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


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

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

  • 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

  • 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

  • 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

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

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d