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A close-up overhead shot of a white ceramic bowl filled with thick, opaque, pale-cream colored Cream Cheese White Chicken Chili resting on a plain neutral wooden surface in soft natural daylight.
FL Recipes

The Ultimate Cream Cheese White Chicken Chili Recipe

This incredibly rich and comforting Cream Cheese White Chicken Chili features a thick, pale-cream broth, hearty chunks of white chicken, tender cannellini beans, and is beautifully garnished with sour cream, Monterey Jack, cilantro, and raw jalapeno.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 tbsp olive oil (15ml)
  • 1 medium yellow onion (150g), diced
  • 3 cloves garlic (9g), minced
  • 1.5 lbs boneless skinless chicken breast (680g), cut into 1-inch chunks
  • 4 oz mild green chilies (113g), canned, diced, undrained
  • 30 oz cannellini beans (850g) from two 15 oz cans, drained and rinsed
  • 4 cups low-sodium chicken broth (960ml)
  • 8 oz full-fat cream cheese (225g), cubed and softened
  • 1 tbsp ground cumin (7g)
  • 1 tsp ground coriander (2g)
  • 1 tsp kosher salt (6g)
  • 1 cup Monterey Jack cheese (112g), shredded
  • 0.5 cup sour cream (120g)
  • 2 tbsp fresh cilantro (5g), chopped
  • 1 medium jalapeno (14g), sliced into thin rounds

Equipment

  • 1 6-Quart Dutch Oven Essential for even heat distribution to melt the cream cheese smoothly.
  • 1 Chef's Knife For dicing the chicken breast and aromatics.

Method
 

Cooking the Chili
  1. Heat the olive oil in a Dutch oven over medium-high heat. Add the diced onion and cook for 4-5 minutes until soft. Stir in the minced garlic, cumin, coriander, and salt, cooking for 1 more minute.
  2. Add the diced chicken chunks to the pot. Stir frequently to brown the exterior for about 5-6 minutes until no longer pink on the outside.
  3. Pour in the chicken broth, scraping up any browned bits. Add the cannellini beans and diced green chilies. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes.
  4. Reduce heat to low. Whisk in the softened cream cheese until completely melted and a thick, pale-cream colored broth forms. Do not let it boil.
  5. Ladle the chili into bowls. Top each with a dollop of sour cream, scattered Monterey Jack cheese, fresh cilantro, and raw jalapeno slices.

Nutrition

Calories: 485kcalProtein: 38gFat: 26gFiber: 7g

Notes

Always use softened, room temperature cream cheese to prevent clumping.
Mash a portion of the beans before adding them to the pot if you desire an even thicker broth.
Keyword Cream Cheese White Chicken Chili,creamy chicken chili,white chicken chili

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