There’s something about a bowl of creamy chili that feels like a hug in food form. On a cold evening, when the air turns crisp and you crave something cozy, white chicken chili with cream cheese is that perfect balance of hearty and indulgent. It’s the kind of dish that warms you up from the inside out — rich, satisfying, and unbelievably easy to make.
Whether you’re feeding your family, meal-prepping for the week, or cooking for friends, this chili has everything you need — flavor, texture, and comfort in every spoonful. Try my Cajun White Chicken Chili for another flavorful twist.
What Makes This White Chicken Chili So Special
Unlike traditional red chili that’s tomato-based and spicy, this version is smooth, creamy, and comforting — yet still full of bold flavor. The secret? Cream cheese. It transforms the broth into a silky base that clings to every bite of tender chicken and white beans.
Each spoonful delivers a mix of smoky spices, tangy chiles, and a subtle kick that keeps you going back for more. The best part is how easily it comes together — one pot, simple ingredients, and about 40 minutes from start to finish.
A Twist on a Classic
You might’ve had regular white chicken chili before, but adding cream cheese takes it to another level. It gives you a restaurant-style texture without needing any heavy thickening agents or fancy techniques. The result is a velvety chili that tastes like it simmered all day, even when it didn’t.
Why You’ll Love This Creamy White Chicken Chili
There’s no shortage of reasons this recipe might become your new go-to:
- One-pot simplicity: Everything cooks in a single pot — less mess, more flavor.
- Adjustable heat: Make it mild for kids or spicy with a dash of cayenne.
- Creamy yet light: The cream cheese gives body without heaviness.
- Perfect for leftovers: It tastes even better the next day.
- Freezer-friendly: Ideal for make-ahead dinners and quick lunches.
This isn’t just comfort food — it’s a meal that feels homemade and gourmet at the same time.
Ingredients You’ll Need
You’ll love how basic yet flavorful these ingredients are. Most of the ingredients are pantry staples, making this recipe even simpler.
Core Ingredients
- 1 lb boneless, skinless chicken breasts or thighs (shredded)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (4 oz) diced green chiles
- 4 cups chicken broth (low-sodium preferred)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon oregano
- Salt and pepper, to taste
- 4 oz cream cheese (softened)
- ½ cup heavy cream or half-and-half
- Fresh lime juice and chopped cilantro, for garnish
Optional Add-Ins
- ½ cup frozen corn for a hint of sweetness
- 1 jalapeño for extra spice
- 1 cup shredded Monterey Jack cheese for added richness
Pro tip: Don’t skip the lime juice — it brightens the chili and cuts through the richness perfectly.
How to Make White Chicken Chili with Cream Cheese
This recipe is straightforward but delivers impressive results.
Step 1: Build the Flavor Base
Start by warming olive oil in a large pot over medium heat. Add chopped onions and cook until soft and translucent. Stir in minced garlic and cook for another 30 seconds — this is where the aroma starts building.
Step 2: Add the Chicken and Spices
Place your chicken into the pot and sprinkle in cumin, chili powder, smoked paprika, oregano, salt, and pepper. Sear lightly on both sides to lock in flavor before moving to the next step.
Step 3: Simmer Everything Together
Pour in the chicken broth, green chiles, and white beans. Give everything a good stir, scraping the bottom to capture any browned bits. Bring to a gentle boil, then reduce to low heat and simmer for about 20 minutes.
Step 4: Shred and Cream
Remove the chicken, shred it with two forks, and add it back to the pot. Stir in the cream cheese and heavy cream, mixing until smooth and fully melted. The broth should now look creamy and thickened.
Step 5: Taste and Serve
Adjust the seasoning, add a squeeze of fresh lime juice, and garnish with cilantro.
Serving Tip: For an extra indulgent touch, sprinkle shredded cheese and crushed tortilla chips over each bowl before serving.
Tips for the Best White Chicken Chili
Getting that perfect balance of creaminess and spice comes down to a few small details:
- Use softened cream cheese so it melts smoothly without clumps.
- Mash some beans before adding them to thicken the chili naturally.
- Avoid boiling after adding cream cheese — it can curdle the sauce.
- Let it rest for 5–10 minutes before serving — this helps flavors deepen.
Serving Ideas and Pairings
A bowl of white chicken chili with cream cheese is satisfying on its own, but here are a few ways to make it even better:
Perfect Pairings
- Cornbread or garlic rolls — perfect for soaking up the creamy broth.
- Fresh green salad — adds contrast and lightness to the meal.
- Avocado slices or sour cream — bring coolness to balance the spice.
- Pair it with a bowl of Loaded Baked Potato Soup for the ultimate comfort meal combo.
Creative Twists
- Serve over rice or quinoa for a more filling meal.
- Turn leftovers into chili-stuffed baked potatoes or chili nachos.
- Add a drizzle of hot honey or chipotle sauce for a sweet-spicy kick.
Variations to Try
Slow Cooker Version
- Add all ingredients except cream cheese and cream to your slow cooker.
- Cook on low for 6–7 hours or high for 3–4.
- Stir in the cream cheese and cream at the end, just before serving.
Instant Pot Method
- Sauté onions and garlic using the Sauté setting.
- Add chicken, beans, broth, and seasonings.
- Cook on high pressure for 12 minutes, then release pressure naturally.
- Stir in cream and cream cheese after cooking.
Lighter Version
- Use reduced-fat cream cheese and skip the heavy cream.
- Replace one can of beans with cauliflower florets for a lower-carb option.
If you love creamy chicken recipes, you’ll also enjoy these Honey Garlic Chicken Bowls.
Storage and Reheating Tips
One of the best things about this recipe is how well it stores.
- Refrigerate: Store leftovers in an airtight container for up to four days.
- Freeze: Let cool completely, then freeze in portions for up to two months.
- Reheat: Warm gently on the stove over low heat. Add a splash of broth or milk to bring back the creamy texture.
Note: Avoid reheating at high temperatures to prevent separation.
Common Mistakes to Avoid
- Adding cold cream cheese directly — always soften it first.
- Boiling after adding dairy leads to a grainy texture.
- Using low-quality broth — good broth is key to rich flavor.
- Skipping the lime — it’s small but essential for balance.
FAQs
Can I make this ahead of time?
Yes, it actually tastes better the next day as the flavors meld together.
Can I use rotisserie chicken?
Absolutely, it’s a great time-saver and adds extra flavor.
How can I make it spicier?
Add diced jalapeños, cayenne, or a pinch of red pepper flakes.
Can I make it dairy-free?
Yes. Swap the cream cheese for dairy-free alternatives like cashew cream or coconut milk.
Is white chicken chili gluten-free?
It is, just make sure your broth and seasonings are certified gluten-free.
A Creamy, Comforting Finish
There’s something special about dishes that blend ease with comfort, and white chicken chili with cream cheese does exactly that. It’s creamy without being heavy, flavorful without being overpowering, and simple enough to make any night of the week.
When you sit down with a steaming bowl of this chili, it’s more than just dinner — it’s warmth, comfort, and connection in every bite.
So grab your pot, your favorite spices, and a block of cream cheese, and make this recipe tonight. Once you try it, it’ll quickly become one of those meals you’ll make again and again — because some recipes just feel like home. For another cozy chicken dinner, try my Smothered Chicken and Rice next.
White Chicken Chili with Cream Cheese
Ingredients
Core Ingredients:
- 1 lb boneless skinless chicken breasts or thighs (shredded)
- 2 tbsp olive oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 2 cans white beans (15 oz each) drained and rinsed
- 1 can diced green chiles (4 oz)
- 4 cups chicken broth low-sodium preferred
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp oregano
- Salt and black pepper to taste
- 4 oz cream cheese softened
- ½ cup heavy cream or half-and-half
- Juice of 1 lime
- Fresh cilantro chopped (for garnish)
Optional Add-Ins:
- ½ cup frozen corn
- 1 jalapeño diced (for extra spice)
- 1 cup shredded Monterey Jack or Pepper Jack cheese
Instructions
Sauté the aromatics:
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft and translucent, about 3–4 minutes. Stir in garlic and cook until fragrant.
Add the chicken and spices:
- Place the chicken in the pot and season with cumin, chili powder, smoked paprika, oregano, salt, and pepper. Sear the chicken lightly on both sides for 2–3 minutes to lock in flavor.
Build the broth:
- Pour in the chicken broth, white beans, and green chiles. Stir well, scraping the bottom of the pot to release any browned bits. Bring to a gentle boil, then reduce heat to low and simmer for 20 minutes.
Shred and add creaminess:
- Remove the chicken, shred it using two forks, and return it to the pot. Stir in softened cream cheese and heavy cream until fully melted and smooth. Continue stirring over low heat for 3–4 minutes.
Adjust and finish:
- Taste and adjust seasoning as needed. Stir in lime juice to brighten the flavor.
Serve:
- Ladle the chili into bowls, garnish with chopped cilantro, shredded cheese, and tortilla chips if desired.
Notes
- Soften cream cheese before adding to avoid clumps.
- For thicker chili, mash some of the beans before adding them.
- Don’t let the chili boil after adding cream — it can separate.
- Add extra jalapeños or cayenne for more heat.
