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Ultimate Creamy White Chicken Chili with Cream Cheese

A close-up of a white bowl filled with creamy white chicken chili, featuring shredded chicken, white beans, and yellow corn kernels.
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Make this easy, comforting white chicken chili recipe using shredded chicken and cream cheese for a rich, velvety texture. It is a quick weeknight dinner that tastes homemade.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 1 jalapeño, seeded and minced (optional, for mild spice)
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 4 cups low-sodium chicken broth
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1 (15-ounce) can great northern beans, rinsed and drained
  • 1 (15-ounce) can whole kernel corn, drained
  • 3 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 (4-ounce) can diced green chiles, undrained
  • 4 ounces cream cheese, cut into cubes
  • 1/4 cup heavy cream or half-and-half (optional, for extra richness)
  • 1 tablespoon fresh lime juice
  • Optional toppings: shredded Monterey Jack cheese, cilantro, avocado, tortilla strips

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and minced jalapeño (if using). Cook until the onion softens, about 5 minutes.
  2. Add the minced garlic, cumin, oregano, chili powder, salt, and pepper. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth. Add the rinsed beans, drained corn, shredded chicken, and diced green chiles. Stir to combine.
  4. Bring the mixture to a gentle simmer. Reduce the heat to low, cover, and let it cook for 15 minutes so the flavors blend.
  5. Stir in the cubed cream cheese until it melts completely and the chili becomes creamy. This step creates the ultimate creamy white chicken chili texture.
  6. Stir in the heavy cream or half-and-half, if using, and the fresh lime juice. Taste and adjust salt and pepper as needed.
  7. Serve the chili hot with your favorite toppings like cheese, cilantro, or tortilla strips.

Notes

  • For a slow cooker white chicken chili, combine all ingredients except the cream cheese and heavy cream in the crockpot. Cook on low for 6 hours or high for 3 hours. Stir in the cream cheese and cream during the last 30 minutes of cooking.
  • If you prefer a thicker chili, mash about 1/2 cup of the white beans against the side of the pot before adding the cream cheese.
  • Using rotisserie chicken makes this a quick weeknight chili, ready in under 40 minutes total.

Nutrition

Find it online: https://blissbatter.com/creamy-white-chicken-chili-recipe/