Name: White Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 lb rotisserie chicken, diced (or 2 cups cooked shredded chicken) (Swap with cooked turkey or leftover roast.); 3 tbsp all-purpose flour (See tip for gluten-free option.); 4 tbsp unsalted butter (Or olive oil for dairy-free.); 1 medium onion, diced; 4 cups chicken broth (Low-sodium if preferred.); 8 oz green chiles (Roasted or canned diced green chiles.); 8 oz cream cheese, cut into small cubes (Use full-fat for best texture.); 1 cup frozen corn (Fresh or canned drained.); 2 cans white beans, rinsed and drained (15 oz each) (Cannellini or great northern.); 1 tsp dried oregano; 2 tsp ground cumin; 1/2 tsp paprika (Smoked paprika adds depth.); 3 cloves garlic, minced (or 1 tsp garlic powder)

I grew up with big pots of chili, but this white chicken chili became my go-to when I wanted something creamy, comforting, and ready in under an hour. It uses rotisserie chicken for speed, cream cheese for a silky body, and green chiles for a gentle heat — perfect for weeknights, casual dinner parties, or when you need a bowl that feeds a crowd without fuss.

What makes this recipe special

This white chicken chili is a fast, crowd-pleasing comfort bowl that balances creaminess and gentle heat. Using rotisserie chicken keeps hands-on time to a minimum. A quick roux with flour and butter gives the broth body without needing heavy creams. Canned white beans add protein and texture, and green chiles bring just enough zip to make every spoonful interesting.

“Velvety, slightly smoky, and easy enough for a weeknight — the whole family asked for seconds.” — a regular at my dinner table

Reasons to reach for this recipe:

Fast: Most of the work is assembly—dicing and stirring.
Economical: Uses pantry staples and one store-bought chicken.
Kid-friendly: Mild heat; toppings let each eater customize spice.
Versatile: Easy to change for dietary needs or what’s in your pantry.

The cooking process explained

Here’s what you’ll do at a glance so you know what to expect before you start:

Soften aromatics in butter.
Build a light roux with flour to thicken the base.
Add spices then pour in broth, beans, and chiles.
Simmer to marry flavors.
Stir in cream cheese, corn, and shredded rotisserie chicken.
Finish with garnishes and serve.

This sets expectations: you’ll be on stovetop for about 30–40 minutes total, with most time spent simmering so the flavors blend.

What you’ll need

1 lb rotisserie chicken, diced (or 2 cups cooked shredded chicken) — swap with cooked turkey or leftover roast.
1 tsp dried oregano
2 tsp ground cumin
1/2 tsp paprika (smoked paprika adds depth)
3 garlic cloves, minced (or 1 tsp garlic powder)
3 tbsp all-purpose flour (see tip for gluten-free option)
4 tbsp unsalted butter (or olive oil for dairy-free)
1 medium onion, diced
4 cups chicken broth (low-sodium if preferred)
8 oz green chiles (roasted or canned diced green chiles)
8 oz cream cheese, cut into small cubes (use full-fat for best texture)
1 cup frozen corn (fresh or canned drained)
2 (15 oz) cans white beans, rinsed and drained (cannellini or great northern)

Notes and substitutions inline:

Gluten-free: replace flour with 2 tbsp cornstarch mixed with 2 tbsp cold water (add after simmering to thicken).
Dairy-free: omit cream cheese and finish with 1/2 cup unsweetened coconut milk or canned cashew cream; use oil instead of butter.
Spice boost: add 1 diced jalapeño or 1/2 tsp cayenne if you want more heat.

Step-by-step instructions

Heat a large pot or Dutch oven over medium-high heat. Add the butter.
Add the diced onion. Cook, stirring occasionally, until it begins to soften, about 5 minutes.
Stir in the minced garlic and cook 30 seconds until fragrant.
Sprinkle in the flour. Stir constantly and cook 1 minute to remove the raw flour taste.
Add the oregano, cumin, and paprika. Stir and cook another 30 seconds.
Pour in the chicken broth, scraping any browned bits from the bottom.
Add the rinsed white beans and the green chiles. Season with salt and pepper to taste.
Bring the pot just to a boil, then lower the heat to medium-low and simmer for 15 minutes. This lets the flavors meld and the flour thicken the broth.
Stir in the cream cheese cubes, frozen corn, and diced rotisserie chicken. Mix until the cream cheese melts and the soup is smooth.
Simmer 5–10 minutes more to heat through and meld flavors. Taste and adjust salt, pepper, or cumin.
Serve hot with your preferred toppings.

Best ways to enjoy it

Garnish ideas: chopped cilantro, shredded cheddar or Monterey Jack, sliced avocado, a squeeze of lime, and crushed tortilla chips for crunch.
Side dishes: warm cornbread, a crisp green salad, or a simple rice pilaf.
For a heartier meal, serve over cooked rice or spoon into warm tortillas for chili tacos.
Beverage pairing: a crisp lager or a citrusy Sauvignon Blanc cuts the creaminess nicely; for non-alcoholic, try sparkling water with lime.

Storage and reheating tips

Refrigerate: Cool to room temperature, then store in airtight containers within 2 hours. Keep up to 3–4 days.
Freeze: Portion into freezer-safe containers and freeze up to 3 months. Leave some headspace; the texture is best when reheated gently.
Reheat: Thaw overnight in fridge if frozen. Reheat on low-medium heat on the stove, stirring to prevent sticking. Add a splash of broth if it’s too thick. Microwave in intervals, stirring between, until hot.
Food safety: Always reheat until steaming hot (165°F / 74°C). Discard leftovers that have been at room temperature longer than 2 hours.

Helpful cooking tips

Use rotisserie chicken to save time and add flavor; shredding is easier when the meat is slightly warm.
To prevent lumps from the cream cheese, cut it into small cubes so it melts evenly when added.
If the chili is too thin, simmer uncovered a bit longer. If too thick, add broth in 1/4 cup increments.
For deeper flavor, sauté the onion a little longer until lightly caramelized before adding flour.
Taste as you go: canned beans and broth vary in saltiness. Start conservative and adjust at the end.
If you want a silkier texture, blend 1 cup of the soup (beans + broth) until smooth, then stir back in.

Creative twists

Green chile & lime: Add extra roasted green chiles and a tablespoon of lime juice at the end for brightness.
Southwest BBQ: Stir in 1/4 cup BBQ sauce and top with fried onions.
Vegetarian version: Omit chicken and use vegetable broth plus extra beans and cubed roasted sweet potatoes.
Creamier option: Replace cream cheese with 1/2 cup sour cream or Greek yogurt (add off heat to prevent curdling).
Instant Pot adaptation: Sauté onions and garlic on Sauté mode, add flour and spices, then broth, beans, chiles, and corn. Pressure cook 5 minutes, quick release, then stir in cream cheese and chicken.

Common questions

Q: How long does this take from start to finish?
A: Active prep is about 10–15 minutes (dice onion, cube cream cheese, shred chicken). Total cook time is roughly 30–40 minutes, including a 15-minute simmer.

Q: Can I use raw chicken instead of rotisserie chicken?
A: Yes. Cut raw chicken into bite-sized pieces and add it to the pot with the broth. Simmer 15–20 minutes until fully cooked (internal temp 165°F / 74°C). You may want to increase simmer time by a few minutes so flavors develop.

Q: Is this recipe freezer-friendly?
A: Yes. Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating. Texture may change slightly, but flavor holds up well.

Q: How to make this dairy-free or vegan?
A: Replace butter with oil and omit cream cheese. Use canned coconut milk or blended cashews (cashew cream) for richness. Substitute vegetable broth and add extra beans or tofu for protein.

Q: Can I thicken it without flour?
A: Yes—use a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) stirred in near the end, or blend a cup of the beans and stir back in for natural thickening.

Conclusion

This white chicken chili is a reliable weeknight winner: fast to assemble, comforting, and endlessly adaptable. If you want more tested versions and inspiration, check out this White Chicken Chili (BEST EVER!) – Cooking Classy for a similar creamy take, and see additional techniques in this White Chicken Chili – Tastes Better From Scratch recipe.