The Best White Chicken Chili

Everyone loves a great fall and winter soup recipe and this white chicken chili is a favorite in our family. The minute the weather cools down, we can’t wait to add this soup into our meal rotation. This white chicken chili is creamy, comforting and packed with vegetables. Simply put, it’s the best! We’ve been making this soup for years and it continues to be a favorite. Over time, I’ve played around with the ingredients and cooking styles to come up with what I think is the best white chicken chili and I’m excited to share the recipe today!

Creamy White Chicken Chili

I think what makes this white chicken chili the best is the creaminess. In order to achieve the perfect creamy texture, I puree part of the beans and broth together in a food processor or blender before adding to the soup. This added step makes such a difference in this white chicken chili recipe. Although, I have skipped it a time or two due to time constraints and it is still delicious!

Our Family’s Favorite White Chicken Chili

The combination of vegetables, beans and toppings is delightful and also makes for a hearty and somewhat healthy meal. Since I first started making this soup recipe years ago, I have cut back on the amount and type of cream cheese (switching to the type with 1/3 of the fat) in order to make it a little healthier. I have also noticed that reducing the amount of green chiles was best for our family, as adding too many of them had too much of a “kick” for the boys to enjoy. I recommend using mild green chiles, as these will add plenty of spice and flavor to the soup without being overwhelming, in my opinion. Another reason that this white chicken chili is a family favorite is because it is very quick and easy to make. It’s not a soup that you have to cook for hours and hours. I will say, it is immediately delicious, but I always tend to think soups are even better the next day and this one is no exception!

White Chicken Chili in a Crockpot

I typically make this white chicken chili in a large pot on the stovetop because it’s quick and easy. However, if you would like to make it in a crockpot, that would work as well. In order to make this soup in a crockpot, add raw chicken breasts with the spices, broth, and chilies and cook on high for 3 hours or low for 5-6 hours. Remove the chicken and shred it. Add softened cream cheese and when it melts, add in the pureed bean mixture, beans, corn, shredded chicken, lime and cilantro until heated.

White Chicken Chili Toppings

When you’re making this white chicken chili recipe, don’t forget to add the toppings! Our family likes to set up a little topping bar so everyone can choose which ones to add. Some of our favorites are tortilla chips, fresh avocado and cheese. I mean, can you ever really have too much cheese?

*This recipe is adapted from the Cooking Classy White Chicken Chili Recipe.

White Chicken Chili Ingredients

Servings: 12 servings | Prep Time: 15 minutes | Cook Time: 35 minutes

• 2 tbsp olive oil

• 4 (14.5 oz) cans low-sodium chicken broth

• 1 (7 oz) can diced mild green chilies

• 3 tsp cumin

• 1 tsp paprika

• 1 tsp dried oregano

• 1 tsp ground coriander

• 1/2 tsp cayenne pepper

• garlic powder, to taste

• salt and freshly ground black pepper , to taste

• 1 (8 oz) package reduced-fat cream cheese, cut into small cubes

• 2 1/2 cup frozen or fresh corn

• 4 (15 oz) cans cannellini beans

• 5 cups shredded cooked rotisserie or left-over chicken

• 2 Tbsp fresh lime juice

• 4 Tbsp chopped fresh cilantro, plus more for serving

• Optional Toppings: Tortilla chips, different cheeses, fresh avocado

How to Make White Chicken Chili

1. Heat olive oil in a large pot over medium-high heat.

2. Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt, pepper and garlic powder to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.

3. 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 food processor along with 1/4 cup broth from soup, puree until nearly smooth.

4. Add reduced-fat cream cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer.

5. Stir in chicken, fresh lime juice and cilantro. Serve with toppings as desired - We like fresh avocado, tortilla chips and extra cheese.

Easy White Chicken Chili Recipe

And that’s it, easy-peasy! You can store leftovers in the fridge (without toppings) for 5 days or freeze for 3 months. I always think this white chicken chili is even better the next day. If you make our favorite soup recipe, I’d love to hear how you like it! Did you make it using these same ingredients or switch it up a bit? What toppings did your family enjoy adding? Do you have a similar recipe you love and recommend? Please share your experiences in the comments below and we can all learn from them together!

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