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Creamy White Chilli – A Heartwarming Delight for Chilly Days

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Discover the exquisite taste of our Creamy White Chicken Chili, a delightful blend of hearty beans, tender chicken, and a rich, velvety broth. This recipe offers a lighter twist to the classic beef chili, presenting a highly satisfying dinner alternative. Plus, the leftovers are perfect for a scrumptious lunch the next day.

A Personal Favorite – Creamy White Chicken Chili

While many have crafted the traditional chili with beef and kidney beans, have you ventured into the world of White Chicken Chili? Ideal for chicken enthusiasts or those craving a soup with a creamy punch and a protein-packed punch, this recipe is a game-changer.

The Ingredients That Transform

Wondering what makes this White Chicken Chili a winner? Let’s delve into the key players:

  • Chicken: Opt for rotisserie chicken for a quick fix or use leftover cooked chicken.
  • Garlic and Onion: Elevate the flavor with fresh minced garlic and aromatic onions.
  • Chicken Broth: Consider using homemade broth for an extra burst of flavor.
  • Green Chilies: Go for the mild kind unless you’re craving some heat.
  • Spices: Cumin, paprika, oregano, and coriander form the perfect spice blend.
  • Cannellini Beans: Feel free to swap with great northern beans.
  • Frozen Corn: While canned corn works, frozen corn adds a fresh touch.
  • Neufchatel Cheese: Cream cheese is an excellent alternative.
  • Lime and Cilantro: Fresh lime and cilantro for that zesty finish.
  • Toppings: Avocado, tortilla chips, and cheese for the finishing touch.

Crafting the Best White Chicken Chili

Embark on the journey to crafting the best White Chicken Chili with these simple steps:

  1. Sauté Aromatics: Heat olive oil and sauté onions and garlic.
  2. Spice It Up: Add chicken broth, green chilies, and an array of spices. Bring to a boil, then simmer.
  3. Bean Magic: Drain and rinse beans, reserving some for a creamy puree. Add Neufchatel cheese and corn.
  4. Chicken Dance: Stir in shredded chicken, lime juice, and cilantro. Serve with your favorite toppings.

The Creamy Secret

Ever wondered how to achieve that creamy texture without excessive dairy or flour? The trick lies in pureeing some Cannellini beans with soup broth, creating a luxurious consistency. This tip, inspired by watching Giada on Food Network, elevates our White Chicken Chili to a whole new level.

Perfect Occasions for White Chicken Chili

Whether it’s a busy fall weeknight, a cozy winter evening, Halloween, or a football Sunday, this White Chicken Chili is your go-to comfort food. And yes, you can make it even more effortless with a crockpot!

White Chicken Chili in a Crockpot

For a hands-free cooking experience:

  • Use raw chicken breasts at the beginning.
  • Sauté onions and garlic separately for added crunch prevention.
  • Cook on high for 3 hours or low for 5-6 hours.
  • Add softened Neufchatel cheese after removing chicken.
  • Stir in pureed beans, corn, shredded chicken, lime, and cilantro.

Rotisserie Chicken Revelation

Originally featuring chicken breasts, our recipe has evolved. Rotisserie chicken or leftover chicken adds ease, flavor, and ensures you won’t end up with dry chicken breasts.

Creamy White Chilli – A Heartwarming Delight for Chilly Days

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Course: MainCuisine: American


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Experience the comforting richness of Creamy White Chicken Chilli, a delightful twist away from the usual beef chilli, offering warmth and satisfaction in every bite.


  • 2 cloves garlic, finely minced

  • 1 (7 oz) can diced green chilies

  • 2 (14.5 oz) cans low-sodium chicken broth

  • 1 1/2 tsp cumin

  • 1/2 tsp paprika

  • 1/2 tsp dried oregano

  • 1/2 tsp ground coriander

  • 1/4 tsp cayenne pepper

  • 1 tbsp olive oil

  • 1 small yellow onion, diced

  • 1 (8 oz) pkg Neufchatel 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 leftover chicken

  • 1 tbsp fresh lime juice

  • 2 tbsp chopped fresh cilantro, plus more for serving

  • Salt and freshly ground black pepper, to taste

  • Tortilla chips or strips, Monterey Jack cheese, sliced avocado for serving (optional)


  • Heat olive oil in a large pot over medium-high heat. Sauté onion for 4 minutes, then add garlic and sauté for an additional 30 seconds.
  • Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
  • Drain and rinse beans, reserving 1 cup. Puree 1 cup of beans with 1/4 cup of soup broth until nearly smooth.
  • Add Neufchatel cheese, corn, whole beans, and pureed beans to the pot. Stir well and simmer for an additional 5-10 minutes.
  • Stir in chicken, fresh lime juice, and cilantro. Serve with Monterey Jack cheese, additional cilantro, and optional toppings like avocado and tortilla chips.
  • Note: If you don’t have a food processor, skip the pureeing step for a slightly less creamy texture.



  • If you don’t own a food processor, you can skip the pureeing step for a slightly less creamy texture.

Nutrition Facts

  • Serving Size: 6g
  • Total number of serves: 1
  • Calories: 383kcal
  • Carbohydrates: 35g
  • Protein: 33g
  • Fat: 14g
  • Saturated Fat: 6g
  • Cholesterol: 77mg
  • Sodium: 525mg
  • Potassium: 516mg
  • Fiber: 8g
  • Sugar: 5g

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