This is obscenely good. I want to use it for our next office chili cook-off contest!” Thanks for an amazing recipe which will become a staple at our house. I’ll be sharing this with everybody I know! July 7, 2013 at 7:28pm Reply

    • Jaclyn: I’m so glad your husband ended up liking it Cyndi :)! I hope it wins at the contest if you do decide to enter this one! Thanks for your comment! July 19, 2013 at 10:51pm Reply

    • Maija: LOL- I have to change the name of things for my hubby too… :) July 24, 2013 at 3:40pm Reply

  • White Chicken Chili | cupcakes and crayons: [...] (original source) [...] July 29, 2013 at 10:13am Reply

  • Recipe of the Week: White Chicken Chili with Cornbread Muffins | The Winds of Change: […] I make the muffins as an accompaniment to chowder but some time ago I found a recipe on Pinterest, White Chicken Chili, that I have been dying to try. Seems to me like they should be a match made in heaven and […] September 28, 2013 at 3:39pm Reply

  • Michele: Found this on Pinterest, and though skeptical at first, I decided to make it tonight. I’m so glad I did! It turned out EXCELLENT and was fairly easy to make. I did season the chicken after tenderizing it, only because I loooooove seasonings. It was a nice touch. Husband approved and it will now be in my recipe rotation. Thank you for sharing! September 29, 2013 at 5:35pm Reply

    • Jaclyn: Michele – I’m so happy to hear you and your husband liked this soup and that you’ll make it again! Thanks for your comment! October 14, 2013 at 7:40pm Reply

  • sherry: How can i do this is crock pot?????? October 4, 2013 at 7:41pm Reply

    • Jaclyn: I’d probably add all of the ingredients up to cream cheese (as in leave the cream cheese out and corn etc). Then once the chicken is cooked through (on low about 6 hours) I’d cut it, then add the remaining ingredients and let cream cheese melt. October 8, 2013 at 7:30am Reply

    • Geanie Beanie: I used dried beans in mine, but I soaked my beans in water for 3 hours with my crock pot set on warm. I then put the crock pot on high for two hours and cut back to low for another 4 hours. My crock pot will cause the liquid to bubble when it is on high. November 7, 2013 at 3:19am Reply

  • White Chicken Chili | Comfy Belly: […] to make this dairy-free, so take a look at the head notes before you dive in. I was inspired by this recipe over at Cooking Classy. The roasted poblano pepper was inspired by this recipe over at Feasting at […] October 6, 2013 at 10:35am Reply

  • Sherly: I made this recipe today, and it was so good. October 26, 2013 at 2:10pm Reply

    • Jaclyn: I’m so glad you liked it Sherly! October 26, 2013 at 3:16pm Reply

  • Brittany: Can this be made in a crockpot? if so what settings do you recommend? October 27, 2013 at 12:37pm Reply

    • Jaclyn: I think that would be fine, I would do it on low and I’d add in the remaining half of the recipe near the last 15 – 30 minutes (the nuefchatel cheese and so forth). October 30, 2013 at 3:38pm Reply

  • Norspain: Tried this chili, very good did not take too long to make, did have leftover chicken and used that, and did not add the cayenne pepper (my family doesn’t care for it soo spicy) very good flavor. October 31, 2013 at 4:00pm Reply

    • Jaclyn: So happy you liked it! Thanks for your comment! November 1, 2013 at 7:50am Reply

  • Geanie Beanie: I made this tonight and it was good. I altered the recipe by cooking this in the crock pot and used dried pinto beans and dried great northern beans instead of using canned beans. The pinto beans give it a muddy color, but I like the taste of pintos. I think it will be even better after the flavors have some time to meld with the cream cheese. I added the cream cheese the last hour of cooking, when I had turned it down on low. I will be serving this with cornbread and some sharp cheddar cheese as a topping. November 7, 2013 at 3:06am Reply

  • Patty: Can’t wait to try this, and saving in my personal recipe file. You might want to do some editing – several oopses – finey (finely), enamled (enameled), cannelini (cannellini)…if I’m going to pass this on, and it looks like one I’d love to – got to get the grammar kinks out! November 7, 2013 at 7:13am Reply

    • Jaclyn: I cook and bake, grammar is not my thing :). November 7, 2013 at 8:27am Reply

  • Caitlin: This is SO good! I added smoked paprika instead of regular and it still came out amazing. Creamy, smokey, zesty… can’t imagine a better white chili! I’m taking this to my soup swap and can’t wait to see how everyone else likes it. Thank you! :) November 7, 2013 at 2:19pm Reply

    • Jaclyn: You’re welcome! Thanks for letting me know you liked it Caitlin! November 7, 2013 at 7:14pm Reply

  • Julie: This was awesome! I used crockpot. Cooked chicken first. Put everything except light cream cheese and lime juice (and garnishes) in crockpot for about 4 hours on high. Added cream cheese, lime juice, and some fresh cilantro and cooked another hour. Really delicious! My husband gave it an A+! November 16, 2013 at 7:46pm Reply

    • Jaclyn: Thanks for letting me know you and your husband liked this Julie and also happy to hear it turned out well in the slow cooker! November 16, 2013 at 8:47pm Reply

  • Rachel Andrea: I made this recipe for a chili cook-off yesterday and WON! The only change I made was exchanging the can of green chiles (I forgot to grab a can at the grocery store) for 10 fresh jalapenos that I put into a food processor. I also made it crock pot style. Thanks for the recipe, Jaclyn! November 25, 2013 at 8:34am Reply

    • Jaclyn: That is awesome Rachel! I’m so glad you won with this recipe :)! Thanks for letting me know. December 2, 2013 at 8:15pm Reply

  • Jenni: Okay so I made this. It was wonderful. I had a bit of trouble mixing in the cream cheese but who cares how it looked? It was soooo yummm! December 4, 2013 at 8:16pm Reply

    • Jaclyn: I’m glad you enjoyed it Jenni! Next time you may want to try softening the cheese first and that should help. December 5, 2013 at 9:47pm Reply

  • Cheryl: Just made this today and it is fantastic!!! Will definitely make this again! Just the right amount of seasoning. January 4, 2014 at 11:41am Reply

    • Jaclyn: I’m happy to hear you liked this chili Cheryl! Thanks for leaving a comment! January 4, 2014 at 5:18pm Reply

  • Heather: This is by far my fav! I will be making it today!!! Thanks for posting. January 6, 2014 at 7:52am Reply

  • nora: Would plain nonfat greek yogurt be a suitable sub for the light cream cheese? I am trying to cut the lactose down in the recipe. January 7, 2014 at 7:52am Reply

    • Jaclyn: Yes I think that would be just fine. I hope you love it Nora! January 7, 2014 at 10:01am Reply

  • White Chicken Chili & Cheesy Jalapeno Cornbread | Heavens to Betsy: […] to make it ever since! It’s really that good. The original recipe came from Cooking Classy, here. I made a couple minor tweaks but it’s basically the same. You’ll need some  cornbread […] January 7, 2014 at 2:29pm Reply

  • Lesley: Is there a way I could cook this in a crockpot? Or should I just cook it like normal and then put it in the crockpot to keep it warm for a carry-in? January 9, 2014 at 10:38am Reply

    • Jaclyn: To cook it in the crockpot I would add all the ingredients until the point where it list the Neufchatel cheese I would add that after it’s cooked on low about 6 – 8 hours then add the remaining ingredients. Hope that helps! January 20, 2014 at 2:31pm Reply

  • Kristen: Made this tonight but cut the cream cheese back to 4 oz to cut calories and it was still very creamy! Thanks for a great recipe (found via Pinterest) will definitely make again and will look to try some more of your recipes! January 10, 2014 at 3:47pm Reply

    • Jaclyn: Thanks for your feedback Kristen. I happy to hear you enjoyed it! January 16, 2014 at 9:11pm Reply

  • Laura: I made this with a few tweaks for a chili dinner at my church. It turned out very soup-y, but was still a huge success! Next time I think I’ll use less broth. Even won 2nd place in the church competition. Excellent recipe. January 19, 2014 at 1:10pm Reply

    • Jaclyn: I’m so happy to hear that Laura :)! Glad it was enjoyed! January 20, 2014 at 2:52pm Reply

  • Mary Winterfield: I won 1st place at my work’s annual chili cookoff today with this recipe. Very super creamy, and the perfect thickness (definitely recommend the blending of the beans in a food processor. I used my Ninja and it worked perfectly)! Very delicious. Will definitely be making this again! January 27, 2014 at 1:47pm Reply

    • Jaclyn: That’s great to hear it won 1st Mary! I’m so glad you liked it and would make it again. Thanks for leaving a comment! February 2, 2014 at 10:29pm Reply

  • samantha: do you think i can omit the cream cheese? or do you know of a decent alternative? January 29, 2014 at 3:19pm Reply

    • Jaclyn: You could omit it but you’ll just lose that flavor and the creaminess it offers. You could maybe use cream or sour cream, it just won’t be as thick. January 29, 2014 at 5:45pm Reply

  • Sarah: This might be a silly question, but is each can of broth 14.5 oz, or is it 14.5oz in total? Going to make this tomorrow for Super Bowl Sunday :) February 1, 2014 at 10:52am Reply

    • Jaclyn: Not a silly question :), each can is 14.5 oz so it would be 29 total (which you could also use from a carton). Hope you love it! February 2, 2014 at 11:30am Reply

  • Julie: Hi Jaclyn I want to make this in a large roaster as I need about 35-40 servings have you made larger quantities and any issues or suggestions February 2, 2014 at 1:11pm Reply

    • Jaclyn: I haven’t made it in a huge batch before but it should be just fine as long as multiply it all accordingly (I wouldn’t reduce anything). Hope you love it Julie! February 4, 2014 at 10:10pm Reply

  • Barb: Made this today but omit the chicken to make it vegetarian. It is so good! I think the addition of cream cheese really makes the recipe. Served with whole wheat blueberry corn muffins.
    Thanks for sharing, I am certain we will be making this often! February 8, 2014 at 1:53am Reply

  • McKenzie: Oh my goodness! This was my first time to make chili and it was so incredibly delicious. Thank you so much for this enjoyable recipe! February 10, 2014 at 7:19pm Reply

    • Jaclyn: I’m so happy to hear you liked this chili McKenzie! February 10, 2014 at 8:23pm Reply

  • Tiffany: This is great! I love the flavors. I will use less broth next time since I like my chili chunky and thick. If you want to avoid the chunks of cream cheese floating around, heres a tip: when you separate some soup to puree the beans, put the cream cheese in the blender too. This raises the temperature of the cream cheese and prevents this clumping. (if you want to get technical, this is called ‘tempering’) Slowly stir this mixture back into the soup. February 24, 2014 at 7:23pm Reply

  • Sue Albright: Love this recipe! Great job of presenting it and beautiful pics…trying it tonite again. , thanks March 12, 2014 at 11:44am Reply

  • Colleen: Jaclyn, I LOVE this chili! (So does my husband!) I had been looking forward to trying it for some time now, and I just made it for dinner last night. It was easy, delicious and healthy – yet I felt like I was making something fancy and out of the ordinary. This is the first recipe from your blog that I’ve tried, and I’m looking forward to trying more. Thanks for sharing! April 7, 2014 at 6:37am Reply

    • Jaclyn: I’m so happy to hear you and your husband loved this chili Colleen! Thanks for your feedback! April 15, 2014 at 8:59pm Reply

  • Ashley: I have made this before, and it is SO delicious! All of the guys were ogling it a lunch and asking where I’d bought it. Great feeling to be able to say it had actually come from my kitchen :)

    Thanks for the recipe! April 8, 2014 at 9:04pm Reply

    • Jaclyn: You’re welcome Ashley! I’m so glad you liked it! April 21, 2014 at 10:27pm Reply

  • Christine A: How is it spice wise? I have never used canned green chilies before. Is this recipe super spicy or more on the mild side? Im trying to determine how much green chilies to use in order to get my kids to eat it. It looks really good and I am eager to try it! April 15, 2014 at 1:01pm Reply

    • Jaclyn: To me it’s not very spicy, but if you aren’t used to spicy food at all then it might be a little. You could always just leave them out and add a spoonful or to the bowl of whomever likes them. I hope you try it though and love it! April 15, 2014 at 6:25pm Reply

  • Rebecca: Hi I was wondering if this chili could be made in the crockpot? August 10, 2014 at 11:43am Reply

    • Jaclyn: Yes that should be just fine, I would add everything up to (not including) the Neufchatel cheese then cook until chicken is cooked through and the remaining near the end. August 10, 2014 at 10:18pm Reply

  • Betty: Wonderful I loved the white chicken chili! August 18, 2014 at 7:45pm Reply

  • White Chicken Chili Night | A Plate of Kate: […] without further ado, the recipe I found is right here! The recipe is from http://www.cookingclassy.com! I love their picture for their chili! I wish mine […] August 20, 2014 at 4:01pm Reply

  • Amanda: I have made white chicken chili before but this recipe is my new favorite! My husband and toddler loved it too. I served it with jalapeno cheddar corn bread and it was heaven. I will be making it again this fall. Thank you! September 10, 2014 at 8:16pm Reply

    • Jaclyn: The jalapeno cheddar cornbread sounds delish! I’ve actually never made that kind yet, I need to change that. I’m so glad this is a new favorite for you, thanks for your comment Amanda! September 10, 2014 at 11:15pm Reply

Add your comment:

Copyright 2014 Cooking Classy
Design by cre8d