White Chicken Cream Cheese Chili

Warming, comforting chicken chili with green chiles, cream cheese, corn and white beans.

Green chiles and cream cheese are one of my favorite pairs. Tangy cream cheese is the perfect antidote for mildly spiced chiles. When you add tender chicken into the mix along with meaty beans and succulent corn magic happens. The stars align. The man in the moon smiles. The sun sighs.

No. I am not prone to exaggeration.

This is not as thick as a traditional chili and the name white chili is due to it not having tomatoes in it.

The cream cheese infused chicken broth is the star of the show. Trust me. You want to have tortilla chips in the house when you make this. I greedily dipped and scooped my way through the entire bowl then calculated how long it would take for me to get hungry again so I could have seconds.

It’s like a souped up chili dip. That you seriously. Cannot. Stop. Eating.

Say hello to my new best friend.

White Chicken Cream Cheese Chili

Rating: 51

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 5 servings

White Chicken Cream Cheese Chili

Warming, comforting chicken chili with green chiles, cream cheese, corn and white beans.


1 pound boneless, skinless chicken breast
coarse salt and fresh black pepper
2 tablespoons butter
2 tablespoons olive oil
1 medium onion, diced
1 small green bell pepper, diced
3 cloves garlic, minced
1/2 teaspoon chile powder
1/2 teaspoon dried oregano
2 cans (4 ounce) fire roasted diced green chiles(mild) or jalapenos(hotter)
1 can cannellini beans
1 + 1/2 cups chicken broth
1 cup corn
8 ounces cream cheese, at room temperature
fresh cilantro or parsley
your choice for serving:
tortilla chips
shredded sharp cheddar or Monterrey jack cheese
sour cream
guacamole or avocado
warm tortillas


  1. Cut the chicken breasts into bite-sized pieces and season well with salt and pepper.
  2. In a large soup pot or saucepan heat the butter over medium heat. Add chicken and cook through, stirring every few minutes. Remove to a platter and set aside.
  3. Lower the heat to medium-low and add the oil, onion, bell pepper, garlic, chile powder and oregano. Season with salt and pepper and cook 5-6 minutes, stirring often. Add the green chiles and cook 3 more minutes.
  4. Add the beans with their juices, the broth, corn and chicken back in. Season again with salt and pepper. Simmer 25 - 30 minutes. Taste halfway through and add more seasonings if needed.
  5. Reduce heat to low and put the cream cheese in a small bowl. Mix a few ladles of the sauce into the cream cheese to temper it so it doesn't curdle. Add the cream cheese to the pot and stir it in until completely melted.
  6. Stir in a tablespoon of fresh cilantro or parsley. Serve with your choice of toppings.

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  1. Erica says

    I don’t usually comment on recipes but we LOVE this recipe!!!! It immediately became a once-a-week dinner, it is SO good! And I don’t modify a thing.

    • Reeni says

      Yes you can Ally! Cook everything but the cream cheese on high 3 or low 5 hours then add the cream cheese and cook another hour. Temper the cream cheese first by mixing it with a few spoons of the warm sauce from the pot.

  2. Sara says

    I just have to say WOW!!!! I made this for football night and everyone LOVED it!! It’s perfection in a bowl!! Thank you!!!

  3. Merissa says

    I never comment on anything but I had to after making this tonight. This recipe was amazing! Thank you for sharing this warm bowl of wonderfulness!

  4. Ryforst says

    this chili is mind blowingly awesome!!! made some a few months ago. gearing up to get started on batch number 2 in a few minutes!! so excited to go into a food coma from eating so much.

    • R-Dubya says

      Lol just read that comment and didn’t realize it was from me. Making batch #3 right now!! Added a serrano pepper this time. Man this stuff smells good

  5. paula h says

    OMG… I made this last night…unbelievably good! I used a seasoned chicken breast from the butcher’s case….not sure if it made any difference or not.
    Thanks for the recipe.

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