Best Ever White Chicken Chili Recipe

Best Ever White Chicken Chili is the kind of meal that proves comfort food does not have to take all afternoon. It is creamy, cozy, gently spicy, full of tender chicken and beans, and ready in just 35 minutes with pantry staples and a few easy shortcuts.

This recipe has that “I need dinner now, but I still want it to feel homemade” energy. It is perfect for cold nights, long workdays, busy weeknights, casual game days, and those evenings when you want something warm without making a complicated meal.

The first time I made a version like this, it came together almost by accident. A little leftover rotisserie chicken, canned beans, chicken broth, green chilies, and a block of Neufchatel cheese turned into a pot of chili that tasted far more comforting than the effort behind it.

That is the beauty of this white chicken chili. It leans on simple ingredients, but the finished bowl tastes creamy, flavorful, hearty, and completely satisfying.

The Neufchatel cheese melts into the broth and gives the chili a velvety texture without needing flour or a roux. The cumin, paprika, oregano, coriander, and cayenne bring warmth, while lime juice and cilantro brighten everything at the end.

It serves six, which makes it practical for family dinners or small gatherings. It also stores and freezes well, so you can save portions for the kind of future day when a cozy bowl of chili feels like a gift.

Why You’ll Love This White Chicken Chili

You will love this White Chicken Chili because it gives you creamy comfort without a long cooking process. In about 35 minutes, you can have a hearty pot of chili ready to ladle into bowls.

The texture is rich and smooth thanks to Neufchatel cheese. It melts into the broth and turns the chili creamy without making it feel too heavy.

The flavor is warm and balanced. Cumin gives depth, paprika adds color and warmth, oregano brings an herby note, coriander adds something special, and cayenne brings just a small kick.

It is also wonderfully practical. Rotisserie chicken, canned beans, frozen corn, canned broth, and canned green chilies make this recipe easy to pull together without a complicated shopping list.

The chili is hearty enough to be a full meal. Chicken and cannellini beans give it body, protein, and satisfying texture.

It is also easy to serve with toppings. Tortilla chips, Monterey Jack cheese, avocado, cilantro, sour cream, and lime all make each bowl feel fresh and personal.

A Creamy Chili Built for Real Life

This recipe works because it does not try to make dinner harder than it needs to be. The base starts with onion and garlic sautéed in olive oil, then broth, chilies, and spices build flavor quickly.

The Neufchatel cheese is added in cubes so it melts into the hot broth. Stirring it in gradually helps avoid clumps and creates a smoother chili.

The corn, beans, cooked chicken, and lime juice go in near the end. They only need enough simmering time to warm through and let the flavors come together.

Fresh cilantro is stirred in right before serving. That final touch keeps the chili from tasting too rich and gives it a bright finish.

Because this chili uses cooked chicken, it is especially helpful when you have leftover rotisserie chicken. You get all the comfort of a slow-simmered meal without waiting hours.

It is the kind of recipe that feels flexible, forgiving, and useful. You can make it mild, make it spicy, cook it on the stovetop, or adapt it for the slow cooker.

Recipe Details

• Recipe Name: Best Ever White Chicken Chili Recipe
• Recipe Style: Creamy stovetop white chicken chili
• Total Time: 35 minutes
• Servings: 6
• Main Protein: 2 1/2 cups shredded cooked chicken
• Beans: 2 cans cannellini beans, 15 oz each, drained and rinsed
• Broth: 2 cans low-sodium chicken broth, 14.5 oz each
• Creamy Ingredient: 1 package Neufchatel cheese, 8 oz, cut into small cubes
• Corn: 1 1/4 cups frozen or fresh corn
• Main Spices: Cumin, paprika, dried oregano, coriander, and cayenne pepper
• Simmer After Adding Chicken, Beans, and Corn: 10 to 15 minutes
• Slow Cooker Variation: Cook base ingredients on low for 4 to 5 hours, then add remaining ingredients for another 20 minutes
• Refrigerator Storage: 3 to 4 days in an airtight container
• Freezer Storage: Up to 3 months without toppings
• Reheating Tip: Warm gently with a splash of broth or water if thickened

Ingredients for Best Ever White Chicken Chili

This chili uses pantry-friendly ingredients that come together into a creamy, flavorful pot. The ingredients are simple, but each one helps build the cozy, slightly spicy, satisfying flavor.

For the Chili

You need 1 small yellow onion, diced. The onion does not need to be perfectly diced.

It softens in olive oil and creates the first layer of flavor. A quick chop is enough for this easy chili.

You need 1 tablespoon olive oil. You can also use avocado oil, canola oil, or even butter in a pinch.

The oil helps sauté the onion and garlic. It gives the aromatics a gentle start before the broth goes in.

You need 2 cloves garlic, finely minced. You can also use 1 teaspoon pre-minced garlic from the jar.

Fresh garlic gives the best flavor, but the jarred shortcut works when needed. The garlic should cook only briefly so it does not burn.

You need 2 cans low-sodium chicken broth, 14.5 oz each. Homemade broth can also be used if you have it.

Low-sodium broth is helpful because canned beans, cheese, and toppings can all add salt. It lets you control the final seasoning.

You need 1 can diced green chilies, 7 oz. Mild or hot green chilies can be used.

The green chilies give the chili a gentle tang and chili flavor. They are a key part of the white chili taste.

You need 1 1/2 teaspoons cumin. Cumin is one of the most important spices in this recipe.

It gives the chili warmth and earthy depth. Do not skip it if you want the full flavor.

You need 1/2 teaspoon paprika. Smoked or regular paprika both work.

Paprika adds color and a soft peppery warmth. Smoked paprika gives a deeper flavor, while regular paprika keeps it classic.

You need 1/2 teaspoon dried oregano. Crushing it between your fingers helps wake it up.

Oregano brings an herbal note to the broth. It works beautifully with cumin, coriander, and green chilies.

You need 1/2 teaspoon ground coriander. Coriander adds a little something special.

It gives the chili a subtle brightness and warmth. It is quiet, but it helps the spice blend taste more complete.

You need 1/4 teaspoon cayenne pepper. Adjust this to your heat tolerance or leave it out for kids.

The listed amount adds a little kick without overwhelming the chili. You can add more later if you want more heat.

You need salt and freshly ground black pepper, to taste. Start with 1/2 teaspoon salt.

Taste before adding extra salt because broth and beans can already be salty. You can always add more at the end.

You need 1 package Neufchatel cheese, 8 oz, cut into small cubes. Neufchatel is also called light cream cheese.

Regular cream cheese works too. Cutting it into small cubes helps it melt more smoothly into the broth.

You need 1 1/4 cups frozen or fresh corn. Frozen corn does not need to be thawed.

The corn adds sweetness and texture. It gives little pops of flavor throughout the chili.

You need 2 cans cannellini beans, 15 oz each, drained and rinsed. Great northern beans can be used in a pinch.

The beans make the chili hearty and creamy. Draining and rinsing keeps the broth cleaner and helps control saltiness.

You need 2 1/2 cups shredded cooked chicken. Rotisserie leftovers are especially useful here.

Using cooked chicken makes the chili fast. It only needs to warm through and absorb the flavors.

You need 1 tablespoon fresh lime juice. Bottled works, but fresh is brighter.

Lime juice is added near the end to wake up the creamy broth. It balances the richness of the cheese.

You need 2 tablespoons chopped fresh cilantro. Skip it if you do not like cilantro.

Cilantro brightens the chili right before serving. It gives the finished bowl a fresh note.

For Serving

Serve with tortilla chips or strips. They add crunch and make the bowl feel more fun.

You can also serve with Monterey Jack cheese. Shredded or crumbled cheese both work.

Add sliced avocado if you like. Avocado gives creamy freshness and makes the chili feel more complete.

You can also add sour cream, extra cilantro, or a squeeze of lime if desired. These toppings help everyone customize their bowl.

Before You Start

Before cooking, dice the onion and mince the garlic. The first step moves quickly, so it helps to have both ready.

Cut the Neufchatel cheese into small cubes. Smaller pieces melt more easily and reduce the chance of clumps.

Drain and rinse the cannellini beans. This keeps the chili from becoming too salty or cloudy.

Shred the cooked chicken before adding it to the pot. Rotisserie chicken works beautifully because it is already cooked and flavorful.

Have the toppings ready if serving immediately. Chili is best when ladled hot and finished with cool, crunchy, creamy toppings.

Directions for Best Ever White Chicken Chili

Step 1: Choose a Large Pot

Place a large pot on the stove. Make sure it is big enough to hold broth, cheese, beans, corn, and chicken.

A roomy pot makes stirring easier. It also helps the cheese melt into the broth without splashing.

Step 2: Heat the Olive Oil

Add 1 tablespoon olive oil to the pot. Warm it over medium heat.

The oil should heat gently. If it gets too hot, the garlic may burn later.

Step 3: Add the Diced Onion

Add the diced yellow onion to the pot. Stir it into the warm oil.

The onion begins the flavor base. It should soften before the garlic is added.

Step 4: Sauté the Onion

Cook the onion for about 5 minutes, stirring occasionally. It should become soft and slightly golden.

Do not cook it until crispy. You want sweetness and softness, not browned onion pieces.

Step 5: Add the Garlic

Add the finely minced garlic to the softened onion. Stir immediately.

Garlic cooks quickly, so keep it moving. This prevents bitterness.

Step 6: Cook the Garlic for 1 Minute

Cook the garlic for just 1 minute. The mixture should become fragrant.

Do not walk away during this step. Overbrowned garlic can make the chili taste harsh.

Step 7: Pour in the Chicken Broth

Pour in the 2 cans of low-sodium chicken broth. Stir the broth into the onion and garlic.

The broth becomes the base of the chili. It also helps loosen any flavor from the bottom of the pot.

Step 8: Add the Diced Green Chilies

Add the 7 oz can of diced green chilies. Stir them into the broth.

The green chilies give the chili its mild chile flavor. Use mild or hot based on your preference.

Step 9: Add the Cumin

Add 1 1/2 teaspoons cumin. Stir well.

Cumin is a major flavor in this chili. It adds warmth and depth.

Step 10: Add the Paprika

Add 1/2 teaspoon paprika. Use smoked or regular paprika.

Smoked paprika will make the chili taste a little deeper. Regular paprika keeps it softer and more traditional.

Step 11: Add the Oregano

Add 1/2 teaspoon dried oregano. Crush it between your fingers first if you want to release more aroma.

Oregano gives the broth a savory herbal note. It blends well with the green chilies.

Step 12: Add the Coriander

Add 1/2 teaspoon ground coriander. Stir it into the broth.

Coriander gives the chili subtle brightness. It supports the other spices without taking over.

Step 13: Add the Cayenne

Add 1/4 teaspoon cayenne pepper. Use less or skip it if you want a mild chili.

The cayenne gives a gentle kick. You can always add more heat later.

Step 14: Season With Salt and Pepper

Add salt and freshly ground black pepper to taste. Start with 1/2 teaspoon salt if you are unsure.

Stir and remember that the flavor will develop more as the chili simmers. Final seasoning can be adjusted at the end.

Step 15: Bring the Base to a Gentle Simmer

Let the broth mixture come to a gentle simmer. Look for small bubbles, not a hard rolling boil.

A gentle simmer helps the spices blend. It also prepares the broth for melting the cheese.

Step 16: Lower the Heat for the Cheese

Reduce the heat to low. The broth should stay warm but not aggressively boiling.

Lower heat makes it easier for the Neufchatel cheese to melt smoothly. High heat can make cheese more likely to clump.

Step 17: Add the Neufchatel Cheese Gradually

Add the cubed Neufchatel cheese a few pieces at a time. Stir as the cubes melt.

Do not dump all the cheese in at once. Gradual melting gives the smoothest texture.

Step 18: Stir Until Creamy

Continue stirring until the broth becomes creamy and the cheese is mostly melted. If small bits remain, press them with the back of a spoon.

The goal is a velvety broth. A few tiny cheese flecks are not a disaster, but smooth is best.

Step 19: Add the Corn

Add the frozen or fresh corn to the pot. If using frozen corn, there is no need to thaw it first.

The corn will warm in the chili. It adds sweetness and texture.

Step 20: Add the Beans

Add the drained and rinsed cannellini beans. Stir gently so they stay mostly intact.

The beans make the chili hearty. They also help thicken the texture slightly.

Step 21: Add the Shredded Chicken

Add the 2 1/2 cups shredded cooked chicken. Stir it into the creamy broth.

Since the chicken is already cooked, it only needs to heat through. It will absorb flavor as the chili simmers.

Step 22: Add the Lime Juice

Add 1 tablespoon fresh lime juice. Stir well.

The lime juice brightens the chili. It balances the richness from the cheese and beans.

Step 23: Simmer the Chili

Let the chili simmer for 10 to 15 minutes. Stir occasionally.

This gives the chicken, beans, corn, spices, chilies, and creamy broth time to come together. The flavor becomes fuller as it simmers.

Step 24: Thicken If Needed

If the chili seems too thin, mash a few beans against the side of the pot with a spoon. Stir the mashed beans back into the chili.

This naturally thickens the broth without cornstarch. It is a simple fix that keeps the texture creamy.

Step 25: Taste and Adjust

Taste the chili and adjust salt, pepper, or spice if needed. Add more cayenne only if you want more heat.

Because canned broth and beans can vary, final seasoning is important. Taste before making big changes.

Step 26: Stir in the Cilantro

Right before serving, stir in the chopped fresh cilantro. This keeps the flavor bright.

If you do not like cilantro, you can skip it. The chili will still taste rich and comforting.

Step 27: Ladle Into Bowls

Ladle the hot chili into bowls. Make sure every serving gets chicken, beans, corn, and creamy broth.

The chili should look thick, pale, creamy, and hearty. Add toppings while it is hot.

Step 28: Add Toppings and Serve

Top with tortilla chips or strips, Monterey Jack cheese, sliced avocado, extra cilantro, sour cream, or lime if desired. Serve immediately.

The toppings add crunch, creaminess, freshness, and extra richness. They make each bowl feel complete.

Delicious White Chicken Chili Variations

This white chicken chili is excellent as written, but it is also easy to adapt. You can change the cooking method, protein, spice level, or creaminess while keeping the same cozy base.

Slow Cooker White Chicken Chili

Add everything except the cheese, corn, beans, and cilantro to the crockpot. Cook on low for 4 to 5 hours.

Then stir in the remaining ingredients and let everything melt together for another 20 minutes. This is a great set-it-and-forget-it option.

Turkey White Chili

Use leftover turkey instead of chicken. This is especially useful after Thanksgiving.

Turkey adds a deeper flavor. It still works well with the creamy broth, green chilies, and spices.

Spicier White Chicken Chili

Double the cayenne if you want more heat. You can also add diced jalapeños.

Another option is to stir in a dash of hot sauce at the end. Frank’s Red Hot is mentioned as a good choice.

Chipotle White Chicken Chili

Stir in a spoonful of chopped chipotles in adobo sauce. This adds smoky heat.

Use a small amount first because chipotles can be strong. Taste and adjust.

Mild White Chicken Chili

Leave out the cayenne pepper for a kid-friendly version. Use mild green chilies.

This keeps the chili creamy and flavorful without much heat. Toppings can be used to add spice for adults.

Regular Cream Cheese Version

Use regular cream cheese instead of Neufchatel. It will make the chili richer.

Cut it into small cubes just like the Neufchatel. Add gradually for the smoothest result.

Dairy-Free Creamy Option

For a dairy-free idea, blend soaked cashews with broth. This is listed as a possible swap.

The flavor and texture will be different. Still, it can add creaminess without Neufchatel or cream cheese.

Dry Bean Version

Use dry cannellini beans if you want to plan ahead. Soak 1 cup dried cannellini beans overnight, then simmer until tender for about 1 to 1.5 hours before adding.

You will need about 3 cups cooked beans. This version takes longer but can taste extra creamy.

Serving Suggestions

Serve this chili hot with plenty of toppings. The toppings add texture and help each bowl feel special.

Tortilla chips or strips bring crunch. They are perfect for scooping or crumbling over the top.

Monterey Jack cheese adds more creaminess. It melts into the hot chili and makes the bowl extra comforting.

Sliced avocado gives a cool, buttery contrast. It works especially well with lime and cilantro.

A dollop of sour cream can make the bowl even creamier. It also softens the spice.

Serve with warm cornbread if you want a fuller meal. A simple green salad works well if you want something fresh alongside the chili.

Storage Tips

Store leftover chili in an airtight container in the refrigerator. It will keep for 3 to 4 days.

The chili thickens as it sits. This is normal because the beans and cheese continue to settle into the broth.

Keep toppings separate from the stored chili. Tortilla chips, avocado, and cheese are best added fresh.

The flavor may taste even better the next day. The spices and green chilies have more time to blend.

Reheating Tips

Reheat the chili gently on the stove. Add a splash of broth or water if it has thickened too much.

Stir often as it warms. Gentle heat helps keep the creamy texture smooth.

Avoid boiling it hard while reheating. High heat can affect the cheese texture.

You can also reheat individual portions. Add a small splash of liquid first, then warm slowly and stir.

Freezing Tips

This chili is freezer-friendly. Freeze it without toppings for up to 3 months.

Thaw overnight in the refrigerator before reheating. This helps the chili warm more evenly.

If it thickens after freezing, stir in a splash of broth while reheating. That brings back a better texture.

Freezing single portions is a smart option. It gives you quick cozy meals for future busy days.

Make-Ahead Tips

This chili works well for meal prep. Make the full pot, cool it, and store it in the refrigerator for easy meals.

You can also shred the chicken ahead of time. Rotisserie chicken makes this especially simple.

Drain and rinse the beans in advance if you want faster cooking later. Store them covered in the refrigerator until ready to use.

If making for guests, prepare the toppings ahead. Keep chips, cheese, avocado, cilantro, sour cream, and lime ready so serving is easy.

Helpful Notes for Perfect White Chicken Chili

Add the Cheese Slowly

Add the Neufchatel cheese cubes a few at a time. Stir as they melt.

This helps prevent clumps. Small cubes melt more evenly than one large block.

Use Low Heat for the Cheese

Lower heat helps the cheese melt smoothly into the broth. A hard boil can make the texture less smooth.

Keep stirring until the broth becomes creamy. Be patient during this step.

Mash Beans to Thicken

If the chili seems thin, mash a few beans against the side of the pot. Stir them back in.

This creates a natural thickener. No cornstarch or flour is needed.

Taste Before Adding More Salt

Canned broth and beans can already be salty. Taste before adding extra salt.

Starting with low-sodium broth gives more control. Add seasoning gradually.

Use Rotisserie Chicken for Speed

Rotisserie chicken is perfect for this recipe. It keeps the cooking time short.

Leftover cooked chicken also works well. Shred it before adding it to the pot.

Add Cilantro at the End

Fresh cilantro tastes best when stirred in right before serving. This keeps it bright.

If you do not like cilantro, skip it. The chili still has plenty of flavor.

Troubleshooting White Chicken Chili

Why Is My Chili Too Thin?

The chili may need more time to simmer, or the beans may not have thickened the broth yet. Mash a few beans against the pot and stir them in.

Let the chili simmer a little longer if needed. The texture should become creamier as it sits.

Why Is My Chili Too Thick?

It may have thickened as it rested. Add broth or water a little at a time.

Stir gently while reheating. Stop adding liquid once it reaches the texture you like.

Why Is My Cheese Clumping?

The cheese may have been added too quickly or over heat that was too high. Add small cubes gradually and stir over low heat.

If small clumps remain, press them with the back of a spoon. They may still melt into the broth.

Why Does It Taste Bland?

It may need more salt, lime juice, or spice. Taste and adjust after the chili simmers.

Cumin, coriander, green chilies, and lime all help build flavor. Add small amounts and taste again.

Why Is It Too Spicy?

The cayenne or hot green chilies may be stronger than expected. Add more cheese, beans, chicken, or sour cream when serving to soften the heat.

Next time, leave out the cayenne or use mild green chilies. You can always add spice at the end.

Why Did It Get Grainy After Reheating?

The cheese may have been reheated too aggressively. Warm the chili gently instead of boiling it.

Add a splash of broth and stir slowly. This can help smooth the texture.

Frequently Asked Questions About White Chicken Chili

Can I Use Dry Beans Instead of Canned?

Yes, but you need to plan ahead. Soak 1 cup dried cannellini beans overnight.

Then simmer them until tender for about 1 to 1.5 hours before adding them to the chili. You will need about 3 cups cooked beans.

How Can I Make It Spicier?

Double the cayenne, add diced jalapeño with the onions, or stir in chopped chipotles in adobo sauce. You can also add hot sauce at the end.

For a stronger final heat, add a pinch of cayenne at the end. Raw cayenne can taste more intense.

Is This Chili Freezer-Friendly?

Yes, freeze it without toppings for up to 3 months. Thaw in the refrigerator overnight.

Reheat gently on the stove. Add a splash of broth if it thickens too much.

Can I Use Regular Cream Cheese?

Yes, regular cream cheese works if you do not have Neufchatel. It will make the chili a little richer.

Cut it into small cubes and stir it in gradually. This helps it melt smoothly.

Can I Use Great Northern Beans?

Yes, great northern beans work in a pinch. Cannellini beans are listed, but great northern beans are a good substitute.

Drain and rinse them before adding. This keeps the chili from becoming too salty.

Can I Use Turkey Instead of Chicken?

Yes, leftover turkey works well. It adds a deeper flavor and is especially good after Thanksgiving.

Use the same amount as the chicken. Add it near the end so it warms through.

What Should I Serve With White Chicken Chili?

Serve it with tortilla chips or strips, Monterey Jack cheese, sliced avocado, cilantro, sour cream, lime, warm cornbread, or a simple green salad.

The toppings make the chili more fun and textured. The cornbread or salad can turn it into a fuller meal.

How Long Does It Last in the Fridge?

It lasts 3 to 4 days in an airtight container. Store toppings separately.

The chili may thicken as it sits. Add broth or water when reheating if needed.

Final Thoughts

Best Ever White Chicken Chili is the kind of recipe that makes a cold night, a long day, or a busy weeknight feel easier. It is creamy, cozy, hearty, and full of flavor, yet it comes together in just 35 minutes.

The base is simple: onion, garlic, chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne, salt, pepper, and Neufchatel cheese. Then corn, cannellini beans, shredded cooked chicken, lime juice, and cilantro turn it into a complete meal.

It is practical because it welcomes shortcuts. Rotisserie chicken, canned beans, frozen corn, and store-bought broth all work beautifully.

It is also flexible enough for different tastes. Make it spicier, keep it mild, use turkey, try the slow cooker version, or freeze portions for later.

Serve it with tortilla chips, Monterey Jack cheese, avocado, sour cream, lime, or cornbread, and enjoy the kind of bowl that feels warm from the first spoonful. This is creamy white chicken chili made for real life, and it is exactly the kind of easy comfort food worth keeping in your regular dinner rotation.

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White Chicken Chili

White Chicken Chili is a creamy, hearty dinner recipe made with tender shredded chicken, cannellini beans, green chilies, corn, and warm spices. Neufchatel cheese melts into the broth, giving the chili a smooth, rich texture without making it feel too heavy. This chili is a great choice for a quick weeknight meal, cozy fall dinner, or game day bowl. Serve it hot with tortilla chips, Monterey jack cheese, sliced avocado, and fresh cilantro for a flavorful finish.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Course: Dinner
• Cuisine: American
• Servings: 6 bowls

Equipment

• large pot
• Cutting board
• Chef’s knife

Ingredients

For Serving

• Sliced avocado
• Monterrey jack cheese
• Tortilla chips or strips

For the Chili

• 2 ½ cups shredded cooked rotisserie or left-over chicken
• 2 cans cannellini beans (15 oz each)
• 1 ¼ cup frozen or fresh corn
• 1 pkg Neufchatel cheese (aka light cream cheese, 8 oz), cut into small cubes
• 2 tablespoon chopped fresh cilantro, plus more for serving
• 1 tablespoon fresh lime juice
• 2 cans low-sodium chicken broth (14.5 oz each)
• 1 can diced green chilies (7 oz)
• 1 small yellow onion, diced
• 2 cloves garlic, finely minced
• 1 tablespoon olive oil
• 1 ½ teaspoon cumin
• ½ teaspoon paprika
• ½ teaspoon dried oregano
• ½ teaspoon ground coriander
• ¼ teaspoon cayenne pepper
• salt and freshly ground black pepper, to taste

Instructions

Step 1: Cook the Onion

In a large pot, heat the olive oil over medium heat. Add the diced yellow onion and cook until softened, about 5 minutes.

Step 2: Add the Garlic

Stir in the finely minced garlic and cook for another minute, just until fragrant.

Step 3: Build the Broth

Pour in the low-sodium chicken broth. Stir in the diced green chilies, cumin, paprika, dried oregano, ground coriander, cayenne pepper, salt, and freshly ground black pepper.

Step 4: Melt the Cheese

Bring the mixture to a simmer. Add the Neufchatel cheese cubes and stir until the cheese melts into the broth and the chili looks smooth.

Step 5: Add the Chicken, Beans, and Corn

Stir in the frozen or fresh corn, cannellini beans, shredded cooked rotisserie or left-over chicken, and fresh lime juice.

Step 6: Simmer the Chili

Let the chili simmer for 10-15 minutes so the flavors come together and everything is heated through.

Step 7: Finish with Cilantro

Remove the pot from the heat and stir in the chopped fresh cilantro.

Step 8: Serve Hot

Serve the chili hot with tortilla chips or strips, Monterrey jack cheese, sliced avocado, and additional cilantro if desired.

Notes

For a thicker chili, mash some of the beans before adding them to the pot.

Serving Suggestions

• Tortilla chips or strips
• Monterrey jack cheese
• Sliced avocado
• Extra chopped cilantro
• Lime wedges
• Cornbread
• Simple green salad

Storage

How to Store

Let the chili cool completely, then store leftovers in an airtight container in the refrigerator.

How to Reheat

Reheat gently on the stovetop or in the microwave, stirring occasionally until warmed through. Add a small splash of chicken broth if the chili thickens too much after chilling.

Best Texture Tip

For a thicker, creamier bowl, mash some of the cannellini beans before adding them to the pot, as suggested in the original recipe.