White Chicken Chili with Cream Cheese is the ultimate bowl of comfort food—full of tender chicken, creamy white beans, mild green chiles, and a rich, luscious broth, all kissed by the tang of lime and a blanket of mellow spices. It’s hearty but not heavy, offering warmth and creaminess with every bite, and somehow it always disappears faster than you expect. This recipe is easy enough for a busy weeknight but special enough to share with friends and family around the table. Let’s make some chili magic together!

White Chicken Chili with Cream Cheese Recipe - Recipe Image

Ingredients You’ll Need

The beauty of White Chicken Chili with Cream Cheese is in its simplicity: each ingredient shines, building layers of flavor and creaminess until you have pure spoonful comfort. Here’s what you’ll need (and why!):

Olive oil: The flavor starter, giving just enough richness for sautéing the aromatics.
Onion: Diced small, it adds sweetness and depth that melds beautifully into the broth.
Garlic: For irresistible savory warmth—nothing beats garlic in a cozy chili!
Diced green chiles: These bring mild, tangy heat and a beautiful pop of green.
Ground cumin: Essential for that earthy, slightly smoky southwestern backbone.
Dried oregano: Adds herbal notes that feel bright and homey.
Chili powder: For warmth and extra flavor without overwhelming spiciness.
Paprika: Lends a gentle smokiness and gorgeous color.
Salt and black pepper: Crucial seasonings—taste as you go for perfect balance!
Cooked, shredded chicken: Rotisserie or leftover chicken works wonders, making this quick and easy.
White beans (cannellini or Great Northern): Creamy and mild, they help create that famous thick chili body.
Corn (frozen or canned): Bursts of sweet, juicy texture in every bite.
Low-sodium chicken broth: The base that ties it all together—low-sodium keeps things from getting too salty.
Cream cheese: The secret ingredient that transforms this chili into a dreamy, velvet-smooth experience.
Half-and-half or heavy cream: Enhances the creamy effect (feel free to use whichever you love or have on hand).
Lime juice: Just a splash wakes up all the flavors with its fresh tang.

How to Make White Chicken Chili with Cream Cheese

Step 1: Sauté the Aromatics

Start with a large pot or trusty Dutch oven and heat up your olive oil over medium heat. Toss in your diced onion and let it sizzle away for 3 to 4 minutes, stirring often until it turns soft and translucent. Add the minced garlic, and in a few seconds, your kitchen will smell amazing. Sprinkle in the green chiles along with the cumin, oregano, chili powder, paprika, salt, and pepper. Let these bloom together for about a minute so every spice is toasty and fragrant.

Step 2: Build the Chili Base

Add the cooked, shredded chicken, white beans, and corn right into the aromatic mixture. Pour in the chicken broth, and give it a good stir. Once everything is cozy in the pot, bring it to a gentle simmer. Let this hang out, uncovered, for 10 to 15 minutes. The flavors will mingle, the beans soften a little more, and the broth will start to thicken just slightly—a promise of delicious things to come.

Step 3: Make It Creamy

Lower the heat to low, and toss in those dreamy cubes of cream cheese. Stir, stir, stir! It melts slowly, enriching the chili and making it velvety and smooth. Once the cream cheese is completely incorporated, pour in the half-and-half (or heavy cream) and squeeze in fresh lime juice. Mix everything together until the chili is silky, creamy, and lightly tangy. Let it simmer for a final 5 minutes—just long enough to warm every spoonful through.

How to Serve White Chicken Chili with Cream Cheese

Garnishes

This chili loves to be dressed up! Classic toppings like shredded cheese, creamy avocado slices, a handful of crushed tortilla chips, or bright-green cilantro leaves take each spoonful from “yum” to “wow!” A little extra lime on the side never hurts either.

Side Dishes

White Chicken Chili with Cream Cheese is filling all on its own, but it plays nicely with soft cornbread, crusty bread rolls, or a big salad piled high with leafy greens. For a southwestern twist, serve alongside warm tortillas or rice for scooping and sopping.

Creative Ways to Present

Hosting a chili night? Ladle the chili into mini bowls or mugs for a fun starter. You can even set up a “chili bar” with every topping and let everyone make their own dreamy bowl. Leftover chili makes the best filling for thick burritos or as a loaded baked potato topping—let your imagination go wild!

Make Ahead and Storage

Storing Leftovers

Let any leftover White Chicken Chili with Cream Cheese cool to room temperature, then transfer it to an airtight container and refrigerate. It thickens up and the flavors get even better overnight, making for the world’s happiest leftovers. It keeps well for about 3 to 4 days.

Freezing

For longer storage, this chili can be frozen with great results. Let it cool completely before dividing into freezer-safe containers or bags. Label and freeze for up to 3 months. When you crave a bowl, just thaw overnight in the fridge—easy and convenient!

Reheating

To reheat, warm gently in a pot over low heat, stirring now and then until it’s steamy and smooth again. If the chili looks extra thick, add a splash of broth or water to loosen it up. The microwave works, too—just use a microwave-safe bowl and stir halfway through warming.

FAQs

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

Absolutely! Sauté the onion, garlic, and spices on the stove first for best flavor, then add everything (except cream cheese, half-and-half, and lime juice) to the slow cooker. Cook on low for 4 to 6 hours. Stir in the cream cheese, half-and-half, and lime at the end, let melt, then serve.

What type Main Course

Shredded rotisserie chicken is the fastest and easiest, but leftover roasted or poached chicken works beautifully too. Even slow-cooked or pressure-cooked chicken breasts or thighs (then shredded) make the chili hearty and delicious.

How spicy is this chili?

White Chicken Chili with Cream Cheese is generally mild, thanks to the creamy ingredients and mild green chiles. If you like more heat, add chopped jalapeños or extra chili powder, or serve with hot sauce for everyone to customize.

Can I make this dairy-free?

For a dairy-free twist, use a plant-based cream cheese and non-dairy cream or coconut milk. The texture and flavor will still be creamy and comforting—just adjust seasonings to taste.

What can I use instead of white beans?

If you’re out of white beans, pinto beans or even chickpeas offer a similar creamy bite and hold up well in the chili. Just rinse and drain before adding.

Final Thoughts

There’s something magical about White Chicken Chili with Cream Cheese—the way it brings everyone together and turns an ordinary meal into something spectacular. Give it a try, pile on your favorite toppings, and see why it’s destined to steal the show at your table. Warm bowls of creamy chili await!

White Chicken Chili with Cream Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 19 reviews

Author: Emma
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. Packed with shredded chicken, white beans, and a hint of lime, this hearty dish is perfect for a cozy night in or entertaining guests.

Ingredients

Scale

For the Chili:

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 (4 oz) can diced green chiles
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups cooked, shredded chicken
1 (15 oz) can white beans (like cannellini or Great Northern), drained and rinsed
1 cup frozen or canned corn
2 cups low-sodium chicken broth
4 oz cream cheese, cubed
1/2 cup half-and-half or heavy cream
juice of 1/2 lime

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Instructions

In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and sauté for 3–4 minutes until softened. Stir in garlic, green chiles, cumin, oregano, chili powder, paprika, salt, and pepper. Cook for 1 minute until fragrant.
Add shredded chicken, white beans, corn, and chicken broth. Bring to a gentle simmer and cook for 10–15 minutes, stirring occasionally.
Reduce heat to low and stir in the cubed cream cheese. Stir frequently until melted and fully incorporated. Add the half-and-half and lime juice, mixing until smooth and creamy.
Simmer for an additional 5 minutes to heat through, then serve hot.