This White Chicken Chili with Cream Cheese has been my go-to cozy dinner when the evenings turn crisp and the family needs something warm and comforting. I stumbled upon this combination one autumn after a long day of errands when a store-bought rotisserie chicken and pantry beans were begging to become more than a simple plate. The marriage of tender shredded chicken, mellow white beans, and a luxurious swirl of cream cheese creates a velvety broth that tastes richer than its short ingredient list suggests. It’s the kind of dish that makes everyone linger at the table and come back for seconds without a second thought.

What I love most about this version is how quickly it comes together while still feeling special. Using cooked shredded chicken and canned beans keeps active time low, but the technique of melting the cream cheese into the simmering broth yields a texture that reads homemade and indulgent. The bright finish of lime juice and a sprinkle of fresh cilantro cuts through the richness, and a few jalapeño slices add a lively pop if you like heat. This dish reminds me of cozy weeknight dinners and the kind of leftovers that taste even better the next day.

Ingredients

• Olive oil: 1 tablespoon. Use extra virgin olive oil for a touch of fruitiness; it provides a gentle base for sautéing the onion without overpowering other flavors.
• Yellow onion: 1 small, diced. Choose a firm, dry onion and dice uniformly so it softens evenly; it adds sweet aromatic depth to the broth.
• Garlic: 2 cloves, minced. Fresh garlic gives a lifted aroma—mince fine to release flavor quickly when sautéing.
• Cooked shredded chicken: 1 pound. A store-bought rotisserie chicken is ideal for convenience and flavor; dark and white meat both work well.
• Diced green chiles: 1 (4-ounce) can. Adds mild heat and smoky notes; use mild or hot depending on your preference.
• Ground cumin: 1 teaspoon. Toasted cumin aroma complements the beans and adds southwestern warmth.
• Dried oregano: 1 teaspoon. Use Mexican oregano if you have it; it pairs beautifully with cumin and chiles.
• Chili powder: 1/2 teaspoon. For color and a gentle chili backbone without overwhelming heat.
• Salt and black pepper: 1/2 teaspoon salt and 1/4 teaspoon black pepper. Adjust to taste at the end after the lime brightens flavors.
• White beans: 2 (15-ounce) cans, drained and rinsed. Cannellini or great northern beans both work; rinsing removes excess sodium and starch.
• Chicken broth: 2 cups. Low-sodium is recommended so you can control the final seasoning.
• Cream cheese: 4 ounces, cubed and softened. Full-fat gives the creamiest texture; allow it to soften to room temperature for easier incorporation.
• Sour cream: 1/2 cup. Adds tang and smoothness—Greek yogurt can be used in a pinch but will alter texture slightly.
• Monterey Jack cheese: 1 cup shredded. Melts smoothly and adds gentle richness; pepper jack is an option for extra spice.
• Lime: Juice of 1 lime. Finishes the pot with brightness and balances the dairy richness.
• Garnishes: Fresh cilantro and jalapeño slices, optional. Cilantro brings herby freshness; jalapeño adds crunch and heat.

Instructions

Sauté the aromatics: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced small yellow onion and cook 3 to 4 minutes until translucent and soft, stirring occasionally. Add the minced garlic and cook 1 minute more until fragrant, being careful not to let it brown. Add chicken and spices: Stir in 1 pound shredded cooked chicken, the 4-ounce can of diced green chiles, 1 teaspoon cumin, 1 teaspoon oregano, 1/2 teaspoon chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly so the spices coat the chicken and aromatics evenly. Combine beans and broth: Add two 15-ounce cans of drained and rinsed white beans and 2 cups chicken broth. Increase heat to bring the mixture to a gentle simmer, then reduce to low. Simmer just long enough to let flavors meld, about 5 minutes. Watch for bubbling; you want a gentle simmer rather than a rolling boil. Melt in the cream cheese: Lower the heat and stir in 4 ounces cubed softened cream cheese in small pieces. Stir continuously until the cream cheese is fully melted and incorporated into the broth, creating a silky base. If needed, warm the cream cheese briefly before adding to speed incorporation. Finish with sour cream and cheese: Stir in 1/2 cup sour cream and 1 cup shredded Monterey Jack cheese until smooth and creamy. Keep the heat low and allow the cheese to melt slowly to prevent separation; simmer an additional 3 to 5 minutes for all flavors to marry. Brighten and serve: Remove the pot from heat and stir in the juice of 1 lime. Taste and adjust seasoning with more salt, pepper, or lime as needed. Serve hot with chopped cilantro and jalapeño slices if desired.

Storage Tips

Store leftovers in airtight containers and chill promptly. In the refrigerator, consume within 3 to 4 days. For longer storage, portion into freezer-safe containers or heavy-duty freezer bags and freeze for up to three months. When reheating from frozen, thaw overnight in the refrigerator if possible, then warm gently over low heat while stirring occasionally to return the texture to silky and avoid splitting. Single-serve microwave reheating works well: cover and heat in 60 second bursts, stirring between intervals until evenly hot.

Ingredient Substitutions

If you prefer a lighter version, swap full-fat cream cheese for a neufchâtel or a blend of Greek yogurt and a small amount of cream cheese—use a 3:1 ratio of Greek yogurt to cream cheese for similar tang with less fat. For dairy-free versions, omit cream cheese and sour cream and instead stir in a can of full-fat coconut milk at the end for creaminess, adjusting lime to taste. Swap Monterey Jack for pepper jack for heat or for a sharp cheddar if you like a bolder cheese character. Canned white beans can be replaced with canned navy beans or cannellini for similar texture; if using dried beans, cook them fully before adding and expect longer simmer time.

Serving Suggestions

Serve bowls topped with chopped cilantro, sliced jalapeño, extra shredded cheese, and lime wedges. For crunch, add crushed tortilla chips or a handful of roasted pepitas. Pair the chili with a simple green salad or cornbread for a heartier meal. For a lighter plate, spoon over a bed of baby spinach or serve alongside roasted vegetables. This pot is wonderful for entertaining—set out toppings so guests can customize their bowls.

Cultural Background

White chicken chili is an adaptation of traditional chili that highlights white beans and lighter meats instead of the classic tomato and beef foundation. Its roots are in American Southwestern and Tex-Mex cooking where chiles, cumin, and oregano are common pantry flavors. Over the years home cooks have riffed on the concept, adding dairy or cheese for a creamier mouthfeel. This blend of comfort and southwestern brightness is exactly why it remains a popular variant across many American kitchens.

Seasonal Adaptations

In colder months, add diced roasted poblano peppers and a few extra spices such as smoked paprika for a smoky note. In spring and summer, lighten the pot with extra lime, more fresh cilantro, and a topping of corn salsa for brightness. For holiday or cold-weather gatherings, stir in roasted winter squash cubes for sweetness and color. The recipe scales easily for crowds and can be kept on a slow cooker for serving at parties.

Meal Prep Tips

To meal prep, divide the finished chili into 4 airtight containers for ready lunches. Pack garnishes separately so cilantro and jalapeños stay fresh. Reheat on the stovetop with a splash of broth if needed to loosen up the texture. If you want to assemble ahead without cooking, combine the aromatics, spices, and chicken in a container and store the dairy components separately; on the day, finish by warming the mixture and stirring in cream cheese and sour cream for best texture.

This White Chicken Chili with Cream Cheese is the kind of comforting, flexible dish I turn to again and again. It’s forgiving, full of flavor, and easily adapted to what you have on hand—so bring a pot to the table, invite someone you love, and let the aromas do the rest.