One-Pot White Chicken Chili Recipe for Easy Weeknight Dinner

Introduction

There’s something uniquely comforting about recipes handed down through generations—a kind of warmth that goes beyond just the flavors on your plate. Growing up, I spent countless hours in a cozy kitchen filled with laughter, half-spilled ingredients, and that comforting aroma of slow-cooked meals bubbling away. Watching someone you love carefully stir a pot, tasting here and there, adjusting spices almost by feel, it’s like witnessing a silent story unfold. It wasn’t always perfect, either. I remember those moments when a recipe seemed to stubbornly refuse to cooperate—a missing ingredient, a too-salty spoonful, or the minor chaos of a spilled jar—but those hiccups only added to the charm and taught me a lot about patience and love in cooking. Food for me isn’t just about filling hunger; it’s a way to connect, to share stories without needing words. Every dish carries memories, little tales of family gatherings, celebrations, and quiet weeknights that turned into moments to remember. The simple act of recreating a legacy recipe feels like reaching across time and grounding myself in something meaningful and real. This sense of continuity keeps traditions alive while allowing space for creativity to blossom—sometimes that means adding a surprise spice, or using whatever’s left in the fridge to keep it interesting. When life gets hectic, finding meals that are both nourishing and straightforward feels like a small victory. That’s why one-pot dinners have become my go-to, especially ones that bring together wholesome ingredients with minimal fuss. White chicken chili stands out as a perfect example—comforting, hearty, and packed with flavor, yet simple enough to whip up on a busy weeknight. It’s like a hug in a bowl, blending tradition and practicality, and inviting everyone to gather round at the end of a long day to savor something made with care—even if the kitchen’s a bit messy and the recipe got tweaked along the way.

why you should love this recipes

This chili feels like a warm hug on a chilly day—creamy but still packed with a little kick, and honestly, it’s so simple, it’s become my go-to when I want something cozy without fussing too much.

There was this one time I almost forgot to add the cheese and thought, “Well, maybe it’ll still be good,” but nope, that cheese makes all the difference, melting in and turning the soup silky. Plus, I love how the cilantro and lime kinda brighten every bite. Oh, and don’t get me started on the crushed beans: they thicken the chili perfectly, no weird thickeners needed.

It’s just real, comforting food that feels homemade with a tiny bit of flair, and honestly, it’s a family fave now — even when my kitchen’s a mess and I’m multitasking like crazy.

Ingredients and measurement

Olive oil Yellow onion, diced Garlic, minced Low-sodium chicken broth Diced green chilies Cumin Paprika Oregano Coriander Cayenne pepper Salt Freshly ground black pepper Cannellini beans Neufchatel cheese, cubed Corn Cooked shredded chicken Fresh lime juice Chopped fresh cilantro Monterey Jack cheese (for serving) Additional chopped cilantro (for serving) Sliced avocado (for serving) Tortilla chips (optional, for serving)

Preparing time

About 10 minutes

Cooking time

About 25 minutes (including simmering)

Instructions

Heat the olive oil

Warm the olive oil in a large pot over medium-high heat. Toss in the diced yellow onion and cook, stirring occasionally, until softened and a little translucent, around 4 minutes.

Add garlic

Stir in the minced garlic and let it cook just 30 seconds more—don’t wander off here or it might burn!

Combine broth and spices

Pour in the chicken broth alongside the diced green chilies, cumin, paprika, oregano, coriander, cayenne pepper, and salt and pepper to taste. Bring everything up to a boil, then lower the heat to medium-low and let it simmer gently for about 15 minutes.

Prep the beans

Drain and rinse the cannellini beans thoroughly. Measure one cup and set it aside. Put that cup of beans and a quarter cup of the soup broth into a food processor and blend until nearly smooth; this step surprisingly thickens the chili without a heavy feeling.

Add cheese, beans, and corn

Stir in the cubed Neufchatel cheese, corn, the whole reserved beans, and the pureed beans mixture. Let the chili simmer another 5 to 10 minutes so everything melds together beautifully.

Finish with chicken and fresh flavors

Finally, fold in the shredded chicken, fresh lime juice, and chopped cilantro. Give it one last gentle stir and it’s ready to serve!

Serve and garnish

Dish out the chili and top with shredded Monterey Jack cheese, more cilantro, sliced avocado, and some crunchy tortilla chips if you like a little crunch.

Notes

Cheese swap caution

If you don’t have Neufchatel cheese, cream cheese can work, but Neufchatel gives that slightly tangy, lighter creaminess that’s just right. Regular cheddar or mozzarella won’t melt the same way here.

On spicing it up

Adjust the cayenne pepper based on your heat tolerance. The recipe has just enough kick to keep it lively without setting your mouth on fire, but I’ve been known to add a pinch more when I’m feeling bold.

Bean pureeing trick

Pureeing some of the beans with broth thickens the chili naturally, so no need for cornstarch or flour. If you skip this, the soup might be thinner than expected.

Chicken tips

Leftover rotisserie chicken is a total time saver. Just shred and toss in. If you forget to cook chicken ahead, poaching chicken breasts in broth while the chili simmers is a quick fix—just chop it up after.

Storage

This chili reheats super well and often tastes even better the next day. Keep leftovers covered in the fridge for up to 3 days, and save pantry space by storing garnishes separately.

Lime and cilantro

Lime juice and fresh cilantro are what lift this chili from good to great—don’t skip them! Adding lime too early dulls its brightness, so I always add it last minute. — Hope you enjoy your messy kitchen moments and that warm bowl of chili as much as I do!

Cooking tips :

Sautéing the aromatics just right

Get your oil shimmering before tossing in the onions—this helps them soften without burning. I usually keep that medium-high heat, and if I start to smell anything a bit too toasty, I quickly lower the flame. Garlic is a sneaky little thing and burns in a flash, so add it last and only for about 30 seconds. Trust me, burnt garlic is the quickest way to turn your chili bitter, and nobody wants that.

Simmering for maximum flavor

Once you add your spices and broth, bring it to a good boil, then don’t rush to crank up the heat. Lower the heat to medium-low and let it simmer gently — that’s where the magic happens. The flavors get to mingle and cozy up. Sometimes I leave it simmering a bit longer than 15 minutes if I’m busy chatting with guests or chasing kids, and honestly? It just tastes better.

Pureeing beans for a creamy texture

Don’t skip pureeing a portion of the beans! This little trick is a game-changer for making the chili thick and creamy without any dairy overload. I use the broth to help it blend smoothly, but don’t add too much or it gets soupy. Once it’s nearly smooth, fold it back in and your chili will have that dreamy velvety texture that keeps you spooning for more.

Final touches for freshness and balance

Adding lime juice and cilantro right at the end brightens the whole pot beautifully. It’s like that final little burst of sunshine after all the cozy, spiced warmth. Also, throwing in the Neufchatel cheese creates subtle creaminess without overdoing it on richness. It’s a small move but totally worth it.

FAQ

Can I make this chili ahead of time?

Absolutely! It actually tastes even better the next day when all the flavors have had extra time to meld. Just store it in an airtight container and reheat gently on the stove, adding a splash of broth if it gets too thick.

What if I don’t have Neufchatel cheese?

No worries—cream cheese or a mild, soft cheese like Monterey Jack works fine too. If you want to keep it lighter, you can skip it altogether, but the cheese really adds that subtle creamy texture.

Can I use frozen or canned corn?

Yes, either works. Frozen corn is super convenient and keeps a nice freshness, but canned corn will do in a pinch. Just drain it well before adding.

How spicy is this chili?

The cayenne pepper gives it a gentle kick, but it’s definitely not blazing hot. If you like it spicier, feel free to add more cayenne or some chopped jalapeños; if you want mild, just use less.

Can I use rotisserie chicken or leftover cooked chicken?

For sure! Leftover chicken or store-bought rotisserie chicken saves time and tastes great. Just shred it before stirring in at the end to warm through. Print

Conclusion

This soup is honestly one of those cozy, stick-to-your-ribs kind of meals that just feels like a warm hug after a hectic day. I love how the Neufchatel cheese melts in, making it creamy without going overboard. And the fresh lime juice and cilantro right at the end? That little zing really wakes the whole thing up. Sometimes I’ve accidentally added too much cayenne and whoa, it kicked my nose a bit—so watch that if you aren’t big on spice! But hey, even when it’s a little spicy, it never fails to comfort. Plus, it’s super flexible: toss in whatever frozen corn you have, or swap cilantro for parsley if that’s what’s on hand. The best part is how easily you can make it your own, and most of all, it’s a meal everyone at the table actually enjoys. Perfect for feeding a crowd or just keeping leftovers for a couple of days.

Suggestions of another similar recipes

Spicy Black Bean and Sweet Potato Stew

This one’s got that same cozy vibe but swaps in sweet potatoes for a bit of natural sweetness and black beans for a heartier bite. It’s also easy to make vegan by skipping the chicken. I always end up making a double batch because it reheats like a dream.

Chicken Tortilla Soup with Avocado and Cilantro

If you love that crunch from tortilla chips, this variant doubles down on it and adds a bit of smoky chipotle flavor. I usually throw in some extra veggies to sneak in more fiber without anyone noticing.

White Bean and Kale Soup with Lemon

A lighter take that still feels rich, especially with a splash of fresh lemon juice at the end instead of lime. Bonus points for sneaking kale into the mix without any protests from the kids (well, sometimes).

Mexican Chicken and Corn Chowder

This one’s a thicker, creamier stew-ish soup with loads of corn and a dollop of sour cream or Greek yogurt topping. It’s so comforting, I often find myself coming back to it when the weather turns gray and chilly.