Creamy Hearty Chicken Chili

This white chicken chili has become my go-to comfort meal when the weather turns cool. Its creamy texture and mild heat create the perfect balance that even picky eaters enjoy while still delivering impressive flavor that makes dinner guests ask for the recipe.

I first made this chili during a particularly cold week when I needed something to warm my family from the inside out. The first pot disappeared so quickly I had to make a second batch the next day. Since then it has become our favorite alternative to traditional beef chili.

Ingredients

• Yellow onion the aromatic base that starts building flavor from the very beginning
• Olive oil for sautéing with a clean flavor that does not overpower
• Garlic adds essential depth and savory notes to the chili
• Low sodium chicken broth allows you to control the salt level while providing rich flavor
• Diced green chilies for mild heat and authentic southwestern flavor use fire roasted for extra depth
• Cumin paprika oregano coriander and cayenne create the perfect spice blend look for fresh spices if yours have been sitting too long
• Neufchatel cheese lighter than regular cream cheese but still adds incredible creaminess
• Corn adds sweet pops of texture and color frozen works perfectly year round
• Cannellini beans provide body and protein with a creamy texture when partially pureed
• Rotisserie chicken saves time and adds more flavor than plain cooked chicken
• Fresh lime juice brightens all the flavors and balances the richness
• Cilantro adds fresh herbal notes that really make the dish sing

Step-by-Step Instructions

Create Aromatics Base

Heat olive oil over medium high heat then add diced onion cooking for a full 4 minutes until translucent and beginning to turn golden at the edges. This initial step builds the flavor foundation for the entire dish. Add garlic and cook just 30 seconds more being careful not to burn it which would add bitterness.

Develop The Broth

Pour in chicken broth then add green chilies and all dry spices. This step allows the spices to bloom in the hot liquid releasing their essential oils and flavors. Let the mixture come just to a boil before reducing to a simmer for 15 minutes which gives time for the flavors to meld together beautifully.

Create Creaminess

Drain and rinse the beans thoroughly then set aside most whole while pureeing 1 cup with a little broth. This clever technique adds body and creaminess without needing excessive dairy. Add the Neufchatel cheese corn and all beans both whole and pureed to create layers of texture. The 5 to 10 minute simmer helps everything come together.

Finish The Chili

Add the shredded chicken lime juice and cilantro at the very end. This preserves the bright flavors of the lime and herbs while ensuring the chicken stays tender. Give everything a final gentle stir allowing the chicken to warm through before serving.

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I particularly love how the Neufchatel cheese melts into the broth creating silky richness without making the chili heavy. My family tells the story of the time I made this for unexpected guests who showed up during a snowstorm and they still talk about it being the best chili they ever had despite having to stretch it with extra beans and broth.

Make-Ahead and Storage

This white chicken chili actually improves with time making it perfect for meal prep. Store it in airtight containers in the refrigerator for up to 4 days. The chili will thicken considerably when chilled so add a splash of chicken broth when reheating to restore the original consistency. Warm it gently on the stovetop or microwave stirring occasionally until heated through.

Freezing Instructions

Freeze this chili for up to 3 months in portion sized containers for easy future meals. For best results thaw overnight in the refrigerator before reheating. If freezing I recommend doing so before adding the final garnishes of cheese avocado and cilantro which can be added fresh when serving for the best texture and appearance.

Substitutions and Variations

For dairy free version replace the Neufchatel cheese with cashew cream made by blending soaked raw cashews with water until smooth. The pureed beans help maintain creaminess even without cheese. For extra heat add a diced jalapeño with the onions or increase the cayenne. Turkey works beautifully as a substitute for chicken especially after Thanksgiving when you have leftovers. For a vegetarian version omit the chicken increase the beans and use vegetable broth instead.

Serving Suggestions

This chili creates a beautiful presentation when served in deep bowls topped with a sprinkle of shredded Monterey Jack cheese fresh cilantro leaves thin avocado slices and a few tortilla strips for crunch. For a complete meal serve with warm cornbread on the side or a simple green salad dressed with lime vinaigrette to complement the flavors in the chili. For casual gatherings set up a toppings bar so guests can customize their bowls.

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Common Questions

→ Can I use raw chicken instead of rotisserie chicken?

Yes, you can use 1 pound of raw chicken instead of rotisserie chicken. Cook it at the beginning of the process, but note that rotisserie chicken adds better flavor and prevents overcooking the meat.

→ What can I substitute for Neufchatel cheese?

Regular cream cheese works perfectly as a substitute for Neufchatel. For a lighter option, try Greek yogurt or sour cream, though the consistency will be slightly different.

→ Is pureeing the beans necessary?

Pureeing a portion of the beans helps create a creamier texture, but it's optional. If you don't have a food processor, you can skip this step, though the chili won't be quite as thick and creamy.

→ How spicy is this white chicken chili?

This chili has a mild to medium heat level from the green chilies and cayenne pepper. For less spice, reduce or omit the cayenne pepper. For more heat, add additional cayenne or fresh jalapeños.

→ Can this white chicken chili be made ahead of time?

Yes, this chili tastes even better the next day as flavors meld. Store refrigerated for up to 3 days or freeze for up to 3 months. Reheat gently on the stovetop, adding a splash of broth if needed to thin the consistency.

→ What can I serve with white chicken chili?

Serve with tortilla chips, cornbread, or warm flour tortillas. Suggested toppings include shredded Monterey Jack cheese, diced avocado, fresh cilantro, lime wedges, sour cream, or sliced jalapeños.