If you're in search of a comforting and flavorful dish that can be whipped up in no time, this Quick and Easy White Chicken Chili is exactly what you need. Packed with tender chicken, creamy Neufchatel cheese, and a medley of spices, this recipe promises to deliver big flavors without the hassle. Perfect for busy weeknights or when you're hosting a crowd, this chili is sure to become a family favorite. Ready to dive in? Read on for the full recipe and all the tips you need to make it just right.
What is White Chicken Chili?
White Chicken Chili is a creamy, mildly spiced chili that swaps out the traditional red chili base for a white one. Instead of ground beef and tomato sauce, this version uses tender shredded chicken, white beans, and green chilies, all brought together in a creamy broth. The result is a lighter, yet still hearty, chili that's perfect for any occasion. Unlike traditional chili, which can sometimes feel heavy, White Chicken Chili is both satisfying and refreshing, making it an excellent choice year-round.
Ingredients List for Quick and Easy White Chicken Chili
Before you start cooking, it's essential to gather all the ingredients you'll need. Here's what you'll need to create this delicious White Chicken Chili:
- 1 small yellow onion, diced: The onion adds a sweet, savory base to the chili.
- 1 tablespoon olive oil: Used for sautéing the onion and garlic, it adds a subtle richness.
- 2 cloves garlic, finely minced: Garlic brings an essential depth of flavor.
- 2 (14.5 oz) cans low-sodium chicken broth: The broth forms the base of the chili, providing a savory, chicken-flavored liquid.
- 1 (7 oz) can diced green chilies: These chilies give the chili a mild kick and a hint of smokiness.
- 1 ½ teaspoons cumin: Cumin adds warmth and earthiness.
- ½ teaspoon paprika: Paprika contributes a mild sweetness and color.
- ½ teaspoon dried oregano: Oregano provides a fragrant, herbal note.
- ½ teaspoon ground coriander: Coriander adds a subtle citrusy flavor.
- ¼ teaspoon cayenne pepper: For those who like a bit of heat, cayenne pepper gives a spicy edge.
- Salt and freshly ground black pepper, to taste: Essential for seasoning and bringing out the flavors.
- 1 (8 oz) package Neufchatel cheese, cut into small cubes: Also known as light cream cheese, it adds creaminess without being too heavy.
- 1 ¼ cups frozen or fresh corn: Corn adds a touch of sweetness and texture.
- 2 (15 oz) cans cannellini beans: These white beans are creamy and mild, perfect for this chili.
- 2 ½ cups shredded cooked rotisserie or leftover chicken: Using pre-cooked chicken makes this recipe quick and easy.
- 1 tablespoon fresh lime juice: Lime juice brightens up the chili, balancing the richness.
- 2 tablespoons chopped fresh cilantro, plus more for serving: Cilantro adds a fresh, herbaceous finish.
- Tortilla chips or strips, Monterey Jack cheese, sliced avocado for serving (optional): These toppings add crunch, creaminess, and extra flavor.
Substitutions and Variations
This White Chicken Chili recipe is versatile, and there are plenty of ways to customize it to your taste or dietary needs. Here are some ideas:
- Protein Variations: While this recipe calls for chicken, you can easily substitute turkey or even pork. For a vegetarian version, skip the meat altogether and add extra beans or some tofu for protein.
- Beans: Cannellini beans are traditional, but you can use other white beans like Great Northern or Navy beans. For a twist, try using black beans or pinto beans.
- Cheese: If you can't find Neufchatel cheese, regular cream cheese works just as well. For a dairy-free option, use a plant-based cream cheese.
- Spices: Adjust the heat level by adding more or less cayenne pepper. For a smoky flavor, consider adding a pinch of smoked paprika or chipotle powder.
- Vegetables: Add bell peppers, zucchini, or spinach for extra nutrients and color.
- Broth: If you prefer a thicker chili, reduce the amount of chicken broth slightly. For a richer flavor, use bone broth instead of regular chicken broth.
Step-by-Step Cooking Instructions
Now that you have all your ingredients ready, it's time to start cooking. Follow these simple steps to create a delicious pot of White Chicken Chili.

- Sauté the Aromatics: Begin by heating the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional minute, until fragrant.
- Add the Broth and Spices: Pour in the chicken broth, and add the diced green chilies, cumin, paprika, oregano, coriander, cayenne pepper, salt, and black pepper. Stir everything together and bring the mixture to a simmer.
- Incorporate the Cheese: Reduce the heat to low, and add the Neufchatel cheese cubes to the pot. Stir continuously until the cheese has melted completely, creating a creamy base for the chili.
- Add Corn and Beans: Stir in the corn and cannellini beans, ensuring they are evenly distributed in the chili. Continue to cook for another 5 minutes, allowing the flavors to meld together.
- Mix in the Chicken: Add the shredded chicken to the pot, and stir until it's fully incorporated. Let the chili simmer for an additional 10 minutes, stirring occasionally.
- Finish with Lime and Cilantro: Just before serving, stir in the fresh lime juice and chopped cilantro. Taste the chili and adjust the seasoning if necessary.
How to Cook White Chicken Chili: A Step-by-Step Guide
Cooking White Chicken Chili is straightforward, but a few tips can help ensure the best results. Here’s a more detailed breakdown:
- Preparing the Ingredients: Start by prepping all your ingredients. Dice the onion, mince the garlic, and cut the Neufchatel cheese into small cubes. Shred the rotisserie chicken, or if you're using leftover chicken, make sure it's in bite-sized pieces.
- Sautéing for Flavor: Sautéing the onion and garlic is crucial for building flavor. Make sure to cook them just until the onion is translucent and the garlic is fragrant, but not browned. This will ensure a sweet and savory base without any bitterness.
- Simmering the Broth and Spices: Allowing the broth and spices to simmer helps to develop the flavors. Stir occasionally to prevent any spices from sticking to the bottom of the pot.
- Melting the Cheese: When adding the Neufchatel cheese, make sure the heat is low to prevent the cheese from separating. Stir constantly until the cheese is fully melted into the broth.
- Combining the Ingredients: After adding the corn, beans, and chicken, give the chili some time to simmer. This allows the flavors to meld together and the ingredients to heat through thoroughly.
- Final Touches: Stirring in fresh lime juice and cilantro at the end adds brightness and freshness to the dish, balancing the richness of the creamy broth.
Common Mistakes to Avoid
While this recipe is straightforward, there are a few common pitfalls to watch out for:
- Overcooking the Chicken: Since the chicken is already cooked, it just needs to be heated through. Overcooking can make it tough and dry.
- Separating the Cheese: Adding the Neufchatel cheese over too high heat can cause it to separate, leading to a grainy texture. Keep the heat low and stir constantly.
- Not Adjusting Seasoning: Taste the chili before serving and adjust the seasoning as needed. The flavors can change as the chili simmers, so don’t skip this step.
- Skipping the Fresh Ingredients: The lime juice and cilantro add essential freshness to the chili. Don’t leave them out, as they help balance the dish.
Serving and Presentation Tips
How you serve and present your White Chicken Chili can elevate the entire meal. Here are some tips:
- Garnishes: Top the chili with additional chopped cilantro, a squeeze of lime, and a dollop of sour cream for added richness. Sliced avocado and shredded Monterey Jack cheese also make excellent toppings.
- Tortilla Chips: Serve the chili with a side of tortilla chips or strips for a satisfying crunch. You can also crush them over the top of the chili.
- Bread: A side of warm cornbread or crusty bread is perfect for dipping into the chili.
- Serving Bowls: Use deep bowls to serve the chili, which helps keep it warm and allows for plenty of toppings.
How to Serve White Chicken Chili
White Chicken Chili is versatile and can be served in various ways:
- As a Main Dish: Serve it in bowls with all your favorite toppings.
- In a Bread Bowl: Hollow out a round loaf of bread and serve the chili inside for a fun presentation.
- With Rice: Serve the chili over a bed of steamed rice for a more substantial meal.
- As a Dip: This chili can double as a dip for tortilla chips. Serve it at your next party with a big bowl of chips on the side.
Presentation Ideas for White Chicken Chili
Presentation matters, even with a humble dish like chili. Here are some ideas to make your White Chicken Chili look as good as it tastes:
- Colorful Garnishes: Use bright garnishes like cilantro, sliced avocado, and a sprinkle of red pepper flakes to add visual appeal.
- Layered Serving: Serve the chili in clear glass bowls to show off the layers of beans, corn, and chicken.
- Chili Bar: Set up a chili bar with various toppings and let your guests customize their bowls. This is a great idea for casual gatherings.
White Chicken Chili Recipe Tips
To ensure your White Chicken Chili turns out perfect every time, keep these tips in mind:
- Use Leftover Chicken: This recipe is a great way to use up leftover chicken. Rotisserie chicken works particularly well because it's already seasoned and tender.
- Fresh vs. Frozen Corn: Both work well, but if corn is in season, fresh is always best.
- Adjust the Spice Level: Feel free to tweak the amount of cayenne pepper to suit your taste. Start with a small amount, and add more if you like it spicier.
- Make It Ahead: This chili tastes even better the next day, making it a perfect make-ahead meal. Prepare it a day in advance and simply reheat before serving.
Frequently Asked Questions (FAQs)
1. Can I freeze White Chicken Chili?
Yes, White Chicken Chili freezes well. Allow it to cool completely before transferring it to an airtight container. Freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stove over low heat.
2. Can I make this chili in a slow cooker?
Absolutely! To make White Chicken Chili in a slow cooker, sauté the onion and garlic first, then transfer all ingredients (except the lime juice and cilantro) to the slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours. Stir in the lime juice and cilantro just before serving.
3. How can I thicken my White Chicken Chili?
If you prefer a thicker chili, reduce the amount of chicken broth or add a slurry made from cornstarch and water. You can also blend a portion of the beans and stir them back into the chili to thicken it naturally.
4. Is there a vegetarian version of White Chicken Chili?
Yes, you can make a vegetarian version by omitting the chicken and using vegetable broth instead of chicken broth. Add extra beans, or use tofu or tempeh as a protein substitute.
5. What can I serve with White Chicken Chili?
White Chicken Chili pairs well with a variety of sides, including cornbread, rice, tortilla chips, or a simple green salad.
Conclusion
This Quick and Easy White Chicken Chili is a perfect blend of flavors and textures that will warm you up from the inside out. Whether you're looking for a comforting weeknight dinner or a dish to impress your guests, this recipe has got you covered. With its creamy broth, tender chicken, and just the right amount of spice, it's sure to become a staple in your recipe rotation. So, gather your ingredients, follow the simple steps, and enjoy a delicious bowl of White Chicken Chili tonight!
PrintQuick and Easy White Chicken Chili Recipe
This Quick and Easy White Chicken Chili recipe is a deliciously comforting dish, perfect for weeknight dinners. Made with tender shredded chicken, cannellini beans, and a blend of spices, this hearty chili is bursting with flavor. The addition of Neufchatel cheese adds a creamy richness, while lime juice and cilantro provide a fresh finish. Serve with tortilla chips, Monterrey Jack cheese, and avocado for the ultimate meal. Ideal for a quick dinner that doesn't compromise on taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Tex-Mex
- Diet: Gluten Free
Ingredients
- 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 ½ tsp cumin
- ½ tsp paprika
- ½ tsp dried oregano
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- Salt and freshly ground black pepper, to taste
- 1 (8 oz) pkg Neufchatel cheese, cut into small cubes
- 1 ¼ cup frozen or fresh corn
- 2 (15 oz) cans cannellini beans
- 2 ½ cups shredded cooked rotisserie or leftover 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)
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and sauté until soft and translucent, about 5 minutes.
- Add minced garlic and cook for another 30 seconds until fragrant.
- Pour in the chicken broth and add the diced green chilies, cumin, paprika, oregano, coriander, cayenne pepper, salt, and black pepper. Stir well and bring to a simmer.
- Add the Neufchatel cheese and stir until fully melted and incorporated into the broth.
- Add the corn, cannellini beans, and shredded chicken to the pot. Stir to combine and cook until heated through, about 10-15 minutes.
- Stir in fresh lime juice and chopped cilantro.
- Serve hot, garnished with additional cilantro, tortilla chips or strips, Monterrey Jack cheese, and sliced avocado if desired.
Notes
- You can substitute Neufchatel cheese with regular cream cheese if preferred.
- This chili can be made ahead and reheated, allowing the flavors to deepen.
- Adjust the cayenne pepper to your preferred level of heat.
Nutrition
- Serving Size: 1 bowl (approx. ⅙th of recipe)
- Calories: 320
- Sugar: 3g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 4.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 55mg
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