White Chicken Chili Cream Cheese

White Chicken Chili Cream Cheese

This white chicken chili is thick, creamy, and deeply comforting without being complicated. Made with tender chicken, white beans, green chilies, and a simple cream cheese finish, it’s the kind of dinner that works on the busiest nights.

If you’re craving a creamy white chicken chili that feels hearty and homemade, this one delivers every time.

Before You Start

This is a one-pot, stovetop recipe. Chop once, simmer gently, and dinner is ready.

Ingredients

• 1 lb chicken breasts or thighs, diced
• 1 tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 cans white beans (great northern or cannellini), drained
• 1 can mild green chilies
• 3 cups chicken broth
• 1 tsp cumin
• ½ tsp chili powder
• ½ tsp paprika
• Salt and pepper, to taste
• 4 oz cream cheese, cubed
• Optional toppings: shredded cheese, cilantro, tortilla strips

Instructions

1. Sauté the base
   Heat olive oil in a large pot over medium heat. Add onion and cook until soft and slightly golden.
2. Add chicken
   Stir in chicken pieces. Cook until mostly white on the outside—don’t worry about cooking through yet.
3. Build the chili
   Add garlic, beans, green chilies, broth, and all spices. Stir well.
4. Simmer
   Bring to a gentle simmer. Cook uncovered for 15–20 minutes until the chicken is tender and the broth thickens slightly.
5. Make it creamy
   Lower heat. Add cream cheese cubes and stir slowly until fully melted and smooth.
6. Taste & finish
   Adjust salt and pepper. The chili should be thick, creamy, and spoon-coating.

Why This Works for Busy Nights

• One pot, minimal cleanup
• Familiar flavors kids enjoy
• Creamy without heavy cream
• Great leftovers for lunches

Variations

• Use rotisserie chicken to save time
• Add corn for a touch of sweetness
• Swap cream cheese for dairy-free alternative

Storage & Reheat

Store in an airtight container up to 4 days. Reheat gently on the stove or microwave, stirring well.

FAQ

Can I make this in a slow cooker?
Yes—add everything except cream cheese and cook on low 4–5 hours. Stir in cream cheese at the end.

Is this spicy?
No. It’s mild and family-friendly.

Can I freeze it?
Yes, but texture is best when eaten fresh or refrigerated.

Closing

This white chicken chili with cream cheese is cozy, filling, and exactly what busy nights call for.