White Chicken Chili with Cream Cheese — A Cozy, Creamy Hug in a Bowl
Introduction
The first time I made White Chicken Chili with Cream Cheese, the house felt like a warm blanket. The garlic and cumin teased the air, the slow simmer promised comfort, and when I stirred the cream cheese in at the end, it melted into a velvety cloak that made everyone at the table smile. This is the kind of comforting food that turns ordinary weeknights into family moments and holiday leftovers into a treat. If you love creamy, soul-satisfying dinners like my creamy chicken green chili enchiladas, you are in the right place.
White Chicken Chili with Cream Cheese is an easy recipe that feels indulgent but comes together faster than takeout. It’s a quick dinner idea that becomes a family favorite — light on fuss, heavy on flavor.
Why You’ll Love This Recipe
- It’s incredibly comforting: rich broth, soft chicken, and the tangy-smooth lift from cream cheese.
- Family friendly: picky eaters adore its creamy texture and mild spice.
- Versatile: use rotisserie chicken for speed or shred leftover roast chicken for a healthy option.
- Easy to customize: make it a festive meal by adding toppings like cilantro and lime or keep it low-carb with cauliflower rice.
- Quick payoff: ready faster than takeout but tastes like you spent hours on it.
Ingredients for White Chicken Chili with Cream Cheese
- 2 tablespoons olive oil — for a gentle sauté.
- 1 medium onion, finely chopped — adds a sweet base.
- 3 cloves garlic, minced — aromatic warmth.
- 1 to 2 jalapenos, seeded and diced (optional) — for a gentle kick.
- 1 teaspoon ground cumin — earthy backbone.
- 1 teaspoon dried oregano — bright herbal note.
- 1/2 teaspoon smoked paprika — adds depth and subtle smoke.
- 4 cups cooked shredded chicken (about 2–3 cups rotisserie) — tender protein.
- 4 cups low-sodium chicken broth — adjust for desired thickness.
- 2 cans (15 oz each) great northern beans or cannellini, drained and rinsed — creamy beans for body.
- 4 ounces cream cheese, cubed and softened — the magic ingredient for silky richness.
- 1/2 cup sour cream or Greek yogurt — extra tang and creaminess.
- Juice of 1 lime — brightens the whole pot.
- Salt and freshly ground black pepper, to taste.
- Toppings: chopped cilantro, shredded cheese, sliced avocado, tortilla strips, and lime wedges.
Substitutions: swap cream cheese for a dairy-free cream cheese for a vegan-adjacent twist; use white navy beans or chickpeas if you prefer; and if you want a lighter dish, simmer with half-and-half instead of heavy cream and cut the cream cheese to 2 ounces.
Timing
- Prep time: 15 minutes (shredding chicken and chopping veggies).
- Cook time: 25 minutes (sauté, simmer, finish).
- Total time: 40 minutes — ready faster than takeout and worth every minute.
Step-by-Step Instructions for White Chicken Chili with Cream Cheese
- Heat the olive oil in a large pot over medium heat. Add the onion and sauté until translucent, about 5 minutes — your kitchen will smell like cozy evenings already.
- Stir in the garlic and jalapeno and cook another minute until fragrant. Add cumin, oregano, and smoked paprika and toast for 30 seconds to bloom the spices.
- Add the shredded chicken, beans, and chicken broth. Bring to a gentle simmer and let it cook for 10–12 minutes so flavors marry.
- Reduce heat to low. Whisk in the cubed cream cheese a little at a time until it melts into the broth, creating a silky texture. Stir in the sour cream or Greek yogurt until smooth.
- Finish with lime juice and season with salt and pepper. If you want a thicker chili, mash a few beans against the pot’s side and stir. Taste and adjust spices as needed.
- Serve in warm bowls and top with cilantro, shredded cheese, avocado slices, and a squeeze of extra lime.
Tips and Variations
- For a smoky twist, add a touch of chipotle in adobo or a teaspoon of ancho chili powder.
- Make it lighter: replace half the cream cheese with plain Greek yogurt after removing from heat to keep it tangy and lower in fat.
- Slow cooker option: combine all ingredients except cream cheese and sour cream; cook on low for 4–6 hours, then stir in dairy at the end.
- Vegetarian version: swap chicken for hearty roasted cauliflower or extra beans and use vegetable broth. For more creamy, try stirring in nutritional yeast to add cheesy flavor without dairy.
- Turn it into a festive meal by topping with pickled red onions, jalapeno slices, and crushed tortilla chips.
I also love pairing this chili with other cozy weeknight favorites like my Mexican chicken with cheese sauce for a full spread at gatherings.
Serving Suggestions
Serve this White Chicken Chili with Cream Cheese in deep bowls, garnished with cilantro and a squeeze of lime. Picture a steaming bowl beside crusty cornbread, a crisp green salad, and a cold beer or a bright, citrusy white wine. For a family movie night, set out bowls of toppings — shredded cheese, avocado, tortilla strips — and let everyone customize their bowl. It’s perfect for cozy winter dinners, casual potlucks, or as a comforting postpartum meal when someone needs a hug in food form.
Storage and Make-Ahead Tips
- Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of broth if it has thickened.
- Freezing: Freeze in meal-sized portions for up to 3 months. Thaw overnight in the fridge before reheating. Note cream cheese may change texture slightly after freezing; whisk well while reheating.
- Make-ahead: Prepare the base (without cream cheese and sour cream) up to 2 days ahead. Add the dairy right before serving for the freshest texture.
Pro Tips from the Kitchen
- Shred chicken while it is still warm — it pulls apart more easily and soaks up flavor.
- Soften cream cheese at room temperature for smoother incorporation and no lumps.
- Toast your spices in the pan for extra depth; it makes a huge flavor difference.
- Use fresh lime juice at the end to brighten and balance the richness.
- If you like a creamier texture, blend 1 cup of the chili and stir it back in.
FAQs
Q: Can I use rotisserie chicken?
A: Absolutely — rotisserie chicken is a time-saving, flavorful shortcut that makes this a truly easy recipe and a quick dinner idea.
Q: Is this recipe spicy?
A: It’s mild by default. Add jalapeno seeds or a pinch of cayenne for more heat, or leave the jalapeno out for a child-friendly, comforting bowl.
Q: Can I make this dairy-free?
A: Yes. Use dairy-free cream cheese and a nondairy yogurt or coconut cream. Nutritional yeast can add a cheese-like note for depth.
Q: How do I make it thicker or thinner?
A: Thicken by mashing a portion of the beans or simmering with the lid off. Thin with extra chicken broth to loosen the texture.
Conclusion
There is something quietly joyful about ladling White Chicken Chili with Cream Cheese into bowls and watching faces relax with the first spoonful. It’s an easy recipe that doubles as festival food for cozy gatherings and a healthy option when you pile it with veggies and fresh herbs. If you want to try another take or compare notes with similar recipes, this Cream Cheese Chicken Chili Recipe – Key To My Lime is a lovely companion to inspire variations. Try it tonight, invite someone over, and let this creamy bowl become one of your family favorites.
White Chicken Chili with Cream Cheese
Ingredients
Method
- Heat the olive oil in a large pot over medium heat. Add the onion and sauté until translucent, about 5 minutes.
- Stir in the garlic and jalapeno, and cook another minute until fragrant. Add cumin, oregano, and smoked paprika and toast for 30 seconds to bloom the spices.
- Add the shredded chicken, beans, and chicken broth. Bring to a gentle simmer and let it cook for 10–12 minutes so flavors marry.
- Reduce heat to low. Whisk in the cubed cream cheese a little at a time until it melts into the broth, creating a silky texture. Stir in the sour cream or Greek yogurt until smooth.
- Finish with lime juice and season with salt and pepper. If you want a thicker chili, mash a few beans against the pot’s side and stir. Taste and adjust spices as needed.
- Serve in warm bowls and top with cilantro, shredded cheese, avocado slices, and a squeeze of extra lime.