Name: Creamy White Chicken Chili Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 medium yellow onion, diced; 2 cloves garlic, minced; 2 (14 oz.) cans low-sodium chicken broth, about 3.5 cups; 2 (4 oz.) cans diced green chiles; 1 (15 oz.) can whole kernel corn, drained; 2 (15 oz.) cans white beans (cannellini or great Northern beans), drained and rinsed; 1 tablespoon lime juice; 2 cups shredded rotisserie chicken or cooked chicken, about 1 lb.; 1 teaspoon cumin; 1/2 teaspoon chili powder; 1/2 teaspoon oregano; 1/2 teaspoon paprika; 1/2 teaspoon ground coriander; 1/4 teaspoon cayenne pepper; Salt and pepper, to taste; 8 oz. cream cheese, softened and cubed; Fresh chopped cilantro, about 1 tablespoon plus extra for garnish; A dollop of sour cream; Monterrey Jack or Pepper Jack cheese, shredded; Tortilla strips; Sliced avocados; Sliced jalapenos

There’s something so comforting about a bowl of warm, creamy chili that's a little different from the usual tomato-based version. This Creamy White Chicken Chili Recipe offers a velvety texture packed with gentle spices and hearty ingredients that truly make it a standout in my dinner rotation.

The image shows a ladle lifting a thick creamy soup filled with visible chunks of yellow corn, white beans, shredded light chicken, and small green herb pieces. The soup inside the white pot has a warm creamy yellow-orange color with specks of black pepper and green herbs scattered throughout. In the background, some slices of avocado add a touch of fresh green color resting on the soup surface. The texture appears smooth but chunky with bits of ingredients spread evenly. The pot sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy White Chicken Chili Recipe
Top Tip
How to Serve Creamy White Chicken Chili Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy White Chicken Chili Recipe

Why You'll Love This Recipe

This recipe quickly became a favorite in my kitchen because it uniquely balances creaminess and spice without overwhelming heat, and it's easy to make with pantry staples and leftover chicken.

Comforting Creaminess: The cream cheese melts into the broth, creating a luscious and smooth texture that feels indulgent yet homey.
Flavorful but Balanced: A blend of spices like cumin, coriander, and a hint of cayenne deliver warmth without overpowering the mild flavor.
Minimal Fuss, Maximum Flavor: Using rotisserie chicken saves time, making weeknight meals stress-free yet satisfying.
Customizable Toppings: Whether you like it spicy, cheesy, or with fresh avocado, you can tailor it to your taste every single time.

A bowl filled with creamy yellow soup containing chunks of white beans, yellow corn, and shredded light brown chicken pieces, topped with thinly sliced white cheese, green avocado slices, and crunchy golden brown tortilla strips on one side. A dollop of thick white cream rests near the center, garnished with fresh green herbs and freshly ground black pepper. Two lime wedges, showing a pale green outer skin and light yellow-green flesh, are placed on top. The ceramic bowl is white with subtle brown speckles and sits on a dark brown plate, all set on a white marbled surface. A silver spoon rests inside the bowl at the front photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Creamy White Chicken Chili Recipe plays a crucial role in building layers of flavor and texture. Here’s why they work well together and a few shopping tips to get you started on the right foot.

Flat lay of a medium yellow onion, two whole brown garlic cloves, fresh diced green chiles in a small white ceramic bowl, drained whole kernel corn in a small white ceramic bowl, drained white beans in a small white ceramic bowl, a small white bowl of cumin powder, another small white bowl containing chili powder, oregano, paprika, ground coriander, and cayenne pepper arranged side by side, a few whole white eggs with clean shells, cubed cream cheese on a simple white plate, shredded cooked rotisserie chicken neatly piled, a small white bowl of lime juice, fresh chopped cilantro scattered and in a small white bowl, a dollop of sour cream on a white ceramic dish, shredded Monterey Jack cheese on a white plate, thin golden tortilla strips on a plain white dish, sliced green jalapenos and sliced avocado arranged simply on white ceramic dishes, all ingredients fresh and natural, perfectly symmetrical layout placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Yellow onion: Adds sweetness and a solid flavor base—make sure to dice it small so it softens nicely without overpowering.
Garlic: For that aromatic warmth; don’t skip it or the chili will lack depth.
Chicken broth: Low-sodium lets you control salt levels and ensures your chili is rich without being salty.
Diced green chiles: Bring subtle heat and a bright, tangy contrast to the creaminess.
Whole kernel corn: Adds a little sweetness and crunch that balances the softer beans and chicken.
White beans (cannellini or Great Northern): Creamy beans that add protein and bulk; rinsing them helps reduce excess sodium.
Spices (cumin, chili powder, oregano, paprika, coriander, cayenne): Combined, they create warmth and complexity. Fresh spices always give a better punch.
Cream cheese: The secret to that velvety texture; it melts into the chili and enriches every spoonful.
Rotisserie chicken: Perfect for convenience and moisture—it stays tender and juicy.
Lime juice and cilantro: Fresh brightness that cuts through the richness, making the flavors pop.
Toppings (sour cream, cheese, tortilla strips, avocado, jalapeños): These let you personalize every bowl for texture and flavor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Creamy White Chicken Chili Recipe is how easy it is to make it your own. I love to switch up the toppings or add a little extra kick depending on the day.

Variation: Sometimes I swap out the canned green chiles for fresh roasted poblano peppers for a smoky twist—super delicious!
Spicy Kick: Adding extra jalapeños or a dash more cayenne if I’m craving heat, but it’s absolutely fine mild too.
Vegetarian version: Omit the chicken and double the beans or add diced sweet potatoes for heartiness.
Thicker chili: Blend a larger portion of the chili before adding the cream cheese to make it ultra-creamy.

Step-by-Step: How I Make Creamy White Chicken Chili Recipe

Step 1: Soften the Base

Start by sautéing the diced yellow onion in a tablespoon of olive oil over medium-high heat until they become soft and translucent—usually about 5-7 minutes. This slow softening draws out their sweetness. Add the minced garlic and sauté just 30 seconds more to avoid burning but get that garlicky aroma going.

Step 2: Build Your Broth

Pour in your chicken broth, then stir in the diced green chiles, corn, and drained white beans. Sprinkle the cumin, chili powder, oregano, paprika, coriander, cayenne, salt, and pepper over everything. Give it all a good stir to mix the spices evenly throughout the pot. Bring the mixture to a rolling boil, then reduce heat to medium-low and let it simmer for 15 minutes. This step really lets the flavors marry beautifully.

Step 3: Blend for Creaminess

To get that signature creamy texture, ladle out about a cup of the chili and puree it in a food processor or carefully blend it using an immersion blender directly in the pot, then stir it back in. It’s a little trick I picked up that thickens the chili naturally without adding any cream or flour.

Step 4: Melt In the Cream Cheese and Chicken

Next, add the softened, cubed cream cheese along with your shredded rotisserie chicken. Stir frequently until the cream cheese is completely melted and the chicken is heated through. This step usually takes about 5 minutes. Make sure the cream cheese is softened beforehand to avoid clumps.

Step 5: Brighten and Finish

Finally, stir in fresh lime juice and chopped cilantro. Let the chili simmer for a few more minutes. You’ll notice it thickens a bit more as it stands, so don’t worry if it looks slightly looser at first.

Serve hot with all your favorite toppings and get ready to dig in!

Top Tip

From my experience, those little details make a big difference in this Creamy White Chicken Chili Recipe. I’ve learned the hard way that patience with simmering and blending can turn a good chili into a seriously amazing one.

Softening the Onion: Take your time here—soft onions develop sweetness that balances the spices perfectly.
Low-Sodium Broth: I recommend using low-sodium broth so you can add salt gradually—prevents oversalting, which can mask other flavors.
Puree a Portion: Always blend some of the chili! It’s the secret step that adds richness without extra fat.
Use Softened Cream Cheese: Soft cream cheese blends seamlessly; cold chunks can result in lumps, so plan ahead!

How to Serve Creamy White Chicken Chili Recipe

white chicken chili - Serving Suggestion

Garnishes

For me, garnishes are what turn a great bowl into an experience. I love topping my creamy white chicken chili with a dollop of sour cream for extra creaminess, a handful of shredded Monterey Jack cheese that melts just right, crunchy tortilla strips for texture, and fresh cilantro for that herbal bite. When I’m feeling fancy, sliced avocado and jalapeños add creamy coolness and a nice kick.

Side Dishes

This chili pairs wonderfully with warm cornbread or a simple side of tortilla chips to scoop it up. I’ve also enjoyed it alongside a crisp green salad with a tangy vinaigrette to balance the richness.

Creative Ways to Present

Once, I served this chili in mini bread bowls at a casual family gathering—such a hit! It’s also lovely over a bed of rice or quinoa for a heartier meal. If you want to impress, layering it in a clear bowl with colorful toppings creates a beautiful visual inviting everyone to dig in.

Make Ahead and Storage

Storing Leftovers

When I have leftovers (which happens often!), I store them in an airtight container in the fridge. The chili actually tastes better the next day as the flavors deepen. Just be sure to cool it completely before refrigerating.

Freezing

Freezing is totally doable! I portion the chili into freezer-safe containers or bags, leaving some space for expansion. It freezes well for up to 3 months. Just thaw overnight in the fridge before reheating.

Reheating

I reheat leftovers gently on the stovetop over medium-low heat, stirring frequently. Adding a splash of chicken broth or water helps loosen it up if it thickened too much. Avoid microwaving at high heat to prevent curdling of the cream cheese.

Frequently Asked Questions:

Can I use fresh chicken instead of rotisserie?

Absolutely! You can poach, grill, or roast your chicken beforehand. Just make sure it’s shredded before adding it to the chili so it melds properly with the creamy base.

Is this recipe spicy?

The spice level is mild to moderate thanks to the blend of spices and just a touch of cayenne. You can easily adjust by adding more jalapeños or cayenne if you like things hotter.

What can I substitute for cream cheese?

If you prefer, you can substitute cream cheese with a mix of sour cream and cream or use mascarpone for a similar creamy effect. Just keep in mind that melting and texture might vary slightly.

Can I make this in a slow cooker?

Yes! Sauté your onions and garlic first, then add all ingredients except cream cheese and fresh herbs to the slow cooker. Cook on low for 4-6 hours. Stir in cream cheese, lime juice, and cilantro during the last 15 minutes for the best flavor and texture.

Final Thoughts

This Creamy White Chicken Chili Recipe never fails to feel like a warm hug after a busy day. It’s forgiving, flavorful, and easy to make with ingredients you might already have on hand. I hope you give it a try and love it as much as I do—it’s a new classic waiting to be part of your family’s meal rotation!