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–+ servings

Creamy White Chicken Chili

A creamy, comforting white chicken chili that's quick to prepare and perfect for chilly evenings.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Serving Size 6 servings

Ingredients

Main Ingredients

  • 1 lb shredded chicken (rotisserie chicken or poached breasts) Use leftover chicken for convenience.
  • 1 8 oz can cream cheese (or 8 oz block softened) For a dairy-free option, substitute with vegan cream cheese.
  • 1 can (4 oz) green chiles Diced poblano or jalapeño can be used for fresh flavor.
  • 1 cup corn (frozen or canned, drained) Canned white beans or hominy can be substituted.
  • 1 unit onion, diced Aromatics to build flavor.
  • 2 cloves garlic, minced Adds a fragrant depth to the soup.
  • 4 cups chicken broth Use warm broth for easier incorporation of cream cheese.
  • 1 tsp ground cumin Adjust seasoning to your preference.
  • 1 tsp chili powder Add gradually and taste as you go.
  • to taste Salt and pepper Season to personal preference.
  • 1 cup shredded cheese (optional; Monterey Jack, cheddar, or pepper jack) For an extra creamy finish.
  • to taste Chopped cilantro for garnish (optional) Adds freshness.

Instructions

Preparation

  • Heat a large pot over medium heat and add a tablespoon of oil.
  • Sauté the diced onion until it becomes translucent, about 4–5 minutes.
  • Add the minced garlic and cook for an additional 30–60 seconds until fragrant.

Cooking

  • Pour in the shredded chicken and the chicken broth. Stir to combine and bring the mixture to a gentle simmer.
  • Add the cream cheese in chunks so it melts more evenly. Stir until it dissolves into the broth and the soup is creamy.
  • Stir in the green chiles and corn, then season with cumin, chili powder, salt, and pepper. Adjust seasoning to taste.

Final Steps

  • Simmer on the stovetop for 20–30 minutes to let flavors meld.
  • If using a slow cooker, combine everything (except optional shredded cheese and cilantro) and cook on low for 4–6 hours.
  • Before serving, stir in shredded cheese if desired, and garnish with chopped cilantro.

Notes

Refrigerate leftovers in an airtight container for up to 3–4 days. Can be frozen for up to 3 months. Reheat gently on the stovetop, adding broth if too thick.