White Chicken Chili Recipe With Cream Cheese

There are plenty of chili recipes out there, but when you’re craving something creamy, comforting, and full of flavor, nothing beats a White Chicken Chili Recipe With Cream Cheese. This dish brings together tender chicken, white beans, green chilies, and just the right blend of spices—all simmered in a rich, velvety broth that gets its magic from cream cheese.

Unlike traditional tomato-based chili, this version has a lighter color but a hearty feel. The cream cheese melts right into the broth, giving you a silky, slightly tangy base that coats every spoonful. It’s cozy without being heavy, spicy without overpowering, and rich without requiring hours in the kitchen.

What makes this recipe especially great is how versatile it is. You can make it on the stovetop, in a slow cooker, or even in an Instant Pot depending on your schedule. It’s perfect for weeknights when you want something filling but don’t have all evening to cook. Plus, the leftovers taste even better the next day, making it a meal-prep favorite.

This White Chicken Chili with Cream Cheese is a crowd-pleaser for family dinners, potlucks, or game nights. Pair it with cornbread, tortilla chips, or a simple salad, and you’ve got a full meal that everyone will rave about. Once you try this creamy spin on chili, it may just replace your go-to red version.

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What Makes This White Chicken Chili Recipe With Cream Cheese Special?

• Creamy, Comforting Base: The cream cheese melts right into the chili, creating a rich, velvety broth you won’t get from milk or cream alone.

• Easy One-Pot Meal: Everything comes together in a single pot, which means less cleanup and more time to enjoy dinner.

• Customizable Heat Level: Use mild green chilies for a kid-friendly version or spice it up with jalapeños.

• Meal Prep Friendly: This chili tastes even better the next day as the flavors meld together.

• Works in Any Cooker: Whether you use the stovetop, Instant Pot, or slow cooker, you’ll end up with a delicious bowl of creamy chili.

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Ingredient Notes

• Chicken: Boneless skinless chicken breasts or thighs work best. Thighs give a richer flavor, but breasts stay lean. You can even use rotisserie chicken for a shortcut.

• White Beans: Cannellini or Great Northern beans add creaminess and body. If you don’t have them, navy beans work as well.

• Green Chilies: A can of diced green chilies adds mild spice. For more kick, use roasted jalapeños.

• Chicken Broth: Forms the base of the chili. Low-sodium broth lets you control the salt.

• Cream Cheese: The secret ingredient for creamy, tangy richness. Regular or reduced-fat both work, but avoid fat-free.

• Onion and Garlic: Essential aromatics that add depth of flavor.

• Spices: Cumin, chili powder, and oregano bring warmth. A pinch of cayenne can boost heat if you like it spicy.

• Corn (optional): Adds a pop of sweetness and texture. Fresh, frozen, or canned corn works.

• Optional Equipment: A Dutch oven for stovetop cooking or a slow cooker for set-it-and-forget-it convenience.

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How To Make White Chicken Chili Recipe With Cream Cheese

1. Sauté the Aromatics
   Heat 1 tablespoon of olive oil in a large pot over medium heat. Add diced onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 1 more minute until fragrant.

2. Add Chicken and Spices
   Place chicken breasts (about 1 ½ lbs) in the pot. Sprinkle with cumin, chili powder, oregano, salt, and pepper. Cook for 2–3 minutes per side to lightly brown the outside.

3. Simmer the Base
   Pour in 4 cups chicken broth and add 2 cans of drained white beans plus 1 can of green chilies. Bring to a simmer, cover, and cook for 20–25 minutes, until chicken is cooked through.

4. Shred the Chicken
   Remove chicken from the pot and shred it with two forks. Return the shredded chicken to the chili.

5. Add the Cream Cheese
   Cut 8 oz cream cheese into cubes and stir into the hot chili until melted and creamy. For extra creaminess, mash some of the beans before stirring.

6. Finish and Serve
   Stir in 1 cup corn (optional) and let simmer for 5 more minutes. Taste and adjust seasoning. Serve hot with toppings like shredded cheese, cilantro, avocado, or tortilla chips.

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Storage Options

• Room Temperature: Don’t leave chili out for more than 2 hours.

• Refrigeration: Store in an airtight container for up to 4 days. The flavors deepen after a night in the fridge.

• Freezing: Let chili cool completely, then freeze in freezer-safe bags or containers for up to 2 months. Thaw overnight in the fridge before reheating.

• Reheating: Warm on the stovetop over medium-low heat. Stir often to prevent the cream cheese base from separating.

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Variations and Substitutions

• Swap chicken for turkey for a post-Thanksgiving leftover meal.

• Make it vegetarian by replacing chicken with extra beans or roasted vegetables.

• Add a smoky twist with fire-roasted green chilies or chipotle peppers.

• Use Monterey Jack or Pepper Jack cheese for extra creaminess and spice.

• Stir in spinach or kale before serving for added greens.

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Frequently Asked Questions

1. Can I use cooked chicken instead of raw?
Yes! Rotisserie chicken works perfectly. Just add it after simmering the broth and beans.

2. How do I thicken white chicken chili?
Mash some beans into the broth or stir in a slurry of cornstarch and water.

3. Can I make this in a slow cooker?
Yes. Cook on low for 6–7 hours or high for 3–4 hours. Add cream cheese at the end.

4. Is this chili spicy?
Not very. Using mild green chilies keeps it kid-friendly, but you can add jalapeños or cayenne for heat.

5. Can I freeze chili with cream cheese in it?
Yes, though the texture may change slightly. Stir well when reheating to smooth it out.

6. What toppings go best?
Shredded cheese, cilantro, lime juice, avocado slices, and crushed tortilla chips are all delicious options.

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Conclusion

This White Chicken Chili Recipe With Cream Cheese is everything you want in a comforting meal: creamy, flavorful, filling, and easy to make. It’s the kind of recipe that brings people together around the table, whether it’s a busy weeknight or a cozy weekend dinner.

Once you try it, I’m confident it will earn a spot in your regular recipe rotation. Don’t forget to share your version—I’d love to hear what toppings or twists you added to make it your own!

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