White Chicken Chili with Northern Beans

We’re big fans of classic chili in our house but we’re new to the white chicken chili game. This recipe for white chicken chili with northern beans got us hooked on the first bite though.

Thick and chunky like the classic stuff but creamy and sweet from the white bean puree and corn, this soup is a total winner. 

I like to make this white chicken chili with northern beans in the morning on the day I plan to serve it. Then I let it cool to room temperature and pop it into the refrigerator. At dinner time I reheat it in a big cast iron pot and it is perfection. The flavors seem to deepen during the day and trust me when I say, the waiting is worth the flavor reward. 

This make ahead white chicken chili with northern beans will quickly become a family favorite once you try it.

About the Ingredients

Shredded chicken – a rotisserie chicken pulled off the bone or 3 chicken breasts, baked and pulled apart both work. If you’re going the chicken breast route, bake the breasts on a rimmed baking tray sprayed with cooking spray. Season the chicken with salt and pepper and bake at 375 degrees for 25 minutes or until they reach an internal temperature of 165 degrees. 

Onion – diced small.

Seasonings – minced garlic, cumin, paprika, coriander, oregano, salt and pepper. 

Chicken Stock – one quart

Diced green chilis – a 4oz can. Not to worry, these aren’t very spicy. My kids, who unfortunately for me are very sensitive to all things spicy, don’t mind the green chilis in this dish.

Northern Beans – 2 cans, drained and rinsed. 

Corn –  either 1 large can or I sometimes use frozen corn in which case I measure out about 1 1/2 cups. If you use frozen corn, no need to defrost it. 

Cream cheese – one 8oz brick at room temperature. If it’s cold it will still work fine but it will have a little more difficulty melting leaving a few chunks behind. 

Cilantro – about 2 tablespoons, chopped.

Lime juice – the juice from half of a fresh lime. 

How to Make Cast White Chicken Chili with Northern Beans

Start by sautéing the chopped onion in a tablespoon of olive oil in a large stock pot or dutch oven. After it softens, add the garlic and continue cooking until fragrant. Pour in the chicken stock, diced green chilis and seasonings. Let everything come to a simmer and cook for 10 minutes. 

While the soup simmers, transfer 1 cup of your beans and a ladle full of soup stock to a blender or food processor. Purée the beans and stock until smooth.

Now add the puréed beans, remaining whole beans, corn, and cream cheese. Let it continue to simmer until the cream cheese is completely melted and the chili is thick and creamy.

To finish off your soup, add the pulled chicken, chopped cilantro, and squeeze in the juice of half a lime. Serve white chicken chili with northern beans with slice avocado, tortilla chips and Monterey Jack cheese. 

Recipe Substitutions & Variations

Cream cheese isn’t everyone’s favorite ingredient. If you’re looking for a cream cheese substitute try neufchâtel cheese (it should be in the dairy case near by the cream cheese.) Neufchâtel is a little lighter and more mild in flavor and calories. You could also omit the cream cheese all together but your chili will be more broth-y and soup-like in texture.

Who likes their chili spicy? I do! Try adding cayenne pepper to the seasonings line up or swap the diced green chili’s for chopped jalapeño peppers. 

FAQ’s and Recipe Tips

The Recipe for White Chicken Chili with Northern Beans

The recipe is attached below for easy downloading and printing.  If you test it out be sure to leave a note in the comments below. I’d love to hear what you thought and what toppings you liked best. Enjoy!

More Recipes You Might Like

• Classic Beef and Bean Chili
• Healthier New England Clam Chowder Soup
• Potato Corn and Leek Chowder