This creamy white chicken chili is one of my go-to comfort meals. It’s thick, cozy, and packed with flavor thanks to shredded chicken, cream cheese, creamed corn, white beans, and a punch of tangy salsa verde. Whether I’m throwing it in the crockpot or making it quickly on the stovetop, this hearty one-pot dish always hits the spot.
Why You’ll Love This Recipe
I love how creamy and satisfying this chili is, without taking hours to make. The cream cheese gives it a rich base, while creamed corn brings sweetness and helps naturally thicken the broth. Salsa verde adds a pop of brightness and mild heat that ties everything together. It’s simple enough for a weeknight, perfect for a gathering, and versatile enough to adapt to what I have on hand. Whether served with cornbread, tortilla chips, or a scoop of rice, this is a bowl of comfort I come back to again and again.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 (15-ounce) cans great northern beans, drained and rinsed
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon ground black pepper
½ teaspoon chili powder
¼ teaspoon cayenne pepper (optional, for heat)
8 ounces cream cheese, cut into cubes
½ to 1 cup half & half cream
1 cup fresh cilantro, chopped
Directions
If using chicken breasts, I boil them in salted water until fully cooked, then shred them. If using rotisserie chicken, I just shred it and set it aside.
In a large soup pot or Dutch oven, I heat the olive oil over medium-high and sauté the diced onion and garlic until soft.
I pour in the chicken broth and let it cook for a minute. Then I stir in the cream-style corn and salsa verde, cooking for another minute.
I add the white beans, salt, cumin, oregano, black pepper, chili powder, and cayenne. I let everything simmer on low for about 5 minutes.
I fold in the shredded chicken, then stir in the cubed cream cheese until fully melted.
I pour in ½ to 1 cup of half & half, depending on how creamy I want it, and stir in the chopped cilantro.
I serve it hot with toppings like avocado, tortilla chips, shredded cheese, or a spoonful of sour cream.
Slow Cooker Instructions:
I add all the ingredients (with precooked shredded chicken) to the crockpot and cook on low for 3 to 4 hours, stirring occasionally to help the cream cheese melt smoothly.
Servings and timing
This recipe makes about 10 servings. It takes 15 minutes to prep and about 20 minutes to cook on the stovetop, or 3 to 4 hours on low in the slow cooker. It’s ideal for busy nights or feeding a group.
Variations
Sometimes I like to change it up:
I use cannellini or navy beans if I don’t have great northern.
For a vegetarian version, I use vegetable broth and swap the chicken for cubed sweet potatoes.
I adjust the heat level by using mild, medium, or hot salsa verde, and I leave out the cayenne when I want it extra mild.
I’ve used fresh corn instead of cream-style and thickened the chili with a quick cornstarch slurry if needed.
When I want more greens, I stir in chopped spinach near the end of cooking.
Storage/Reheating
I store leftovers in an airtight container in the fridge for 3 to 4 days. To reheat, I warm it gently on the stovetop or in the microwave, stirring well to keep the texture creamy.
I usually don’t freeze it because the dairy can separate, which changes the texture. But if I do freeze it, it keeps for up to 2 months. I just make sure to stir well after thawing and maybe add a splash of cream to smooth it out again.
FAQs
Can I make this chicken chili ahead of time?
Yes, I often make it the night before. It reheats beautifully and the flavors become even more rich and blended the next day.
How can I thicken my chili if it’s too soupy?
If I want it thicker, I either reduce the amount of broth to start with or stir in a cornstarch slurry made with 1 tablespoon cornstarch and 1 tablespoon cold water.
Can I use regular corn instead of creamed corn?
Yes, but since creamed corn helps with thickness, I usually add more cream or thicken with cornstarch when using regular corn.
What toppings do you recommend?
I like topping it with tortilla strips, avocado, Monterey Jack cheese, lime juice, or a dollop of sour cream. Sometimes I even serve it over rice or with a slice of cornbread.
Is this recipe spicy?
It has a gentle kick from the salsa verde and cayenne. I adjust it depending on who I’m serving—mild salsa and no cayenne for a kid-friendly version, or medium salsa and full cayenne for a little heat.
Conclusion
Out of This World Cream Cheese Chicken Chili is everything I want in a comforting, easy meal. It’s warm, creamy, filling, and flexible enough to fit whatever I have on hand. Whether I’m cooking for my family or bringing a meal to someone who needs a little comfort, this recipe always delivers.
A creamy, flavorful white chicken chili made with cream cheese, salsa verde, white beans, and shredded chicken. It’s cozy, hearty, and perfect for a comforting meal.
