White Chicken Chili with Cream Cheese

This White Chicken Chili with Cream Cheese is a creamy, comforting dish packed with tender shredded chicken, white and black beans, corn, and a flavorful blend of spices. The addition of cream cheese makes it rich and velvety, while a squeeze of lime adds a fresh, zesty finish. Perfect for a cozy family dinner, this chili is both easy to make and incredibly satisfying.

Why You’ll Love This Recipe

• Rich and creamy – The cream cheese gives it a smooth, velvety texture.
• Easy to make – Simple ingredients and minimal prep time.
• One-pot meal – Less cleanup, more convenience.
• Perfect for meal prep – Tastes even better the next day.
• Customizable – Adjust the spice level or add extra toppings to make it your own.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 cups cooked, shredded chicken (rotisserie works great!)
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 (15 oz) can white beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 1 (10 oz) can diced tomatoes with green chilies (Rotel)
• 2 cups chicken broth
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 8 oz cream cheese, cubed
• Juice of 1 lime
• ¼ cup chopped fresh cilantro (optional)
• Tortilla strips, shredded cheese, and lime wedges for garnish

Directions

1. Heat olive oil in a large pot over medium heat. Add the diced onions and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds.
2. Add the shredded chicken, white beans, black beans, corn, diced tomatoes with green chilies, chicken broth, cumin, chili powder, smoked paprika, salt, and black pepper. Stir to combine.
3. Bring the mixture to a simmer and let it cook for 10-15 minutes, stirring occasionally.
4. Reduce the heat to low and add the cubed cream cheese. Stir until fully melted and smooth.
5. Stir in the lime juice and adjust seasoning if needed.
6. Serve hot, garnished with tortilla strips, shredded cheese, and fresh cilantro.

Servings and Timing

• Servings: 4-6
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Spicy version – Add diced jalapeños or a dash of cayenne pepper for extra heat.
• Different beans – Swap black beans for pinto or use all white beans for a traditional white chili.
• Thicker consistency – Reduce the chicken broth slightly or mash some of the beans for a thicker chili.
• Dairy-free option – Use coconut milk or a dairy-free cream cheese alternative.
• Slow cooker version – Combine all ingredients except cream cheese and lime juice in a slow cooker. Cook on low for 4-6 hours, then stir in the cream cheese and lime juice before serving.

Storage/Reheating

• Refrigeration: Store in an airtight container in the refrigerator for up to 4 days.
• Freezing: Allow the chili to cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm in a pot over medium heat, stirring occasionally. If needed, add a splash of chicken broth to loosen the consistency. You can also microwave in 30-second intervals until heated through.

FAQs

Can I use raw chicken instead of cooked chicken?

Yes, you can use raw chicken breasts or thighs. Simmer them in the broth for about 15-20 minutes, then shred and return to the pot.

What can I serve with this chili?

This chili pairs well with cornbread, tortilla chips, a side salad, or warm crusty bread.

Can I make this chili in a slow cooker?

Yes! Add everything except cream cheese and lime juice to the slow cooker. Cook on low for 4-6 hours, then stir in the cream cheese and lime juice before serving.

Is this chili spicy?

It has a mild spice level, but you can adjust it by adding jalapeños, cayenne, or extra chili powder.

Can I make this ahead of time?

Yes, this chili tastes even better the next day as the flavors meld together. Store it in the fridge and reheat when ready to serve.

Can I use fresh tomatoes instead of canned?

Yes, you can substitute one cup of chopped fresh tomatoes and a small can of green chilies.

How do I make this chili thicker?

Mash some of the beans or let it simmer longer to reduce excess liquid.

What’s the best way to shred chicken?

You can use two forks, a hand mixer, or a stand mixer to shred cooked chicken quickly.

Can I substitute the cream cheese?

Yes, you can use heavy cream, Greek yogurt, or a dairy-free alternative for a similar creamy texture.

How long does this chili last in the fridge?

It stays fresh for up to 4 days in an airtight container.

Conclusion

White Chicken Chili with Cream Cheese is a comforting, creamy, and flavorful dish perfect for any occasion. With a rich texture, hearty ingredients, and a touch of spice, this easy one-pot meal is sure to become a family favorite. Whether you serve it with tortilla chips or cornbread, it’s a satisfying dish that’s both simple and delicious!