Oh, there is nothing quite like a warm, comforting bowl of chili to make any day feel special, wouldn’t you agree? I absolutely adore how a simple pot of ingredients can transform into such a deeply satisfying meal. Today, I am so excited to share my go-to creamy white chicken chili recipe with you. It is incredibly easy to make, packed with amazing flavor, and comes together in about 30-40 minutes. This chicken chili recipe is perfect for a cozy weeknight dinner, but also impressive enough to serve a crowd without any fuss.
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Why You’ll Love This Chicken Chili Recipe
I truly believe this chicken chili recipe will become a staple in your kitchen for so many reasons. It is such a delightful departure from a traditional red chili while still being incredibly satisfying.
- Effortlessly Creamy Texture: This recipe achieves a luxurious, creamy texture without being overly heavy, thanks to Neufchatel cheese and pureed cannellini beans.
- Quick & Convenient: Using shredded cooked chicken means this delicious chili can be on your table in under an hour, making it perfect for busy evenings. For another fantastic and convenient chicken dinner, check out my Amazing One-Pot Chicken and Rice Recipe.
- Flavorful & Aromatic: A beautiful blend of spices, green chilies, and fresh lime juice creates a vibrant, well-rounded flavor profile that is utterly delicious.
- Customizable for Everyone: I love how easily you can adjust the spice level or add your favorite toppings, ensuring everyone at the table gets exactly what they like.
- Fantastic for Meal Prep: This chili tastes even better the next day, making it an ideal candidate for meal prepping lunches or dinners throughout the week.
Ingredients for Your Perfect Chicken Chili Recipe
Before I dive into the cooking, let’s gather all our wonderful ingredients. Getting everything prepped, like dicing the onion and mincing the garlic, before you start cooking always makes the process so much smoother.
- 1 small yellow onion, diced
- 1 tbsp olive oil
- 2 cloves garlic, finely minced
- 2 (14.5 oz) cans low-sodium chicken broth
- 1 (7 oz) can diced green chilies
- 1 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- salt and freshly ground black pepper, to taste
- 1 (8 oz) pkg Neufchatel cheese (aka light cream cheese), cut into small cubes
- 1 1/4 cup frozen or fresh corn
- 2 (15 oz) cans cannellini beans
- 2 1/2 cups shredded cooked rotisserie or left-over chicken\*
- 1 Tbsp fresh lime juice
- 2 Tbsp chopped fresh cilantro, plus more for serving
- Tortilla chips or strips, monterrey jack cheese, sliced avocado (for serving (optional))
Step-by-Step: How to Make This Delicious Chicken Chili Recipe
Making this chicken chili recipe on the stovetop is wonderfully straightforward. Just follow these steps, and you will have a delicious meal in no time!
- Heat olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes minutes. Add garlic and saute 30 seconds longer.
- Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.
- Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth\\.
- Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 – 10 minutes longer.
- Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.
Amazing Easy Creamy Chicken Chili Recipe
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes. Add garlic and saute 30 seconds longer.
- Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.
- Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth.
- Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 – 10 minutes longer.
- Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.
Notes
Annah’s Expert Tips for the Best Chicken Chili
I have a few little tricks up my sleeve that I use to make this chicken chili recipe extra special every time. These tips help ensure a depth of flavor and that perfect creamy consistency.
- Bloom Your Spices: When you are sautéing the onion and garlic, I always recommend adding your dry spices (cumin, paprika, oregano, coriander, cayenne) during the last minute. This brief toasting in the hot oil really awakens their flavors, making the chili taste richer and more aromatic.
- Adjusting Spice Levels: If you love a little extra kick, I sometimes add a pinch more cayenne pepper, or even a finely minced fresh jalapeño or serrano pepper with the garlic. For less heat, you can simply reduce the cayenne.
- Make-Ahead & Meal Prep: You can cook and shred your chicken in advance, or use a store-bought rotisserie chicken to save time. I also like to puree the beans ahead of time if I am really pressed. It makes assembly a breeze!
- The Creaminess Secret: The combination of Neufchatel cheese and the pureed cannellini beans is my secret for a wonderfully creamy chili that does not feel too heavy. The beans add body and nutrients, while the light cream cheese melts seamlessly, creating that luscious texture I love.
Chicken Chili Recipe Variations & Substitutions
One of the things I love most about this chicken chili recipe is how adaptable it is. Feel free to play around with ingredients to suit your taste or what you have on hand.
| Ingredient/Aspect | Substitution/Variation Idea |
|---|---|
| Chicken | Use raw chicken breasts or thighs (cook with broth), ground chicken (brown first), or leftover turkey. For another delicious and easy chicken recipe, try my One-Pan Cowboy Chicken Bites. |
| Beans | Great Northern beans, navy beans, or even a mix of white beans or black beans for a different look and taste. |
| Spice Level | Add fresh diced jalapeños or serrano peppers for more heat. A dash of your favorite hot sauce at serving time works too! |
| Creaminess | Stir in a dollop of sour cream or plain Greek yogurt at the end (off the heat) for extra tang. |
| Vegetarian/Vegan | Use vegetable broth. Omit chicken and add extra beans, cooked lentils, or crumbled plant-based ground “meat.” |
| Other Vegetables | Sauté diced bell peppers (any color) with the onion. Stir in a handful of fresh spinach or kale during the last 5 minutes. |
Different Ways to Cook Your Chicken Chili
While I absolutely love the stovetop method for its speed, I also appreciate the versatility of this chicken chili recipe for other cooking methods. It adapts beautifully to a slow cooker or an Instant Pot, making it even more convenient for different schedules.
Slow Cooker Chicken Chili Instructions
If you prefer a hands-off approach, I highly recommend using your slow cooker for this creamy chicken chili recipe.
- Sauté aromatics: Heat the olive oil in a skillet. Sauté the onion for 4 minutes, then add the garlic and sauté for 30 seconds more. Transfer to the slow cooker.
- Add ingredients: Add the raw chicken breasts or thighs (or cooked, if using), chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper, and salt and pepper to the slow cooker.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and easily shredded.
- Shred chicken: Remove the cooked chicken, shred it, and return it to the slow cooker.
- Puree beans: While the chicken cooks, drain and rinse the cannellini beans. Measure out 1 cup and puree with 1/4 cup of broth from the slow cooker until nearly smooth. Set the remaining whole beans aside.
- Finish: Stir in the Neufchatel cheese cubes, corn, whole beans, and pureed beans. Continue cooking on high for another 30 minutes, or until the cheese is melted and the chili is heated through and creamy.
- Serve: Stir in the fresh lime juice and cilantro just before serving.
Instant Pot Chicken Chili Instructions
My Instant Pot is a lifesaver for getting this chicken chili recipe on the table quickly!
- Sauté aromatics: Press the “Sauté” button and add olive oil to the Instant Pot. Sauté the onion for 4 minutes, then add the garlic and sauté for 30 seconds longer.
- Deglaze: Add a splash of chicken broth and scrape the bottom of the pot to deglaze, ensuring no bits are stuck.
- Add ingredients: Add the raw chicken breasts or thighs (or cooked, if using), remaining chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper, and salt and pepper.
- Pressure cook: Close the lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” and set the timer for 10 minutes (for raw chicken) or 5 minutes (for cooked chicken).
- Release pressure: Once cooking is complete, allow a natural pressure release for 5-10 minutes, then do a quick release of any remaining pressure.
- Shred chicken: Remove the cooked chicken, shred it, and return it to the pot.
- Puree beans: Drain and rinse the cannellini beans. Measure out 1 cup and puree with 1/4 cup of broth from the Instant Pot until nearly smooth. Set the remaining whole beans aside.
- Finish: Stir in the Neufchatel cheese cubes, corn, whole beans, and pureed beans. Select “Sauté” again and cook for 5-10 minutes, stirring occasionally, until the cheese is melted and the chili is heated through and creamy.
- Serve: Stir in the fresh lime juice and cilantro just before serving.
Perfect Pairings: What to Serve with Your Chicken Chili
I always say, the toppings are half the fun of chili! This creamy chicken chili recipe is delicious on its own, but a few additions can take it over the top.
My Favorite Topping Suggestions:
- Extra chopped fresh cilantro
- Sliced or diced avocado
- Shredded Monterey Jack or cheddar cheese
- A dollop of sour cream or Greek yogurt
- Sliced green onions
- A dash of your favorite hot sauce
- Crispy tortilla chips or strips for crunch
Delicious Side Dishes:
- Warm cornbread or cornbread muffins
- A simple green salad with a light vinaigrette
- Fluffy white or brown rice (perfect for soaking up the creamy broth!)
Storing & Freezing Your Homemade Chicken Chili
I always make a big batch of this chicken chili recipe because it stores so well, and I love having leftovers ready to go!
- Refrigeration: Once cooled completely, transfer the chili to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days.
- Freezing: This chili freezes wonderfully! Allow it to cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. I like to freeze it in individual portions for easy thawing. It will keep in the freezer for up to 3 months.
- Reheating: Thaw frozen chili in the refrigerator overnight. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. If it seems too thick, I sometimes add a splash of chicken broth or water to reach my desired consistency.
Troubleshooting Your Chicken Chili Recipe
Even the most seasoned cooks sometimes run into little hiccups. Here are my go-to solutions for common chicken chili recipe dilemmas:
- Chili is too thin: If your chili is not as thick as you would like, you can try adding a bit more pureed cannellini beans. Another trick I use is to mix 1 tablespoon of cornstarch with 1 tablespoon of cold water to create a slurry, then stir it into the simmering chili and cook for a few minutes until it thickens.
- Chili is too thick: This is an easy fix! Simply stir in a little more low-sodium chicken broth, a tablespoon at a time, until it reaches your desired consistency.
- Chili is too spicy: If you accidentally added a bit too much cayenne, do not worry! I usually stir in a dollop of sour cream or Greek yogurt, or even a splash of milk or cream, to mellow out the heat. A pinch of sugar can also help balance the flavors.
- Chili is too bland: A common issue! First, taste and adjust your salt and pepper. If it still needs a boost, I often add a bit more cumin, oregano, or a generous squeeze of fresh lime juice right before serving. Fresh cilantro also brightens the flavor considerably.
Frequently Asked Questions About Chicken Chili
I get so many wonderful questions from fellow cooks, and I am always happy to share what I know about this delicious chicken chili recipe!
What kind of chicken is best to use?
I find that shredded cooked rotisserie chicken is the absolute easiest and most flavorful option for this chicken chili recipe. Leftover cooked chicken (breasts or thighs) works perfectly too. You can also cook raw chicken breasts or thighs directly in the broth.
Can I make this dairy-free?
Yes, you certainly can! To make it dairy-free, I would omit the Neufchatel cheese. You can increase the amount of pureed cannellini beans or add a dairy-free cream cheese alternative to maintain the creamy texture.
What’s the difference between Neufchatel and cream cheese?
Neufchatel cheese is essentially a lighter version of cream cheese. It has a similar tangy flavor and creamy texture but contains less fat and fewer calories. I love using it in this recipe for that rich mouthfeel without being too heavy.
Can I use dried beans instead of canned?
Absolutely! If you prefer to use dried cannellini beans, I recommend soaking them overnight and then cooking them according to package directions until tender before adding them to the chili. You will need about 1 cup of dried beans, which yields roughly 2-3 cups cooked, to substitute for two 15 oz cans.
s this a healthy chicken chili recipe?
I consider this a wonderful, wholesome meal! It is packed with lean protein from the chicken, fiber from the beans, and vegetables like corn and onion. Using low-sodium broth and Neufchatel cheese helps keep the sodium and fat content in check, making it a nutritious and satisfying option.
Conclusion: Your New Favorite Chicken Chili Recipe
I truly hope you fall in love with this creamy white chicken chili recipe as much as I have. It is such a comforting, flavorful, and versatile dish that I know you will want to make again and again. Whether you are looking for a quick weeknight meal or something to warm up a crowd, this chicken chili recipe is sure to hit the spot.
Please, give it a try in your own kitchen! I would absolutely love to hear about your experience. Feel free to leave a comment below with your favorite toppings, any variations you tried, or if you have any questions. You can also share your delicious creations on social media using #AnnahsCreamyChickenChili; I cannot wait to see them! Happy cooking, my friends!
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