This delicious and creamy white chicken chili recipe is made with cream cheese for an extra rich and flavorful dish. Perfect for a regular weeknight dinner in or for entertaining guests.
This dish is so quick and easy, it's a meal that can be made year round but is especially favored in the colder months due to the warm spices.
It's so tasty though, my kids literally beg for this in the hottest months, lol.
Jump to:
- What makes this recipe yummy
- Groceries you'll need: ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Recipe Troubleshooting
- Necessary gear: equipment
- More chili recipes I think you'll love
- How to store leftovers
- Mel's Kitchen Notes
- Perfect pairings: what to serve with
- White Chicken Chili
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- 💬 Comments
What makes this recipe yummy
Using cream cheese really lends to the creaminess of the chili. I love the white beans paired with shredded chicken. It really does have the flavor profile of a great chili but it's softened by the lighter creamy ingredients.
Groceries you'll need: ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Add the butter and flour to a heavy bottomed pot and cook for 5 minutes.
- Step 2: Add the diced onions and cook until soft.
- Step 3: Add the garlic and cook another 2 minutes.
- Step 4: Slowly pour in the chicken broth while stirring.
- Step 5: Add the seasonings and canned green chilies. Give a good stir and cover - cook for 10 minutes.
- Step 6: Add the cannellini beans, whole kernel corn and softened cream cheese. Stir until the cream cheese has melted into the chili.
- Step 7: Add the deboned, shredded chicken. Stir to combine, then cover and simmer for 15 minutes.
- Step 8: Serve with optional garnish.
Garnish Ideas: I love to add sour cream to any chili, you could also add some tortilla chips or corn chips, chopped jalapeños, cilantro, avocado, lime....
Recipe variations and substitute ideas
- Chicken Breast - instead of rotisserie chicken, if you don't mind cooking it first, or cooking the chili longer if you're adding it raw. Chop into 1" chunks or cook the whole chicken breast in the chili, then shred.
- Cayenne Pepper - to add a little heat.
- Beans - add canned kidney beans, black beans or pinto beans instead of or as well as, the cannellini beans.
Recipe Troubleshooting
If your cream cheese doesn't melt into your white chicken chili well, then likely it wasn't room temperature enough. Also, if you use a low fat/fat free cream cheese it can have trouble melting too.
If you find you have little pieces of cream cheese floating you can either stir a lot (which may break up your beans). Or you can spoon the chili through a sieve and push it though - this is the best way.
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Necessary gear: equipment
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The only necessary piece of equipment is a large Dutch Oven or heavy bottomed pot. Even a cast iron pot works well for this recipe.
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How to store leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days.
This recipe does actually freeze well - store in a freezer safe container for up to 3 months.
Mel's Kitchen Notes
If you find your white chicken chili too thin, you can add a cornstarch slurry - or even sprinkle some instant mashed potato flakes.
If it's too thick, then slowly add a little more chicken broth.
Perfect pairings: what to serve with
Some great sides to serve with this chili recipe.
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White Chicken Chili
Video
Equipment
Ingredients
- 5 Tablespoons Unsalted Butter
- ¼ Cup All Purpose Flour
- 1 Each Yellow Onion large, diced
- 3 Cloves Garlic minced
- 8 Cups Chicken Broth
- 2 (4 Ounce) Cans Green Chilies
- 1 teaspoon Ground Cumin
- 1 teaspoon Chili Powder
- 1 Pinch Red Pepper Flakes
- 1 teaspoon Garlic Powder
- 2 (15 Ounce) Cans Cannellini Beans rinsed
- 1 (15 Ounce) Can Whole Kernel Corn
- 1 (8 Ounce) Block Cream Cheese softened, room temperature
- 1 Each Rotisserie Chicken deboned and shredded
- Salt and pepper to taste
Instructions
- Add the butter and flour to a heavy bottomed pot (like a Dutch Oven). Heat over medium-high heat and cook, stirring for about 5 minutes.5 Tablespoons Unsalted Butter, ¼ Cup All Purpose Flour
- Add the diced onion and cook until soft (about 5 minutes).1 Each Yellow Onion
- Add the minced garlic and cook another 2 minutes.3 Cloves Garlic
- Slowly pour in 8 Cups of Chicken Broth, continuously stirring.8 Cups Chicken Broth
- Add the canned green chillies, cumin, chili powder, garlic powder and 1 pinch of Red Pepper Flakes. Cover and cook for 10 minutes.2 (4 Ounce) Cans Green Chilies, 1 teaspoon Ground Cumin, 1 teaspoon Chili Powder, 1 Pinch Red Pepper Flakes, 1 teaspoon Garlic Powder
- Add the rinsed cannellini beans, the drained whole kernel corn and the block of cream cheese, cubed. Stir well until the cream cheese has melted.2 (15 Ounce) Cans Cannellini Beans, 1 (15 Ounce) Can Whole Kernel Corn, 1 (8 Ounce) Block Cream Cheese
- Add the shredded Rotisserie Chicken, cover and cook for 15 minutes. Taste and season with salt and pepper to taste.1 Each Rotisserie Chicken, Salt and pepper to taste
- Serve with optional garnish - avocado, limes, cilantro, corn chips, sour cream.
Nutrition
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