White Chicken Chili Recipe With Cream Cheese

Imagine a steaming bowl of creamy, spicy comfort that warms you from the inside out. That’s exactly what you’ll get with this White Chicken Chili Recipe With Cream Cheese. Unlike traditional red chilis, this white version offers a milder, creamier profile while still delivering a satisfying punch of flavor. The velvety cream cheese melts into the broth, creating a luxurious texture that perfectly complements the tender chicken and hearty beans. You’ll learn how to balance the spices, achieve the perfect consistency, and create a crowd-pleasing dish that’s both elegant and comforting.

Why You’ll Love This Recipe

This White Chicken Chili Recipe With Cream Cheese is destined to become your new favorite comfort food for so many reasons. First, it strikes the perfect balance between creamy richness and warming spice – the velvety texture from the cream cheese creates a luxurious mouthfeel while the green chilies and spices provide just enough heat to keep things interesting.

The contrast between the tender shredded chicken, firm white beans, and smooth broth creates a delightful textural experience in every spoonful. Unlike traditional chili that requires hours of simmering, this recipe comes together in about 45 minutes, making it perfect for weeknight dinners without sacrificing flavor.

What’s more, this chili is incredibly versatile – it’s elegant enough for entertaining but simple enough for family dinners. The recipe scales beautifully for crowds and actually tastes even better the next day, making it perfect for meal prep or when you need a comforting white chicken chili with a creamy twist.

Ingredients

For this delicious White Chicken Chili Recipe With Cream Cheese, you’ll need:

• 1½ pounds boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 large white onion, diced (about 1 cup)
• 4 cloves garlic, minced
• 2 (4 oz) cans diced green chilies
• 1 jalapeño, seeded and finely diced (optional for extra heat)
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon ground coriander
• ½ teaspoon cayenne pepper (adjust to taste)
• 4 cups low-sodium chicken broth
• 2 (15 oz) cans white beans (Great Northern or cannellini), drained and rinsed
• 8 oz cream cheese, softened and cubed
• 1 cup corn kernels (fresh, frozen, or canned)
• ¼ cup fresh lime juice (about 2 limes)
• ½ cup fresh cilantro, chopped
• Salt and freshly ground black pepper, to taste

The cream cheese is the star ingredient that transforms this from an ordinary white chicken chili into a creamy delight, while the combination of green chilies and spices creates the perfect balance of flavor.

Pro Tips

Use Rotisserie Chicken: For a significant time-saver that doesn’t compromise flavor, substitute pre-cooked rotisserie chicken. Simply shred about 3-4 cups of meat and add it later in the cooking process. This maintains the chicken’s moisture while absorbing all the delicious flavors of the broth.

Cream Cheese Technique: The secret to a perfectly smooth white chicken chili with cream cheese lies in the incorporation method. Always bring your cream cheese to room temperature first, then cube it into small pieces. Add it gradually while the chili is at a gentle simmer (not boiling), stirring constantly. If you notice any lumps, use a whisk to smooth them out for that velvety texture everyone loves.

Layering Flavors: Create depth by developing flavors in stages. Sauté the onions until translucent before adding garlic and spices, then “toast” the spices for 30-60 seconds until fragrant before adding liquids. This simple technique releases the essential oils in the spices and dramatically enhances the overall flavor profile of your chicken chili.

Instructions

Step 1: Prepare the Chicken
Season chicken breasts generously with salt and pepper on both sides. In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Add the chicken breasts and sear until golden brown, about 4-5 minutes per side. You’re not cooking them through at this point, just developing flavor. Remove the chicken and set aside on a plate.

Step 2: Build the Flavor Base
In the same pot with the residual oil and chicken flavor, add the diced onion and cook until softened and translucent, about 4-5 minutes. Add the minced garlic, diced jalapeño (if using), and green chilies, cooking for another 1-2 minutes until fragrant. Your kitchen will start to fill with an amazing aroma that signals your white chicken chili recipe with cream cheese is on its way!

Step 3: Add Spices and Liquid
Sprinkle the cumin, oregano, coriander, and cayenne over the vegetable mixture and stir constantly for 30-60 seconds to toast the spices. Pour in the chicken broth, scraping the bottom of the pot with a wooden spoon to release any browned bits (these contain tons of flavor!). Return the seared chicken to the pot, bring to a simmer, then reduce heat to maintain a gentle simmer. Cover and cook for 15-20 minutes until the chicken is cooked through.

Step 4: Shred the Chicken
Remove the chicken breasts from the pot and use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the pot along with the drained and rinsed white beans and corn. Simmer uncovered for 10 minutes to allow the flavors to meld.

Step 5: Add the Cream Cheese
Reduce heat to low. Add the cubed cream cheese in batches, stirring after each addition until completely melted and incorporated. This gradual approach ensures a smooth, creamy texture without lumps. Continue simmering for another 5-10 minutes until the chili has thickened slightly.

Step 6: Finish and Serve
Just before serving, stir in the fresh lime juice and chopped cilantro. Taste and adjust seasoning with salt and pepper as needed. Ladle your creamy white chicken chili with cream cheese into bowls and serve with your favorite toppings.

Variations

Vegetarian White Bean Chili: Create a meat-free version by omitting the chicken and doubling the beans for protein. Add a diced zucchini and yellow squash for texture and nutrition. Use vegetable broth instead of chicken broth, and consider adding a tablespoon of liquid smoke to replace the savory depth that chicken typically provides. The cream cheese still works beautifully in this vegetarian adaptation of the white chicken chili recipe.

Spicy Southwest Version: For heat lovers, transform this into a fiery southwestern delight by doubling the jalapeños (leaving seeds in), adding a diced poblano pepper, and incorporating a tablespoon of chipotle powder. Top with pepper jack cheese instead of mild cheeses for an extra kick. This variation maintains the creamy texture from the cream cheese while significantly amping up the heat level of your white chicken chili.

Slow Cooker Adaptation: Convert this to a hands-off meal by placing all ingredients except the cream cheese, lime juice, and cilantro in a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours, then shred the chicken. Add the cream cheese during the last 30 minutes of cooking time, and stir in lime juice and cilantro just before serving for a convenient twist on this cream cheese chicken chili.

Storage and Serving

This white chicken chili recipe with cream cheese stores beautifully, actually improving in flavor as it sits. Allow leftover chili to cool completely before transferring to airtight containers. It will keep in the refrigerator for up to 4 days. When reheating, do so gently over medium-low heat, stirring occasionally to prevent scorching, or microwave in 1-minute intervals, stirring between each.

For freezing, consider freezing the chili before adding the cream cheese, then adding it fresh when you reheat. If freezing with cream cheese already incorporated, expect some texture changes, though the flavor will remain delicious. Frozen chili keeps for up to 3 months.

Serve this creamy white chicken chili in pre-warmed bowls topped with a dollop of sour cream, a sprinkle of shredded Monterey Jack cheese, and crushed tortilla chips for a delightful crunch. For a complete meal, pair with a simple green salad dressed with lime vinaigrette and warm corn bread on the side to soak up every last bit of that creamy, flavorful broth.

FAQs

Can I use leftover cooked chicken instead of raw?
Absolutely! Use about 3-4 cups of shredded cooked chicken and add it when you add the beans. This makes this white chicken chili recipe with cream cheese even quicker to prepare.

My cream cheese isn’t melting smoothly. What went wrong?
The key is temperature. Make sure your cream cheese is at room temperature and the chili isn’t boiling when you add it. Cut the cream cheese into small cubes, add gradually, and use a whisk to incorporate it fully.

Can I make this in an Instant Pot?
Yes! Use the sauté function to brown the chicken and sauté vegetables. Add remaining ingredients except cream cheese, lime juice, and cilantro. Pressure cook for 10 minutes with a 10-minute natural release. Shred chicken, then stir in cream cheese until melted before adding lime juice and cilantro.

Is this chili gluten-free?
Yes, this white chicken chili with cream cheese is naturally gluten-free, but always check your specific brands of broth and canned ingredients to ensure they don’t contain gluten additives.

How can I thicken my chili if it’s too thin?
If your chili needs thickening, mash some of the white beans against the side of the pot with a spoon, or blend 1 cup of the chili and return it to the pot. Simmering uncovered for 10-15 additional minutes will also reduce and thicken the chili naturally.

Conclusion

This White Chicken Chili Recipe With Cream Cheese is comfort food at its finest — creamy, slightly spicy, and packed with tender chicken and hearty beans in every bite. It’s the kind of dish that bridges the gap between everyday family dinners and special occasions, always receiving rave reviews no matter when you serve it. The magic happens when the cream cheese melts into the broth, creating that signature velvety texture that sets this chili apart from the rest. Whether you’re curling up with a bowl on a chilly evening or serving it at your next gathering, this white chicken chili delivers warmth and satisfaction in every spoonful.

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