Ingredients
– 1 medium onion, diced (Adds a sweet, savory base that builds the soup’s flavor foundation.)
– 1 tablespoon olive oil (Provides a healthy fat for sautéing and helps evenly cook the onions and garlic.)
– 2 cloves garlic, minced (Brings a pungent, aromatic punch that enhances the overall taste of the white chicken chili.)
– 2 cans (14.5 oz each) cannellini beans, drained, rinsed reserve 1 cup beans for pureeing (These beans offer creaminess when pureed and add protein and fiber; using them whole provides texture.)
– 1 can (7 oz) diced green chilies, mild (Infuses a mild heat and bright flavor that complements the spices without overwhelming the dish.)
– 1 ½ teaspoons ground cumin (Delivers a warm, earthy spice that is essential for that classic white chicken chili taste.)
– ½ teaspoon paprika (Adds a subtle smokiness and color, boosting the visual appeal and depth of flavor.)
– ½ teaspoon dried oregano (Contributes herbal notes that balance the spices and make the chili more aromatic.)
– ½ teaspoon ground coriander (Offers a citrusy undertone that pairs well with lime for a fresh twist in this lime chicken chili.)
– ¼ teaspoon cayenne pepper (adjust for heat) (Provides a kick of spice; you can tweak this for a spicier or milder white chicken chili.)
– Salt and black pepper, to taste (Seasons the dish perfectly, enhancing all the other flavors without overpowering them.)
– 1 package (8 oz) Neufchatel cheese, cubed (Creates a creamy, rich texture that’s lighter than regular cream cheese, making this a creamy chicken chili favorite.)
– 1 ¼ cup chicken broth, plus extra ¼ cup for bean puree (Forms the liquid base and helps with pureeing for thickness; opt for low-sodium options for healthier versions.)
– 2 cans (15 oz each) corn kernels, drained (or equivalent frozen corn) (Adds sweetness and crunch, turning this into a roasted corn chili with extra nutrients.)
– 2 ½ cups cooked chicken, shredded (rotisserie or leftovers) (Supplies the main protein, making the dish hearty and satisfying for a easy white chicken chili recipe.)
– 1 tablespoon fresh lime juice (Brightens the flavors at the end, giving that hint of lime that makes this recipe stand out.)
– 2 tablespoons chopped cilantro, plus extra for garnish (Adds fresh, herbaceous notes that elevate the taste and presentation.)
Instructions
First Step: Prepare Your Ingredients Begin by dicing the onion and mincing the garlic to get your mise en place ready. This takes about 5 minutes and ensures everything moves quickly once you start cooking. If you’re adapting for dietary needs, like using vegan substitutes, swap in your alternatives now to keep the flow seamless.
Second Step: Sauté the Base Heat the 1 tablespoon of olive oil in a large pot over medium-high heat. Add the diced onion and sauté until softened, which should take around 4 minutes. Then, toss in the 2 minced garlic cloves and cook for another 30 seconds until fragrant. This step builds the flavor base for your white chicken chili, and you can adjust spices here for a milder version if needed.
Third Step: Build the Broth and Simmer Stir in the 1 ¼ cup chicken broth, 1 can diced green chilies, 1 ½ teaspoons cumin, ½ teaspoon paprika, ½ teaspoon oregano, ½ teaspoon coriander, and ¼ teaspoon cayenne pepper. Season with salt and black pepper to taste, then bring the mixture to a boil. Once boiling, lower the heat and let it simmer for 15 minutes, allowing the flavors to meld. For a low-carb white chicken chili, consider reducing the beans at this stage.
Fourth Step: Puree the Beans While the broth simmers, take the reserved 1 cup of drained cannellini beans and puree them with an extra ¼ cup of chicken broth until almost smooth this usually takes 1-2 minutes in a blender or food processor. If you’re short on time, you can skip this for a chunkier texture, but it adds creaminess that’s signature to white chicken chili with creamy beans.
Fifth Step: Add and Simmer the Main Components Add the cubed 8 oz Neufchatel cheese, 2 cans drained corn kernels, the remaining whole beans, and the bean puree to the pot. Stir well and simmer for 5-10 minutes until the cheese melts and the soup thickens. Keep an eye on the temperature to avoid scorching, and stir occasionally for even heating.
Sixth Step: Incorporate Chicken and Finish Fold in the 2 ½ cups shredded cooked chicken, 1 tablespoon fresh lime juice, and 2 tablespoons chopped cilantro. Heat everything through for 2-3 minutes to blend the flavors. This is the perfect spot to taste and adjust seasonings, especially if you’re making a spicy white chicken chili variation. Check out our best cake recipes for complementary sides if you’re mixing it up.
Final Step: Serve and Enjoy Remove the pot from heat and serve the white chicken chili hot, topped with optional items like shredded Monterey Jack cheese, sliced avocado, or tortilla chips. This step takes just a minute and makes the dish feel special, perfect for family dinners or casual gatherings. Remember, for storage tips, we’ll cover that next to keep leftovers fresh.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🔥 Use pre‑cooked rotisserie chicken for extra flavor and faster preparation; raw chicken can be added at the start and simmered until cooked.
🥑 Pureeing a portion of the beans creates a creamy texture without heavy cream—if you lack a blender, skip the puree for a chunkier soup.
⏲️ For set‑it‑and‑forget convenience, prepare the chili in a slow‑cooker: combine onion, garlic, broth, chilies, spices, beans, corn, and raw chicken breasts, cook 3 hours on high or 5‑6 hours on low, then stir in cheese, bean puree, and shredded chicken before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: One-Pot
- Cuisine: Tex-Mex
- Diet: High Protein, Gluten-Free
Nutrition
- Serving Size: 1 bowl (≈ 350 ml)
- Calories: 383
- Sugar: 5 g
- Sodium: 525 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 33 g
- Cholesterol: 77 mg