Cream Cheese Chicken Chili
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Cream Cheese Chicken Chili is a hearty, creamy dish made in one pot. It uses easy-to-find ingredients and simmers for just 30 minutes. Packed with tender shredded chicken, great northern beans, and bold spices, this cozy chili is as easy to make as it is delicious.
Perfect for a busy weeknight meal, a weekend lunch, or to feed the crowd on game days. You can eat it on its own, with rice, tortillas, quinoa, and top with your favorite Mexican-inspired toppings.
Need more one-pot dinner inspiration? Try this classic goulash recipe, ground beef stroganoff, and this family favorite cheesy taco bake.
Why You’ll Love This Creamy Chili
- One-Pot Wonder: A recipe that comes together in just one pot? That’s a winner in my book. Check out the simple steps below for making slow-cooker cream cheese chicken chili with minimal cleanup.
- Pure Comfort: Rich, hearty, and packed with flavor, this chili is the ultimate comfort food. It’s warm, creamy, and nourishing—perfect for any cozy night in.
- A Refreshing Twist: Looking for something different from the usual chili? This creamy chicken version is a delightful change of pace that’s just as satisfying as the classic.
Ingredients
A complete list of ingredients can be found in the recipe card below.
- Shredded Chicken: Use cooked shredded chicken; any type will work. Rotisserie chicken is a great option.
- Olive oil: Extra virgin olive oil is always my go-to oil.
- Garlic: Fresh minced garlic adds the best flavor but jarred will work as a back up.
- Chicken Broth: Chicken broth helps create the base, but you can also use chicken stock, vegetable broth, or vegetable stock.
- Seasonings: You’ll need a combination of chili powder, cumin, oregano, cayenne pepper, pepper, salt and cloves.
- Cream cheese: I like using full fat block cream cheese.
- Beans: I used Great Northern Beans, drained and rinsed, but any white beans will work as will black beans or pinto beans.
Step-by-Step Instructions
Step 1: Prepare the Ingredients
- Cook and shred 1.5 pounds of chicken if not already prepared.
- Dice the onion, mince the garlic, and rinse and drain the beans.
Step 2: Sauté Aromatics
- In a large pot or Dutch oven, heat one tablespoon of olive oil over medium heat.
- Add the diced onion and cook for 3-4 minutes or until softened and translucent.
- Stir in the minced garlic and sauté for another 30 seconds or until fragrant.
- Stir in the chili powder, cumin, oregano, cayenne pepper, cloves, salt, and pepper. Mix well to combine.
Step 3: Build the Flavor Base
- Pour in the 3 1/2 cups of chicken broth, and add the Rotel (undrained), frozen corn, rinsed beans, and shredded chicken.
- Let the mixture simmer over medium heat for 10-15 minutes to allow the flavors to meld.
Step 4: Incorporate the Cream Cheese
- Cut the cream cheese into cubes and add it to the chili. Stir frequently until the cream cheese is fully melted and incorporated, creating a creamy texture.
Step 5: Serve
- Ladle the chili into bowls and garnish as desired. I love to serve with shredded cheese, sour cream, diced avocado, cilantro, and tortilla chips.
FAQs
To make crockpot cream cheese chicken chili, follow these instructions:
1. Add shredded chicken, Rotel, frozen corn, onion, garlic, beans, and spices (chili powder, cumin, oregano, cayenne, cloves, salt, pepper) to the crock pot.
2. Pour in chicken broth and stir to combine.
3. Add cream cheese (cubed) to the top.
4. Cook on low for 2 hours.
5. Give the chili a good stir to incorporate the cream cheese.
Serve with your favorite toppings, such as shredded cheese, sour cream, or tortilla chips.
This method makes it a true set-it-and-forget-it meal!
Yes, this creamy white chicken chili freezes well.
Yes, you can use diced chicken for the recipe.
What to serve with chicken chili
Here are a few of the dishes I like to serve with this cream cheese chicken chili:
- Easy Drop Biscuits
- Cheesy Garlic Bread
- Homemade Salsa with tortilla chips
- Garlic Bread
You can also prepare rice or couscous or have corn or flour tortillas on hand to serve with the chili.
Recipe Variations
- Spice Level: For extra heat, add more cayenne pepper or diced jalapeños.
- Protein Options: Swap the shredded chicken for ground turkey or beef.
- Beans or No Beans: Use any type of beans you like, or omit them for a lower-carb option
More chili-inspired ideas
- Beef and Chorizo Chili Recipe
- Slow Cooker No Bean Chili
- Cornbread Cowboy Casserole With Ground Beef
- BBQ Baked Beans With Ground Beef
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Cream Cheese Chicken Chili
Ingredients
- 1 Tablespoon Olive Oil
- 1 small Onion diced
- 3 cloves Garlic minced
- 2 teaspoon Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Oregano
- ¼ teaspoon Cloves
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 1/4 teaspoon Cayenne Pepper
- 3 1/2 cups Chicken Broth
- 10 ounce Rotel
- 2 cups Frozen Corn
- 1.5 pounds Cooked Shredded Chicken
- 2 15. 8 ounce Great Northern Beans drained and rinsed (black beans or pinto are a good sub)
- 8 ounces Cream Cheese
Instructions
- Cook and shred 1.5 pounds of chicken if not already prepared. Dice the onion, mince the garlic, and rinse and drain the beans.
- In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 3-4 minutes, or until softened and translucent. Stir in the minced garlic and sauté for another 30 seconds, or until fragrant. Stir in the chili powder, cumin, oregano, cayenne pepper, cloves, salt, and pepper. Mix well to combine.1 small Onion, 1 Tablespoon Olive Oil, 3 cloves Garlic, 2 teaspoon Chili Powder, 1 teaspoon Cumin, 1 teaspoon Oregano, ¼ teaspoon Cloves, 1/2 teaspoon Pepper, 1/2 teaspoon Salt, 1/4 teaspoon Cayenne Pepper
- Pour in the 3 1/2 cups of chicken broth, and add the Rotel (undrained), frozen corn, rinsed beans and shredded chicken. Let the mixture simmer over medium heat for 10-15 minutes to allow the flavors to meld.3 1/2 cups Chicken Broth, 10 ounce Rotel, 2 cups Frozen Corn, 2 15. 8 ounce Great Northern Beans, 1.5 pounds Cooked Shredded Chicken
- Cut the cream cheese into cubes and add it to the chili. Stir frequently until the cream cheese is fully melted and incorporated, creating a creamy texture.8 ounces Cream Cheese
- Ladle the chili into bowls and garnish as desired. Suggestions include shredded cheese, sour cream, diced avocado, cilantro, or tortilla chips.
Notes
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- Thicker Chili: Simmer uncovered a few extra minutes to reduce the liquid.
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- Use room-temperature full-fat cream cheese: Allow the cubed cream cheese to sit at room temperature so it blends easily. Using full-fat cream cheese will give you a creamier chili.
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- If you can’t find Rotel tomatoes: Use regular diced tomatoes and add canned green chiles or jalapeños.
