Name: White Chicken Chili
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 small yellow onion, diced; 1 tbsp olive oil (can substitute with avocado oil or butter); 2 cloves garlic, minced; 2 14.5 oz cans chicken broth (use low-sodium if preferred); 1 7 oz can diced green chiles; 1.5 tsp ground cumin; 0.5 tsp paprika (use smoked paprika for warmth); 0.5 tsp dried oregano; 0.5 tsp ground coriander; 0.25 tsp cayenne (or to taste); Salt and freshly cracked black pepper (to taste); 8 oz Neufchâtel cheese, cubed (can substitute with cream cheese; for dairy-free use vegan cream cheese or coconut cream); 1.25 cups corn (can use fresh, frozen, or canned (drained)); 2 15 oz cans cannellini beans, drained and rinsed (can also use navy or great northern beans); 2.5 cups cooked shredded chicken (rotisserie chicken works great); 1 tbsp fresh lime juice (plus wedges for serving); 2 tbsp fresh cilantro, chopped (optional garnish)

I first made this white chicken chili on a rainy weeknight and it immediately became a go-to: creamy, bright with lime and cilantro, and sturdy enough to feed a hungry family without fuss. It’s not the tomato-based chili most people expect — instead it leans on cannellini beans, Neufchâtel cheese, and shredded chicken for a silky, comforting bowl that’s quick enough for weeknights and cozy enough for weekend potlucks.

Why you’ll love this dish

This white chicken chili is a winner for so many reasons: it’s fast, budget-friendly, and endlessly flexible. The base is brothy and gently spiced rather than heavy; the Neufchâtel adds creaminess without overpowering the green chiles and cumin. It’s perfect when you want something comforting that still feels light.

“A perfect weeknight meal — creamy, bright, and comes together in under 40 minutes. My whole family asked for seconds.” — home cook

Quick: about 30–40 minutes from start to finish if you have cooked chicken.
Crowd-pleasing: mild but flavorful; kids usually like it.
Economical: canned beans and broth keep costs down.
Versatile: easy to make dairy-free, vegetarian, or spicier.

The cooking process explained

Before you jump in, here’s a short roadmap so you know what to expect: sauté the diced onion until translucent, add garlic briefly, then pour in chicken broth, diced green chiles, and the spices to simmer for about 15 minutes. Mash a cup of the cannellini beans with a little broth to thicken the base if you like, then stir in cubed Neufchâtel (or cream cheese), corn, both mashed and whole beans, and finally the shredded chicken. Finish with lime juice and cilantro and heat through — total active time is short, and most of it is gentle simmering.

Prep and timing in brief:

Active prep: 10–15 minutes (chop, shred chicken if needed)
Simmer: ~15 minutes
Total time: about 30–40 minutes
Serves: roughly 4–6, depending on portion size

What you’ll need

1 small yellow onion, diced
1 tbsp olive oil (sub: avocado oil or butter)
2 garlic cloves, minced
2 (14.5 oz) cans chicken broth (use low-sodium if preferred)
1 (7 oz) can diced green chilies
1½ tsp ground cumin
½ tsp paprika (smoked paprika if you want warmth)
½ tsp dried oregano
½ tsp ground coriander
¼ tsp cayenne (or to taste)
Salt and freshly cracked black pepper, to taste
1 (8 oz) Neufchâtel cheese, cubed (sub: cream cheese, or for dairy-free use a vegan cream cheese or coconut cream)
1¼ cups corn (fresh, frozen, or canned drained)
2 (15 oz) cans cannellini beans, drained and rinsed
2½ cups cooked shredded chicken (rotisserie chicken is great here)
1 tbsp fresh lime juice (plus wedges for serving)
2 tbsp fresh cilantro, chopped (optional garnish)

Notes:

If you want a thinner chili, reserve one can of broth or add more later.
Cannellini beans give a creamy texture; navy or great northern beans work too.
Neufchâtel is mild and slightly tangy; cream cheese is richer.

Step-by-step instructions

Heat a large pot over medium heat and add 1 tablespoon olive oil. Add the diced onion and a pinch of salt. Sauté until softened and translucent, about 5–7 minutes.
Add the minced garlic and cook 30–45 seconds until fragrant. Don’t let it brown.
Pour in both cans of chicken broth and the can of diced green chilies. Stir in cumin, paprika, oregano, coriander, cayenne, and a generous pinch of black pepper. Bring to a gentle simmer.
Let the broth-scented mixture simmer for 12–15 minutes to marry flavors. Taste and adjust salt/heat.
Meanwhile, drain and rinse the cannellini beans. In a small bowl, mash 1 cup of beans with ¼ cup of the reserved broth (or warm water) until smooth. This step is optional but gives the chili a creamier body.
Reduce heat to low. Stir the cubed Neufchâtel cheese into the pot until mostly melted and incorporated. If needed, break the cubes up so they melt evenly.
Add the corn, the mashed beans, and the remaining whole beans to the pot. Stir gently to combine.
Fold in the cooked shredded chicken, then warm through for 3–5 minutes until the chicken is heated. Do not boil aggressively after adding dairy.
Remove from heat and stir in 1 tablespoon fresh lime juice and 2 tablespoons chopped cilantro. Taste and adjust seasoning.
Ladle into bowls and serve hot with your favorite toppings. Refrigerate leftovers within two hours.

Best ways to enjoy it

Toppings: shredded cheddar, a dollop of sour cream, extra cilantro, sliced avocado, crushed tortilla chips, or a squeeze of lime.
Serve with: warm cornbread, tortilla chips, a simple green salad, or steamed rice for a heartier meal.
For a lighter meal, ladle over baby spinach or serve with a side of roasted vegetables.

Storage and reheating tips

Refrigerator: Cool to room temperature (but no more than 2 hours), then store in an airtight container for 3–4 days.
Freezing: Chill completely, then freeze in portion-sized airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally, until the chili reaches 165°F (74°C). Microwave in covered containers in 60–90 second bursts, stirring between, until hot throughout.
Food safety: Always refrigerate within two hours of cooking. When reheating, ensure the center reaches at least 165°F.

Pro chef tips

Use rotisserie chicken to cut prep time — it adds great flavor.
If your chili is too thin, mash another ½ cup of beans into the pot. If too thick, thin with reserved broth or hot water.
Neufchâtel vs cream cheese: Neufchâtel has fewer calories and a slightly lighter tang; cream cheese gives a richer mouthfeel. Add dairy slowly and keep heat gentle to avoid separation.
For ultra-smooth texture, blend a portion of the chili with an immersion blender, then stir back in.
Toast spices briefly in the pot before adding broth for a deeper aroma.

Creative twists

Spicier: Add chopped jalapeño when sautéing onions or increase cayenne. Serve with pickled jalapeños.
Smoky: Use smoked paprika and a splash of chipotle in adobo for a smoky layer.
Vegetarian: Swap vegetable broth for chicken broth and use extra beans or cubed roasted sweet potato for body. Omit chicken.
Slow cooker: Sauté onions and garlic, then transfer everything to the slow cooker. Cook on low 4–6 hours, stir in dairy and cilantro at the end.
Instant Pot: Sauté onions/garlic on Sauté mode, add remaining ingredients (except cheese/cilantro), pressure cook 6 minutes, quick release, then stir in dairy and cilantro.

Your questions answered

Q: Can I use cream cheese instead of Neufchâtel?
A: Yes. Cream cheese works fine and gives a richer, thicker result. Add it over low heat so it melts smoothly.

Q: How long does this chili keep in the fridge?
A: Stored properly in an airtight container, it will keep 3–4 days. Freeze for longer storage (up to 3 months).

Q: Can I make this ahead for a potluck?
A: Absolutely. Make it the day before; flavors meld overnight. Reheat gently and add fresh cilantro and lime just before serving.

Q: How can I make it dairy-free?
A: Omit the Neufchâtel and use coconut milk or a creamy vegan alternative. For thickening, mash more beans or add a small amount of pureed cooked potato or cashew cream.

Q: Is it safe to leave the chili on warm for serving?
A: Keep it on a low warming setting and stir occasionally. Don’t leave it out at room temperature for more than 2 hours total.

Conclusion

If you want another well-tested creamy take on white chicken chili, this version pairs nicely with the approach on White Chicken Chili (BEST EVER!) – Cooking Classy for extra texture and topping ideas. For a slightly different creamy method and tips for stovetop vs. slow-cooker, see White Chicken Chili – Tastes Better From Scratch.

Enjoy the chili — and tweak the heat, creaminess, and mix-ins until it’s your family’s perfect bowl.