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Alright, let’s talk about a dish that’s about to become your absolute go-to: this creamy white chicken chili with cream cheese. I’m Anna, and I’m all about making your everyday cooking not just easier, but genuinely joyful, with simple, flavorful recipes. You know, the kind that taste like you spent hours on them but are actually totally weeknight-friendly? That’s my jam! This chili is seriously thick, super indulgent, and comes together in about 40 minutes flat. It’s the ultimate cozy comfort food that’ll have you ditching takeout for good.
Table Of content
Why You’ll Love This Creamy White Chicken Chili with Cream Cheese
Seriously, this chili is a winner for so many reasons! It’s:
- Super Quick: Ready in about 40 minutes, perfect for those busy weeknights.
- Rich & Satisfying: That cream cheese makes it unbelievably creamy and decadent.
- Comfort Food Central: It’s like a warm hug in a bowl, perfect for chilly evenings.
- Easy Peasy: Uses simple pantry staples you probably already have.
- Totally Adaptable: You can easily tweak it to your liking!
Essential Ingredients for Creamy White Chicken Chili with Cream Cheese
Here’s what you’ll need to whip up this incredibly creamy chili. Trust me, these simple ingredients come together like magic!
| Ingredient | Amount | Preparation |
| Olive oil | 1 tablespoon | — |
| Yellow onion | 1 medium | Finely diced |
| Garlic | 3 cloves | Minced |
| Boneless, skinless chicken breasts | 1.5 pounds | Cut into small 1-inch pieces |
| Fine salt | 1 teaspoon, plus more to taste | — |
| Low-sodium chicken broth | 2 cups | — |
| White beans (cannellini or Great Northern) | 2 cans (14-15 ounces each) | Drained and rinsed |
| Diced green chiles | 2 cans (4 ounces each) | With juices |
| Chili powder | 2 teaspoons | — |
| Ground cumin | 1 teaspoon | — |
| Dried oregano | 1/2 teaspoon | — |
| Black pepper | 1/2 teaspoon | — |
| Corn kernels (canned or frozen) | 1 cup | Drained if canned |
| Cream cheese | 4 ounces | Softened and cut into cubes |
| Lime | Juice of 1/2 | — |
| Cilantro | 2 tablespoons | Chopped, plus more for serving |
| Optional Toppings | As desired | Sliced avocado, crushed tortilla chips, extra cilantro, lime wedges |
Ingredient Notes and Substitutions
A few notes on why these ingredients shine and what you can swap in! Using cannellini or Great Northern beans is key for that lovely creamy texture in our white chicken chili with cream cheese. If you only have dried oregano, 1/2 teaspoon works perfectly. For the chicken, feel free to use boneless, skinless chicken thighs instead of breasts – they’re extra forgiving and add even more tenderness! And if fresh cilantro isn’t your thing, you can skip it or use a pinch of dried cilantro, though fresh really adds that pop of brightness. Don’t be afraid to add a pinch of cayenne pepper if you like a little heat!
Step-by-Step Guide to Making Creamy White Chicken Chili with Cream Cheese
Alright, let’s get this delicious chili cooking! It’s pretty straightforward, and the results are SO worth it.
- First things first, grab a big Dutch oven or a nice, heavy pot. Pop it on medium heat and add that tablespoon of olive oil. Let it get nice and shimmery, about a minute. Toss in your finely diced onion and let it soften up until it’s translucent, which takes about 3 to 4 minutes. Then, add your minced garlic and stir it around for just 30 seconds until it smells amazing.
- Now, add your cut-up chicken breasts and that initial teaspoon of salt. Stir it all around, letting the chicken get a little golden in spots and the edges turn opaque. It’ll only take about 4 to 5 minutes. Remember, the chicken will finish cooking in the chili, so it doesn’t need to be fully cooked through just yet.
- Time for the spices! Stir in the chili powder, cumin, and oregano. Let them toast for about 30 seconds – it really wakes up their flavor! Next, pour in your drained and rinsed white beans, the diced green chiles with all their yummy juices, the corn, and the chicken broth. Give everything a good stir, making sure to scrape up any little browned bits from the bottom of the pot; that’s where a lot of flavor lives!
- Turn the heat up to medium-high and bring the whole pot to a gentle simmer. Once it’s bubbling a bit, reduce the heat to medium-low. Let it simmer uncovered for about 12 to 15 minutes. Stir it every so often. You want the chili to thicken up a bit, and you’ll notice the beans starting to break down, making the broth look creamy around the edges.
- This is where the magic happens! Reduce the heat all the way down to low. Add your softened cream cheese cubes. Gently stir them in until they’re completely melted and the chili turns beautifully ultra-creamy. This usually takes about 3 to 5 minutes. Super important: Don’t let it boil after you add the cream cheese, or it might separate.
- Finally, stir in the fresh lime juice and the chopped cilantro. Give it a taste test and add more salt and pepper if you think it needs it. You want to make sure that chicken reaches an internal temperature of 165°F (74°C) for safety.
- Ladle this gorgeous, creamy chili into bowls. Top it off with your favorites – sliced avocado, crunchy tortilla chips, a little extra cilantro, or some lime wedges!
Tips for the Creamiest White Chicken Chili
Want that unbelievably smooth, creamy texture? Here are a few tricks! While the chili simmers (before adding the cream cheese), gently mash some of the beans against the side of the pot with your spoon. This helps thicken it naturally. When you add the cream cheese, keep that heat on low! This prevents it from getting weird and separated. And always season at the very end; the cheese adds saltiness, and the chili concentrates as it cooks, so tasting and adjusting salt is key for the perfect flavor.
Frequently Asked Questions About Creamy White Chicken Chili
Got questions about making the best creamy white chicken chili with cream cheese? I’ve got you covered!
Q1. Can I make this creamy white chicken chili ahead of time?
Absolutely! This chili is actually even better the next day. The flavors meld together beautifully. Just store it in an airtight container in the fridge. You might find it thickens up a bit more as it cools, which is totally normal!
Q2. Is this recipe spicy?
This recipe has a mild kick from the diced green chiles, but it’s not overly spicy. If you love heat, feel free to use hot diced green chiles or add a pinch of cayenne pepper along with the other spices. You can always add hot sauce at the table too!
Q3. What kind of beans are best for this chili?
I love using cannellini or Great Northern beans because they’re nice and creamy and break down a bit to help thicken the chili. Both work wonderfully for achieving that signature creamy white chicken chili texture.
Q4. How do I store leftovers of this creamy chicken chili?
Leftovers are a dream! Store any remaining chili in an airtight container in the refrigerator for up to 4 days. It reheats beautifully on the stovetop or in the microwave.
Storing and Reheating Your Creamy White Chicken Chili
Leftovers of this creamy white chicken chili with cream cheese are honestly a treat. They taste even better the next day, if you can believe it! For the best results, let the chili cool down a bit before storing. It’ll keep beautifully in the fridge for up to 4 days in an airtight container. If you want to freeze it for later, pop it into freezer-safe containers and it’ll be good for up to 3 months. When you’re ready to reheat, just do it gently. The stovetop over medium-low heat is my favorite, stirring often. Or, the microwave works too, at about 50 to 70 percent power. If it seems a little thick after chilling, just add a tiny splash of chicken broth or water to get it super creamy again. And always make sure it’s heated through to 165°F (74°C) before serving!
| Storage Method | Duration | Reheating Instructions |
| Refrigerator | Up to 4 days | Stovetop (medium-low, stir often) or microwave (50-70% power, stir often). Add splash of broth if needed. Heat to 165°F (74°C). |
| Freezer | Up to 3 months | Thaw overnight in fridge. Then reheat on stovetop (medium-low, stir often) or microwave (50-70% power, stir often). Add splash of broth if needed. Heat to 165°F (74°C). |
Estimated Nutritional Information for Creamy White Chicken Chili with Cream Cheese
Just a heads-up, these numbers are estimates and can vary a bit depending on the exact ingredients and brands you use. But this should give you a good idea of what’s in a serving of this delicious, creamy white chicken chili with cream cheese!
| Nutrient | Amount per serving |
| Calories | 380 |
| Fat | 14 g |
| Carbohydrates | 30 g |
| Protein | 32 g |
For more delicious recipes and cooking inspiration, check out our Pinterest page!
Print
Amazing Creamy White Chicken Chili with Cream Cheese
- Total Time: 35 to 40 minutes
- Yield: Serves 6
- Diet: Vegetarian
Description
Make ultra-thick, indulgent white chicken chili with cream cheese in about 40 minutes. This recipe is cozy, weeknight-friendly, and loaded with tender chicken and beans.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1.5 pounds boneless skinless chicken breasts, cut into small 1 inch pieces
- 1 teaspoon fine salt, plus more to taste
- 2 cups low-sodium chicken broth
- 2 cans 14 to 15 ounces white beans, drained and rinsed cannellini or Great Northern
- 2 cans 4 ounces each diced green chiles, with juices
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 cup corn kernels canned drained or frozen
- 4 ounces cream cheese, softened and cut into cubes
- Juice of 1/2 lime
- 2 tablespoons chopped cilantro, plus more for serving
- Optional toppings: Sliced avocado, crushed tortilla chips, extra cilantro, lime wedges
Instructions
- Heat olive oil in a large Dutch oven over medium heat until shimmering, 1 minute. Add onion and cook until translucent, 3 to 4 minutes; stir in garlic and cook 30 seconds until fragrant.
- Add chicken and salt; cook, stirring occasionally, until the edges turn opaque and lightly golden in spots, 4 to 5 minutes. Chicken will finish cooking in the chili.
- Stir in chili powder, cumin, and oregano; cook 30 seconds to bloom spices. Add beans, green chiles with juices, corn, and chicken broth. Stir to combine and scrape up any browned bits.
- Bring to a simmer over medium-high, then reduce to medium-low and simmer uncovered 12 to 15 minutes, stirring occasionally, until slightly thickened and chicken is cooked through. Beans should begin to break down and broth looks creamy at the edges.
- Reduce heat to low. Add cream cheese cubes and stir gently until completely melted and the chili turns ultra-creamy, 3 to 5 minutes. Do not boil after adding cream cheese.
- Stir in lime juice and cilantro. Taste and adjust salt and pepper. The chicken should reach an internal temperature of 165°F (74°C).
- Ladle into bowls and top with avocado, tortilla chips, extra cilantro, and lime wedges as desired.
Notes
- Soften cream cheese before adding so it melts fast and blends without lumps.
- Lightly mash some beans against the pot during the simmer to naturally thicken.
- Keep heat low when adding cream cheese to prevent separation and keep the chili ultra-smooth.
- Finish with a squeeze of lime to balance richness and brighten flavors.
- Salt at the end after the cheese melts; the chili concentrates as it simmers.
- Refrigerate in airtight containers up to 4 days; the chili thickens as it rests.
- Freeze up to 3 months; thaw overnight in the fridge for best texture.
- Reheat gently on the stovetop over medium-low or in the microwave at 50 to 70 percent power, stirring often until hot and creamy; add a splash of broth if needed. Heat to 165°F (74°C) before serving.
- Use chicken thighs instead of breasts for extra tenderness.
- Swap Great Northern beans for cannellini; both yield a creamy texture.
- Make it spicier with hot diced green chiles or a pinch of cayenne.
- Add ranch-style seasoning for a tangy herby twist; reduce added salt to taste.
- Boost veggies with diced bell pepper or extra corn added in step 3.
- Prep Time: 10 minutes
- Cook Time: 25 to 30 minutes
- Category: Chili
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: N/A
- Sodium: N/A
- Fat: 14 g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 30 g
- Fiber: N/A
- Protein: 32 g
- Cholesterol: N/A
