Want a warm, comforting meal that’s ready fast? This White Chicken Chili with Cream Cheese is a weeknight winner. It’s creamy, flavorful, and perfect for those chilly fall evenings. Seriously, who doesn’t love a big bowl of chili when the leaves start changing?
Top Reasons To Make It
This chili is a breeze to make, ready in under an hour. The cream cheese adds a wonderful richness and helps thicken the chili beautifully. It’s mild enough for the whole family, but you can easily kick it up with some spice if you like. And leftovers? Even better the next day!
Ingredients
- Chicken Tenders: For a quick-cooking protein
- White Beans: Adds heartiness and creaminess. Canned or homecooked
- Onion & Garlic: Flavor base.
- Canned Diced Green Chiles: A touch of mild heat.
- Chicken Broth: Creates the chili base
- Cream Cheese: Adds a rich creamy texture.
- Spices (Cumin, Chili Powder, Cayenne Pepper – optional): Essential for that warm chili flavor.
Below you’ll find the exact measurements in the recipe card.
Instructions
- In a large pot or Dutch oven, sauté chopped onion and garlic in a little olive oil until softened, about 5 minutes.
- Add the chicken tenders, diced green chiles, chicken broth, cumin, and chili powder. Honestly, if you hate heat, skip the cayenne. Bring to a simmer, then cover and cook until the chicken is cooked through (about 15-20 minutes).
- Remove the chicken and shred it with two forks. Return the shredded chicken to the pot.
- Add the drained and rinsed white beans. Stir everything together.
- Reduce heat to low. Add the cream cheese, stirring until it’s melted and the chili is creamy. So good.
- Simmer another 5-10 minutes to let the flavors meld.
Variations & Substitutions
For a vegetarian version, swap the chicken for firm tofu and use vegetable broth. If you prefer a spicier chili, add more cayenne pepper or a diced jalapeño. For thicker White Chicken Chili, mash some of the beans at step before step 4. You can use the same amount of cooked chicken.
Serving Ideas & Pairings
Serve this creamy White Chicken Chili with your favorite toppings, such as shredded cheese, sour cream, chopped cilantro, avocado, or tortilla chips. It’s also delicious with cornbread or a fresh green salad.
Storage & Reheating
Store leftover White Chicken Chili in an airtight container in the refrigerator for up to 4 days. It’s also freezer-friendly for up to 3 months. Reheat gently on the stovetop or in the microwave, stirring occasionally. Always make sure the chicken is heated thoroughly at 165 F.
Frequently Asked Questions
1. Can I use canned chicken?Absolutely! Just make sure to drain it well. It will be a good shortcut for busy weeknight dinners.
2. How can I make the chili thicker? If you’re looking for a thicker chili try mashing some of white beans it will also make it creamier just like cream cheese. But remember, as it cools, it’ll naturally thicken up a bit, so be careful not to over-thicken when the chili is still hot.
This White Chicken Chili with Cream Cheese is so, so simple, but the flavor is incredible. I hope it becomes a new family favorite, especially for those busy weeknight dinners! It’s quickly reached the top of our flavorful recipes list – try making it today!
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Cozy White Chicken Chili with Cream Cheese
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This White Chicken Chili with Cream Cheese is ultra-creamy, full of flavor, and comes together in under 45 minutes! Made with chicken tenders, white beans, mild green chiles, and a blend of cozy spices, it’s the perfect bowl of comfort food for chilly nights. Cream cheese gives it that dreamy, rich texture without any heavy cream.
Ingredients
1 lb chicken tenders
2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
1 small onion, diced
3 cloves garlic, minced
1 can (4 oz) diced green chiles
3 cups chicken broth
1 block (8 oz) cream cheese, softened
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper (optional)
Salt and black pepper, to taste
Olive oil, for sautéing
Instructions
1. In a large pot or Dutch oven, heat a bit of olive oil over medium heat. Add diced onion and garlic. Sauté for about 5 minutes until softened and fragrant.
2. Add the chicken tenders, green chiles, chicken broth, cumin, chili powder, cayenne (if using), salt, and pepper.
3. Bring to a simmer. Cover and cook for 15–20 minutes until the chicken is cooked through.
4. Remove chicken from the pot and shred it using two forks.
5. Return shredded chicken to the pot. Add drained white beans and stir to combine.
6. Reduce heat to low. Add cream cheese and stir until fully melted and the chili is creamy and smooth.
7. Simmer for 5–10 more minutes to let all the flavors meld together. Serve hot!
Notes
For extra creaminess, you can stir in 1/2 cup sour cream along with the cream cheese.
Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Great topped with shredded cheese, avocado, cilantro, or crushed tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Soup, One Pot
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 2g
- Sodium: 690mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 90mg
Keywords: white chicken chili, chicken chili with cream cheese, creamy chicken chili, easy chili recipe