If there’s one comforting meal I turn to throughout the chilly months, it’s White Chicken Chili with Cream Cheese. This dreamy, creamy chili is the definition of cozy: tender chicken, hearty beans, pops of sweet corn, and warm spices all brought together with luxurious cream cheese. It’s a dish that never fails to earn rave reviews—satisfying enough for cozy nights in but quick enough for busy weeknights. One steaming bowl and you’ll understand why this recipe is on constant repeat in my kitchen!

White Chicken Chili with Cream Cheese Recipe - Recipe Image

Ingredients You’ll Need

White Chicken Chili with Cream Cheese comes together with a simple lineup of ingredients, each playing an essential role in the final dish. Every item here brings a layer of flavor or texture, so nothing is wasted—only wonderful taste unlocking with every bite.

Olive oil: The perfect base, adding richness and helping onions and garlic unlock their sweet flavors.
Onion: A diced onion brings gentle sweetness and classic chili depth from the very beginning.
Garlic: Freshly minced garlic turns up the savory notes and infuses the whole pot with irresistible aroma.
Chicken breasts: Boneless, skinless, and chopped into bites, they cook up tender and keep the chili hearty and satisfying.
Great northern beans: Mild and creamy, they bulk up the chili while soaking in all the spices and broth.
Corn: Sweet pops of corn add a burst of color and delightful texture in every spoonful.
Diced green chiles: They bring a gentle warmth and classic chili flavor without overwhelming heat.
Ground cumin: Essential for earthy warmth and that signature southwestern kick.
Chili powder: Adds smokiness and subtle spice for a comforting, robust base.
Smoked paprika: Just a hint elevates the flavor with a deep, slightly smoky undertone.
Salt: Brings out all the flavors—don’t skip it!
Black pepper: Just a touch helps round out the spices beautifully.
Low-sodium chicken broth: Adds savory depth to the chili while letting you control the saltiness.
Cream cheese: The star ingredient—melted in at the end for silky, creamy richness.
Shredded Monterey Jack cheese: Melts right in with the cream cheese, lending more gooey goodness.
Fresh cilantro (optional): Chopped and sprinkled on top for a pop of herbal freshness.
Lime wedges: Served alongside to brighten up each bowl and tie all the flavors together.

How to Make White Chicken Chili with Cream Cheese

Step 1: Sauté Aromatics

Start by heating olive oil in a large pot over medium heat. Add the diced onion and give it a few minutes until it’s soft and fragrant—this is the foundation of your chili’s flavor. Then stir in the minced garlic and let it cook for just 30 seconds; you want it golden and aromatic, not browned.

Step 2: Cook the Chicken

Next, toss in your bite-sized chicken pieces. Stir them around for 5 to 6 minutes until they’re lightly browned on the outside. This step locks in juiciness and helps deepen the savory flavor of your White Chicken Chili with Cream Cheese.

Step 3: Add Beans, Corn, and Spices

Now comes the fun part: stir in those great northern beans, sweet corn, and diced green chiles. Sprinkle over the cumin, chili powder, smoked paprika, salt, and black pepper. Give everything a good mix so the aromatics and spices coat everything evenly, promising flavor in every bite.

Step 4: Pour in Broth and Simmer

Pour in the chicken broth, scraping up any tasty brown bits stuck to the bottom of your pot. Bring the mixture up to a gentle boil. Then, lower the heat and let it simmer (covered) for about 15 minutes. This gives the chicken time to turn perfectly tender and lets all those wonderful flavors blend together.

Step 5: Make It Creamy

Here’s where White Chicken Chili with Cream Cheese gets its magic! Drop in the cubes of softened cream cheese, stirring gently until every bit has melted smoothly into the chili. Then add the shredded Monterey Jack cheese, mixing until the chili is creamy, dreamy, and just a little gooey. Give it a taste—add more salt or spice as you like.

How to Serve White Chicken Chili with Cream Cheese

Garnishes

No bowl is complete without a final flourish! Sprinkle chopped fresh cilantro for a pop of color and fresh flavor. Serve with lime wedges on the side—just a squeeze wakes up the whole dish. For even more excitement, try a dollop of sour cream, a handful of sliced jalapeños, or crispy tortilla strips on top.

Side Dishes

Pair your White Chicken Chili with Cream Cheese with warm, crunchy tortilla chips or a slice of buttery cornbread for dipping. If you’re feeling extra cozy, a side of seasoned rice or a crisp green salad rounds out the meal perfectly.

Creative Ways to Present

For a fun twist, serve the chili in toasted bread bowls or top nachos with a scoop of hot chili and all your favorite toppings. You can even ladle it into mugs for casual gatherings, or use it to fill crispy taco shells for a playful take on taco night.

Make Ahead and Storage

Storing Leftovers

Leftover White Chicken Chili with Cream Cheese stores beautifully! Let it cool to room temperature, then transfer to an airtight container and refrigerate for up to 4 days. The flavors meld and get even richer by day two.

Freezing

While dairy-based soups can sometimes separate after freezing, this chili holds up pretty well thanks to the cream cheese. Cool completely, portion into airtight freezer-friendly containers, and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results.

Reheating

Gently reheat your chili in a pot over low to medium heat, stirring frequently so the creamy base stays smooth. If it thickens up a bit in the fridge, add a splash of chicken broth or milk to loosen it back up. Microwave reheating works, too—just do it in short bursts and stir often for even results.

FAQs

Can I use rotisserie chicken instead of raw chicken?

Absolutely! Shred the rotisserie chicken and add it with the beans and corn. Just simmer for a few minutes so all the flavors meld beautifully, then finish as directed. It makes White Chicken Chili with Cream Cheese even quicker!

Is there a way to make this chili spicier?

For a spicier kick, add extra chili powder, some diced jalapeños, or even a dash of cayenne with the spices. Using hot diced green chiles will also up the heat factor while keeping that wonderful flavor balance.

What can I substitute for Monterey Jack cheese?

Pepper Jack is a fantastic alternative if you want more zest. If you don’t have either, shredded mozzarella or a mild cheddar will still melt wonderfully into the chili.

Can White Chicken Chili with Cream Cheese be made in a slow cooker?

Yes! Sauté the onion and garlic first. Then add everything except the cream cheese and Monterey Jack to your slow cooker and cook on low for 4 to 6 hours or until the chicken is done. In the last 30 minutes, add the cream cheese and Monterey Jack, stirring until melted and creamy.

How can I make this recipe gluten-free?

The great news is White Chicken Chili with Cream Cheese is naturally gluten-free! Just double-check your chicken broth and canned items for hidden gluten, and you’re all set.

Final Thoughts

White Chicken Chili with Cream Cheese is the kind of recipe you’ll want to turn to again and again—whether you need a crowd-pleaser, a comforting dinner, or just a little warmth in a bowl. Try it tonight and discover just how satisfying, flavorful, and creamy homemade chili can be!

White Chicken Chili with Cream Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 28 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

A comforting and creamy White Chicken Chili with Cream Cheese recipe that is perfect for a cozy night in. This hearty chili is packed with tender chicken, beans, corn, and flavorful spices, all simmered together in a rich, cheesy broth.

Ingredients

Scale

For the Chili:

1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
2 cans (15 ounces each) great northern beans, drained and rinsed
1 can (15 ounces) corn, drained
2 cans (4 ounces each) diced green chiles
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
4 cups low-sodium chicken broth
8 ounces cream cheese, softened and cut into cubes
½ cup shredded Monterey Jack cheese
¼ cup chopped fresh cilantro, optional
Lime wedges for serving

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until softened.
Stir in the garlic and cook for 30 seconds until fragrant.
Add the chicken pieces and cook for 5 to 6 minutes, stirring occasionally, until lightly browned.
Stir in the beans, corn, green chiles, cumin, chili powder, smoked paprika, salt, and pepper.
Pour in the chicken broth, bring to a boil, then reduce heat to low.
Cover and simmer for 15 minutes, or until the chicken is cooked through.
Stir in the cream cheese until fully melted, then add Monterey Jack cheese, stirring until creamy.
Taste and adjust seasoning as needed.
Serve hot, garnished with cilantro and lime wedges if desired.