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An overhead close-up shot of a rustic white bowl filled with creamy white chicken chili, topped with cilantro and cheese.
FL Recipes

Creamy White Chicken Chili (The Only Recipe You'll Ever Need)

This Creamy White Chicken Chili is a comforting, hearty, and incredibly flavorful meal that comes together in under an hour. Made with tender shredded chicken, hearty white beans, and a rich, velvety broth featuring cream cheese, it's the perfect easy weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner, Lunch, Soup
Cuisine: American, Mexican-inspired
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tbsp Olive Oil
  • 1 large Yellow Onion diced
  • 3 cloves Garlic minced
  • 4 cups Cooked Chicken shredded (from a rotisserie chicken or boiled chicken breasts)
  • 4 cups Low-Sodium Chicken Broth
  • 2 15-oz cans Great Northern Beans rinsed and drained
  • 2 4-oz cans Diced Green Chiles mild, undrained
  • 2 tsp Ground Cumin
  • 1 tsp Dried Oregano
  • 1 tsp Salt or to taste
  • 1/2 tsp Black Pepper or to taste
  • 8 oz Cream Cheese softened and cubed
  • 1/2 cup Heavy Cream
  • 1/4 cup Fresh Cilantro chopped
  • 1 tbsp Fresh Lime Juice
  • Shredded Monterey Jack Cheese for serving
  • Sliced Jalapeños for serving
  • Sour Cream or Greek Yogurt for serving
  • Tortilla Strips for serving

Equipment

  • 1 Large Dutch Oven or Pot
  • 1 Measuring Cups and Spoons
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Method
 

  1. In a large Dutch oven or pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  2. Stir in the ground cumin, dried oregano, salt, and black pepper. Cook for about 30 seconds, stirring constantly, until the spices are fragrant.
  3. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Stir in the diced green chiles, rinsed beans, and shredded chicken. Bring the mixture to a simmer, then reduce the heat to medium-low and let it cook for at least 15 minutes to allow the flavors to meld.
  4. Reduce the heat to low. Add the cubed, softened cream cheese and stir gently until it has completely melted and integrated into the broth. Stir in the heavy cream.
  5. Remove from heat and stir in the chopped fresh cilantro and lime juice. Taste and adjust seasoning if necessary. Serve hot, topped with your favorite garnishes.

Nutrition

Calories: 450kcalProtein: 32gFat: 28gFiber: 6g

Notes

Tip 1: For the best texture, ensure your cream cheese is fully softened to room temperature before adding it to the pot. This helps it melt smoothly.
Tip 2: Don't let the chili boil after adding the cream cheese and heavy cream, as high heat can cause dairy to separate.
Tip 3: Using a rotisserie chicken is a great time-saver for this recipe!
Keyword creamy chili,easy weeknight dinner,white chicken chili

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