This creamy white chicken chili became a winter favorite the first time I made it for a small group of friends. I discovered the comforting mix of tender chicken, soft white beans and velvety cream cheese during a Sunday afternoon when the house smelled cold and everyone wanted something warming and effortless. The first bowl I ladled out disappeared so quickly that I wrote the recipe down and have refined it since. The texture is what makes this version stand out: a thick, silky broth that clings to the beans and chicken with just enough body to feel indulgent without being heavy.

I often make this when I need something that feeds a crowd but does not demand hours in the kitchen. It is forgiving, adaptable and forgiving again when you want to swap ingredients based on what you have on hand. Family and guests always comment on the subtle tang from the cream cheese balanced by the mild heat of green chiles. It is the kind of bowl that invites seconds, late night conversations and warm bread for sopping the bottom of the pot.

Ingredients

• Boneless skinless chicken breasts about 1.5 pounds; choose evenly sized pieces so they cook at the same rate. If you prefer darker meat, boneless thighs work well and add extra richness.
• White beans two 15 ounce cans drained; great northern or cannellini beans both work. Canned beans give consistent texture and save time, but cooked dried beans may be used if you have them on hand.
• Low sodium chicken broth four cups; using low sodium lets you control the final seasoning and reduces the chance of a too-salty broth.
• Cream cheese eight ounces at room temperature; full fat produces the creamiest finish. If you need a lighter option, use neufchatel but expect a thinner texture.
• Diced green chiles two 4 ounce cans; they add a mild heat and vegetal brightness without changing the color of the broth.
• Yellow onion one medium, chopped; cooks down and sweetens the base while providing body.
• Garlic three cloves, minced; fresh garlic gives true aromatic depth.
• Ground cumin two teaspoons; provides earthy warmth that is essential to the flavor profile.
• Chili powder two teaspoons; choose a balanced blend for warm pepper notes rather than intense heat.

Instructions

Prepare the aromaticsChop the onion finely and mince the garlic. Heat one tablespoon of olive oil in a large heavy pot over medium heat. Add the onion and cook until translucent, about five minutes, stirring occasionally to prevent browning. Add the garlic and cook for one minute until fragrant. Watch the garlic closely as it can burn quickly.Cook the chickenCut the chicken into 1 inch pieces for quick, even cooking. Add the chicken to the pot and sprinkle with two teaspoons ground cumin and two teaspoons chili powder. Stir so the spices coat the chicken and sauté until the pieces lose their pink color, about seven to ten minutes. Do not overcook since the chicken will simmer in the broth and continue to tenderize.Add broth and beansPour in four cups low sodium chicken broth and add the drained white beans. Bring the mixture to a gentle simmer, reduce the heat to low and let it cook for about fifteen minutes so the beans soften and flavors meld. Taste the liquid and adjust seasoning if needed, remembering that the cream cheese will temper the spices.Finish with cream cheese and chilesLower the heat to the lowest setting. Cube the eight ounces cream cheese so it melts evenly and stir it into the pot until fully incorporated and the broth becomes creamy. Add the two cans of diced green chiles and simmer for an additional five minutes to marry the flavors. If the texture is too thick, add a splash of hot broth or water and stir until you reach the desired consistency.ServeLadle hot into bowls and garnish with chopped fresh cilantro if desired. Fresh lime wedges, a spoonful of plain yogurt or sliced avocado also make excellent toppings.

Storage Tips

Store cooled portions in airtight containers in the refrigerator for up to four days. To freeze, portion into meal sized containers leaving some headroom for expansion and freeze for up to three months. Thaw overnight in the refrigerator and reheat gently on the stove over low heat to preserve the creaminess. If the texture separates after freezing, whisk in a splash of hot broth or an extra tablespoon of cream cheese while reheating to bring it back together. Glass containers with tight lids are preferred for both refrigeration and freezing since they maintain temperature and flavor best.

Ingredient Substitutions

For a lighter finish, replace half of the cream cheese with plain Greek yogurt and stir it in off heat to avoid curdling. If you prefer a dairy free option, use a non dairy cream cheese alternative or a full bodied pureed white bean puree to thicken. Swap turkey breast for chicken if you want a leaner profile, or use boneless skinless thighs for more succulence. If fresh chiles are available, use one to two seeded and diced jalapenos for a brighter, fresher heat; reduce quantity if you are sensitive to spice.

Serving Suggestions

Serve bowls topped with chopped cilantro, thinly sliced radishes for crunch and lime wedges for acidity. Cornbread, warm tortillas or a simple green salad are excellent accompaniments. For a party, offer a toppings bar with diced avocado, shredded cheese, scallions and tortilla strips so guests can customize their bowls. For a low carb option, serve over roasted cauliflower rice.

Cultural Background

The white chili tradition is rooted in Southwestern United States flavors and often features poultry, white beans and aromatic spices rather than tomato based bases. Variations appear across Texas and neighboring states where green chiles and cumin play leading roles. This version leans into that heritage while adding cream cheese for a silky finish that has become common in home kitchens seeking a comforting but quick adaptation of the regional classic.

Seasonal Adaptations

In winter, add roasted winter squash or sweet potato cubes for added sweetness and body. In spring and summer, lighten the pot by using extra white beans and a smaller amount of cream cheese then finishing with fresh herbs like cilantro and a squeeze of lime. Holiday gatherings benefit from serving this in a slow cooker for a self serve option that keeps the pot warm without breaking down textures.

Meal Prep Tips

Make the base ahead by cooking the chicken and beans and storing the mixture without the cream cheese in the refrigerator for up to three days. When ready to serve, reheat gently and stir in the cream cheese so the texture stays creamy and fresh. Portion into individual containers for grab and go lunches and include a separate small container of cilantro and lime so garnishes stay vibrant.

I hope this becomes a go-to in your rotation. It rewards little tweaks and always gives back comforting bowls that invite conversation and seconds.