White Chicken Chili Recipe

I couldn’t wait to share my Cream Cheese Chicken Chili, with shredded chicken, black beans, ranch seasoning, cream cheese and Rotel all in one surprisingly simple dinner you do not want to miss.

I never expected a bowl of White Chicken Chili to sneak up on me like this. It’s bold, a little tangy, and packed with cooked shredded chicken and cream cheese that gives it a silky, slightly crazy richness.

People call it my Cream Cheese Chicken Chili and they’ll fight you for the last spoonful. There’s something about the flavors that makes you curious, like did I miss a step or is that exactly the trick?

I can’t promise it’s pretty, but it disappears fast. You’ll want to know what secret turn makes it so addictive.

Ingredients

• Chicken: Lean protein, keeps you full, builds muscle, mild flavor so it soaks spices.
• Black beans: Rich in fiber and protein, good for digestion, adds creamy texture.
• Cannellini beans: White beans add mellow flavor, potassium and extra fiber, heart healthy.
• Rotel tomatoes with chiles: Bright acidity and tang, little heat, vitamin C, lifts the whole pot.
• Cream cheese: Gives creamy richness, adds fat and calcium, balances spice with smoothness.
• Onion and garlic: Aromatics that build depth, antioxidants, subtle sweetness once they’re cooked.
• Corn: Sweet kernels add carbs and pop, texture contrast, optional bit of sweetness.
• Ranch seasoning and spices: Spice mix adds savory, herb and earthy warmth, but watch the sodium.

Ingredient Quantities

• 3 cups cooked shredded chicken about two large breasts
• 2 tablespoons olive oil
• 1 medium yellow onion diced
• 3 cloves garlic minced
• 1 (10 ounce) can Rotel diced tomatoes with green chiles
• 1 (15 ounce) can black beans drained and rinsed
• 1 (15 ounce) can great northern or cannellini beans drained and rinsed
• 4 cups low sodium chicken broth
• 1 (1 ounce) packet ranch seasoning mix
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 8 ounces cream cheese at room temperature
• 1 cup frozen or canned corn drained optional
• 1 cup shredded Monterey Jack or cheddar cheese optional
• Salt and freshly ground black pepper to taste
• Optional toppings cilantro sliced green onions sour cream avocado lime wedges and tortilla chips

How to Make this

1. Heat 2 tablespoons olive oil in a large Dutch oven or heavy pot over medium heat. Add the diced onion and saute until translucent, about 5 minutes, then stir in the minced garlic and cook 30 seconds more.

2. Pour in the entire can of Rotel with juices, the drained and rinsed black beans and cannellini (or great northern) beans, and the optional corn if using. Stir to combine.

3. Add 4 cups low sodium chicken broth, 1 packet ranch seasoning, 1 teaspoon ground cumin, 1 teaspoon chili powder, and 1/2 teaspoon dried oregano. Bring the pot to a gentle simmer.

4. Stir in 3 cups cooked shredded chicken (rotisserie works great), breaking up any big pieces, then lower the heat and let everything simmer together 10 to 15 minutes so the flavors marry and the liquid reduces slightly.

5. For a creamier chili, mash about a cup of the beans against the side of the pot with a spoon or use an immersion blender for a few quick pulses. This thickens the base without adding flour.

6. Cut 8 ounces room temperature cream cheese into cubes or microwave it for 15 to 20 seconds to soften, then add to the pot off the heat or on very low. Stir until smooth and fully incorporated so the chili is silky.

7. If you want extra cheesiness add 1 cup shredded Monterey Jack or cheddar now and stir until melted. Taste and season with salt and freshly ground black pepper to your liking.

8. Simmer another 5 minutes on low to meld flavors and reach your desired thickness. If it gets too thick, thin with a splash more chicken broth.

9. Serve hot topped with chopped cilantro, sliced green onions, sour cream, diced avocado, lime wedges and tortilla chips as desired. Leftovers keep well in the fridge and actually taste better the next day.

Equipment Needed

1. Large Dutch oven or heavy-bottomed pot, for cooking everything together
2. Wooden spoon or heatproof spatula, to stir and scrape the bottom
3. Chef’s knife, to dice the onion and chop toppings
4. Cutting board, sturdy enough for onions and avocados
5. Can opener, for the Rotel and beans
6. Colander or fine-mesh strainer, to drain and rinse the beans (and corn)
7. Measuring cups and spoons, for broth, spices and seasonings
8. Immersion blender or potato masher, to mash a cup of beans and thicken the chili
9. Ladle and serving bowls, plus a microwave or small heatproof bowl to soften the cream cheese quickly

FAQ

White Chicken Chili Recipe Substitutions and Variations

• 3 cups cooked shredded chicken: swap with one rotisserie chicken (about the same yield) or two 12–14 oz cans of cooked chicken for speed. For a vegetarian twist use 2 cups cooked chickpeas or 14 oz firm tofu, pressed and crumbled. Works fine but texture will change.
• 8 ounces cream cheese: replace with 1 cup full fat Greek yogurt or 1 cup sour cream for tang and creaminess, add at the end so it dont curdle. Another option is 1/2 cup heavy cream plus 2 tablespoons cornstarch to thicken, heat gently.
• 1 (1 ounce) packet ranch seasoning mix: make a quick sub with 1 tsp dried parsley, 1/2 tsp dried dill, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp salt and a pinch black pepper. Or use 2 tsp taco seasoning for a smokier, spicier note.
• 1 (10 ounce) can Rotel diced tomatoes with green chiles: use one 14–15 oz can diced tomatoes plus a 4 oz can diced green chiles, or swap for 1 cup mild salsa or fire roasted diced tomatoes for extra smokiness.

Pro Tips

– Toast the cumin and chili powder in the hot oil with the onions for 30–60 seconds before you add the broth, it wakes up the flavors. Don’t let them burn tho, burnt spices taste bitter.

– Soften and cube the cream cheese ahead of time, then add it off the heat or on very low while stirring until smooth. If you toss cold cream cheese into boiling soup you’ll get lumps, but warming it slowly makes the chili silky.

– For body and texture, mash about a cup of the beans or give a few quick pulses with an immersion blender, but leave lots of whole beans too so it still has bite. If it gets too thick just splash in more broth, if too thin simmer it down a bit.

– Hold off on most of the salt and the acidic stuff till the end, cheese and Rotel add salt already. A squeeze of lime and fresh cilantro right before serving brightens everything, and the chili always tastes better the next day so make extra.