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 (aka 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 left-over chicken*; 1 Tbsp fresh lime juice; 2 Tbsp chopped fresh cilantro, plus more for serving; Tortilla chips or strips; Monterrey Jack cheese, shredded; Sliced avocado

There’s something so cozy and satisfying about a bowl of homemade White Chicken Chili Soup. The blend of tender chicken, creamy beans, and a hint of spice makes this White Chicken Chili Soup Recipe a comforting favorite I turn to whenever the weather cools or I just want a hearty meal that feels like a hug in a bowl.

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 this White Chicken Chili Soup Recipe more times than I can count, and every time it’s a hit. It’s full of flavor without being too heavy or complicated, and it comes together faster than you might expect. Plus, it’s a wonderful meal to share with family or friends.

Balanced Flavor Profile: The spices create a warm but not overpowering chili that’s creamy and comforting.
Easy to Customize: You can adjust the heat or add your favorite toppings to make it uniquely yours.
Ingredient-Friendly: Uses accessible pantry staples and rotisserie chicken, saving prep time without sacrificing flavor.
One-Pot Meal: Everything cooks in one pot, making cleanup a breeze after such a satisfying dinner.

Ingredients & Why They Work

This White Chicken Chili Soup Recipe brings together ingredients that complement each other beautifully — the richness of the Neufchatel cheese balances the heat from spices like cayenne and cumin, and the white beans add thickness and heartiness without overpowering the fresh flavors.

Yellow Onion: Adds natural sweetness and depth when sautéed, creating the aromatic base of the soup.
Olive Oil: For sautéing, it brings a fruity richness without masking the other flavors.
Garlic: Minced finely to give a pungent kick that enhances the overall savory profile.
Low-Sodium Chicken Broth: A clean, flavorful liquid base that makes controlling salt easy.
Diced Green Chilies: These add mild heat and a subtle smoky note.
Cumin: Earthy and warming, it’s a chili classic that gives the soup its subtle spicy backbone.
Paprika: Adds mild sweetness and color, rounding out the spice mix.
Dried Oregano: Offers herbal brightness that keeps the chili from tasting flat.
Ground Coriander: Lends citrusy undertones, enhancing the fresh lime at the end.
Cayenne Pepper: Just a touch to wake up your taste buds without making it too spicy.
Salt and Pepper: Essential to taste for seasoning balance.
Neufchatel Cheese: This lighter cream cheese melts into the broth for a velvety texture without heaviness.
Corn: Adds sweetness and contrasting texture, the frozen variety works perfectly in a pinch.
Cannellini Beans: Their creamy texture thickens the chili and provides plant-based protein.
Shredded Cooked Chicken: Rotisserie chicken keeps it easy and juicy, the real star protein here.
Fresh Lime Juice: Brightens the entire pot with a fresh, tangy lift.
Fresh Cilantro: Final burst of herbal freshness that brightens every spoonful.
Toppings (Optional): Tortilla chips, monterrey jack cheese, and avocado add custom touches of crunch, creaminess, and coolness.

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

Make It Your Way

I love tweaking my White Chicken Chili Soup Recipe depending on the season or who I’m cooking for. It’s super flexible — I’ve added extra veggies, swapped chicken for turkey, and toned the spice up and down. You’ll find your own favorite combo once you get comfortable with the base recipe.

Vegetarian Variation: I once replaced chicken with sautéed mushrooms and added extra beans for a rich vegetarian chili that even meat-eaters enjoyed.
Spicy Boost: When I want more kick, I add extra diced green chilies or a pinch more cayenne — it wakes up the flavors without overwhelming them.
Chunkier or Creamier: Skipping the bean puree makes it chunkier, which some guests prefer; pureeing more beans makes it silkier, like a cozy stew.
Dairy-Free Option: Swap Neufchatel cheese for a dollop of coconut cream or omit entirely for a lighter soup.

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

Step 1: Sauté the Aromatics

Start by heating olive oil in a large pot over medium-high heat. Toss in your diced onion and cook it until it’s soft and translucent—about 4 minutes. This step really brings out the onion’s natural sweetness and sets the flavor foundation. Add the finely minced garlic then sauté just 30 more seconds so it doesn’t burn but still releases its aroma.

Step 2: Build the Broth and Spice It Up

Pour in the chicken broth and add the diced green chilies along with cumin, paprika, oregano, coriander, and cayenne pepper. Don’t forget to season with salt and pepper to taste here — I usually start light and adjust later. Bring everything just to a boil, then lower the heat to let it simmer gently for 15 minutes, allowing the flavors to marry.

Step 3: Prepare the Beans

Drain and rinse the cannellini beans well to wash away any canning liquid bitterness. Set aside the whole beans for texture, but measure out 1 cup to purée with some broth from the soup. This puree step makes the chili creamy without relying on heavy cream — a trick I absolutely love for a velvety finish!

Step 4: Combine and Simmer

Stir the Neufchatel cheese into the pot, then add the corn, all the beans (pureed and whole), and mix well. Simmer the soup for another 5 to 10 minutes so everything comes together and the cheese melts smoothly. This is when the soup thickens and the flavor really deepens.

Step 5: Finish with Chicken and Freshness

Finally, stir in shredded chicken, fresh lime juice, and chopped cilantro just before serving. The lime adds a sunny brightness that cuts through the richness, while cilantro gives it a pop of herbal freshness. You’ll want to serve it immediately with some tasty toppings.

Top Tip

After making this White Chicken Chili Soup Recipe many times, I’ve learned a few tricks that seriously elevate the final dish. These tips make the difference between good and unforgettable!

Don’t Skip the Bean Puree: Blending only part of the beans adds creaminess and texture without making the soup too heavy—a personal favorite discovery.
Use Rotisserie Chicken: Saves loads of prep time while keeping the chicken juicy and flavorful; I keep one on hand for quick meals like this.
Add Lime Juice Last: Adding lime too early can dull its bright flavor; stirring it in right before serving keeps the freshness vibrant.
Season Gradually: I taste and adjust salt and pepper at the end, which helps avoid oversalting, especially since broth and canned ingredients vary in saltiness.

How to Serve White Chicken Chili Soup Recipe

white chicken chili - Serving Suggestion

Garnishes

I love topping my bowl of White Chicken Chili Soup with fresh chopped cilantro for that herbal zing, shredded monterrey jack cheese because it melts deliciously, slices of creamy avocado for richness, and a handful of crispy tortilla chips for crunch. These add texture and flavors that turn the soup into a complete experience.

Side Dishes

For sides, I usually keep it simple — warm cornbread or a crusty baguette are perfect for dipping. If I’m feeling fancy, I serve with a fresh green salad tossed in a tangy vinaigrette to balance the creamy chili.

Creative Ways to Present

For dinner parties, I like to serve the chili in mini crock bowls with individual topping stations, letting guests personalize their bowls. Adding a wedge of lime and sprigs of fresh cilantro on the side makes it look inviting and festive without extra effort.

Make Ahead and Storage

Storing Leftovers

I store leftover White Chicken Chili Soup in airtight containers in the fridge for up to 4 days. It actually tastes better the next day as the flavors have time to mingle, so if you can, make it ahead and enjoy the next day.

Freezing

This recipe freezes beautifully. Just let it cool completely, then freeze in a sealed container for up to 3 months. When thawed, the texture and flavor stay on point without any extra fuss.

Reheating

I reheat leftovers gently on the stovetop over medium heat, stirring occasionally to prevent sticking. Adding a splash of broth or water helps keep it from thickening too much. If you find it’s slightly less creamy after reheating, a small spoonful of cream cheese stirred in fresh revives that silky feel.

Frequently Asked Questions:

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

Absolutely! The recipe notes that pureeing part of the beans in a food processor makes the chili creamier, but if you don’t have one, you can skip this step. The soup will still be delicious—just a bit chunkier and less silky.

How spicy is this White Chicken Chili Soup Recipe?

The spice level is moderate and warming rather than fiery hot. You get the gentle heat from the cayenne pepper and green chilies balanced by creamy cheese and beans. You can always adjust the cayenne or add fresh chilies if you prefer it spicier.

Can I use fresh chicken instead of rotisserie or leftover chicken?

Yes! You can cook chicken breasts or thighs in the pot before starting the soup or poach them separately and shred the meat. Using leftover or rotisserie chicken is just a shortcut I love for convenience.

What are good toppings for White Chicken Chili Soup?

I recommend fresh cilantro, shredded monterrey jack cheese, slices of avocado, and crunchy tortilla chips. Sour cream or Greek yogurt also works wonderfully if you want an extra creamy, tangy topping.

Final Thoughts

This White Chicken Chili Soup Recipe holds a special place in my kitchen repertoire because it combines comfort, ease, and flavors that shine every single time. Whether you’re making a casual weeknight dinner or feeding a crowd, this soup delivers without fuss. I hope you find as much joy in making and sharing this recipe as I do — there’s something truly cozy about gathering around a warm bowl of chili made with love.