White chicken chili delivers bold southwest flavors with a healthy twist. It’s creamy, naturally gluten-free, packed with lean protein, and loaded with fiber-rich beans and vibrant spices. This bowl of goodness is the perfect balance of satisfying comfort and nutrition without any guilt.

We developed this recipe to maximize flavor while staying health-conscious. Our team tested countless variations to perfect the creamy texture and bold seasoning. Whether you’re meal-prepping for the week or need a quick, nutrient-packed dinner, this recipe will check every box!

Why This White Chicken Chili Is Good for You

Rich in protein: With tender shredded chicken and beans, each serving provides 33g of protein to fuel your day.
High in fiber: Cannellini beans and corn pack this dish with gut-friendly fiber.
Low-fat dairy: Using Neufchatel cheese (light cream cheese) delivers creaminess with less fat and calories.
Immune-boosting spices: Cumin, paprika, and oregano are antioxidant-rich and anti-inflammatory.
Gluten-free: Naturally gluten-free ingredients make this chili perfect for those with dietary sensitivities.

Wholesome Ingredients for This White Chicken Chili

Each ingredient in this easy white chicken chili recipe is chosen with both flavor and nutrition in mind. Here’s a closer look at some of the key players:

Cannellini beans: These mild, creamy beans provide plant-based protein and gut-friendly fiber. They also blend beautifully to create a thicker, creamier broth. Substitute with navy or great northern beans if needed.
Green chilies: A mild burst of heat and tangy flavor makes these little peppers a must. Look for canned, diced green chilies for convenience. Swap with roasted poblano peppers if you prefer a smoky flavor.
Neufchatel cheese: This lighter alternative to cream cheese keeps the dish creamy without overloading on fat. Greek yogurt can be used as a substitute for a tangier twist.
Rotisserie chicken: Using pre-cooked shredded chicken saves time and packs each bite with tender, smoky flavor. Substitute with leftover roasted turkey or poached boneless, skinless chicken breasts.

White Chicken Chili Recipe Details

Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

White Chicken Chili 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 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, 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
Tortilla chips or strips, Monterey Jack cheese, sliced avocado for serving (optional)

How to Make White Chicken Chili

Heat olive oil in a large pot over medium-high heat.
Add diced onion and sauté for about 4 minutes until softened.
Add the minced garlic and cook for 30 seconds, stirring frequently until fragrant.
Pour in the chicken broth and stir in green chilies, cumin, paprika, oregano, coriander, cayenne, salt, and pepper. Bring the mixture to a gentle boil, then reduce heat to medium-low and simmer for 15 minutes.
Meanwhile, drain and rinse the beans. Set aside 1 cup of whole beans. Puree another 1 cup of beans with 1/4 cup of broth in a food processor until almost smooth.
Add the cubed Neufchatel cheese to the pot, stirring constantly until melted and incorporated. Stir in the corn, the remaining whole beans, and the pureed beans to thicken the chili.
Simmer for an additional 5-10 minutes until the flavors meld and the chili is creamy.
Stir in the shredded chicken, fresh lime juice, and chopped cilantro. Adjust seasoning to taste.
Serve warm and garnish with extra cilantro, Monterey Jack cheese, sliced avocado, and tortilla chips, if desired.

How to Customize This White Chicken Chili for Your Diet

Keto-friendly: Skip the beans and swap corn for diced zucchini. Add extra chicken for protein.
Vegan: Replace chicken with jackfruit, swap chicken broth with vegetable broth, and use dairy-free cream cheese.
Low-calorie: Cut the Neufchatel cheese in half and use light Greek yogurt for creaminess.
High-protein: Add extra shredded chicken or toss in white quinoa during the simmering step.

Our Team’s Tips for the Best White Chicken Chili

For extra creaminess, ensure the Neufchatel cheese is at room temperature before adding.
Batch cook and freeze individual portions for convenient meals. It keeps for up to 3 months!
Use freshly squeezed lime juice for the brightest, tangiest flavor.
For more spice, add an extra 1/4 tsp cayenne or diced jalapeño during cooking.
Puree more beans for a thicker, stew-like consistency.

White Chicken Chili FAQs

Can I freeze white chicken chili?

Yes! Freeze it in airtight containers for up to 3 months. Reheat over low heat, stirring occasionally, to prevent separating.

How can I make this chili spicier?

For more heat, add diced jalapeño, extra cayenne, or a handful of chopped chipotle peppers in adobo sauce.

What makes this a healthy white chicken chili?

It’s packed with lean protein, fiber, and nutrient-dense spices. We skip heavy cream and use Neufchatel cheese for a lighter creamy texture.

Cooking doesn’t need to compromise your health goals. Let us know in the comments how you plan to enjoy this white chicken chili—are you trying to eat more protein or cut processed foods? We can’t wait to hear about your success!

White Chicken Chili

This white chicken chili is a creamy, healthy dish packed with flavor and lean protein. Perfect for a quick meal, it’s also gluten-free and loaded with fiber-rich ingredients.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine American

Servings 6 servings

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

Instructions

Heat olive oil in a large pot over medium-high heat.
Add diced onion and sauté for about 4 minutes until softened.
Add the minced garlic and cook for 30 seconds, stirring frequently until fragrant.
Pour in the chicken broth and stir in green chilies, cumin, paprika, oregano, coriander, cayenne, salt, and pepper. Bring the mixture to a gentle boil, then reduce heat to medium-low and simmer for 15 minutes.
Meanwhile, drain and rinse the beans. Set aside 1 cup of whole beans. Puree another 1 cup of beans with 1/4 cup of broth in a food processor until almost smooth.
Add the cubed Neufchatel cheese to the pot, stirring constantly until melted and incorporated. Stir in the corn, the remaining whole beans, and the pureed beans to thicken the chili.
Simmer for an additional 5-10 minutes until the flavors meld and the chili is creamy.
Stir in the shredded chicken, fresh lime juice, and chopped cilantro. Adjust seasoning to taste.
Serve warm and garnish with extra cilantro, Monterey Jack cheese, sliced avocado, and tortilla chips, if desired.

Healthy White Chicken Chili Recipe Packed with Flavor