Name: Creamy White Chicken Chili Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 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) package Neufchatel cheese (light cream 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; Monterey Jack cheese; Sliced avocado

If you’re on the hunt for a comforting, cozy dinner that still feels fresh and a little different, I’ve got just the thing for you. This Creamy White Chicken Chili Recipe is a game-changer — it’s hearty, creamy, and full of bright flavors that dance on your tongue. I absolutely love this chili because it’s not your typical tomato-heavy chili; instead, it’s got this rich, velvety texture thanks to Neufchatel cheese, and a wonderful mix of spices that feel warm without being overpowering. Stick around, because I’m sharing all my secrets to help you make this chili perfectly every single time.

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Why You’ll Love This Recipe

Rich Creaminess Without the Fuss: The Neufchatel cheese adds a lovely creamy texture without being too heavy or greasy.
Balanced Warm Spices: The cumin, oregano, and just a hint of cayenne create warmth without overwhelming heat.
Quick and Versatile: Using rotisserie or leftover chicken keeps prep time low, making it perfect for weeknights.
Family Approved: My family goes crazy for this chili and always asks for leftovers to be packed up for lunch the next day.

A creamy soup is shown inside a white pot with a blue outer layer, filled with light orange broth mixed with shredded pieces of white chicken, yellow corn kernels, and green herb leaves. On one side, thin slices of pale green avocado are neatly layered like a fan, topped with a few cilantro leaves. A wooden spoon rests inside, partly submerged in the soup, with its handle leaning against the pot's side. In the background, some light tan tortilla chips and lime wedges sit on a white marbled surface, along with a blue and white checkered cloth beneath the pot. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients in this Creamy White Chicken Chili Recipe work together to create a perfect harmony of flavors and textures. From savory spices to fresh cilantro and creamy cheese, each plays a crucial role — plus, most items are pantry staples or easy to find at your local store.

Yellow onion: Adds sweet, aromatic depth; I recommend dicing it fine so it melts into the chili.
Olive oil: For sautéing the onion and garlic; it gives a subtle richness.
Garlic cloves: Fresh and minced finely for a punch of flavor.
Low-sodium chicken broth: Keeps the chili flavorful but not overly salty — super important for control.
Diced green chilies: These add just the right mild spicy kick and a touch of tang.
Cumin: Earthy and warm, it’s a chili staple.
Paprika: Sweet and smoky undertones, choosing smoked paprika elevates the dish.
Dried oregano: Brings an herbaceous note that balances the spices.
Ground coriander: Adds a subtle citrusy hint that brightens the chili.
Cayenne pepper: The tiniest bit to wake up your taste buds — adjust to your heat preference.
Salt and freshly ground black pepper: To season perfectly to your taste.
Neufchatel cheese: This light cream cheese is my secret weapon for creaminess without heaviness — cut into small cubes for easy melting.
Corn (frozen or fresh): Adds sweet crunchiness and texture contrast.
Cannellini beans: Creamy white beans that bulk up the chili and add plant-based protein.
Shredded cooked chicken: Rotisserie chicken works wonders — saves time and adds smoky flavor.
Fresh lime juice: Brightens all the flavors and adds a lovely tang at the end.
Fresh cilantro: For a burst of herbal freshness, both inside the chili and as a garnish.
Optional toppings like tortilla chips, Monterrey Jack cheese, and sliced avocado: These make serving extra fun and customizable.

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.

Variations

I love how flexible this Creamy White Chicken Chili Recipe is — over time, I’ve played around with different additions and tweaks to suit my mood and what’s in my fridge. Don’t be afraid to make it your own!

Spicy Upgrade: Add extra jalapeños or use a hotter chili variety for a heat lover’s twist — my husband adores this version.
Dairy-Free Version: Swap Neufchatel cheese for a coconut milk or cashew-based cream to keep it creamy without dairy.
Vegetarian Twist: Omit chicken and add extra beans or roasted veggies like zucchini and bell peppers.
Slow Cooker Method: Brown the onion and garlic first, then toss all ingredients (except cheese and cilantro) in a slow cooker for 4 hours on low, adding the cheese last for that creamy finish.

How to Make Creamy White Chicken Chili Recipe

Step 1: Sautéing the Base

Start by heating olive oil over medium-high heat in a large pot. Toss in the diced yellow onion and let it sauté for about 4 minutes until it turns translucent and sweet-smelling. This step is crucial because those onions build the flavor foundation for the chili. After that, add the finely minced garlic and cook for just 30 seconds more — garlic burns quickly, so keep an eye on it and stir constantly.

Step 2: Building the Chili Base

Pour in the chicken broth along with the diced green chilies, then sprinkle in cumin, paprika, oregano, coriander, cayenne pepper, salt, and black pepper. Stir everything well and bring the mixture just to a boil. Once boiling, reduce the heat to medium-low and let it simmer gently for about 15 minutes. This simmering allows the spices to mingle fully and develop that cozy warmth you want in a chili.

Step 3: Preparing the Beans

While the chili simmers, drain and rinse your cannellini beans in a fine mesh strainer. Then measure out one cup of them. This is the trick that makes the chili creamy without using heavy cream — you puree 1 cup of the beans with about ¼ cup of the simmering broth until smooth, then add that puree back into the pot later. The pureed beans do double duty, adding body and silky texture.

Step 4: Stir in Creaminess and Chicken

Add the Neufchatel cheese cubes, corn, the whole reserved beans, and the pureed beans to your pot, stirring well so the cheese melts smoothly into the chili. Let this simmer for an additional 5 to 10 minutes so everything heats through and flavors marry beautifully. Finally, stir in your shredded chicken, fresh lime juice, and chopped cilantro just before serving — that fresh lime juice brightens the whole pot and brings a perfect finishing touch.

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Pro Tips for Making Creamy White Chicken Chili Recipe

Use Rotisserie Chicken for Convenience: It saves cooking time and adds a lovely smoky flavor that homemade chicken sometimes lacks.
Don’t Skip the Bean Puree: Pureeing some beans is the key secret for creamy texture without cream — it’s a trick I swear by.
Simmer Gently: Keep the heat at medium-low after adding broth so the chili doesn’t boil aggressively and risk separating the cheese.
Add Fresh Herbs Last: Cilantro tastes freshest and brightest when stirred in right before serving, so don’t add it too early.

How to Serve Creamy White Chicken Chili Recipe

A white speckled bowl filled with creamy chicken and corn soup that has visible shredded white chicken pieces, white beans, yellow corn, and green cilantro leaves mixed inside a light beige broth. On top of the soup, there are three yellow tortilla chips placed on one side, a small heap of shredded white cheese in the center, a fan of green avocado slices on the left, and a lime wedge near the avocado. The bowl sits on a white plate with a spoon to the side and is placed on a white marbled textured surface with a bunch of cilantro leaves and extra avocado pieces nearby. photo taken with an iphone --ar 4:5 --v 7

Garnishes

When it comes to garnishes, I keep it simple but tasty. Fresh cilantro sprinkled on top adds that pop of green and freshness I crave. I also love melting a handful of Monterrey Jack cheese over each bowl — it adds extra creaminess and richness. To keep things fun and crunchy, tortilla chips or strips on the side are perfect. And avocado slices? Yes, please! They add buttery smooth texture and balance the warmth of the chili beautifully.

Side Dishes

I usually keep sides easy and complementary. A crisp green salad with a zesty vinaigrette pairs perfectly to cut through the richness. Cornbread or warm flour tortillas work wonderfully if you want something more indulgent. Sometimes, I serve this chili alongside simple roasted vegetables, especially in colder months.

Creative Ways to Present

For family gatherings or casual parties, I’ve served this Creamy White Chicken Chili Recipe in mini cast-iron skillets or individual crock bowls, topped with all the garnishes laid out buffet-style so everyone can customize. Another fun idea is to use it as a filling for warm pita pockets or as a dip for tortilla chips — it’s amazing whether spooned or dipped!

Make Ahead and Storage

Storing Leftovers

I always store leftover Creamy White Chicken Chili in an airtight container in the fridge, where it keeps well for up to 4 days. Be sure to cool it to room temperature before refrigerating to prevent sogginess or separation. When I dig back in, I usually find the flavors have even deepened which is a lovely bonus.

Freezing

This chili actually freezes really well, which is great for meal prep. I portion it into freezer-safe containers or heavy-duty zip bags, leaving some room for expansion. When frozen, it’s best eaten within 3 months for optimal flavor and texture. Just remember to thaw in the fridge overnight before reheating.

Reheating

To reheat, I prefer warming it gently on the stovetop over medium-low heat, stirring occasionally until heated through. If it looks a bit thick, a splash of broth or water helps loosen it up. You can also reheat in the microwave in short bursts, stirring between intervals. Adding a sprinkle of fresh cilantro and a squeeze of lime after reheating refreshes the flavors beautifully.

FAQs

Can I use regular cream cheese instead of Neufchatel cheese in this recipe?

Yes, you can substitute regular cream cheese if that’s what you have on hand. Keep in mind that Neufchatel cheese is lower in fat and a bit lighter, so the chili might be a touch richer or thicker with full-fat cream cheese. Either way, the chili will still be deliciously creamy.
How spicy is this Creamy White Chicken Chili Recipe?

This recipe is mildly spicy with warmth from the cumin and a little cayenne pepper, but it’s not overwhelmingly hot. You can easily adjust the spice level by adding more or less cayenne or swapping in hotter chilies if you prefer more kick.
Can I make this chili in a slow cooker?

Absolutely! Brown the onion and garlic first, then add all ingredients except the cheese and cilantro into the slow cooker. Cook on low for 4 hours. Add the cheese near the end to melt and stir in the cilantro just before serving.
Is this recipe suitable for meal prep?

Definitely! This chili reheats very well and even tastes better the next day, making it perfect for meal prep. Just store it in airtight containers in the fridge, and you’re set for tasty lunches or dinners throughout the week.

Final Thoughts

I can’t recommend this Creamy White Chicken Chili Recipe enough — it’s one of those dishes that feels like a warm hug after a busy day. Whether you’re feeding a hungry family or just craving something cozy and satisfying, this chili delivers every time. From its velvety texture to its balanced spices and fresh notes of cilantro and lime, it’s become a staple in my kitchen. Give it a try and watch how quickly it disappears — trust me, your taste buds (and your dinner guests) will thank you!