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; 2 (14 oz.) cans low-sodium chicken broth, about 3.5 cups; 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 beans), 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, comforting, and packed with flavor, you’re going to adore this White Chicken Chili Recipe. It’s a creamy, spicy twist on classic chili that’s perfect for weeknights or casual gatherings. Stick around—I’ll walk you through every step so you nail it, even if you’re new to chili-making.

A close-up view of thick creamy soup in a white pot with a slightly browned rim, showing a smooth orange-beige base mixed with white beans, yellow corn kernels, chopped green herbs, and thin white strips of cheese or noodles. A silver ladle lifts a spoonful out of the pot, displaying layers of chunky white beans, bright yellow corn, sliced white cheese or noodles, soft shredded chicken, and bits of green herbs, all in a creamy, speckled broth. Behind the pot, blurred white chips rest 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 isn’t just another soup—it’s a game-changer in my dinner rotation. I remember the first time I made it, and honestly, it became an instant favorite for both my family and friends. It’s rich without being heavy, with just enough kick to keep things interesting, but still totally approachable.

Creamy yet light: The combination of cream cheese and broth creates a velvety texture that doesn’t weigh you down.
Simple ingredients: Everything you need is likely in your pantry or easily found at the store.
Super customizable: Whether you want more heat, extra veggies, or a slow cooker twist, it adapts to your needs.
Quick and convenient: Using rotisserie chicken means dinner is ready faster without sacrificing flavor.

A close-up of a silver spoon lifting a creamy, thick stew from a white bowl. The stew has a light orange-beige color with visible chunks of yellow corn, pieces of light-colored chicken, and small sprinkles of green herbs. In the bowl below, slices of green avocado and scattered bits of corn are visible in the creamy base. The background is a white marbled texture. The image captures the creamy and chunky texture clearly, showing a rich and comforting dish. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this White Chicken Chili Recipe comes down to how simple ingredients play off each other. Each add texture, flavor, or creaminess, creating the perfect balance. When I shop for this, I like to pick the best canned beans I can find and always grab fresh cilantro to brighten the final dish.

Flat lay of diced yellow onion with its translucent, layered texture, two peeled garlic cloves showing their smooth off-white skins, vibrant diced green chiles with glossy, deep green pieces, bright golden yellow whole kernel corn with plump kernels, creamy white cannellini beans with a smooth, shiny surface, soft cubed cream cheese in clean white blocks, shredded rotisserie chicken in tender, pale beige strands, fresh bright green cilantro leaves with delicate texture, and sliced fresh jalapenos showing glossy dark green skin and seeds, all beautifully arranged in a natural, slightly scattered pattern placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Yellow onion: Adds sweetness and depth when sautéed—don't skip this foundational flavor.
Garlic: Fresh is best here to boost the aromatic base.
Low-sodium chicken broth: Provides that savory liquid base, and I like low-sodium to control the saltiness.
Diced green chiles: Bring a mild, smoky heat that defines white chili.
Whole kernel corn: Adds a touch of sweetness and texture contrast.
White beans (cannellini or great Northern): Creamy and hearty, these beans are perfect for soaking up spices.
Spices (cumin, chili powder, oregano, paprika, coriander, cayenne): This blend creates layers of warm and earthy flavor balanced with just a hint of heat.
Cream cheese: The secret weapon for creaminess without heaviness—softened and cubes melt right in.
Shredded rotisserie chicken: Saves time and adds tender, flavorful protein.
Lime juice and fresh cilantro: These brighten and freshen the chili at the end, elevating the whole experience.

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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

One of the things I love most about this White Chicken Chili Recipe is how easy it is to tweak based on what you like or have on hand. I often adjust the heat level or swap in whatever beans I have in my pantry. Feel free to make it your own!

Variation – More Heat: When I want a spicier kick, I add fresh jalapeños or a pinch of ancho chili powder. It wakes up the flavors perfectly.
Slow Cooker Version: On busy days, throwing everything except cream cheese and chicken in the slow cooker is a lifesaver. It’s just as tasty and so hands-off.
Vegetarian Twist: Swap chicken broth for veggie broth and omit the chicken to make a hearty vegetarian white chili that’s every bit as satisfying.

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

Step 1: Build Your Flavor Base

Start by heating olive oil in a large Dutch oven over medium-high heat. I dice a medium yellow onion and sauté it until soft and fragrant—about 5-7 minutes. Then, I stir in minced garlic and sauté for just 30 seconds. Be careful not to brown the garlic or it can turn bitter.

Step 2: Add Liquids, Veggies & Spices

Next, pour in your low-sodium chicken broth, then dump in diced green chiles, drained corn, and rinsed white beans. Season with cumin, chili powder, oregano, paprika, coriander, cayenne, plus salt and pepper. Bring everything to a boil, then lower to a simmer for about 15 minutes. You’ll start noticing the flavors melding and the kitchen smelling incredible.

Step 3: Thicken with a Blend

I scoop out about a cup of the chili and blend it either with an immersion blender right in the pot or in a food processor. This creamy addition gets stirred back into the chili and adds a lovely thickness and smoothness without extra cream.

Step 4: Stir in Cream Cheese & Chicken

Here’s where it goes from great to unforgettable. I gently fold in softened, cubed cream cheese and shredded rotisserie chicken, stirring until all that cream cheese melts into a silky base. Let it simmer 5 minutes so the chicken is warmed through.

Step 5: Brighten It Up

Finally, I add fresh lime juice and chopped cilantro, stirring well. This lifts the heaviness and rounds out those rich flavors. If you can, let the chili sit for a few minutes before serving so it thickens a bit more.

Top Tip

Over time, I’ve learned a few little tricks that really make this White Chicken Chili Recipe shine. They help with texture, flavor balance, and ease of cooking.

Softening the cream cheese first: I always let it sit out to soften before adding—cubes melt evenly, no clumps.
Using rotisserie chicken: It saves so much time, and I find the smoky, roasted flavor deepens the chili.
Blending part of the chili: This gives a beautiful creamy texture without adding extra dairy or flour.
Fresh lime and cilantro last: Adding these at the end preserves their brightness, balancing the rich, creamy base.

How to Serve White Chicken Chili Recipe

White Chicken Chili - Serving Suggestion

Garnishes

My go-to garnishes are chopped fresh cilantro, a dollop of sour cream, and shredded Monterey Jack cheese. I love the way the creamy toppings complement the chili. Sometimes, I throw on crisp tortilla strips for crunch, plus sliced avocados and jalapeños if I’m feeling bold. These add fresh color and texture that make every bite exciting.

Side Dishes

Pair this chili with warm cornbread or a side of tortilla chips. On busy nights, I even serve it with a simple green salad to balance out the richness. It’s versatile—whether you want something light or extra comforting.

Creative Ways to Present

For a fun twist when hosting, I like to set up a chili bar. Everyone can pick their own toppings—avocado slices, cheeses, jalapeños, sour cream, fresh herbs—it’s always a hit. Serving the chili in mini bread bowls is another crowd-pleaser that feels a bit fancy but is easy to prepare.

Make Ahead and Storage

Storing Leftovers

I store leftover chili in airtight containers in the fridge, and it keeps beautifully for up to 4 days. The flavors actually deepen overnight, so it’s even better the next day.

Freezing

When I freeze this chili, I separate it into portion-sized containers. It freezes well for up to 3 months. Just remember that fresh cilantro and lime juice lose some brightness after freezing, so I usually add fresh ones when reheating.

Reheating

I reheat leftovers gently on the stovetop over medium heat, stirring frequently so the cream cheese doesn’t separate. Adding a splash of chicken broth helps loosen the chili if it’s thickened too much in the fridge. Re-freshen with a squeeze of lime and a sprinkling of fresh cilantro before serving.

Frequently Asked Questions:

Can I use raw chicken instead of rotisserie?

Absolutely! If you prefer raw chicken, slice it in half and poach it directly in the chili while it simmers until fully cooked and easy to shred. This method adds a bit of extra time but is just as delicious.

How spicy is this chili?

This White Chicken Chili Recipe has a gentle heat from green chiles and cayenne, but it’s not overpowering. You can easily adjust by adding more jalapeños, cayenne, or ancho chili powder according to your taste preferences.

Can I make this in a slow cooker?

Yes! Just add all ingredients except the cream cheese and cooked chicken to the slow cooker and cook on LOW for 6-8 hours or HIGH for 3-4 hours. Add cream cheese and chicken near the end, cooking a bit longer until everything is warm and melted together.

What toppings do you recommend?

I love fresh chopped cilantro, shredded cheese (Monterey Jack or Pepper Jack), sour cream, tortilla strips, avocado slices, and sliced jalapeños. They add layers of flavor and texture that make every spoonful exciting.

Final Thoughts

This White Chicken Chili Recipe has become one of my favorite go-to meals because it’s comforting, easy, and endlessly adaptable. Whether you’re warming up after a chilly day or feeding a crowd, it hits the spot every time. I hope you enjoy making and sharing it as much as I do—it’s like a big, cozy hug in a bowl!