The BEST Creamy White Chicken Chili Recipe

I’m sharing my Creamy White Chicken Chili Recipe, a rich, creamy chili with a few unexpected twists that keeps people asking for the recipe.

I keep coming back to this Creamy White Chicken Chili Recipe because it surprises me every single time. Tender shredded chicken and creamy white beans cozy up in a soup that somehow tastes both cool and bold, like you shouldnt like it but you do.

People at parties stop talking to ask what I used, and someone always calls it the best White Chili Recipe theyve ever tried. I cant explain the pull of that silky texture and bright finish, it just works.

If you want one dish that keeps getting requested, this is it.

Ingredients

• Chicken breast: Lean protein that keeps you full its mild flavor is great for shredding.
• White beans: High in fiber and plant protein, creamy texture adds body and subtle sweetness.
• Cream cheese: Adds silky richness and tang, higher in fat makes the chili luxuriously creamy.
• Monterey Jack cheese: Melts beautifully, mild buttery taste boosts calcium and savory comfort.
• Green chiles: Bring smoky mild heat and a little acidity, keeps flavors bright.
• Jalapeño: Optional kick, fresh vegetal heat, seeds add more fire so remove if you want.
• Lime juice: Brightens the whole pot with fresh acidity, balances the creamy richness.
• Cilantro: Fresh herb lift, adds citrusy grassy notes, toss in near the end.

Ingredient Quantities

• 1 lb boneless skinless chicken breasts, cooked and shredded (rotisserie works great)
• 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
• 4 cups low sodium chicken broth
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 (4 oz) cans diced green chiles
• 1 jalapeño, seeded and minced (optional)
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and black pepper, to taste
• 4 oz cream cheese, softened
• 1/2 cup heavy cream or half and half
• 1 cup shredded Monterey Jack or Pepper Jack cheese
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro
• Sliced avocado, extra shredded cheese, chopped green onions and tortilla chips for serving (optional)

How to Make this

1. Shred 1 lb cooked boneless skinless chicken (rotisserie works great), set aside and save any juices if you want extra flavor.

2. Heat 1 tablespoon olive oil in a large pot over medium heat, add 1 diced yellow onion and sauté until soft and translucent, about 5 to 7 minutes.

3. Add 3 minced garlic cloves and the seeded, minced jalapeño (if using) and cook 30 seconds to a minute until fragrant.

4. Stir in 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon chili powder and 1/4 teaspoon cayenne pepper if you want heat, cook 20 to 30 seconds to bloom the spices.

5. Add 2 drained and rinsed (15 oz) cans white beans, 2 (4 oz) cans diced green chiles, and 4 cups low sodium chicken broth. Bring to a simmer, then use an immersion blender or a potato masher to mash about half the beans for a creamy texture, leave some whole for chunkiness. Simmer uncovered 10 to 15 minutes to meld flavors and reduce slightly.

6. Turn heat to low and add 4 oz softened cream cheese in pieces, stirring until fully melted and smooth, then stir in 1/2 cup heavy cream or half and half. Tip: soften the cream cheese ahead so it melts easier and you don’t get lumps.

7. Stir in 1 cup shredded Monterey Jack or Pepper Jack cheese until melted and smooth, then add the shredded chicken and heat just until warmed through, about 3 to 5 minutes. Don’t boil after adding dairy or cheese or it can separate.

8. Stir in the juice of 1 lime and 1/4 cup chopped fresh cilantro, then season with salt and black pepper to taste; adjust cayenne or chili powder if you want more kick.

9. Serve hot with sliced avocado, extra shredded cheese, chopped green onions, cilantro and tortilla chips on the side. Leftovers keep 3 days in the fridge, reheat gently on low so the dairy stays creamy.

Equipment Needed

1. Large pot (4 to 6 qt) for sautéing and simmering the soup
2. Cutting board
3. Chef’s knife (for onion, jalapeño and cilantro)
4. Wooden spoon or silicone spatula for stirring
5. Can opener and colander or fine mesh strainer to drain/rinse beans
6. Immersion blender or potato masher to mash about half the beans
7. Measuring cups and spoons
8. Large bowl and two forks (or your hands) to shred the chicken
9. Ladle and serving bowls, plus a grater if you’re shredding cheese fresh

FAQ

The BEST Creamy White Chicken Chili Recipe Substitutions and Variations

• Chicken: use shredded rotisserie or leftover turkey, canned chicken in a pinch, or for a vegetarian version swap in 14 oz pressed firm tofu or shredded jackfruit
• White beans: cannellini can be swapped with great northern, navy beans, or even chickpeas for a nuttier bite
• Cream cheese + heavy cream: replace both with 1 cup plain Greek yogurt or 1 cup sour cream for tangy creaminess, or blend 1 cup silken tofu for a dairy free option
• Chicken broth: use equal parts vegetable broth, or water plus 1 bouillon cube, or bone broth for a richer deeper flavor

Pro Tips

– For silky texture, mash about half the beans and blend a little with an immersion blender instead of fully pureeing. If it gets too thick, loosen it with a splash of reserved rotisserie juices or extra broth; if too thin, simmer gently to reduce, not boil.

– Prevent grainy or separated dairy by warming the cream and cutting the cream cheese into small cubes before adding. Stir gently over low heat and never let the soup come to a rolling boil after the dairy and cheese go in.

– Control heat and brightness at the end. Add lime juice and most of the cilantro right before serving for freshness. If it’s too spicy, tame it with a spoonful of cream or a dollop of sour cream rather than more broth.

– Make-ahead and leftovers: store the soup chilled and reheat slowly on low, stirring and adding a little broth if it thickens. Keep crunchy toppings, avocado and chips separate until serving for best texture.

The BEST Creamy White Chicken Chili Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I'm sharing my Creamy White Chicken Chili Recipe, a rich, creamy chili with a few unexpected twists that keeps people asking for the recipe.

Pin

Servings

6

servings

Calories

447

kcal

Equipment: 1. Large pot (4 to 6 qt) for sautéing and simmering the soup
2. Cutting board
3. Chef’s knife (for onion, jalapeño and cilantro)
4. Wooden spoon or silicone spatula for stirring
5. Can opener and colander or fine mesh strainer to drain/rinse beans
6. Immersion blender or potato masher to mash about half the beans
7. Measuring cups and spoons
8. Large bowl and two forks (or your hands) to shred the chicken
9. Ladle and serving bowls, plus a grater if you’re shredding cheese fresh

Ingredients

• 1 lb boneless skinless chicken breasts, cooked and shredded (rotisserie works great)

• 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed

• 4 cups low sodium chicken broth

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 2 (4 oz) cans diced green chiles

• 1 jalapeño, seeded and minced (optional)

• 1 tablespoon olive oil

• 1 teaspoon ground cumin

• 1 teaspoon dried oregano

• 1/2 teaspoon chili powder

• 1/4 teaspoon cayenne pepper (optional, for heat)

• Salt and black pepper, to taste

• 4 oz cream cheese, softened

• 1/2 cup heavy cream or half and half

• 1 cup shredded Monterey Jack or Pepper Jack cheese

• Juice of 1 lime

• 1/4 cup chopped fresh cilantro

• Sliced avocado, extra shredded cheese, chopped green onions and tortilla chips for serving (optional)

Directions

• Shred 1 lb cooked boneless skinless chicken (rotisserie works great), set aside and save any juices if you want extra flavor.
• Heat 1 tablespoon olive oil in a large pot over medium heat, add 1 diced yellow onion and sauté until soft and translucent, about 5 to 7 minutes.
• Add 3 minced garlic cloves and the seeded, minced jalapeño (if using) and cook 30 seconds to a minute until fragrant.
• Stir in 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon chili powder and 1/4 teaspoon cayenne pepper if you want heat, cook 20 to 30 seconds to bloom the spices.
• Add 2 drained and rinsed (15 oz) cans white beans, 2 (4 oz) cans diced green chiles, and 4 cups low sodium chicken broth. Bring to a simmer, then use an immersion blender or a potato masher to mash about half the beans for a creamy texture, leave some whole for chunkiness. Simmer uncovered 10 to 15 minutes to meld flavors and reduce slightly.
• Turn heat to low and add 4 oz softened cream cheese in pieces, stirring until fully melted and smooth, then stir in 1/2 cup heavy cream or half and half. Tip: soften the cream cheese ahead so it melts easier and you don't get lumps.
• Stir in 1 cup shredded Monterey Jack or Pepper Jack cheese until melted and smooth, then add the shredded chicken and heat just until warmed through, about 3 to 5 minutes. Don’t boil after adding dairy or cheese or it can separate.
• Stir in the juice of 1 lime and 1/4 cup chopped fresh cilantro, then season with salt and black pepper to taste; adjust cayenne or chili powder if you want more kick.
• Serve hot with sliced avocado, extra shredded cheese, chopped green onions, cilantro and tortilla chips on the side. Leftovers keep 3 days in the fridge, reheat gently on low so the dairy stays creamy.

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: 385g
• Total number of serves: 6
• Calories: 447kcal
• Fat: 25.4g
• Saturated Fat: 13.3g
• Trans Fat: 0.2g
• Polyunsaturated: 1.7g
• Monounsaturated: 10g
• Cholesterol: 118mg
• Sodium: 358mg
• Potassium: 450mg
• Carbohydrates: 16.2g
• Fiber: 6.7g
• Sugar: 3g
• Protein: 35.5g
• Vitamin A: 667IU
• Vitamin C: 1.7mg
• Calcium: 180mg
• Iron: 1.5mg