White Chicken Chili

05.15.2013

This White Chicken Chili is hearty, warming and comforting. It’s a great alternative to traditional beef chili and makes a simple, yet completely delicious dinner.

Creamy white bean chicken chili in bowl with lime and cheese

Something New: White Chicken Chili

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. Easy, and simply delicious, I loved 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.

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 Close up of white chicken chili with corn and bean in serving dish

Ingredients – What You Need

  • Chicken
  • Garlic
  • Onion
  • Chicken Broth
  • Green Chillies
  • Cumin, Paprika, Oregano & Corriander
  • Cannellini Beans
  • Corn
  • Cheese, Neufchatel & Monterey Jack
  • Lime Juice
  • Tortilla Chips

White chicken chili in a white bowl topped with a lime wedge

The Trick For A Creamy White Bean Chicken Chili

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 to make this white bean chicken chili extra creamy 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 this white chicken chili, I’m sure you’ll love it like I did!

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White Chicken Chili

4.95 from 17 votes

This White Chicken Chili is hearty, warming and comforting. It's a great alternative to traditional beef chili and makes a simple, yet completely delicious dinner.

Course: Main Course
Cuisine: American
Keyword: white chicken chili
Prep Time: 20 minutes
Cook Time: 36 minutes
Total Time: 56 minutes
Servings: 6 servings
Calories: 355 kcal
Author: Jaclyn

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)

Instructions

  1. 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.
  2. 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.
  3. 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).
  4. 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).
  5. 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.
  6. Recipe Source: Cooking Classy
Nutrition Facts
White Chicken Chili
Amount Per Serving
Calories 355 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 5g 25%
Cholesterol 76mg 25%
Sodium 1089mg 45%
Potassium 570mg 16%
Total Carbohydrates 33g 11%
Dietary Fiber 8g 32%
Sugars 4g
Protein 29g 58%
Vitamin A 11.4%
Vitamin C 21.2%
Calcium 15.2%
Iron 23.8%
* Percent Daily Values are based on a 2000 calorie diet.

187 comments

  • Holly: My family loves this chili! I’ve been using your recipe for the last 3 or 4 years. I always just throw this in the slow cooker, everything but the last 5 ingredients. I add those when it’s done. On low, about 5-6 hours (but that’s with my slow cooker, others may be different). I only put 1/8 teaspoon of red pepper, gotta keep it mild for my kiddos! Still has good flavor, plus I never have coriander on hand so I’ve never had it with it. Tastes great to me. I take the chicken out, shred it. Put in cream cheese, mix until melted and add the corn, beans, lime juice and add chicken back in. I let it warm up for about 20-30 minutes. It’s a little thin for chili but I don’t mind it. I love this chili with avocados, cilantro and sour cream on top. Serve with tortilla chips, the only way I can get one of my kids to eat it. November 13, 2018 at 9:59am Reply

  • Wendy: This is really good. I’m not a fan of white chicken chili, but I would barely classify this as such, it’s just good creamy chicken soup. It this was brought to a chili cook off at work and won first place though! Have only had it made with mild chilis, so not sure what difference spice would make. November 7, 2018 at 7:08pm Reply

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