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.
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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.
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.
- 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.
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
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:
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.
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.
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.
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.
Print
Creamy White Chicken Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This creamy white chicken chili is a comforting and flavorful dish made with tender shredded chicken, white beans, corn, and green chiles, all simmered in a spiced broth with cream cheese for a rich texture. It's perfect for a cozy dinner and can be customized with fresh toppings like avocado, jalapenos, and cheese.
Ingredients
Main 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
- ½ teaspoon chili powder
- ½ teaspoon oregano
- ½ teaspoon paprika
- ½ teaspoon ground coriander
- ¼ 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
Optional Toppings
- Fresh chopped cilantro
- A dollop of sour cream
- Monterrey Jack or Pepper Jack cheese, shredded
- Tortilla strips
- Sliced avocados
- Sliced jalapenos
Instructions
- Sauté Onions and Garlic: In a large Dutch oven over medium-high heat, sauté the diced onions in 1 tablespoon of olive oil until they become soft and translucent. Add the minced garlic and sauté for an additional 30 seconds until fragrant.
- Add Broth and Vegetables: Pour in the low-sodium chicken broth, then add diced green chiles, drained corn, and rinsed white beans. Stir to combine all ingredients.
- Season and Simmer: Add cumin, chili powder, oregano, paprika, ground coriander, cayenne pepper, salt, and pepper to taste. Bring the mixture to a boil, then reduce heat to medium-low and let it simmer for 15 minutes to allow the flavors to meld together.
- Puree Part of the Chili: Remove 1 cup of the chili and puree it in a food processor or use an immersion blender for a thicker, creamier texture. Return the blended chili to the pot and stir well to combine.
- Add Cream Cheese and Chicken: Stir in the softened cream cheese cubes and shredded cooked chicken. Continue stirring until the cream cheese fully dissolves into the chili. Simmer for 5 more minutes to warm the chicken through.
- Finish with Lime and Cilantro: Add lime juice and chopped fresh cilantro, stirring to mix them into the chili. Let it simmer a few more minutes; the chili will thicken further as it stands.
- Serve: Dish the chili hot into bowls and serve with your choice of optional toppings such as sour cream, shredded cheese, chopped cilantro, tortilla strips, sliced avocado, and jalapenos. Enjoy your hearty, creamy white chicken chili!
Notes
- Using rotisserie chicken makes this recipe quick and easy, but leftover cooked chicken works great too.
- For added heat, increase the cayenne pepper or add extra jalapenos as a topping.
- You can substitute cream cheese with a mix of cream and shredded cheese for variation in creaminess.
- Make sure to rinse canned beans to reduce sodium content.
- This chili thickens as it cools; if it becomes too thick, stir in a little extra chicken broth when reheating.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 70 mg
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