This White Chicken Chili is the kind of meal that settles into your hands and your heart. I first made it on an unusually chilly spring evening when I wanted something lighter than a beef chili but still deeply comforting. Using rotisserie chicken and a can of cannellini beans kept the process simple, and adding Neufch2tel light cream cheese gave the broth a silky richness without weighing it down. The balance of cumin, coriander and a whisper of cayenne gives warmth without overpowering the fresh brightness of lime and cilantro at the end. It became an instant favorite the first time my family gathered round and passed around tortilla chips, melted Monterrey Jack and ripe avocado slices.

I remember stirring the pot and thinking how smart it felt to pur9e just a portion of the beans with a little broth to thicken the soup naturally. That small technique changed the texture from brothy to creamy and made leftovers taste even better the next day. This makes about 8 cups and easily feeds six as a main dish. It9s forgiving, pantry-friendly and ideal when you want something cozy fast: start to finish it takes under an hour and most of that is simmering time, so you can finish a salad or warm some corn tortillas while the flavors develop.

Ingredients

• Yellow onion: 1 small, diced. Look for a firm onion without soft spots; the mild sweetness caramelizes slightly as it saut9es and becomes the aromatic backbone of the base.
• Olive oil: 1 tablespoon. Use a good-quality extra virgin for best flavor at the start of cooking; it seasons the pan and carries the spices.
• Garlic: 2 cloves, finely minced. Fresh garlic gives the bright pungency this dish needs1 avoid pre-minced jarred garlic if you can for fresher flavor.
• Low-sodium chicken broth: Two 14.5-ounce cans. Low-sodium allows you to control saltiness; use a quality brand or homemade stock for richer depth.
• Diced green chiles: One 7-ounce can. Mild and flavorful, they add a roasted green note without too much heat. Hatch or mild roasts both work.
• Spices: 1 1/2 teaspoons ground cumin, 1/2 teaspoon paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon ground coriander, 1/4 teaspoon cayenne. Toast spices briefly in the oil with the onion to bloom their aroma.
• Neufch2tel (light cream cheese): One 8-ounce package, cut into small cubes. Melts into the broth for creaminess with less fat than full cream cheese.
• Corn: 1 1/4 cups frozen or fresh. Adds a pop of sweetness and texture; fresh kernels are great in summer, frozen are convenient year-round.
• Cannellini beans: Two 15-ounce cans. Rinse and drain; one cup gets pur9ed to thicken the soup and the rest stay whole for bite and fiber.
• Cooked shredded chicken: 2 1/2 cups, rotisserie or leftover chicken. Using pre-cooked chicken prevents overcooking and adds savory roasted flavor.
• Lime juice: 1 tablespoon fresh. Adds bright acidity at the end to lift the dish and balance the creaminess.
• Fresh cilantro: 2 tablespoons chopped, plus more for serving. Fresh herbs give that final fresh note and color contrast.
• Optional toppings: Tortilla chips or strips, Monterrey Jack cheese, sliced avocado. These create texture and creaminess when served.

Instructions

Saut9 the aromatics: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the diced small yellow onion and saut9 about 4 minutes until softened and translucent, stirring occasionally to prevent browning. Add 2 cloves minced garlic and cook 30 seconds until fragrant; don9t let the garlic darken or it will taste bitter. Add liquids and spices: Pour in two 14.5-ounce cans low-sodium chicken broth and add the 7-ounce can diced green chiles. Stir in 1 1/2 teaspoons ground cumin, 1/2 teaspoon paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon ground coriander and 1/4 teaspoon cayenne. Season with salt and freshly ground black pepper to taste. Bring just to a boil, then reduce heat to medium-low and simmer gently for 15 minutes to marry the flavors. Prepare the beans for creaminess: Drain and rinse the two 15-ounce cans cannellini beans. Measure out 1 cup and set aside the remaining whole beans. Place the measured cup of beans in a food processor with 1/4 cup of the soup broth and pur9e until nearly smooth; this creates a natural thickener without flour or cream. If you don9t have a food processor, mash the beans with a potato masher or fork. Finish the base: Add the 8-ounce package of Neufch2tel cut into small cubes, the 1 1/4 cups corn and both the whole and pur9ed beans to the pot. Stir until the cheese melts into the broth and it reaches a creamy, velvety consistency; simmer for an additional 5 to 10 minutes so the flavors meld and corn cooks through. Stir in chicken and brighteners: Fold in 2 1/2 cups shredded cooked chicken, 1 tablespoon fresh lime juice and 2 tablespoons chopped fresh cilantro. Heat just until the chicken is warmed through, taste and adjust salt and pepper. Serve bowls garnished with Monterrey Jack cheese, extra cilantro leaves, avocado slices and tortilla chips or strips if desired.

Storage Tips

Cool the chili to near room temperature before refrigerating to preserve texture. Transfer to airtight containers in individual portions for quick lunches; glass containers with tight lids work best and reheat evenly. Refrigerated portions will keep up to 4 days. For longer storage, freeze in freezer-safe containers or heavy-duty freezer bags, leaving 1 inch of headspace for expansion; label with the date and use within 3 months. Reheat gently on the stove over low heat to avoid breaking the dairy; add a splash of broth or water if it becomes too thick, and stir constantly until warmed through.

Ingredient Substitutions

If you can9t find Neufch2tel, use full-fat cream cheese but reduce to 6 ounces to prevent heaviness, or stir in 1/2 cup plain Greek yogurt off the heat for tang and creaminess. Swap cannellini beans for great northern beans at a 1:1 ratio. Use rotisserie chicken for depth; shredded cooked turkey works well, and for a vegetarian option omit chicken and add an extra can of beans and 1 cup of diced roasted vegetables. For dairy-free versions, replace the cream cheese with 1/2 cup canned coconut milk and a tablespoon of cornstarch slurry to help thicken while keeping a neutral flavor profile.

Serving Suggestions

Serve this with warm corn tortillas or sturdy tortilla chips for scooping. Offer bowls of shredded Monterrey Jack, sliced avocado, chopped cilantro, lime wedges and thinly sliced jalape 1os for a customizable experience. Pair with a simple green salad dressed with lime and olive oil to cut through the creaminess, or roasted sweet potatoes for a heartier plate. For entertaining, keep toppings in small bowls so guests can personalize each bowl.

Cultural Background

White chicken chili is an American adaptation of chili traditions that often replace red kidney beans and beef with white beans and poultry. It borrows flavors from Southwestern cuisine1 especially cumin, coriander and green chiles1 while embracing a creamier, milder profile that became popular in home kitchens for being approachable and adaptable. The use of rotisserie chicken reflects modern convenience cooking, while the lime and cilantro finish nod to Mexican and border flavors.

Seasonal Adaptations

In summer, use fresh corn and char the kernels on the grill for a smoky note; in winter, frozen corn works just as well and provides consistency. Add roasted poblano peppers in the fall for an earthy depth. For holiday variations, fold in roasted squash or sweet potato cubes to make the dish more substantial and colorful. Brighten winter bowls with extra lime and a handful of fresh herbs so it doesn9t feel too heavy.

Meal Prep Tips

Portion into individual microwave-safe containers after cooling for easy weekday lunches. Keep cheese and avocado toppings separate until serving to maintain texture. If you plan to freeze, avoid adding avocado; instead freeze plain and add fresh avocado when reheating. When reheating from frozen, thaw overnight in the refrigerator for best texture, then warm slowly on the stovetop with a splash of broth, stirring frequently.

This White Chicken Chili is one of those dishes that becomes more familiar each time you make it1 you learn little adjustments to suit your family9s preferences. It9s reliable, flexible and always welcome at a busy table. I hope it brings as much warmth to your home as it has to mine.