Welcome to the ultimate guide for creating a bowl of creamy, flavorful, and incredibly easy White Chicken Chili. This heartwarming dish is more than just a meal; it’s a comforting experience, brimming with tender chicken, wholesome creamy beans, and a carefully selected medley of savory spices. Perfect for a quick weeknight dinner, a cozy gathering, or as a convenient meal prep option, this Creamy White Chicken Chili with Cream Cheese is destined to become a cherished favorite in your recipe repertoire.
Imagine spooning into a rich, velvety chili, each bite offering a burst of flavor. It’s wonderfully versatile, allowing you to customize it with your favorite toppings. Think rich, grated cheese melting into the warmth, a dollop of cool sour cream for a tangy contrast, zesty salsa to brighten the palate, or crispy tortilla strips adding a delightful crunch. Every addition layers on another dimension of deliciousness, transforming a simple chili into an extraordinary culinary delight.
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Table of Contents
Key Ingredients for Creamy White Chicken Chili
Crafting a truly memorable White Chicken Chili starts with a foundation of fresh, high-quality ingredients. Each component plays a crucial role in building the layered flavors and creamy texture that define this dish. Here’s a closer look at the stars of our recipe:
- Chicken: The heart of the chili, providing savory depth and satisfying protein.
- Bell Peppers: Adds a touch of sweetness and vibrant color, enhancing the overall freshness.
- Onions: Aromatic base that infuses the chili with a fundamental savory flavor.
- Garlic: Essential for its pungent, earthy notes that elevate all other flavors.
- Beans: Great Northern or navy beans contribute a creamy texture and mild, earthy flavor, characteristic of white chili.
- Corn: Introduces bursts of natural sweetness and a pleasant textural contrast.
- Diced Tomatoes and Chilies: Provides a subtle tang and a gentle warmth, along with a hint of texture.
- Broth: Forms the liquid base, enriching the chili with a savory, cohesive flavor.
- Cream Cheese: The secret ingredient for achieving an irresistibly rich and velvety consistency.
- Grated Cheese: Adds extra creaminess and a sharp, savory note that melts beautifully into the chili.
- Homemade Chili Seasoning or Store-Bought Package: A blend of spices is vital for the chili’s signature robust and aromatic profile.
Choosing the Best Beans for Your White Chicken Chili
The choice of beans is pivotal in defining the character and texture of your White Chicken Chili. For this recipe, I primarily recommend using canned Great Northern beans or navy beans. Both varieties are known for their tender texture and mild flavor, which perfectly complement the creamy base of white chili without overpowering the other ingredients.
Great Northern beans are medium-sized, oval-shaped beans with a delicate flavor and a powdery, mealy texture when cooked, contributing to the chili’s creaminess. Navy beans, also known as haricot beans, are small, white, oval beans that cook down very soft, making them excellent for thickening the chili and adding to its luxurious mouthfeel.
If Great Northern or navy beans aren’t readily available, you have other excellent options. Cannellini beans, also known as white kidney beans, are larger with a slightly firmer texture and a nutty flavor. They hold their shape well and provide a lovely contrast. Garbanzo beans (chickpeas) can also be used, offering a firmer bite and a distinct, nutty taste. No matter which you choose, always remember to drain and rinse canned beans thoroughly to remove excess sodium and any starchy liquid that could make your chili watery or alter its flavor.
Selecting the Perfect Chicken for Your Chili
The type of chicken you choose will significantly influence the flavor and texture of your White Chicken Chili. Both boneless, skinless chicken thighs and breasts are excellent options, and even cooked rotisserie chicken offers a fantastic shortcut.
Chicken Breasts: These are a lean and versatile choice, known for their tender texture and mild flavor. When cooked and shredded or diced, chicken breasts easily absorb the rich flavors of the chili. They are ideal if you prefer a less fatty, lighter chili. While they can sometimes be less flavorful than dark meat, the creamy, robust nature of this dish ensures they shine through beautifully.
Chicken Thighs: My personal preference for this recipe, chicken thighs are celebrated for their richer, juicier flavor and more tender texture compared to breasts. Their slightly higher fat content adds an incredible depth and richness to the chili, contributing to a more luxurious and satisfying consistency. If you’re looking for a chili with maximum flavor and a comforting, hearty feel, chicken thighs are an outstanding choice. Just be mindful that they will slightly increase the calorie count.
Cooked Rotisserie Chicken: For ultimate convenience, pre-cooked rotisserie chicken is a game-changer. Simply shred the meat and add it to the chili during the simmering stage, reducing your overall cooking time significantly. This option is perfect for busy weeknights when you want a delicious homemade meal without the extensive prep work.
Cream Cheese Substitutes and Why They Work
Cream cheese is truly the magic ingredient that transforms this White Chicken Chili into a luxuriously rich and velvety experience. Its primary role is to add a wonderfully creamy texture, making the chili smooth and incredibly satisfying to eat. Beyond texture, cream cheese also naturally thickens the chili, giving it a heartier, more substantial consistency without the need for additional thickening agents like flour or cornstarch. This not only simplifies the cooking process but also keeps the flavor pure and unadulterated.
However, if cream cheese isn’t an option, whether due to dietary preferences or simply not having it on hand, several excellent substitutes can achieve a similar creamy effect:
- Sour Cream: An equal amount of full-fat sour cream can be swapped for cream cheese. It adds a similar tang and richness, though it might be slightly thinner. To prevent curdling, ensure the sour cream is at room temperature and stir it in slowly at the end of the cooking process, just before serving, without bringing the chili back to a vigorous boil.
- Plain Greek Yogurt: For a lighter but still creamy alternative, plain full-fat Greek yogurt works well. Like sour cream, it has a tangy profile and should be tempered and added off the heat to avoid curdling. It will provide a good thickness and a fresh flavor.
- Full-Fat Coconut Milk: For a dairy-free option, full-fat canned coconut milk can be used. It will impart a subtle coconut flavor, which surprisingly complements the chili spices beautifully, adding a unique twist. Use the thick cream from the top of the can for maximum richness. Add it at the end and gently heat through.
- Heavy Whipping Cream: A few tablespoons of heavy whipping cream can provide a creamy consistency and richness. While it won’t offer the same thickening power as cream cheese, it will certainly enhance the chili’s luxurious feel. For extra thickness, you might need to simmer the chili a bit longer to reduce the liquid.
When using any of these substitutes, always add them towards the end of the cooking time. Allow them to warm through gently, stirring constantly, but avoid boiling the chili after they’ve been added to prevent any curdling or separation, ensuring your chili remains perfectly smooth and creamy.
Step-by-Step Guide: How to Make Creamy White Chicken Chili with Cream Cheese
Creating this rich and comforting White Chicken Chili is a straightforward process, promising delicious results with minimal fuss. Follow these detailed steps to achieve a perfectly balanced and creamy dish. Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Sear the Chicken: Begin by heating a teaspoon of olive oil in a large soup pot or a Dutch oven over medium-high heat. Add your diced chicken, season it generously with salt and pepper, and sear both sides until it’s no longer pink. This step is crucial for locking in flavor and creating a delicious foundation for your chili.
- Rest the Chicken: Once seared, carefully remove the chicken from the pot and set it aside on a plate. It will finish cooking later, ensuring it remains tender and juicy.
- Sauté Aromatics: Return the pot to the stove. Add the diced onions, bell peppers, and minced garlic. Sauté these aromatics until the onions become translucent and incredibly fragrant, typically about 5-7 minutes. This step builds a foundational layer of flavor for the chili.
- Deglaze the Pot: Pour the chicken broth into the pot. Use a wooden spoon or spatula to scrape up any browned bits stuck to the bottom of the pot. These flavorful bits, known as ‘fond,’ will dissolve into the broth, adding immense depth to your chili.
- Combine Ingredients: Add the previously cooked chicken back into the pot, along with the drained navy or Great Northern beans, the drained diced tomatoes and chilies, and your chosen spices. Stir everything thoroughly to combine.
- Simmer to Perfection: Bring the mixture to a rolling boil, then immediately reduce the heat to low. Cover the pot with a lid and let the chili simmer gently for about 20-30 minutes. This allows all the flavors to meld together beautifully and helps the chili begin to thicken naturally.
- Add Dairy & Corn: After simmering, remove the lid. Stir in the whole kernel corn (whether frozen or canned), the grated Colby and Monterrey Jack cheese, and the softened cream cheese. It’s important for the cream cheese to be softened to ensure it incorporates smoothly without lumps.
- Thicken and Serve: Continue to stir gently until all the cheese is melted, the cream cheese is fully combined, and the chili has thickened to your desired consistency. The dairy will add both richness and a beautiful creamy texture.
- Cool Before Serving: While tempting to dive in immediately, allowing the chili to cool for a few minutes before serving helps the flavors to fully settle and prevents accidental burns. Serve warm with your favorite toppings!
Customizing the Spice Level in Your White Chicken Chili
One of the beauties of making homemade chili is the ability to tailor the spice level precisely to your liking. Whether you prefer a mild, family-friendly dish or a chili that packs a serious punch, adjusting the heat is simple.
Most chili powder sold in grocery stores is a blend of spices designed to be mild to moderately spicy. If you are new to using chili powder or unsure about its heat, it’s always a good idea to taste a tiny bit first. Alternatively, if you’re using a store-bought seasoning packet, rely on a brand you trust and whose spice level you’re familiar with.
To increase the heat, consider these options:
- Cayenne Pepper: This is a straightforward way to add a fiery kick. Start with ¼ teaspoon and add more to taste, stirring it in during the simmering phase. Remember, a little goes a long way!
- Jalapeños or Serranos: For a fresh heat and vibrant flavor, finely dice fresh jalapeños (remove seeds for less heat) or serrano peppers and sauté them with the onions and bell peppers. You can also garnish individual servings with thinly sliced fresh or pickled jalapeños.
- Chipotle Powder: If you love a smoky heat, chipotle powder is an excellent addition. It offers a distinct smoky flavor along with its spice, adding complexity to the chili.
- Hot Sauce: For an instant boost of heat, a few dashes of your favorite hot sauce can be stirred in at the end or served on the side for individual customization.
Conversely, if you find the chili too spicy, you can mellow the heat by adding more cream cheese, a dollop of sour cream, or even a splash of milk or broth. More corn or beans can also help dilute the intensity. Always taste and adjust as you go to achieve your perfect balance of flavor and spice.
Tips to Prevent Watery White Chicken Chili
A common culinary concern when making chili is ending up with a thin, watery consistency rather than a rich, hearty bowl. Achieving that perfect, thick texture is key to a satisfying white chicken chili. Here are several effective strategies to ensure your chili is never watery:
- Incorporate Creamy Elements: As highlighted in this recipe, adding cream cheese, heavy cream, or even half-and-half is crucial. These dairy products not only add incredible richness and flavor but also significantly help to thicken the chili. Grated cheese also contributes to the thickening as it melts and blends into the broth.
- Pre-Sauté Vegetables: Sautéing onions, bell peppers, and other high-moisture vegetables like zucchini (if using) before adding them to the main pot helps to cook out some of their inherent water content. The recipe specifically instructs you to sauté the onions, bell peppers, and garlic, which is a vital step in preventing excess liquid.
- Be Mindful of High-Water Content Vegetables: If you choose to add other vegetables, be cautious with those that release a lot of water, such as zucchini or certain types of mushrooms. If you do include them, consider sautéing them separately until much of their moisture has evaporated before adding them to the chili pot.
- Drain Canned Ingredients Thoroughly: Always ensure that canned beans, diced tomatoes, and chilies are well-drained before adding them to the chili. The liquid in these cans can contribute substantially to a watery final product. A good rinse of the beans also helps remove excess starch that could thin the chili.
- Allow Ample Simmering Time: Patience is a virtue in chili making. Allowing the chili to cook longer, especially uncovered for a period, helps the liquid reduce through evaporation. As the water content decreases, the flavors concentrate, and the chili naturally thickens. This slow simmering also allows the starches from the beans to release and contribute to the creamy texture.
- Use a Slurry (If Needed): As a last resort, if your chili is still too thin, you can create a slurry. Mix a tablespoon of cornstarch with an equal amount of cold water until smooth. Stir this mixture into the simmering chili and cook for a few more minutes until it thickens. This method should be used sparingly to avoid an overly starchy taste.
Delicious Toppings and Creative Substitution Ideas
The beauty of White Chicken Chili lies not only in its rich, creamy base but also in the endless possibilities for customization through toppings. These additions can elevate the flavor, add textural contrast, and make each bowl uniquely yours. Here are some fantastic ideas for toppings and clever substitutions to inspire your culinary creativity:
- Sour Cream or Greek Yogurt: A classic choice, offering a cool, tangy contrast to the warm, spicy chili. Greek yogurt provides a similar tang with added protein.
- Grated Cheese: Beyond the cheese incorporated into the chili, extra grated Colby Jack, Monterey Jack, cheddar, or even a sprinkle of cotija cheese on top adds a final layer of savory goodness.
- Diced Avocado: Creamy, fresh avocado cubes provide a wonderful counterpoint to the chili’s richness and add a healthy fat boost.
- Sliced Jalapeños: Fresh jalapeño slices offer a crisp bite and a fresh, fiery kick. For milder heat, remove the seeds. Pickled jalapeños add a tangy crunch.
- Black Olives: Sliced black olives contribute a briny, savory note that complements the other flavors.
- Fresh Herbs:
- Cilantro: A vibrant, fresh herb that brings a bright, citrusy, and slightly peppery flavor. It’s a quintessential topping for many Southwestern-inspired dishes.
- Parsley: If cilantro isn’t your preference, fresh chopped parsley offers a milder, earthy green note and a pop of color.
- Roasted Red Peppers: For a smoky sweetness and vibrant color, thinly sliced roasted red peppers are a gourmet touch.
- Lime Wedges: A squeeze of fresh lime juice just before eating brightens all the flavors and adds a zesty finish.
- Green Onions (Scallions): Thinly sliced green onions offer a mild oniony flavor and a fresh, crisp texture.
- Crunchy Elements:
- Croutons: Unexpected but delicious, garlicky or cheesy croutons add a satisfying crunch.
- Pita Chips: Crispy pita chips, either plain or seasoned, provide a Mediterranean twist and a sturdy scoop for the chili.
- Tortilla Strips or Crushed Tortilla Chips: A classic chili topping that adds a delightful crunch and corn flavor.
Feel free to mix and match these toppings to create your perfect bowl of White Chicken Chili, exploring new flavor combinations with every serving!
Storing Your White Chicken Chili
Proper storage is essential to keep your White Chicken Chili fresh and delicious for future meals. After allowing the chili to cool completely to room temperature (this is crucial to prevent bacterial growth and condensation), transfer it to an airtight container. Tightly sealed, your leftover chili can be safely stored in the refrigerator for 3 to 4 days. This makes it an excellent option for meal prepping throughout the week, as the flavors often meld and deepen even further overnight.
Reheating White Chicken Chili for Best Results
Reheating your White Chicken Chili is straightforward, allowing you to enjoy its comforting flavors again and again. You have two primary methods:
- Microwave: For individual servings, transfer the desired amount of chili to a microwave-safe bowl. Heat on medium-high for 1-2 minutes, stirring halfway through, until thoroughly warmed. Be careful not to overheat, which can cause dairy components to separate more noticeably.
- Stovetop: For larger quantities or a gentler reheat, transfer the chili to a saucepan or Dutch oven over medium-low heat. Stir occasionally to prevent sticking and ensure even heating. Heat until the chili is steaming and warmed through, being careful not to bring it to a vigorous boil, especially if it contains cream cheese or other dairy.
If the chili has thickened too much during storage, you can add a splash of chicken broth or milk while reheating to achieve your desired consistency.
Freezing White Chicken Chili: Essential Tips
White Chicken Chili freezes remarkably well, making it perfect for long-term meal planning. Once completely cooled, transfer the chili into freezer-safe containers or heavy-duty freezer bags. Ensure you leave about an inch of headspace if using containers to allow for expansion. Tightly sealed, the chili can be stored in the freezer for 3 to 6 months.
To defrost, transfer the frozen chili to the refrigerator and allow it to thaw overnight. When reheating, you might notice some separation in the texture due to the dairy components (cream cheese, grated cheese). This is completely normal and expected. Simply stir the chili vigorously as it heats up, and it will usually reincorporate to a creamy consistency, although it might not be quite as perfectly smooth as when freshly made.
Pro Tip for Freezing: If you know you plan to freeze portions of the chili, consider holding back on adding the cream cheese and grated cheese during the initial cooking process. Instead, add these dairy components fresh when you reheat and serve the defrosted chili. This method will result in the freshest, creamiest texture upon serving, minimizing any potential separation from freezing.
Perfect Pairings for Your White Chicken Chili
While delicious on its own, White Chicken Chili truly shines when served alongside complementary dishes. Cornbread is a classic companion, offering a slightly sweet and crumbly texture that perfectly soaks up the chili’s creamy goodness. Here are some fantastic recipes to pair with your chili, enhancing your meal experience:
- Homemade Southern Cornbread
- Cornbread Muffins
- Jalapeno Cheddar Cornbread
- Air Fryer Cornbread
- Pumpkin Cornbread
- Southern Cornbread Dressing
- Homemade Maple Butter (fantastic with cornbread!)
- Southern Cornbread Casserole
- Homemade Blueberry Cornbread
- Sweet Potato Cornbread
- Chicken Snack Wrap Recipe (for a lighter side)
Explore More Chili Recipes
If you’re a chili enthusiast like us, you know there’s a whole world of delicious variations to explore beyond white chicken chili. From hearty meat-filled options to vegetarian delights and unique flavor profiles, chili is a versatile dish that can satisfy any craving. Expand your culinary horizons with these other fantastic chili recipes:
- Taco Chili
- Slow Cooker Crockpot Chili Mac and Cheese
- Slow Cooker White Chicken Chili
- Pumpkin Chili
- Sweet Potato Chili
- Leftover Turkey Chili
- Seafood Chili
- Buffalo Chicken Chili
- Chili Cheese Fries
- Butternut Squash Chili
You can also watch step-by-step video instructions on how to make this recipe here on Youtube for a visual guide!
Recipe: Creamy White Chicken Chili with Cream Cheese
Brandi Crawford
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Equipment
- Cast Iron Dutch Oven
Ingredients
- 1 teaspoon olive oil
- 2 pounds skinless chicken thighs or breasts Diced into 1 inch chunks.
- ½ cup diced onions
- ½ cup diced green peppers
- 2-3 garlic cloves Minced
- 1 cup chicken broth
- 2 15.5 oz canned navy beans or Great Northern beans Drained
- 15.5 oz canned diced tomatoes and chilis Drained
- 1 cup whole kernel corn I used frozen, drained. You can also use canned and drained.
- 1 cup grated Colby and Monterrey Jack cheese
- 4 oz cream cheese Softened
Homemade Taco Seasoning
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper Optional for spicy.
- salt and pepper to taste
Instructions
- Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the chicken along with salt and pepper to taste. Sear both sides of the chicken until the chicken is no longer pink.1 teaspoon olive oil, 2 pounds skinless chicken thighs or breasts
- Remove the chicken from the pot and set it aside.
- Add the onions, bell peppers, and garlic to the pot. Sauté until the onions are translucent and fragrant.½ cup diced onions, ½ cup diced green peppers, 2-3 garlic cloves
- Add the broth to the pot and deglaze the bottom of the pot with a spoon, scraping up any browned bits.1 cup chicken broth
- Add in the cooked chicken, beans, diced tomatoes, and all the spices. Stir well to combine.2 15.5 oz canned navy beans or Great Northern beans, 15.5 oz canned diced tomatoes and chilis, 1 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon oregano, ½ teaspoon smoked paprika, ½ teaspoon cayenne pepper, salt and pepper to taste
- Bring the mixture to a rolling boil, then lower the heat to a gentle simmer. Cover the pot and let the soup simmer for about 20-30 minutes, allowing the chili to thicken and flavors to meld.
- Remove the lid and stir in the corn, grated cheese, and softened cream cheese.1 cup whole kernel corn, 1 cup grated Colby and Monterrey Jack cheese, 4 oz cream cheese
- Stir continuously until all the cheese is melted, the cream cheese is fully incorporated, and the chili reaches a creamy, thick consistency.
- Cool slightly before serving warm with your favorite toppings.
Chef’s Notes & Tips
Chili powder blends widely vary in their spice level, typically ranging from mild to moderately spicy. If you are unfamiliar with a particular brand or type of chili powder, we recommend tasting a small amount first to gauge its heat. Alternatively, use a store-bought chili packet seasoning from a trusted brand whose spice profile you are familiar with.
If you find your chili is not thick enough after the initial simmering, simply allow it to simmer longer, uncovered. This allows more liquid to evaporate, concentrating the flavors and thickening the chili naturally.
Should your chili be too watery, you can use a slotted spoon to carefully remove some of the excess liquid, or ladle it out. Be careful not to remove too many solids.
Be mindful of vegetables like zucchini and bell peppers, as they release a significant amount of water when cooked. If incorporating them, consider sautéing them separately beforehand to reduce their moisture content, or use them sparingly to avoid thinning out your chili.
Nutrition Information
Detailed Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.