Creamy White Chili with Cream Cheese Recipe

There are some recipes that just scream “comfort food,” and this Creamy White Chili with Cream Cheese is undeniably one of them. The first time I made this, it was a chilly autumn evening, the kind where you crave something warm, hearty, and deeply satisfying. I’d heard whispers of using cream cheese in chili, and frankly, I was a bit skeptical. Chili, in my mind, was always robust, tomato-based, and fiery. But the allure of a creamy, dreamy alternative, especially one featuring tender chicken and white beans, was too strong to resist. The result? An absolute revelation. My family, usually staunch traditional chili purists, were utterly smitten. The subtle tang of the cream cheese melded beautifully with the savory spices and tender chicken, creating a velvety texture that was simply irresistible. Even my pickiest eater asked for seconds, and it has since become a staple in our cold-weather meal rotation. It’s a hug in a bowl, rich without being heavy, and packed with flavor that develops beautifully as it simmers. This isn’t just a recipe; it’s an experience, and I’m so excited to share it with you.

Ingredients

Here’s what you’ll need to create this bowl of creamy comfort:

• Olive Oil: 2 tablespoons
• Yellow Onion: 1 large, finely chopped (about 1 ½ cups)
• Garlic: 4-6 cloves, minced (about 2 tablespoons)
• Jalapeño Pepper: 1-2 medium, seeds and ribs removed for less heat, finely minced (optional, adjust to your spice preference)
• Boneless, Skinless Chicken Breasts or Thighs: 1.5 to 2 pounds, cut into ½-inch to ¾-inch cubes (or use pre-cooked shredded rotisserie chicken, about 4 cups)
• Ground Cumin: 2 tablespoons
• Dried Oregano: 1 tablespoon (preferably Mexican oregano if available)
• Chili Powder: 1 teaspoon (use a mild variety or omit if you prefer less traditional chili flavor)
• Smoked Paprika: 1 teaspoon (optional, for a hint of smokiness)
• Cayenne Pepper: ¼ to ½ teaspoon, or to taste (optional, for extra heat)
• Salt: 1 ½ teaspoons, or to taste
• Freshly Ground Black Pepper: ½ teaspoon, or to taste
• Chicken Broth: 4-6 cups (low-sodium recommended, adjust amount for desired consistency)
• Cannellini Beans (or Great Northern Beans): 2 cans (15 ounces each), rinsed and drained
• Diced Green Chiles: 2 cans (4 ounces each), undrained (mild)
• Cream Cheese: 8 ounces (1 block), full-fat, softened and cut into cubes
• Fresh Cilantro: ½ cup, chopped, plus more for garnish
• Lime Juice: 2 tablespoons (from 1-2 fresh limes), plus lime wedges for serving

Instructions

Follow these steps for the creamiest, most flavorful white chili:

1. Sauté Aromatics: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and jalapeño (if using) and cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
2. Brown or Add Chicken:
   • If using raw chicken: Add the cubed chicken to the pot. Season lightly with a pinch of salt and pepper. Cook, stirring occasionally, until the chicken is lightly browned on all sides and no longer pink, about 5-7 minutes.
   • If using pre-cooked rotisserie chicken: Skip this browning step and add the shredded chicken in step 4.
3. Bloom Spices: Add the ground cumin, dried oregano, chili powder, smoked paprika (if using), and cayenne pepper (if using) to the pot. Stir well to coat the chicken and aromatics. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant. This step, known as “blooming,” enhances their flavor significantly.
4. Build the Chili Base: Pour in 4 cups of the chicken broth, scraping up any browned bits from the bottom of the pot (this is called deglazing and adds a lot of flavor). Add the rinsed and drained cannellini beans and the undrained diced green chiles. If using pre-cooked chicken, add it now. Stir everything together. Season with 1 ½ teaspoons of salt and ½ teaspoon of black pepper.
5. Simmer for Flavor: Bring the chili to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 20-30 minutes to allow the flavors to meld. For even deeper flavor, you can simmer for up to 1 hour. Stir occasionally. If the chili becomes too thick during simmering, add a bit more chicken broth (up to the remaining 2 cups) to reach your desired consistency.
6. Incorporate Creaminess:
   • Option 1 (Smoothest): Ladle about 1-2 cups of the hot broth from the chili into a medium bowl. Add the cubed, softened cream cheese to the hot broth. Whisk vigorously until the cream cheese is completely melted and smooth. This tempering step prevents the cream cheese from clumping when added to the main pot.
   • Option 2 (Simpler): Add the cubed, softened cream cheese directly to the pot of chili. Stir continuously until the cream cheese is fully melted and incorporated, creating a creamy, smooth texture. This may take a few minutes.
7. Finish and Adjust: Once the cream cheese is fully incorporated, stir in the chopped fresh cilantro and fresh lime juice. Taste the chili and adjust seasonings as needed – more salt, pepper, cumin, or cayenne if desired. If the chili is too thick, stir in a little more warm chicken broth. If it’s too thin for your liking, you can let it simmer uncovered for a few more minutes to reduce slightly, or mash some of the beans against the side of the pot with a spoon to help thicken it naturally.
8. Serve Hot: Ladle the creamy white chili into bowls. Garnish generously with your favorite toppings (see “How to Serve” section below).

Nutrition Facts

• Servings: Approximately 6-8 servings
• Calories per serving: Approximately 450-550 calories (This is an estimate and can vary based on specific ingredients, portion size, and chicken type used. For example, chicken thighs will have more calories than breasts, and full-fat cream cheese contributes more than a lighter version, though full-fat is recommended for best texture and flavor.)

Preparation Time

• Prep Time: 20-25 minutes (includes chopping vegetables and cubing chicken if raw)
• Cook Time: 45 minutes to 1 hour 15 minutes (includes initial sautéing and simmering time)
• Total Time: Approximately 1 hour 5 minutes to 1 hour 40 minutes

How to Serve

This Creamy White Chili with Cream Cheese is incredibly versatile and pairs wonderfully with a variety of toppings and sides. Here are some ideas to elevate your chili experience:

• Classic Toppings:
  • Shredded Cheese: Monterey Jack, Pepper Jack, or a sharp cheddar are excellent choices.
  • Sour Cream or Plain Greek Yogurt: Adds an extra layer of creaminess and a tangy counterpoint.
  • Fresh Cilantro: A must for a burst of freshness.
  • Lime Wedges: A squeeze of fresh lime juice brightens all the flavors.
  • Sliced or Diced Jalapeños: For those who like an extra kick of heat (pickled or fresh).
  • Diced Avocado: Adds creaminess and healthy fats.
  • Crushed Tortilla Chips or Cornbread Croutons: For a delightful crunch.
  • Sliced Green Onions or Chives: For a mild, fresh oniony bite.
• Hearty Sides:
  • Cornbread: A classic pairing. Sweet or savory cornbread muffins or slices are perfect for dipping.
  • Warm Tortillas: Flour or corn tortillas for scooping.
  • Steamed Rice: White or brown rice can be served underneath the chili to make it an even more substantial meal. Cilantro-lime rice is particularly good.
  • Simple Green Salad: A light salad with a vinaigrette dressing can provide a refreshing contrast to the rich chili.
• Serving Suggestions for a Crowd:
  • Chili Bar: Set up a buffet-style chili bar with the pot of chili and small bowls filled with all the different toppings. This allows guests to customize their own bowls.
  • Bread Bowls: For an impressive presentation, serve the chili in hollowed-out sourdough or crusty bread bowls.
  • Smaller Portions for Appetizers: Serve in small cups or ramekins for a party appetizer, especially during colder months.

Additional Tips

To make your Creamy White Chili with Cream Cheese even more spectacular, consider these five tips:

1. The Chicken Matters:
   • Rotisserie Chicken Shortcut: For a super quick version, use a store-bought rotisserie chicken. Simply shred the meat (you’ll get about 4 cups) and add it in step 4 with the broth and beans. This saves significant prep and cook time.
   • Cooking from Scratch: If using raw chicken, cutting it into uniform ½ to ¾-inch pieces ensures even cooking. Don’t overcrowd the pot when browning; do it in batches if necessary to get a nice sear rather than steaming the chicken. Chicken thighs will provide more flavor and moisture than breasts, but both work beautifully.
2. Bean Texture Trick:
   • For an even creamier chili without adding more dairy, take about 1 cup of the cooked beans (or one can of beans before adding to the pot) and mash them with a fork or potato masher, or briefly pulse them in a food processor with a little broth. Stir this bean puree back into the chili during the last 15-20 minutes of simmering. The starches released from the mashed beans will naturally thicken the chili and enhance its creamy texture.
3. Spice Strategy for Depth:
   • Toast Whole Spices: If you have whole cumin seeds, toasting them in a dry skillet until fragrant and then grinding them fresh will elevate the flavor immensely compared to pre-ground cumin.
   • Don’t Skip Blooming: Sautéing the ground spices in oil with the aromatics (and chicken, if raw) before adding liquids is crucial. This “blooming” process unlocks their fat-soluble compounds, making them much more aromatic and flavorful.
   • Control the Heat: The recipe offers jalapeño and cayenne as optional. Start with a small amount, especially if you’re sensitive to spice. You can always add more heat at the end with a dash of your favorite hot sauce or extra cayenne. Removing seeds and membranes from jalapeños significantly reduces their heat.
4. Achieving Perfect Creaminess:
   • Soften the Cream Cheese: Ensure your cream cheese is truly softened to room temperature. Cold cream cheese is much harder to incorporate smoothly and can result in lumps. Cutting it into cubes also helps it melt more evenly.
   • Temper for Smoothness: The tempering method (whisking cream cheese with hot broth separately) is the most foolproof way to avoid lumps and ensure a silky-smooth finish. If adding directly to the pot, lower the heat and stir constantly until fully melted.
   • Don’t Boil Vigorously After Adding Dairy: Once the cream cheese is in, keep the chili at a gentle simmer. Boiling it vigorously can sometimes cause dairy to separate or curdle, though cream cheese is fairly stable.
5. Make-Ahead & Storage Magic:
   • Flavors Develop: Like many stews and chilis, this Creamy White Chili often tastes even better the next day as the flavors have more time to meld. It’s a great make-ahead meal for busy weeknights or gatherings.
   • Refrigeration: Cool the chili completely before transferring it to an airtight container. It will keep well in the refrigerator for 3-4 days.
   • Freezing: This chili freezes surprisingly well! Cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator.
   • Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. You may need to add a splash of broth or water to adjust the consistency, as it can thicken upon cooling. Avoid reheating in the microwave on high power for too long, as this can sometimes affect the texture of the cream cheese.

FAQ Section (Frequently Asked Questions)

Here are some common questions you might have about making this delightful chili:

1. Q: Can I make this Creamy White Chili spicier or milder?
   • A: Absolutely! To make it spicier, you can:
     • Add more jalapeños, and leave some or all of the seeds and ribs intact.
     • Use a spicier pepper like a serrano (use sparingly at first).
     • Increase the amount of cayenne pepper.
     • Add a few dashes of your favorite hot sauce (like a green Tabasco or Cholula) when serving or at the end of cooking.
       To make it milder:
     • Omit the jalapeño and cayenne pepper entirely.
     • Ensure your diced green chiles are labeled “mild.”
     • You can even add a dollop of sour cream or Greek yogurt when serving to cool it down further.
2. Q: Can I make a vegetarian or vegan version of this chili?
   • A: Yes, with a few modifications.
     • For Vegetarian: Omit the chicken. You can increase the amount of beans (try a mix of cannellini, Great Northern, and perhaps some pinto or black beans for variety) and add other vegetables like diced bell peppers (any color), corn (fresh or frozen), zucchini, or even hominy. Use vegetable broth instead of chicken broth. The cream cheese and other dairy toppings remain suitable.
     • For Vegan: Follow the vegetarian modifications. For the creamy element, use a high-quality vegan cream cheese alternative (there are many good ones available made from cashews, almonds, or soy). Ensure it’s one that melts reasonably well. Alternatively, you could blend soaked cashews with some of the broth to create a cashew cream, or use full-fat coconut milk (this will impart a subtle coconut flavor, so consider if that aligns with your taste). Serve with vegan cheese shreds and plant-based sour cream.
3. Q: Can I make this recipe in a slow cooker or Instant Pot?
   • A: Yes!
     • Slow Cooker: Sauté the onions, garlic, and jalapeño in a skillet first (or use the sauté function if your slow cooker has one). If using raw chicken, brown it as well. Transfer everything (except cream cheese, cilantro, and lime juice) to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. About 30 minutes before serving, stir in the softened, cubed cream cheese (or the tempered cream cheese mixture) until melted and smooth. Stir in cilantro and lime juice just before serving. If using pre-cooked chicken, add it during the last hour of cooking.
     • Instant Pot: Use the “Sauté” function to cook the onions, garlic, jalapeño, and brown the chicken (if raw) directly in the Instant Pot. Bloom the spices. Deglaze with a little broth. Add the remaining broth (use the lower end of the range, about 4 cups, to prevent a “burn” notice, you can add more later), beans, and green chiles. Secure the lid, set the valve to “Sealing,” and cook on “Manual” or “Pressure Cook” high pressure for 10-12 minutes for cubed chicken, or 5-7 minutes if using pre-cooked chicken (just to meld flavors). Allow a 10-minute natural pressure release, then quick release any remaining pressure. Stir in the softened, cubed cream cheese (or tempered mixture), cilantro, and lime juice. Adjust consistency with more broth if needed.
4. Q: My chili is too thick/too thin. How can I adjust the consistency?
   • A: For too thick chili: Simply stir in a little more warm chicken broth (or even hot water) until it reaches your desired consistency. Add it gradually, stirring after each addition.
   • For too thin chili:
     • Simmer longer: Remove the lid and let the chili simmer gently for an additional 10-20 minutes, allowing some of the excess liquid to evaporate.
     • Mash some beans: As mentioned in the tips, mash about ½ to 1 cup of the beans from the chili (or a separate portion) and stir them back in. The starches will help thicken it.
     • Cornstarch slurry (use as a last resort): Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir this slurry into the simmering chili and cook for a few minutes until thickened. This can sometimes slightly alter the pure flavor, so use it sparingly.
5. Q: What are the best types of white beans to use? Can I use dried beans?
   • A:
     • Canned Beans: Cannellini beans are a popular choice as they are large, creamy, and hold their shape well. Great Northern beans are also excellent; they are slightly smaller and have a delicate flavor. Navy beans are smaller still and can make the chili creamier as they tend to break down a bit more, which can be a good thing. Really, any of these will work well. Always rinse and drain canned beans to remove excess sodium and starchy liquid.
     • Dried Beans: Yes, you can definitely use dried beans, which many people prefer for their superior flavor and texture. You’ll need to soak them overnight (or use a quick-soak method) and then cook them separately until tender before adding them to the chili. About 1 cup of dried beans will yield roughly 3 cups of cooked beans, so you’d need about 1 to 1.5 cups of dried beans to replace the 2-3 cans in the recipe. Adjust the chili’s simmering time accordingly if adding pre-cooked dried beans, as they won’t need as long to meld. Remember to season the beans while they cook for best flavor.

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