White Chicken Chili with Cream Cheese

White Chicken Chili with Cream Cheese is a creamy, comforting dish packed with tender chicken, white beans, and mild green chilies. This rich and flavorful chili is the perfect balance of spice and creaminess, making it an ideal meal for chilly nights or cozy gatherings. With simple ingredients and easy preparation, it’s a family-friendly recipe that will quickly become a favorite.

Why You’ll Love This Recipe

  • Rich and Creamy – The addition of cream cheese makes this chili irresistibly creamy and smooth.
  • Easy to Make – Minimal prep and simple steps make this a perfect weeknight meal.
  • Great for Meal Prep – Stores well and tastes even better the next day.
  • Customizable Heat Level – Adjust the spice level to suit your taste.
  • Protein-Packed – With chicken and white beans, this dish is hearty and filling.
White Chicken Chili with Cream Cheese 10 White Chicken Chili with Cream Cheese is a creamy, comforting dish packed with tender chicken, white beans, and mild green chilies. This rich and flavorful chili is the perfect balance of spice and creaminess, making it an ideal meal for chilly nights or cozy gatherings. With simple ingredients and easy preparation, it’s a family-friendly recipe that will quickly become a favorite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Chicken breast or rotisserie chicken
  • Onion
  • Garlic
  • Chicken broth
  • White beans (such as cannellini or great northern beans)
  • Green chilies
  • Cream cheese
  • Sour cream
  • Cumin
  • Oregano
  • Chili powder
  • Cayenne pepper (optional for extra spice)
  • Salt and pepper
  • Lime juice
  • Fresh cilantro (for garnish)

Directions

  1. Sauté the Aromatics – In a large pot, heat oil over medium heat. Sauté the onion until translucent, then add the garlic and cook for another minute.
  2. Add Chicken and Broth – Pour in the chicken broth, then add the chicken breasts. Bring to a boil, then reduce heat and let it simmer until the chicken is cooked through.
  3. Shred the Chicken – Remove the cooked chicken, shred it using two forks, and return it to the pot.
  4. Add the Beans and Spices – Stir in the white beans, green chilies, cumin, oregano, chili powder, salt, and pepper.
  5. Incorporate the Cream Cheese – Cut the cream cheese into small pieces and stir it into the chili until fully melted and blended.
  6. Finish with Lime and Cilantro – Stir in fresh lime juice and garnish with chopped cilantro.
  7. Serve and Enjoy – Ladle into bowls and serve with toppings like shredded cheese, avocado, or tortilla chips.

Servings and Timing

  • Servings: 6
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes

Variations

  • Spicy Version: Add diced jalapeños or extra cayenne pepper for more heat.
  • Dairy-Free: Use a dairy-free cream cheese alternative and coconut cream instead of sour cream.
  • Slow Cooker: Cook on low for 6 hours or high for 3 hours, then stir in cream cheese before serving.
  • Vegetarian Option: Swap chicken for more beans or roasted cauliflower.

Storage/Reheating

  • Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
  • Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
  • Reheating: Warm on the stovetop over medium heat, stirring occasionally, or microwave in 30-second intervals until heated through.
White Chicken Chili with Cream Cheese
White Chicken Chili with Cream Cheese 11 White Chicken Chili with Cream Cheese is a creamy, comforting dish packed with tender chicken, white beans, and mild green chilies. This rich and flavorful chili is the perfect balance of spice and creaminess, making it an ideal meal for chilly nights or cozy gatherings. With simple ingredients and easy preparation, it’s a family-friendly recipe that will quickly become a favorite.

FAQs

How can I thicken white chicken chili?

You can mash some of the beans before adding them to the chili or simmer it longer to reduce the liquid.

Can I use canned chicken?

Yes, canned chicken can be used for convenience, though fresh or rotisserie chicken provides better flavor and texture.

Is this recipe gluten-free?

Yes, all the ingredients are naturally gluten-free, but check labels on store-bought broth and seasonings to be sure.

Can I make this in an Instant Pot?

Yes! Use the sauté function for onions and garlic, then pressure cook on high for 15 minutes with natural release.

What toppings go well with white chicken chili?

Shredded cheese, avocado, jalapeños, tortilla chips, and extra lime juice are great options.

Can I make it spicier?

Yes, add more green chilies, cayenne pepper, or a diced jalapeño.

Can I use dark meat chicken?

Absolutely! Chicken thighs add more richness and flavor to the dish.

What type of beans work best?

Cannellini beans, great northern beans, or navy beans work well.

How do I make it less creamy?

Reduce the amount of cream cheese or replace it with a splash of heavy cream.

Can I use frozen chicken?

Yes, but increase cooking time until the chicken reaches an internal temperature of 165°F.

Conclusion

White Chicken Chili with Cream Cheese is the ultimate comfort food—creamy, flavorful, and easy to make. Whether you’re preparing it for a cozy dinner, meal prepping for the week, or serving it at a gathering, this dish is sure to impress. With simple ingredients and plenty of ways to customize, this recipe is a must-try for any chili lover.

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White Chicken Chili with Cream Cheese

White Chicken Chili with Cream Cheese

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  • Author: Maria B. Evans
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: Serves 4-6 1x
  • Category: Dinner, Soup, Comfort Food
  • Method: Stovetop (with slow cooker & Instant Pot options)
  • Cuisine: American, Tex-Mex

Description

This White Chicken Chili is creamy, hearty, and packed with flavor. Made with tender shredded chicken, white beans, mild green chilies, and a rich cream cheese base, it’s the perfect dish for a chilly night. Ready in under an hour, this one-pot meal is simple to make and great for meal prep!


Ingredients

Units Scale

For the Chili:

  • 1 lb boneless, skinless chicken breasts (or thighs)
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 (4 oz) can diced green chilies
  • 1 (15 oz) can white beans, drained and rinsed
  • 1 (15 oz) can corn, drained
  • 4 cups chicken broth
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp oregano
  • 1/2 tsp salt (adjust to taste)
  • 1/4 tsp black pepper
  • 4 oz cream cheese, softened
  • 1/2 cup heavy cream (or milk for a lighter version)
  • 1/2 cup shredded Monterey Jack or cheddar cheese (optional)
  • 1 tbsp lime juice

For Topping (Optional):

  • Chopped fresh cilantro
  • Sliced jalapeños
  • Avocado slices
  • Sour cream
  • Shredded cheese
  • Tortilla chips

Instructions

  1. Cook the Chicken:
    • In a large pot or Dutch oven, heat a little oil over medium heat.
    • Add the diced onion and cook until soft, about 3 minutes.
    • Stir in the garlic and cook for another 30 seconds.
    • Place the chicken breasts in the pot, then add the green chilies, white beans, corn, chicken broth, and all the spices.
    • Bring to a boil, then reduce heat and let simmer for about 20 minutes until the chicken is cooked through.
  2. Shred the Chicken:
    • Remove the chicken from the pot and shred it with two forks.
    • Return the shredded chicken to the pot.
  3. Make it Creamy:
    • Add the softened cream cheese, stirring until melted and combined.
    • Pour in the heavy cream and shredded cheese (if using), stirring to blend everything together.
  4. Final Touches:
    • Simmer for another 5-10 minutes until thickened.
    • Stir in the lime juice.
  5. Serve & Enjoy:
    • Ladle into bowls and top with your favorite toppings like cilantro, avocado, or tortilla chips!



Notes

  • For a Spicier Version: Add diced jalapeños or more chili powder.
  • Slow Cooker Method: Place everything except cream cheese and heavy cream in a slow cooker and cook on LOW for 6-8 hours or HIGH for 3-4 hours. Shred the chicken, then stir in the cream cheese and heavy cream before serving.
  • Instant Pot Method: Cook on Manual/High Pressure for 15 minutes, then quick release the pressure. Shred the chicken, add the cream cheese, and stir to combine.
  • Storage: Keep leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.

Nutrition

  • Serving Size: 1 bowl (about 1.5 cups)
  • Calories: ~400
  • Sugar: 4g
  • Sodium: 700mg
  • Fat: 18g
  • Saturated Fat: 8g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Protein: 28g
  • Cholesterol: 70mg

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