This creamy white chicken chili is a comforting one-pot meal made with tender shredded chicken, pinto beans, green chiles, and warm spices in a rich, creamy broth. It’s a delicious alternative to traditional tomato-based chili, with a milder, creamy base and plenty of savory flavor.
What makes this chili especially flavorful is the way the spices are prepared. Rather than adding them directly to the broth, cumin, oregano, garlic powder, chili powder, and cayenne are cooked in olive oil with the onion before the liquid goes in. This process, called blooming, helps release the spices’ aromatic flavors and gives the entire pot a deeper, more developed taste.
Blending a portion of the chili adds body to the broth, while cream cheese stirred in at the end makes it rich and creamy. It’s a great way to use leftover roast chicken or homemade shredded chicken, and everyone can customize their bowl with toppings like avocado, cilantro, sour cream, and crunchy tortilla chips.
Best For
- Busy weeknights: Use pre-cooked chicken to get dinner on the table more easily.
- Meal prep: Make a pot ahead for easy lunches and dinners throughout the week.
- Family dinners: Keep the base mild and let everyone customize their own bowl with toppings. If gets to spicy for kids then mix milk into their chili.
A Few Things to Know
Bloom the spices for deeper flavor
One of the things that makes this white chicken chili especially flavorful is cooking the spices in olive oil before adding the broth. This process, often called blooming, helps release the spices’ aromatic flavors and gives the entire pot a richer, more developed taste than simply stirring the seasonings into the broth. Let the spices cook with the softened onion for 3–4 minutes, stirring frequently so they become fragrant without burning.
Soften the cream cheese first
Let the cream cheese sit at room temperature while you prepare the chili. Softened cream cheese is easier to incorporate and less likely to leave lumps.
Whisk the cream cheese with broth separately
Instead of adding a block of cream cheese straight to the pot, remove about 1 cup of warm broth and whisk it with the diced cream cheese until smooth. Stir this mixture back into the chili for a creamier, more evenly blended result.
Adjust the heat to your liking
The green chiles and cayenne provide most of the heat. Use less cayenne for a milder chili, or add extra green chiles if you enjoy a little more kick.
Homemade chicken broth makes a difference
Homemade chicken broth adds depth and richness to the chili. If your broth is already salted, taste the finished soup before adding any extra salt.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes! Rotisserie chicken is a convenient option, as is leftover roast chicken or any cooked, shredded chicken you have on hand. I love making shredded chicken in the instant pot with a bit of chicken broth, as it’s ready by the time the soup is!
Can I use a different type of bean?
Yes. Great Northern beans or cannellini beans work well in white chicken chili. Pinto beans have a slightly earthier flavor, but any of these options will be delicious.
Can I make white chicken chili ahead of time?
Yes. You can prepare it ahead and refrigerate it in an airtight container for 3–4 days. Reheat gently on the stovetop, stirring occasionally.
Can I freeze white chicken chili?
You can, although cream cheese-based soups may change texture slightly after freezing. Let the chili cool, freeze in airtight containers, and thaw in the refrigerator before reheating gently while stirring. If the texture separates, whisk it well as it warms.
How can I make the chili thicker?
Blend a larger portion of the chili before adding the chicken and beans. You can also mash some of the beans into the broth for extra body.
However you top it, this white chicken chili turns a handful of pantry staples into a cozy, crowd-pleasing dinner.
Watch the Creamy White Chicken Chili recipe video below
Creamy White Chicken Chili
Ingredients
Method
- Soften the cream cheese. Let the cream cheese sit at room temperature near the pot while you prepare the chili.
- Sauté the onion. Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook for about 5-6 minutes, until softened.
- Bloom the spices. Add 2 more tablespoons of olive oil, cumin, oregano, garlic powder, chili powder, and cayenne. Stir and cook in the oil for 3–4 minutes over medium to low heat, stirring frequently so the spices become fragrant without burning. This step builds deeper flavor throughout the chili.
- Add the green chiles and broth. Stir in the diced green chiles, then pour in 4–5 cups of chicken broth. Bring to a gentle simmer and cook for a few minutes.
- Add beans & blend. Add drained pinto beans. Use an immersion blender to blend a portion of the soup until it reaches your preferred consistency. Alternatively, carefully transfer some of the broth to a blender, blend, and return it to the pot.
- Add the chicken. Stir in the shredded chicken and simmer until heated through.
- Prepare the cream cheese. Dice the softened cream cheese. Remove about 1 cup of warm broth from the pot and whisk it with the cream cheese in a separate bowl until smooth and mostly lump-free.
- Finish the chili. Pour the cream cheese mixture back into the pot and stir well. Cook gently for a few more minutes, stirring until the chili is creamy and evenly combined. Avoid boiling vigorously.
- Season and serve. Taste and adjust the salt, pepper, and cayenne as needed. Ladle into bowls over rice and serve with your favorite toppings.
Notes
- Chicken: Use any cooked shredded chicken, including leftover roast chicken.
- Broth: Start with 4 cups for a thicker chili and add more if you prefer a soupier consistency.
- Cream cheese: Full-fat cream cheese gives the richest texture. Soften it first for easier mixing.
- Spices: Cooking the spices in oil before adding the broth is key to developing a deeper flavor. Stir frequently to prevent burning.
- Heat: Adjust the cayenne and chilies to control the spice level.
- Storage: Refrigerate leftovers in an airtight container for 3–4 days.
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