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Cozy White Chicken Chili with Cream Cheese – Easy 30-Minute Dinner

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This creamy white chicken chili with cream cheese comes together in just 30 minutes, making it the perfect quick and comforting dinner for chilly nights. Tender chicken, creamy broth, and a hint of green chiles create a bowl of pure warmth that tastes like it simmered all day.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts or thighs (about 2–3 pieces)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 can (4 ounces) diced green chiles
  • 4 cups (32 ounces) low-sodium chicken broth
  • 2 cans (15 ounces each) cannellini beans or great northern beans, drained and rinsed
  • 8 ounces (1 block) full-fat cream cheese, softened and cut into cubes
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • Salt and black pepper to taste
  • Optional toppings: fresh cilantro, shredded Monterey Jack cheese, sliced jalapeños, sour cream, tortilla chips, avocado

Instructions

  1. Pat the chicken dry with paper towels and season both sides with a pinch of salt and pepper.
  2. Heat the olive oil in a large pot over medium-high heat. Once the oil shimmers, add the chicken. Cook for 5-6 minutes per side, until golden brown and cooked through (internal temperature 165°F). Transfer to a plate and set aside.
  3. Reduce heat to medium. Add the diced onion to the pot and cook for 3-4 minutes, stirring occasionally, until translucent and soft. Add the minced garlic and cook for 30 seconds more, until fragrant.
  4. Stir in the cumin, chili powder, smoked paprika, and oregano. Cook for 30 seconds, stirring constantly. Add the diced green chiles and stir to combine.
  5. Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Bring to a gentle simmer.
  6. Stir in the drained and rinsed white beans. Let the chili simmer for 5 minutes.
  7. While the chili simmers, shred the cooked chicken using two forks.
  8. Reduce heat to low. Add the cubed cream cheese and shredded chicken to the pot. Stir continuously until the cream cheese is fully melted and the broth is smooth and creamy, about 2-3 minutes.
  9. Let the chili simmer on low for another 5 minutes to thicken slightly. Taste and adjust seasoning with salt and pepper.
  10. Ladle the chili into bowls and top with your favorite garnishes.

Notes

For the creamiest chili, use full-fat cream cheese and soften it at room temperature before adding. Don’t skip searing the chicken—the browned bits add flavor. If the chili is too thick, add a splash of broth when reheating. Leftovers keep in the fridge for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: white chicken chili, cream cheese chili, easy chili recipe, 30-minute dinner, comfort food, fall dinner, winter dinner, chicken chili

Find it online: https://goldensimmer.com/cozy-white-chicken-chili-with-cream-cheese-easy-30-minute-dinner/