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Best Cozy One-Pot White Chicken Chili with Cream Cheese

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This creamy white chicken chili with cream cheese is the ultimate comfort food, ready in about 35 minutes. It’s a one-pot wonder that’s perfect for busy weeknights and guaranteed to warm you up.

Ingredients

Scale
  • 1.5 pounds boneless skinless chicken breasts (about 2–3 medium breasts)
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 cans (15 oz each) white beans, drained and rinsed (cannellini, great northern, or navy)
  • 1 can (4 oz) diced green chiles (mild or medium)
  • 1 can (15 oz) sweet corn, drained
  • 4 cups low-sodium chicken broth
  • 8 ounces cream cheese, softened and cut into cubes
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup heavy cream or half-and-half (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano (Mexican oregano preferred)
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
  • Fresh cilantro, chopped (for garnish)
  • Diced avocado (for garnish)
  • Tortilla chips or strips (for garnish)
  • Lime wedges (for garnish)
  • Sour cream or Greek yogurt (for garnish)

Instructions

  1. Prep your ingredients first (5 minutes): Dice the onion, mince the garlic, drain and rinse the beans, and cut the cream cheese into cubes.
  2. Season and sear the chicken (8 minutes): Pat the chicken breasts dry with paper towels. Season both sides generously with salt, pepper, and about 1/2 teaspoon of the cumin. Heat 1 tablespoon of olive oil in your Dutch oven over medium-high heat. Add the chicken and cook for 4-5 minutes per side until golden brown. Transfer the chicken to a plate and set aside.
  3. Sauté the aromatics (5 minutes): Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil. Toss in the diced onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 30-60 seconds until fragrant. Scrape up any browned bits from the bottom of the pot.
  4. Toast the spices (1 minute): Add the cumin, chili powder, smoked paprika, oregano, and cayenne (if using) to the pot. Stir constantly for about 30-60 seconds until the spices are fragrant.
  5. Build the broth (3 minutes): Pour in the chicken broth and use your wooden spoon to scrape up any remaining browned bits from the bottom of the pot. Add the drained white beans, diced green chiles, and corn. Stir everything together until well combined.
  6. Shred the chicken and simmer (15-20 minutes): Return the seared chicken breasts to the pot. Bring the chili to a gentle boil, then reduce the heat to low and cover. Let it simmer for 15-20 minutes, or until the chicken is cooked through and tender enough to shred. Use two forks to shred the chicken right in the pot. Stir everything together.
  7. Add the cream cheese (5 minutes): Reduce the heat to low. Add the cubed cream cheese to the pot, stirring constantly until it’s completely melted and incorporated into the broth (3-5 minutes).
  8. Finish with cheese and cream (2 minutes): Stir in the shredded Monterey Jack cheese until melted and smooth. If using heavy cream or half-and-half, pour it in now and stir until everything is well combined. Taste and adjust seasoning with additional salt and pepper if needed.
  9. Rest and serve (5 minutes): Remove the pot from heat and let the chili rest for 5 minutes before serving. Ladle into bowls and top with your favorite garnishes.

Notes

The chili will continue to thicken as it cools. If reheating leftovers, add a splash of chicken broth or water to loosen it up. For best results, use room temperature cream cheese and add it over low heat to prevent graininess.

Nutrition

Keywords: white chicken chili, cream cheese chili, one-pot chili, easy chili recipe, comfort food, chicken chili, creamy chili

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