235

1.30k

Jump to Recipe Print Recipe

I grew up on a version of this creamy, slightly spicy white chicken chili that warmed our house on chilly nights. It’s a quick, comforting bowl made with cream cheese, green chilies, corn, and shredded chicken simmered in flavorful chicken broth — perfect for busy weeknights or casual gatherings when you want something cozy without fuss. If you like rich, creamy soups with a Tex‑Mex twist, this one’s a keeper; and if you want a similar take with a little more shredded-cheese richness, try this creamy version for comparison.

Why you’ll love this dish

This white chicken chili hits the sweet spot between soup and comfort food. It’s fast to assemble, uses pantry staples, and feeds a crowd without elaborate prep. Because the base relies on cream cheese and broth rather than heavy cream, the texture is silky without being overly greasy. It’s excellent for:

Weeknight dinners when you want minimal hands-on time.
Potlucks or game day gatherings — it stays warm and ladled nicely from a slow cooker.
People who enjoy a mild, family-friendly chili with room for extra heat.

“Simple ingredients, big comfort — every spoonful tastes like home.” — a quick review from a weeknight testing session

If you want a slightly different take on creaminess, I compared a couple of similar recipes and found another great spin that emphasizes extra cheesiness over richness — worth checking out if you like a cheesier finish.

The cooking process explained

Before you dive in, here’s a quick overview of how the recipe comes together so you know what to expect:

Combine the cream cheese, canned green chilies, corn, and shredded cooked chicken in a pot or slow cooker.
Add chicken broth, sautéed/diced onion, minced garlic, cumin, salt, and pepper.
Stir and heat until the cream cheese melts and flavors meld; simmer briefly on the stove or let it stew slowly in the crockpot for deeper flavor.
Finish and serve warm with your favorite toppings.

This is an easy one-pot (or one-crockpot) recipe that’s forgiving — it won’t break if you leave it on low a little longer.

What you’ll need

8 oz cream cheese (room temperature helps it melt smoothly; use full-fat for best texture)
1 can green chilies (mild or hot depending on preference)
1 cup corn (fresh, canned, or thawed frozen)
2–3 cups shredded cooked chicken (rotisserie chicken is a great shortcut)
3–4 cups chicken broth (adjust for desired thickness)
1 medium onion, diced
2–3 garlic cloves, minced
1 tsp ground cumin
Salt and black pepper to taste

Notes/substitutions:

For a dairy-free version, swap cream cheese with a thick coconut cream or a dairy-free cream cheese alternative (texture will vary).
If you want more body, add a drained can of white beans (great for added protein and texture).
If you’re short on time, using pre-shredded rotisserie chicken speeds things up. See another creamy take here for inspiration.

Step-by-step instructions

Bowl of delicious White Chicken Chili topped with fresh cilantro and diced green onions.

Place the cream cheese, drained green chilies, corn, and shredded chicken into a medium pot or into the bowl of a slow cooker. Break the cream cheese into chunks so it melts more quickly.
Pour in the chicken broth, using enough to reach your preferred soup thickness.
Add the diced onion, minced garlic, cumin, salt, and pepper. Stir to combine everything.
Stove-top method: bring the mixture to a gentle simmer over medium heat, stirring occasionally until the cream cheese fully melts and the flavors meld, about 20–30 minutes. Lower the heat if it begins to boil.
Slow-cooker method: cover and cook on LOW for 4–6 hours, stirring once or twice. The slow cooker yields a deeper melded flavor and very tender chicken.
Taste and adjust seasoning before serving. Ladle into bowls and enjoy warm.

Best ways to enjoy it

This chili is flexible — here are serving ideas that elevate the bowl:

Garnish: chopped cilantro, sliced avocado, fresh lime wedges, shredded Monterey Jack or cheddar, and a dollop of sour cream or plain Greek yogurt.
Crunch: serve with tortilla chips, crushed tostadas, or warm corn bread.
On the side: a simple green salad or roasted vegetables balance the richness.
For a heartier meal: spoon over rice or serve alongside cilantro-lime rice and black beans.

For plating inspiration and variations that pair well with tortillas and chips, check out this creamy cheesy rendition for more serving ideas.

Storage and reheating tips

Refrigerate: Cool to room temperature within two hours, then store in an airtight container for up to 3–4 days.
Freeze: Freeze in an airtight, freezer-safe container for up to 3 months. Leave some headspace for expansion. Thaw overnight in the fridge before reheating.
Reheating: Reheat gently on the stovetop over low–medium heat, stirring to reincorporate any separated fats. You can also microwave in short bursts, stirring between intervals. If the chili has thickened during storage, thin with a splash of chicken broth or water as you warm it.
Food safety: Always reheat leftovers to an internal temperature of 165°F (74°C) before serving.

Pro chef tips

Soften cream cheese first: letting cream cheese come to room temperature or cutting it into cubes helps it melt evenly without clumping.
Use rotisserie chicken for speed: it adds great flavor with minimal prep. If you’re shredding raw chicken, poach it in broth for extra flavor, then shred.
Control heat level: canned green chilies vary in heat. Start with one can and add hot sauce or chopped jalapeño if you want more kick.
Thickness control: if the chili is too thin, simmer uncovered to reduce; if too thick, add chicken broth a little at a time.
Layer flavors: sweat the diced onion and garlic briefly in the pot before adding the other ingredients to build more flavor depth.
Want a creamier mouthfeel? Stir in a half cup of shredded cheese near the end of cooking for extra silkiness.

For more advanced prep hacks and time-saving ideas, see this other creamy white chicken chili variation that includes extra cheesy finishing tips.

Creative twists

Spicy version: add diced jalapeños or chipotle in adobo for a smoky heat.
Vegetarian swap: replace chicken with a mix of white beans and extra corn; use vegetable broth and a dairy-free cream alternative.
Tex‑Mex hearty: stir in canned white beans or pinto beans and top with chopped scallions and queso fresco.
Southwestern chowder: add diced potatoes or sweet potatoes for a thicker, stew‑like bowl.
Lighter option: use reduced-fat cream cheese and Greek yogurt stirred in at the end for tang and creaminess.

Your questions answered

Q: How long does this take to make from start to finish?
A: Stove-top active time is about 25–35 minutes (including simmer). If you use a slow cooker, plan 4–6 hours on LOW with minimal hands-on time.

Q: Can I use frozen corn or canned corn?
A: Yes — canned or thawed frozen corn both work well. If using canned corn, drain it first. Frozen corn adds a fresher texture but either option is fine.

Q: Is this recipe spicy?
A: It’s typically mild because canned green chilies are usually mild. To increase heat, add jalapeños, cayenne, or chopped chipotle. To reduce heat, use mild green chilies and avoid extra hot toppings.

Q: Can I make this ahead for a party?
A: Yes. Make it in advance, cool, refrigerate, and reheat gently before serving. If serving from a slow cooker at a party, transfer to the slow cooker and heat on LOW, stirring occasionally.

Q: How long will leftovers keep?
A: Store in the fridge for 3–4 days or freeze for up to 3 months. Reheat to 165°F (74°C) before serving.

Conclusion

If you’re looking for a reliably creamy, easy white chicken chili that’s both weeknight-friendly and crowd-pleasing, this recipe delivers comforting flavor with minimal fuss. For more ideas and similar tested recipes, try this detailed version with extra richness from Cooking Classy and another popular creamy recipe from Tastes Better From Scratch.

Explore an alternative take here: White Chicken Chili (BEST EVER!) – Cooking Classy
Compare with this creamy variant here: White Chicken Chili – Tastes Better From Scratch