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White chicken chili made with cream cheese and corn is the best, healthy comfort food. It's one of my favorite things to make when the cold seasons roll around. Plus, it's gluten free and can be made quickly on the stovetop or in a crockpot!
My favorite thing about this recipe is the velvety cream cheese! It makes this chili so creamy and extra yummy - I simply cannot get enough and I know you'll feel the same.
If you're cooking to feed a crowd or just want extra chili for easy meals all week, it's really easy to double this recipe.
- More Cream Cheese Soup Recipes
- Ingredients For Homemade White Chili
- How To Make White Chicken Chili From Scratch
- Crockpot Instructions
- Handy Tips
- Toppings & Garnish
- Sides For White Chili
- Frequently Asked Questions
- More Healthy Comfort Food Recipes
- White Chicken Chili With Cream Cheese & Corn
- Did you make this recipe?!
More Cream Cheese Soup Recipes
Ingredients For Homemade White Chili
- Extra virgin olive oil: used to sauté onion.
- Yellow onion: white onion will also work!
- Hatch chilies: I love using fresh hatch green chilies in this recipe (Anaheim peppers are also good) but if they're both out of season, canned still taste great.
- Chicken broth: or sub vegetable broth.
- Pinto & white navy beans: these are the varieties I prefer but you can use whatever type you like. Kidney, great northern, garbanzo and black beans would all work well in this recipe.
- Reduced fat cream cheese: also known as Neufchatel cheese (or use full fat if preferred).
- Corn: frozen or canned.
- Shredded chicken: make your own shredded chicken, purchase it at the grocery store or use a rotisserie chicken! You can also simmer two, large chicken breasts in your chili, take them out once internal temp reaches 165°F, shred and return to the pot.
- Canned diced jalapenos: with juices! Adds a little spice and makes chili zesty.
- Seasonings: salt, pepper, ground cumin and garlic powder.
How To Make White Chicken Chili From Scratch
Keep scrolling for the full recipe and measurements! We'll start here with a quick overview:
- Place olive oil in a large pot or Dutch oven on the stove top. Turn heat to medium low.
- Dice onion and hatch chilis. Add them to the pot and sauté for 5-10 minutes.
- Next, add chicken broth. Turn heat to medium high. Add beans, cream cheese, corn, chicken, canned jalapeños, and seasonings. Bring everything to a boil, then turn heat down to low.
- Cover and simmer for 15-20 minutes.
- Ladle chili into serving bowls, add desired toppings & enjoy!
That's right, friends! You can also make this chili in your slow cooker! Sauté onion/chilies in a frying pan on the stovetop, then transfer to the crockpot. Add all other ingredients (except for cream cheese) and stir until well combined. Cook on high for 4-6 hours or low for 8-10. Stir cream cheese in before serving.
One really awesome thing about making this chili in the crockpot? If you place whole, raw chicken breasts in the chili and allow them to cook with everything else - they will basically fall apart and shred on their own after spending so much time in the slow cooker (making your life super easy)!
- Broth: I've started using broth base/bullion in all of my soup recipes (rather than boxed/canned). When you use bullion, you can mix it with hot water. This allows soup to heat faster and saves you time in the kitchen. Plus you don't have to fill up your grocery cart with heavy cans and boxes of broth and then find a place to store them at home. Find bullion by the canned broth at the store or get it on Amazon!
- How to thicken: this chili is already pretty thick, but to make it even more hearty you can either use a little less broth or mix in extra beans (or corn/shredded chicken).
Toppings & Garnish
There are so many delicious toppings you can add to this chili. Sour cream, shredded cheese (try cheddar, Monterey jack or pepper jack for some extra heat)! Jalapeno slices, chopped cilantro, red pepper flakes and avocado slices are also great options.
Sides For White Chili
Frequently Asked Questions
Yes! At least this particular recipe is (keep in mind that some may not be, depending on the ingredients called for).
In this recipe, there are approximately 355 calories and 30 carbs per serving (about 16 ounces). Of course, other recipes will vary.
Regular/classic chili is typically made with ground beef and has a darker broth, reddish in color as it's seasoned with chili powder and flavored with diced or crushed tomatoes. White chili will likely have a clearer or creamy broth base and be seasoned with cumin rather than chili powder. It's typically made with chicken, green chilies and white beans.
Yes, I recommend using a strainer to drain liquid from your beans and giving them a good rinse before adding them to the chili.
Yes, BUT you'll want to make the chili without any cream cheese and then add later when you're ready to heat it back up. Freezing soups with dairy can get tricky as cold temps can change the texture of fats. Simply make your soup, but leave out the cream cheese, allow it to cool completely, and transfer to an air-tight freezer safe container. When the time comes, reheat in a large pot on the stovetop and stir in cream cheese once soup is warmed through.
Allow chili to cool completely and then place in an air-tight food storage container. Refrigerate for 3-5 days.
More Healthy Comfort Food Recipes
- Easy Homemade Shepherd's Pie Recipe
- The Best Shredded Beef Enchiladas
- The Best, Easy Tailgate Crockpot Chili
- Easy Butternut Squash Casserole
- Simple Roasted Butternut Squash Soup
- Roasted Tomato Soup With Basil
- Italian Stuffed Pepper Crockpot Soup
- Creamy Hamburger Potato Soup
- The BEST Pumpkin Chicken Curry
- Ground Turkey Swedish Meatballs
- The BEST Porcupine Meatballs
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White Chicken Chili With Cream Cheese & Corn
Creamy White Chicken Chili
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion *diced
- 2 hatch chilies *diced *see note below
- 3 & ½ cups chicken broth *two 14.5 ounce cans *see note below
- 1 can pinto beans *drained & rinsed
- 2 cans white navy beans *drained & rinsed
- 1 8 oz. block reduced fat cream cheese *cut into cubes
- 1 cup frozen corn
- 2 cups shredded chicken *see note below
- 1 can diced jalapenos *with juices
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ¼ teaspoon garlic powder
- Crushed red pepper flakes *if you want some extra heat!
- Shredded cheese (cheddar, Monterey jack or pepper jack)
- Sour cream
- Jalapeno slices
- Chopped cilantro
- Avocado slices
Recipe notes:Hatch Chilies: If you can't find hatch chilies in the produce section, you can substitute Anaheim peppers. Canned hatch chilies also work great! You won't need to sauté canned chilies, just add them along with your broth. Chicken broth base/bullion: I use broth base/bullion in all of my soup and chili recipes (rather than boxed/canned broth). When using a base or bullion, you can mix it with hot water. This allows soup to heat faster and saves time. It also takes up much less space in your grocery cart! Find bullion by the canned broth at the store or buy it on Amazon! Shredded Chicken: I like to pre-cook large quantities of chicken on the weekend and then shred/freeze in 2 cup portions. You can also buy pre-cooked, shredded chicken at most grocery stores. For this recipe, you can also simmer 2 large chicken breasts in your chili. Once they reach an internal temp of 165°F, remove, shred and return to the pot.
- Set a large stock pot or Dutch oven on the stove top and turn heat to medium low. Place olive oil in the pot and allow it to heat up a bit.
- Dice onion and hatch chilies. Add them to the pot and sauté for about 10 minutes, until onions are translucent and chilies have softened a bit.
- Increase heat to medium high and add chicken broth.
- Drain beans in a colander and give them a good rinse.
- Add beans, cream cheese, corn, shredded chicken, jalapenos (with juices), salt, pepper, cumin and garlic powder to the chili. Bring everything to a boil and then turn heat down to low. Cover and simmer for 15-20 minutes.
- Do a little taste test and add a pinch more salt/pepper if desired. Different brands of chicken broth have different sodium levels so I only add ½ teaspoon up front but typically add a pinch more at the end.
- Ladle chili into bowls, add desired toppings and enjoy!
Did you make this recipe?!
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