Are you looking for a dinner that feels like a warm hug? Something comforting and full of flavor, but maybe a little different from the usual routine? You are in the right place.
This White Chicken Chili recipe is exactly that. It’s a creamy, savory, and satisfying dish that comes together so easily. It is one of those fantastic chicken dinner recipes that feels special enough for guests but is simple enough for a Tuesday night. Let’s get cooking!
Jump To:
Why You’ll Love This Recipe
Honestly, what’s not to love? This White Chicken Chili is a wonderful change of pace from traditional tomato based chilis. Its creamy white base is rich and comforting, without feeling too heavy. It is a fantastic bowl of goodness.
The flavors are just so well balanced. You get a gentle warmth from the spices like cumin and coriander, a little zest from the lime juice, and a fresh kick from the cilantro. Every spoonful is a delightful experience.
It is also incredibly simple to make. We use precooked chicken, like a rotisserie chicken, which saves a ton of time and effort. This makes it a great recipe for anyone new to cooking or just looking for a quick meal.
Plus, this is a very flexible dish. You can adjust the spice level to your liking and go wild with the toppings. It’s a fun way to let everyone in the family customize their own bowl. It’s a unique chili recipe that will quickly become a favorite.
Ingredients
The ingredient list might look long, but it’s mostly spices and pantry staples. You can find everything at your local grocery store. Here is what you will need for this amazing White Chicken Chilli.
- 1 small yellow onion, diced
- 1 tbsp olive oil
- 2 cloves garlic, finely minced
- 2 (14.5 oz) cans low sodium chicken broth
- 1 (7 oz) can diced green chilies
- 1 1/2 tsp cumin
- 1/2 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 small cubes
- 1 1/4 cup frozen or fresh corn
- 2 (15 oz) cans cannellini beans
- 2 1/2 cups shredded cooked rotisserie or leftover chicken
- 1 Tbsp fresh lime juice
- 2 Tbsp chopped fresh cilantro, plus more for serving
- Tortilla chips or strips, monterrey jack cheese, sliced avocado for serving (optional)
Step By Step Instructions
Ready to create some magic? Following these steps will give you a delicious pot of White Chicken Chili. It is easier than you think!
Step 1: Sauté The Aromatics
First, grab a large pot or Dutch oven. Heat your olive oil over medium high heat. Once it is warm, add the diced onion and cook it for about four minutes. You want the onions to soften and become a little translucent.
Next, add the minced garlic. Be sure to stir it constantly for about 30 seconds. Garlic can burn quickly, and we just want to cook it until it smells fragrant. This builds our first layer of flavor.
Step 2: Build The Broth
Now it is time to add more flavor. Pour in the chicken broth and add the diced green chilies. Then, sprinkle in all of your spices: the cumin, paprika, oregano, coriander, and cayenne pepper.
Give everything a good stir and season with salt and pepper. Bring the mixture just to a boil. Once it starts bubbling, reduce the heat to medium low. Let it simmer gently for 15 minutes. This lets the flavors meld together beautifully.
Step 3: Create The Creamy Base
Here comes the trick for a super creamy chili. While the broth simmers, drain and rinse both cans of cannellini beans. Measure out about one cup of the rinsed beans.
Put that one cup of beans into a food processor. Add about a quarter cup of the hot broth from your pot. Be careful! Blend this mixture until it is nearly smooth. This bean puree is what will make our White Chicken Chilli so thick and luxurious.
Now, add the cubed Neufchatel cheese to the pot. Stir it in until it melts completely. Then add the corn, the whole beans you set aside, and the pureed bean mixture. Stir well and let it all simmer for another 5 to 10 minutes.
Step 4: Add The Final Ingredients
We are almost done! The final step is to stir in your shredded cooked chicken. Let it heat through for a couple of minutes. This is one of my favorite chicken dinner recipes because it comes together so fast at the end.
Turn off the heat. Stir in the fresh lime juice and the chopped cilantro. This brightens up all the flavors and adds a wonderful freshness to the dish. Your kitchen should be smelling amazing right now!
Step 5: Serve And Garnish
Ladle your beautiful White Chicken Chili into bowls. Now for the fun part: the toppings! Offer bowls of shredded Monterrey Jack cheese, extra cilantro, sliced avocado, and tortilla chips or strips. Let everyone build their own creation.
How To Store Leftovers
If you have any leftovers, you are in luck! This chili tastes even better the next day. Let the chili cool down to room temperature before storing it.
You can store it in an airtight container in the refrigerator for up to four days. To reheat, simply warm it on the stovetop over medium heat until it is heated through. You can also use a microwave.
This White Chicken Chili also freezes very well. Place it in a freezer safe container, leaving a little space at the top. It will keep for up to three months. Thaw it in the fridge overnight before reheating.
Tips
Want to make your chili experience even better? Here are a few handy tips. Using a rotisserie chicken is a great shortcut. It adds so much flavor and you do not have to worry about cooking raw chicken.
If you do not have a food processor, do not worry. You can skip the bean puree step. Your chili just will not be quite as thick and creamy, but it will still be incredibly delicious.
Feel free to adjust the heat. If you like it spicier, add another pinch of cayenne pepper or some diced jalapeños with the onions. If you prefer it milder, you can reduce or omit the cayenne.
For an extra rich chili, you can stir in a splash of heavy cream at the very end with the lime juice and cilantro. It adds another layer of creaminess that is just divine. It’s a great twist on a unique chili recipe.
Conclusion
And there you have it! A warm, comforting bowl of homemade White Chicken Chili. It is a simple yet flavorful meal that is sure to please everyone at the table. This is one of those dishes that becomes a staple.
Whether you are making it for a family dinner or a cozy night in, this recipe is a winner. It is one of the best chicken dinner recipes around. I hope you enjoy every single bite!
FAQ
Can I Use Chicken Breasts Instead Of Rotisserie Chicken?
Absolutely! If you want to use raw chicken breasts, you can dice them into small pieces. Add them to the pot after you sauté the onions and garlic. Cook the chicken until it is no longer pink before adding the broth and spices. Then just follow the rest of the recipe as written.
Is This White Chicken Chili Recipe Spicy?
This recipe has a mild level of heat from the green chilies and the cayenne pepper. It is more flavorful than intensely spicy. If you are sensitive to heat, you can use mild green chilies and reduce the cayenne pepper to just a pinch or leave it out completely.
What Can I Serve With This Chili?
This White Chicken Chili is wonderful on its own, but it is also great with a side of warm cornbread or flour tortillas. A simple green salad with a light vinaigrette would also be a nice, fresh accompaniment. Serving it over a bed of fluffy white rice is another tasty option.
Can I Make This Dairy Free?
Yes, you can adapt this recipe to be dairy free. The main dairy component is the Neufchatel cheese. You can substitute it with a dairy free cream cheese alternative. Just make sure it is one that melts well to get that creamy texture. Always check your other ingredients like broth to ensure they are dairy free too.
White Chicken Chili
This White Chicken Chili is a wonderful change of pace from traditional tomato based chilis. Its creamy white base is rich and comforting, without feeling too heavy, offering a fantastic bowl of goodness.
Requirements
Ingredients
Instructions
- First, grab a large pot or Dutch oven. Heat your olive oil over medium high heat. Once it is warm, add the diced onion and cook it for about four minutes. You want the onions to soften and become a little translucent. Next, add the minced garlic. Be sure to stir it constantly for about 30 seconds. Garlic can burn quickly, and we just want to cook it until it smells fragrant. This builds our first layer of flavor.
- Now it is time to add more flavor. Pour in the chicken broth and add the diced green chilies. Then, sprinkle in all of your spices: the cumin, paprika, oregano, coriander, and cayenne pepper. Give everything a good stir and season with salt and pepper. Bring the mixture just to a boil. Once it starts bubbling, reduce the heat to medium low. Let it simmer gently for 15 minutes. This lets the flavors meld together beautifully.
- Here comes the trick for a super creamy chili. While the broth simmers, drain and rinse both cans of cannellini beans. Measure out about one cup of the rinsed beans. Put that one cup of beans into a food processor. Add about a quarter cup of the hot broth from your pot. Be careful! Blend this mixture until it is nearly smooth. This bean puree is what will make our White Chicken Chilli so thick and luxurious.
- Now, add the cubed Neufchatel cheese to the pot. Stir it in until it melts completely. Then add the corn, the whole beans you set aside, and the pureed bean mixture. Stir well and let it all simmer for another 5 to 10 minutes.
- We are almost done! The final step is to stir in your shredded cooked chicken. Let it heat through for a couple of minutes. This is one of my favorite chicken dinner recipes because it comes together so fast at the end. Turn off the heat. Stir in the fresh lime juice and the chopped cilantro. This brightens up all the flavors and adds a wonderful freshness to the dish. Your kitchen should be smelling amazing right now!
- Ladle your beautiful White Chicken Chili into bowls. Now for the fun part: the toppings! Offer bowls of shredded Monterrey Jack cheese, extra cilantro, sliced avocado, and tortilla chips or strips. Let everyone build their own creation.
Notes
Using a rotisserie chicken is a great shortcut, adding flavor and saving time.
If you don’t have a food processor, you can skip the bean puree step for a slightly less thick, but still delicious, chili.
Feel free to adjust the heat level: add more cayenne pepper or diced jalapeños for spicier, or reduce/omit cayenne for milder.
For an extra rich chili, stir in a splash of heavy cream at the very end with the lime juice and cilantro.
Store any leftovers in an airtight container in the refrigerator for up to four days. This chili often tastes even better the next day!
White Chicken Chili freezes very well. Place in a freezer-safe container, leaving some space at the top, and it will keep for up to three months. Thaw overnight in the fridge before reheating.
Nutrition
Calories
Sugar
Fat
Carbs
