White Chicken Chili


This White Chicken Chili was something I was just making for dinner, but I loved it so much I decided it had to be shared. White Chicken Chili is 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.

 closeup of white chicken chili with corn and bean in serving dish


Trick for 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!

how to make creamy white chicken chili


White Chicken Chili

5 from 12 votes

Yield: 6 Servings

Prep Time: 20 minutes
Cook Time: 36 minutes


  • 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)


  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. 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.
  2. 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.
  3. Recipe Source: Cooking Classy


  • 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

    • Gin: Thanks for sharing the cream cheese tip. Im making this in the morning for a chili cookoff tomorrow and I’m glad I read your post. 😊 December 4, 2016 at 12:16am 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 https://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

      • Robert Volz: The cold weather is upon us so its time to make a double batch of this Chili. I found this recipe last year and we made it a few times and I turned some friends on to it and everyone loved it.
        This is our “GO TO” Chili recipe because its the best Chili I’ve ever had. Not a big fan of Red Chili so this worked great. The only thing we changed is to use Butter Beans instead of the cannellini beans, seems to make it a bit more creamy.

        Thanks for sharing this because its BANGIN. October 10, 2014 at 9:56am Reply

  • Andrea: I wonder if you could just use an immersion blender to purée some but not all of the beans (in the Dutch oven.) Much easier to clean. September 24, 2014 at 3:16pm Reply

  • Mindy: Jaclyn, this is a new family favorite! Thank you for the recipe. I make chicken enchiladas that have similar ingredients. October 7, 2014 at 10:49am Reply

  • Heather M.: I made this last night after finding the recipe on Pinterest. It was awesome! I did two things differently – I used a plain rotisserie chicken, skinned it and shredded all the meat. I just added it in when I added the liquid. And I used chicken stock instead of broth. I think stock gives it a little more richness. I did puree half of one can of beans to thicken it up as suggested.

    Next time, I hope I can get my hands on some real New Mexico Hatch chilies! October 13, 2014 at 3:19pm Reply

  • Sandra Brady: Awesome, the only thing I changed was I used Happy Farms Greek Cream Cheese & Greek Norfat Yogurt from Aldi’s. Will definitely make it again. Thanks for the recipe October 15, 2014 at 5:22pm Reply

    • Jaclyn: You’re welcome! I’m so glad you liked it Sandra! October 15, 2014 at 10:52pm Reply

  • Cami Fairbanks: Have you ever tried to freeze this soup? Would love to add this to my list of freezer meals this month! November 1, 2014 at 10:41pm Reply

    • Jaclyn: I haven’t tried but I imagine it would be fine if you added the cream cheese after freezing. December 8, 2014 at 9:42pm Reply

  • Kelly: I’m making this for dinner tonight. Gonna try adding a can of diced tomatoes with jalapenos, as I love tomatoes and am not crazy about green chiles. Can’t wait to try it! November 3, 2014 at 10:50am Reply

  • Ashley: I made this tonight for the first time and the flavor is very good although mine seemed much more liguidy than your photos. I did puree the beans with a bit of the broth mixture but it didn’t seem thicken it too much. Does it thicken up over time? November 3, 2014 at 5:32pm Reply

    • Jaclyn: It probably won’t thicken a whole lot more as it rests, so you could puree more beans to add to the soup, or you could make a small batch of béchamel sauce with butter, flour and milk and mix that in and that would thicken it up. Hopefully that helps! November 3, 2014 at 6:53pm Reply

  • Heather: Delish!! I broke everything down for a calorie count, but I added slightly more than 1 lb of chicken. It made close to 13 cups and each cup would have 179 calories. This does not include the cheese for topping. That counts as skinny in my book! November 10, 2014 at 4:15pm Reply

    • Jaclyn: Thanks for the info Heather! November 10, 2014 at 8:15pm Reply

    • Susan: Thank you. I was looking to see if anyone had figured up the calories. 🙂 October 19, 2017 at 8:02pm Reply

  • Roseanna: I always add 1/4 cup of cornmeal to my chili, for the last 10 minutes of cooking…thickens nicely and does not alter taste at all! I am looking forward to trying your version. November 12, 2014 at 6:34pm Reply

  • Tonya Adams: I made this tonight and it was delicious! Wonderful recipe, thank you for sharing! November 13, 2014 at 5:51pm Reply

  • Carley P: Found you on Pinterest and made this tonight! My husband had one of his co-workers join us for dinner, he thought the chili was so amazing I should sell it. I thought it was a really nice compliment. We all thought it was delicious and will definitely be making over and over! I only made a few minor adjustments, I had leftover turkey from an early thanksgiving dinner so I used that and I added two cubed potatoes. Thanks for an awesome recipe! :) November 13, 2014 at 8:15pm Reply

  • Lonnie: The weather is cold!!!! This recipe is/was perfect!!! Not a fan of beans so the purée was a great idea!!! This is a keeper!!!! November 16, 2014 at 3:38pm Reply

  • YVONNE McGINN: Your White Chicken Chili was fabulous. I made it yesterday for approximately 50 co-workers and all enjoyed and asked for the recipe.
    I followed the recipe but added celery, mushrooms and a can of cream o chicken soup. December 5, 2014 at 7:57am Reply

  • tonya: Just made this last night, and it was AWESOME! The only thing I did differently was add some smoked sausage. I confess that I loved this soup so much, I overate a bit. Creamy, spicy goodness – thanks for sharing! December 8, 2014 at 8:07am Reply

  • Sandy: Does this freeze well? December 15, 2014 at 10:05am Reply

  • Leesa: Does the chili warm up well? I want to make it a couple days ahead of time and then warm it up slowly in a crock pot. I’m a little worried about the cream cheese separating. December 15, 2014 at 6:33pm Reply

  • Deidre: What would be the crockpot version of this exact recipe including the melting cream cheese and purée beans? December 21, 2014 at 2:12am Reply

  • Miranda: How would I substitute dry beans? December 29, 2014 at 10:10pm Reply

    • Jaclyn: I’d use about half the amount listed, soak them overnight and then cook them (you can find many directions for it online if needed). Hope you love this! December 29, 2014 at 10:24pm Reply

  • Lauren: Jaclyn,
    My Husband and I love this chili. I am so glad I found it. My husband has had some stomach issue the last couple of months and can no longer eat tomato based foods. He is so glad I found it. He made a pot of it for a chili cook off at work. he did not end up winning because he works with a ton of men and they all said it was really chili because it didnt have ground beef and tomatoes. Oh well too bad for them. They are missing out on the best chili ever. December 31, 2014 at 9:59am Reply

    • Jaclyn: I’m so glad you and your husband liked it :)! December 31, 2014 at 2:17pm Reply

  • Amanda: Have you ever made this in a crock pot? January 7, 2015 at 7:19am Reply

    • Jaclyn: I haven’t but I believe in above comments I mentioned how to do it. January 7, 2015 at 5:23pm Reply

  • Amanda: This was so good and easy! Thank you for sharing the recipe. I always read comments from people that have actually made the recipe before I make it and end up wasting ingredients. The comments were all positive and man they weren’t lying! I wanted to share what I did differently for anyone interested. I didn’t have coriander and couldn’t find it at walmart so I just left it out completely. I blended one whole can of beans and added a 3rd can so I had 2 cans of whole beans and 1 can blended. And I used canned corn instead of frozen. It was great! My kids weren’t to fond of the soup part they said it was spicy but they loved it when I picked out the beans and chicken for them. February 16, 2015 at 7:14pm Reply

    • Jaclyn: Thanks for taking the time to leave a comment Amanda! So glad you loved it! February 18, 2015 at 1:39pm Reply

  • Gretchen Henninger: Thank you so much for this recipe. It’s in the regular rotation in our house. We love it. February 21, 2015 at 3:11pm Reply

  • Ashley: I love this recipe! I’d like to make 9 batches and freeze them. What would you recommend on preparation after freezing? February 26, 2015 at 9:00am Reply

    • Jaclyn: I’m not sure this is a soup that would freeze really well because of the dairy? March 19, 2015 at 10:10pm Reply

  • Kate: Just made this chili and it is AMAZING! Made exactly as written but had to substitute jalapeños for chilies and had 4oz regular cream cheese. Served with cauliflower bread sticks and my husband loved this! Thank you so much and will definitely be making again! Have a great weekend! March 14, 2015 at 4:09pm Reply

    • Jaclyn: I’m so glad you and your husband loved it Kate! I hope you have a great weekend too, thanks! March 15, 2015 at 1:12pm Reply

  • Mary rozin: Is this soup or chili. Too watery like soup. Very disappointed. Wanted chicken chili like the recipe said. Will be throwing this out. May 31, 2015 at 1:18pm Reply

    • Aydenn: You obviously missed a key step to making this chili thicker. It says right in the description to puree some of the cannellini beans with a food processor, that’s what makes the chili thick. I just used a potato masher and it turned out great, nice and thick like chili. I really can’t believe your “will be throwing this out” comment. Would you really throw out a chili or soup because you don’t think it’s thick enough? That’s just a ridiculous waste of ingredients and very irresponsible of you. I hope that in your next life you will be born as a chicken, live a awful life in a over crowded cage, be slaughtered, then made into a soup that someone will just throw out because they can’t read instructions right. People wasting food, especially animal products, is the one thing that really pisses me off. You have a lot to learn and from what I can tell, a lot to give back to this world.

      Anyways, I’ve made this chicken chili countless times and it’s the ONLY white chicken chili I will ever make. The addition of lime is wonderful. A++ recipe! August 27, 2015 at 9:23pm Reply

  • Jennifer: Do you have the nutritional info? It looks delish! June 3, 2015 at 6:39pm Reply

    • Jaclyn: Sorry I don’t have nutritional info. June 6, 2015 at 11:13pm Reply

  • karen: I enjoyed this very much. I had to keep the heat down for my hubbie who can’t handle it but it still had some kick. I plan on making this again. Thanks again. September 5, 2015 at 11:23am Reply

  • Kelsey: This is the top hit on Pinterest for white chicken chili and it’s easy to see why. I’ve made it multiple times now and love it. It’s great with hint of lime tortilla chips. I have made it as directed and also in the crock pot! Thanks for sharing. I will use this recipe for years to come. :) September 20, 2015 at 3:53pm Reply

    • Jaclyn: I’m so glad you liked this recipe Kelsey! Thanks for your review! September 20, 2015 at 7:36pm Reply

  • Joan: Has anyone ever added a jar of medium chunky salsa to this? Wondering how it was if so September 24, 2015 at 11:48am Reply

    • Mary Ellen: Some white chicken chili recipes add salsa verde to the soup. Since it is a white chili, tomotoes in typical salsa are usually omitted. November 7, 2015 at 11:20am Reply

  • Joyce: Can’t wait to try this! The hubs and I love white chili and this recipe sounds really good. October 1, 2015 at 6:53pm Reply

  • Shauna: This was absolutely delicious. I now use this as “my favorite white chili recipe”. Excellent! October 22, 2015 at 9:02am Reply

  • Alicia: I’ve made this before and it’s one of my favorite Pinterest found recipes ever! Now I’m making it for a chili cook off tomorrow for work. I had a thought, has anyone ever added noodles to this? Curious what that would be like! November 10, 2015 at 4:47pm Reply

  • Tammy: I made this for my family, and a welcome home for another…. we all LOVED it! I am making it again, and was wondering if I made a large batch of it if you think it could freeze for lunches down the road.

    Thank you! Tammy November 12, 2015 at 10:47am Reply

  • K.C.: I used this recipe for a work-related chili cookoff and took 1st place! Everyone loved it – thanks for the recipe. November 13, 2015 at 2:52pm Reply

  • Heather: The last thing I needed was another chili recipe but had some Neufchatel cheese I needed to use up. This chili was spectacular, very nice spice, great balance and texture and DO NOT leave out the corn for a super fresh element that balances well with the tortilla chips (that I also needed to use up). November 20, 2015 at 6:03pm Reply

  • SJC: My husband made this recipe last night exactly as directed (except we didn’t puree the beans) and it tasted amazing! My family nearly finished the whole pot. The chili had a good amount of kick to it but it wasn’t too spicy where the little ones couldn’t enjoy it. We’re going to make it again on Christmas Day! Thank you for the recipe. Much appreciated! December 17, 2015 at 10:10am Reply

  • Chloe: So good! My wife and I loved it. I added 1/2 cup sour cream instead of cream cheese and added 2 tablespoons of butter and 1/2 tablespoon of white pepper. December 18, 2015 at 2:20pm Reply

  • Rhea: Loved this recipe!!!! Followed to the letter except that I used the meat from an entire rotisserie chicken instead of raw chicken breast. Just amazing, and my husband loves it. Thanks!!!! January 22, 2016 at 8:02pm Reply

  • Kelly scheel: How many calories per serving? It was delicious. January 28, 2016 at 5:13pm Reply

  • Sarah: My husband requests this a lot. Sometimes I make it with leftover chicken or turkey, it’s always sooooooo good! February 1, 2016 at 4:30pm Reply

  • Shannon: I have made this MANY times. My kids love it because we use tortilla scoops to eat it with. I’m wondering if anyone has any tips or tricks on freezing it. Thanks! February 25, 2016 at 11:59am Reply

  • Joanna Jones: Flavor is good, but when I think of chili, I want a thick texture. This was way too soupy. Future posting should list this as chicken, bean soup!
    I need to make rice in order to get the chili texture I’m looking for. February 29, 2016 at 9:20am Reply

  • Kristy: I’ve made this a few times and it’s always SO GOOD! March 29, 2016 at 3:46pm Reply

  • Charlene in MI: I made this as written with no substitutions in my slow cooker. I did add 1/2 tsp cayenne up front, but otherwise made as wstated. I have my recipe for white chili, but I wanted to try this as something different.

    I put everything in the crock pot up to the cream cheese, then cooked it on low while at work (8 hours). When I got home, I added in the cream cheese and stirred until melted, then added the beans and corn and kicked it up to high for an hour.

    Hubby tasted it in the pot and his first words were – “it is tasty, but it needs more spice.” Keep in mind, we eat VERY spicy food, so our palate is used to heat. I then added 1 1/2 tsp chili powder and more cayenne, and he ate a bowl and said it was good but it needed that extra punch of flavor/heat. I knew I should have added a whole diced jalapeno before I left for work, but I wanted to give it a shot as written.

    I will try it again with some modifications for our fire eating house, but it is a good recipe. However if you eat spicy food like we do, it will need some tweaking. It did give me an idea to add the cream cheese to my own white chili recipe though…. August 11, 2016 at 11:03am Reply

  • Ari: How many cups do you think this would make in total? or what a serving size would be? December 5, 2016 at 12:48pm Reply

  • norma: just made this tonight and it was so good!! My kids loved it. I used an already cooked rotisserie chicken instead of raw chicken and i did not need to puree the beans since the chili was already thick enough. Maybe it was thick enough from the cream cheese? You think this is ok to freeze? I have never frozen a recipe with cream cheese before. December 7, 2016 at 7:58pm Reply

  • Melissa Soderberg: I have made this many times. It’s the best white chicken chili recipe around! March 25, 2017 at 4:21pm Reply

    • Jaclyn: Thanks for the great review Melissa! March 27, 2017 at 10:30am Reply

  • Susan: The best white chili ever, but I prefer to shred the chicken! October 19, 2017 at 6:26pm Reply

  • Gina: This is by far the best chili I’ve ever eaten. I love the fact that it’s so easy to make. My husband is not a fan of chili because he hates beans but even he can’t turn this chili down. Thanks for sharing this recipe. October 26, 2017 at 3:01pm Reply

    • Jaclyn: So glad it was enjoyed – thanks for commenting Gina! October 27, 2017 at 1:59pm Reply

  • Sherry: Absolutely delicious! I used leftover turkey from Thanksgiving…wishing I would’ve doubled the recipe because it was gobbled up in no time!! Thanks for another great recipe!!😜 December 3, 2017 at 6:27pm Reply

    • Jaclyn: You’re welcome! Thanks Sherry! December 4, 2017 at 11:53am Reply

  • Karissa: I pinned this recipe ages ago. Last week I wanted to make something with chicken for supper and this was the first pin I clicked on in my Food: Chicken board. And I had all the ingredients in the house! (except cilantro because none of us like it). It was so good. I’m making it again a week later for a family from church with a premie. Thanks for the recipe! Oh, and I would say definitely do not skip sauteing the onions. They’re so good. :) December 7, 2017 at 9:10pm Reply

    • Jaclyn: Thanks for your great feedback Karissa! December 11, 2017 at 10:47am Reply

  • AnnMarie: Best white chili I have made. My family now prefers this recipe to my red chili (And they live my red chili)! So glad that I found this recipe on Pinterest. I have been making this chili for about 2 years and it is always a hit! December 10, 2017 at 8:52am Reply

    • Jaclyn: Thanks for the great feedback AnnMarie! December 11, 2017 at 11:36am Reply

  • Terry: This was my first time making chili and when I say it was finger linking, lip smacking, scrap the bottom of the bowl good, trust me, everyone one had at least 2 bowls. I used all of the ingredients except for the ground coriander and dried oregano because I didn’t have any. I didn’t follow the recommended amounts since I made a huge pot. Hands down, this recipe is the tastiest. December 13, 2017 at 6:39pm Reply

    • Jaclyn: Thanks Terry! December 14, 2017 at 5:12pm Reply

  • Maija: Easy recipe with great final results. Added more of the spice requirements as a request from the first time making this. So, second time in the making by request from the kids. So that is the best compliment ever! December 17, 2017 at 2:28pm Reply

    • Maija: Easy recipe with great final results. Added more of the spice requirements as a request from the first time making this. So, second time in the making by request from the kids. So that is the best compliment ever! December 17, 2017 at 2:28pm Reply

  • Jennifer: Best soup dish ever! We have it on a regular basis all year round. Making it tonight! December 20, 2017 at 11:36am Reply

  • L: Foolproof and delicious. Thanks! January 7, 2018 at 6:10pm Reply

  • Megan: I made this and was amazing for our first white chili ever. Definitely making again January 30, 2018 at 3:01pm Reply

    • Jaclyn: Thanks Megan! February 5, 2018 at 10:25am Reply

  • Stefanie Stephens: This is my go to recipe for white chili. Best one I have found!!! February 22, 2018 at 12:45pm Reply

    • Jaclyn: Thanks for the great feedback Stefanie! February 22, 2018 at 6:10pm Reply

  • RC: SO good! I don’t have all the spices in my kitchen so I used the McCormick white chicken chili mix + unsalted chicken broth to balance out the sodium and it was perfect. I make this all the time, get a ton of compliments, and I actually just won my first office chili cook-off! Fabulous recipe. Thank you! March 1, 2018 at 12:38pm Reply

  • Morgan: Just wanted to let you know this is the best chili recipe my fiance and I have ever made! We’ve probably been referring to this recipe for 2 years now!!! So yummy!!!! March 24, 2018 at 8:02pm Reply

  • Janette: I love this chili! This is the best chicken chili I’ve ever had! I give it a 10! May 6, 2018 at 12:49pm Reply

    • Jaclyn: So glad to hear it Janette! May 9, 2018 at 9:39am Reply

  • Teresa: This white chicken chili is tasty and delicious 😋 I will definitely make it often during the winter as the flavors of the cumin, green chilies, chicken and corn meld together so well. Yummy! Thanks! May 10, 2018 at 7:26pm Reply

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