This White Chicken Chili with Cream Cheese is creamy, tangy, and just a little spicy. The cream cheese melts into the broth and makes a smooth, rich texture. White beans add a gentle earthiness. Shredded chicken makes it hearty and comforting. It smells warm with cumin and garlic. If you enjoy creamy cheese dishes, you might also like a similar savory snack like a creamy Boursin cheese appetizer to start a meal.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
Approximate per serving:
- Calories per serving: 420 kcal
- Protein: 32 g
- Carbohydrates: 21 g
- Fat: 22 g
- Fiber: 5 g
- Sugar: 4 g
- Sodium: 680 mg
Why Make This White Chicken Chili with Cream Cheese
This recipe comes together fast. It uses simple pantry staples and leftover chicken. The cream cheese gives the chili a silky texture without heavy cream. The flavor is warm and slightly tangy. It is cozy in winter and still light enough for cool evenings. It reheats well and keeps its creamy mouthfeel. You get protein, fiber, and comfort in one bowl.
How to Make White Chicken Chili with Cream Cheese
You will sauté aromatics, add the chicken and beans, simmer so flavors meld, then fold in cream cheese for a rich finish. The process is straightforward and friendly for cooks of any skill level. Use a heavy pot so nothing sticks and the cream cheese melts evenly.
Ingredients:
- 2 cups cooked chicken, shredded
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup chicken broth
- 1 package (8 oz) cream cheese, softened
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: chopped cilantro, shredded cheese, sour cream
Directions:
Step 1: Preparation
Heat a large pot over medium heat. Add a small splash of oil if desired. Sauté the chopped onion and minced garlic until the onion is soft and translucent and smells fragrant, about 4–5 minutes.
Step 2: Mixing
Add the shredded chicken, drained white beans, diced tomatoes with green chilies, and chicken broth to the pot. Stir to combine. Sprinkle in the cumin, chili powder, and a pinch of salt and pepper. Mix well so the spices coat the ingredients.
Step 3: Cooking
Bring the mixture to a gentle simmer. Let it cook uncovered for about 15 minutes so the flavors blend and the chili thickens slightly. Taste and adjust salt and pepper as needed.
Step 4: Finishing
Reduce the heat to low. Add the softened cream cheese in chunks. Stir until the cheese melts into the chili and creates a creamy, smooth texture. Serve hot. Top with chopped cilantro, shredded cheese, or a dollop of sour cream if you like.
How to Serve White Chicken Chili with Cream Cheese
Serve in warm bowls for the best comfort. Garnish with fresh cilantro, shredded Monterey Jack or cheddar, and a spoonful of sour cream to add cool creaminess. Offer tortilla chips, cornbread, or warm flour tortillas on the side. For a lighter meal, serve with a crisp green salad. For a crowd, keep toppings on the side so guests can customize bowls.
How to Store White Chicken Chili with Cream Cheese
Cool the chili to room temperature for no more than two hours. Store in an airtight container in the refrigerator for up to 4 days. To freeze, use a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat gently on the stove over low heat, stirring so the cream cheese stays smooth. Add a splash of broth or water if it becomes too thick.
Expert Tips for Perfect White Chicken Chili with Cream Cheese
- Use cooked chicken from a rotisserie or leftover roasted chicken to save time.
- Soften the cream cheese before adding. Cut it into cubes so it melts faster.
- Stir frequently after adding cream cheese to prevent lumps. A whisk helps make it silky.
- If you like more heat, add diced jalapeño or a pinch of cayenne.
- For deeper flavor, sauté the spices with the onion for 30 seconds before adding liquids.
- If the chili seems thin, simmer a bit longer. If it gets too thick, thin with extra broth.
- For lower sodium, rinse canned beans well and choose low-sodium broth and tomatoes.
Delicious Variations
- Green Chili Lime: Add the juice and zest of one lime and swap cilantro for green onions.
- Cheesy Enchilada Twist: Stir in a handful of shredded cheese at the end and top with crushed tortilla chips.
- Slow Cooker Option: Combine all ingredients except cream cheese in a slow cooker and cook on low 4–6 hours. Stir in cream cheese just before serving.
- White Bean and Kale: Add a couple of cups of chopped kale in the last 10 minutes of simmering for color and nutrients.
- Spicy Southwest: Add diced jalapeños and an extra teaspoon of chili powder or chipotle in adobo for smoky heat.
Frequently Asked Questions
Q: Can I make this with raw chicken?
A: Yes. If using raw chicken breasts, add them with the broth and simmer until cooked through (about 20–25 minutes). Remove, shred, then return to the pot before adding cream cheese.
Q: Can I use low-fat cream cheese?
A: Yes. Low-fat cream cheese will work but the chili will be slightly less rich. You may want to add a splash of milk or broth for smoothness.
Q: How do I prevent the cream cheese from clumping?
A: Soften the cream cheese before adding. Cut it into small pieces and stir constantly over low heat until fully melted. A whisk helps break up any lumps.
Q: Is this recipe freezer friendly?
A: Yes. Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat slowly. The texture may change slightly but reheating gently restores the creaminess.
Q: What can I use instead of white beans?
A: Cannellini or great northern beans are the best swaps. Pinto beans will also work but will change the color and flavor slightly.
Q: Can I make this dairy-free?
A: To make it dairy-free, use a dairy-free cream cheese alternative or blend a cooked potato and a little plant milk into the chili for creaminess. The flavor will be different but still satisfying.
Q: How can I make it thinner or thicker?
A: To thin, add warm chicken broth a little at a time. To thicken, simmer uncovered longer or mash some of the beans against the side of the pot and stir them back in.
Conclusion
This White Chicken Chili with Cream Cheese is a quick, comforting meal that balances creamy texture with mild spice. It’s a crowd-pleaser and easy to adapt with simple swaps and toppings. For another excellent white chicken chili recipe to compare techniques and flavor ideas, check this version at White Chicken Chili (BEST EVER!) – Cooking Classy. Enjoy a warm bowl and feel free to make it your own.
Print
White Chicken Chili with Cream Cheese
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A creamy, tangy, and slightly spicy white chicken chili with cream cheese that makes a smooth, rich texture.
Ingredients
- 2 cups cooked chicken, shredded
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup chicken broth
- 1 package (8 oz) cream cheese, softened
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: chopped cilantro, shredded cheese, sour cream
Instructions
- Heat a large pot over medium heat. Sauté chopped onion and minced garlic until soft and translucent, about 4–5 minutes.
- Add shredded chicken, drained white beans, diced tomatoes, and chicken broth. Stir to combine and sprinkle in cumin, chili powder, and a pinch of salt and pepper. Mix well.
- Bring the mixture to a gentle simmer and cook uncovered for about 15 minutes.
- Reduce heat to low and add cream cheese in chunks, stirring until melted and creamy.
- Serve hot with optional toppings for garnish.
Notes
Use rotisserie chicken for convenience. Cream cheese should be softened before adding to ensure a smooth texture. Adjust spices to taste for more heat if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 70mg
