If you are craving a comforting, creamy, and flavor-packed dish that feels like a warm hug on a chilly day, this White Chicken Chili with Cream Cheese Recipe is exactly what you need. It brings together tender chicken, white beans, and subtle heat from green chiles, all enriched by the luscious cream cheese that transforms this chili into something truly special. Whether you’re looking for a weeknight dinner or a crowd-pleaser for your next gathering, this recipe delivers hearty satisfaction with a delightful twist, making it one of those meals you’ll want to keep coming back to.
Ingredients You’ll Need
This recipe calls for simple, wholesome ingredients that come together beautifully for both flavor and texture. Each item plays a crucial role—from the tender chicken that provides protein, to the creamy richness of the cream cheese, and the spices that add layers of warmth and depth.
- 1 lb boneless, skinless chicken breasts: The star of the dish, offering lean protein and tender texture after slow cooking.
- 1 can (15 oz) white beans, drained and rinsed: Adds hearty substance and subtle earthiness, perfect for a chili base.
- 1 can (15 oz) corn, drained: Brings a touch of natural sweetness and pops of color to the bowl.
- 1 can (4 oz) diced green chiles: Provides mild heat and a vibrant, smoky note that wakes up the flavors.
- 1 cup chicken broth: Keeps the chili moist and flavorful, enhancing all ingredients.
- 1 teaspoon cumin: Adds warm, earthy undertones typical of chili recipes.
- 1 teaspoon chili powder: Delivers classic chili spice and depth without overpowering the creaminess.
- 1/2 teaspoon onion powder: A subtle punch of onion flavor that melds perfectly.
- 1/2 teaspoon garlic powder: Provides just the right hint of garlic, balancing the spices.
- Salt and pepper, to taste: Essential for elevating the natural flavors of the dish.
- 1 block (8 oz) cream cheese, cubed: The secret to that rich, velvety texture that makes this chili unforgettable.
- Optional toppings (shredded cheese, cilantro, diced avocado, lime wedges): These fresh additions add brightness and texture to each bite.
How to Make White Chicken Chili with Cream Cheese Recipe
Step 1: Combine Ingredients
The beauty of this recipe starts with simplicity—just toss the chicken breasts, white beans, corn, green chiles, chicken broth, and spices all together in your slow cooker. Give everything a good stir so all the flavors begin mingling early, setting the stage for a deeply satisfying dish.
Step 2: Cook Low and Slow
Cover the slow cooker and let it work its magic on low for 6 to 8 hours or on high for 3 to 4 hours. This slow cooking process is what makes the chicken incredibly tender and juicy, allowing it to soak up all those amazing spices and broth into every last bite.
Step 3: Add Cream Cheese
About 30 minutes before you plan to serve, add the cubed cream cheese to the slow cooker. Stir occasionally as it gently melts and blends into the chili, transforming the texture into a rich, creamy dream that elevates this dish beyond ordinary chili recipes.
Step 4: Shred the Chicken and Combine
Remove the chicken breasts and shred them effortlessly with two forks—this tender meat will absorb even more flavor once it returns to the pot. Mix it back into the crockpot and stir well to ensure every scoop has perfectly tender chicken embraced by velvety chili sauce.
Step 5: Serve and Enjoy
Now it’s time to ladle this glorious White Chicken Chili with Cream Cheese Recipe into bowls. Whether you keep it simple or pile on your favorite toppings, each bite will bring warmth, comfort, and deliciousness to your table.
How to Serve White Chicken Chili with Cream Cheese Recipe
Garnishes
To make your chili shine even brighter, consider adding a handful of shredded cheese to melt on top, fresh cilantro for a vibrant herbal touch, diced avocado for creamy contrast, and a squeeze of lime to brighten every spoonful with a pop of acidity. These garnishes make every bite exciting and personalized.
Side Dishes
Serve this chili alongside crusty bread or warm corn tortillas to soak up every bit of that creamy goodness. A simple green salad or even tortilla chips can add a satisfying crunch and help balance the meal.
Creative Ways to Present
For a fun twist, try serving the chili over cooked rice or quinoa for a hearty bowl, or spoon it into crispy bell pepper halves for a colorful and irresistible presentation at gatherings. The creamy base pairs wonderfully with fresh, crunchy vegetables too.
Make Ahead and Storage
Storing Leftovers
Store any leftover White Chicken Chili with Cream Cheese Recipe in an airtight container in the refrigerator. It will keep beautifully for 3 to 4 days, making it perfect for easy reheats during your busy week.
Freezing
This chili freezes well too. Portion it into freezer-safe containers or bags, leaving some room for expansion. It can be frozen for up to 3 months, so you have convenient, delicious comfort food whenever you need it later.
Reheating
To reheat, simply thaw overnight in the fridge if frozen, then warm on the stove over medium heat, stirring occasionally, until heated through. If it thickens too much, add a splash of chicken broth or water to loosen it up without losing that creamy texture.
FAQs
Can I use shredded chicken instead of whole breasts?
Absolutely! If you’re short on time, pre-shredded chicken can speed up the process, but adding whole breasts and shredding them after cooking helps lock in more flavor and keeps the chicken juicy.
Is cream cheese necessary in this recipe?
Cream cheese is what gives this chili its signature creamy richness and silky texture. Omitting it will change the dish dramatically, so it’s highly recommended to include it for that decadent finish.
Can I make this recipe on the stovetop?
Yes, you can simmer all ingredients except cream cheese in a large pot over medium-low heat for about 45 minutes until the chicken is tender. Add cream cheese at the end and stir until melted for similar results.
How spicy is this chili?
This chili has a gentle warmth thanks to the green chiles and chili powder, making it approachable for most palates. You can adjust spice levels by adding more or fewer chiles or using mild or hot chili powder as desired.
What are good alternatives to white beans for this recipe?
While white beans are traditional and provide a mild, creamy backdrop, you can experiment with cannellini beans, great northern beans, or even chickpeas to vary the texture and flavor without losing the chili’s comforting character.
Final Thoughts
If you’ve been searching for a chili that feels both comforting and indulgent, the White Chicken Chili with Cream Cheese Recipe is a true winner. It’s perfect for cozy evenings, potlucks, or anytime you want a rich, flavorful meal that’s easy to prepare but incredibly satisfying. I hope you enjoy making and sharing this delightful dish as much as I do!
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White Chicken Chili with Cream Cheese Recipe
- Total Time: 6 hours 10 minutes to 8 hours 10 minutes
- Yield: 6 servings 1x
- Diet: Low Fat
Description
This creamy and comforting White Chicken Chili with Cream Cheese is a flavorful slow-cooked dish perfect for chilly days. Tender shredded chicken simmers with white beans, corn, and green chiles in a spiced broth, enriched with smooth cream cheese for a rich texture. Garnish it with shredded cheese, fresh cilantro, diced avocado, and lime wedges for a delicious and hearty meal that’s sure to please the whole family.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (4 oz) diced green chiles
- 1 cup chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1 block (8 oz) cream cheese, cubed
Optional Toppings
- Shredded cheese
- Cilantro
- Diced avocado
- Lime wedges
Instructions
- Combine Ingredients: Place the chicken breasts, white beans, corn, diced green chiles, chicken broth, cumin, chili powder, onion powder, garlic powder, salt, and pepper into the slow cooker. Stir gently to mix all ingredients evenly.
- Cook: Cover the slow cooker with its lid and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the chicken is tender and can be shredded easily with a fork.
- Add Cream Cheese: About 30 minutes before serving, add the cubed cream cheese to the slow cooker. Stir occasionally until the cream cheese has fully melted and is well incorporated into the chili, making it creamy and smooth.
- Shred Chicken: Carefully remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken back into the slow cooker and stir to combine everything evenly.
- Serve: Ladle the chili into bowls and garnish with your choice of shredded cheese, fresh cilantro, diced avocado, and lime wedges to add extra flavor and freshness.
Notes
- For a spicier chili, increase the amount of diced green chiles or add a pinch of cayenne pepper.
- You can substitute cream cheese with sour cream for a slightly tangier flavor.
- If you prefer, use cooked rotisserie chicken instead of raw chicken breasts to reduce cooking time.
- Leftovers store well and can be refrigerated up to 3 days or frozen for up to 2 months.
- For a thicker chili, mash some of the beans before adding the shredded chicken back.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
