White Chicken Chili Recipe with Creamy Tex-Mex Flavors

Why You’ll Love This White Chicken Chili

White Chicken Chili stands out as a go-to meal that’s simple to make and full of flavor, making it perfect for quick dinners on busy nights or special get-togethers. The recipe combines tender chicken with creamy elements and spicy touches, creating a dish that hits the spot without much effort. You’ll appreciate how it delivers a satisfying dinner that’s easy to adapt for different tastes and needs.

Below are key reasons to make this white chicken chili and why it shines in weeknight and special-occasion cooking.

• Ease of preparation: This white chicken chili is remarkably simple minimal chopping, one-pot simmering, and about 30 to 40 minutes from start to finish. The straightforward steps and quick cook time make this white chili a weeknight go-to, ideal for busy cooks who want flavorful chicken chili without fuss.
• Health benefits: Packed with lean protein, fiber-rich white beans, and a flavorful broth that uses low-fat dairy or stock, this creamy chicken chili supports satiety and muscle repair while keeping calories and saturated fat lower than cream-heavy soups. It’s an immune-friendly, nutrient-dense option for everyday meals. For more on chicken’s benefits, check out this guide to chicken’s health perks, which highlights its role in balanced diets.
• Versatility: White chicken chili adapts easily swap shredded chicken for rotisserie, turkey, or plant-based crumbles to meet dietary needs; use coconut milk or cashew cream for dairy-free versions; and adjust spice levels to transform the same basic creamy white chili into milder family fare or a bolder, spicy stew. Visit our page on taco-inspired chicken dishes for more ideas on flexible chicken recipes.
• Distinctive flavor: The signature bright heat from green chiles, a hint of citrus, toasted cumin, and tender chicken create a layered taste profile that separates this white chili from red, tomato-based chilis. Fresh cilantro, lime, and optional cotija elevate the aromatics and deliver a memorable, savory bowl.

Essential Ingredients for White Chicken Chili

This section covers the core ingredients that bring this white chicken chili to life. Using fresh, quality items helps create a dish that’s both creamy and packed with flavor. We’ll focus on the exact measurements to make shopping and prepping straightforward for your kitchen.

Here’s a complete list of ingredients based on the recipe, ensuring you have everything needed for success:

• 1 onion, diced
• 1 tablespoon olive oil
• 2 cloves garlic, finely minced
• 2 (14.5 oz) cans chicken broth
• 1 (7 oz) can diced green chilies (mild)
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste
• 1 (8 oz) package Neufchatel cheese (light cream cheese), cut into small cubes (cream cheese can be used as a substitute)
• 1 1/4 cups frozen corn (canned corn can be used)
• 2 (15 oz) cans cannellini beans (or great northern beans), drained and rinsed
• 2 1/2 cups shredded cooked rotisserie or leftover chicken
• 1 tablespoon fresh lime juice
• 2 tablespoons fresh cilantro, plus more for serving
• Optional toppings: tortilla chips or strips, monterrey jack cheese, sliced avocado

For special dietary options, you can go vegan by using shredded jackfruit or crumbled tempeh (1 1/2 lb) and swapping chicken stock for vegetable stock; replace yogurt and cheese with 1 cup coconut milk or cashew cream. It’s gluten-free with certified gluten-free stock and canned goods, and low-calorie with chicken breast and reduced oil.

How to Prepare the Perfect White Chicken Chili: Step-by-Step Guide

First Step: Prepare Ingredients

First step: Prepare ingredients (mise en place). Trim and pat dry 1 1/2 lb boneless skinless chicken; measure spices: 1 tsp ground cumin, 1/2 tsp oregano, 1/2 tsp smoked paprika, and salt and pepper. Dice 1 medium onion, mince 3 cloves garlic, rinse and drain two 15-oz cans of cannellini beans, and open a 4-oz can of diced green chiles. Having everything ready speeds a quick cook and keeps the white chicken chili consistent. For a vegan version, prepare 1 1/2 lb jackfruit or tempeh and set aside coconut milk instead of yogurt.

Second Step: Sear the Chicken

Second step: Sear the chicken. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering. Season the chicken and sear 3-4 minutes per side until golden this builds flavor. Remove chicken to a plate; it will finish cooking in the simmer. For shredded turkey or plant-based proteins, sear briefly to develop color.

Third Step: Sauté Aromatics

Third step: Sauté aromatics. Reduce heat to medium, add another tablespoon of oil if needed, then add diced onion and cook 5-7 minutes until translucent. Add garlic and cook 30-45 seconds until fragrant. Stir in cumin, oregano, and smoked paprika and toast 20-30 seconds to bloom the spices this lifts the dish’s aroma and depth.

Fourth Step: Deglaze and Simmer

Fourth step: Deglaze and simmer. Pour in 4 cups low-sodium chicken or vegetable stock and scrape up browned bits with a wooden spoon. Add drained beans and the can of green chiles. Bring to a gentle boil over medium-high, then reduce to a simmer at 180-200°F (approx low simmer) and nestle the seared chicken into the broth. Cover and simmer for 18-25 minutes until chicken reaches an internal temperature of 165°F (74°C). For quicker weeknight cooking, use pre-cooked rotisserie chicken add it during the last 10 minutes to warm through.

Fifth Step: Shred and Finish

Fifth step: Shred and finish. Remove chicken to a cutting board, shred with two forks, and return it to the pot. If using jackfruit or tempeh, shred or crumble and stir in now. Stir in 1 cup plain Greek yogurt or 1/2 cup sour cream off heat to avoid curdling; for dairy-free swaps use 1 cup cashew cream or coconut milk. Heat gently over low do not boil until the chili is homogenous and creamy.

Sixth Step: Adjust Texture and Seasoning

Sixth step: Adjust texture and seasoning. If the soup is too thick, add 1/2 cup stock at a time until desired consistency is reached. Taste and season with salt, pepper, and 1 tablespoon fresh lime juice to brighten flavors. For a spicier variant, add chopped jalapeño, extra diced chiles, or a splash of hot sauce; for milder palates, omit heat and add an extra splash of lime.

Seventh Step: Add Finishing Touches

Seventh step: Add finishing touches. Stir in 1/2 cup shredded Monterey Jack if using and remove from heat. Let the chili rest 5 minutes; residual heat will melt cheese and meld flavors. Garnish with chopped cilantro, diced avocado, sliced green onions, and tortilla strips. Serve with lime wedges.

Final step: Serve and store. Ladle white chicken chili into bowls and serve hot. Preparation time is prep: 15 minutes, cook: 35 minutes, total: 50 minutes. For a slow-cooker method, combine broth, spices, chilies, and raw chicken; cook on high for 3 hours or low for 5-6 hours, then add other ingredients and heat through.

Protein and Main Component Alternatives

When making white chicken chili, you can switch up the protein to fit your preferences or dietary needs. Turkey or shredded rotisserie chicken (1 1/2 lb) works as a direct swap and keeps things lean with the same spices.

• Shredded pork or leftover roasted chicken (1 1/2 lb): Offers a richer, heartier profile adjust salt and reduce added fat.
• Firm tofu (14 oz block, pressed and cubed) or tempeh (12 16 oz, crumbled): For vegetarian/vegan options, marinate briefly and brown to add texture before folding into the chili.
• Canned or cooked white beans only (3 4 cups): Make a bean-forward white chili without meat; increase smoky spices and add extra umami for depth.
• Jackfruit (1 1/2 lb drained and shredded) or textured vegetable protein (TVP, rehydrated): Plant-based shreddable options that mimic pulled meat textures.
• Lentils (1 1/2 2 cups cooked) or chickpeas (2 cups): For added fiber and protein; simmer until tender and adjust liquid.

When substituting, note cooking times and liquid ratios legumes and plant proteins often require longer simmering or precooking. Learn more about bean nutrition in this cannellini bean overview to make informed swaps.

Vegetable, Sauce, and Seasoning Modifications

Make your white chicken chili unique by tweaking the veggies, sauces, and seasonings. Adding sweet corn (1 1 1/2 cups) or diced poblano peppers (1 cup) brings extra texture and sweetness.

• Sautés: Replace dairy with 1 cup full-fat coconut milk or 1 cup cashew cream for vegan options.
• Broth swaps: Use low-sodium vegetable stock for vegetarian recipes or bone broth for deeper flavor.
• Seasoning swaps: Add a teaspoon of ground coriander for citrus notes or a pinch of chipotle powder for smoky heat.

Mastering White Chicken Chili: Advanced Tips and Variations

Pro Cooking Techniques

To intensify flavor in white chicken chili, bloom whole spices in a dry skillet or toast ground spices briefly in the pot before adding liquids. For extra body, puree 1 2 cups of cooked beans to create a velvety texture while keeping protein high.

Flavor Variations

Play with chiles and herbs swap green chiles for roasted poblanos and add a teaspoon of ancho powder for smoky depth. For a creamier take, use coconut milk and a squeeze of lime.

Presentation Tips

Serve in shallow bowls to show garnishes and top with crispy tortilla strips for contrast. Use lime wedges to brighten the aroma.

Make-Ahead Options

The chili flavors improve after a day cool and refrigerate in shallow containers for quick reheating. Freeze in single-serving portions and reheat with added stock.

How to Store White Chicken Chili: Best Practices

Proper storage keeps your white chicken chili fresh and safe. Cool the chili quickly by dividing into shallow airtight containers; refrigerate at 40°F (4°C) or below for 3 4 days.

• Freezing: Freeze in portion-sized bags, leaving 1 inch of headspace; it lasts up to 3 months.
• Reheating: Thaw in the fridge and reheat on the stovetop, stirring to restore texture.

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FAQs: Frequently Asked Questions About White Chicken Chili

White Chicken Chili

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• Author: Brandi Oshea
• Total Time: 50 minutes
• Yield: 6 servings

Print Recipe

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Description

🌶️ Savor the creamy and rich Tex-Mex flavors of this White Chicken Chili, perfect for cozy and flavorful meals.
🍲 This recipe blends tender chicken, beans, and spices creating a comforting and nourishing dish ideal for any occasion.

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Ingredients

– 1 onion, diced

– 1 tablespoon olive oil

– 2 cloves garlic, finely minced

– 2 (14.5 oz) cans chicken broth

– 1 (7 oz) can diced green chilies (mild)

– 1 1/2 teaspoons ground cumin

– 1/2 teaspoon paprika

– 1/2 teaspoon dried oregano

– 1/2 teaspoon ground coriander

– 1/4 teaspoon cayenne pepper

– Salt and pepper to taste

– 1 (8 oz) package Neufchatel cheese (light cream cheese), cut into small cubes (cream cheese can be used as a substitute)

– 1 1/4 cups frozen corn (canned corn can be used)

– 2 (15 oz) cans cannellini beans (or great northern beans), drained and rinsed

– 2 1/2 cups shredded cooked rotisserie or leftover chicken

– 1 tablespoon fresh lime juice

– 2 tablespoons fresh cilantro, plus more for serving

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Instructions

1-First step: Prepare ingredients (mise en place). Trim and pat dry 1 1/2 lb boneless skinless chicken; measure spices: 1 tsp ground cumin, 1/2 tsp oregano, 1/2 tsp smoked paprika, and salt and pepper. Dice 1 medium onion, mince 3 cloves garlic, rinse and drain two 15-oz cans of cannellini beans, and open a 4-oz can of diced green chiles. Having everything ready speeds a quick cook and keeps the white chicken chili consistent. For a vegan version, prepare 1 1/2 lb jackfruit or tempeh and set aside coconut milk instead of yogurt.

2-Second step: Sear the chicken. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering. Season the chicken and sear 3-4 minutes per side until golden this builds flavor. Remove chicken to a plate; it will finish cooking in the simmer. For shredded turkey or plant-based proteins, sear briefly to develop color.

3-Third step: Sauté aromatics. Reduce heat to medium, add another tablespoon of oil if needed, then add diced onion and cook 5-7 minutes until translucent. Add garlic and cook 30-45 seconds until fragrant. Stir in cumin, oregano, and smoked paprika and toast 20-30 seconds to bloom the spices this lifts the dish’s aroma and depth.

4-Fourth step: Deglaze and simmer. Pour in 4 cups low-sodium chicken or vegetable stock and scrape up browned bits with a wooden spoon. Add drained beans and the can of green chiles. Bring to a gentle boil over medium-high, then reduce to a simmer at 180-200°F (approx low simmer) and nestle the seared chicken into the broth. Cover and simmer for 18-25 minutes until chicken reaches an internal temperature of 165°F (74°C). For quicker weeknight cooking, use pre-cooked rotisserie chicken add it during the last 10 minutes to warm through.

5-Fifth step: Shred and finish. Remove chicken to a cutting board, shred with two forks, and return it to the pot. If using jackfruit or tempeh, shred or crumble and stir in now. Stir in 1 cup plain Greek yogurt or 1/2 cup sour cream off heat to avoid curdling; for dairy-free swaps use 1 cup cashew cream or coconut milk. Heat gently over low do not boil until the chili is homogenous and creamy.

6-Sixth step: Adjust texture and seasoning. If the soup is too thick, add 1/2 cup stock at a time until desired consistency is reached. Taste and season with salt, pepper, and 1 tablespoon fresh lime juice to brighten flavors. For a spicier variant, add chopped jalapeño, extra diced chiles, or a splash of hot sauce; for milder palates, omit heat and add an extra splash of lime.

7-Seventh step: Add finishing touches. Stir in 1/2 cup shredded Monterey Jack if using and remove from heat. Let the chili rest 5 minutes; residual heat will melt cheese and meld flavors. Garnish with chopped cilantro, diced avocado, sliced green onions, and tortilla strips. Serve with lime wedges.

8-Final step: Serve and store. Ladle white chicken chili into bowls and serve hot. Preparation time is prep: 15 minutes, cook: 35 minutes, total: 50 minutes. For a slow-cooker method, combine broth, spices, chilies, and raw chicken; cook on high for 3 hours or low for 5-6 hours, then add other ingredients and heat through.

Notes

🍗 Use cooked chicken to keep it moist and flavorful.
🫘 Puree some beans with broth for a naturally creamy texture without heavy dairy.
🌿 Add fresh lime juice and cilantro at the end to brighten the flavors.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dinner, Soup, Chili
• Method: Stovetop
• Cuisine: Tex-Mex

Nutrition

• Serving Size: 1 serving
• Calories: 383
• Sugar: 5g
• Sodium: 525mg
• Fat: 14g
• Saturated Fat: 6g
• Carbohydrates: 35g
• Fiber: 8g
• Protein: 33g
• Cholesterol: 77mg

Keywords: white chicken chili, creamy chili, Tex-Mex chili, comforting soup