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White Chicken Chili with Cream Cheese

A creamy, comforting chili packed with shredded chicken, beans, and a luscious cream cheese finish, perfect for family dinners and chilly evenings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Base ingredients
  • 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 pieces 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 great northern beans or cannellini, drained and rinsed (15 oz each) 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
  • 1 piece lime, juiced brightens the whole pot
  • Salt and freshly ground black pepper, to taste
Toppings
  • chopped cilantro
  • shredded cheese
  • sliced avocado
  • tortilla strips
  • lime wedges

Method
 

Cooking
  1. Heat the olive oil in a large pot over medium heat. Add the onion and sauté until translucent, about 5 minutes.
  2. 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.
  3. Add the shredded chicken, beans, and chicken broth. Bring to a gentle simmer and let it cook for 10–12 minutes so flavors marry.
  4. 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.
  5. 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.
  6. Serve in warm bowls and top with cilantro, shredded cheese, avocado slices, and a squeeze of extra lime.

Notes

For a smoky twist, add a touch of chipotle in adobo or a teaspoon of ancho chili powder. For a lighter version, replace half the cream cheese with plain Greek yogurt after removing from heat. Slow cooker option available.