This easy white chicken chili with cream cheese, rotisserie chicken, white beans, corn, and green chiles is ready in 30 minutes on the stovetop. Blending cream cheese with some of the beans makes it creamy and thick without flour or heavy cream.
Notes from my kitchen
This is one of those dinners that earns its spot in my weeknight rotation because it comes together so quickly. I pick up a rotisserie chicken or plan for leftover baked chili lime chicken just so I can make it.
The rich, silky texture is a crowd-pleaser, so much so that I serve it for lazy weekends and for entertaining too.
And if it's on the table, so is a bowl of low-carb tortilla chips for scooping and adding a little crunch.
Marjory
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Ingredients
Here's what you'll need to make this creamy white chicken chili recipe:
Of special note:
- Cooked shredded chicken - Rotisserie chicken is an easy shortcut, but any leftover cooked chicken works as long as the seasonings complement the chili's flavors. Shred or chop it into bite-sized pieces before adding. Save any extra chicken for one of these leftover rotisserie chicken recipes.
- Cannellini beans - These soft, creamy white beans do double duty. Blend half with the cream cheese and a little broth to thicken the chili, while leaving the rest whole for texture. Rinse and drain canned beans before using to reduce sodium. Great Northern, navy, or butter beans are good substitutes.
- Cream cheese - Adds richness and gives the chili a smooth, velvety texture. Soften it and cut it into chunks before blending with some of the beans and broth. Blending fully incorporates the cream cheese into the thickened base, rather than leaving pieces to melt into the chili.
- Cayenne pepper - Adds a little heat without overpowering the chili. Use more or less to taste.
- Corn kernels (fresh or frozen) add a punch of sweetness and a burst of color. There's no need to thaw frozen corn before adding it to the pot. Our favorite trick for cooking fresh corn is microwaving corn in the husk!
The recipe card below includes ingredient amounts, step-by-step instructions, and nutritional information.
How to make white chicken chili with cream cheese
Use these pictures to guide you as you make the recipe. The complete instructions are in the recipe card.
Blend beans and cream cheese
Blend half the beans with the cream cheese and a little chicken broth until creamy. This mixture will thicken the chili later. A food processor or immersion blender works.
Sauté onion, garlic and spices
Sauté the onion until softened, then add the garlic, cumin, oregano, paprika, and cayenne. Cook briefly to bring out the spices' flavor.
Add chicken, beans, corn, and chiles
Stir in the remaining broth, shredded chicken, remaining whole beans, corn, and green chiles with their juices. Bring to a boil, then reduce the heat and simmer.
Make it thick and creamy
Stir in the blended bean and cream cheese mixture and simmer for about 5 minutes, until the chili is hot, thick, and creamy. Finish with lime juice and your favorite toppings.
FAQ
The blended white beans and cream cheese act as the main thickener in this white chicken chili. Simmering the chili uncovered also helps reduce the liquid and thicken the broth. For an even thicker consistency, stir together 1 tablespoon cornstarch and 1 tablespoon cold water, add the slurry to the chili, and simmer for a few minutes until thickened.
Cream cheese gives the broth its rich, creamy consistency. For even more creaminess, add a dollop of sour cream or Greek yogurt and shredded cheese to individual bowls, allowing them to melt into the hot chili. chili.
What to Serve with White Chicken Chili
Toppings: Set out shredded Monterey Jack or cheddar cheese, avocado, sour cream or Greek yogurt, cilantro, green onions, jalapeños, and lime wedges so everyone can customize their bowl.
For a party: Add easy guacamole dip and tortilla chips for an easy appetizer while the chili simmers.
More Southwestern Chicken Recipes
If you enjoy the flavors in this white chicken chili, try one of these easy Southwestern-inspired chicken recipes next:
- Cowboy Chicken – Baked chicken topped with black beans, corn, tomatoes, peppers, and melted cheese.
- Chicken Tortilla Soup – A hearty chicken soup with black beans, corn, hominy, and plenty of fresh toppings.
- Ground Chicken Tacos – Crispy baked tacos filled with seasoned ground chicken and cheese for an easy weeknight dinner.
Would you like more easy, healthy, carb-conscious recipes?
📋 Recipe
Easy White Chicken Chili with Cream Cheese
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Ingredients
- 30 ounces cannellini beans 2 cans, rinsed and drained; Great Northern, navy, or butter beans may be substituted
- 4 ounces cream cheese softened and cut into chunks
- 32 ounces chicken broth, low-sodium divided; or vegetable broth
- 1 teaspoon olive oil
- 1 cup onion, diced about ½ white onion
- 2 garlic cloves pressed or minced
- ½ teaspoon ground cumin or coriander
- ½ teaspoon dried oregano
- ¾ teaspoon sweet paprika
- ⅛ teaspoon cayenne pepper to taste
- 4 cups cooked chicken (16 ounces) shredded or diced. Rotisserie chicken or other leftover chicken with simple seasoning works well
- 1 ½ cups corn kernels fresh or frozen; do not defrost frozen corn
- 4 ounces diced green chilies including juices 1 can, undrained
- ¼ teaspoon salt or to taste
- ⅛ teaspoon black pepper
- 1 Tablespoon lime juice more for serving
- Optional toppings: fresh chopped cilantro, sliced green onion, shredded cheese, sour cream, avocado, tortilla strips
Instructions
- Place half the beans, cream cheese, and ¼ cup chicken broth in a food processor and blend until smooth. Alternatively, combine them in a deep bowl or measuring cup and blend with an immersion blender until smooth. Set aside.
- Heat olive oil in a large pot over medium-high heat. Add onions and sauté for about 5 minutes or until softened.
- Add garlic, cumin, oregano, paprika, and cayenne pepper, and cook for one more minute.
- Add the remaining chicken broth, remaining unprocessed beans, chicken, corn, and mild green chiles to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for about 10 minutes.
- Add pureed bean and cream cheese mixture, salt, and pepper to the pot, stir to combine, and simmer for about 5 more minutes or until the chili is thick and creamy.
- Stir in lime juice before serving with assorted toppings.
Notes
- Soften cream cheese: Let cream cheese sit at room temperature for about 30 minutes, or microwave it in 10-second intervals until softened but not melted.
- For thicker chili: For more thickness, simmer uncovered a little longer or add a slurry of 1 tablespoon cornstarch mixed with 1 tablespoon cold water and simmer for a few minutes.
- For creamier chili: For extra creaminess, top individual bowls with sour cream or Greek yogurt and shredded cheese.
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Nutrition
Rebecca McCathren says
This is one of my go to recipes. It's great with tortillas chips, lime, and cheese and also pairs with cornbread. I just looked at the calories and although there is a number there, the recipe doesn't include the size of the serving.
Marjory Pilley says
Hi! There are 6 servings,
Deborah says
We've enjoyed many of your recipes. Our latest try was your Creamy White Chicken Chili with Cream Cheese. Delicious! Looking forward to having it again soon.
Thanks!
Deborah
Marjory Pilley says
I'm so happy you enjoyed it! It's a great time of the year to make it! Cheers!
Gunndog says
This is my absolute favorite chili recipe. We add some cilantro to ours!
Marjory Pilley says
I'm so happy you enjoy it. Everything is better with cilantro!
healthy chicken soup recipes says
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Clara D. says
Found this recipe with Chat GTP to use up ingredients that needed to be used namely three partial bags of shredded rotisserie chicken, excess cooked white beans, limes a little past prime and cream cheese. This filled the bill tremendously. A meal that cost less than $5 in ingredients that is including the side of cornbread and should give us at least 6 meals.
Thanks for helping me make more room in the freezer for holiday shopping and save money in the process.
Marjory Pilley says
Thank you so much for circling back and sharing how you used it. I’m so happy you enjoyed it.
Meseidy says
What a great and comforting family dinner!
Wendy Jo Peterson says
This looks right up my alley! I'm wondering about replacing goat cheese for the cream cheese...any thoughts on balancing flavors? I love the tang with the spice! Looks so creamy and delicious...thanks for sharing!
Marjory says
Thanks for your comment. Goat cheese would be great! You might want to just replace the Colby Jack with the goat cheese.