Cheesecake Factory White Chicken Chili

This White Chicken Chili is creamy, hearty, and full of flavor! Made with tender chicken, white beans, green chilies, and spices, it’s a warm and comforting dish. Perfect for a cozy dinner, it’s easy to make and great for leftovers!

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Ingredients Needed:

• 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, sliced avocado for serving (optional)

How To Make White Chicken Chili?

1. Sauté the onion and garlic: Heat olive oil in a large pot over medium heat. Add diced onion and cook for 4 minutes until soft. Stir in garlic and cook for another 30 seconds.
2. Simmer the soup base: Pour in chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
3. Blend some beans for thickness: Take 1 cup of the drained beans and blend them with ¼ cup of soup broth in a food processor until smooth. This makes the chili creamier.
4. Add the creamy ingredients: Stir in Neufchatel cheese, corn, whole beans, and blended beans. Let it simmer for 5–10 minutes, stirring often, until everything melts together.
5. Add the chicken and fresh flavors: Stir in shredded chicken, lime juice, and chopped cilantro. Cook for a few more minutes until the chicken is heated through.
6. Serve and enjoy: Ladle into bowls and top with cheese, avocado slices, extra cilantro, and tortilla chips if you like.

Recipe Tips:

• Use rotisserie chicken for the best flavor: Rotisserie chicken is already seasoned and juicy, making the chili taste richer. If using plain cooked chicken, add extra seasoning to boost the flavor.
• Blend some beans for a creamy texture: Blending 1 cup of the beans with a little broth makes the chili thicker and creamier. If you skip this step, the chili will be more brothy.
• Cut the cream cheese into small cubes: Neufchatel cheese melts better when cut into small pieces. Stir well to make sure it fully blends into the soup without leaving lumps.
• Simmer long enough for deep flavor: Let the chili simmer for at least 15 minutes before adding the final ingredients. This helps the spices blend, making the chili taste richer.
• Adjust the spice level to your taste: If you like mild chili, reduce the cayenne or skip it. For extra heat, add diced jalapeños, red pepper flakes, or hot sauce when serving.

How To Store & Reheat Leftovers?

• Refrigerate: Let White Chicken Chili cool down first. Then, put it in a sealed container and store it in the fridge for up to 4 days.
• Freeze: After cooling, pour the chili into a freezer-safe container, leaving space at the top. Freeze for up to 3 months.
• Reheat: Pour the chili into a pot and warm over low heat, stirring often. If it thickens too much, add a little broth or water to loosen it.

Nutrition Facts:

• Calories: 320 kcal
• Total Fat: 12g
• Saturated Fat: 5g
• Cholesterol: 55mg
• Sodium: 540mg
• Potassium: 600mg
• Total Carbohydrate: 25g
• Dietary Fiber: 6g
• Sugars: 3g
• Protein: 28g

Try More Cheesecake Factory Recipes:

• Cheesecake Factory Chicken And Biscuits
• Cheesecake Factory Chicken Alfredo
• Cheesecake Factory Chicken And Waffles