White Chicken Chili Recipe with Cream Cheese

Introduction

There is a softness to winter nights when a bowl of White Chicken Chili Recipe with Cream Cheese warms your hands and your heart. The first spoonful is plush and creamy, a little like a hug from an old friend — tangy, gently spiced, with folds of tender shredded chicken and silky cream cheese. If you’ve ever wanted a quick dinner idea that feels like tradition in a single pot, this is it. For readers who love similar comforting twists, you might also enjoy this spicy white bean chili with shredded chicken, which plays with bolder heat while keeping the same soul.

Why You’ll Love This Recipe

• It is comforting food at its coziest: creamy, aromatic, and full of homey flavors.
• Family favorite: picky eaters and grown-ups alike smile at that velvety texture.
• Easy recipe and quick to pull together—perfect for a busy weeknight or a festive meal when you want comfort without fuss.
• Versatile: make it healthier with lean chicken and extra veggies or indulgent by stirring in more cream cheese.
• Better than takeout: ready faster than ordering in and far fresher.

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Ingredients

• 2 tablespoons olive oil – for gentle browning and depth of flavor.
• 1 medium yellow onion, finely chopped – adds sweetness and fragrance.
• 3 cloves garlic, minced – bright, savory backbone.
• 1 jalapeno, seeded and finely diced (optional) – for a mild kick.
• 2 teaspoons ground cumin – warm and earthy.
• 1 teaspoon dried oregano – fragrant and herbal.
• 1/2 teaspoon chili powder – mild heat and color.
• 4 cups cooked shredded chicken (rotisserie or poached) – use breast or thighs.
• 3 (15-ounce) cans white beans, drained and rinsed (cannellini or Great Northern) – creamy texture and protein.
• 4 cups low-sodium chicken broth – adjust for desired thickness.
• 4 ounces cream cheese, softened – the magic that makes this chili luxuriously creamy.
• 1 cup corn kernels (fresh or frozen) – sweetness and pop.
• Juice of 1 lime – brightens and balances richness.
• Salt and freshly ground black pepper, to taste.
• Fresh cilantro and sliced avocado, for serving – cool, herbal finish.
• Optional garnishes: shredded Monterey Jack, tortilla chips, or a drizzle of sour cream.

Substitutions: Swap cream cheese for Greek yogurt (lighter) or vegan cream cheese for a dairy-free twist. Use turkey or rotisserie pork in place of chicken. Add nutritional yeast if you want cheesy depth with less dairy.

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Timing

• Prep time: 15 minutes.
• Cook time: 25 minutes.
• Total time: 40 minutes (ready faster than ordering takeout and worth every minute).

Step-by-Step Instructions for White Chicken Chili Recipe with Cream Cheese

1. Heat olive oil in a large Dutch oven over medium heat. Add the chopped onion and a pinch of salt. Sauté until translucent and sweet, about 5 minutes — your kitchen will smell amazing at this point.
2. Stir in garlic and jalapeno; cook 1 minute until fragrant. Add cumin, oregano, and chili powder; toast briefly to bloom the spices.
3. Pour in chicken broth and bring to a gentle simmer. Add shredded chicken and white beans. Simmer for 10 minutes so flavors marry and beans soften further.
4. Lower the heat and whisk in softened cream cheese a few tablespoons at a time until fully melted and incorporated — the chili will become luxuriously silky. Taste and adjust salt and pepper.
5. Stir in corn and lime juice; simmer 2–3 more minutes to warm the corn and brighten the bowl.
6. Serve hot with fresh cilantro, sliced avocado, and any optional garnishes. Enjoy with warm cornbread or tortilla chips for textural contrast.

Tips and Variations

• For a smoky layer, add a chipotle pepper in adobo (mince sparingly).
• Make it vegetarian: replace chicken with extra beans and smoky paprika, and swap chicken broth for vegetable broth.
• Healthier option: use low-fat cream cheese or a quarter cup of Greek yogurt stirred in at the end to keep the tang and creaminess.
• Festive meal twist: top with pickled red onions, crumbled queso fresco, and a squeeze of lime for a party-ready presentation.
• Want more heat? Fold in chopped green chiles or a few teaspoons of your favorite hot sauce.

Try a creamier green-side pairing like this creamy white bean soup with kale if you are building a full comforting spread.

Serving Suggestions

This White Chicken Chili Recipe with Cream Cheese sings when plated thoughtfully. Picture a steaming bowl: the pale, velvety broth dotted with chunks of white beans and chicken, crowned with bright cilantro and cool avocado slices. Serve it with buttery cornbread, a crunchy green salad, or a basket of crispy tortilla chips for scooping. For drinks, a crisp pale ale or a citrusy margarita balances the creaminess. It makes an ideal quick dinner idea on a blustery night, a satisfying family favorite for game day, or the star of a low-key dinner party.

Storage and Make-Ahead Tips

• Refrigerate leftovers in an airtight container for up to 4 days. The chili thickens as it cools; add a splash of chicken broth when reheating.
• Freeze portioned servings for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.
• To make ahead: assemble the base (without cream cheese) and refrigerate for 24 hours. Stir in cream cheese when warming to retain that fresh, silky finish.

Pro Tips from the Kitchen

• Warm the cream cheese a bit before adding to avoid lumps — room temperature is your friend.
• Shred chicken against the grain for tender, melt-in-your-mouth bites.
• Use low-sodium broth so you control salt levels as you season.
• Toast spices in the pan for 30 seconds to deepen flavor without adding heat.
• If you want extra body, mash a half cup of the beans against the side of the pot for natural thickening.

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FAQs

Q: Can I make this dairy-free?
A: Yes. Use dairy-free cream cheese and a splash of coconut cream or cashew cream for richness, and double-check garnishes are dairy-free.

Q: Is this recipe freezer-friendly?
A: Absolutely. Portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight and reheat gently.

Q: How can I make it spicier or milder?
A: For more heat, add chopped jalapeno seeds, diced chipotle, or hot sauce. To mellow it, omit jalapeno and reduce chili powder.

Q: Can I use canned chicken?
A: You can in a pinch, but freshly cooked or rotisserie chicken gives the best texture and flavor.

## Conclusion

I hope this White Chicken Chili Recipe with Cream Cheese finds a place at your table — whether for a quiet solo bowl by the window or a bustling family night where laughter spills over every spoonful. If you want to explore another take on this comforting classic, I found wonderful inspiration in CookingClassy’s White Chicken Chili (BEST EVER!), which offers helpful variations and ideas that pair beautifully with this creamy version. Try it, make it yours, and let it become one of those recipes you turn to when you want warmth, comfort, and a little bit of magic in a bowl.

White Chicken Chili with Cream Cheese

A creamy and comforting white chicken chili that brings warmth to winter nights, featuring tender shredded chicken and silky cream cheese.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Comfort Food, Dinner, Main Course

Cuisine American, Mexican

Servings 6 servings

Calories 450 kcal

Ingredients

  

For the base

• 2 tablespoons olive oil for gentle browning and depth of flavor
• 1 medium yellow onion, finely chopped adds sweetness and fragrance
• 3 cloves garlic, minced bright, savory backbone
• 1 each jalapeno, seeded and finely diced (optional) for a mild kick
• 2 teaspoons ground cumin warm and earthy
• 1 teaspoon dried oregano fragrant and herbal
• 1/2 teaspoon chili powder mild heat and color
• 4 cups cooked shredded chicken (rotisserie or poached) use breast or thighs
• 3 15-ounce cans white beans, drained and rinsed (cannellini or Great Northern) creamy texture and protein
• 4 cups low-sodium chicken broth adjust for desired thickness
• 4 ounces cream cheese, softened the magic that makes this chili luxuriously creamy
• 1 cup corn kernels (fresh or frozen) sweetness and pop
• 1 each juice of 1 lime brightens and balances richness
• to taste salt and freshly ground black pepper

For serving

• Fresh cilantro and sliced avocado for cool, herbal finish
• Optional garnishes: shredded Monterey Jack, tortilla chips, or a drizzle of sour cream

Instructions

 

Preparation

• Heat olive oil in a large Dutch oven over medium heat. Add the chopped onion and a pinch of salt. Sauté until translucent and sweet, about 5 minutes.
• Stir in garlic and jalapeno; cook 1 minute until fragrant. Add cumin, oregano, and chili powder; toast briefly to bloom the spices.

Cooking

• Pour in chicken broth and bring to a gentle simmer. Add shredded chicken and white beans. Simmer for 10 minutes so flavors marry and beans soften further.
• Lower the heat and whisk in softened cream cheese a few tablespoons at a time until fully melted and incorporated.
• Stir in corn and lime juice; simmer 2–3 more minutes to warm the corn and brighten the bowl.

Serving

• Serve hot with fresh cilantro, sliced avocado, and any optional garnishes. Enjoy with warm cornbread or tortilla chips.

Notes

For a smoky layer, add a chipotle pepper in adobo. Make it vegetarian by replacing chicken with extra beans and smoky paprika. To make it healthier, use low-fat cream cheese or Greek yogurt.

Keyword Chicken Chili, Comfort Food, Cream Cheese Chili, Easy Dinner, White Chicken Chili

Written by Salaheddine — founder of Tasty Sunrise, sharing easy and comforting homemade recipes for every occasion.

📩 admin@tastysunrise.com • Pinterest