White Chicken Chili With Cream Cheese | Best Ever
White Chicken Chili with Cream Cheese is the ultimate comfort food. When the weather starts to cool off, the days get shorter, and it’s time for sweatshirts – that’s when it’s chili time.
Yes, this white chicken chili with cream cheese recipe is also known as “crack white chicken chili recipe” due to it’s addictive nature. It’s that good!
Be sure to also check out my Instant Pot White Chicken Chili Recipe too! It’s a little less rich and super easy to make!
Why Is White Chili Called White Chili?
First things first. People get confused about this thing called “white chili.” So let me clear that up.
The ingredients in white chicken chili all tend to be pale in color. The chicken, cream cheese, chicken broth, and cannellini beans, etc. are all light colored. And white chicken chili with cream cheese is one of the whitest chilis you can make.
Traditional chili is loaded with darker, redder ingredients like beef and red kidney beans. But both have a distinct Tex-Mex flavor.
Why Is My White Chicken Chili Watery?
Lots of people ask this question. This chili can be as thick or as thin as you want to make it. Most people prefer thick white cream cheese chicken chili.
There’s an easy fix to watery white chili. Simply make a slurry of a little cornstarch mixed with water and add it to the chili one tablespoon at a time at the end of the cooking process until the desired thickness.
Many people do not add any slurry at all to this recipe because it is quite creamy with out it. But feel free to add a much as you want. (See full recipe below.)
Ingredients In This Recipe
- Green Chiles – These are the star of the show. I prefer fresh, roasted poblanos. But use canned diced green chiles to save time in a pinch. (See full recipe below)
- Cooked Chicken – Rotisserie chicken works great for this. Or try my super easy Instant Pot Shredded Chicken if you want to use boneless, skinless chicken breasts.
- White Beans – Cannellini or Great Northern are good choices.
- Shallots – The subtle flavor is perfect for white chicken chili with cream cheese.
- Spices – This recipe has all kinds of warm, flavorful spices to add depth of flavor. Cumin, chili powder, and coreander all make an appearance.
- Garlic and Jalepeño – These are classic chili ingredients that add a punch.
- Cream Cheese – Of course! Full fat or low fat cream cheese will work.
- Favorite Toppings – Tomatoes, cilantro, sour cream, and tortilla chips are fabulous additions.
How to Make White Chicken Chili With Cream Cheese
- Broil and peel the poblano chiles (or used canned). See full recipe below.
- Saute shallots, garlic, and jalapeños.
- Add the spices to toast them a bit.
- Slowly stir in broth. Then add beans, poblanos, and chicken. Simmer.
- Lower heat and add cream and cubed cream cheese.
- Add slurry if needed.
- Serve with your favorite white chicken chili with cream cheese toppings.
Can I Freeze This Recipe?
Yes you can freeze this and it will last up to 3 months. It will expand a bit when frozen, so be sure to leave a little room in the freezer bag when filling.
To reheat, thaw the chili in the refrigerator overnight and then warm up on the cooktop.
How Can I Make My White Chicken Chili Less Spicy?
Now why would you ever do that?? Just kidding! I do like mine with a little heat, but if you like a milder version, then omit the jalapeño peppers.
You can also reduce the chili power by half, but that does reduce the authentic chili flavor.
And if you want to add heat, just leave some of the seeds in when you dice the jalapeño. I love it this way!
What To Serve With It
This chicken chili recipe is a stand alone meal for sure. But if you’re trying to really knock it out of the park, then serve it with this amazing Jalapeño Corn Bread!
Equipment Used For This Recipe
This “crack chicken chili” recipe has been a family favorite for many years. It’s also my go-to when I’m feeding a crowd. Dig in and enjoy!
White Chicken Chii With Cream Cheese
This white chicken chile with cream cheese recipe is creamy, hearty, rich, and flavorful. Sure to please everyone!
Ingredients
- 4 Poblano Chiles, Roasted under broiler, skinned, seeded, and chopped (can also use 3 cans of diced green chilis, 4 ounces each)
- 1 Rotisserie Chicken, Meat removed and shredded
- 2 Tablespoons Olive Oil
- 3 Large Shallots, chopped
- 2 Cloves garlic, Minced
- 2 Jalapeños, Minced
- 1/2 Tablespoon Cumin
- 1 teaspoon Ground Coriander
- 1 teaspoon Chipotle Chili Powder
- 8 Cups chicken broth
- 1 lime, Juice
- 3 14 oz. Cans Cannelloni Beans, Drained and rinsed
- 1 Cup Heavy Cream
- 8 ounces softened cream cheese, cut into 2 inch cubes
- 4 Tablespoons corn starch, mixed with 4 tablespoons water to thicken as needed
- salt, as needed for desired taste
- 1 Bunch Cilantro, Chopped, for garnish
- 1 Cup sour cream, Optional, for garnish
- 1 Diced tomato, optional for garnish
Instructions
- Turn oven on to broil. Line a rimmed baking sheet with aluminum foil. Put whole poblano chiles on baking sheet and place under broiler until blistered, turning once. Watch carefully. It should take a total of 6-8 minutes. When blistered, remove from oven and immediately place in a plastic bag to steam for 5 minutes. Remove from bag, peel skin, remove seeds and stem and chop into 1/2 inch pieces. (Can use 3, 4 ounce cans of diced green chiles to save time.)
- Heat oil in a large pot over medium high heat. Add shallots, garlic, and jalapenos. Add a large pinch of salt and cook until softened, approximately 5 minutes. Add cumin, coriander, and chile powder and cook about a minute.
- Slowly add chicken broth, scraping up all the bits off the bottom of the pot. Increase heat to high until boiling. Reduce heat to medium and add beans, chopped poblano chiles, and chicken. Return to a simmer.
- Add corn starch/water mixture to pot and return to a slow boil. Simmer 15 minutes. Reduce heat to low and add cream and cream cheese. Heat through.
- Serve in bowls with desired toppings.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 609Total Fat: 34gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 110mgSodium: 1180mgCarbohydrates: 53gFiber: 11gSugar: 8gProtein: 27g
Oh, this looks just so perfect for me.. I can do with a bowl of chicken chili right now.. I hope a day comes, when internet delivers such perfect recipes at the click of a button
I think you’re on to something, Fareeha!
Love the roasted poblanos. One of my favorite ingredients. White Chili is on my to do list. Got to get to it one of these days.
Yep, white chili is always a good go to! Thanks, Peter.