Cozy up to a bowl of White Chicken Chili with Cream Cheese, the kind of homestyle comfort food that manages to straddle the line between creamy decadence and vibrant, zesty flavor. Tender bits of rotisserie chicken, hearty white beans, green chiles, and a blend of thoughtfully chosen spices mingle together in a velvety base, thanks to cream cheese and a dollop of sour cream. It’s a dish that comes together in a single pot and feels like a warm hug on a chilly evening, but it dazzles just as much for casual gatherings or family dinner. Whether you ladle it up for a last-minute weeknight treat or set it out for game day, this hearty chili will win devoted fans at first bite.

White Chicken Chili with Cream Cheese Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed by how a handful of pantry and fridge staples can come together to create such a soul-satisfying pot of White Chicken Chili with Cream Cheese. Every ingredient has its role—from the earthy beans providing body, to the aromatic spices building depth, and finally the cream cheese delivering that irresistibly creamy finish.

Olive oil: The perfect base for sautéing your onions and garlic, adding a subtle richness right from the start.
Onion (1 medium, diced): Delivers sweet and savory undertones that anchor the chili’s flavor profile.
Garlic (2 cloves, minced): Just a couple cloves infuse the chili with a warm, irresistible aroma.
Diced green chiles (4 oz can): Brings gentle heat and a tangy lift that keeps each spoonful lively.
Ground cumin (1 teaspoon): Offers a smoky, earthy backbone quintessential to any great chili.
Dried oregano (1 teaspoon): Adds a punch of herbaceous charm, balancing all the warm spices.
Chili powder (1/2 teaspoon): Lends color and gentle warmth, keeping things cozy but not spicy.
Ground coriander (1/2 teaspoon): Contributes a hint of citrus and brightness that enlivens the flavors.
Salt and pepper: Essential for bringing all the flavors into perfect harmony.
Shredded chicken (2 cups, cooked): Rotisserie chicken works wonders for both texture and ease.
Great northern or cannellini beans (2 cans): Creamy and mild, these beans add heartiness and soak up all the flavor.
Chicken broth (2 cups, low-sodium): The canvas that ties your chili together, allowing all the other flavors to shine.
Cream cheese (8 oz block, softened and cubed): The secret weapon for a lusciously creamy finish that sets this chili apart.
Corn (1 cup, frozen or canned): Pops of sweetness and color make every bite more interesting.
Sour cream (1/2 cup): Stirs in right at the end for a tangy, smooth finish.
Lime (juice of 1/2): A finishing squeeze brightens up the whole bowl—optional but delicious.
Toppings (shredded cheese, cilantro, jalapeños, tortilla chips): The more, the merrier—everyone can personalize their own perfect bowl.

How to Make White Chicken Chili with Cream Cheese

Step 1: Sauté the Aromatics

Start by heating the olive oil in a large, heavy-bottomed pot over medium heat. Once it shimmers, add your diced onion and cook for 4 to 5 minutes until they’re soft and turning translucent. Stir in the minced garlic and let it sauté for another 30 seconds, just long enough to unlock a burst of savory fragrance—don’t let it brown.

Step 2: Bloom the Spices

Add the diced green chiles, cumin, oregano, chili powder, coriander, salt, and pepper straight into the pot. Give everything a good stir and allow the spices to toast for about a minute. This step is crucial, as the heat blooms the spices, releasing a wave of flavor that perfumes your kitchen and gives the chili its signature depth.

Step 3: Add Chicken, Beans, and Broth

Toss in your shredded chicken, drained beans, and pour over the chicken broth. Stir to combine, making sure nothing’s stuck to the bottom. Bring the mixture to a gentle simmer and let it cook uncovered for 10 to 15 minutes, so the beans absorb all those spices and the chicken melts into every bite.

Step 4: Stir in the Cream Cheese

Reduce the heat to low and add the softened, cubed cream cheese. Stir patiently until it melts and the broth turns luxuriously creamy. This is where the magic really happens—White Chicken Chili with Cream Cheese transforms from a simple soup to a comforting, silky stew with every stir.

Step 5: Add Corn and Finish

Add your corn (no need to thaw if it’s frozen) and gently simmer for another 5 minutes. Once heated through, remove the pot from the heat and stir in sour cream and a fresh squeeze of lime juice. Taste and adjust the seasoning with extra salt or pepper if needed. All that’s left is to ladle it up and break out the toppings!

How to Serve White Chicken Chili with Cream Cheese

Garnishes

Pile on the toppings for a restaurant-worthy bowl! I love a generous sprinkle of shredded cheese, fresh cilantro, sliced jalapeños for a kick, and crushed tortilla chips for that perfect crunch. Each garnish adds its own flair to White Chicken Chili with Cream Cheese, making every bowl unique and exciting.

Side Dishes

A warm, buttery wedge of cornbread or a stack of soft flour tortillas makes the ideal partner to this creamy chili. Simple green salads with citrus vinaigrette or a platter of sliced avocado round out the meal and balance all the richness in your bowl.

Creative Ways to Present

Make it a DIY chili bar for parties, setting out bowls of toppings so everyone can customize their own. For an eye-catching appetizer, serve mini portions in small mugs or ramekins. You can even ladle this White Chicken Chili with Cream Cheese over a baked potato or use it as a cozy filling in bread bowls!

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any extra chili to airtight containers and refrigerate for up to 4 days. Give it a quick stir before serving as the creamy ingredients may separate a little—a gentle reheat will bring everything back together beautifully.

Freezing

While White Chicken Chili with Cream Cheese freezes well, the texture may change slightly due to the dairy. For best results, freeze in individual portions, and consider stirring in the cream cheese and sour cream after thawing rather than before freezing, if you plan on making it ahead.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally until warmed through. If the chili seems too thick after chilling, add a splash of chicken broth or water to loosen it. Microwaving works too, just go low and slow to preserve that luscious, creamy texture.

FAQs

Can I use leftover turkey instead of chicken?

Absolutely! Leftover turkey works just as well as chicken in this recipe, bringing all the same comforting flavors to your White Chicken Chili with Cream Cheese. Just shred or dice it and use in place of the chicken.

What kind of beans should I use?

Great northern or cannellini beans are ideal because they’re soft, creamy, and take on the chili flavors beautifully. If you only have navy beans or pinto beans on hand, those work in a pinch, though the texture will be slightly different.

Is this chili spicy?

This chili is designed to be mild, with just a touch of warmth from the green chiles and a dash of chili powder. If you prefer more heat, toss in extra jalapeños or add a pinch of cayenne pepper when blooming the spices.

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

Definitely! Sauté the onions and garlic first, then combine everything except the cream cheese, sour cream, and lime juice in your slow cooker. Cook on low for 4-6 hours, then stir in the cream cheese, sour cream, and lime just before serving.

How can I make the chili thicker?

If you like your White Chicken Chili with Cream Cheese extra hearty, lightly mash some of the beans right in the pot before adding the cream cheese. Simmering uncovered for a few extra minutes will also help thicken things up nicely.

Final Thoughts

I hope you find as much joy and comfort in this White Chicken Chili with Cream Cheese as my family does! It’s one of those dependable, soul-warming recipes that welcomes you home and impresses anyone who tastes it. Don’t be surprised if it becomes your go-to “chili night” favorite—one spoonful, and you’ll see why!

White Chicken Chili with Cream Cheese Recipe

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4.6 from 17 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 flavorful twist on traditional chili. Creamy and satisfying, this easy stovetop recipe is perfect for a cozy meal.

Ingredients

Scale

Main Ingredients:

1 tablespoon olive oil
1 medium 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 ground coriander
Salt and pepper to taste

Additions:

2 cups cooked shredded chicken (rotisserie works well)
2 (15 oz) cans great northern or cannellini beans, drained and rinsed
2 cups low-sodium chicken broth
1 (8 oz) block cream cheese, softened and cubed
1 cup frozen or canned corn
1/2 cup sour cream
Juice of 1/2 lime
Optional toppings: shredded cheese, chopped cilantro, sliced jalapeños, crushed tortilla chips

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Instructions

Prepare the Base: Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft. Stir in garlic, green chiles, cumin, oregano, chili powder, coriander, salt, and pepper. Cook to toast the spices.
Cook the Chili: Add shredded chicken, beans, and broth. Simmer for 10–15 minutes. Reduce heat, stir in cream cheese until melted. Add corn and simmer.
Finish and Serve: Remove from heat, stir in sour cream and lime juice. Adjust seasoning. Serve hot with toppings.