White Chicken Chili with Cream Cheese
This White Chicken Chili with Cream Cheese is a creamy, comforting twist on classic chili. Made with tender shredded chicken, white beans, green chiles, and melted cream cheese, it’s rich, flavorful, and ready in under an hour. Perfect for weeknight dinners or cozy weekends, this one-pot meal delivers the ideal balance of spice and smoothness — a hearty bowl of comfort you’ll want to make again and again.
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.
Nutrition
Calories: 420kcalCarbohydrates: 18gProtein: 32gFat: 22gSodium: 640mgFiber: 5gSugar: 3g
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