Name: White Chicken Chili Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 small yellow onion, diced; 1 tbsp olive oil; 2 cloves garlic, finely minced; 2 (14.5 oz) cans low-sodium chicken broth; 1 (7 oz) can 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; 1 (8 oz) pkg Neufchatel cheese (light cream cheese), cut into small cubes; 1 1/4 cup frozen or fresh corn; 2 (15 oz) cans cannellini beans; 2 1/2 cups shredded cooked rotisserie or leftover chicken; 1 Tbsp fresh lime juice; 2 Tbsp chopped fresh cilantro, plus more for serving; Tortilla chips or strips; Monterrey Jack cheese; Sliced avocado

There's something irresistibly cozy about a bowl of warm and creamy chili — and this White Chicken Chili Soup Recipe hits all the right notes with tender chicken, gentle heat, and smooth texture. I promise, once you make this, it’ll quickly become your go-to comfort meal for chilly days or anytime you want something hearty but not heavy.

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make White Chicken Chili Soup Recipe
Top Tip
How to Serve White Chicken Chili Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
White Chicken Chili Soup Recipe

Why You'll Love This Recipe

I’ve made quite a few chilis over the years, but this white chicken chili stands out because it’s so creamy and flavorful without being heavy. It’s perfect when you want that cozy soup feeling but with a fresh twist, and trust me, you’re going to appreciate the balance of spices and that lovely lime brightness. Plus, it’s surprisingly simple!

Creamy yet light: Thanks to the Neufchatel cheese and pureed beans, the soup gets that creamy texture without feeling like a heavy chowder.
Flavor-packed with subtle heat: The blend of cumin, coriander, and a touch of cayenne creates warmth without overwhelming your palate.
Quick and easy: Using rotisserie chicken and canned beans makes this recipe totally doable on weeknights.
Customizable: Whether you want it spicier, dairy-free, or loaded with toppings, there’s plenty of room to make it yours.

Ingredients & Why They Work

This recipe’s ingredients combine to create that signature cozy, creamy chili flavor and texture. Each element brings something unique to the pot — from the tangy Neufchatel cheese softening the spices, to the beans adding protein and body. Here are a few tips for picking the best versions to ensure your chili is spot on!

Yellow onion: Offers sweetness and a mellow base; make sure it’s finely diced so it softens evenly.
Olive oil: I always go for extra virgin for good flavor, but a neutral oil works if you prefer.
Garlic: Fresh garlic is essential—mince it finely so it blends in without overpowering.
Chicken broth: Low-sodium is best to control saltiness; homemade broth adds extra depth if you have it.
Diced green chilies: Adds gentle heat and a little zing. I use canned mild chilies to keep it approachable.
Spices (cumin, paprika, oregano, coriander, cayenne): Fresh spices make a noticeable difference, so try to use ones you purchased recently.
Neufchatel cheese: This light cream cheese melts beautifully and keeps the soup creamy without heaviness.
Corn: Frozen or fresh, corn lends a sweet pop and pretty texture contrast.
Cannellini beans: Provide softness and a creamy consistency when partially pureed.
Rotisserie chicken: Using store-bought cooked chicken saves so much time, but leftover homemade roast chicken works wonders too.
Fresh lime juice: A must for that bright finish that balances richness and spices perfectly.
Fresh cilantro: Adds fresh, herbaceous notes and a burst of color.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I like to tweak this White Chicken Chili Soup Recipe depending on the mood or what’s in my fridge. It’s forgiving, so don’t hesitate to personalize; that’s the fun part! You can dial up the spice for heat lovers or mellow it out with milder toppings.

Variation: Once, I swapped Neufchatel cheese for an equal amount of Greek yogurt stirred in at the end for tang and creaminess—loved the slight twist it gave!
Make it vegan: Try substituting chicken with roasted cauliflower or jackfruit, and use vegetable broth instead.
For more heat: Add diced jalapeños along with the green chilies or sprinkle extra cayenne to taste.
Seasonal twist: In summer, I sometimes add fresh diced tomatoes or roasted peppers for extra freshness.

Step-by-Step: How I Make White Chicken Chili Soup Recipe

Step 1: Sauté the Aromatics

Start by heating your olive oil in a large pot over medium-high heat. Toss in the diced onion and sauté for about 4 minutes until it's soft and translucent. You'll want to stir occasionally and watch for that lovely golden edge—this develops a subtle sweetness. Then add the finely minced garlic and cook just 30 seconds longer; garlic burns easily, so keep an eye on it and stir constantly.

Step 2: Build the Flavor Base

Pour in the chicken broth and stir in the diced green chilies and your blend of spices—cumin, paprika, oregano, coriander, and a pinch of cayenne. Season with salt and pepper to taste. Bring this mixture just to a boil, then reduce the heat to medium-low. Let it simmer gently for 15 minutes to allow all those spices to meld. This is where the magic of flavor really starts!

Step 3: Prep and Puree the Beans

Drain and rinse your cannellini beans thoroughly. Scoop out 1 cup of the beans and pop them into a food processor with about ¼ cup of the soup broth. Pulse until smooth or nearly smooth — this step is key for that creamy texture that sets this chili apart from others. If you don’t have a food processor on hand, don’t worry; just add all the beans whole and your soup will still be delicious, just a bit chunkier.

Step 4: Let It Simmer and Creamify

Add the Neufchatel cheese cubes, corn, whole beans, and the pureed beans to the pot. Stir everything well to combine and let the soup simmer for another 5 to 10 minutes. The cheese will melt into the broth, creating that smooth, creamy texture we’re aiming for. Stir occasionally to prevent sticking, and taste as you go — adjust seasoning if needed.

Step 5: Finish with Chicken and Freshness

Finally, stir in shredded rotisserie chicken, fresh lime juice, and chopped cilantro. This final step adds both protein and a burst of brightness that rounds out the flavors beautifully. Give the soup one last gentle stir and it’s ready to serve!

Top Tip

I’ve made this White Chicken Chili Soup Recipe dozens of times, and these little tricks truly make a difference. Paying attention to these details will make sure every bowl you serve is rich in flavor and texture without any guesswork.

Puree the beans partially: This simple step transforms the soup's creaminess without adding extra cream or flour.
Don’t overcook the garlic: Adding garlic too early or cooking it too long can introduce bitterness — 30 seconds right after the onion softens is perfect.
Use fresh lime juice last: Adding lime too early will cook off the bright flavor, so reserve it for the end for maximum zest.
Adjust spice levels carefully: Start with the suggested cayenne and add more only after tasting to avoid an overpowering heat.

How to Serve White Chicken Chili Soup Recipe

White Chicken Chili - Serving Suggestion

Garnishes

When I serve this chili, I love topping it with freshly chopped cilantro and a sprinkle of shredded Monterey Jack cheese that melts deliciously. Sliced avocado adds creaminess and a fresh cool contrast, especially welcome if you ramp up the heat. Crunchy tortilla chips or strips bring a fun texture difference and make it feel like a festive meal.

Side Dishes

To keep dinner simple, I usually pair this soup with a crisp green salad or warm cornbread for dipping. If you want something heartier, roasted sweet potatoes or a side of black beans complement it wonderfully.

Creative Ways to Present

For dinner parties or cozy nights in, I like to serve the chili in mini cast iron skillets or rustic mugs with a side bowl of toppings, letting guests customize their bowls. Adding a small wedge of lime on the side and a sprig of cilantro lifts the presentation to something special without much effort.

Make Ahead and Storage

Storing Leftovers

After enjoying dinner, I let the leftover chili cool completely before transferring it to airtight containers. Stored in the fridge, it keeps beautifully for about 3 to 4 days, and the flavors actually deepen overnight, making leftovers even better.

Freezing

I’ve frozen this chili a few times, especially for busy weeks. Just make sure to choose freezer-safe airtight containers and leave a bit of room for expansion. It freezes well for up to 3 months without losing that creamy texture or flavor. When ready, thaw overnight in the fridge.

Reheating

To reheat, gently warm the chili on the stove over low-medium heat, stirring regularly to prevent sticking and to distribute heat evenly. You might want to add a splash of broth or water if it feels too thick. Avoid microwaving in large portions as it can heat unevenly.

Frequently Asked Questions:

Can I make this White Chicken Chili Soup Recipe without a food processor?

Absolutely! The recipe suggests pureeing only part of the beans to achieve a creamy texture, but if you don’t have a food processor, you can skip this step. Your chili will be chunkier but still delicious and flavorful.

What’s the best cheese to use in this recipe?

Neufchatel cheese is recommended because it melts smoothly and is lighter than cream cheese, but if you can’t find it, regular cream cheese works well too. Adding shredded Monterey Jack cheese as a garnish also adds wonderful flavor and creaminess.

Can I use fresh chicken instead of rotisserie?

Definitely! Cooked shredded chicken works best, so if you’re using fresh chicken breasts or thighs, poach or roast them first, then shred before adding to the soup. Using rotisserie chicken saves time and adds a nice depth of flavor.

How spicy is this White Chicken Chili Soup Recipe?

It has a mild warmth thanks to the combination of spices and green chilies, but the cayenne pepper is used sparingly. If you like it hotter, you can add extra cayenne or fresh jalapeños to your preference.

Final Thoughts

This White Chicken Chili Soup Recipe feels like a warm hug in a bowl — easy to make, comforting to eat, and incredibly satisfying. I love how flexible it is, perfect for busy nights or when I want to impress friends without fuss. Give it a try and I bet it’ll become one of your favorite easy soups, too. You’ll enjoy that perfect blend of creamy, tender, and subtly spiced flavors every single time.