This White Chicken Chili is creamy, spicy, rich, and filling. The definition of comfort food! Loaded with ingredients like shredded chicken, diced green chiles, cannellini beans, and lime juice, this dish is sure to be a hit at the family table. Plus, you can have fun with the toppings! I like shredded cheese, avocado slices, a lime wedge, and tortilla chips.
If you love chili, check out my Very Best Slow Cooker Chili, Vegetarian Quinoa Chili, and my Slow Cooker Turkey Chili!
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Homemade White Chicken Chili
By now, you probably know that I love chili. I’ve made it in the slow cooker, with ground turkey and even with quinoa! And this one is a new staple for my arsenal of chili recipes!
If you’re looking for creamy, savory, stick-to-your-bones good comfort food, then you’ve found it! This White Chicken Chili is one of my all-time favorite soup recipes. (And that’s saying a lot. I love soup!) Chili is one of my favorite meals to make because it’s easy, delicious every time, and makes a ton to eat throughout the week or freeze for later. But tomato-based chili can sometimes give people heartburn or be too heavy on the red meat and beans. This lighter, chicken-based version is a great alternative to add to your monthly dinner rotation. Plus, it freezes beautifully and is perfect for meal-prepping!
Ingredients
This White Chicken Chili recipe is comprised of many typical chili ingredients, but with the addition of a lighter broth base and no tomatoes. To make it at home, you’ll need:
- A large yellow or white onion
- One jalapeño, seeded and diced
- Four garlic cloves, minced
- Four cups of chicken broth (I like to make my own, but store-bought is fine. Just opt for low-sodium.)
- Two 4-oz. cans of diced green chilies
- Spices: Cumin, oregano, chili powder, salt and pepper are added!
- One block of cream cheese, softened at room temp
- Corn (Fresh, canned or frozen will work.)
- Lime juice
- Two 15-oz cans of cannellini beans (Could also use another white bean like navy.)
- Two and a half cups shredded chicken
TIP: You can substitute the shredded chicken for ground chicken or ground turkey, if you like!
How To Make White Chicken Chili
- Cook the Veggies: Heat oil in a large pot over medium high heat. Add the onion and jalapeño, and sauté until tender, about 4 minutes. Add garlic, and cook for an additional minute, until fragrant.
- Build the Creamy Base: This soup gets its creaminess from the cream cheese and another unlikely source … pureed cannellini beans! Add 1 cup of cannellini beans and a splash of chicken broth to a food processor or blender. Pulse until creamy and smooth, and set aside.
- Add Remaining Ingredients: Add chicken broth, green chilies, cumin, oregano, chili powder, pureed beans, and remaining whole beans to the pot and simmer for 15-20 minutes, uncovered. Stir in cream cheese, and cook for an additional 5-10 minutes.
- Add Remaining Ingredients: Add chicken broth, green chilies, cumin, oregano, chili powder, pureed beans, and remaining whole beans to the pot and simmer for 15-20 minutes, uncovered. Stir in cream cheese, and cook for an additional 5-10 minutes.
- Serve: Take off the heat and add in lime juice and season with salt and pepper to taste. Serve immediately with your favorite toppings and enjoy!
Topping Variations
- Chopped fresh cilantro
- Sliced avocado
- Homemade tortilla chips
- Shredded Mexican, pepper jack, or sharp cheddar cheese
- Diced white onion
- Homemade pico de gallo
- Fresh guacamole
- Diced chipotle in adobo
Storage, Freezing, and Reheating Instructions
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze cooled chili in a freezer-safe, airtight container or plastic bag for up to 3 months.
- Reheat thawed chili in a large pot on the stove over medium-low heat until simmering and warmed-through. You can also microwave leftovers for 2-3 minutes, stirring halfway through.
More Soup Recipes To Try
If you enjoyed this White Chicken Chili, then you’ll love my other soup recipes perfect for chilly weather:
- Lasagna Soup
- Stuffed Pepper Soup
- Instant Pot Chicken Noodle Soup
- Slow Cooker Chicken Enchilada Soup
- Thai Coconut Soup
- Roasted Red Pepper and Tomato Soup
White Chicken Chili
Ingredients
- 1 tbsp olive oil
- 1 large onion, diced
- 1 jalapeno, seeds removed and minced
- 4 cloves garlic, minced
- 4 cups chicken broth
- 2 4 ounce cans diced green chilies
- 1 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp chili powder
- 8 ounces cream cheese, softened
- 1 1/2 cups corn
- 1/2 lime, juiced
- 2 15 ounce cans cannellini beans
- 2 1/2 cups cooked shredded chicken
- salt and pepper, to taste
Optional Toppings
- chopped cilantro
- sliced avocado
- tortilla chips
- shredded Mexican cheese
Instructions
- Heat oil in a large pot over medium high heat. Add in onion and jalapeno and saute until tender, 4 minutes. Add in garlic and cook for an additional minute.
- Add 1 cup of cannellini beans and a splash of chicken broth to a food processor or blender. Pulse until creamy and smooth.
- Add chicken broth, green chilies, cumin, oregano, chili powder, corn, cooked shredded chicken, pureed beans as well as the rest of the whole beans to the pot.
- Simmer for 15-20 minutes uncovered. Stir in cream cheese and cook for an additional 5-10 minutes. (If your cream cheese is not mixing in use a whisk and stir frequently)
- Take off the heat and add in lime juice and season with salt and pepper to taste. Serve immediately with your favorite toppings and enjoy!
Nutrition Information
Did you make this?
I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.
Sarah
When does the corn and chicken get added? I didn’t see this in the directions. Thank you!
Kelley Simmons
Hi Sarah,
Sorry for the confusion! You add the corn and cooked shredded chicken along with the chicken broth and pureed beans.
Hope you enjoy! Thank you,
Kelley
Jennifer
My family and I love this white chicken chili! I made it for a Christmas get together and it was a hit!
Barry Gordon
A wonderful way to use up leftover rotisserie chicken. I made it exactly according to the recipe. My wife rates everything I make on a 10 point scale and she gave it a 9. And she’s a tough marker!
Autumn Stephens
Do you drain the beans?
Kelley Simmons
Yes I did!