This creamy white chicken chili has been a weekday savior in my kitchen for years. I discovered the combination of shredded chicken, soft white beans and melted cream cheese on a blustery evening when I wanted something warm, fast, and a little comforting without being heavy. The first spoonful—rich, slightly tangy from the chiles, and silky thanks to the cream cheese—sold the whole family. It’s the sort of bowl that gets passed around with bowls and blankets because it makes the entire house feel cozy.

What makes this version special is the balance between bright chile flavor and the gentle creaminess that keeps the dish from feeling monotonous. The beans provide body and fiber, the chicken brings the savory backbone, and the cream cheese gives the broth a velvety mouthfeel that clings to every spoonful. I usually double the batch when friends come over; there’s always someone asking for the recipe. It’s unfussy, forgiving, and ideal for nights when you want big flavor with minimal fuss.

Ingredients

• Chicken (3–4 boneless, skinless breasts, about 1.5 lbs): Choose breasts with even thickness—if they’re very thick, halve them horizontally for even cooking. I prefer organic or free-range for flavor; poaching in the broth keeps them moist.
• White beans (2 cans, 15 oz each): Cannellini or great northern beans work best for a creamy body. Drain and rinse to remove excess sodium and canning liquid.
• Chicken broth (4 cups): Low-sodium is ideal so you can control seasoning. Use a good-quality boxed broth or homemade stock for depth.
• Cream cheese (8 oz): Full-fat yields the creamiest texture; soften at room temperature for easier incorporation. If you’re in a pinch, Neufchâtel works, though it’s slightly less rich.
• Diced green chiles (2 cans, 4 oz each): Mild heat and green chile brightness balance the richness. Hatch chiles are delightful if you can find them.
• Onion (1 medium): Yellow or sweet onion, finely chopped. Sauté until translucent to release natural sugars that deepen the base flavor.
• Garlic (3 cloves): Minced fresh garlic adds sharp, aromatic lift—don’t use pre-minced if you can avoid it.
• Spices: 2 teaspoons ground cumin and 2 teaspoons chili powder. Toast briefly in the pan with the chicken to bring out their oils and fragrance.
• Fresh cilantro (optional): Chopped for garnish—adds a clean herbal finish that brightens each spoonful.

Instructions

Prep the aromatics and chicken: Chop the onion into small dice and mince the garlic so it releases evenly into the broth. Trim any excess fat from the chicken breasts. Having ingredients prepped before you heat the pan speeds the process and prevents overcooking. Sauté onion and garlic: Heat 1 to 2 tablespoons of olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent and glossy—about 5 minutes. Add the garlic and cook for another 30–60 seconds until fragrant; avoid browning the garlic to prevent bitterness. Cook the chicken with spices: Increase heat to medium-high, add the diced or lightly sliced chicken breasts to the pot and sprinkle with 2 teaspoons ground cumin and 2 teaspoons chili powder. Sear the chicken pieces, stirring frequently, until no longer pink inside—about 7–10 minutes depending on size. You’re aiming for opaque flesh and lightly caramelized edges for flavor. Add broth and beans, simmer: Pour in 4 cups low-sodium chicken broth and add the drained white beans. Bring the pot to a gentle simmer, then lower the heat and simmer uncovered for about 15 minutes to let flavors meld and to tenderize the chicken further. Taste and adjust seasoning with salt if needed. Melt in cream cheese and finish with chiles: Reduce heat to low. Cut the 8 oz cream cheese into cubes and stir them into the hot broth until melted and fully incorporated, creating a silky broth. Add the two 4-oz cans of diced green chiles and simmer gently for an additional 5 minutes to marry the flavors. If you prefer a smoother texture, use an immersion blender briefly to break down a portion of the beans—leave some whole for body. Serve and garnish: Ladle the chili into bowls and garnish with chopped fresh cilantro if desired. Serve with warm tortillas, tortilla chips, or a wedge of lime to brighten the bowl.

Storage Tips

Cool the chili to room temperature for no more than two hours, then transfer to airtight containers. Refrigerate for up to 4 days or freeze in meal-sized portions for up to 3 months. Thawed soups often thicken; when reheating on the stove, warm slowly over medium-low heat and add a splash of broth to restore silky consistency. Avoid boiling once cream cheese is added to preserve texture and prevent separation.

Ingredient Substitutions

If you don’t have cream cheese, substitute 1 cup of plain Greek yogurt stirred in off-heat for a tangier finish—temper it with a few spoonfuls of hot broth first to prevent curdling. Swap rotisserie chicken for cooked breasts to save time (shred before adding to the pot). Pinto beans can replace cannellini if you prefer a softer, creamier mouthfeel. For a dairy-free version, use a blended silken tofu or a dairy-free cream cheese alternative and omit traditional cream cheese.

Serving Suggestions

Serve with warm corn tortillas, saltine crackers, or tortilla chips for crunch. Garnishes like diced avocado, a squeeze of lime, shredded cheddar, or pickled jalapeños add texture and brightness. Pair the bowl with a simple side salad dressed in lime vinaigrette to cut richness, or offer roasted corn and cilantro rice for a heartier meal. This also makes a great filling for burrito bowls.

Cultural Background

White chili is an American regional favorite that likely evolved from Southwestern and Tex-Mex traditions, reimagining classic chili with white beans and poultry rather than beef and red chiles. The addition of green chiles is a nod to New Mexican flavors—Hatch chiles in particular are celebrated for their smoky, grassy notes. This version’s use of cream cheese is a modern American adaptation that creates a luxuriously smooth texture.

Seasonal Adaptations

In winter, boost heartiness by adding diced potatoes or winter squash for bulk. In summer, lighten the bowl with more fresh cilantro, lime, and charred corn. For fall gatherings, stir in roasted pumpkin puree and warm spices like smoked paprika for seasonal depth. The recipe scales well to seasonal produce and preserves—canned goods keep it year-round.

Meal Prep Tips

Prepare the base through simmering and cool completely before portioning into microwave-safe containers for grab-and-go lunches. Freeze individual portions and thaw overnight in the refrigerator before reheating. If packing for lunch, include toppings like cilantro and avocado separately to keep textures fresh. The protein and fiber-rich bowl makes an excellent make-ahead meal for busy weeks.

Ultimately, this white chicken chili with cream cheese is one of those dishes that feels like a hug in a bowl—easy to pull together, satisfying, and endlessly adaptable. Give it a try, tweak it to your preferences, and make it your own.