White Chicken Chili – Easy Cheesecake Factory  Copycat

This white chicken chili is a cozy, creamy one-pot dinner made with rotisserie chicken, white beans, green chilies, and just enough spice to wake up your taste buds. It’s super simple, budget-friendly, and great for leftovers. Perfect for weeknights when you need real food but don’t feel like trying too hard.

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Quick Summary

• Prep time: 15 mins
• Cook time: 30 mins
• Flavor: creamy, smoky, a little spicy
• Great for: quiet nights, fridge cleanouts, second-day soup wins

Why I Like This Recipe

Honestly? I made this out of spite. Didn’t expect it to hit the way it did, but it’s thick, flavorful, and feels like it took more effort than it actually did. Leftovers are even better the next day — that always wins me over.

Ingredients

For the Base

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 2 (14.5 oz) cans low-sodium chicken broth
• 1 (7 oz) can diced green chilies
• 1½ tsp ground cumin
• ½ tsp paprika
• ½ tsp dried oregano
• ½ tsp ground coriander
• ¼ tsp cayenne pepper
• Salt + pepper, to taste

For the Creamy Part

• 1 (8 oz) package Neufchatel cheese, cubed
• 1¼ cup frozen corn
• 2 (15 oz) cans cannellini beans
• 2½ cups shredded rotisserie chicken
• 1 tbsp lime juice
• 2 tbsp chopped cilantro

Toppings (Optional)

• Shredded Monterey Jack
• Tortilla strips or chips
• Avocado slices
• Extra cilantro

How To Make White Chicken Chili

1. Start with the base: Heat olive oil in a pot. Sauté onion until soft, then garlic for 30 seconds.
2. Simmer the flavors: Add broth, green chilies, and spices. Stir. Bring to a simmer for 15 mins.
3. Cream up the beans: Blend 1 cup of beans with ¼ cup of hot broth — makes it thicker and smoother.
4. Mix it all in: Add cream cheese, corn, whole beans, and blended beans. Stir while it melts.
5. Add the chicken: Stir in the rotisserie chicken, lime juice, and cilantro. Let it simmer a few more mins.
6. Serve it up: Top with cheese, avocado, tortilla strips — whatever’s around. Spoon into bowls and go for it.

Tips for Success

• Blend a portion of the beans — it makes a big texture difference
• Neufchatel melts best if you cube it first
• Let it simmer fully — don’t rush it
• Taste near the end and djust spice or lime as needed

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Storage and Reheating

• Fridge: Store in a sealed container for up to 4 days.
• Freezer: Skip the cheese if you plan to freeze. Reheat with a splash of broth later.
• Reheat: Low heat in a pot with a bit of liquid. Stir gently until warmed through.

Frequently Asked Questions

• Can I use regular cream cheese?
  Yep, just go with full-fat if you want it richer.
• Can I use dry beans instead of canned?
  Sure — just cook them ahead of time.
• What if I don’t have rotisserie chicken?
  Any cooked chicken works — boil, bake, shred it, done.
• Too spicy for kids?
  Leave out the cayenne and reduce chilies. Easy fix.
• Is lime really necessary?
  Yes. It brings it all together — don’t skip.

Common Mistakes and How to Dodge Them

• Adding the cheese too early: It’ll break and look weird. Wait until after simmering.
• Not blending the beans: The blended portion makes it thick and velvety. Don’t skip that step.
• Overdoing the cayenne: Start small — you can always add more, but you can’t take it out.
• Undercooking the onions: They should be soft before adding broth — otherwise they stay weirdly sharp.
• Skipping the taste check at the end: Soups always need a final tweak — lime, salt, maybe more heat.

Nutrition Facts (Per Serving)

• Calories: 320 kcal
• Total Fat: 14g
• Saturated Fat: 5g
• Cholesterol: 75mg
• Sodium: 680mg
• Potassium: 620mg
• Total Carbohydrate: 22g
• Dietary Fiber: 5g
• Sugars: 2g
• Protein: 27g

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