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This white chicken chili is a hearty and creamy soup mixed with shredded chicken, beans, cream cheese, and the right amount of spice. It’s even quick to make, especially when you have leftover chicken!
If you need to feed a crowd or just crave a warm, comforting meal, this white chicken chili is a great choice! Everyone loves this recipe because it uses easy-to-find ingredients packed with flavor that fill you up, like cannellini beans, shredded chicken, and a variety of spices.
Typically, chili is made with beef, red sauce, and pinto or black beans. This white chicken chili swaps the red meat with lean chicken, uses a white sauce made from cheese and broth to make a lighter soup, and blends in some cannellini beans to add a richer texture.
Why Use Cannellini Beans?
Cannellini beans are also known as “white kidney beans,” with the term kidney simply referring to the shape of the beans. These beans have a mild and nutty flavor profile compared to black or pinto beans. In this recipe, we take some of the beans and blend them up to make them as smooth as possible, then add that mixture to our soup base. This process helps the soup have a creamier and thicker texture.
Ingredients
- Beans: You’ll need 2 cans of cannellini beans, but you can also use great northern beans if that’s all you have.
- Cream cheese: I like using cream cheese to make it extra creamy! Full-fat or reduced-fat both work.
- Chicken: You can use any shredded chicken. Feel free to make your own or you can shred a store-bought rotisserie chicken to save some time.
- Seasonings: Garlic, ground coriander, ground cumin, chili powder, salt, oregano, black pepper.
- Green chiles: You’ll need 2 cans of diced green chiles. You can use a mild or mild variety depending on how spicy you want it.
- Vegetables: I used onion for flavor and corn to make it more filling.
How to Make White Chicken Chili
Blend some of the cannellini beans with some chicken broth until completely smooth. This will help to naturally thicken the chili.
In a large pot, sauté some onions and garlic in a little bit of oil until softened and fragrant, then stir in the seasonings, corn, and diced green chiles.
Pour in the blended beans and remaining broth into the pot. Stir, bring to a boil, then turn the heat to low and simmer for 10 minutes.
Stir in the remaining can of beans, the shredded chicken, and the cream cheese.
Remove the pot from the heat, stir in the cilantro and lime juice, and serve immediately.
Suggested Toppings
While this soup is very hearty on its own, I love layering on a few extra toppings! Here are a few suggestions:
- Cilantro
- Sour cream
- Tortilla strips
- Shredded cheese
- Diced avocado
Tip!
Save some time by picking up a cooked rotisserie chicken from your grocery store and shredding it at home, or use any leftover chicken you have in the refrigerator.
Recommended Tools
- Blender: An all-purpose blender is useful for tackling all sorts of different cuisines.
- Dutch oven: I think this is one pot everyone needs in their kitchen, especially for soups and stews!
Storing and Reheating
One of my favorite things about chili is that it stores, freezes, and reheats beautifully!
To store: Transfer the chili to an airtight container and refrigerate for up to 1 week.
To freeze: Transfer cooled chili to a freezer-safe storage bag and freeze for up to 6 months!
To reheat: Place the chili in a pot on the stovetop over medium-high heat and reheat until fully warmed through. Alternatively, you can reheat it in the microwave until hot. The chili may get a little thicker as it sits in the fridge, so feel free to add in a little broth to thin it out.
White Chicken Chili
Ingredients
- 2 (15.5-ounce) cans cannellini beans, drained and rinsed
- 3 ½ cups chicken broth
- 1 ½ tablespoons olive oil
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 2 teaspoons ground coriander
- 1 ½ teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- ½ teaspoon dried oregano
- ½ teaspoon freshly ground black pepper
- 1 (15-ounce) can yellow corn, drained and rinsed
- 2 (4-ounce) cans diced green chiles
- 8 ounces cream cheese, diced into small cubes
- 2 ½ cups cooked shredded chicken
- 2 tablespoons chopped cilantro, plus more for serving
- 1 tablespoon lime juice (about ½ lime)
Instructions
- Blend 1 cup of the cannellini beans and ½ cup of the chicken broth until completely smooth. Set aside.
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion and saute for 3 minutes, stirring occasionally. Add the garlic and saute for 30 more seconds until fragrant.
- Add the coriander, cumin, chili powder, salt, oregano, and black pepper, and cook for 1 minute, stirring occasionally.
- Add the corn and diced green chiles and cook for 2 minutes, stirring occasionally.
- Pour in the blended beans and the remaining 3 cups of chicken broth into the pot. Stir to combine, bring to a boil, reduce heat to low, and simmer uncovered for 10 minutes.
- Add in the cream cheese and stir until completely melted and combined.
- Stir in the remaining cannellini beans and shredded chicken. Cook for 2 more minutes to warm through.
- Remove the pot from the heat and stir in the cilantro and lime juice. Serve in bowls with tortilla chips, shredded cheese, and diced avocado if desired.
Video
Notes
- Corn: If you don’t have canned corn, you could also use 1 ½ cups frozen corn or 2 ears fresh corn.
- Diced green chiles: You can use either mild or hot, depending on how spicy you want it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Erin Jensen of The Wooden Skillet.
Wonderful combination of spices in totally satisfying hot soup. Easy to make and will be a comforting staple for us, especially on cold rainy days.
To Isabel from Isabel
I just made this soup on a rainy cold day. Absolutely delicious!!!! Keep those recipes coming.
Made this today! Left out the chilis and used great northern beans and my family loved it. Even my super picky husband
This was super yummy! Packed with flavor.
So good! I’ve seen a ton of these white chicken chili recipes lately and decided to go with Isabel Eats because another recipe was good. This hit the spot! It took a little longer than 30 mins but was so filling. I added half the cream cheese and it is still so creamy and delicious. Came out perfectly.
I just made this today and it is so good! It was very flavorful and hearty – really great comfort food. And it seems like it will reheat well for lunches for the week which is a plus. I swapped out the canned corn for some frozen fire roasted corn that I had on hand and it came out perfectly.
Best white chili I have made! My whole family loved it. No leftovers!!
I’m so happy you loved it!