Name: White Chicken Chili Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 medium yellow onion, diced; 2 cloves garlic, minced; 7 cups low-sodium chicken broth (from 2 cans, 14 oz. each); 2 (4 oz.) cans diced green chiles; 1 (15 oz.) can whole kernel corn, drained; 2 (15 oz.) cans white beans (cannellini or great Northern), drained and rinsed; 1 teaspoon cumin; 1/2 teaspoon chili powder; 1/2 teaspoon oregano; 1/2 teaspoon paprika; 1/2 teaspoon ground coriander; 1/4 teaspoon cayenne pepper; Salt and pepper, to taste; 8 oz. cream cheese, softened and cubed; 2 cups shredded rotisserie chicken or cooked chicken (about 1 lb.); 1 tablespoon lime juice; 1 tablespoon fresh cilantro, chopped; Fresh chopped cilantro; A dollop of sour cream; Monterrey Jack or Pepper Jack cheese, shredded; Tortilla strips; Sliced avocados; Sliced jalapenos

If you’re craving something cozy but a little different from your usual chili, this White Chicken Chili Recipe is exactly what you need. Creamy, flavorful, and loaded with tender chicken and spices, it’s become a go-to in my kitchen, and I bet you’ll love it too.

White Chicken Chili - A large ladle filled with thick creamy soup is being lifted from a white pot, showing three main layers: light creamy broth with specks of black pepper and chopped herbs, soft yellow corn kernels scattered throughout, and shredded white meat pieces visible near the surface. In the background, sliced green avocado adds a fresh color contrast. The soup’s texture looks rich and smooth with some visible small chunks. The pot sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make White Chicken Chili Recipe
Top Tip
How to Serve White Chicken Chili Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
White Chicken Chili Recipe

Why You'll Love This Recipe

This White Chicken Chili Recipe isn’t just a twist on your classic chili; it’s creamy, comforting, and comes together quicker than you think. I love how the spices build layers of flavor without overpowering the gentle creaminess.

Creamy Texture: The addition of cream cheese makes the chili luxuriously smooth without being heavy.
Simple Ingredients: You probably already have most of these pantry staples, so no need for a special trip to the store.
Versatile and Customizable: You can easily make it spicier, add more veggies, or make it milder depending on your taste.
Perfect for Busy Days: Using rotisserie chicken means dinner’s on the table in under an hour without much fuss.

White Chicken Chili - A close-up image shows a spoonful of creamy soup held above a white bowl filled with the same creamy soup. The soup is thick and light orange in color with visible chunks of yellow corn and small pieces of green herbs. There are pieces of white chicken meat in the soup, covered in the sauce. In the background, slices of bright green avocado and some tortilla chips can be seen partially inside the bowl. The surface under the bowl has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this White Chicken Chili Recipe plays a key role—balancing creamy, spicy, and fresh flavors while creating a hearty, satisfying bowl. Here’s what to keep an eye out for when shopping:

White Chicken Chili - Flat lay of diced yellow onion with its translucent layers, two cloves of peeled garlic showing their smooth white surfaces, bright green diced chiles with a glossy texture, vibrant golden whole kernel corn glistening under the light, creamy white cannellini beans with a smooth finish, shredded rotisserie chicken showing tender, juicy fibers in warm beige tones, fresh cilantro sprigs with bright green feathery leaves, and sliced fresh jalapenos displaying shiny dark green skin and seeds inside, all beautifully arranged with a natural, slightly scattered layout that highlights their fresh textures and colors, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Yellow Onion: Builds a sweet, savory base when sautéed gently.
Garlic: Adds a warm, aromatic depth to the chili.
Chicken Broth: Choose low-sodium so you can control the saltiness precisely.
Diced Green Chiles: Bring a mild smoky heat that’s perfectly balanced.
Whole Kernel Corn: Adds a sweet crunch that contrasts nicely with creamy elements.
White Beans (Cannellini or Great Northern): Offer creamy texture and protein to make the chili filling.
Spices (cumin, chili powder, oregano, paprika, coriander, cayenne): Work together to create warm, layered flavor with a hint of heat.
Cream Cheese: The secret to that dreamy, velvety texture without cream or milk.
Rotisserie Chicken: So convenient and adds tender, juicy chicken with little effort.
Lime Juice and Cilantro: Cut through the richness with bright, fresh notes.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’ve made this White Chicken Chili Recipe plenty of times and I love mixing it up depending on the season or what I have in the fridge. Don’t be afraid to make it your own!

Variation: When I want more kick, I toss in fresh jalapeños or swap green chiles for poblano peppers—it’s a game changer! Alternatively, if you prefer a milder chili, dial back the cayenne or skip it completely.
Vegetarian Version: Swap chicken broth for veggie broth and leave out the chicken, adding extra beans or mushrooms for heartiness.
Slow Cooker Friendly: Throw everything except the cream cheese and chicken into your slow cooker for a hands-off meal that’s just as delicious.

Step-by-Step: How I Make White Chicken Chili Recipe

Step 1: Sauté the Base Flavors

Start by heating a tablespoon of olive oil in a large Dutch oven over medium-high heat. Toss in diced yellow onion and cook until it's soft and translucent—about 5 minutes. This step unlocks the natural sweetness of the onions. Then add minced garlic and sauté for just 30 seconds, watch it closely to avoid burning and getting bitter.

Step 2: Build Your Chili

Pour in the chicken broth, add the diced green chiles, drained corn, and white beans. Sprinkle in those beautiful spices—cumin, chili powder, oregano, paprika, coriander, and a pinch of cayenne. Don’t forget to season with salt and pepper to taste. Bring everything to a boil, then reduce to a simmer and let it mingle for about 15 minutes. This step is crucial for developing the deep, complex flavors we all crave.

Step 3: Thickening and Creaminess Magic

Here’s a little trick I love: scoop out a cup of the chili and blend it until smooth, then stir it right back in. It transforms the texture, making the chili creamy without having to add cream. Next, stir in your softened cream cheese cubes and shredded rotisserie chicken. Let it simmer for 5 more minutes until the cream cheese fully melts and the chicken is heated through.

Step 4: Bright Finish

Right before serving, stir in fresh lime juice and chopped cilantro for a fresh, slightly tangy lift. Give it a few more minutes on the heat if you want a thicker chili, or serve immediately and watch how it thickens as it cools slightly.

Top Tip

I’ve made this White Chicken Chili Recipe a million times, and a few little tips have made all the difference to me. Here are my favorites to help your chili come out perfect every time.

Cream Cheese Temperature: Make sure your cream cheese is softened before adding—cold cream cheese can clump and won’t melt smoothly.
Blending for Texture: Don’t skip blending a cup of the chili—it thickens the broth naturally and gives you that luscious mouthfeel everyone raves about.
Proper Simmering: Keep the simmer gentle. A rolling boil can cause the chicken to get tough or the broth to reduce too quickly.
Lime Juice Last: Add the lime juice at the very end to keep its bright, fresh flavor from cooking away.

How to Serve White Chicken Chili Recipe

White Chicken Chili - Serving Suggestion

Garnishes

I absolutely love topping my bowl with fresh chopped cilantro for that pop of color and freshness. A dollop of sour cream adds a cooling contrast to the spices, while shredded Monterey Jack or Pepper Jack cheese melts perfectly on top. For crunch, I sprinkle tortilla strips and sometimes add sliced avocado or jalapeños if I’m feeling bold.

Side Dishes

This chili pairs wonderfully with cornbread or warm flour tortillas. I also like serving it alongside a simple green salad with a tangy vinaigrette to balance the richness of the chili.

Creative Ways to Present

For a fun twist at gatherings, I’ve served this chili in mini bread bowls or even stuffed baked potatoes. It adds a festive touch, and everyone appreciates the extra heartiness. Adding a variety of toppings buffet-style lets guests customize their bowls, which is always a hit!

Make Ahead and Storage

Storing Leftovers

I transfer leftover chili into an airtight container and keep it in the fridge for up to 4 days. The flavors deepen overnight, so it’s often even better the next day.

Freezing

This chili freezes beautifully. I portion it into freezer-safe containers and it keeps well for up to 3 months. Just thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers on the stove over low-medium heat, stirring frequently to prevent sticking and to reincorporate the creaminess. If it gets too thick, add a splash of chicken broth or water to loosen it up.

Frequently Asked Questions:

Can I use raw chicken instead of rotisserie chicken?

Yes! You can add raw chicken breasts or thighs directly into the pot while simmering. Just poach them in the chili broth until cooked through (usually about 15-20 minutes) then shred before adding cream cheese. This method takes a bit longer but works great.

What can I substitute if I don’t have cream cheese?

Cream cheese adds that smooth, creamy feel but if you don’t have any, you can try adding sour cream or even Greek yogurt towards the end of cooking for creaminess. Just be careful not to boil once you add these, or they may curdle.

Can I make this chili spicier?

Absolutely! Add diced jalapeños, more cayenne, or a sprinkle of ancho chili powder to give it a nice heat boost. Roasting poblanos and adding them chopped is another delicious option.

How long does this chili keep in the fridge?

Stored properly in an airtight container, this chili will keep well for up to 4 days in the refrigerator. Always reheat until steaming hot before serving.

Final Thoughts

This White Chicken Chili Recipe is one of those dishes I’m always excited to share because it’s so approachable yet feels special. It’s the kind of meal that warms you up on a chilly day and feeds a crowd without complicated steps. I hope you love making (and eating!) it as much as I do—let it become a staple in your rotation, just like it did in mine.