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Easy Creamy White Chicken Chili with Cream Cheese

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A quick and easy white chicken chili made with cream cheese for a rich, velvety broth. Perfect for busy weeknights, this one-pot meal comes together in under 40 minutes with simple ingredients.

Ingredients

Scale
  • 1.5 pounds boneless skinless chicken breasts or thighs (about 680g), or 3 cups shredded rotisserie chicken
  • 8 ounces (226g) full-fat cream cheese, softened and cubed
  • 4 cups (960ml) low-sodium chicken broth
  • 2 cans (15 oz each, or 425g) great northern beans or cannellini beans, drained and rinsed
  • 2 cans (4 oz each, or 113g) diced green chiles, mild or medium
  • 1 cup (240ml) salsa verde
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for thickening)
  • Optional toppings: fresh cilantro, shredded Monterey Jack cheese, sliced jalapeños, sour cream, crushed tortilla chips, avocado slices, lime wedges

Instructions

  1. Sauté the Aromatics (5 minutes): Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Bloom the Spices (1 minute): Stir in the cumin, oregano, chili powder, and smoked paprika. Cook for about 1 minute, stirring constantly, until fragrant.
  3. Add the Liquids and Beans (5 minutes): Pour in the chicken broth, salsa verde, and diced green chiles. Add the drained white beans. Stir together. Bring to a gentle boil, then reduce heat to a simmer.
  4. Add the Chicken (15-20 minutes): If using raw chicken, place it directly into the simmering liquid. Cover and cook for 15-20 minutes until cooked through (internal temperature of 165°F/74°C). If using pre-cooked rotisserie chicken, skip this step and add shredded chicken later.
  5. Shred the Chicken (5 minutes): Remove cooked chicken from the pot and shred with two forks. Alternatively, use a hand mixer on low speed right in the pot.
  6. Melt in the Cream Cheese (5 minutes): Reduce heat to low. Add cubed cream cheese, stirring constantly until fully melted and incorporated (3-5 minutes).
  7. Return the Chicken (2 minutes): Stir shredded chicken back into the pot. Heat through for 2-3 minutes. Season with salt and pepper to taste.
  8. Thicken if Desired (optional, 2 minutes): If a thicker chili is desired, stir in the cornstarch slurry and simmer for 2 minutes until thickened.
  9. Serve and Garnish: Ladle into bowls and top with desired garnishes.

Notes

Don’t rush the cream cheese—use low heat and stir constantly to prevent clumping. Use room temperature cream cheese for smoother melting. This chili tastes even better the next day as flavors meld. For a thicker chili, mash one can of beans before adding. Store leftovers in an airtight container in the refrigerator for up to 5 days. Freezes well for up to 3 months.

Nutrition

Keywords: white chicken chili, creamy chicken chili, cream cheese chili, easy chili recipe, weeknight dinner, one pot meal, comfort food

Find it online: https://dahliadishes.com/easy-creamy-white-chicken-chili-with-cream-cheese/