If you’re craving a comforting, creamy dish that warms you from the inside out, this White Chicken Chili with Cream Cheese Recipe is exactly what you need. It takes the classic chili experience up a notch by blending tender shredded chicken, soft white beans, and a luscious cream cheese base that creates an unbelievably rich, velvety texture. Packed with just the right blend of spices and melted Monterey Jack cheese, this chili balances mild heat and savory depth perfectly. It’s an irresistible meal that’s simple enough for a weeknight but special enough to share with friends and family.
Ingredients You’ll Need
These ingredients might seem straightforward, but each plays a crucial role in building the layers of flavor, creaminess, and heartiness this chili is famous for. From the earthy cumin to the creamy smoothness of the softened cream cheese, every component brings something special to your pot.
- Olive oil: The perfect base for sautéing your aromatics, adding a light fruity richness.
- Small onion (chopped): Provides sweetness and depth when softened.
- Garlic cloves (minced): Adds a punch of fragrant aroma and flavor.
- Diced green chilies (4-ounce can): Introduces gentle heat and a subtle tang.
- Ground cumin: Brings smoky warmth that’s signature to chili recipes.
- Dried oregano: Adds a herbaceous note that balances spices.
- Chili powder: Offers mild heat and rich chili flavor.
- Paprika: Adds smoky color and sweet, mild flavor.
- Cayenne pepper (optional): For an extra kick if you love spice.
- Cooked shredded chicken (3 cups): Rotisserie chicken works great for quick prep and juicy meat.
- White beans (two 15-ounce cans, drained and rinsed): Provides creaminess and fiber-packed goodness.
- Low-sodium chicken broth (2 cups): Keeps the chili flavorful without overwhelming saltiness.
- Cream cheese (8-ounce block, softened and cubed): The secret to that unbelievably creamy texture that hugs every bite.
- Shredded Monterey Jack cheese (1 cup): Melts perfectly for added cheesy richness.
- Salt and black pepper: To taste, enhancing all the flavors.
- Juice of 1/2 lime (optional): Adds a refreshing tang that brightens the dish.
- Chopped cilantro and sliced jalapeños (optional, for garnish): Gives a fresh, vibrant finish and extra heat if you desire.
How to Make White Chicken Chili with Cream Cheese Recipe
Step 1: Sauté the aromatics
Start by warming the olive oil in a large pot over medium heat. Toss in the chopped onion and cook it gently for about 4 to 5 minutes until it softens and releases its sweet aroma. Then stir in the minced garlic and cook just for 30 seconds more, careful not to let it burn. This step is essential because it builds the fragrant foundation for all the other flavors.
Step 2: Add spices and chilies
Next, add the diced green chilies along with cumin, oregano, chili powder, paprika, and cayenne pepper if you want a bit more heat. Stir everything well so the spices toast just slightly and mingle together. This helps unlock their bold flavors, giving your chili that inviting depth and a little smoky undertone.
Step 3: Combine chicken, beans, and broth
Into the pot, add your shredded chicken and the rinsed white beans. Pour in the chicken broth to bring it all together. Bring this mixture to a simmer and let it cook gently for 10 to 15 minutes. This allows the flavors to meld and the chili to thicken slightly as the beans soften.
Step 4: Stir in cream cheese for creaminess
Reduce the heat to low and add the cubed cream cheese. Stir frequently to help it melt smoothly into the chili, transforming it into an irresistibly creamy comfort dish. This step makes all the difference, turning a traditional chili into a rich, nourishing bowl of goodness.
Step 5: Finish with Monterey Jack and seasonings
Once the cream cheese has melted completely, mix in the shredded Monterey Jack cheese until everything is silky and unified. Taste your chili and adjust with salt, pepper, and a squeeze of lime juice to brighten the flavors perfectly. Your White Chicken Chili with Cream Cheese Recipe is now ready to enjoy!
How to Serve White Chicken Chili with Cream Cheese Recipe
Garnishes
Garnishing this chili is where you can have fun and add fresh textures. A sprinkle of chopped cilantro adds a burst of color and herbaceous brightness, while sliced jalapeños bring an optional spicy kick. Crushed tortilla chips add crunch, making each spoonful a delightful experience of creamy and crispy contrasts.
Side Dishes
This chili pairs beautifully with simple sides like warm cornbread or a crusty baguette to soak up every last drop. A crisp green salad with a tangy vinaigrette complements the chili’s creaminess and keeps the meal balanced. Even a bowl of steamed rice can be a great option for extra heartiness.
Creative Ways to Present
For a fun twist, serve this chili in individual bread bowls or over baked potatoes so the creamy chili becomes the star topping. You could also spoon it over homemade tortilla chips for a chili nacho-style appetizer perfect for gatherings. The versatility keeps entertaining or weeknight dinners exciting and delicious.
Make Ahead and Storage
Storing Leftovers
Leftover White Chicken Chili with Cream Cheese Recipe keeps wonderfully in the fridge for 3 to 4 days. Because it thickens as it rests, you might want to add a splash of broth or water when reheating to bring back that perfect creamy consistency.
Freezing
This chili freezes well, making it an excellent batch cooking option. Cool completely before transferring to airtight containers or freezer bags. It will keep fresh for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in a microwave.
Reheating
Reheat your chili slowly over low heat, stirring to prevent sticking and to help redistribute the cream cheese evenly. Adding a little extra broth or water is helpful if it seems too thick. Reheating allows the flavors to meld even more, making your second meal just as satisfying as the first.
FAQs
Can I use canned chicken instead of fresh shredded chicken?
Absolutely! Canned chicken is a great time-saver and works perfectly in this recipe. Just be sure to drain it well so the chili doesn’t become too watery.
What can I substitute for cream cheese if I want a lighter option?
You could try using Greek yogurt or a soft goat cheese for a tangier, lighter creaminess. Add it off the heat to prevent curdling and stir gently.
Is this White Chicken Chili with Cream Cheese Recipe gluten-free?
Yes, all the ingredients used here are naturally gluten-free, making this chili a safe and delicious choice for anyone avoiding gluten.
How spicy is this chili?
This chili has a mild to medium heat level by default. You can customize the spice by adding or omitting the cayenne pepper and adjusting jalapeño garnish to your taste.
Can I make this recipe in a slow cooker?
Definitely! Simply sauté the onions and garlic first, then add all ingredients except the cream cheese and Monterey Jack to your slow cooker. Cook on low for 4-6 hours, then stir in the cheeses at the end until melted and creamy.
Final Thoughts
If you’re searching for a soul-soothing meal that combines creamy comfort and vibrant flavors, the White Chicken Chili with Cream Cheese Recipe should be your next go-to. It’s cozy, crowd-pleasing, and effortlessly delicious. Once you make it, I guarantee it will become a staple in your recipe rotation that you’ll want to share with everyone you know!
Print
White Chicken Chili with Cream Cheese Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A rich and creamy white chicken chili made with tender shredded chicken, white beans, and cream cheese for a smooth texture. This easy stovetop recipe is flavored with green chilies, cumin, and a mix of spices, creating a comforting dish perfect for chilly days. Garnish with fresh cilantro and jalapeños for an extra kick.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (4-ounce) can diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 3 cups cooked shredded chicken (rotisserie works great)
- 2 (15-ounce) cans white beans, drained and rinsed
- 2 cups low-sodium chicken broth
- 1 (8-ounce) block cream cheese, cubed and softened
- 1 cup shredded Monterey Jack cheese
- Salt and black pepper to taste
- Juice of 1/2 lime (optional)
Garnishes
- Chopped cilantro (optional)
- Sliced jalapeños (optional)
- Crushed tortilla chips (optional)
Instructions
- Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for 4–5 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add spices and chilies: Stir in the diced green chilies, ground cumin, dried oregano, chili powder, paprika, and cayenne pepper if using. Mix well to combine all the flavors.
- Add main ingredients and simmer: Add the shredded chicken, drained white beans, and low-sodium chicken broth to the pot. Bring the mixture to a simmer and cook for 10–15 minutes to meld the flavors.
- Add the cream cheese: Reduce the heat to low and stir in the cubed cream cheese. Stir frequently until the cream cheese is fully melted and the chili has a smooth, creamy consistency.
- Incorporate Monterey Jack cheese and season: Add the shredded Monterey Jack cheese and stir until completely melted and smooth. Season the chili with salt, black pepper, and lime juice to taste.
- Serve and garnish: Serve the chili hot, topped with chopped cilantro, sliced jalapeños, or crushed tortilla chips if desired.
Notes
- You can substitute canned chicken or leftover cooked chicken breast for convenience.
- For a thinner chili, add more chicken broth or a splash of milk while cooking.
- Leftover chili keeps well in the refrigerator for 3–4 days but will thicken as it sits; reheat with a little extra broth or water to thin if desired.
