White Chicken Chili with Cream Cheese
This White Chicken Chili with Cream Cheese is comforting, creamy, and easy to make. With shredded chicken, hearty white beans, warm spices, and a silky finish from cream cheese and Greek yogurt, it’s a cozy meal that feels like a warm hug. Perfect for busy weeknights or meal prep — delicious on its own or served in wraps, over rice, or salad.
Equipment
- Large Pot
- Wooden Spoon
Ingredients
Base Ingredients
- 2 tbsp olive oil for sautéing
- 1 medium onion diced
- 3 cloves garlic minced
- 2 cups shredded cooked chicken rotisserie works great
- 2 cans white beans 15 oz each, drained and rinsed
- 1 can diced green chilies 4 oz
- 3 cups low-sodium chicken broth
- 1 tsp ground cumin
- 0.5 tsp chili powder
- 0.5 tsp smoked paprika
- 4 oz cream cheese softened
- 0.5 cup Greek yogurt
- salt and black pepper to taste
Optional Toppings
- fresh cilantro
- lime wedges
- shredded cheese optional
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3–4 minutes until translucent.
- Add garlic, cumin, chili powder, and smoked paprika. Stir until fragrant, about 1 minute.
- Stir in shredded chicken and diced green chilies. Mix well to coat in the spices.
- Pour in chicken broth and white beans. Bring to a simmer and let cook for 10–12 minutes.
- Reduce heat and stir in softened cream cheese. Stir until fully melted and incorporated.
- Turn off heat and stir in Greek yogurt. Season with salt and pepper to taste.
- Serve warm with optional toppings like cilantro, lime juice, and shredded cheese.
Notes
Try it in wraps, over quinoa, or on salad greens for fun variations. Store leftovers in the fridge for up to 4 days or freeze for up to 2 months. Reheat gently with a splash of broth to refresh creaminess.
Nutrition
Calories: 390kcalCarbohydrates: 25gProtein: 32gFat: 18gSaturated Fat: 8gCholesterol: 85mgSodium: 640mgPotassium: 680mgFiber: 6gSugar: 4gVitamin A: 800IUVitamin C: 6mgCalcium: 110mgIron: 2.4mg
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