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

5 from 13 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.

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183 comments

  • L. James: Delicious!!!
    I only had one can of cannoli beans so I used one can of pinto beans and puréed the pinto, It was great!!! September 15, 2018 at 7:09pm 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

  • 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

  • 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

  • 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

  • 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

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