This White Chicken Chili is hearty, warming and perfectly comforting — the kind of bowl that turns a busy weeknight into a cozy family memory. I discovered this version while trying to give our traditional beef chili a lighter, brighter spin. Using shredded rotisserie chicken and a touch of Neufchâtel light cream cheese keeps the texture creamy without weighing the soup down. The aroma of cumin, coriander and roasted green chiles fills the kitchen and always gets everyone to the table faster than I can finish a pot.

I first served this on a chilly January evening after a long day of errands; the combination of tender chicken, tender cannellini beans and mild heat from cayenne made everyone sigh with contentment. The pureed beans lend body without needing heavy cream, and a squeeze of fresh lime at the end lifts the flavors into a clean, bright finish. Over time I’ve tuned the seasoning and discovered little tricks — like reserving a cup of whole beans for texture and pureeing the rest for silkiness — that make this reliably delicious. It’s become one of our go-to weeknight dinners and a favorite to bring to casual potlucks.

Ingredients

• Yellow onion (1 small): Finely diced — look for firm onions with dry skins. The quick sauté creates a sweet, savory base; Vidalia-style onions are milder if you prefer less bite.
• Olive oil (1 tbsp): A neutral extra-virgin is fine; it helps sweat the onion and bloom the spices. Use a light-tasting olive oil to avoid overpowering delicate flavors.
• Garlic (2 cloves): Finely minced — fresh garlic gives a clean aromatic hit; press or mince and add at the end of the onion sauté for the best flavor.
• Low-sodium chicken broth (2 cans, 14.5 oz each): Using low-sodium lets you control salt; cartons or cans both work. If you have homemade stock, even better for depth.
• Diced green chiles (1 can, 7 oz): Mild roasted chiles add smoky heat; Hatch or Pueblo green chiles work well. Drain slightly if the can seems watery.
• Spice blend: 1 1/2 tsp cumin, 1/2 tsp paprika, 1/2 tsp dried oregano, 1/2 tsp ground coriander, 1/4 tsp cayenne — these build an earthy, warm backbone; adjust cayenne for more or less heat.
• Neufchâtel cheese (8 oz): Cut into small cubes for easier melting. This low-fat cream cheese provides creaminess without heaviness; regular cream cheese will also work for a richer finish.
• Corn (1 1/4 cups): Fresh or frozen — frozen kernels thawn slightly or add directly; they bring a sweet pop and color contrast.
• Cannellini beans (2 cans, 15 oz each): Drain, rinse, and reserve 1 cup whole beans; puree 1 cup with a bit of broth for body and silkiness.
• Shredded cooked chicken (2 1/2 cups): Rotisserie chicken is my go-to for speed and flavor; leftover roast chicken also works beautifully.
• Fresh lime juice (1 tbsp) and cilantro (2 tbsp chopped): Acid and herb freshness at the finish balance the cream and spice.
• Toppings (optional): Tortilla chips or strips, shredded Monterey Jack cheese, sliced avocado and extra cilantro for bright garnish.

Instructions

Sauté onion and garlic: Heat 1 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, stirring occasionally, until translucent and the edges just begin to color. Add 2 cloves finely minced garlic and cook for 30 seconds more until fragrant; avoid browning the garlic to keep a clean flavor. Add broth, chiles and spices: Pour in two 14.5-ounce cans of low-sodium chicken broth. Stir in 1 (7 oz) can diced green chiles, 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 with salt and freshly ground black pepper to taste. Bring the pot just to a boil, then reduce heat to medium-low and simmer gently for 15 minutes to marry flavors. Prep the beans: Drain and rinse two 15-ounce cans of cannellini beans. Measure out 1 cup of whole beans and set aside. Transfer one cup of the drained beans to a food processor along with 1/4 cup of the soup broth and puree until nearly smooth; this step thickens and creams the base without dairy-heavy thickeners. Finish the base: Add the 8-ounce neufchâtel cheese (cut into cubes) to the simmering pot, along with 1 1/4 cups corn, the reserved whole beans and the pureed beans. Stir constantly until the cheese melts and the mixture becomes uniformly creamy, about 5 to 10 minutes. Keep the heat moderate to prevent separation. Stir in chicken, lime and cilantro: Fold in 2 1/2 cups shredded cooked chicken and 1 tablespoon fresh lime juice, then add 2 tablespoons chopped cilantro. Warm through for 2–3 minutes. Taste and adjust seasoning — a pinch of salt, more lime, or extra cilantro can brighten the bowl. Serve hot with shredded Monterey Jack, sliced avocado and tortilla chips if desired.

Storage Tips

Cool the chili slightly before transferring to airtight containers. Refrigerate for up to 4 days; reheat gently on the stovetop over low-medium heat, adding a splash of broth to loosen texture if it’s thickened. For longer storage, freeze in freezer-safe containers for up to 3 months — thaw overnight in the fridge before reheating. Avoid freezing with fresh avocado or crispy tortilla strips; add those at serving time for the best texture.

Ingredient Substitutions

If you don’t have Neufchâtel, regular cream cheese, mascarpone or a blend of half-and-half and cornstarch will work to create creaminess — reduce added salt if using salted options. Swap cannellini beans for great northern beans or white kidney beans at a 1:1 ratio. For a spicier version, use fire-roasted green chiles or add an extra 1/4–1/2 teaspoon cayenne; for milder bowls, omit the cayenne and use mild chiles.

Serving Suggestions

Presentation makes a simple meal feel special. Ladle into warmed bowls and top with shredded Monterey Jack, sliced avocado, extra chopped cilantro, and a lime wedge. Serve with crisp tortilla chips or warm flour tortillas for scooping. A simple side salad with a bright vinaigrette cuts through the creaminess, and pickled red onions add a sharp contrast that guests love.

Cultural Background

White chicken chili has roots in Southwestern and Tex-Mex cooking traditions, where white beans, green chiles and cumin create a distinct profile different from red chili con carne. While not an old folk recipe, it evolved from home cooks and restaurant adaptations looking for a lighter, brighter chili option. This style embraces Mexican-influenced spices with American comfort-food sensibilities.

Seasonal Adaptations

In summer, use fresh corn off the cob and bright, chopped summer cilantro; in winter, frozen corn and a splash more lime keep the flavors lively. For autumn gatherings, add roasted butternut squash cubes for a sweet contrast. Holiday crowds love a crockpot version — prepare the base and warm gently on low, adding cheese and chicken near serving time so textures remain fresh.

Meal Prep Tips

Make the base two days ahead and refrigerate; add chicken and fresh herbs when reheating to retain brightness. Portion into single-serving containers for easy lunches. If freezing, leave out garnishes; pack toppings separately so they’re fresh at mealtime. Use clear, stackable containers to save fridge space and label with reheating instructions.

This bowl is proof that a simple shift — using pureed beans and a touch of light cream cheese — can turn pantry staples into something cozy and memorable. Make it your own by adjusting heat and toppings, and enjoy the way a single pot can warm not just the belly but the whole room.