This white chicken chili has been my go-to comfort dish on chilly evenings for years. I first developed this version after grabbing a rotisserie bird on a cold Sunday afternoon and wanting something more interesting than plain shredded chicken. The result became a family favorite almost immediately: creamy, slightly tangy from Neufchatel, gently spiced with cumin and coriander, and brightened with fresh lime and cilantro. It’s the kind of bowl that makes people linger at the table, scraping the bottom for every last spoonful.

What I love most about this combination is the balance of textures. Soft cannellini beans and tender shredded chicken provide substance while the pureed beans and Neufchatel create a lush, velvety body to the broth. Sweet corn kernels add pops of brightness and a contrast that keeps each bite interesting. This is an accessible alternative to a traditional beef chili and comes together quickly, making it perfect for busy weeknights or a relaxed weekend supper.

Ingredients

• Yellow onion: One small yellow onion, diced finely. Choose a firm onion without soft spots; sautéing until translucent builds the gentle onion base without overt sweetness.
• Olive oil: One tablespoon for sautéing. Use a milder extra virgin olive oil or a light olive oil to avoid an overly fruity finish.
• Garlic: Two cloves, finely minced. Fresh garlic adds aromatic depth; avoid pre-minced jarred garlic which can taste slightly fermented.
• Low-sodium chicken broth: Two 14.5 ounce cans. Low-sodium lets you control final seasoning and prevents the soup from becoming too salty once the cheese is added.
• Diced green chilies: One 7 ounce can. These add gentle heat and acidity; choose mild or hot depending on your preference.
• Ground spices: 1 1/2 teaspoons cumin, 1/2 teaspoon paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon ground coriander, and 1/4 teaspoon cayenne pepper. These warm, earthy spices define the chili character without overpowering the creamy base.
• Neufchatel cheese: One 8 ounce package, cut into small cubes. Neufchatel is a lighter cream cheese with a tangy finish that melts smoothly into the broth.
• Corn: 1 1/4 cups frozen or fresh corn kernels. Adds sweetness and texture; fresh is ideal in season, frozen is perfectly fine year-round.
• Cannellini beans: Two 15 ounce cans, drained and rinsed. These provide creaminess and body; one cup will be pureed for thickness and the rest left whole.
• Cooked shredded chicken: Two and a half cups, from rotisserie or leftover roasted chicken. Pre-cooked chicken prevents dry meat and saves time.
• Fresh lime juice and cilantro: One tablespoon lime juice and two tablespoons chopped cilantro for finishing brightness and herbaceous aroma.
• Optional garnishes: Tortilla chips or strips, shredded Monterey Jack, and sliced avocado to allow every diner to customize their bowl.

Instructions

Sauté the aromatics:Heat one tablespoon olive oil in a large heavy-bottomed pot over medium-high heat. Add the diced small yellow onion and sauté for about 4 minutes until softened and translucent but not browned. Add the minced garlic and cook 30 seconds longer, stirring constantly until fragrant. This short sauté builds a savory backbone without caramelizing, which suits the lighter profile of white chili.Add broth and spices:Pour in two 14.5 ounce cans of low-sodium chicken broth along with the 7 ounce can of diced green chilies. Stir in 1 1/2 teaspoons ground cumin, 1/2 teaspoon paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon ground coriander and 1/4 teaspoon cayenne pepper. Season lightly with salt and freshly ground black pepper. Bring the pot to just under a boil, then reduce heat to medium-low and simmer gently for 15 minutes to allow the flavors to meld.Prepare the beans:Drain and rinse the two 15 ounce cans of cannellini beans. Measure out one cup of the beans and set the remaining beans aside whole. Transfer the reserved one cup of beans to a food processor along with 1/4 cup of the hot broth from the pot and puree until nearly smooth. If you do not own a food processor you can mash the beans with a fork or potato masher with a little broth, though the texture will be slightly chunkier.Create the creamy base:Reduce the heat to low and stir the 8 ounce Neufchatel cheese into the simmering pot until melted and fully incorporated. Add the corn, the whole drained beans, and the pureed beans, stirring well. Simmer gently for 5 to 10 minutes to allow the cheese to mellow and the corn to heat through, keeping the heat low to prevent curdling.Finish and serve:Stir in the shredded cooked chicken, one tablespoon fresh lime juice, and two tablespoons chopped cilantro. Taste for salt and pepper and adjust seasoning. Serve hot with shredded Monterey Jack cheese, additional cilantro, sliced avocado and tortilla chips or strips on the side. The lime and cilantro add essential brightness that lifts the creamy broth.

Storage Tips

Let the chili cool to room temperature for no more than one hour before storing. Transfer to airtight containers and refrigerate for up to four days. For longer storage, portion into freezer-safe containers leaving about one inch headspace and freeze for up to three months. To reheat, thaw overnight in the refrigerator and warm gently on the stove over low heat, stirring frequently to re-emulsify the dairy. Microwave reheating works for single bowls; heat in 30 second bursts and stir between intervals until hot.

Ingredient Substitutions

If you need to avoid dairy, substitute a creamy non-dairy spread such as a soy or cashew-based cream cheese alternative and finish with a squeeze of extra lime. For a lighter option, swap Neufchatel for reduced fat cream cheese and omit the optional shredded cheese garnish. Use white beans other than cannellini such as great northern beans for a similar texture. For a milder version, reduce the cayenne or omit it entirely; for more heat add a chopped jalapeño when sautéing the onion.

Serving Suggestions

Serve in shallow bowls topped with shredded Monterey Jack, thin slices of avocado, chopped cilantro and a wedge of lime. Offer crisp tortilla strips or salted tortilla chips alongside for texture contrast. This pairs nicely with a simple green salad with a citrus vinaigrette or warm corn muffins to keep the meal casual and comforting. For a heartier spread, place bowls of toppings on the table so guests can customize their own bowls.

Cultural Background

White chili is an American regional variation on classic chili con carne. It typically features white beans, poultry, and lighter spices compared to its red-bean, beef counterpart. Variations emerged in the southwestern United States where chilies and cumin are pantry staples but cooks adapted ingredients to include poultry and white beans, creating a milder, creamier stew that still reflects southwestern spice profiles.

Seasonal Adaptations

In summer use fresh corn kernels for sweetness and add a handful of diced tomatoes for brightness. In winter, frozen corn works fine and the addition of roasted poblanos can deepen flavor. For holiday gatherings, double the batch and serve in a slow cooker to keep warm for guests, and offer extra garnishes like pickled red onions for an acidic counterpoint.

Meal Prep Tips

Make a double batch and portion into single serving containers for quick lunches. Store garnishes separately to keep avocados and chips fresh. Reheat portions on the stove over low heat with a splash of broth to refresh the texture. If freezing, label containers with the date and volume so thawed portions are used within three months for best quality.

This recipe invites personalization without losing its comforting core. Whether you are feeding a crowd or saving portions for the week, it delivers satisfying bowls that warm both body and mood. Try it once and you will find yourself returning to this flexible, cozy dish again and again.