If there’s one recipe that fills your home with warmth and delicious comfort, it’s white chicken chili with cream cheese. This dish has everything we crave on a chilly day, tender shredded chicken, creamy broth, soft white beans, and a mild kick of green chilies that make each spoonful cozy and irresistible.
Table of Contents
Table of Contents
It’s the kind of Crock Pot inspired recipe that you can toss together in the morning, forget about, and come back to a kitchen that smells absolutely divine by dinnertime. And yes, the cream cheese makes all the difference! It transforms an already hearty chili into something velvety, rich, and downright addictive.
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I first made this recipe on a rainy Sunday when I wanted something as comforting as my mom’s old chicken taco soup recipe, but with a creamy twist. That experiment turned into one of my family’s most requested meals ever since.
Why You’ll Love This White Chicken Chili with Cream Cheese
- Creamy yet light: Thanks to a balance of cream cheese and chicken broth, it’s rich but not heavy.
- Crock Pot convenience: Perfect for busy days just dump, set, and forget!
- Protein-packed: Chicken and white beans make this a satisfying, wholesome dinner.
- Versatile: Works great on the stovetop, in the Instant Pot, or in your slow cooker.
- Freezer-friendly: Make a big batch once and enjoy comfort meals all week.
- Tastes even better the next day: The flavors blend beautifully overnight.
This Cream Cheese Chicken Chili recipe is more than a weeknight dinner — it’s a hug in a bowl.
Ingredients for White Chicken Chili with Cream Cheese
Here’s everything you need to make this Crockpot White Chicken Chili:
Main Ingredients
- 2 lbs boneless, skinless chicken breasts (or thighs)
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 cans (15 oz each) white beans, drained and rinsed (Great Northern or cannellini)
- 1 can (4 oz) diced green chilies
- 1 cup corn (frozen or canned, drained)
- 3 cups chicken broth (low sodium preferred)
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- Salt & pepper, to taste
- 8 oz cream cheese, cubed (regular or reduced fat)
Optional for Extra Creaminess
- ½ cup heavy cream or milk
- 1 tbsp lime juice (for brightness)
Toppings (Optional but Recommended)
- Shredded cheese (Monterey Jack, cheddar, or Mexican blend)
- Fresh cilantro
- Avocado slices
- Tortilla chips or strips
- A squeeze of fresh lime
Ingredient Notes & Substitutions
- Chicken: You can swap chicken for turkey, rotisserie chicken, or even tofu for a vegetarian version.
- Cream cheese: Want a lighter version? Use Neufchâtel or light cream cheese, or substitute with Greek yogurt for a protein boost.
- Beans: Any white beans work — cannellini, navy, or Great Northern are all perfect.
- Spice level: Adjust by adding jalapeños or using mild green chilies.
- Dairy-free option: Replace cream cheese with coconut milk or cashew cream.
- Broth: Use vegetable broth instead of chicken broth for a meatless twist.
This flexibility makes it one of the most family-friendly Crock Pot inspired recipes ever.
Step-by-Step Instructions
Step 1 – Combine the Base Ingredients
In your Crock Pot, add chicken, beans, corn, green chilies, onions, garlic, spices, and chicken broth. Give everything a quick stir to combine evenly.
Step 2 – Cook Slowly
Cover and cook on low for 5–6 hours or on high for 3 hours, until the chicken is cooked through and tender enough to shred.
Step 3 – Add Cream Cheese
Once the chicken is done, remove it from the slow cooker and shred it using two forks. Add cubed cream cheese to the pot and stir gently until melted and creamy.
Step 4 – Return Chicken & Blend
Return the shredded chicken to the pot. Stir until well combined. Add lime juice or heavy cream for that final touch of richness and brightness.
Step 5 – Serve & Enjoy
Ladle into bowls, top with your favorite garnishes, and enjoy the creamiest, most comforting bowl of Crockpot White Chicken Chili ever.
Pro Tips for Success
- Soften the cream cheese before adding — it melts faster and blends smoothly.
- Don’t overcook the chicken. Once it’s tender enough to shred, it’s ready.
- Blend part of the chili (using an immersion blender) for an even creamier texture.
- Adjust thickness: Add more broth for soupier chili or let it simmer longer for a thicker one.
- Boost flavor: Add a dash of hot sauce or a sprinkle of smoked paprika before serving.
- Make it ahead: Chili tastes even better the next day after resting in the fridge.
Flavor Variations
- Spicy Southwest Style: Add jalapeños, cayenne, or a can of Rotel tomatoes.
- Tex-Mex Twist: Top with crushed tortilla chips, sour cream, and shredded cheddar.
- Green Goddess Version: Add spinach, kale, or fresh herbs before serving.
- Fiesta Corn Chili: Mix in roasted corn and diced bell peppers for texture.
- Healthy Fit Version: Use light cream cheese and Greek yogurt for a lower-calorie option.
Serving Suggestions
Pair this white chili chicken recipe with:
- Warm cornbread or garlic toast
- A crisp green salad
- Mexican rice or lime quinoa
- Or enjoy it as a dip with tortilla chips for game night!
This chicken taco soup recipe style dish also freezes beautifully, so it’s perfect for batch cooking.
Storage and Freezing Instructions
- Refrigerate: Store leftovers in an airtight container up to 4 days.
- Freeze: Freeze for up to 3 months in freezer-safe bags. Thaw overnight in the fridge.
- Reheat: Warm on the stovetop or microwave, adding a splash of broth if too thick.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~380 |
| Protein | 36g |
| Carbs | 18g |
| Fat | 15g |
| Fiber | 5g |
| Sodium | 640mg |
FAQ About White Chicken Chili with Cream Cheese
What’s the difference between white chicken chili and regular chili?
White chicken chili is made with chicken, white beans, and cream cheese (instead of tomatoes and red beans). It’s milder, creamier, and often flavored with green chilies and cumin rather than chili powder and tomatoes.
Can I use rotisserie chicken instead of raw chicken?
Absolutely! Just reduce cooking time since the chicken is already cooked. Add it near the end when mixing in cream cheese to avoid overcooking.
How can I make it thicker?
Mash a few of the beans or simmer uncovered for 10 minutes after adding cream cheese to thicken naturally.
Can I make this in the Instant Pot?
Yes, cook on manual high pressure for 15 minutes, quick release, and stir in cream cheese afterward.
Can I make it dairy-free?
Replace cream cheese with cashew cream or coconut milk, and it still turns out silky and flavorful!
Final Thoughts
This Easy White Chicken Chili with Cream Cheese is the kind of meal that wraps you up like a cozy blanket. It’s proof that simple ingredients, slow-cooked together, can become something extraordinary. Whether you’re making it for a family dinner, meal prep, or a cozy weekend night, this creamy white chicken chili is always a hit.
So grab your Crock Pot, pour yourself a drink, and let your home fill with the aroma of pure comfort.
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