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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