Name: Creamy White Chicken Chili Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 medium yellow onion, diced; 2 cloves garlic, minced; 2 (14 oz.) cans low-sodium chicken broth, about 3.5 cups; 2 (4 oz.) cans diced green chiles; 1 (15 oz.) can whole kernel corn, drained; 2 (15 oz.) cans white beans (cannellini or great Northern beans), drained and rinsed; 1 teaspoon cumin; 1/2 teaspoon chili powder; 1/2 teaspoon oregano; 1/2 teaspoon paprika; 1/2 teaspoon ground coriander; 1/4 teaspoon cayenne pepper; Salt and pepper, to taste; 8 oz. cream cheese, softened and cubed; 2 cups shredded rotisserie chicken or cooked chicken, about 1 lb.; 1 tablespoon lime juice; 1 tablespoon fresh cilantro, chopped; Fresh chopped cilantro; A dollop of sour cream; Monterrey Jack or Pepper Jack cheese, shredded; Tortilla strips; Sliced avocados; Sliced jalapenos

There’s something incredibly comforting about a bowl of rich, cozy chili that’s also creamy and flavorful. This Creamy White Chicken Chili Recipe brings together tender chicken, hearty beans, and just the right blend of spices to warm you up on any day. Trust me, once you try it, it’ll instantly become a family favorite.

The image shows a thick creamy soup with a yellow-orange color filled with corn kernels, white beans, shredded white meat pieces, and small green herb bits. A silver ladle lifts a scoop of the soup, highlighting all these ingredients mixed in a smooth, rich broth. The soup is in a round white bowl with a white marbled surface underneath, and there is soft, warm lighting that shows the creamy texture and the tiny pea-sized spices sprinkled throughout. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy White Chicken Chili Recipe
Top Tip
How to Serve Creamy White Chicken Chili Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy White Chicken Chili Recipe

Why You'll Love This Recipe

I've made a lot of chilis, but this creamy white chicken chili always steals the show. It’s the perfect balance of creamy texture with a subtle kick, and it comes together without much fuss.

Rich, Creamy Texture: The cream cheese melts into the chili, giving it a silky, luscious finish that sets it apart from your typical tomato-based chili.
Hearty and Nutritious: With white beans, corn, and chicken, it’s packed with protein and fiber to keep you full and satisfied.
Flavorful but Mild Heat: The blend of spices offers warmth without overwhelming the palate, making it great for all taste buds.
Easy to Customize: Whether you want more spice, extra veggies, or a dairy-free option, this recipe is super adaptable.

A white bowl filled with creamy light orange soup that has visible pieces of white beans, yellow corn, and small chunks of light beige chicken mixed throughout. On the left side of the bowl, there are golden crispy tortilla strips resting on slices of green avocado. In the center, there is a dollop of white sour cream topped with black specks of pepper, and beside it, a wedge of bright green lime partially embedded in the soup. The soup is sprinkled with small green herb pieces all over. A silver spoon rests inside the bowl towards the front. The bowl sits on a dark brown plate on a white marbled surface. In the blurred background, two lime wedges and small bowls with white and orange contents are visible. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays a role—whether it’s adding depth, creaminess, or that perfect subtle heat. Shopping tip? Grab good-quality rotisserie chicken for a quick shortcut that amps up flavor and convenience.

Flat lay of a medium yellow onion diced into rough chunks, two whole uncracked garlic cloves, small white ceramic bowls each containing cumin, chili powder, oregano, paprika, ground coriander, cayenne pepper, and a pinch of salt and pepper, shredded rotisserie chicken pieces, fresh chopped cilantro sprigs, small white bowls with diced green chiles, whole kernel corn, drained white beans, cubed cream cheese, and bright lime wedges, sliced avocado fanned out, sliced fresh jalapenos, shredded Monterey Jack cheese piled neatly, and crisp golden tortilla strips arranged in a simple white ceramic bowl, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Yellow onion: Adds a sweet, savory base when sautéed; caramelizing slightly deepens flavor.
Garlic: Brings aromatic warmth that’s essential for that classic chili depth.
Chicken broth: The liquid base that carries the flavors; low-sodium lets you control saltiness.
Diced green chiles: Offer a gentle smoky heat and light kick without overpowering.
Whole kernel corn: Adds sweetness and texture to balance the spices.
White beans: Cannellini or great Northern beans bring creaminess and protein.
Spices (cumin, chili powder, oregano, paprika, coriander, cayenne): A carefully layered spice mix for robust warmth and subtle complexity.
Cream cheese: The secret to that creamy, luscious consistency that defines this chili.
Shredded chicken: Provides heartiness and protein; rotisserie chicken keeps prep effortless.
Lime juice: Brightens and balances savory and creamy flavors.
Fresh cilantro: Adds a fresh, herbaceous note to finish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to tweak this Creamy White Chicken Chili Recipe depending on the season or who’s eating it. The beauty of this recipe is how flexible it is, so make it your own!

Variation: I’ve swapped out cream cheese for a vegan cream cheese substitute once, and honestly, it was surprisingly rich and creamy for a dairy-free twist.
Spice Level: Feel free to add extra jalapeños or a splash of hot sauce if you prefer something spicier.
Extra Veggies: Toss in some chopped bell peppers or zucchini when sautéing the onions for added nutrition and texture.
Slow Cooker Version: I’ve also thrown all ingredients (except cream cheese) into my slow cooker for a few hours, adding the cream cheese at the end for an effortless set-it-and-forget-it dinner.

Step-by-Step: How I Make Creamy White Chicken Chili Recipe

Step 1: Sauté the Aromatics

Start by heating a tablespoon of olive oil in a large Dutch oven over medium-high heat. Toss in your diced yellow onion and cook, stirring occasionally, until it softens up and becomes translucent—about 5 minutes. Then add the minced garlic and sauté for just another 30 seconds or so until fragrant. This step builds the base flavor, so don’t rush it or burn the garlic!

Step 2: Build the Chili Base

Pour in the chicken broth, then add the diced green chiles, corn, and rinsed white beans. Sprinkle in all the spices — cumin, chili powder, oregano, paprika, coriander, and cayenne — and season with salt and pepper. Stir everything gently and bring it up to a boil, then lower the heat to medium-low to simmer for about 15 minutes. This marinating time really lets the flavors mingle beautifully.

Step 3: Puree for Creaminess

Remove about a cup of chili from the pot and puree it until smooth with a food processor or immersion blender. Stir it back into the pot—that’s the trick to that silky texture that makes this chili stand out. This step deepens the creaminess without adding extra cream.

Step 4: Add the Cream Cheese & Chicken

Stir in the softened, cubed cream cheese and shredded rotisserie chicken. Keep the heat at medium-low, stirring gently until the cream cheese melts completely and the chicken warms through, about 5 minutes. You’ll notice the chili thicken and become extra luscious here.

Step 5: Brighten and Finish

Mix in the fresh lime juice and chopped cilantro, give everything one last stir, and let it simmer a couple more minutes. This adds a fresh pop to cut through the richness and rounds out the dish. Now your Creamy White Chicken Chili Recipe is ready to serve!

Top Tip

From my experience making this chili multiple times, these tips have saved me some common pitfalls and helped me nail the perfect creamy consistency every time.

Don’t Overcook the Garlic: Adding garlic right after the onions start to soften and cooking it briefly avoids that bitter burnt taste.
Puree Just a Portion: I tried blending the whole pot once and it lost the lovely texture contrast—the mix of pureed and whole ingredients is what makes this chili special.
Use Room Temperature Cream Cheese: Softened cream cheese melts more evenly and blends smoothly without clumps.
Adjust Seasonings at the End: Once the cream cheese is in, taste and tweak spices or salt; sometimes the creaminess can mellow flavors.

How to Serve Creamy White Chicken Chili Recipe

Creamy White Chicken Chili - Serving Suggestion

Garnishes

I love topping this chili with fresh chopped cilantro, a dollop of cool sour cream, and some shredded Monterrey Jack cheese melting on top. For extra texture and a bit of crunch, tortilla strips and sliced jalapeños are my go-tos. Sliced avocado also adds a creamy, fresh contrast that pairs beautifully.

Side Dishes

This chili is hearty enough to stand alone, but I sometimes serve it with warm cornbread or simple tortilla chips. A crisp green salad with a tangy dressing balances out the creaminess and adds freshness to the meal.

Creative Ways to Present

For gatherings, I like to present this chili in mini cups or small bowls as a cozy appetizer. Garnishing each with a mini avocado slice and a sprinkle of cheese feels festive. You could also serve it alongside a spread of toppings and tortilla chips so everyone builds their own bowl.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the refrigerator for up to 4 days. The flavors actually deepen after resting overnight, which makes for an even tastier lunch or dinner the next day.

Freezing

This chili freezes really well. I portion it out in freezer-safe containers or bags and freeze for up to 3 months. Just be sure to remove any dairy-based toppings before freezing.

Reheating

I prefer reheating on the stovetop over low heat, stirring often to prevent scorching and to keep the cream cheese smoothly blended. If it thickens too much, I add a splash of broth or water to loosen it up.

Frequently Asked Questions:

Can I use chicken breasts instead of rotisserie chicken?

Absolutely! You can poach or bake chicken breasts and shred them before adding to the chili. Just make sure the chicken is cooked through and shredded finely for best texture.

Is there a way to make this dairy-free?

Yes, you can substitute the cream cheese with a plant-based cream cheese alternative, or try blending in some soaked cashews for creaminess. Just note that the texture and flavor may be slightly different but still delicious.

Can I make this recipe spicier?

Definitely! Increase the amount of diced green chiles, add fresh jalapeños, or sprinkle in extra cayenne pepper. Adding some chipotle powder also adds a smoky heat that pairs great.

How can I thicken the chili if it’s too thin?

Pureeing a portion of the chili is the easiest way, as in the recipe. You can also simmer it a bit longer uncovered to reduce the liquid or stir in a small slurry of cornstarch and water to thicken quickly.

Final Thoughts

Honestly, this Creamy White Chicken Chili Recipe has been one of my kitchen staples for years because it’s downright delicious and flexible for whatever you have on hand. It’s the kind of dish that feels like a warm hug—perfect for chilly nights or casual family dinners. I can’t wait for you to try it and make it your own, adding your favorite toppings and tweaks as you go.