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White Chicken Chili Recipe With Cream Cheese

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Short Description

White Chicken Chili with Cream Cheese is a creamy, comforting, and flavorful dish packed with tender shredded chicken, white beans, green chilies, and warm spices. The addition of cream cheese gives this chili a rich and velvety texture, making it the perfect cozy meal for chilly nights.

Why You’ll Love This Recipe

  • Creamy, rich, and full of flavor
  • Easy one-pot meal with minimal cleanup
  • High in protein and fiber for a satisfying meal
  • Can be made on the stovetop, in a slow cooker, or in an Instant Pot
  • Great for meal prep and leftovers taste even better

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chili:

  • Boneless, skinless chicken breasts or thighs
  • Olive oil
  • Onion, diced
  • Garlic, minced
  • Chicken broth
  • Canned white beans (such as Great Northern or cannellini), drained and rinsed
  • Canned diced green chilies
  • Corn (fresh, frozen, or canned)
  • Cream cheese, softened and cubed
  • Heavy cream or half-and-half (optional for extra creaminess)
  • Lime juice (for a fresh finish)

Spices & Seasoning:

  • Cumin
  • Chili powder
  • Smoked paprika
  • Garlic powder
  • Onion powder
  • Salt and black pepper
  • Cayenne pepper (optional for spice)

For Garnish (Optional):

  • Shredded Monterey Jack or cheddar cheese
  • Fresh cilantro
  • Sliced jalapeños
  • Sour cream
  • Avocado slices
  • Tortilla chips

Directions

this recipe

Stovetop Method:

  1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté until softened.
  2. Stir in minced garlic and cook for another 30 seconds until fragrant.
  3. Add chicken breasts, chicken broth, white beans, green chilies, corn, and all the spices. Stir to combine.
  4. Bring to a simmer, cover, and cook for 20–25 minutes until the chicken is cooked through.
  5. Remove the chicken, shred it using two forks, and return it to the pot.
  6. Reduce heat to low and stir in cream cheese until fully melted. Add heavy cream if using.
  7. Squeeze in fresh lime juice, stir, and let simmer for another 5 minutes.
  8. Serve hot, garnished with your favorite toppings.

Slow Cooker Method:

  1. Add all ingredients except cream cheese, heavy cream, and lime juice to the slow cooker.
  2. Cook on low for 6–7 hours or high for 3–4 hours.
  3. Remove the chicken, shred it, and return it to the pot.
  4. Stir in cubed cream cheese until fully melted. Add lime juice and stir.
  5. Let cook for another 10 minutes, then serve.

Instant Pot Method:

  1. Set Instant Pot to Sauté mode and heat olive oil. Sauté onion and garlic.
  2. Add chicken, broth, beans, green chilies, corn, and spices. Stir.
  3. Seal and cook on Manual/Pressure Cook for 15 minutes. Let pressure release naturally for 10 minutes.
  4. Remove the chicken, shred, and return to the pot.
  5. Stir in cream cheese and lime juice until smooth. Serve hot.

Servings and Timing

  • Servings: 6
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes (stovetop)
  • Total Time: 35 minutes

Variations

  • Spicy Kick: Add diced jalapeños or extra cayenne pepper.
  • Thicker Chili: Blend ½ cup of the beans with broth before adding to the pot.
  • Low-Carb Option: Skip the corn and use extra chicken or veggies.
  • Extra Protein: Add shredded rotisserie chicken for a quicker version.
  • Dairy-Free: Use coconut cream instead of cream cheese and heavy cream.

Storage/Reheating

  • Refrigeration: Store in an airtight container for up to 4 days.
  • Freezing: Freeze in portions for up to 3 months. Thaw in the fridge overnight before reheating.
  • Reheating: Warm on the stovetop over low heat or microwave in 30-second intervals, stirring in between.

FAQs

Can I use rotisserie chicken?

Yes! Shred rotisserie chicken and add it after the chili has simmered.

What type of beans work best?

Great Northern, cannellini, or navy beans all work well.

How do I make it thicker?

Mash some of the beans before adding them, or simmer uncovered to reduce liquid.

Can I make this in advance?

Yes! It tastes even better the next day as the flavors meld.

Is this chili gluten-free?

Yes, as long as your ingredients (like broth) are gluten-free.

Can I substitute Greek yogurt for cream cheese?

Yes, but add it at the end off the heat to prevent curdling.

What can I serve with white chicken chili?

Cornbread, tortilla chips, or a simple green salad pair well.

Can I add other vegetables?

Yes! Bell peppers, zucchini, or spinach make great additions.

Can I use canned chicken?

Yes, but fresh or rotisserie chicken provides the best flavor.

How can I make this chili lower in fat?

Use reduced-fat cream cheese and skip the heavy cream.

Conclusion

White Chicken Chili with Cream Cheese is the ultimate comfort food—creamy, hearty, and packed with flavor. Whether you make it on the stovetop, in a slow cooker, or in an Instant Pot, this protein-rich chili is perfect for a cozy, satisfying meal. Serve it with your favorite toppings and enjoy!

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White Chicken Chili Recipe With Cream Cheese

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Category: Soup, Chili
  • Method: Stovetop
  • Cuisine: American, Tex-Mex
Print Recipe

Description

This White Chicken Chili with Cream Cheese is a rich, creamy, and flavorful one-pot meal. Loaded with tender shredded chicken, white beans, green chilies, and warm spices, this comforting chili is thickened with cream cheese for a luscious texture. Perfect for chilly nights or meal prep!

Ingredients

Units Scale

For the Chili:

  • 1 tablespoon olive oil
  • 1 small onion (diced)
  • 3 cloves garlic (minced)
  • 1 (4 oz) can diced green chilies
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 3 cups cooked shredded chicken (rotisserie works great!)
  • 2 (15 oz) cans white beans (drained and rinsed)
  • 3 cups low-sodium chicken broth
  • 1/2 cup frozen or canned corn (optional)
  • 4 oz cream cheese (cubed, softened)
  • 1/2 cup sour cream (for extra creaminess!)

For Garnish:

  • 1/2 cup shredded Monterey Jack or cheddar cheese
  • Fresh cilantro (chopped)
  • Sliced jalapeños (for spice!)
  • Lime wedges
  • Tortilla chips

Instructions

1. Sauté the Aromatics:

  1. In a large pot, heat olive oil over medium heat.
  2. Add onions and cook for 3-4 minutes, until soft.
  3. Stir in garlic, green chilies, cumin, chili powder, paprika, oregano, salt, and black pepper. Cook for 30 seconds, until fragrant.

2. Add the Chicken & Beans:

  1. Stir in the shredded chicken, white beans, and chicken broth.
  2. Bring to a simmer and let cook for 10-15 minutes, stirring occasionally.

3. Make It Creamy:

  1. Reduce heat to low and stir in cream cheese, whisking until melted.
  2. Stir in sour cream and corn, mixing until fully combined.

4. Serve & Garnish:

  1. Ladle into bowls and top with cheese, cilantro, jalapeños, and tortilla chips.
  2. Serve warm with a squeeze of lime for extra flavor.

Notes

  • For extra thickness, blend ½ cup of white beans with a little broth and stir it in.
  • Want more spice? Add diced jalapeños or a dash of cayenne pepper.
  • Make it low-carb by skipping the corn and using extra chicken.
  • Slow Cooker Version: Add everything except cream cheese and sour cream to a slow cooker. Cook on low for 6 hours or high for 3 hours, then stir in cream cheese and sour cream before serving.

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