Nothing is better than a warm bowl of creamy white chicken chili. This simple recipe is packed with shredded chicken, creamy beans, and a touch of heat from salsa verde. With the addition of cream cheese, this dish becomes extra creamy and comforting. Plus, using rotisserie chicken makes it quick and easy to prepare. Here’s how you can make this delicious meal.
Ingredients You’ll Need
- Olive Oil (2 Tbsp): Used for cooking the onion and pepper.
- Onion (1 medium, finely chopped): Adds flavor and aroma.
- Poblano Pepper (1 medium, finely chopped): Adds a mild heat; you can swap half of it with jalapeño if you like it spicier.
- Kosher Salt (1 tsp): Enhances the overall flavor.
- Garlic (5 cloves, minced): Adds depth and flavor.
- Ground Cumin (1 1/2 tsp): Provides a smoky and slightly sweet taste.
- Dried Oregano (1 tsp): Adds a touch of spice and depth.
- Smoked Paprika (1 tsp): Gives a smoky and slightly sweet flavor.
- Chicken Stock (4 cups): Forms the base of the chili.
- Salsa Verde (1 cup): Adds brightness and a gentle spice.
- Cannellini Beans (2 cans, 15.5 oz each, rinsed and drained): Soft and creamy beans that complement the chicken.
- Cream Cheese (8 oz): Adds creaminess to the chili. Soften in the microwave for easier mixing.
- Shredded Rotisserie Chicken (3 cups): Makes this dish quick and easy to prepare. Use a mix of breast and thigh meat.
Suggested Garnishes
- Sliced avocado
- Sliced jalapeño peppers or Fresno chiles
- Fresh cilantro leaves
- Sliced scallions
- Shredded cheddar cheese
- Crumbled tortilla chips

Step-by-Step Cooking Instructions
- Cook Onion and Pepper
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Add the chopped onion, poblano pepper, and salt.
- Cook for about 3 minutes until the onion becomes soft.
- Add Garlic and Spices
- Stir in the minced garlic and cook for about 1 minute.
- Add the cumin, oregano, and smoked paprika. Cook while stirring for another 30 seconds.
- Add Stock, Salsa, and Beans
- Pour in the chicken stock, salsa verde, and cannellini beans.
- Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 10 minutes.
- Warm the Cream Cheese
- Place the cream cheese in a microwave-safe bowl and heat on 50% power for 1 minute, or until very soft.
- Mix Cream Cheese with Broth
- Take about 1 cup of the hot broth from the pot and mix it with the softened cream cheese until smooth.
- Combine Everything
- Stir the cream cheese mixture into the pot.
- Add the shredded chicken and cook for an additional 2 minutes until everything is heated through.
- Serve and Enjoy
- Ladle the chili into bowls and top with your favorite garnishes.
Tips for the Best Chili
- Warm Up the Cream Cheese: Microwave the cream cheese before mixing it into the chili to prevent curdling.
- Loosen the Cheese Mixture: Add some hot broth to the cream cheese before stirring it into the chili to make the mixing smoother.
- Adjust the Thickness: The chili will thicken slightly after it comes off the heat. If you prefer a thinner consistency, stir in some extra hot chicken broth.
What to Serve with Creamy White Chicken Chili
Serve this chili with traditional toppings like sliced avocado, shredded cheddar cheese, or crumbled tortilla chips for added texture. You can also try other garnishes like fresh cilantro or sliced hot peppers for a bit of extra heat.
Can You Freeze Creamy White Chicken Chili?
Yes, you can! This chili freezes well for later. When reheating, stir in some extra chicken broth if it’s too thick.