last updated on October 30, 2026
There is nothing better than a big cozy bowl of soup on a chilly day, and this creamy white chicken chili has quickly become one of my favorites. It is warm, creamy, packed with chicken and beans, and has just enough spice from the green chilis and chili powder.
I love serving mine with a big scoop of sour cream, creamy avocado, fresh cilantro, and plenty of crunchy tortilla chips, but don’t let me tell you what to do! Add whatever toppings you want.
ingredients needed
creamy white chicken chili
- olive oil: This is used to sauté the onion and garlic and gives the soup a flavorful base.
- yellow onion: Onion adds sweetness and savory flavor to the chili.
- garlic cloves: Garlic adds another layer of savory flavor.
- corn: Fresh corn adds sweetness and a little bit of texture. You can also use 1 can of corn.
- canned green chilis: Green chilis give the soup a mild heat and tons of flavor.
- cumin: Cumin adds a warm, earthy flavor that works perfectly with the chicken and beans.
- paprika: Paprika adds warmth and a little sweetness.
- chili powder: Chili powder gives the chili a little extra spice.
- salt: Salt brings all of the flavors together.
- chicken broth: This creates the flavorful base of the soup.
- white beans and/or navy beans: Beans make the chili hearty and filling. They also add a creamy texture, especially if you blend part of the soup.
- cream cheese: Cream cheese is what makes this white chicken chili extra creamy and rich.
- shredded chicken: I love using rotisserie chicken to make this recipe extra easy.
- fresh lime juice: Lime juice adds a bright, fresh flavor that balances the creamy broth.
toppings
Add whatever toppings you’d like! Here are my favorite:
- sour cream
- avocado
- fresh cilantro
- tortilla chips
- lime wedge
You could also add shredded cheese, sliced jalapeños, or green onions.
how to make creamy white chicken chili
step 1: sauté the onion and garlic
Heat a large pot over medium heat. Add the olive oil and diced onion. Stir and cook for 3–4 minutes, until the onion is mostly cooked through. Add the minced garlic and cook for another minute, until fragrant.
step 2: add the corn and spices
Add the corn, diced green chilis, cumin, paprika, chili powder, and salt. Stir everything together. If you are using fresh corn, cook for another 1–2 minutes, until the corn is cooked through.
step 3: add the broth and beans
Pour in the chicken broth and add the beans. Bring the soup to a simmer and cook for about 5 minutes.
At this point, you can decide how creamy you want your chili to be. For a creamier soup, use an immersion blender to carefully blend about half of the soup directly in the pot. You can also carefully transfer about half of the soup to a standard blender, blend until smooth, and return it to the pot. Just be extra careful when blending hot soup!
step 4: make it creamy
Adding cream cheese makes the soup extra creamy, but we want to make sure there are no lumps of cream cheese. Carefully ladle about 1 cup of the hot soup into a small bowl. Add the softened, cubed cream cheese and stir until the cream cheese is completely melted and incorporated. Pour this mixture back into the large pot and stir until everything is smooth and creamy.
step 5: add the chicken and lime
Add the shredded chicken and fresh lime juice. Stir everything together and let it warm through. Taste and add more salt or chili powder if needed.
step 6: add your toppings
Ladle the creamy white chicken chili into bowls and add all of your favorite toppings. I love sour cream, avocado, cilantro, and lots of crunchy tortilla chips. Then grab a spoon and enjoy!
equipment needed
You don’t need much to make this recipe. Here’s what I use:
- Large soup pot or Dutch oven
- Wooden spoon or spatula
- Ladle
- Small bowl
- Immersion blender, optional
- Standard blender, optional
The immersion blender is completely optional, but it is my favorite way to make this chili extra creamy without dirtying another dish.
how to store leftover creamy white chicken chili
Let the soup cool slightly, then transfer leftovers to an airtight container and refrigerate.
Refrigerator: Store leftover white chicken chili in the refrigerator for up to 4 days.
Freezer: This chili can also be frozen. Let it cool completely, then transfer it to a freezer-safe container, leaving a little room for expansion. Freeze for up to 3 months.
Reheating: Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally, or microwave individual portions until heated through. If the chili thickens in the refrigerator, add a splash of chicken broth while reheating to loosen it up.
If you know you will have leftovers, I recommend keeping the toppings separate and adding them right before serving.
frequently asked questions
Yes! This is a great make-ahead meal. Make the chili according to the recipe, let it cool, then store it in the refrigerator. Reheat slowly on the stovetop when you’re ready to eat and add all your toppings.
Yes! If you want to use raw chicken instead of cooked chicken, add it to the soup when you add the broth, then let the soup simmer on low until the chicken is cooked through (to 165 degrees Fahrenheit). Then, remove the chicken and shred with two forks, then add it back to the soup.
Yes, the cream cheese is totally optional! If you want a looser, brothier soup, go ahead and omit the cream cheese completely. If you still want a creamy soup, add heavy cream or whole milk instead. I like the slight tang the cream cheese adds, but you can add whatever you prefer.
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creamy white chicken chili
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced
- 2 garlic cloves minced
- 2 ears of corn or 1 can of corn
- 1 can diced green chilis
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon chili powder
- salt to taste
- 4 cups chicken broth
- 2 cans white beans i like great northern and navy
- 4 oz cream cheese softened and cubed
- 2 cups cooked chicken i use rotisserie
- juice of one lime
toppings:
- sour cream
- avocado
- cilantro
- tortilla chips
Instructions
- Heat a large pot over medium heat. Add the olive oil and onion. Stir and cook for 3-4 minutes, until the onion is mostly cooked through. Add the garlic and cook an additional minute.
- Add the corn, green chilis, cumin, paprika, chili powder, and salt. Stir to combine. If using fresh corn, cook for 1-2 minutes until the corn is cooked through.
- Add the chicken broth and beans. Bring to a simmer and cook for 5 minutes. If you want a creamier soup, use an immersion blender (or standard blender) to blend about half of the soup.
- Carefully ladle a cup of soup into a small bowl. Add the cream cheese and stir until the cream cheese is fully melted and absorbed into the soup. This helps make sure there are no large clumps of cream cheese in our soup! Pour the soup back into the large pot and stir until fully combined.
- Add the chicken and lime juice and stir to combine. Ladle into bowls and top with whatever toppings you’d like. Enjoy!
What’d you think? I’d love to hear your thoughts or if you have any questions!