This quick and easy White Chicken Chili with Cream Cheese is one of my favorite recipes. Made with white beans, tender chicken, and mild green chilis, it's not too spicy, so your whole family can enjoy it.
If you love this recipe, try my Slow Cooker Three Bean Turkey Chili next!
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Editor's Note: Originally published on November 14, 2022. Updated with new pictures and expanded information on February 1, 2025.
When the weather turns colder, I love a nice bowl of chili. I always make a big batch of Homemade Air Buns or Mountain Dew Biscuits to go with it.
For more chili recipes, try Green Chili Stew or my Smoked Chili On Pellet Grill.
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- White chicken chili with cream cheese
- Reader approved
- Ingredients in white chicken chili
- How to make white chicken chili with cream cheese
- Variations
- Other cooking methods
- What to serve with white bean chicken chili
- Storage & reheating
- Recipe FAQs
- More hearty soup recipes you'll love
- Printable Recipe
- Comments
White chicken chili with cream cheese
This white bean chili is creamy, hearty, and the perfect comfort food. It can be made on the stove or in a slow cooker or pressure cooker.
This is my go-to recipe when I've been gone to town all day and need to make something quick for dinner. I grab a rotisserie chicken from the grocery store before I head home and it's ready in less than 30 minutes.
Reader approved
OMGoodness, this is off-the-chart awesome. Over the past 42 years, I've tried in excess of a dozen white chicken chili recipes. I've only kept 2. ... Dinner was served with grated cheese, sliced avocado, and tortillas. The conversation began almost immediately: " Is this something new?" "This is so smooth!" "This is absolutely delicious!" This is now the Go-To White Chicken Chili recipe and part of the rotation. It takes a very creative mind to create something so delicious. Thank you for sharing
- our reader, Bill ⭐️⭐️⭐️⭐️⭐️
Ingredients in white chicken chili
Go ahead and make this recipe using any kind of leftover chicken or turkey.
- Olive oil. Perfect for searing the chicken. You can also use avocado oil.
- Chicken breasts. I like to use boneless skinless chicken breasts, which are lean and easy to prepare. If you want juicier meat, use boneless skinless chicken thighs. Have leftover or rotisserie chicken? Toss it in!
- Chicken broth. I used low-sodium chicken broth. If using regular chicken broth, you might want to skip the salt.
- Cayenne pepper. Just a pinch will spice it up. If you don't like spice, feel free to leave it out.
- Green chilies. I like mild green chilies, but you can spice it up with diced fresh jalapeños instead.
- White kidney beans, also known as Cannellini beans. You can also use Great Northern, navy, or traditional red kidney beans.
- Cream cheese is the secret to a thick, rich, and creamy chili.
- Corn. I like to use canned sweet corn niblets or leftover Traeger Smoked Corn on the Cob, Smoked Corn on The Cob in Foil, or grilled corn.
- Cornstarch and Water. Mix these together to make a slurry to thicken your chili.
See the printable recipe card at the bottom of this post for quantities and a full list of ingredients.
How to make white chicken chili with cream cheese
If using leftover or rotisserie chicken, skip the browning step.
Brown the chicken
- Place a Dutch oven or large pot on the stove. Turn the heat to medium-high and add 2 tablespoon of olive oil. Add whole chicken breasts to the pot and brown for 4-5 minutes.
- Flip the chicken over, add onion and garlic, and cook for 4-5 minutes, until browned.
Assemble the chili
- Add the chicken broth and use a wooden spoon to de-glaze the pot. Add the entire can of green chiles (including the juices), cumin, chili powder, oregano, onion powder, cayenne pepper, salt, and black pepper. Stir to combine. Once the mixture comes to a boil, turn the heat down to medium-low, cover with a lid, and simmer for 15-20 minutes.
- Remove the chicken from the Dutch oven and place it on a cutting board. Shred the chicken using two forks. Add the shredded chicken back into the pot.
- Add one can of white beans and cream cheese to the pot. Let the cheese melt for 2 minutes. Whisk in the cream cheese, or use an immersion blender or potato masher to mash some of the beans for a thicker soup. Add the other can of white beans and the corn. Stir and simmer for 5-10 minutes.
- For a thicker chili, mix cornstarch and water together until smooth. Pour the slurry into the chili and stir until hot and thickened. Ladle the chili into bowls and top with your favorite toppings such as tortilla chips, sliced avocado, shredded cheese, sour cream, and sliced jalapenos. Serve immediately and enjoy!
Variations
- Extra Spicy: Add diced jalapeños or serrano peppers, or double the green chilies.
- Loaded: Top with avocado, Mexican cheese blend, crushed tortilla chips, and fresh cilantro.
- Southwest: Add a can of diced tomatoes with green chilies and black beans.
- Turkey Version: Use leftover turkey instead of chicken.
- Extra Veggies: Add diced bell peppers or fresh corn.
Other cooking methods
Slow cooker method
- Brown the chicken in a skillet (or skip if using rotisserie chicken), then add it to a slow cooker and add the rest of the ingredients (except the cornstarch and water). Cook on LOW for 6-8 hours or
HIGH for 3-4 hours. - Shred the chicken and return it to the crock pot. If you want the chili thicker, add the cornstarch slurry. Turn the heat to high and stir until thickened.
Instant pot method
- Brown chicken breasts using SAUTÉ mode with onions and garlic.
- Add the rest of the ingredients except for the cream cheese, the cornstarch, and water. Cook on HIGH pressure for 15 minutes. Natural release for 10 minutes, then release any remaining pressure.
- Open the lid, shred the chicken with forks, and add the cream cheese and cornstarch slurry. Replace the lid for a few minutes until the cheese is melted and the chili is thickened.
What to serve with white bean chicken chili
Serve this creamy white chili with Smoked Cornbread, garlic bread, or Quick Homemade Biscuits Without Milk.
You can also serve it with a side of Air Fryer Sweet Potato Fries, Air Fryer Sweet Potato Wedges, or Air Fryer Broccoli and Cauliflower.
Storage & reheating
- Refrigerator: Store leftover chili in an airtight container for 3-4 days.
- Freezer: Store in an airtight container for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Heat on the stove over low-medium heat until hot and bubbly. Thin with chicken broth if needed.
Recipe FAQs
White chili uses white beans and cream-based broth instead of the traditional red kidney beans and tomato base.
Yes! Cook beans separately first, then add to the chili as directed.
Mash some of the beans or use extra of the cornstarch slurry described in the recipe.
Absolutely! The flavors actually improve overnight. Store in the refrigerator for up to 3-4 days.
No, it's mild as written. Add diced jalapeños or extra cayenne for more heat.
Did you make this White Bean Chicken Chili with Cream Cheese recipe? If you did, can you do me a big favor and leave a rating and review letting me know how you liked it? This helps my website grow so I can continue to publish free recipes. Thank you! 😊
Printable Recipe
White Chicken Chili with Cream Cheese
Ingredients
- 2 tablespoons olive oil
- 3 boneless, skinless chicken breasts about 1½ pounds
- 1 medium onion finely chopped
- 4 cloves garlic minced
- 4 cups chicken broth low-sodium
- 1 can canned green chilis 127 mL
- 1 teaspoon cumin
- 2 teaspoons chili powder
- ½ teaspoon dried oregano
- 1 teaspoon onion powder
- ⅛ teaspoon cayenne pepper
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 2 cans white kidney beans drained and rinsed
- 8 ounces cream cheese room temperature, cut in chunks
- 1 can corn niblets drained
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Optional toppings: Tortilla chips, sliced avocado, shredded cheese, sliced jalapenos, sour cream
Instructions
- Heat olive oil in a Dutch oven or large pot over medium-high heat. Add chicken breasts and brown them with onion and garlic, 4-5 minutes per side.
- Add the chicken broth to the pot and scrape the bottom with a wooden spoon to deglaze the pot.
- Stir in the entire can of green chilis, cumin, chili powder, oregano, onion powder, cayenne pepper, salt, and black pepper. Once the mixture comes to a boil, turn the heat down to medium-low so that it is boiling very lightly. Cover with a lid. Simmer for 15-20 minutes.
- Remove the chicken from the Dutch oven and place it on a cutting board. Shred the chicken using two forks.
- Stir one can of white beans and cream cheese into the pot. Use a whisk to mix in the cream cheese. If desired, blend the soup with an immersion blender or potato masher to thicken the soup. Add the other can of white beans and the can of corn. Stir well. Simmer for 5-10 minutes more.
- If you want your white chicken chili thicker, mix cornstarch and water together until smooth. Pour the slurry into the chili and stir until hot and thickened.
- Serve with your favorite toppings such as tortilla strips, sliced avocado, shredded cheese, and sliced jalapenos. Enjoy!
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Notes
- Use rotisserie chicken to save time.
- For thicker chili, mash some beans before adding.
- Adjust the spice level by varying the cayenne amount.
- Leftovers can be stored in an airtight container for 3-4 days in refrigerator.
- Brown the chicken in a skillet, then add it to a slow cooker and add the rest of the ingredients (except the cornstarch and water). Cook on LOW for 6-8 hours or
HIGH for 3-4 hours. - Shred the chicken and return it to the crock pot. If you want the chili thicker, add the cornstarch slurry. Turn the heat to high and stir until thickened.
- Brown chicken breasts with onions and garlic on the Saute mode.
- Add the rest of the ingredients except for the cream cheese, the cornstarch, and water. Cook on high pressure for 15 minutes. Natural release for 10 minutes, then release any remaining pressure.
- Open the lid and add the cream cheese and cornstarch slurry. Replace the lid for a few minutes until the cheese is melted and the chili is thickened.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
**This recipe post was originally published on November 14, 2022. I recently updated it on February 1, 2025, with more information, helpful tips, and photos, but the recipe remains the same.
Dina D. says
DELICIOUS! I always double the recipe because I can’t stop eating it! Sometimes I share. 😉
Jeri Walker says
I'm so glad you love it as much as I do Dina! And thanks so much for coming back to leave a comment and rating! 😊
Bill Waisnor says
OMGoodness, this is off the chart awesome.
Over the past 42 years I've tried in excess of a dozen white chicken chili recipes. I've only kept 2. Today the link to your White Chicken Chili with Cream Cheese recipe arrived via a news feed. What, immediately, intrigued me was the addition of cream cheese. I had to try it. So, tonight White Chicken Chili with Cream Cheese was served as dinner for 8 (family & neighbors) unsuspecting guests who are very used to my cooking. Dinner was served with grated cheese, sliced avocado and tortillas.
The conversation began almost immediately. "is this something new"? "This is so smooth"! "This is absolutely delicious". This is now the Go-To White Chicken Chili recipe and part of the rotation.
I did double the recipe, added 3 diced bell peppers (personal preference). The beans were replaced with homemade navy beans & chicken broth was replaced with a homemade version of Better Than Bouillon (personal preference).
It takes a very creative mind to create something so delicious. Thank you for sharing
Jeri Walker says
Wow! Thank you SO, SO much Bill! I am absolutely thrilled that you tried my recipe and that you liked it! I am truly honored that you have added this recipe to your rotation. 🙂 I love your substitutions - thank YOU for sharing 🙂