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White chicken chili simmering in Dutch oven pot

White Chicken Chili

Creamy white chicken chili made with tender chicken, great northern beans, green chiles, and a velvety blend of cream cheese and heavy cream. Perfect for a cozy, protein-rich dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Cooked shredded chicken Rotisserie or leftover chicken
  • 15 oz Great northern beans Drained and rinsed
  • 4 oz Diced green chiles
  • 1 medium Onion Chopped
  • 2 cloves Garlic Minced
  • 1 Bell pepper Chopped
  • 1 cup Corn kernels
  • 1 tsp Chili powder
  • 0.5 tsp Cayenne pepper Adjust to taste
  • 1 tsp Garlic powder
  • 4 cups Chicken stock
  • 1 cup Cream cheese Softened
  • 1 cup Heavy cream
  • 1 cup Monterey Jack cheese Shredded
  • 1 tbsp Olive oil
  • 1 Lime Juice only
  • Salt and black pepper To taste
  • Chopped green onions For garnish
  • Sliced avocados For garnish
  • Fresh cilantro For garnish
  • Tortilla chips or strips For serving

Equipment

  • large pot or Dutch oven
  • ladle

Method
 

  1. Chop onion, bell pepper, and garlic. If using raw chicken, cut into bite-sized pieces.
  2. Heat olive oil in a large pot over medium-high heat. Add onion, bell pepper, corn, and garlic. Sauté for 5 minutes until softened.
  3. Stir in chicken, beans, green chiles, chili powder, cayenne, garlic powder, and chicken stock. Bring to a boil.
  4. Reduce heat to low and stir in cream cheese and heavy cream until smooth. Season with salt and black pepper.
  5. Simmer for 15–20 minutes, stirring occasionally, until flavors meld.
  6. Stir in lime juice. Ladle into bowls and garnish with Monterey Jack cheese, green onions, avocado, and cilantro. Serve with tortilla chips or strips.

Notes

For best results, soften cream cheese before adding. Adjust cayenne pepper for spice preference. Flavors develop overnight, making this perfect for meal prep. Store in refrigerator for 3–4 days or freeze up to 2 months. Reheat gently before serving.