Few dishes can match the cozy comfort and creamy indulgence of White Chicken Chili with Cream Cheese. This hearty, soul-satisfying one-pot meal brings together tender shredded chicken, mellow white beans, a gentle green chile kick, and the irresistible silkiness of cream cheese. It’s the kind of dish that turns any weeknight into something special, yet is easy enough to whip up without any fuss. Whether you’re craving a quick dinner or looking to impress at a casual gathering, this chili promises a flavor-packed bowl you’ll keep coming back to.

White Chicken Chili with Cream Cheese Recipe - Recipe Image

Ingredients You’ll Need

The magic of this White Chicken Chili with Cream Cheese is all in the thoughtful mix of fresh and pantry-friendly ingredients. Each one plays a role, whether it’s adding body, boosting flavor, or giving the chili its trademark creamy texture and dreamy finish.

Olive oil: Adds a subtle, fruity richness and helps sauté those aromatics until fragrant and golden.
Yellow onion: Brings sweetness and depth to the base, setting the stage for all the flavors to follow.
Garlic: Minced garlic provides a warm, pungent backbone that enhances every spoonful.
Cooked shredded chicken: Using rotisserie or leftover chicken saves time and ensures the meat is tender and flavorful.
Diced green chiles: These add gentle heat and a bright, tangy note that wakes up the whole dish.
Ground cumin: Lends an earthy, peppery warmth that is essential in any good chili.
Dried oregano: Offers a subtle herbal lift, balancing the rich and creamy elements.
Chili powder: Brings color and gentle heat, rounding out the spice profile.
Salt and black pepper: The dynamic duo that brings everything into sharp focus—season generously to taste.
White beans: Creamy and hearty, they thicken the chili and soak up all the delicious flavors.
Chicken broth: Keeps everything juicy and flavorful—opt for low-sodium to control saltiness.
Cream cheese: The star ingredient, it melts into the chili creating a silky, velvety texture that sets this chili apart.
Sour cream: Adds tang and contributes to the chili’s signature creamy body.
Shredded Monterey Jack cheese: This melty cheese brings a mild, buttery goodness and extra creaminess.
Lime juice: A splash at the end brightens the whole pot and perks up every ingredient.
Fresh cilantro and jalapeño slices (optional): These garnishes add pops of color and a fresh, zesty finish.

How to Make White Chicken Chili with Cream Cheese

Step 1: Sauté the Aromatics

Start by heating the olive oil in a large pot over medium heat. This is the moment when your kitchen fills with the homey aroma of onions and garlic—cook the diced yellow onion for about three to four minutes until it turns soft and a little translucent. Then add the minced garlic and cook for just one more minute, letting it release all its gorgeous flavor but making sure it doesn’t burn.

Step 2: Layer in the Chicken and Spices

Add your cooked shredded chicken right into the fragrant base, followed by the diced green chiles. Sprinkle in the cumin, oregano, chili powder, salt, and black pepper. Stir everything together and let the spices bloom for a minute or two—this is where the flavors start mingling and the anticipation builds!

Step 3: Add Beans and Broth

Toss in both cans of drained and rinsed white beans, then pour over the chicken broth. Stir well and bring this hearty mixture to a gentle simmer. The broth pulls all the flavors together, while the beans begin to soften and absorb that wonderful spiced goodness.

Step 4: Stir in Cream Cheese

Now for the creamy magic! Reduce the heat to low and add the cubed cream cheese. Stir patiently until every bit melts and blends into the chili, creating silky richness. Don’t rush this step—letting the cream cheese fully incorporate is what makes White Chicken Chili with Cream Cheese genuinely indulgent.

Step 5: Make it Extra Creamy

Add the sour cream and shredded Monterey Jack cheese, stirring until everything has melted into a smooth, dreamy base. Simmer the chili for about five more minutes—this helps the flavors develop and the texture become even thicker and silkier. Taste and adjust seasoning at this stage so your chili is just right.

Step 6: Finish and Serve

Remove the pot from heat, then stir in the lime juice. That final pop of citrus ties everything together—refreshing, zippy, and irresistible. Ladle the White Chicken Chili with Cream Cheese into bowls and top with your choice of fresh cilantro and jalapeño slices for a little extra color and zip.

How to Serve White Chicken Chili with Cream Cheese

Garnishes

When it comes to garnishing this chili, the fresher the better! A generous sprinkle of chopped cilantro or a few crisp jalapeño slices elevate the colors and add bright, fresh flavor to every bite. For extra decadence, try a dollop of sour cream or a pinch of shredded Monterey Jack cheese on top before serving.

Side Dishes

This hearty chili doesn’t need much to be a complete meal, but it pairs beautifully with a simple side of warm cornbread, tortilla chips, or even a rustic baguette. If you love contrasts, try serving it with a crisp green salad—something with a citrusy dressing to balance the creamy richness.

Creative Ways to Present

For a fun twist, ladle your White Chicken Chili with Cream Cheese into bread bowls or mini mugs for party appetizers. You can even set up a chili bar with small bowls of toppings, letting everyone customize their own bowl with crunchy tortilla strips, avocado chunks, or fire-roasted corn for a colorful crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

White Chicken Chili with Cream Cheese stores like a dream, making it a fantastic make-ahead meal. Allow the chili to cool to room temperature before transferring it to an airtight container. It will keep well in the refrigerator for up to three days, and actually tends to taste even more flavorful as it sits!

Freezing

Wondering about freezing? Go right ahead! Ladle cooled chili into freezer-safe containers, leaving a little room for expansion. Freeze for up to three months. For best results, thaw overnight in the refrigerator before reheating. The cream cheese keeps the texture creamy even after freezing, which is a huge bonus with this recipe.

Reheating

To reheat, gently warm the chili on the stovetop over low to medium heat, stirring often so nothing sticks and the creamy base doesn’t separate. If the chili has thickened up a lot, don’t hesitate to add a splash of chicken broth or water to loosen it back up. Microwave reheating works fine too, just use a lower power setting and stir every minute.

FAQs

Can I make White Chicken Chili with Cream Cheese in a slow cooker?

Absolutely, you can! Simply sauté the onion and garlic first, then add everything except the cream cheese, sour cream, and Monterey Jack cheese to the slow cooker. Cook on low for 4-6 hours, stir in the creamy ingredients toward the end, and cook just until fully melted and combined.

What beans work best for this chili?

Classic white beans like Great Northern or cannellini beans are best, thanks to their creamy texture. Navy beans work in a pinch too! If you prefer a slightly firmer texture, try mixing in some garbanzo beans or even pinto beans for a bit of variation.

Is it possible to use uncooked chicken?

Yes! If you only have raw chicken breasts or thighs on hand, add them at the same time you would the shredded chicken. Let the chili gently simmer until the chicken is cooked through, then shred it with two forks right in the pot before stirring in the creamy ingredients.

Can I make this chili spicier?

You can easily amp up the heat by adding a chopped jalapeño (with seeds for more fire), extra chili powder, or even a dash of cayenne. Also, consider serving with hot sauce at the table so everyone can control their own spice level.

What makes White Chicken Chili with Cream Cheese different from traditional chili?

Unlike traditional red chili, this white chili skips tomatoes and uses white beans and chicken for a lighter, creamier base. The cream cheese sets it apart from other variations, adding luscious texture and a subtle tang you just don’t get from standard chili recipes.

Final Thoughts

There’s just something about a steaming bowl of White Chicken Chili with Cream Cheese that feels like a warm hug. With its rich, comforting texture and layers of gentle spice, it’s sure to become a favorite for busy nights or cozy weekends at home. Give it a try the next time you’re craving something special—you might just find yourself coming back to this recipe again and again!

White Chicken Chili with Cream Cheese Recipe

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4.7 from 15 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This White Chicken Chili with Cream Cheese is a comforting and creamy twist on traditional chili. With tender shredded chicken, white beans, and a rich cream cheese base, this hearty dish is perfect for a cozy weeknight dinner.

Ingredients

Scale

For the White Chicken Chili:

1 tablespoon olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1 pound cooked shredded chicken (rotisserie or leftover)
1 (4-ounce) can diced green chiles
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (15-ounce) cans white beans, drained and rinsed
2 cups chicken broth
4 ounces cream cheese, cubed and softened
1/2 cup sour cream
1 cup shredded Monterey Jack cheese
juice of 1 lime
fresh cilantro and jalapeño slices for garnish (optional)

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Instructions

In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 1 minute more.
Add shredded chicken, green chiles, cumin, oregano, chili powder, salt, and black pepper. Stir well to combine.
Add the white beans and chicken broth, bringing the mixture to a gentle simmer. Reduce heat to low and stir in the cream cheese until completely melted and incorporated.
Add sour cream and shredded Monterey Jack cheese, and stir until smooth and creamy.
Simmer for another 5 minutes, then remove from heat. Stir in lime juice and adjust seasoning if needed. Serve hot, garnished with cilantro and jalapeño slices if desired.