Name: Creamy White Chicken Chili Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
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 that’s both hearty and silky smooth. This Creamy White Chicken Chili Recipe hits that perfect note every time, blending tender chicken with a lush, flavorful broth that feels like a warm hug on a chilly day.

The image shows a thick creamy soup with a yellow-orange color filled with corn kernels, white beans, shredded white meat pieces, and small green herb bits. A silver ladle lifts a scoop of the soup, highlighting all these ingredients mixed in a smooth, rich broth. The soup is in a round white bowl with a white marbled surface underneath, and there is soft, warm lighting that shows the creamy texture and the tiny pea-sized spices sprinkled throughout. 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

I’m genuinely excited to share this Creamy White Chicken Chili Recipe with you because it’s one of those meals that chefs themselves might keep in their back pocket. It’s quick enough for weeknight dinners but feels special enough to impress guests without stressing you out in the kitchen.

Rich and Velvety Texture: Thanks to cream cheese and pureed beans, the chili has a luscious consistency that sets it apart from your typical chili.
Flavor-Packed Without Being Spicy: The blend of green chiles and warming spices hits just the right balance for comfort food.
Easy to Make and Customize: Whether you’re short on time or feeding a crowd, this chili adjusts beautifully.
Perfect for Any Season: Cozy for winter but fresh enough with lime and cilantro for spring and fall too.

A white bowl filled with creamy light orange soup that has visible pieces of white beans, yellow corn, and small chunks of light beige chicken mixed throughout. On the left side of the bowl, there are golden crispy tortilla strips resting on slices of green avocado. In the center, there is a dollop of white sour cream topped with black specks of pepper, and beside it, a wedge of bright green lime partially embedded in the soup. The soup is sprinkled with small green herb pieces all over. A silver spoon rests inside the bowl towards the front. The bowl sits on a dark brown plate on a white marbled surface. In the blurred background, two lime wedges and small bowls with white and orange contents are visible. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe balances familiar ingredients in a way that creates layers of flavor without any fancy shortcuts. Knowing why each item is there will help you make this chili your own and build on the base however you like.

Flat lay of a medium yellow onion diced into rough chunks, two whole uncracked garlic cloves, small white ceramic bowls each containing cumin, chili powder, oregano, paprika, ground coriander, cayenne pepper, and a pinch of salt and pepper, shredded rotisserie chicken pieces, fresh chopped cilantro sprigs, small white bowls with diced green chiles, whole kernel corn, drained white beans, cubed cream cheese, and bright lime wedges, sliced avocado fanned out, sliced fresh jalapenos, shredded Monterey Jack cheese piled neatly, and crisp golden tortilla strips arranged in a simple white ceramic bowl, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Yellow onion: Adds a sweet, mellow depth when sautéed — the essential base for any great chili.
Garlic: Brings that warm pungency that wakes up the broth.
Low-sodium chicken broth: A flavorful liquid base you can control the salt of, plus it keeps it lighter.
Diced green chiles: Provide gentle heat and a smoky hint without overpowering.
Whole kernel corn: Adds sweetness and pleasant little bursts of texture.
White beans (cannellini or great Northern): These contribute creaminess and protein—you’ll want to rinse them well to keep things fresh.
Spices (cumin, chili powder, oregano, paprika, coriander, cayenne): This warming combo brings complexity with a subtle kick; the cayenne can be dialed back if you prefer milder.
Cream cheese: The secret weapon for that irresistibly creamy texture, melting in to unite everything smoothly.
Shredded chicken: Rotisserie chicken works beautifully here and saves so much time without skimping on flavor.
Lime juice and fresh cilantro: These brighten the whole dish right at the end and add fresh herbal notes.

📝

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 like to tinker with this recipe depending on what I have around or who I’m cooking for. It’s a forgiving base, so feel free to mix in your own twists and make it truly yours.

Variation: I sometimes swap out cream cheese for a bit of sour cream stirred in at the end for tanginess — it still keeps that creamy texture but adds a different layer of flavor.
Make it vegan: Use vegetable broth, vegan cream cheese, and skip the chicken or substitute with sautéed mushrooms or jackfruit for a plant-based twist.
Spice it up: Add extra jalapenos or a splash of hot sauce if you love a chili that really bites.
Add veggies: Toss in diced bell peppers or zucchini for even more color and nutrition.

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

Step 1: Saute Onions and Garlic to Build Flavor

Start by warming a tablespoon of olive oil in a large Dutch oven over medium-high heat. Add the diced onion and cook, stirring occasionally, until softened and translucent—about 5-7 minutes. This slow-cooked sweetness is the foundation of the chili’s flavor. Then toss in the minced garlic and sauté for just 30 seconds to 1 minute until fragrant, making sure not to let it burn. This step wakes up the base and really makes the broth sing.

Step 2: Add Broth, Beans, Corn, and Spices

Pour in the chicken broth, then stir in the diced green chiles, drained corn, and white beans. Sprinkle in the cumin, chili powder, oregano, paprika, ground coriander, cayenne, and season with salt and pepper to your taste. Stir everything together, then bring the pot to a gentle boil. Once boiling, lower the heat to medium-low and let it simmer for about 15 minutes. This is when the flavors really start to meld — be patient here!

Step 3: Puree Part of the Chili for Creaminess

Carefully scoop out about one cup of the chili into a blender or use an immersion blender right in the pot. Puree this portion until smooth and then stir it back into the pot. This little trick gives the chili that rich, creamy consistency without needing heavy cream or extra thickeners. It’s a game-changer, trust me.

Step 4: Add Cream Cheese and Chicken

Now add the softened, cubed cream cheese and shredded chicken to the pot. Stir gently to help the cream cheese melt evenly into the chili, creating that luxurious, creamy texture. Let it simmer a few more minutes until the chicken is heated through. This is also where all the flavors lock in beautifully.

Step 5: Brighten with Lime and Cilantro

Finish by stirring in fresh lime juice and chopped cilantro. These brighten the dish and add a fresh herbal zing that balances the creaminess. Let it simmer for just a couple more minutes, then it’s ready to serve hot—perfect for topping and customizing.

Top Tip

I’ve made this Creamy White Chicken Chili Recipe dozens of times, and these little insights helped me nail it consistently. I want you to get that perfect creamy texture and balanced flavor every time you make it.

Use softened cream cheese: It melts faster and incorporates smoothly. Cube it small and add it gradually while stirring to avoid lumps.
Puree part of the chili off-heat: Avoid blending when the chili is boiling—it can cause splatters and is unsafe.
Adjust seasoning last: After cream cheese and chicken are mixed in, taste again before serving — sometimes it needs a little extra salt or lime.
Don’t overcook the chicken: If you add raw chicken, cook gently to avoid drying it out—rotisserie chicken is a great shortcut.

How to Serve Creamy White Chicken Chili Recipe

Creamy White Chicken Chili - Serving Suggestion

Garnishes

I nearly always pile on fresh garnishes. A dollop of sour cream adds tang and coolness against the warm chili, while shredded Monterey Jack or Pepper Jack cheese melts beautifully on top. Sliced avocados give that creamy bite, and jalapenos bring a fresh, sharp kick. If I’m feeling festive, some crunchy tortilla strips on top add the perfect texture contrast.

Side Dishes

This chili pairs well with a simple green salad or cornbread to soak up every last drop. For a heartier meal, I serve it alongside roasted sweet potatoes or a warm crusty roll. On busy nights, tortilla chips work perfectly, doubling as dippers and a side!

Creative Ways to Present

For a fun twist on game day or family dinners, I serve this chili in small bread bowls. It’s rustic and cozy, plus everyone loves tearing off the “bowl” as a tasty snack. Another idea: layer it in individual jars with toppings for a grab-and-go style. It makes for a fun presentation when you’re hosting!

Make Ahead and Storage

Storing Leftovers

I usually cool leftovers to room temperature, then transfer to an airtight container and refrigerate. This chili keeps well for about 3-4 days, and the flavors actually deepen overnight, making the next day’s lunch even better.

Freezing

I’ve frozen this chili in portion-sized containers. Just be sure to cool it fully before freezing, then thaw overnight in the fridge. Freeze before adding fresh garnishes like cilantro or sour cream, as those don’t freeze well.

Reheating

Reheat gently on the stove over medium-low heat, stirring occasionally to prevent sticking. If it’s too thick, add a splash of chicken broth or water to loosen it up. Avoid microwave reheating that overheats—slow and steady wins for texture and flavor!

Frequently Asked Questions:

Can I use shredded chicken from a rotisserie chicken?

Absolutely! Using shredded rotisserie chicken is a great time-saver and adds delicious flavor without extra effort. Just stir it in at the end to heat through.

How do I make this chili less spicy?

Simply reduce or omit the cayenne pepper and choose mild green chiles instead of hotter varieties. You can always add extra spice later with fresh jalapenos or hot sauce when serving.

Can I prepare this chili in advance?

Yes! You can make the chili a day ahead and store it in the fridge. The flavors actually taste better after sitting overnight. Just reheat gently before serving.

What can I use if I don’t have cream cheese?

You can substitute cream cheese with sour cream or Greek yogurt stirred in at the end for creaminess, though the texture and flavor will be slightly different. Heavy cream is another option but changes the richness of the dish.

Final Thoughts

This Creamy White Chicken Chili Recipe feels like an old friend every time I make it—warm, satisfying, and effortlessly delicious. I hope you’ll give it a try and discover just how easy it is to make a chili that’s both comforting and a little bit special. It’s one of those recipes you’ll want to have in your regular rotation, whether for busy weeknights or cozy weekends. Enjoy every spoonful!