Joanna Gaines White Chicken Chili Recipe

This creamy Joanna Gaines White Chicken Chili Recipe is a comforting, one-pot wonder featuring shredded rotisserie chicken, tender cannellini beans, and sweet corn. By blending a portion of the beans and stirring in Neufchâtel cheese, it achieves a velvety, chowder-like texture that perfectly balances the zest of green chiles and fresh lime.

Joanna Gaines White Chicken Chili Ingredients

The Savory Base:

• 2 ½ cups Shredded Cooked Chicken: Rotisserie or leftover chicken works best for speed and flavor.
• 2 (15 oz) cans Cannellini Beans: Rinsed and drained. These creamy white beans are the heart of the chili.
• 1 ¼ cup Corn: Frozen or fresh kernels add sweetness and crunch.
• 1 (7 oz) can Diced Green Chilies: Provides a mild, tangy heat essential for “white” chili.
• Aromatics: 1 small yellow onion (diced), 2 cloves garlic (minced), and 1 tbsp olive oil.

The Broth & Creaminess:

• 2 (14.5 oz) cans Low-Sodium Chicken Broth: The flavorful liquid foundation.
• 1 (8 oz) pkg Neufchâtel Cheese: Cut into cubes. Also known as light cream cheese, it melts into the broth to create a rich, white consistency without heavy cream.
• Pureed Bean Trick: Using 1 cup of the beans blended with broth thickens the soup naturally.

The Spices & Finish:

• Spices: 1 ½ tsp cumin, 1/2 tsp paprika, 1/2 tsp dried oregano, 1/2 tsp ground coriander, and 1/4 tsp cayenne pepper for warmth.
• Finishers: 1 tbsp fresh lime juice and 2 tbsp fresh cilantro to brighten the heavy flavors at the end.

How To Make Joanna Gaines White Chicken Chili

1. Sauté Aromatics: Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the diced onion and sauté for 4 minutes until softened. Add the minced garlic and cook for just 30 seconds until fragrant.
2. Simmer the Broth: Pour in the chicken broth and add the green chiles, cumin, paprika, oregano, coriander, cayenne, salt, and pepper. Bring the mixture just to a boil, then reduce the heat to medium-low and simmer gently for 15 minutes to let the flavors meld.
3. The Thickening Trick: While the soup simmers, rinse and drain the cannellini beans. Measure out 1 cup of beans. Place them in a food processor along with 1/4 cup of the hot broth from the pot. Puree until smooth. This bean paste will thicken your chili naturally.
4. Combine and Melt: Add the bean puree, the remaining whole beans, the frozen corn, and the cubed Neufchâtel cheese to the pot. Stir constantly until the cheese has completely melted and incorporated into the broth, creating a creamy white sauce. Simmer for another 5-10 minutes.
5. Finish: Stir in the shredded chicken, fresh lime juice, and chopped cilantro. Let it heat through for a minute. Taste and adjust salt and pepper if needed.
6. Serve: Ladle into bowls and top with Monterrey Jack cheese, avocado slices, and tortilla chips for crunch.

Recipe Tips

• Rotisserie Hack: Using a store-bought rotisserie chicken saves huge amounts of time and adds a roasted flavor depth that boiled chicken lacks.
• Bean Texture: Don’t skip the pureeing step! If you don’t have a food processor, mash the 1 cup of beans with a fork on a plate. It transforms the dish from a watery soup to a hearty chili.
• Cheese Tempering: Let the Neufchâtel cheese sit at room temperature while you prep. Cold cheese takes longer to melt and may look speckled initially.
• Spice Level: The green chiles and cayenne add a gentle heat. If you want it spicy, leave the seeds in a fresh jalapeño and sauté it with the onion.

What To Serve With White Chicken Chili

• Cornbread: A slice of sweet cornbread is the perfect dipper.
• Tortilla Strips: Fried or baked tortilla strips add essential salt and crunch.
• Avocado: Creamy slices cool down the peppery notes.
• Lime Wedges: Serve extra lime on the side for guests to squeeze.

How To Store White Chicken Chilii

• Refrigerate: Store in an airtight container for up to 4 days. The chili thickens significantly as it cools.
• Reheat: Warm on the stove over medium heat, adding a splash of chicken broth or water to loosen it up.
• Freeze: This chili freezes well for up to 3 months. Thaw in the fridge overnight. Note that the dairy texture may separate slightly, but stirring while reheating fixes this.

White Chicken Chili Nutrition Facts

• Calories: 383 kcal
• Fat: 14g
• Carbohydrates: 35g
• Protein: 33g
• Sodium: 525mg

Nutrition information is estimated per serving.

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