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Creamy White Chicken Chili with Cream Cheese Delight

A cozy and comforting chili made with tender shredded chicken, creamy beans, and a hint of spice, perfect for chilly nights or casual gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

For the chili base
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
For the chili
  • 3 cups cooked shredded chicken
  • 30 ounces white beans, drained and rinsed
  • 15 ounces black beans, drained and rinsed
  • 1 1/2 cups corn (frozen or canned)
  • 4 ounces diced green chiles
  • 4 cups chicken broth
  • 8 ounces cream cheese, softened
  • 1/2 cup sour cream (optional)
  • Juice of 1 lime
  • Fresh cilantro, chopped (for garnish)
  • Avocado, sliced (for garnish)
  • Shredded Monterey Jack or Pepper Jack cheese (optional)

Method
 

Preparation
  1. Heat olive oil in a Dutch oven over medium heat. Add diced onion and sauté for 5 minutes, until softened.
  2. Stir in minced garlic and cook for another 30 seconds until fragrant.
Cooking
  1. Add cumin, chili powder, oregano, smoked paprika, salt, and pepper. Stir to coat the aromatics and let it cook for a minute to enhance those delightful spices.
  2. Add the shredded chicken, white beans, black beans, corn, and green chiles. Pour in the chicken broth and stir well to combine all the ingredients.
  3. Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer uncovered for 20–25 minutes to allow the flavors to meld beautifully.
  4. Cut the cream cheese into cubes and stir it in until fully melted. If you choose to use sour cream for extra creaminess, add it now and stir until combined.
  5. Finish with a squeeze of lime juice and adjust the seasoning as needed to taste.
  6. Serve hot, garnished with fresh cilantro, avocado slices, and shredded cheese if desired.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day! To freeze, let the chili cool completely, then transfer it to a freezer-safe container. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it again, thaw in the refrigerator overnight and reheat on the stove while adding a little extra broth to bring back the creamy consistency.