This creamy white chicken chili has been my weeknight lifesaver for years. I discovered this exact combination one chilly November evening when I wanted something faster than my usual slow-simmered soups but still comforting and full of flavor. The balance of tender chicken, soft white beans, gentle heat from green chiles and the silky richness from cream cheese creates a bowl that feels indulgent without being overly heavy. It’s become the recipe my family asks for whenever we need something warm and satisfying in a hurry. Every time I make it, the kitchen fills with a bright, savory aroma — cumin and garlic hitting the hot pan, then the gentle steam of simmering broth and beans. The texture is one of the highlights: chunks of chicken that stay moist, a slightly thickened broth that clings to each spoonful, and the cream cheese folded in for a lusciously smooth finish. I often double the cilantro garnish because it cuts through that creaminess with a fresh, herbal lift. This is the kind of dinner that invites conversation, seconds, and that small, contented silence after everyone takes their first bite.

Ingredients

• Boneless, skinless chicken breasts (3–4, about 1.5 lb): Choose evenly sized breasts so they cook at the same rate. I prefer organic or free-range for flavor and texture; trim any excess fat and cut into 1-inch pieces for quick, even cooking.
• White beans (2 cans, 15 oz each, drained): Cannellini or great northern beans both work well. Drain and rinse to remove excess sodium unless you want a saltier broth; canned beans add body and creaminess without extra work.
• Chicken broth (4 cups low-sodium): Use low-sodium chicken stock to control salt and let the spices shine. If you only have regular broth, reduce added salt later and taste as you go.
• Cream cheese (8 oz): Full-fat cream cheese yields the creamiest, velvety texture. Soften slightly at room temperature for easier melting; foil-pack varieties or block cream cheese both work.
• Diced green chiles (2 cans, 4 oz each): Mild to medium heat depending on brand; I often use Ro-Tel mild green chiles for consistent flavor. Fold in at the end to preserve texture and brightness.
• Onion (1 medium, chopped): Yellow or sweet onion gives depth and a touch of sweetness when sautéed until translucent.
• Garlic (3 cloves, minced): Fresh garlic is key — it provides aromatic backbone. Mince finely so it disperses through the broth.
• Ground cumin (2 tsp) & chili powder (2 tsp): These spices create the warm, earthy base; use fresh spices for best flavor and toast briefly with the chicken for a deeper profile.
• Olive oil (1–2 tbsp), salt and black pepper: For sautéing and seasoning. Add salt sparingly at first because canned beans and broth may already contribute sodium.
• Fresh cilantro for garnish (optional): Adds a bright, herbal finish that balances richness.

Instructions

Prep the aromatics: Chop the onion into small dice and mince the garlic so it blends smoothly into the broth. Measure spices in a small bowl so they’re ready to add when the chicken is cooking. This mise en place saves time and prevents overcooking while you search for ingredients. Sauté the onion and garlic: Warm 1–2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent and soft — about 5 minutes. Add the minced garlic and cook another 30–60 seconds until fragrant; don’t let it brown to avoid bitterness. Cook the chicken: Toss the chicken pieces into the pot and sprinkle with the cumin and chili powder. Sear until the outside is white and no longer glossy pink, about 7–10 minutes, stirring so pieces cook evenly. You’re not looking for a deep brown crust, just even cooking through; internal temperature should reach 165°F (74°C) later after simmering. Add broth and beans: Pour in 4 cups low-sodium chicken broth and add the drained white beans. Bring to a gentle simmer, reduce heat to medium-low and let it bubble gently for about 15 minutes. Simmering allows flavors to meld and chicken to become tender — avoid a rolling boil so the beans don’t break apart. Melt in the cream cheese and chiles: Lower the heat and add the cream cheese in small pieces, stirring steadily until it melts into a smooth, creamy base. Fold in the diced green chiles and simmer another 4–5 minutes to marry flavors and heat through. Taste and adjust salt and pepper as needed. Finish and serve: Ladle into bowls and garnish with chopped fresh cilantro if desired. A squeeze of lime or a drizzle of extra-virgin olive oil adds brightness. Serve hot with warm corn tortillas, crusty bread or over rice for a heartier meal.

Storage Tips

Cool the chili to near-room temperature before refrigerating to preserve texture and safety; divide into shallow containers for faster cooling. Refrigerated portions stay fresh 3–4 days. For freezing, leave a little headspace in airtight containers because liquids expand when frozen; label with date and use within 2–3 months for best quality. Reheat gently on the stove over low heat, stirring occasionally, or microwave in short bursts to avoid overheating and separating the cream cheese. If the consistency tightens after refrigeration, loosen with a splash of warm broth or water while reheating.

Ingredient Substitutions

For a lighter version, substitute 4 oz of cream cheese with 1/2 cup plain Greek yogurt stirred in off heat — it lightens calories while keeping tang. To make it dairy-free, replace cream cheese with a dairy-free cream cheese alternative or a creamy blend of blended white beans and a touch of olive oil. Use shredded rotisserie chicken to shave time, and swap the white beans for pinto beans for a different mouthfeel. If you want more smoke, add a teaspoon of smoked paprika or a chipotle in adobo (minced) for depth.

Serving Suggestions

This pairs beautifully with warm corn tortillas, a spoonful of Mexican rice, or a simple green salad with lime vinaigrette. Garnish ideas include sliced avocado, a dollop of sour cream, shredded Monterey Jack, or pickled jalapeños for contrast. For a cozy weeknight, serve with toasted garlic bread for dipping; for entertaining, set out bowls of toppings so guests can customize their bowls.

Cultural Background

White chili is an American adaptation of traditional chili, focusing on chicken and white beans rather than beef and red chiles. It borrows elements from Southwestern and Tex-Mex cooking — cumin, chiles and cilantro — while leaning on cream-based richness that makes it more stew-like. Regional variations include the addition of hominy in New Mexican versions or the incorporation of green chiles for a definitive Southwestern character.

Seasonal Adaptations

In winter, bulk it up with roasted winter squash or sweet potatoes for heartier, seasonal comfort. Spring and summer call for brighter accents — fresh lime juice, extra cilantro and a handful of chopped tomatoes. At holiday gatherings, serve it as a first course with cornbread muffins; for tailgate season, keep it warm in an insulated slow cooker for easy serving.

Meal Prep Tips

Make a double batch and portion into individual containers for lunches that reheat well. If prepping ahead, stop before adding the cream cheese and chill; when reheating, bring to a simmer and whisk in the cream cheese off heat to preserve texture. Use freezer-safe bags for compact storage and thaw overnight in the refrigerator for quickest reheating.

This creamy white chicken chili is both reliable and adaptable — a real weeknight hero that still feels special enough for guests. Make it once and you’ll have a new go-to for cold evenings, busy nights, or any time you want something warm and satisfying on the table.