Name: White Chicken Chili Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American Southwestern
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 something cozy, creamy, and packed with flavor, this White Chicken Chili Recipe is a total game-changer. It’s a comforting twist on traditional chili that’s perfect for any season — and I can’t wait to share all my tips so you nail it every time!

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

I've made plenty of chili recipes over the years, but this White Chicken Chili feels like a warm hug in a bowl. It strikes that perfect balance between creamy, mildly spicy, and hearty, making it one of my go-to dinner ideas when I want comfort food with a light twist.

Super creamy yet light: The addition of cream cheese gives it richness without heaviness, making it irresistibly smooth.
Loaded with wholesome ingredients: Beans, corn, and chicken create a filling meal that feels nutritious and satisfying.
Quick and easy to make: Using rotisserie chicken means dinner comes together in under an hour, perfect for busy weeknights.
Highly customizable: You can adjust the spice level, add toppings, or even use leftovers—making it your own.

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

Each ingredient in this White Chicken Chili Recipe plays an important role in layering flavors and textures. The blend of spices warms things up without overwhelming, while beans and corn offer comforting heartiness. Here’s why I love these specific ingredients:

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: Adds a sweet, aromatic base when sautéed until soft.
Garlic: Brings depth and a savory punch that complements the rest of the spices.
Chicken broth: Keeps the chili light but flavorful, forming the perfect soup base.
Diced green chiles: Gives a gentle kick without too much heat, adding a subtle smoky flavor.
Corn: Provides a bit of sweetness and texture contrast that brightens the dish.
White beans (cannellini or great Northern): These creamy beans bulk up the chili and soak up those wonderful spices.
Spices (cumin, chili powder, oregano, paprika, coriander, cayenne): This spice mix creates the signature chili flavor—warm, earthy, and just enough heat.
Cream cheese: Softened and stirred in, it melts into the chili, creating rich creaminess without heaviness.
Shredded rotisserie chicken: Adds the perfect protein punch and convenience, as it’s already cooked and ready to go.
Lime juice & fresh cilantro: Added at the end, these fresh flavors brighten up the chili and balance the richness beautifully.

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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 enjoy most about this White Chicken Chili Recipe is how easy it is to adapt to your tastes or what you have on hand. I usually start with the classic version, but sometimes I like to amp things up or keep it lighter depending on the day.

Variation: If I want more heat, I add sliced jalapeños or a pinch of ancho chili powder—I love how it builds complexity without overpowering the creaminess.
Dietary swaps: For dairy-free, I’ve successfully used a vegan cream cheese substitute, and it still turns out rich and silky.
Slow cooker option: On hectic days, throwing everything (except cream cheese and chicken) in a crockpot and cooking low all day is a life saver. Add the final ingredients near the end and you’re good to go.

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

Step 1: Sauté the Aromatics

Start by heating a tablespoon of olive oil in a large Dutch oven over medium-high heat. Toss in the diced yellow onion and sauté until it’s translucent and soft — about 5 minutes. The aroma here sets the tone for the whole chili, so don’t rush it! Then add minced garlic and cook for 30 seconds until fragrant, but be careful not to burn it.

Step 2: Build the Base

Pour in the chicken broth, then add the green chiles, drained corn, and rinsed white beans. Sprinkle in all of your spices—cumin, chili powder, oregano, paprika, ground coriander, cayenne, plus salt and pepper to taste. Give everything a good stir, then bring the mixture to a boil. Once boiling, reduce the heat to medium-low and let it simmer for 15 minutes. This simmering lets the flavors mingle and develop!

Step 3: Create Creamy Texture

For creaminess that makes this chili truly special, scoop out about a cup of the chili and blend it until smooth, either using a food processor or immersion blender. Stir that back into the pot—this thickens the chili and adds velvety richness without extra cream.

Step 4: Add Chicken & Cream Cheese

Next, stir in the softened cubes of cream cheese and shredded rotisserie chicken. Keep the heat low and stir gently until the cream cheese melts fully and the chicken is warmed through—about 5 minutes. This step really brings the chili together, blending savory and creamy textures.

Step 5: Finish with Freshness

Finally, squeeze in lime juice and sprinkle in chopped fresh cilantro. Stir and let it simmer a couple more minutes. This bright, herbaceous note cuts through the richness and lifts the entire dish. After standing, the chili thickens up a bit more, so if you prefer it soupier, serve immediately.

Top Tip

I’ve made this White Chicken Chili Recipe numerous times, and these small tips saved me a few kitchen mishaps and always ensured the best flavor and texture.

Don’t skip blending a portion: Pureeing a cup of chili is a simple trick that makes the whole dish silky and unctuous, without added cream or flour.
Use rotisserie chicken for speed: It’s a huge time saver and adds great flavor. If you’re using raw chicken, give it time to poach in the broth until tender before shredding.
Add cream cheese in small cubes: This helps it melt smoothly and evenly into the chili, keeping the texture perfect.
Adjust spices gradually: Start with less cayenne if you’re sensitive to heat—you can always add more after tasting.

How to Serve White Chicken Chili Recipe

White Chicken Chili - Serving Suggestion

Garnishes

I love piling on fresh toppings that bring texture and extra flavor. A dollop of sour cream adds cool creaminess, while shredded Monterey Jack or Pepper Jack cheese melts into warm bites. Crispy tortilla strips add crunch, and sliced avocado brings buttery smoothness. Fresh cilantro sprinkled on top is like the cherry on a perfect sundae, and if you like it spicy, pickled or fresh sliced jalapeños are awesome too.

Side Dishes

Since this chili is hearty, I usually go for simple sides like warm cornbread, crusty bread, or even a light, fresh salad with a citrusy vinaigrette to balance the richness.

Creative Ways to Present

For casual gatherings, I’ve served this chili in bread bowls—it’s fun and makes every bite extra cozy. Another time, I layered the chili over nachos with all the toppings for a game-day crowd-pleaser. It’s a great recipe to dress up or down depending on your mood or guests!

Make Ahead and Storage

Storing Leftovers

I usually cool leftover chili to room temperature, then transfer it to an airtight container. It keeps beautifully in the fridge for about 4 days, and the flavors actually deepen overnight.

Freezing

This White Chicken Chili Recipe freezes surprisingly well! Just make sure to freeze it without the cream cheese added — add that fresh when reheating to keep the texture smooth and creamy. Freeze in portion-sized containers for easy thawing.

Reheating

I like reheating leftovers slowly on the stovetop over low heat, stirring occasionally to prevent sticking. If it looks a bit thick, a splash of chicken broth or water loosens it up nicely without diluting flavor. Add the cream cheese and fresh lime juice right at the end.

Frequently Asked Questions:

Can I use raw chicken instead of rotisserie chicken?

Absolutely! If you prefer raw chicken, slice it thinly and poach it directly in the broth during the simmering step until fully cooked and tender. Then shred it before adding cream cheese for the final steps.

How can I adjust the spiciness level?

You can easily tailor the heat by reducing or omitting the cayenne pepper and choosing mild or hot green chiles. Adding jalapeños or extra chili powder can increase heat gradually as you like. Always taste as you go!

Can this recipe be made in a slow cooker?

Yes! Add all ingredients except the cooked chicken and cream cheese to a 6-quart slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add the chicken and cream cheese 15 minutes before serving to melt smoothly.

What toppings go best with white chicken chili?

I recommend fresh cilantro, sour cream, shredded Monterey Jack or Pepper Jack cheese, crunchy tortilla strips, sliced avocados, and jalapeños for a perfect combination of flavors and textures. These toppings brighten and add contrast to the creamy chili.

Final Thoughts

This White Chicken Chili Recipe has become a favorite in my home because it’s both comforting and fresh, creamy yet light. It hits all those comfort food cravings but with ingredients I feel good about. Honestly, it’s one of those recipes I’m always excited to share with friends because I know it’ll become a quick staple for them like it is for me. Give it a try—with your favorite toppings—and I bet it’ll become a new classic in your kitchen too!