White Chicken Chili with Cream Cheese is a creamy, comforting dish packed with tender chicken, white beans, green chilies, and warming spices. The addition of cream cheese makes it ultra-rich and smooth, while a hint of lime juice brightens the flavors. This easy, one-pot meal is perfect for chilly nights, game days, or any time you’re craving a hearty and flavorful bowl of chili.
Why You’ll Love This Recipe
- Creamy & Comforting – Cream cheese adds a rich, velvety texture.
- Easy One-Pot Meal – Simple ingredients and minimal prep make this a hassle-free dinner.
- Packed with Flavor – Green chilies, cumin, and garlic create a bold and zesty taste.
- Great for Meal Prep – Tastes even better the next day!
- Customizable – Adjust spice levels, toppings, and ingredients to fit your taste.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Boneless, skinless chicken breasts (or rotisserie chicken)
- Olive oil
- Onion (chopped)
- Garlic (minced)
- Chicken broth
- White beans (cannellini or great northern)
- Diced green chilies
- Cream cheese (softened)
- Heavy cream (optional, for extra creaminess)
- Lime juice
- Ground cumin
- Chili powder
- Smoked paprika
- Salt and pepper
- Fresh cilantro (for garnish)
- Shredded cheese (cheddar or Monterey Jack, optional)
Directions
- Sauté Aromatics – Heat olive oil in a large pot over medium heat. Sauté onions and garlic until soft and fragrant.
- Cook the Chicken – Add chicken breasts, chicken broth, green chilies, and spices. Bring to a simmer and cook until the chicken is tender (about 20-25 minutes).
- Shred the Chicken – Remove the chicken, shred it with two forks, and return it to the pot.
- Add Creaminess – Stir in cream cheese and heavy cream (if using), stirring until smooth.
- Add Beans & Simmer – Add drained white beans and let simmer for 10 minutes.
- Finish with Lime Juice – Stir in fresh lime juice for brightness.
- Serve & Garnish – Ladle into bowls and top with fresh cilantro, shredded cheese, or avocado slices.
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 chili powder for heat.
- Slow Cooker Method – Cook on low for 6-8 hours, then shred the chicken and add cream cheese.
- Thicker Chili – Mash some of the beans or add cornstarch slurry.
- Dairy-Free Option – Use coconut cream instead of cream cheese.
- Keto-Friendly – Skip the beans and add extra chicken and veggies.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze in a sealed container for up to 3 months. Thaw in the fridge before reheating.
- Reheating: Warm on the stovetop over low heat or microwave in 30-second intervals.
FAQs
Can I use rotisserie chicken?
Yes! Skip the cooking step and add shredded rotisserie chicken in Step 4.
What’s the best cheese for this chili?
Cheddar, Monterey Jack, or Pepper Jack add great flavor.
How can I make this in an Instant Pot?
Cook on high pressure for 15 minutes, then shred the chicken and stir in the cream cheese.
Can I use another type of beans?
Yes! Navy beans or pinto beans work well too.
How do I make this chili thicker?
Mash some beans or add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water).
What can I serve with this chili?
Tortilla chips, cornbread, or a fresh salad make great sides.
How do I make it less spicy?
Use mild green chilies and reduce the chili powder.
Can I add corn?
Yes! Add a cup of corn for extra sweetness and texture.
Is this recipe gluten-free?
Yes! Just ensure all ingredients, like broth, are certified gluten-free.
Can I double the recipe?
Absolutely! Just use a larger pot and adjust seasonings as needed.
Conclusion
White Chicken Chili with Cream Cheese is a warm, creamy, and flavor-packed dish that’s perfect for any occasion. Whether you make it on the stovetop, in a slow cooker, or in an Instant Pot, this easy recipe is sure to become a family favorite. Top with cheese, cilantro, and avocado for the ultimate comfort food experience!
Print
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings 1x
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American
Description
This creamy, comforting white chicken chili is packed with tender shredded chicken, beans, green chilies, and a luscious cream cheese base. A cozy and easy meal for chilly days!
Ingredients
- 2 boneless, skinless chicken breasts (or 2 1/2 cups shredded rotisserie chicken)
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (4 oz) can diced green chilies
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups chicken broth
- 1 (15 oz) can great northern beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed (optional)
- 4 oz cream cheese, cubed
- 1/2 cup heavy cream
- 1/2 cup shredded Monterey Jack cheese
- Juice of 1 lime
- 1/4 cup chopped cilantro (for garnish)
- Tortilla strips or crushed tortilla chips (for topping)
Instructions
- Sauté the aromatics: In a large pot, heat olive oil over medium heat. Add onion and cook for 2-3 minutes until softened. Stir in garlic and cook for another 30 seconds.
- Add chicken & spices: Add chicken breasts, green chilies, cumin, chili powder, paprika, oregano, salt, and pepper. Stir well.
- Pour in broth & beans: Add chicken broth and beans, then bring to a simmer. Cover and cook for 20 minutes, or until the chicken is tender.
- Shred the chicken: Remove chicken from the pot, shred it with two forks, and return it to the pot.
- Make it creamy: Stir in cream cheese, heavy cream, and Monterey Jack cheese. Cook for 5 more minutes, stirring until smooth.
- Finish & serve: Add lime juice and garnish with cilantro. Serve hot with tortilla strips or chips on top!
Notes
- Rotisserie chicken works great as a shortcut—just add it after the broth.
- For a spicier kick, add ½ teaspoon cayenne pepper or a diced jalapeño.
- Leftovers can be stored in the fridge for up to 4 days or frozen for 3 months.
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