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 a hearty, comforting bowl that’s packed with flavor but surprisingly easy to whip up, this White Chicken Chili Recipe is going to become your new go-to. It’s creamy, tangy, mildly spicy, and perfect for cozy nights or casual gatherings. Stick with me, and I’ll walk you through every step so your chili turns out just right.

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

Honestly, white chicken chili wasn’t always on my radar until I tried this version. It’s not your typical tomato-based chili, and that’s what makes it stand out. The subtle creaminess from the cream cheese balances the warmth of spices in a way that feels both comforting and fresh. Plus, it’s a recipe you can throw together with pantry staples and leftover chicken. What’s not to like?

Simple Prep: Uses rotisserie chicken, making it quick for busy weeknights without sacrificing flavor.
Flavorful Layers: Combination of spices and diced green chiles creates a complex yet approachable taste.
Creamy Texture: Blending a portion of the chili and adding cream cheese gives it that perfect rich consistency.
Customizable: Easy to adapt with different toppings or adjust spice levels to suit your family’s preferences.

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

The magic of this White Chicken Chili Recipe really starts with the ingredients. Each one plays a role in balancing flavor, texture, and nutrition, so when you gather them, think fresh and quality. I always keep a stocked pantry of some canned favorites and grab fresh herbs as needed.

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: Gives that foundational sweetness and depth once sautéed, softening the overall flavor.
Garlic: Adds a hint of pungency and aroma that makes the chili feel homemade.
Low-sodium Chicken Broth: Keeps the base flavorful but allows you to control saltiness more precisely.
Diced Green Chiles: Injects a subtle heat and a bit of tang—totally essential for authentically layered flavor.
Whole Kernel Corn: Brings a slight sweetness and texture contrast, which I really love.
White Beans (Cannellini or Great Northern): Provide creaminess and protein, and their mild flavor blends right in.
Spices (Cumin, Chili Powder, Oregano, Paprika, Ground Coriander, Cayenne Pepper): Together, these create a warm, earthy profile with just enough kick.
Cream Cheese: The secret ingredient that melts in to create that irresistible creamy texture.
Rotisserie Chicken: Saves time but adds tender shredded meat that soaks up all those flavors.
Lime Juice: Lifts and brightens the chili right at the end, adding freshness.
Fresh Cilantro: A finishing touch that adds herbaceous brightness and color.

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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 about this white chicken chili recipe is how forgiving it is. I’ve made it as written countless times, but I also like to give it a personal twist depending on who’s at the table or what’s in my fridge.

Spice it Up: I sometimes add fresh jalapeños or swap in a smoked paprika to deepen the smoky notes, especially when we want an extra kick.
Dairy-Free Version: For friends who can’t have cream cheese, I’ve used coconut milk to keep the chili creamy, though it gives a different vibe—still tasty!
Slow Cooker Method: On super busy days, I throw everything except the cream cheese and chicken in a slow cooker in the morning, and dinner is ready by the evening.
Make It Vegetarian: I swap chicken broth for vegetable broth and leave out the chicken for a hearty veggie-packed version.

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

Step 1: Sauté Aromatics to Build Flavor

Start by heating a tablespoon of olive oil in a large Dutch oven over medium-high heat. Once shimmering, add your diced yellow onion and cook, stirring occasionally, until it's translucent and sweet—about 5 minutes. Then toss in the minced garlic and cook for just 30 seconds more to avoid bitterness. This simple step sets the flavor foundation for your chili.

Step 2: Layer in Liquids and Veggies

Pour in your chicken broth, then add the diced green chiles, drained corn, and white beans. Sprinkle in all those lovely spices—cumin, chili powder, oregano, paprika, coriander, cayenne—along with salt and pepper. Give everything a good stir, then bring it to a boil before lowering the heat to a gentle simmer. Let it bubble softly for about 15 minutes so the flavors marry beautifully.

Step 3: Puree a Portion for Creaminess

Here’s a little trick I picked up: scoop out one cup of the chili liquid with veggies and beans, then blend it until smooth using a food processor or immersion blender. Stir that back into the pot. This step thickens the chili naturally and gives it that cozy, creamy body without adding extra dairy.

Step 4: Add Cream Cheese & Chicken

Reduce the heat to low and add in the cubed cream cheese, stirring gently as it melts into the chili. Then fold in your shredded rotisserie chicken. Let everything simmer together for about 5 minutes until the chicken is warmed through and the cream cheese is fully incorporated. This is when it really feels like comfort in a bowl.

Step 5: Brighten with Lime and Fresh Cilantro

Right before you dish it up, stir in fresh lime juice and chopped cilantro. These final touches cut through the richness and add a fresh, vibrant note. If you want, let it simmer a couple more minutes to meld, but don’t leave it too long—the lime flavor is at its best fresh.

Top Tip

From my many tries in the kitchen, these tips really helped make this recipe reliable and endlessly tasty. If you keep these in mind, your White Chicken Chili Recipe will come out beautifully every time.

Toast Your Spices: If you have a bit of extra time, quickly toasting the dry spices in the pot before adding liquids enhances their aroma dramatically.
Don’t Skip the Blend: Blending a cup of the chili is what turns it from chunky soup to creamy chili—trust me, it’s worth the little extra effort.
Softened Cream Cheese: Make sure your cream cheese is softened before adding; it melts more smoothly, avoiding clumps in the chili.
Adjust Salt Last: The broth and cream cheese add salt too, so season gradually and taste as you go to avoid oversalting.

How to Serve White Chicken Chili Recipe

white chicken chili - Serving Suggestion

Garnishes

I always top my bowl with fresh chopped cilantro, a dollop of sour cream, and a handful of shredded Monterey Jack cheese. For some crunch, I add tortilla strips, and if I’m feeling fancy, a few slices of avocado or jalapeño for that extra zip. These toppings add texture and complementary flavors that elevate the dish.

Side Dishes

This chili pairs wonderfully with cornbread or warm flour tortillas. Sometimes I like a simple green salad or roasted veggies on the side, which balance the richness perfectly. If you want more carbs, rice also works nicely under or alongside the chili.

Creative Ways to Present

For game day or casual dinner parties, I’ve served this chili in mini bread bowls—guests love the edible vessel! Another fun idea is to set up a toppings bar so everyone can customize their bowl with jalapeños, cheese blends, and avocado. It makes serving interactive and festive.

Make Ahead and Storage

Storing Leftovers

I store leftover chili in airtight containers in the fridge. It keeps well for about 3-4 days. In my experience, the flavors only deepen overnight, so leftovers taste even better the next day!

Freezing

This chili freezes beautifully. I portion it into freezer-safe containers or bags and freeze for up to 3 months. Just be sure to leave some room for expansion and thaw overnight in the fridge before reheating.

Reheating

When reheating, I prefer warming it gently on the stove over medium-low heat, stirring occasionally. If it seems too thick, adding a splash of broth or water helps get it back to the perfect consistency. Microwave works too, but stir halfway through to avoid hot spots.

Frequently Asked Questions:

Can I use raw chicken instead of rotisserie chicken?

Absolutely! If you use raw chicken, slice it thin or into smaller pieces, then poach it directly in the chili while it simmers until fully cooked and easy to shred. Just add it early so it has enough time to cook through.

What if I want to make this chili spicier?

You can easily add more heat by including diced jalapeños, serrano peppers, or a pinch more cayenne pepper. Using smoky chipotle or ancho chili powder also adds spiciness and a deep smoky flavor.

Can I make this recipe in a slow cooker?

Yes! Just add all ingredients except 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 in the last 15 minutes of cooking to melt and warm through.

How can I make this recipe dairy-free?

You can omit the cream cheese and substitute coconut milk or a nut-based cream alternative for richness. The flavor will be different but still delicious and creamy in a unique way. Adjust seasoning accordingly.

Final Thoughts

This White Chicken Chili Recipe has become a staple in my kitchen during colder months and chilly evenings. It effortlessly delivers that cozy, satisfying feeling without needing a lot of fancy ingredients or time. Whether you’re new to white chili or a longtime fan, I hope it becomes a recipe you’ll return to again and again, just like it did for me.