Name: Creamy White Chicken Chili Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American Southwest
Ingredients: 1 medium yellow onion, diced; 2 cloves garlic, minced; 2 (14 oz.) cans low-sodium chicken broth, about 3.5 cups; 2 (4 oz.) cans diced green chiles; 1 (15 oz.) can whole kernel corn, drained; 2 (15 oz.) cans white beans (cannellini or great Northern beans), drained and rinsed; 1 teaspoon cumin; 1/2 teaspoon chili powder; 1/2 teaspoon oregano; 1/2 teaspoon paprika; 1/2 teaspoon ground coriander; 1/4 teaspoon cayenne pepper; Salt and pepper, to taste; 8 oz. cream cheese, softened and cubed; 2 cups shredded rotisserie chicken or cooked chicken, about 1 lb.; 1 tablespoon lime juice; 1 tablespoon fresh cilantro, chopped; Fresh chopped cilantro; A dollop of sour cream; Monterrey Jack or Pepper Jack cheese, shredded; Tortilla strips; Sliced avocados; Sliced jalapenos

There’s something incredibly comforting about a bowl of chili that’s rich, smooth, and packed with flavor – that’s exactly what this Creamy White Chicken Chili Recipe delivers. It’s the kind of dish you’ll find yourself wanting on chilly nights or any time you want a cozy, satisfying meal that’s easy to make and oh-so-tasty.

A large white pot filled with creamy soup that has a light orange color, showing bits of corn, white beans, and shredded pieces of chicken. A ladle lifts a scoop of the thick soup, revealing the same mix of yellow corn, white beans, shredded cheese, herbs, and chicken inside, with a small piece of avocado in the background resting on the soup surface. The soup looks rich and slightly chunky with herbs and pepper speckles scattered on top, all on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy White Chicken Chili Recipe
Top Tip
How to Serve Creamy White Chicken Chili Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy White Chicken Chili Recipe

Why You'll Love This Recipe

From the very first spoonful, this chili feels like a big, warm hug. It’s creamy but not heavy, packed with tender chicken and a vibrant blend of spices that make every bite memorable. I can’t get enough of how simple it is yet so full of personality.

Speedy and Easy: Using rotisserie chicken cuts your prep time in half without sacrificing flavor.
Perfectly Creamy Texture: Blending part of the chili gives it a luscious, velvety base that stands out.
Customizable Heat: You can easily dial the spice up or down depending on your family’s preferences.
All-in-One Meal: Packed with protein and veggies, it’s hearty enough to satisfy without extra sides.

A close-up image shows a spoon holding a thick creamy stew with visible pieces of white meat, yellow corn kernels, and small green herb bits. The stew has a smooth orange-beige color with specks of red seasoning. The background shows the white bowl filled with the stew, with some green avocado slices and scattered corn chips beside it. The surface is a white marbled texture, and the lighting highlights the creamy and rich texture of the dish. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Creamy White Chicken Chili Recipe plays its part to build layers of flavor and texture. The creamy cheese balances the spice, the beans add great body, and the fresh cilantro and lime juice brighten up every bowl.

Flat lay of a medium yellow onion diced, two garlic cloves minced, two cans of diced green chiles opened, a small bowl of drained whole kernel corn, two cans of drained white beans, a few cubes of cream cheese, a generous pile of shredded rotisserie chicken, a small bowl of fresh chopped cilantro, a lime wedge, and a selection of toppings including shredded cheese, sliced avocados, sliced jalapenos, and crispy tortilla strips, all placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Yellow onion: Adds a subtle sweetness and depth when sautéed to soften.
Garlic: A classic flavor booster that wakes up the chilies and spices.
Chicken broth: The heart of the liquid base that’s rich but keeps things light.
Diced green chiles: Provide a gentle heat and smoky dimension without overwhelming.
Whole kernel corn: Adds pops of sweetness and texture, perfect against the creamy base.
White beans (cannellini or great Northern): For creaminess and filling protein that blends beautifully.
Spices (cumin, chili powder, oregano, paprika, coriander, cayenne): A balanced blend that builds warmth and complexity.
Cream cheese: Softened and stirred in for that signature creamy texture and richness.
Cooked chicken: Rotisserie chicken is my go-to for convenience and flavor, but leftovers work just fine.
Lime juice and fresh cilantro: Fresh elements to cut through the richness and brighten the whole dish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this Creamy White Chicken Chili Recipe is. I often tweak the spice level or throw in extra veggies depending on what’s in my fridge. Don’t hesitate to make this your own — chili is forgiving and meant to be customized!

Variation: Sometimes I swap out the regular green chiles for poblanos for a slightly charred, smoky twist that adds depth without too much heat.
For a dairy-free version: Try substituting the cream cheese with a plant-based cream or blended cashews; just blend them in smoothly at the end.
Kick up the heat: Toss in sliced jalapeños or sprinkle in some ancho chili powder if you want a bolder chili experience.
Make it vegetarian: Skip the chicken and add extra beans or some diced potatoes for heartiness, making a cozy veggie white chili.

Step-by-Step: How I Make Creamy White Chicken Chili Recipe

Step 1: Saute the Aromatics Just Right

Start by heating a tablespoon of olive oil in a large Dutch oven over medium-high heat. Toss in your diced yellow onion and cook until it’s soft and translucent — about 5 minutes. This step builds the foundation for flavor, so don’t rush it. Add the minced garlic and saute just 30 seconds more until fragrant, being careful not to let it burn.

Step 2: Build the Chili Base

Pour in the chicken broth, then stir in the diced green chiles, drained corn, and rinsed white beans. Sprinkle in all the spices — cumin, chili powder, oregano, paprika, coriander, and cayenne — then season with salt and pepper to your taste. Bring the whole pot to a gentle boil, then reduce the heat and let it simmer for 15 minutes so those flavors can mingle and deepen.

Step 3: Blend for Creaminess

This is the secret step that makes the chili creamy without adding heavy cream. Ladle out about one cup of the chili and puree it in a food processor or with an immersion blender until smooth. Then, stir it right back into the pot. It thickens everything up beautifully and adds a velvety texture that feels indulgent but not heavy.

Step 4: Add the Magic Ingredients

Next, add your softened, cubed cream cheese along with the shredded chicken. Stir gently until the cheese has fully melted and incorporated, creating that signature creamy base. Let it simmer for another 5 minutes so the chicken warms through and the chili thickens a bit more.

Step 5: Brighten It Up

Finish off by stirring in fresh lime juice and chopped cilantro. These fresh flavors really lift the chili and cut through the richness, giving it a burst of freshness. Let it simmer a few minutes more before serving — it’ll thicken a little as it stands.

Top Tip

From my experience making this chili, a few small tweaks make a huge difference. I've learned what boosts flavor and ensures the perfect creamy texture every time — so you don’t have to spend extra time troubleshooting.

Sauté Slowly: Taking your time with the onions and garlic unlocks deep layers of flavor that build the base of your chili.
Blend a Portion: Pureeing just part of the chili gives you richness without heaviness — a trick that saves on adding extra cream or cheese.
Softened Cream Cheese: Make sure your cream cheese is at room temperature so it melts smoothly without clumps, giving that silky finish you’re after.
Fresh Finish: The lime juice and cilantro really brighten your bowl and prevent the creaminess from feeling dull — don’t skip this step!

How to Serve Creamy White Chicken Chili Recipe

Creamy White Chicken Chili - Serving Suggestion

Garnishes

I can’t recommend skipping the toppings — they totally transform this chili. I usually go for a generous sprinkle of shredded Monterrey Jack, a dollop of sour cream to add tang, fresh cilantro for that herby punch, and some crunchy tortilla strips to bring texture. Some sliced avocado or jalapenos on the side really kick it up a notch if you’re feeling fancy or want extra creaminess or heat.

Side Dishes

Although this chili is a meal in itself, I love pairing it with a simple green salad dressed lightly with lime and olive oil or some warm, crusty cornbread — perfect for dipping. If you want something heartier, cilantro-lime rice is a great option that adds freshness and compliments the flavors beautifully.

Creative Ways to Present

For casual dinners, I serve it straight from the pot, letting everyone build their own bowls. But for special occasions, spooning the chili into small, decorative mason jars with all your toppings layered on top makes for a fun presentation and easy grab-and-go meals. It’s a hit at potlucks and cozy gatherings!

Make Ahead and Storage

Storing Leftovers

I usually let the chili cool down and store it in an airtight container in the fridge for up to 4 days. The flavors actually marry even better overnight, so leftovers taste just as good, if not better. Just give it a good stir before reheating if it thickened too much.

Freezing

This recipe freezes very well — I portion it out into freezer-safe containers and freeze for up to 3 months. When thawing, I recommend overnight in the fridge before reheating gently on the stovetop to keep the cream cheese from separating.

Reheating

Reheat the leftover chili over low heat on the stove, stirring frequently to prevent sticking. If it feels too thick, add a splash of chicken broth or water to loosen it up. Avoid microwaving at high power, which can cause the cream cheese to curdle.

Frequently Asked Questions:

Can I use fresh chicken instead of rotisserie in the Creamy White Chicken Chili Recipe?

Absolutely! If you prefer fresh chicken, slice it in thin pieces and poach it directly in the chili while it simmers until fully cooked and easy to shred. It adds a bit more time but works great.

How spicy is this Creamy White Chicken Chili Recipe?

The spice level is mild by default, thanks to the gentle green chiles and balanced spices. However, you can increase the heat easily by adding jalapenos, cayenne, or smoky chilies like ancho or chipotle.

Can I make this chili in a slow cooker?

Yes! Just add all ingredients except for the cream cheese and cooked chicken to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the chicken and cream cheese at the end and cook until melted and heated through.

What’s the best way to thicken the Creamy White Chicken Chili Recipe?

Pureeing a portion of the chili before adding the cream cheese is the easiest and most delicious way to thicken it naturally. You can also let it simmer longer to reduce, but blending keeps it creamy and smooth.

Final Thoughts

This Creamy White Chicken Chili Recipe has become one of my favorite go-to meals when I want something that’s both comforting and quick. It hits all the right notes: creamy without heaviness, flavorful without being complicated, and flexible enough to fit your fridge’s contents or your mood. I hope you give it a try and love it as much as I do — it’s the kind of recipe you’ll want to return to time and again.