This easy one pot white chicken chili with cream cheese is the perfect heartwarming comfort meal for a cold winter day. Tender, juicy shredded chicken, hearty white beans, a cream cheese broth, and warming spices come together in this chili to make the perfect creamy, flavorful, and filling meal.
Ingredients
- White beans – For extra protein and creaminess in this dish. We prefer great northerner beans in this recipe, but feel free to swap some or all out with another white bean, like cannellini or white navy beans. You could make it a 3 bean chili by using one of each. 🙂 Mashing half of the beans makes this chili extra creamy.
- Chicken breast- The main protein in this dish. We use precooked shredded chicken breast from our shredded chicken burrito recipe. This allows us to add the chicken a few minutes before serving, keeping it tender and juicy rather than boiled, rubbery, and overcooked (like it becomes when you simmer it for the full 20 minutes).
- 1/3 less fat cream cheese – the key to this creamy concoction is the cream cheese. We like to use 1/3 less fat to keep the fat content down. If you want to keep this dish dairy free, omit. The mashed beans will still make for a creamier chili.
- Low sodium chicken broth – forms the base of the chili. Low-sodium options allow you to greater control the seasonings and salt content.
- Green chiles – we use canned green chiles for ease, but feel free to swap with fresh hatch green chiles, if desired.
- Poblano peppers – for some added crunch and flavor.
- Yellow onion – for a little sharpness.
- Jalapeno – for a hint of spice.
- Seasonings – fresh garlic, cumin, oregano, ancho chile powder, smoked paprika, coriander, and salt and pepper pack this chili with flavor.
- 1 lime – adds a light citrusy brightness.
- optional toppings – top with anything you want, like tortilla strips, jalapeno, cheddar or pepper jack cheese, avocado, or chopped cilantro.
How to Make White Chicken Chili with Cream Cheese
Drain and rinse the beans. Put half of the beans in a small bowl and mash with a fork or potato masher and set aside. Reserve the other half of the whole beans.
Heat the oil in a large Dutch oven over medium-high heat. Add the garlic, poblano peppers, onion, and jalapeno and saute for 3 to 4 minutes, or until fragrant. Season with cumin, oregano, chile powder, smoked paprika, coriander, salt and pepper. Saute 1 minute to toast the spices.
Stir in the broth and green chiles and simmer on medium heat uncovered for 20 minutes. Remove the pot from heat and stir in the whole beans, mashed beans, chicken, and cream cheese, mixing well to incorporate. Squeeze the lime and mix. Divide the chili among bowls and top with any desired toppings.
Note: this recipe calls for precooked chicken. We like to use our Instant Pot shredded chicken recipe. It’s simple, fast, and flavorful.
How to Store Chili
- Fridge – store in an airtight container for up to 5 days in the refrigerator.
- Freezer – transfer the chili to a gallon size ziploc bag. Lay the bag flat on a small baking sheet and freeze overnight. Remove the baking sheet. To reheat, thaw the chili in the refrigerator overnight or in warm water. Warm on the stove.
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Check out our other cozy dishes:
- Healthy Turkey Chili
- Summer Minestrone Soup
- Chicken Gnocchi Soup
- Spicy Sausage and Chickpea Soup
- Fall Minestrone Soup
- Chickpea Minestrone Soup
- Loaded Veggie Corn Chowder
White Chicken Chili with Cream Cheese
Ingredients
- 1 Tbsp extra virgin olive oil
- 4 garlic cloves, minced
- 2 poblano peppers, diced
- 1 yellow onion, diced
- 1 jalapeno, diced
- 2 tsp cumin
- 2 tsp oregano
- 1 tsp ancho chili powder
- ½ tsp smoked paprika
- ½ tsp ground coriander
- salt and pepper, to taste
- 32 oz low sodium chicken broth
- 7 oz can green chiles
- 3 14.5 oz cans great northerner beans, drained
- 1 lb precooked shredded or cubed chicken
- 8 oz 1/3 less fat cream cheese
- 1 lime, juiced
- optional toppings: tortilla strips, jalapeno, cheddar or pepper jack cheese, avocado, or chopped cilantro
Instructions
- Drain and rinse the beans. Put half of the beans in a small bowl and mash with a fork or potato masher and set aside. Reserve the other half of the whole beans.
- Heat the oil in a large Dutch oven over medium-high heat. Add the garlic, poblano peppers, onion, and jalapeno and saute for 3 to 4 minutes, or until fragrant. Season with cumin, oregano, chili powder, smoked paprika, coriander, salt and pepper. Saute 1 minute to toast the spices.
- Stir in the broth and green chiles and simmer on medium heat uncovered for 20 minutes. Remove the pot from heat and stir in the whole beans, mashed beans, chicken, and cream cheese, mixing well to incorporate. Squeeze the lime and mix. Divide the chili among bowls and top with any desired toppings.
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