White Chicken Chili Bowl

Name: White Chicken Chili Bowl
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Cuisine: American
Ingredients: 1 medium yellow onion, diced; 2 cloves garlic, minced; 1 tablespoon fresh cilantro, chopped; 1 tablespoon lime juice; 2 cans (14 oz each) low-sodium chicken broth, about 3.5 cups; 2 cans (4 oz each) diced green chiles; 1 can (15 oz) whole kernel corn, drained; 2 cans (15 oz each) white beans, drained and rinsed; 8 oz cream cheese, softened and cubed; Monterrey Jack or Pepper Jack cheese, shredded, for garnish; 2 cups shredded rotisserie or cooked chicken, about 1 lb; 1 teaspoon ground cumin; 1/2 teaspoon chili powder; 1/2 teaspoon dried oregano; 1/2 teaspoon paprika; 1/2 teaspoon ground coriander; 1/4 teaspoon cayenne pepper; Salt and pepper, to taste; 1 tablespoon olive oil

Recipe by Jordan Avery · Updated October 2025

Chicken Soup & Stew

There's something deeply comforting about a steaming bowl of White Chicken Chili that makes it a weeknight hero and a weekend treasure. The creamy texture, the gentle heat from the green chiles, and the tender shreds of chicken come together in a way that feels both cozy and exciting-perfect for chilly evenings, game days, or even a quick but impressive weeknight dinner. Home cooks love it because it's forgiving, adaptable, and delivers big flavor without the fuss.

What Makes This Recipe Special

The chili achieves creaminess through a clever two-step process: blending a portion of the broth, beans, and spices to create a velvety base, then stirring in softened cream cheese for richness and body.
Green chiles and a touch of lime juice add a bright, tangy depth that balances the creamy broth and warm spices, making this chili stand out from traditional red versions.
Using rotisserie chicken cuts down on active prep time while still delivering juicy, flavorful meat, making this recipe a weeknight all-star.
The chili thickens naturally during simmering, so it clings beautifully to toppings like shredded cheese and cilantro, making every bite satisfying.

⏱ 80 mins

American

Servings 6

Ingredients

1 mediumyellow onion, diced

2 clovesgarlic, minced

1 tablespoonfresh cilantro, chopped

1 tablespoonlime juice

2 cans(14 oz each) low-sodium chicken broth, about 3.5 cups

2 cans(4 oz each) diced green chiles

1 can(15 oz) whole kernel corn, drained

2 cans(15 oz each) white beans, drained and rinsed

8 ozcream cheese, softened and cubed

Monterrey Jack or Pepper Jack cheese, shredded, for garnish

2 cupsshredded rotisserie or cooked chicken, about 1 lb

1 teaspoonground cumin

1/2 teaspoonchili powder

1/2 teaspoondried oregano

1/2 teaspoonpaprika

1/2 teaspoonground coriander

1/4 teaspooncayenne pepper

Salt and pepper, to taste

1 tablespoonolive oil

Nutrition

500 caloriesCalories

Per serving · Values are estimates

Instructions

Heat olive oil in a large Dutch oven over medium-high heat. Add diced onion and sauté until translucent and softened, about 4-5 minutes. Add minced garlic and cook for 30 seconds until fragrant.

Pour in chicken broth and add diced green chiles, drained corn, and rinsed white beans. Season with cumin, chili powder, oregano, paprika, ground coriander, cayenne pepper, salt, and pepper to taste.

Increase heat to bring mixture to a boil, then reduce to medium-low. Simmer uncovered for 15 minutes, allowing flavors to blend.

Remove 1 cup of the chili mixture and puree in a food processor or with an immersion blender until smooth. Return blended portion to the pot and mix thoroughly.

Add cubed cream cheese and shredded chicken to the pot. Stir continuously until cream cheese is melted and mixture is fully integrated. Simmer for 5 minutes until chicken is heated through.

Add lime juice and chopped cilantro. Stir to evenly distribute. Simmer briefly, allowing chili to thicken naturally.

Ladle hot chili into bowls and garnish with shredded Monterrey Jack or Pepper Jack cheese. Serve immediately.

Essential Tips

Blend a little at a time

When pureeing a portion of the chili, work in batches if needed to avoid overfilling the blender. Aim for a smooth, pourable consistency-this ensures the blended portion integrates seamlessly when returned to the pot.

Cream cheese at room temp

Make sure the cream cheese is fully softened before adding it to the pot. Cold cream cheese can seize and create lumps, disrupting the smooth texture you're aiming for.

Simmer uncovered

Keep the pot uncovered while simmering after adding the cream cheese and chicken. This helps evaporate excess moisture and thicken the chili to the right consistency.

Adjust to taste

Taste the chili after adding the lime juice and cilantro. If it needs more brightness, add an extra squeeze of lime. For more heat, stir in a diced jalapeño or a pinch of cayenne.

Don't skip the garnish

The shredded cheese doesn't just add flavor-it melts into the chili slightly, adding a silky layer. Fresh cilantro brightens the dish and cuts through the richness, so don't omit it.

Smart Swaps & Variations

Spicier Kick Add 1 minced jalapeño or serrano pepper with the onion, or include an extra can of diced green chiles for a fiery twist.

Lighter Version Swap the cream cheese for 1 cup of whole milk Greek yogurt added at the end, or blend 1 cup of cannellini beans with the broth for creaminess without the cheese.

Vegetarian Replace the chicken with 2 cups of cooked chickpeas or white mushrooms sautéed until golden. Use vegetable broth instead of chicken broth.

Toppings Bar Set out bowls of diced avocado, sour cream, pickled red onions, or crushed tortilla chips for customizable bowls.

What to Serve With This

Crusty garlic bread or warm flour tortillas for dipping and scooping.
A crisp green salad with a tangy lime vinaigrette to cut through the richness.
Chilled Mexican lager or a light pilsner to balance the creaminess.
A simple side of pickled jalapeños or radishes for an extra crunch and tang.

Storage & Reheating

Storage

Store chili in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen over time, making leftovers even more delicious.

Reheating

Reheat gently over medium-low heat on the stovetop, stirring frequently to prevent scorching. Add a splash of broth or water if it thickens too much during storage.

Expert Chef Tips

Toast your spices: Warm the cumin, chili powder, oregano, and paprika in the dry pot for 30 seconds before adding the onion. This blooms their flavors and adds a subtle layer of complexity.
Use an immersion blender for a smoother texture without dirtying another dish. Blend about a quarter of the chili at a time for control and consistency.
For extra body, mash a few beans against the side of the pot with a wooden spoon before adding the cream cheese. This thickens the chili naturally without extra starch.

Equipment You’ll Need

Large Dutch oven or heavy-bottomed pot for even heat distribution
Immersion blender or regular blender for pureeing the chili
Wooden spoon for stirring and mashing beans
Sharp chef's knife and cutting board for dicing onion and mincing garlic

Nutritional Benefits

This chili is a great source of lean protein from the chicken, providing essential amino acids for muscle repair and satiety.
White beans add fiber and plant-based protein, supporting digestive health and keeping you full longer.
The green chiles contribute capsaicin, which may boost metabolism and provide antioxidant benefits.
Using low-sodium broth helps control sodium intake, making this a heart-healthier option compared to traditional chili.

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Frequently Asked Questions

Can I use dried beans instead of canned?

Yes, but soak them overnight and simmer for 45-60 minutes until tender before adding to the chili. Canned beans are more convenient, but dried beans add a deeper, earthier flavor if you have the time.

Is there a substitute for cream cheese?

Greek yogurt or sour cream can work, though they won't provide the same richness. For a dairy-free option, use coconut cream or a vegan cream cheese alternative, but add it gradually to avoid separation.

How can I make this chili ahead of time?

The chili reheats beautifully. Make it a day ahead and store it in the fridge. The flavors meld and deepen, making it even tastier the next day.

Can I freeze this chili?

Yes, freeze it in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop, stirring in a splash of broth if needed to restore consistency.

Why does my chili separate after blending?

This can happen if the blender isn't hot enough or if the cream cheese isn't fully melted before blending. Make sure the chili is simmering gently when you blend it, and add the cream cheese earlier in the process.

Can I use boneless chicken thighs instead of rotisserie chicken?

Absolutely. Sauté 1 lb of boneless chicken thighs with the onion until cooked through, then shred the meat before adding it back to the pot.

How do I adjust the thickness?

If the chili is too thin, simmer uncovered a little longer. If it's too thick, stir in a splash of broth or water while reheating.

Can I make this in a slow cooker?

Yes. Sauté the onion and garlic first, then transfer everything (except the cream cheese and chicken) to the slow cooker. Cook on low for 6-7 hours, then stir in the cream cheese and chicken before serving.