I just perfected a 35-minute Creamy White Chicken Chili that delivers big, spoon-stopping bowls the whole family devours on weeknights, so keep scrolling.
I’m obsessed with this Creamy White Chicken Chili because it’s loud, comforting in a real way, and actually worth the fuss. I love the way cream cheese makes the broth silkier without being pretend fancy, and the lime brightens every spoonful so it never gets boring.
It’s the kind of Chili Toppings moment where avocado and chips matter more than presentation. And my family demolishes it on nights when life is chaotic.
No fluff, just rich, tangy bowlfuls that stick to your ribs and make the whole house smell like something smart happened. Seriously worth every spoon you will swoon.
Ingredients
- Chicken: hearty protein, tender bites.
- Olive oil: browns and adds richness.
- Onion: sweet, savory base, it’s essential.
- Garlic: punchy aroma, it’ll smell homey.
- Plus green chiles: smoky mild heat.
- Beans: creamy texture, filling.
- Chicken broth: savory, cozy liquid.
- Cumin: warm, earthy backbone.
- Oregano: subtle herbal lift.
- Chili powder: mild chili notes.
- Cayenne: optional spicy kick.
- Salt and pepper: essential seasoning.
- Cream cheese: silky, tangy creaminess.
- Basically sour cream: cools and creams.
- Cheese: melty, indulgent topping.
- Plus lime juice: bright pop.
- Cilantro: fresh herb brightness.
- Avocado: creamy, cooling contrast.
- Tortilla chips and scallions: crunch.
Ingredient Quantities
- 1 1/2 pounds boneless skinless chicken breasts or thighs, cut into bite size pieces or use rotisserie chicken if you want to save time
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 (4 ounce) cans diced green chiles, mild or fire roasted for more flavor
- 2 (15 ounce) cans great northern or cannellini beans, drained and rinsed
- 4 cups low sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper, optional for heat
- Salt and freshly ground black pepper to taste
- 4 ounces cream cheese, cubed and softened
- 1/2 cup sour cream or plain Greek yogurt
- 1 cup shredded Monterey Jack or pepper Jack cheese, optional but tasty
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro, plus more for garnish if you like
- Sliced avocado, tortilla chips, and sliced green onions for serving, optional
How to Make this
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes, stirring now and then so it doesn’t brown.
2. Add the minced garlic and cook 30 seconds until fragrant. Stir in the cumin, oregano, chili powder and cayenne pepper, cook 20 to 30 seconds to bloom the spices.
3. Add the raw chicken pieces if using fresh chicken and season with salt and pepper. Cook, stirring, until the chicken is mostly cooked through, about 5 to 7 minutes. If using rotisserie chicken, skip this step and add the shredded meat later.
4. Pour in the chicken broth, diced green chiles and the drained beans. Bring to a simmer, reduce heat and simmer gently for about 10 minutes so flavors meld and chicken finishes cooking. If you used rotisserie chicken, add it now and warm through for 3 to 4 minutes.
5. Lower the heat to medium-low. Stir in the cubed softened cream cheese a few pieces at a time until fully melted and the soup is creamy. To avoid lumps, you can whisk vigorously or mash the cream cheese against the side of the pot with a spoon.
6. Stir in the sour cream or Greek yogurt until smooth. Taste and adjust salt and pepper. If the chili seems too thick add a splash more chicken broth or water to reach your preferred consistency.
7. Stir in the shredded Monterey Jack or pepper Jack cheese if using, letting it melt into the chili for extra richness. Finish with the lime juice and chopped cilantro, reserving a little cilantro for garnish.
8. Keep the chili on low for a couple minutes so everything comes together, but don’t boil after adding dairy to prevent curdling. Give one final taste and tweak seasonings if needed.
9. Serve hot topped with sliced avocado, torn cilantro, sliced green onions and tortilla chips on the side. Leftovers keep well in the fridge for 3 to 4 days and actually taste better the next day. If freezing, leave out avocado and chips until serving.
Equipment Needed
1. Large heavy pot (soup pot or Dutch oven)
2. Cutting board
3. Chef’s knife
4. Measuring cups and spoons
5. Wooden spoon or heatproof silicone spatula
6. Whisk (for smoothing cream cheese)
7. Can opener and colander or sieve (for draining beans)
8. Ladle or large serving spoon
FAQ
Creamy White Chicken Chili Recipe Substitutions and Variations
- Chicken: swap with cooked rotisserie turkey, shredded pork, or firm tofu for a vegetarian twist. Turkey and pork keep the meaty texture, tofu soaks up the flavors but press it first so it isnt watery.
- Cream cheese / sour cream: use full fat canned coconut milk or coconut cream for dairy free, or make a quick cashew cream (soak cashews and blend). Both give creaminess but coconut adds a subtle sweet note.
- Great northern / cannellini beans: you can use navy, pinto, or even chickpeas. Pintos give a bit more bite and chickpeas add a firmer texture and nutty flavor.
- Monterey Jack / pepper Jack cheese: swap for sharp cheddar, Colby, or crumbled queso fresco. Cheddar gives more tang, queso fresco gives a lighter, saltier finish if you want less melty goo.
Pro Tips
– Bloom the spices in the oil before adding broth. Cook the cumin, oregano and chili powder with the garlic for a few seconds so they get fragrant. It makes a big difference, trust me. If you skip this it can taste flat.
– Soften the cream cheese first and add it in small pieces while stirring. Whisk or mash it against the pot so you dont get lumps. If it still looks grainy, a quick spin with an immersion blender smooths it right out.
– If you want speed and more flavor use shredded rotisserie chicken. Add it near the end so it warms through and doesnt dry out. Also reserve a little chicken broth to loosen the chili, instead of trying to thin it later with water.
– Finish with lime juice and cilantro right before serving, not while cooking. The acid and fresh herbs brighten everything up. And dont boil the soup after adding sour cream or cheese otherwise it can split.
Creamy White Chicken Chili Recipe
I just perfected a 35-minute Creamy White Chicken Chili that delivers big, spoon-stopping bowls the whole family devours on weeknights, so keep scrolling.
6
servings
505
kcal
Equipment: 1. Large heavy pot (soup pot or Dutch oven)
2. Cutting board
3. Chef’s knife
4. Measuring cups and spoons
5. Wooden spoon or heatproof silicone spatula
6. Whisk (for smoothing cream cheese)
7. Can opener and colander or sieve (for draining beans)
8. Ladle or large serving spoon
Ingredients
-
1 1/2 pounds boneless skinless chicken breasts or thighs, cut into bite size pieces or use rotisserie chicken if you want to save time
-
1 tablespoon olive oil
-
1 medium yellow onion, finely chopped
-
3 garlic cloves, minced
-
2 (4 ounce) cans diced green chiles, mild or fire roasted for more flavor
-
2 (15 ounce) cans great northern or cannellini beans, drained and rinsed
-
4 cups low sodium chicken broth
-
1 teaspoon ground cumin
-
1 teaspoon dried oregano
-
1/2 teaspoon chili powder
-
1/4 teaspoon cayenne pepper, optional for heat
-
Salt and freshly ground black pepper to taste
-
4 ounces cream cheese, cubed and softened
-
1/2 cup sour cream or plain Greek yogurt
-
1 cup shredded Monterey Jack or pepper Jack cheese, optional but tasty
-
Juice of 1 lime
-
1/4 cup chopped fresh cilantro, plus more for garnish if you like
-
Sliced avocado, tortilla chips, and sliced green onions for serving, optional
Directions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes, stirring now and then so it doesn't brown.
- Add the minced garlic and cook 30 seconds until fragrant. Stir in the cumin, oregano, chili powder and cayenne pepper, cook 20 to 30 seconds to bloom the spices.
- Add the raw chicken pieces if using fresh chicken and season with salt and pepper. Cook, stirring, until the chicken is mostly cooked through, about 5 to 7 minutes. If using rotisserie chicken, skip this step and add the shredded meat later.
- Pour in the chicken broth, diced green chiles and the drained beans. Bring to a simmer, reduce heat and simmer gently for about 10 minutes so flavors meld and chicken finishes cooking. If you used rotisserie chicken, add it now and warm through for 3 to 4 minutes.
- Lower the heat to medium-low. Stir in the cubed softened cream cheese a few pieces at a time until fully melted and the soup is creamy. To avoid lumps, you can whisk vigorously or mash the cream cheese against the side of the pot with a spoon.
- Stir in the sour cream or Greek yogurt until smooth. Taste and adjust salt and pepper. If the chili seems too thick add a splash more chicken broth or water to reach your preferred consistency.
- Stir in the shredded Monterey Jack or pepper Jack cheese if using, letting it melt into the chili for extra richness. Finish with the lime juice and chopped cilantro, reserving a little cilantro for garnish.
- Keep the chili on low for a couple minutes so everything comes together, but don't boil after adding dairy to prevent curdling. Give one final taste and tweak seasonings if needed.
- Serve hot topped with sliced avocado, torn cilantro, sliced green onions and tortilla chips on the side. Leftovers keep well in the fridge for 3 to 4 days and actually taste better the next day. If freezing, leave out avocado and chips until serving.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 485g
- Total number of serves: 6
- Calories: 505kcal
- Fat: 22.1g
- Saturated Fat: 10.7g
- Trans Fat: 0.3g
- Polyunsaturated: 2g
- Monounsaturated: 10.8g
- Cholesterol: 145mg
- Sodium: 528mg
- Potassium: 753mg
- Carbohydrates: 25.7g
- Fiber: 7g
- Sugar: 2g
- Protein: 48g
- Vitamin A: 600IU
- Vitamin C: 2.5mg
- Calcium: 116mg
- Iron: 3.5mg