I pulled together shredded chicken, black beans, ranch seasoning, cream cheese and Rotel into my Cream Cheese Chicken Chili, one easy dinner you do NOT want to miss out on.
I didn’t plan to fall for a bowl of White Chicken Chili, but here we are. This one hits with creamy tang, unexpected spice and a silly amount of comfort without being babysit your soup kind of boring.
I fold in cream cheese and a diced onion that give it body and that slightly sharp edge. Some versions read like Cream Cheese Chicken Chili fan fiction, others slip into White Chili Chicken Recipe territory, but mine keeps a little bite and a lot of flavor.
You’ll want to know whats different about mine, right? Trust me, you wont regret sneaking a spoon early.
Ingredients
- Cooked shredded chicken adds lean protein, keeps soup filling and satisfying.
- Black beans bring fiber and protein, also give chili earthy texture.
- Tomatoes and green chiles add bright acidity while chiles give mild heat.
- Cream cheese makes chili rich and creamy, smooths out the spice.
- Sour cream adds tang, heavy cream boosts silkiness and softens flavors.
- Corn adds subtle sweetness and pop, plus small amounts of fiber and carbs.
- Jalapeños give fresh heat, you can remove seeds to tame it a bit.
- Lime juice brightens everything with citrusy zip, balances the richness.
- Cilantro adds herbaceous freshness and a pop of color, some people dislike it.
- Avocado brings creaminess and healthy fats, a cool contrast to warm chili.
Ingredient Quantities
- 2 tbsp olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 to 2 jalapeños seeded and diced (optional)
- 2 (10 oz) cans Rotel diced tomatoes and green chiles
- 2 (15 oz) cans black beans drained and rinsed
- 1 cup frozen corn thawed (or 1 15 oz can drained)
- 3 to 4 cups cooked shredded chicken (about 1.5 to 2 lb raw chicken breasts)
- 4 cups chicken broth
- 1 (1 oz) packet ranch seasoning mix
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp chili powder (optional)
- 4 oz cream cheese softened
- 1/2 cup sour cream
- 1/2 cup heavy cream or half and half (optional)
- juice of 1 lime
- 1/4 cup chopped fresh cilantro plus extra for garnish
- salt and black pepper to taste
- 1 to 1 1/2 cups shredded Monterey Jack or cheddar (for topping, optional)
- sliced avocado, lime wedges and tortilla chips for serving (optional)
How to Make this
1. Heat the olive oil in a large pot over medium heat, add the diced onion and cook till soft and translucent about 4 to 5 minutes, then add the minced garlic and diced jalapeños and cook another minute till fragrant.
2. Pour in the two cans of Rotel, the drained rinsed black beans, thawed corn, chicken broth, ranch seasoning, cumin, oregano and chili powder; stir to combine.
3. If you´re using pre-cooked shredded chicken add it now and stir. If you´re using raw chicken breasts, nestle them into the simmering mixture, cover and simmer 15 to 20 minutes till cooked through, then remove, shred with two forks and return the shredded chicken to the pot.
4. Bring the chili to a gentle simmer and let it bubble uncovered 12 to 15 minutes so the flavors meld and the liquid reduces a bit; taste and season with salt and pepper as you go.
5. Lower the heat to low and add the softened cream cheese in chunks and the sour cream (and heavy cream or half and half if using). Stir until the cream cheese is fully melted and the soup is creamy. Pro tip: cube the cream cheese so it melts faster.
6. Stir in the lime juice and chopped cilantro, taste again and adjust salt, pepper or lime to brighten it up. If the chili is too thick add a splash more chicken broth.
7. Keep warm on the lowest heat while you prep toppings. Ladle into bowls and sprinkle with shredded Monterey Jack or cheddar so it melts on top, add sliced avocado and extra cilantro.
8. Serve with lime wedges and tortilla chips on the side for scooping or crumbling over the top. Jalapeño slices or a drizzle of hot sauce are great if you like more heat.
9. Leftovers: cool, store in an airtight container in the fridge up to 4 days. Reheat gently on the stove with a splash of broth or in the microwave, stirring occasionally so it heats evenly.
Equipment Needed
1. Large heavy-bottomed pot or Dutch oven
2. Cutting board
3. Chef’s knife
4. Wooden spoon or silicone spatula
5. Measuring cups and measuring spoons
6. Can opener
7. Colander or fine-mesh strainer (for draining and rinsing beans)
8. Two forks (for shredding cooked chicken) or tongs
9. Ladle and bowls for serving
FAQ
White Chicken Chili Recipe Substitutions and Variations
- Olive oil: use vegetable or canola oil, or avocado oil if you want a higher smoke point, or even butter for a richer finish.
- Black beans: swap with pinto beans or cannellini (great northern) beans — white beans give a creamier, milder chili.
- Cream cheese: replace with full fat Greek yogurt or mascarpone for similar creaminess, or silken tofu or coconut cream for a dairy free option.
- Ranch seasoning packet: mix 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried dill, 1/2 tsp dried parsley, salt and pepper to taste, or use taco seasoning for a smokier, spicier flavor.
Pro Tips
– Cube the cream cheese and let it sit at room temp for 20 minutes before you add it, or microwave briefly in 10 second bursts so it gets soft fast. If you toss in cold blocks it will just clump and take forever to smooth out, trust me it saves a ton of stirring.
– If you want more body without dumping in extra cream, smash about a cup of the beans against the side of the pot with a spoon and stir them back in, or pulse some with an immersion blender for a minute. Gives you creaminess and depth but keeps it lighter than adding more dairy.
– Use rotisserie or already cooked chicken to save time, and shred it while still warm so it soaks up the flavors better. If you must cook raw breasts in the broth, dont overboil them or they get stringy, just simmer gently then shred right away.
– Brighten it at the end, not the start, with lime and cilantro and taste as you go. Acid and fresh herbs fade if you cook them too long, so add them just before serving and adjust salt after you add the lime.
White Chicken Chili Recipe
I pulled together shredded chicken, black beans, ranch seasoning, cream cheese and Rotel into my Cream Cheese Chicken Chili, one easy dinner you do NOT want to miss out on.
8
servings
496
kcal
Equipment: 1. Large heavy-bottomed pot or Dutch oven
2. Cutting board
3. Chef’s knife
4. Wooden spoon or silicone spatula
5. Measuring cups and measuring spoons
6. Can opener
7. Colander or fine-mesh strainer (for draining and rinsing beans)
8. Two forks (for shredding cooked chicken) or tongs
9. Ladle and bowls for serving
Ingredients
2 tbsp olive oil
1 medium yellow onion diced
3 cloves garlic minced
1 to 2 jalapeños seeded and diced (optional)
2 (10 oz) cans Rotel diced tomatoes and green chiles
2 (15 oz) cans black beans drained and rinsed
1 cup frozen corn thawed (or 1 15 oz can drained)
3 to 4 cups cooked shredded chicken (about 1.5 to 2 lb raw chicken breasts)
4 cups chicken broth
1 (1 oz) packet ranch seasoning mix
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp chili powder (optional)
4 oz cream cheese softened
1/2 cup sour cream
1/2 cup heavy cream or half and half (optional)
juice of 1 lime
1/4 cup chopped fresh cilantro plus extra for garnish
salt and black pepper to taste
1 to 1 1/2 cups shredded Monterey Jack or cheddar (for topping, optional)
sliced avocado, lime wedges and tortilla chips for serving (optional)
Directions
- Heat the olive oil in a large pot over medium heat, add the diced onion and cook till soft and translucent about 4 to 5 minutes, then add the minced garlic and diced jalapeños and cook another minute till fragrant.
- Pour in the two cans of Rotel, the drained rinsed black beans, thawed corn, chicken broth, ranch seasoning, cumin, oregano and chili powder; stir to combine.
- If you´re using pre-cooked shredded chicken add it now and stir. If you´re using raw chicken breasts, nestle them into the simmering mixture, cover and simmer 15 to 20 minutes till cooked through, then remove, shred with two forks and return the shredded chicken to the pot.
- Bring the chili to a gentle simmer and let it bubble uncovered 12 to 15 minutes so the flavors meld and the liquid reduces a bit; taste and season with salt and pepper as you go.
- Lower the heat to low and add the softened cream cheese in chunks and the sour cream (and heavy cream or half and half if using). Stir until the cream cheese is fully melted and the soup is creamy. Pro tip: cube the cream cheese so it melts faster.
- Stir in the lime juice and chopped cilantro, taste again and adjust salt, pepper or lime to brighten it up. If the chili is too thick add a splash more chicken broth.
- Keep warm on the lowest heat while you prep toppings. Ladle into bowls and sprinkle with shredded Monterey Jack or cheddar so it melts on top, add sliced avocado and extra cilantro.
- Serve with lime wedges and tortilla chips on the side for scooping or crumbling over the top. Jalapeño slices or a drizzle of hot sauce are great if you like more heat.
- Leftovers: cool, store in an airtight container in the fridge up to 4 days. Reheat gently on the stove with a splash of broth or in the microwave, stirring occasionally so it heats evenly.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 448g
- Total number of serves: 8
- Calories: 496kcal
- Fat: 25.6g
- Saturated Fat: 13g
- Trans Fat: 0.08g
- Polyunsaturated: 2.3g
- Monounsaturated: 10.4g
- Cholesterol: 150mg
- Sodium: 763mg
- Potassium: 463mg
- Carbohydrates: 27.5g
- Fiber: 7.5g
- Sugar: 3.1g
- Protein: 29.4g
- Vitamin A: 1200IU
- Vitamin C: 8mg
- Calcium: 150mg
- Iron: 2.5mg
