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

There’s something so comforting about a bowl full of warmth and flavor, and my White Chicken Chili Recipe is just that. It’s creamy, hearty, and layered with just the right amount of spice—a perfect recipe to cozy up to when you want something satisfying that’s a little different from the usual tomato-based chili.

A large white pot filled with creamy soup that has a light orange color, showing bits of corn, white beans, and shredded pieces of chicken. A ladle lifts a scoop of the thick soup, revealing the same mix of yellow corn, white beans, shredded cheese, herbs, and chicken inside, with a small piece of avocado in the background resting on the soup surface. The soup looks rich and slightly chunky with herbs and pepper speckles scattered on top, all 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

I can’t recommend this White Chicken Chili Recipe enough—it’s become a favorite for game days, chilly evenings, or when I just crave something creamy and comforting without the heaviness of a tomato base.

Rich and Creamy Texture: The addition of cream cheese makes this chili silky smooth without needing heavy cream.
Flavorful but Not Overpowering: A perfect blend of spices balances heat with a mellow, cozy taste.
Quick and Easy to Make: Using rotisserie chicken gets dinner on the table faster without sacrificing flavor.
Customizable and Crowd-Pleasing: Loads of options for toppings and spice levels make it a hit with everyone.

A close-up image shows a spoon holding a thick creamy stew with visible pieces of white meat, yellow corn kernels, and small green herb bits. The stew has a smooth orange-beige color with specks of red seasoning. The background shows the white bowl filled with the stew, with some green avocado slices and scattered corn chips beside it. The surface is a white marbled texture, and the lighting highlights the creamy and rich texture of the dish. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this White Chicken Chili Recipe has a purpose, from building depth of flavor to adding heartiness. Let me walk you through the essentials so you know why they matter and how to pick the freshest and best versions.

Flat lay of a medium yellow onion diced, two garlic cloves minced, two cans of diced green chiles opened, a small bowl of drained whole kernel corn, two cans of drained white beans, a few cubes of cream cheese, a generous pile of shredded rotisserie chicken, a small bowl of fresh chopped cilantro, a lime wedge, and a selection of toppings including shredded cheese, sliced avocados, sliced jalapenos, and crispy tortilla strips, all placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Yellow Onion: Adds sweetness and a subtle base flavor when sautéed until soft.
Garlic: For that classic aromatic punch that blends into the background just right.
Low-Sodium Chicken Broth: Keeps control over salt levels and adds savory depth.
Diced Green Chiles: Provide mild heat and a fresh, slightly smoky flavor.
Whole Kernel Corn: Offers bursts of sweetness and texture contrast.
White Beans (Cannellini or Great Northern): Load the chili with protein and create a creamy body once blended.
Spices (Cumin, Chili Powder, Oregano, Paprika, Coriander, Cayenne): Layered for complexity—each one brings a slightly different warmth and earthiness.
Cream Cheese: The secret to that luscious creaminess without heaviness.
Cooked Chicken (Rotisserie or Leftover): Tender, shredded chicken that soaks up all those delicious flavors.
Lime Juice: Brightens the dish and balances richness with a pop of acidity.
Fresh Cilantro: Adds herbal freshness and a hint of brightness to finish the chili perfectly.

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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

This White Chicken Chili Recipe is one I enjoy customizing based on what I have or who I’m feeding—whether I’m bumping up the heat or making it a little more kid-friendly.

Variation: I sometimes add a diced poblano pepper or a jalapeno for extra heat, especially when friends come over who like it spicy.
Dairy-Free Option: Swap out cream cheese for a dairy-free alternative, or use blended white beans alone to keep creaminess.
Slow Cooker Version: Toss everything except the cream cheese and chicken in the slow cooker for a hands-off day, then stir those in for the final melt-in-your-mouth finish.
Vegetarian Twist: Omit chicken and add extra beans or cooked veggies like zucchini for a hearty vegetarian version that still feels indulgent.

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

Step 1: Sauté with Care

Start by heating a tablespoon of olive oil in your Dutch oven over medium-high heat. Add the diced onion and cook until it's soft and translucent—usually about 5-7 minutes. This step is crucial because those softened onions form a flavorful base. Toss in the minced garlic and sauté for just 30 seconds more. Watch closely here so the garlic doesn't burn, which can turn bitter.

Step 2: Build the Chili Base

Pour in the chicken broth, then add the green chiles, drained corn, and white beans. Sprinkle in all your spices—cumin, chili powder, oregano, paprika, coriander, and cayenne—then season with salt and pepper to taste. Stir everything together to let those spices wake up.

Step 3: Simmer and Blend For Creaminess

Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer gently for 15 minutes. This lets all those flavors mingle beautifully. Then, carefully remove about a cup of the chili and blend it until smooth—either in a blender or with an immersion blender. Stir this creamy mixture back into the pot to give your chili that velvety texture.

Step 4: Add the Cream Cheese & Chicken

Next, add the cubed cream cheese and shredded chicken, stirring until the cream cheese melts into the chili and the chicken is warmed through. This step gently thickens and enriches the chili, making it irresistible.

Step 5: Finish Strong with Lime & Cilantro

Finally, stir in fresh lime juice and chopped cilantro for a bright contrast to all the savory richness. Let it simmer a few more minutes before serving. The chili will thicken a bit more as it stands, so don’t worry if it looks slightly loose at first.

Top Tip

From my experience, a few little hacks make this White Chicken Chili Recipe shine every time. It’s all about layering flavors and getting the texture just right.

Don’t Skip Blending: Pureeing a portion of the chili gives you that creamy mouthfeel without adding heavy cream or thickeners.
Use Rotisserie Chicken: It saves so much time and moisture—leftover chicken can dry out if overcooked in the pot.
Add Lime Juice Last: To keep the bright, fresh note vibrant instead of dulled by cooking heat.
Adjust Spice Gradually: You can always add more cayenne or chili powder at the end—start with less to suit your heat tolerance.

How to Serve White Chicken Chili Recipe

white chicken chili - Serving Suggestion

Garnishes

I love topping my bowl with a dollop of sour cream and freshly chopped cilantro—it adds a cooling freshness. Shredded Monterrey Jack or Pepper Jack cheese melts beautifully on top, giving a rich, gooey finish. For texture, tortilla strips are non-negotiable in my book, and sliced avocado makes it luxuriously creamy. If you like extra heat, a few jalapeno slices on top add just the right kick.

Side Dishes

I often serve this chili with a simple side salad or cornbread. If I’m feeling indulgent, some warm, buttered flour tortillas or tortilla chips on the side are crowd-pleasers every time.

Creative Ways to Present

For a fun twist at casual get-togethers, I set up a “chili bar” with bowls of various toppings—think pickled jalapenos, crispy bacon bits, diced onions, and lime wedges. Everyone gets to build their perfect bowl. It makes mealtime interactive and such a blast!

Make Ahead and Storage

Storing Leftovers

I let the chili cool down completely at room temperature, then transfer it into airtight containers. It keeps well in the fridge for up to four days, which means you’ve got easy lunches or dinners ready to reheat—always a win in my kitchen.

Freezing

This chili freezes wonderfully. I portion it into freezer-safe containers or heavy-duty freezer bags. When frozen properly, it lasts up to three months. When you’re ready, thaw overnight in the fridge for best texture retention.

Reheating

I gently reheat leftovers in a saucepan over low heat, stirring occasionally, to prevent the cream cheese from separating. You can add a splash of broth or water if it thickens too much. Microwave reheating works, too—just cover and heat in short intervals, stirring in between.

Frequently Asked Questions:

Can I use raw chicken instead of rotisserie chicken?

Absolutely! You can add raw chicken breast or thighs to the pot when you add the broth and simmer until fully cooked, then shred it before adding back with the cream cheese. Just be sure to check that it’s cooked through to maintain both flavor and food safety.

How spicy is this White Chicken Chili Recipe?

This chili is moderately spicy thanks to the green chiles and a small amount of cayenne pepper. However, it’s quite customizable—you can dial down the heat by reducing or omitting the cayenne, or amp it up by adding jalapenos or extra chili powder.

What can I use if I don’t have cream cheese?

If you don’t want to use cream cheese, you can substitute with sour cream or Greek yogurt added at the end of cooking for creaminess. Alternatively, blending a bit more of the beans can thicken the chili naturally though the texture will be a little different.

Can I make this chili in a slow cooker?

Yes! Simply add all ingredients except the cooked chicken and cream cheese into a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add the cream cheese and chicken during the last 15 minutes to warm through and melt the cheese smoothly.

Final Thoughts

This White Chicken Chili Recipe has quietly become one of those meals I go back to again and again because it feels like a warm hug in a bowl. You’ll find it’s perfect for feeding a crowd, meal prepping, or even impressing friends with a twist on classic chili. Trust me, once you make it your own with your favorite tweaks, it’ll quickly become a staple you rely on for both ease and comfort.