This White Chicken Chili recipe is just what you need and it’s creamy, flavorful, and easy to make. The dish is packed with tender chicken, creamy beans, and a medley of savory spices. Whether you’re cooking weeknight dinner meal or prep for the week, this is sure to become a favorite. Top it with your choice of cheese, tangy salsa, cool sour cream, and crispy tortilla strips for an extra layer of deliciousness.
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Key Ingredients
- Chicken
- Bell Peppers
- Onions
- Garlic
- Beans
- Corn
- Diced Tomatoes and Chillies
- Broth
- Cream Cheese
- Grated Cheese
- Homemade Chili Seasoning or store-bought package
What Type of Beans to Use
I use canned Great Northern beans or navy beans. You can also use garbanzo or cannellini beans. Drain the canned beans to remove excess liquid and to prevent watery chili.
What Type of Chicken to Use
Boneless, skinless chicken thighs or breasts along with cooked rotisserie chicken will work best. I used chicken thighs.
Chicken breasts are lean, tender, and easy to shred or cut into chunks. They can also be less flavorful compared to dark meat but works well with the creamy, richness of the dish.
Chicken thighs are more flavorful and juicier than breasts, with a slightly richer taste. They also have more fat, which adds more richness to the soup, along with calories.
Cream Cheese Substitutes
Cream cheese adds a rich, creamy texture to the chili, making it more luxurious and velvety. It helps create a smooth, satisfying feel that enhances the overall eating experience. It also naturally thickens the chili, giving it a heartier, more substantial consistency without the need for additional thickening agents like flour or cornstarch.
You can swap it using an equal amount of sour cream, plain Greek yogurt, or full fat coconut milk. Add it towards the end of cooking and stir well to avoid curdling. You can also use a few tablespoons of heavy whipping cream. It provides a creamy consistency, though not as thick as cream cheese so the texture won’t be the same.
How to Make White Chicken Chili with Cream Cheese
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add chicken along with salt and pepper to taste. Sear both sides of the chicken until the chicken is no longer pink.
- Remove the chicken from the pot and set it aside.
- Add onions, bell peppers, and garlic to the pot. Saute until the onions are translucent and fragrant.
- Add broth to the pot and deglaze the bottom of the pot with a spoon.
- Add in the cooked chicken, beans, diced tomatoes, spices, and stir.
- Bring the mixture to a rolling boil and then lower the heat to simmer.
- Remove the lid and add the corn, grated cheese, and softened cream cheese.
- Stir until the mixture is combined and the chili thickens more.
How to Adjust the Spice Level
Chili powder sold in stores is usually mild to moderately spicy. If you have never used chili powder before, taste it first or use a store-bought chili packet seasoning you trust.
You can also add cayenne pepper if you are looking for a kick.
How to Avoid Watery Chili
- Adding cream cheese (or heavy cream or half-and-half) along with grated cheese will help thicken the chili while adding richness.
- Sauté onions, peppers, and other vegetables before adding them to the chili to reduce their moisture content. The recipe instructs you to do this.
- Be cautious with the amount of high-water content vegetables like zucchini, as it can add excess liquid.
- Allow the chili to cook longer, this helps the liquid reduce and the flavors to meld together, naturally thickening the chili.
- Allow the chili to simmer uncovered for some time to let excess liquid evaporate, concentrating the flavors and thickening the chili.
Toppings and Substitution Ideas
- Sour Cream
- Grated Cheese
- Diced avocado
- Sliced jalapeños
- Black Olives
- Cilantro
- Parsley
- Roasted Red Peppers
- Lime wedges
- Green Onions
- Croutons
- Pita Chips
How to Store
You can store leftovers tightly covered and sealed for 3-4 days.
How to Reheat
You can reheat it in the microwave or on the stove until warm.
Freezer Tips
You can freeze leftovers tightly covered and sealed for 3-6 months. Defrost overnight in the fridge. Because the dish contains dairy, there will be some separation when you reheat it. This is normal. You can also refrain from adding the cream cheese and grated cheese if you know you plan to freeze it and don’t want separation. You can add these two when you serve the dish.
Pair With These Recipes
Homemade Southern Cornbread
Cornbread Muffins
Jalapeno Cheddar Cornbread
Air Fryer Cornbread
Pumpkin Cornbread
Southern Cornbread Dressing
Homemade Maple Butter
Southern Cornbread Casserole
Homemade Blueberry Cornbread
Sweet Potato Cornbread
Chicken Snack Wrap Recipe
More Chili Recipes
Taco Chili
Slow Cooker Crockpot Chili Mac and Cheese
Slow Cooker White Chicken Chili
Pumpkin Chili
Sweet Potato Chili
Leftover Turkey Chili
Seafood Chili
Buffalo Chicken Chili
Chili Cheese Fries
Butternut Squash Chili
Watch step by step video instructions on how to make this recipe here on Youtube.
Creamy White Chicken Chili with Cream Cheese
Ingredients
- 1 teaspoon olive oil
- 2 pounds skinless chicken thighs or breasts Diced into 1 inch chunks.
- 1/2 cup diced onions
- 1/2 cup diced green peppers
- 2-3 garlic cloves Minced
- 1 cup chicken broth
- 2 15.5 oz canned navy beans or Great Northern beans Drained
- 15.5 oz canned diced tomatoes and chilis Drained
- 1 cup whole kernel corn I used frozen, drained. You can also use canned and drained.
- 1 cup grated Colby and Monterrey Jack cheese
- 4 oz cream cheese Softened
Homemade Taco Seasoning
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper Optional for spicy.
- salt and pepper to taste
Instructions
- Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the chicken along with salt and pepper to taste. Sear both sides of the chicken until the chicken is no longer pink.1 teaspoon olive oil, 2 pounds skinless chicken thighs or breasts
- Remove the chicken from the pot and set it aside.
- Add the onions, bell peppers, and garlic to the pot. Saute until the onions are translucent and fragrant.1/2 cup diced onions, 1/2 cup diced green peppers, 2-3 garlic cloves
- Add the broth to the pot and deglaze the bottom of the pot with a spoon.1 cup chicken broth
- Add in the cooked chicken, beans, diced tomatoes, spices, and stir.2 15.5 oz canned navy beans or Great Northern beans, 15.5 oz canned diced tomatoes and chilis, 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon oregano, 1/2 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper, salt and pepper to taste
- Bring the mixture to a rolling boil and then lower the heat to simmer and cover the pot with the lid and lower the heat to low to let the soup simmer for about 20-30 minutes until the chili thickens.
- Remove the lid and add the corn, grated cheese, and softened cream cheese.1 cup whole kernel corn, 1 cup grated Colby and Monterrey Jack cheese, 4 oz cream cheese
- Stir until the mixture is combined and the chili thickens more.
- Cool before serving.
