Go Back
+ servings
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 Recipe with Cream Cheese

Course: Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 10
Calories: 591kcal
White Chicken Chili with cream cheese is the ultimate creamy comfort food! This recipe is loaded with everything good and so comforting on a cool night. We top ours off with avocado, jalapenos, sour cream, and more.
Print Recipe


  • 2 onions diced
  • 1 tablespoon minced garlic
  • 2 tablespoons 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 great northern white beans 15.5 ounce cans, fully drained and rinsed
  • 3 cans diced green chiles 4 ounce cans, drained
  • 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 fresh cilantro chopped
  • 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


  • 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.
  • 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)
  • 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.
  • Top with as many or as few optional toppings as you desire. I used them all! The more the merrier.
  • Enjoy!



*** 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.


Calories: 591kcal | Carbohydrates: 48g | Protein: 39g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 113mg | Sodium: 700mg | Potassium: 1419mg | Fiber: 10g | Sugar: 5g | Vitamin A: 855IU | Vitamin C: 14.6mg | Calcium: 240mg | Iron: 8.2mg