White Chicken Chili

This White Chicken Chili soup recipe is perfect for cold weather. I am craving it right now as cold weather pushes into South Texas for the first time this fall. This and my Tortilla Soup and my Amazing Umami Chili are my go-to soup recipes during the coldest months of the year. I take advantage of Costco’s pre-picked and vacuum sealed rotisserie chicken for this recipe. I usually keep a package or two in my freezer ready to make into this or Chicken Pot Pie. It is a very quick and easy soup that you can prepare in under an hour,

Whiite Chicken Chili
Print Pin
0 from 0 votes

White Chicken Chili

Course Main Course, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings
Calories 248kcal


  • 1 small yellow onion diced
  • 1 tbsp oil or bacon fat
  • 2 cloves garlic finely minced
  • 30 oz low-sodium chicken broth
  • 7 oz 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
  • 8 oz Neufchatel cheese (aka light cream cheese) cut into small cubes
  • 1 1/4 cup frozen or fresh corn
  • 30 oz 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

for serving (optional)

  • Tortilla chips or strips
  • monterrey jack cheese
  • sliced avocado


  • Heat oil in a 6 quart enameled dutch oven 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 blender 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.


Calories: 248kcal | Carbohydrates: 10g | Protein: 29g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 95mg | Sodium: 372mg | Potassium: 106mg | Fiber: 2g | Sugar: 3g | Vitamin A: 132IU | Vitamin C: 6mg | Calcium: 13mg | Iron: 1mg

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.