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Easy Creamy White Chicken Chili with Cream Cheese

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This creamy white chicken chili with cream cheese is a quick, comforting meal that comes together in about 30 minutes. It’s rich, velvety, and packed with flavor, perfect for busy weeknights or game day gatherings.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 can (4 ounces) diced green chiles, drained
  • 1½ teaspoons ground cumin
  • ½ teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper (plus more to taste)
  • 8 ounces block cream cheese, softened
  • 3 cups cooked chicken, shredded
  • 2 cans (15 ounces each) great northern beans, drained and rinsed
  • ¼ cup heavy cream
  • Juice of 1 lime
  • ¼ cup fresh cilantro, chopped (for garnish)
  • Optional toppings: shredded Monterey Jack cheese, sliced jalapeños, diced avocado, sour cream, tortilla chips

Instructions

  1. Sauté the aromatics: Place a large Dutch oven over medium heat and add the butter. Once melted, add the diced onion and cook for about 5 minutes until soft and translucent. Add the minced garlic and cook for 1 minute until fragrant.
  2. Make the roux: Sprinkle the flour over the onion and garlic. Stir constantly for 1-2 minutes until the mixture smells slightly nutty.
  3. Add broth and seasonings: Slowly pour in the chicken broth while whisking to prevent lumps. Add the drained green chiles, cumin, coriander, smoked paprika, oregano, 1 teaspoon salt, and ½ teaspoon pepper. Stir and bring to a gentle simmer. Cook for 5 minutes.
  4. Incorporate the cream cheese: Reduce heat to low. Cut the softened cream cheese into small cubes and add to the pot. Whisk continuously until completely melted and smooth, about 2-3 minutes.
  5. Add chicken and beans: Stir in the shredded chicken and drained beans. Increase heat to medium and bring to a gentle simmer. Cook for 10 minutes, stirring occasionally.
  6. Finish with cream and lime: Turn off the heat. Stir in the heavy cream and lime juice. Taste and adjust seasoning with more salt and pepper if needed.
  7. Rest and serve: Let the chili sit off the heat for 5 minutes. Ladle into bowls and garnish with fresh cilantro and desired toppings.

Notes

Softening cream cheese is essential to avoid lumps. Let it sit at room temperature for 30 minutes before cooking. If the chili is too thick, add a splash of chicken broth or milk. If too thin, simmer uncovered for 5-10 minutes. This chili tastes even better the next day.

Nutrition

Keywords: white chicken chili, creamy chili, cream cheese chili, easy chili, weeknight dinner, game day chili

Find it online: https://bakebeam.com/easy-creamy-white-chicken-chili-with-cream-cheese/