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

4.96 from 23 votes

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

Servings: 6 servings
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

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
  • 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 (aka 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 chicken*
  • 1 Tbsp fresh lime juice
  • 2 Tbsp chopped fresh cilantro, plus more for serving
  • Tortilla chips or strips, monterrey jack cheese, sliced avocado for serving (optional)

Instructions

  1. Heat olive oil in a 6 quart enameled dutch oven over medium-high heat. Add onion and saute 4 minutes minutes. Add garlic and saute 30 seconds longer.

  2. 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 to medium-low and simmer 15 minutes.

  3. Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth**.

  4. Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer.

  5. Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.

  6. Recipe Source: Cooking Classy

Recipe Notes

  • *Recipe updated to use pre-cooked shredded chicken (previously used raw chicken in this recipe and cooked at the beginning). I like the flavor of rotisserie chicken better plus this way you don't end with over-cooked chicken breasts.
  • **If you don't own a food processor you can skip the pureeing step, soup just won't be quite as creamy.
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.
Course: Main Course
Cuisine: American
Keyword: white chicken chili
Calories: 355 kcal
Author: Jaclyn

198 comments

  • Sara Dettwiler: Absolutely loved this!! Made a few tweaks, as I literally never follow a recipe 100%, but this was so yummy I will actually make it again!! Thank you!!!!! February 15, 2019 at 6:01pm Reply

  • Lindsey: I dont see what you did with the chicken? Am I missing something? February 12, 2019 at 4:00pm Reply

    • Jaclyn: It’s added there at the end. Hope you enjoy! February 12, 2019 at 10:35pm Reply

  • Kelly Koehler: This was a hit with my family. Thank you! January 18, 2019 at 7:43pm Reply

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