I first cooked this creamy white chicken chili on a chilly weeknight and it quickly became the bowl I reach for when I want something comforting but not heavy. It blends tender cooked chicken, creamy cheese, and bright cilantro with mild green chiles and beans for a chili that’s easy enough for a weeknight and special enough for guests. If you enjoy regional spins, this version pairs nicely with a Cajun twist like Cajun white chicken chili for more heat and smoked seasonings.

What makes this recipe special

This chili hits a sweet spot: rich and silky from cream cheese and heavy cream, but still lightened by white beans and fresh cilantro. It is forgiving with ingredients, scales well for a crowd, and is kid-friendly when you skip extra jalapeños. Make it for a simple family dinner, a game-day spread, or when you want something warm and satisfying without a long ingredient list.

"The texture is unbelievable — velvety, but not too heavy. Perfect with avocado and a squeeze of lime."
— a regular at my winter potlucks

The cooking process explained

Quick overview before you start:

• Sauté aromatics until translucent to build a sweet, savory base.
• Add cubed cooked chicken, beans, broth, and chiles and simmer to marry flavors.
• Finish by melting in cream cheese and folding in heavy cream for that signature silky texture.
  This sequence makes the chili rich without curdling and gives time for the beans and chicken to soak up the broth.

What you’ll need

• 2 onions, diced (yellow or sweet onions work well)
• 1 tablespoon minced garlic (about 3 cloves)
• 2 pounds cooked chicken, cubed (rotisserie chicken is a great shortcut)
• 32 ounces low-sodium chicken broth
• 62 ounces great northern white beans, drained and rinsed (about three 15-oz cans plus one 12-oz equivalent)
• 12 ounces diced green chiles, drained (mild or medium depending on heat preference)
• 1/2 cup chopped fresh cilantro
• 8 ounces low-fat cream cheese, cubed and softened slightly
• 1 cup heavy cream
  Notes and swaps:
• For a quicker start use pre-cooked shredded chicken or a rotisserie bird.
• If you need less sodium, opt for no-salt-added beans and low-sodium broth.
• To reduce dairy, substitute half the heavy cream with plain Greek yogurt added off heat; do this gently to avoid curdling.

Step-by-step instructions

1. Heat a splash of olive oil in a large soup pot over medium-high heat. Add the diced onions and minced garlic with a little lime juice. Sauté until the onions are translucent and fragrant, about 5 to 7 minutes.
2. Add the cubed cooked chicken to the pot and stir to combine with the aromatics. Cook for 1 to 2 minutes to warm the chicken.
3. Pour in the low-sodium chicken broth, then add the drained and rinsed great northern beans and the diced green chiles. Season with salt, pepper, and a pinch of cumin or chili powder if you like. Stir everything together.
4. Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered. Allow it to reduce and thicken slightly for 30 to 60 minutes; longer simmering concentrates flavor. Stir occasionally and skim any foam.
5. Lower the heat to medium-low. Add the cubed cream cheese in handfuls, stirring until each addition melts and becomes fully incorporated so the chili turns silky.
6. Once the cream cheese is completely melted, stir in the heavy cream and chopped cilantro. Warm through for another 2 to 3 minutes without boiling. Taste and adjust seasoning.
7. Serve hot with your favorite toppings such as sliced jalapeños, extra cilantro, diced avocado, or shredded cheese.

   

Best ways to enjoy it

This chili is hearty served in bowls with a variety of textures. Try these pairings:

• Crisp tortilla chips or warm cornbread for dipping.
• A bright slaw or simple mixed greens with lime vinaigrette to cut the creaminess.
• Toppings like diced avocado, sliced scallions, chopped cilantro, and pickled jalapeños add freshness and contrast.
  If you prefer a different style, try the lighter take on this dish with substitutions in this alternate white chicken chili for inspiration.

Storage and reheating tips

• Refrigerate: Cool the chili within two hours of cooking and store in an airtight container. It keeps well for 3 to 4 days.
• Freeze: Portion into freezer-safe containers and freeze for up to 3 months. Leave about 1 inch of headroom because the liquid will expand. Thaw overnight in the refrigerator before reheating.
• Reheating: Gently reheat on the stove over low to medium heat, stirring frequently so the dairy components warm evenly. If reheating from frozen, thaw fully first to avoid separation.
• Food safety: Reheat leftover chili to an internal temperature of 165°F (74°C) before serving. Do not leave cooked chili at room temperature for more than two hours.

Pro chef tips

• Soften the cream cheese slightly before adding. Room-temperature cubes melt faster and incorporate smoothly.
• For a silkier mouthfeel, mash a few beans against the pot side while simmering to naturally thicken the broth.
• If the chili looks too thin after adding cream, simmer uncovered a bit longer. For quick thickening, stir in a small slurry of cornstarch and water while simmering.
• Taste and adjust salt only after the cream cheese is in; the cheese adds saltiness.
• Use low-sodium broth so you control the final seasoning.

Creative twists

• Vegetarian swap: Replace chicken with extra white beans and add roasted cauliflower or shredded jackfruit for texture. Finish with vegetable broth and a dairy-free cream substitute like cashew cream.
• Spicier version: Add chopped green chiles with more heat or a sprinkle of cayenne to the simmer. Toasted cumin and a touch of smoked paprika add depth.
• Lighter version: Use reduced-fat cream cheese and replace heavy cream with plain Greek yogurt folded in off heat for tang and creaminess.
• One-pot shortcut: Use shredded rotisserie chicken and canned beans for a quick 30-minute weeknight meal.

Common questions

How long does this chili take to make from start to finish?

Active prep is about 15 minutes if your chicken is already cooked. Simmering time is 30 to 60 minutes depending on how concentrated you want the flavors. Plan on 45 to 75 minutes total including a short finish.

Can I use frozen chicken or raw chicken in this recipe?

You can use cooked frozen chicken that has been fully thawed and warmed before adding. If starting with raw chicken, sauté it until cooked through before adding broth, then adjust simmer time so the beans and flavors still meld.

Will the cream or cream cheese separate when reheating?

Dairy can split if reheated too quickly on high heat. Reheat gently over low to medium heat and stir constantly. If separation occurs, whisk in a small splash of broth or a spoon of Greek yogurt off heat to bring it back together.

Can I make this in a slow cooker or Instant Pot?

Yes. For a slow cooker, combine all ingredients except cream cheese and heavy cream and cook on low for 4 to 6 hours, then stir in the dairy at the end. For an Instant Pot, use the sauté function for onions and garlic, then pressure cook on high for 10 minutes with natural release. Add the cream cheese and heavy cream after release and warm through.

How can I reduce the calories or make this dairy free?

Swap regular cream cheese for reduced-fat versions or replace heavy cream with plain Greek yogurt (add off heat). For dairy free, use a cashew cream or full-fat coconut milk instead of heavy cream and choose a dairy-free cream cheese alternative.

Creamy White Chicken Chili

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting and creamy white chicken chili that combines chicken, cheese, cilantro, and mild green chiles for a warm and satisfying meal.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 75 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Gluten-Free

Ingredients

Scale 1x2x3x

• 2 onions, diced (yellow or sweet onions work well)
• 1 tablespoon minced garlic (about 3 cloves)
• 2 pounds cooked chicken, cubed
• 32 ounces low-sodium chicken broth
• 62 ounces great northern white beans, drained and rinsed
• 12 ounces diced green chiles, drained
• 1/2 cup chopped fresh cilantro
• 8 ounces low-fat cream cheese, cubed and softened
• 1 cup heavy cream

Cook Mode Prevent your screen from going dark

Instructions

1. Heat a splash of olive oil in a large soup pot over medium-high heat. Add the diced onions and minced garlic with a little lime juice. Sauté until the onions are translucent and fragrant, about 5 to 7 minutes.
2. Add the cubed cooked chicken to the pot and stir to combine with the aromatics. Cook for 1 to 2 minutes to warm the chicken.
3. Pour in the low-sodium chicken broth, then add the drained and rinsed great northern beans and the diced green chiles. Season with salt, pepper, and a pinch of cumin or chili powder if you like. Stir everything together.
4. Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered. Allow it to reduce and thicken slightly for 30 to 60 minutes; longer simmering concentrates flavor. Stir occasionally and skim any foam.
5. Lower the heat to medium-low. Add the cubed cream cheese in handfuls, stirring until each addition melts and becomes fully incorporated so the chili turns silky.
6. Once the cream cheese is completely melted, stir in the heavy cream and chopped cilantro. Warm through for another 2 to 3 minutes without boiling. Taste and adjust seasoning.
7. Serve hot with your favorite toppings such as sliced jalapeños, extra cilantro, diced avocado, or shredded cheese.

Notes

For a quicker start use pre-cooked shredded chicken. To reduce sodium, opt for no-salt-added beans and low-sodium broth. For a dairy-free option, consider using cashew cream instead of heavy cream.

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 4g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 9g
• Protein: 30g
• Cholesterol: 70mg