Why You’ll Love This Recipe

I love how this recipe balances bold flavor with creamy comfort. The cream cheese melts into the chili, giving it a luxurious texture without making it too heavy. I also appreciate how customizable it is—extra cheddar if I want it richer, a squeeze of lime to brighten things up, and toppings galore if I’m feeling creative. Whether I’m cooking for family or just meal-prepping for the week, this chili always delivers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breasts, diced
olive oil
small onion, diced
garlic, minced
white beans, drained and rinsed
diced green chilies
chicken broth
ground cumin
chili powder
smoked paprika
salt and black pepper
cream cheese, softened
shredded cheddar cheese (optional)
fresh cilantro and lime wedges, for garnish

Directions

I heat olive oil in a large pot over medium heat, then sauté the diced onion and minced garlic until they’re soft and fragrant—about 3 to 4 minutes.
I add the diced chicken and cook it until it’s no longer pink, stirring often to get an even sear.
Next, I stir in the white beans, green chilies, chicken broth, cumin, chili powder, smoked paprika, salt, and pepper. I bring everything to a gentle simmer.
Once simmering, I reduce the heat and stir in the cream cheese until it melts and the broth becomes creamy and smooth. If I’m in the mood for extra richness, I also stir in shredded cheddar at this point.
I let the chili simmer gently for another 5 to 10 minutes, stirring occasionally, until it thickens slightly and all the flavors come together.
I serve it hot with a sprinkle of chopped cilantro and a wedge of lime on the side for that fresh finish.

Servings and timing

This recipe serves 4 people and comes together in about 1 hour:

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Variations

I’ve swapped the chicken for leftover turkey or even ground chicken, and both work beautifully. For a vegetarian twist, I leave out the meat and add an extra can of beans and some diced zucchini. If I want to up the spice, I toss in a pinch of cayenne or use hot green chilies. A dollop of sour cream on top adds an extra creamy finish when I really want to indulge.

storage/reheating

Leftovers keep well in the fridge for up to 4 days. I store the chili in an airtight container and reheat it gently on the stove over low heat or in the microwave in short bursts. If it thickens too much, I just stir in a splash of broth or water to loosen it up. It also freezes well for up to 2 months—perfect for a quick lunch later on.

FAQs

Can I use rotisserie chicken instead of raw chicken?

Yes, I often use shredded rotisserie chicken to cut down on cook time. I add it after the broth and beans, just before the cream cheese, and let it simmer to absorb the flavor.

How can I make it spicier?

To bump up the heat, I use spicy diced green chilies or add a diced jalapeño with the onions. A dash of cayenne pepper also does the trick.

Can I make this in a slow cooker?

Yes, I combine everything except the cream cheese and cheddar in the Crockpot and cook on low for 6 hours. Then I stir in the cheeses during the last 15–20 minutes so they melt smoothly.

What kind of beans work best?

I usually use Great Northern or cannellini beans because they’re creamy and hold their shape. Navy beans also work well if that’s what I have on hand.

Can I skip the cream cheese?

Yes, but the chili won’t be quite as creamy. If I want a lighter version, I swap the cream cheese for Greek yogurt stirred in at the end after removing from heat.

Conclusion

This Creamy White Chicken Chili with Cream Cheese is my go-to when I want something warm, rich, and deeply satisfying. It’s full of flavor, easy to throw together, and endlessly customizable depending on what I have on hand. Whether I’m serving it with a pile of tortilla chips or a slice of cornbread, it always hits the spot. For those nights when only a cozy bowl of chili will do, this recipe is a favorite in my kitchen.