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

Nothing quite beats a cozy bowl of comfort, and this Creamy White Chicken Chili Recipe hits that spot perfectly with its rich, velvety texture and bright, fresh flavors. It's the kind of chili that wraps you up in warmth but still feels light and zesty enough to enjoy anytime. I can’t wait to share how easy it is to make!

The image shows a ladle lifting a thick creamy soup filled with visible chunks of yellow corn, white beans, shredded light chicken, and small green herb pieces. The soup inside the white pot has a warm creamy yellow-orange color with specks of black pepper and green herbs scattered throughout. In the background, some slices of avocado add a touch of fresh green color resting on the soup surface. The texture appears smooth but chunky with bits of ingredients spread evenly. The pot sits on a white marbled surface. 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

This Creamy White Chicken Chili Recipe has become one of my go-to dishes because it’s simple but packed with flavor, and it’s incredibly versatile. Plus, it’s a welcome change if you want something different from the traditional tomato-rich chili.

Velvety Creaminess: The softened cream cheese blends into the chili for a silky texture you just can’t get from broth alone.
Balanced Flavors: A mix of mild heat from green chiles and warming spices keeps every bite exciting but not overwhelming.
Easy and Quick: Using rotisserie chicken means you can have a comforting meal on the table in under an hour, perfect for weeknights.
Loads of Customization: Whether you like it spicier or milder, thicker or soupy, it’s easy to tweak this recipe to your taste.

A bowl filled with creamy yellow soup containing chunks of white beans, yellow corn, and shredded light brown chicken pieces, topped with thinly sliced white cheese, green avocado slices, and crunchy golden brown tortilla strips on one side. A dollop of thick white cream rests near the center, garnished with fresh green herbs and freshly ground black pepper. Two lime wedges, showing a pale green outer skin and light yellow-green flesh, are placed on top. The ceramic bowl is white with subtle brown speckles and sits on a dark brown plate, all set on a white marbled surface. A silver spoon rests inside the bowl at the front photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Creamy White Chicken Chili Recipe plays a special role in creating a harmonious bowl of comfort. From the aromatic onion and garlic to the smooth beans and subtly spicy chiles, they all blend into a beautiful medley. Plus, picking good-quality canned beans and broth makes a noticeable difference.

Flat lay of a medium yellow onion, two whole brown garlic cloves, fresh diced green chiles in a small white ceramic bowl, drained whole kernel corn in a small white ceramic bowl, drained white beans in a small white ceramic bowl, a small white bowl of cumin powder, another small white bowl containing chili powder, oregano, paprika, ground coriander, and cayenne pepper arranged side by side, a few whole white eggs with clean shells, cubed cream cheese on a simple white plate, shredded cooked rotisserie chicken neatly piled, a small white bowl of lime juice, fresh chopped cilantro scattered and in a small white bowl, a dollop of sour cream on a white ceramic dish, shredded Monterey Jack cheese on a white plate, thin golden tortilla strips on a plain white dish, sliced green jalapenos and sliced avocado arranged simply on white ceramic dishes, all ingredients fresh and natural, perfectly symmetrical layout 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 sweetness and a mellow base flavor when sautéed gently.
Garlic: Provides that irresistible aroma and depth of flavor.
Low-sodium Chicken Broth: You control the salt and get a rich, savory liquid foundation.
Diced Green Chiles: These bring mild heat and a smoky note that distinguishes white chili from regular chili.
Whole Kernel Corn: The bit of natural sweetness and texture adds bursts of flavor.
White Beans: Cannellini or great Northern beans are creamy and starchy, thickening the chili naturally.
Spices (Cumin, Chili Powder, Oregano, Paprika, Coriander, Cayenne): All combine to layer mild, earthy heat and complexity.
Cream Cheese: This is the secret to creaminess – it melts beautifully and adds a subtle tang.
Shredded Chicken: Rotisserie chicken is my shortcut here, keeping it juicy and flavorful.
Lime Juice & Fresh Cilantro: Added at the end, their brightness lifts the entire dish to perfection.

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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 think of this Creamy White Chicken Chili Recipe as a delicious canvas that you can really make your own. For me, sometimes I add more jalapeños for extra heat, or swap the cream cheese for a blend of cream and sour cream for a different texture. You can easily tailor it to your flavor preferences.

Spice Level: When I want it spicier, I toss in extra cayenne or diced jalapeños – it gives a nice kick without overpowering the creaminess.
Protein Swap: I’ve made it with shredded turkey before, and it works beautifully if you’re looking to switch up the flavors or use leftovers.
Vegetarian Version: Try substituting chicken broth with vegetable broth and adding extra beans or tofu for protein.
Thicker Chili: Pureeing a portion of the chili is a game-changer—I always do this step to get that luscious, creamy consistency.

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

Step 1: Soften the Aromatics

I start by heating a tablespoon of olive oil in a large Dutch oven over medium-high heat. Once warm, I toss in the diced yellow onion and let it cook until it’s soft and a little translucent, about 5 minutes. Then, I add the minced garlic and sauté for just 30 seconds more to keep it fragrant but not burnt—trust me, burnt garlic is a quick way to ruin the flavor.

Step 2: Building the Base with Broth and Veggies

Next, I pour in the chicken broth for that savory depth, stir in the diced green chiles, drained corn, and rinsed white beans. Then, I sprinkle in all the spices—cumin, chili powder, oregano, paprika, coriander, cayenne, plus salt and pepper to taste. This is where all those layers of flavor start to come together. I bring everything to a boil, then lower the heat to let it simmer gently for about 15 minutes. This step is important to marry the flavors—you’ll notice a big difference if you skip it.

Step 3: Puree for That Signature Creaminess

After simmering, I carefully scoop out about a cup of the chili and puree it using my immersion blender right in the pot, but you can transfer it to a food processor if you prefer. This step is absolutely key for me—it thickens the chili and gives it that wonderful creamy mouthfeel without adding any heavy cream. Then I stir the blended chili back into the pot.

Step 4: Add Cream Cheese and Chicken

I toss in the softened, cubed cream cheese and shredded rotisserie chicken, stirring gently until the cream cheese melts completely and everything’s well combined. I let it simmer for another 5 minutes so the chicken warms through nicely. This is always the moment I start daydreaming about pairing it with tortilla strips and avocado slices.

Step 5: Finish with Freshness

Finally, I stir in the lime juice and chopped fresh cilantro. The lime adds a lovely brightness that balances the richness, while the cilantro brings that fresh herbaceous note that just elevates the whole bowl. I usually let it simmer a couple more minutes before serving—and keep in mind, the chili thickens a bit more as it sits.

Top Tip

I’ve made this recipe dozens of times, and I can tell you the pureeing step combined with the cream cheese is what really transforms this from a simple stew into a creamy masterpiece. Without rushing the simmer, you lose the chance for those flavors to blend. Small details like these have made all the difference for me over the years.

Don't Skip Pureeing: Pureeing a cup of chili thickens the texture and makes it creamy without extra dairy.
Use Rotisserie Chicken: It saves so much time and keeps the meat juicy and flavorful.
Simmer Gently: A low simmer melds spices and ingredients better than a quick boil.
Add Lime at the End: The acidity wakes up the flavors without curdling the cream cheese.

How to Serve Creamy White Chicken Chili Recipe

white chicken chili - Serving Suggestion

Garnishes

I’m a sucker for fresh garnishes that add texture and pops of flavor. A dollop of sour cream, some shredded Monterrey Jack or Pepper Jack cheese, sliced avocado, and a handful of crunchy tortilla strips are my favorites. For spice lovers, sliced jalapeños on top instantly perk it up—plus, the contrast of creamy chili, cool avocado, and spicy jalapeño is unbeatable.

Side Dishes

To round out the meal, I often serve this chili with simple side dishes like warm cornbread or tortilla chips for scooping. A crisp green salad or a tangy slaw also brings a refreshing crunch to the table, balancing the richness perfectly.

Creative Ways to Present

Once for a cozy dinner party, I served this chili in mini bread bowls made from hollowed-out sourdough rolls—it was such a fun presentation and my guests loved it! Layering with different colored tortilla chips in bowls or offering a build-your-own topping station can also turn this easy meal into a festive event.

Make Ahead and Storage

Storing Leftovers

After cooling the chili to room temperature, I store leftovers in airtight containers in the refrigerator. It keeps beautifully for about 3 to 4 days, making it a great option for meal prep or enjoying the next day.

Freezing

I've successfully frozen this creamy white chicken chili by portioning it into freezer-safe containers. Just be sure to leave some headspace as the chili expands a bit. When ready, thaw overnight in the fridge before reheating gently on the stove.

Reheating

Reheating is best done over low heat on the stove, stirring occasionally until warmed through. The cream cheese holds up well, but avoid microwaving at high heat to keep the texture smooth and avoid curdling. A splash of chicken broth can revive any thickened chili.

Frequently Asked Questions:

Can I use frozen chicken instead of rotisserie?

Absolutely! You can use cooked frozen chicken that has been thawed. Just make sure it’s shredded or diced before adding it to the chili. Rotisserie chicken is just a shortcut I love for convenience.

How spicy is this Creamy White Chicken Chili Recipe?

The heat is mild to moderate thanks to green chiles and a touch of cayenne pepper. You can easily adjust the spice level by adding more or less cayenne, or skipping jalapeños if you garnish with them.

Can I make this chili in a slow cooker?

Yes! Brown the onions and garlic first, then add all the ingredients except cream cheese, lime juice, and cilantro to the slow cooker. Cook on low for about 4-5 hours. Stir in cream cheese, lime juice, and cilantro at the end.

What’s the best way to thicken the chili?

Pureeing a cup of the chili and stirring it back in is my favorite method—it naturally thickens the chili while keeping everything creamy and smooth. Adding cream cheese also helps achieve a rich texture.

Final Thoughts

This Creamy White Chicken Chili Recipe has earned a special place in my recipe rotation because it blends comfort and brightness with ease. It’s straightforward but never boring—perfect for sharing with friends on chilly evenings or whenever you want a satisfying meal that feels like a hug in a bowl. I hope you enjoy making and savoring it as much as I do—once you make it, I bet it’ll become a favorite for you, too.