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Creamy White Chicken Chili with Cream Cheese

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CREAMY WHITE CHICKEN CHILI made with CREAM CHEESE is the ultimate comfort food! Made in minutes and feeds up to 16 people! Freeze some for a delicious meal later. THE BEST WHITE CHICKEN CHILI EVER!

CREAMY WHITE CHICKEN CHILI made with CREAM CHEESE is the ultimate comfort food! The best White Chicken Chili recipe out there!

CREAMY WHITE CHICKEN CHILI made with CREAM CHEESE is the ultimate comfort food! Made in minutes and feeds up to 16 people! Freeze some for a delicious meal later. THE BEST WHITE CHICKEN CHILI EVER!

THIS RECIPE!!! Since I cook so much, it takes a lot for me to get really really really excited about a new recipe. This Creamy White Chicken Chili with Cream Cheese blew my dang socks off! It’s SO easy (just how I like my recipes) and made in minutes. You can have the ultimate comfort food on your table (and in your freezer for later feasting) in about 30 minutes! You won’t be disappointed, trust me! 

CREAMY WHITE CHICKEN CHILI made with CREAM CHEESE is the ultimate comfort food! Made in minutes and feeds up to 16 people! Freeze some for a delicious meal later. THE BEST WHITE CHICKEN CHILI EVER! CREAMY WHITE CHICKEN CHILI made with CREAM CHEESE is the ultimate comfort food! Made in minutes and feeds up to 16 people! Freeze some for a delicious meal later. THE BEST WHITE CHICKEN CHILI EVER!

This Creamy White Chicken Chili with Cream Cheese is loaded with everything that makes White Chicken Chili a favorite; chunky chicken, lots of spices, beans, fresh cilantro, and green chiles. YUM! Then to kick things up a big notch, I added heavy cream and cream cheese. TO DIE FOR! It was good on its own, but it was REALLY GREAT with all the creaminess. This recipe is meant for a crowd (up to 14!), but I’m selfish. I didn’t share it with anyone and instead froze a bunch for later. I’m already looking forward to eating it all Fall, the best! The best Creamy White Chicken Chili EVER! (and the easiest…win win!)

CREAMY WHITE CHICKEN CHILI made with CREAM CHEESE is the ultimate comfort food! Made in minutes and feeds up to 16 people! Freeze some for a delicious meal later. THE BEST WHITE CHICKEN CHILI EVER! CREAMY WHITE CHICKEN CHILI made with CREAM CHEESE is the ultimate comfort food! Made in minutes and feeds up to 16 people! Freeze some for a delicious meal later. THE BEST WHITE CHICKEN CHILI EVER!

If you make this Creamy White Chicken Chili with Cream Cheese…please don’t let me down by forgetting ALL THE TOPPINGS! Go as crazy as possible…tortilla strips, sour cream, cilantro, avocado, jalapeños, or shredded cheese! You can’t go wrong…unless you skip them all together! Make this a feast…you deserve it! You just slaved away in the kitchen for around 30 minutes…whew! :)

CREAMY WHITE CHICKEN CHILI made with CREAM CHEESE is the ultimate comfort food! Made in minutes and feeds up to 16 people! Freeze some for a delicious meal later. THE BEST WHITE CHICKEN CHILI EVER!

I hope this Creamy White Chicken Chili with Cream Cheese makes all of your comfort food dreams come true. I know it did mine! Speaking of…it’s calling my name. Enjoy!

Yields 10-14

Creamy White Chicken Chili with Cream Cheese

15 minPrep Time

30 minCook Time

45 minTotal Time

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Ingredients

  • 2 medium onions, diced
  • 1 tablespoon minced garlic
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon olive oil
  • 2 pounds COOKED chicken, cubed (or 2 lbs cooked shredded rotisserie chicken)
  • 32 ounces low sodium chicken broth
  • 4 cans (15.5 ounces) great northern white beans, fully drained and rinsed
  • 3 cans (4 ounces) diced green chiles
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon chili powder
  • 1/2 cup freshly chopped cilantro
  • 8 ounces low fat cream cheese, cubed
  • 1 cup heavy cream
    • optional toppings
  • Tortilla chips or strips
  • sliced jalapeños
  • chopped cilantro
  • shredded Mexican blend cheese
  • sour cream
  • sliced avocado
  • lime juice

Instructions

  1. In a 6 qt dutch oven or stock pot, saute the onions and garlic in the olive oil and lime juice over medium high heat. Cook until the onions are fragrant and translucent.
  2. Add in the cooked chicken, chicken broth, beans, chiles, and seasoning. Bring to a boil, stirring often, and then reduce heat to simmer. Simmer uncovered for 30-45 minutes, or until it's the thickness you desire. Stir occasionally. I let mine simmer for a full hour to let all the flavors blend fully and to get a nice thickness. It would have been ready to go after 30 minutes, so just do what you like best! *** (See below for Slow Cooker Instructions)
  3. Turn off the heat and stir in the cubed cream cheese. Stir constantly until the cream cheese melts and incorporates completely. Stir in the heavy cream.
  4. Top with as many or as few optional toppings as you desire. I used them all! The more the merrier.
  5. Enjoy!
  6. *** You can also make this in a slow cooker! Complete step 1 above and then add all the ingredients to a large slow cooker. Cook on low for 6-8 hours or high for 2-4. Once hot and thickened to your liking, continue with step 3. Enjoy!
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https://www.thecookierookie.com/creamy-white-chicken-chili-cream-cheese/

 

 

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Comments

    • I think it could. I haven't tried it that way but I don't see why not. I would saute the onions/garlic...then add everything except the cream and cream cheese to the slow cooker. Cook on low for 4 or so hours...then while its still really hot add in the cream and cream cheese. Let me know if you try it that way and it's a success!
      Reply

  12. This recipe sounds wonderful & thanks to you it's at the top of my list for the 1st signs of Fall! I do however have a concern about the already cooked chicken getting too dry with all the additional cooking. I wonder if adding it later in the recipe might help? Would love your thoughts/response.
    Reply

    • It's basically just heating up on the stove for 30 min-an hour. Since everything is added at that time, it should be totally fine. It didn't get dry for us. But if you're adding already hot chicken, you can totally add it at the end! Hope you LOVE the chili!
      Reply

  15. How well does it freeze? I'm going to try this after my next grocery trip but if it doesn't freeze well I'll probably cut the recipe in half. :)
    Reply

    • I had one person tell me they didn't like the way it froze with the cream in there, but we didn't have a problem at all. It froze well for us. Maybe make a half batch this time and decide for next time? We heated ours up on the stove and had a great experience. Hope that helps!
      Reply

  17. Can I put this all together in the crock pot and in frig over night, then plug in tomorrow? Long day and lots of cooking to do !! Thanks
    Reply

    • It should be fine, just leave out the cream and cream cheese until tomorrow. Cook on high for 4 hours or low for 6-8 and then stir in the cream/cream cheese just before serving. I haven't made it this way but I've had a couple people comment that it worked out great. If you place everything in there the night before I would just refrigerate the crockpot insert covered overnight and then pop it in the crockpot when your'e ready! Hope you love it!
      Reply

  19. For the crock pot recipie, will it cook the chicken on its own? Or do i add already cooked chicken? I have used slow cooker recipies before that just call for raw chicken and the slow long process cooks the chicken just fine.
    Reply

  20. Hi! I'm making the chili as we speak in the crock pot and was wondering how long should I cook it for? I added the chicken in already cooked and all other ingredients. Do you suggest at least 3 hours on high?
    Reply

  23. Hello. You mentioned you froze this soup for later eating. Did you freeze it with the cream cheese and heavy cream included? If so, how did it turn out after the defrosting?
    Reply

  29. If preparing in a crock pot, do you think that uncooked chicken breasts work just as well? They can be shredded up when done and then put back in for the additional time. Maybe cut them in half to be sure they are done in the 6 hours?
    Reply

  31. I just made this for my company's Chili Cook=Off and someone else had a Creamy White Chili, too. I was totally bummed. Yet, my white chili was totally eaten, The bottom of the crock pot scrapped. Yet, the other was almost totally left.I marinated the chicken a day and a half in a bacon vinaigrette. That put a nice touch to the flavors.
    Reply

  37. I just made this for my family tonight and it was a big hit! So delicous! I was missing one can of the beans, but it still turned out fantastic! Great recipe! Thank you!
    Reply

  38. I made this in my crockpot last night. It is absolutely delicious. The only chili I've ever made was my moms recipe, but now I've got another recipe for my collection! ! Now to see if it passes the hubby test 😏
    Reply

  39. I am making this for a school Chili Supper. How many quarts would you say this recipe makes? Thank You, so excited to try!!
    Reply

  40. I prepared this tonight in the crock pot, but accidentally put the cream cheese and heavy cream in at the beginning, so it is not very thick. Any ideas on how I could thicken it up now?
    Reply

  41. I just made this for dinner tonight and I have to say this was the BEST White Chicken Chili I have ever tasted! I asked my husband if it would be wrong of me to lick the bowl. lol. This recipe will definitely be going into the keep pile. Thank you so much for sharing it. I've already go folks asking for it based on my post on Facebook about it.
    Reply

  42. I have been looking for days for a creamy white chicken chili recipe I can make with my crock-pot for our company holiday party tomorrow. I just couldn't resist this recipe and had to try it! We call it the SOUP-er Bowl and I hope with this recipe I can win that Golden Ladle. The pictures seriously made my mouth water just looking at it. I intend on making this tonight and serving tomorrow. I will report back how it turned out. Thank you for a great time friendly recipe!
    Reply

  43. Just made this recipe tonight and it's amazing. This will now be the only White Chicken Chili I make. However, prep for me was WAY longer than 5 minutes! Chopping onion, mincing garlic, squeezing fresh limes, chopping cilantro, deboning chicken, opening 7 cans, measuring 6 spices, cubing cream cheese took me 30+ minutes. I must say it was worth it, but will definitely start prepping sooner next time.
    Reply

    • Thanks Deb, so glad you loved it! I will say I take shortcuts such as buying chopped rotisserie chicken and minced garlic in a jar, but I know everyone's prep is different. I'll add some time to the prep. Have a very Merry Christmas!
      Reply

    • The beans should be drained and rinsed but you can throw the chiles right in. If you want it to be slightly less spicy, you can drain and rinse those as well. Enjoy!
      Reply

    • I’m sorry I don’t currently have that software on the site. I haven’t found a reliable app/plugin. I know some people really like my fitness pal when calculating on their own. Hope you enjoy the recipe!
      Reply

  46. Made this for dinner tonight and it was absolutely delicious!! Hands down the best chili I've ever made. Thank you so much for the recipe!
    Reply

  47. Hi!! This is simmering away on the stove right now and I must say--it smells So Good! My white chili recipe has been in storage for quite some time, and sounded so good on a snowy night like tonight! I did buy the pre-chopped onions and I used the minced garlic to save time and everything was quick and easy:) Can't wait to add the cream cheese and cream and more--eat it with sweet corn cake!! Thanks so much for a recipe that appealed to me and my busy schedule. I'm settling down to check out more of your recipes as it summers! Thanks again and Happy New Year!
    Reply

  48. This recipe looks AMAZING! I'm thinking about entering a chili cook-off contest at the hospital where I work. Definitely think this one could compete! Thank you so much again!
    Reply

  49. Made this w/ leftover turkey after Thanksgiving (a very similar recipe w/ the same ingredients). I also added a can of garbonzzo beans (loved this addition) and added crushed tortilla chips towards the end of cooking to thicken the soup. Have used just a dollop of cream cheese and dollar of sour cream instead of cream) and it was just as tasty!
    Reply

  50. Looks fabulous. My only question is that I would want to cook this at least an hr as you personally suggested to meld the favors, wouldnt the chicken become over cooked and become tough?
    Reply

  53. This looks amazing! I have all the ingredients to make this tomorrow for the Super Bowl. If I make it in the slow cooker, would I Still use COOKED chicken or do I use uncooked?
    Reply

  54. This recipe is very similar to the one I use for White Chili but instead of the cream cheese I use sour cream and whipping cream blended together. I don't like the way the cream cheese pills (is that a cooking term?) when melting and requires constant attention to melt/blend in.Love your blog Becky! Have been using a lot of your recipes.
    Reply

  57. Hi!! My husband and I love love love this chili recipe. I made a riff on it making enchiladas with the same ingredients that I'm going to feature on my blog, cookingsavvyblog.com - I hope that's okay with you! I am going to link this recipe to my post so my followers know my inspiration came from you. I'd love to have your support since we love your recipes so much!Savannah, Cooking Savvy
    Reply

  58. WOW!!!!! I am a big foodie and made this for dinner last night! What an easy and fresh soup to make. It is now one of me and my husbands favorite chili recipes!! It also makes enough to eat on for a week or if you want to freeze for later. Thank you for the recipe. I can't wait to try other recipes!
    Reply

  60. I have made this twice now and both time it is fabulous! I think the best additional topping is adding more lime juice. It just hits this all ready yummy dish out of the park!
    Reply

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