White Chicken Chili

Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 6
White Chicken Chili

This Chicken Chili is filling, warm, creamy, and comforting. It's a great alternative to the usual beef chili and makes a tasty and easy dinner!


  • 1 small yellow onion, diced
  • 1 (8 oz) pkg Neufchatel cheese (aka light cream cheese), cut into small cubes
  • 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 1/4 cup frozen or fresh corn
  • 2 (15 oz) cans cannellini beans
  • 2 1/2 cups shredded cooked rotisserie or left-over chicken
  • 1 tbsp fresh lime juice
  • 2 tbsp chopped fresh cilantro, plus more for serving


Recipe instructions White Chicken Chili

  1. Step 1

    Heat olive oil in a big pot over medium-high heat. Put onion in and cook for 4 minutes. Put garlic in and cook for 30 seconds more.

  2. Step 2

    Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper, salt, and pepper to taste. Bring the mixture to a boil then reduce the heat to medium-low and simmer for 15 minutes.

  3. Step 3

    Drain and rinse beans in a colander then measure out 1 cup. Put aside the whole beans, and put 1 cup of beans into a food processor with 1/4 cup of soup broth. Blend until close to being smooth.

  4. Step 4

    Add Neufchatel cheese, corn, whole beans, and pureed beans to the soup and stir well. Let it simmer for 5-10 more minutes.

  5. Step 5

    Add chicken, lime juice, and cilantro and stir. If desired, serve with Monterrey Jack cheese, more cilantro, avocado slices, and tortilla chips.

If you don't have a food processor, you can skip blending the soup. However, it may not turn out as smooth and creamy.

Nutrition Facts

Calories: 428
Fat: 19 g
Carbs: 53 g
Protein: 10 g