White Chicken Chili with Cream Cheese

White chicken chili with cream cheese is creamy, cozy, and packed with shredded chicken, white beans, and green chiles. Make this easy white chicken chili in the crockpot or stovetop for a comforting, high-protein dinner that’s freezer-friendly and family-approved.

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Prep Time 10

Cook Time 6

Total Time 6 10

Servings: 6

Course: Dinner, Main Course

Cuisine: American, Mexican, Tex-Mex

Ingredients Method Video Notes

Ingredients

For The Chili:

1 ½ lbs boneless skinless chicken breasts (or thighs)
1 small small yellow onion, diced
3 cloves garlic, minced
2 15-oz cans white beans (cannellini or Great Northern), drained and rinsed
1 15-oz can corn, drained (or 1 ½ cups frozen)
2 4-oz cans diced green chiles
1 tbsp The Spice Girl Kitchen Mexican Seasoning or sub 1 tsp each cumin, oregano, and chili powder
½ teaspoon salt plus more to taste
3 cups low-sodium chicken broth
1 8-oz block cream cheese, cubed and softened
½ cup heavy cream or half-and-half optional, for extra creaminess
Juice of ½ lime optional, to brighten the flavor

For Serving:

chopped fresh cilantro
diced avocado
shredded Monterey Jack or cheddar cheese
sliced jalapeños
lime wedges
crushed tortilla chips or strips

Method

Slow Cooker Instructions:

Place chicken breasts in the base of a 6-quart slow cooker. Add onion, garlic, beans, corn, green chiles, spices, salt, and chicken broth.
Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and easily shreddable.
Shred the chicken directly in the slow cooker using two forks. Add the cream cheese and heavy cream, then stir well until melted and smooth.
Let the chili continue on low for 10–15 minutes to fully combine. Taste and adjust salt if needed. Squeeze in lime juice, if using.
Ladle into bowls and load up with your favorite toppings.

Stovetop Instructions:

In a large Dutch oven or pot, heat 1 tablespoon olive oil over medium heat. Add onion and sauté 3–4 minutes until softened. Stir in garlic and cook 1 minute more.
Add chicken, beans, corn, green chiles, spices, salt, and broth. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, until chicken is cooked through.
Remove the chicken, shred it with two forks, and return it to the pot.
Reduce heat to low. Stir in cream cheese and heavy cream, stirring until melted and fully incorporated. Add lime juice, if using.
Ladle into bowls and garnish with desired toppings.

Video

Notes

For best results, use block-style cream cheese (not whipped or spreadable) and add it at the end — it melts smoother and gives this white chicken chili with cream cheese its signature velvety texture.
Want more heat? Use hot green chiles, a chopped jalapeño, or a pinch of chipotle powder to spice things up.
To thicken your chili naturally, mash a few spoonfuls of the white beans directly into the pot before adding the cream cheese.
Short on time? Use shredded rotisserie chicken and stir it in after cooking. This is a great way to make an easy white chicken chili even faster, especially on the stovetop version!
Dairy-free? Swap in a plant-based cream cheese and use full-fat coconut milk instead of cream. It won’t taste exactly the same, but it’s still warm, satisfying, and full of flavor.
This chili freezes well! Let it cool completely, then freeze in containers or freezer bags for up to 3 months. Reheat with a splash of broth or cream to loosen the texture.
You can make this white chicken chili crockpot style (slow cooker) or on the stovetop — both versions are included above for flexibility.