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Creamy White Chicken Chili with Cream Cheese (Easy 30-Minute Recipe)

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This creamy white chicken chili with cream cheese comes together in just 30 minutes using simple pantry ingredients. It’s the perfect comfort food for busy weeknights, with a velvety texture that keeps everyone coming back for more.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon chili powder
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • 1.5 pounds boneless, skinless chicken breasts
  • 4 cups low-sodium chicken broth
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 1 can (4 oz) diced green chiles
  • 4 ounces cream cheese, softened and cubed
  • ½ cup heavy cream or half-and-half
  • ½ cup shredded Monterey Jack cheese (optional)
  • Fresh cilantro, chopped (for garnish)
  • Sliced jalapeño (for garnish)
  • Diced avocado (for garnish)
  • Tortilla chips or strips (for garnish)
  • Lime wedges (for garnish)
  • Sour cream (for garnish)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until translucent. Add minced garlic and jalapeño, cook for 1 minute until fragrant.
  2. Add cumin, oregano, chili powder, salt, and pepper. Stir constantly for 30-60 seconds to bloom the spices.
  3. Pour in chicken broth and bring to a gentle simmer. Add chicken breasts, reduce heat to medium-low, cover, and cook for 10-12 minutes until chicken is cooked through (165°F).
  4. Transfer cooked chicken to a cutting board. Let rest for 1-2 minutes, then shred with two forks.
  5. Add drained white beans and diced green chiles to the pot. Stir and let simmer for 2 minutes.
  6. Reduce heat to low. Add cubed cream cheese, stirring constantly until completely melted and smooth (2-3 minutes). Stir in heavy cream and Monterey Jack cheese until melted and smooth.
  7. Return shredded chicken to the pot. Stir and let simmer on low for 2-3 minutes to heat through. Taste and adjust seasoning.
  8. Ladle into bowls and garnish with cilantro, sliced jalapeño, diced avocado, tortilla chips, lime wedges, and sour cream as desired. Serve immediately.

Notes

Don’t boil the cream cheese; melt on low heat with constant stirring to prevent graininess. Use room temperature cream cheese for best results. Shred your own Monterey Jack cheese for smoother melting. Let the chili rest for 10 minutes after cooking for better flavor melding. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: white chicken chili, creamy chicken chili, cream cheese chili, easy chili recipe, 30-minute chili, weeknight dinner, comfort food

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