I love my White Bean Chicken Chili, so I had to make a creamy version! This Creamy White Bean Chicken Chili has the same comforting flavors you love, but with a rich, creamy texture thanks to cream cheese and mashed beans.

It is an easy one-pot meal made with simple ingredients like tender chicken, white beans, and green chiles. It is creamy, but it is still more of a brothy chili than a thick one. Add your favorite toppings, grab a warm bowl, and enjoy a cozy dinner that comes together with very little fuss. And when you are in the mood for more cozy fall dinners, check out my other easy fall soup recipes!

Pot of Creamy White Bean Chicken Chili on a wooden table surrounded by bowls and cilantro and tomatoes.

Ingredients & Substitutions

Olive oil: Use olive oil or another neutral oil, such as vegetable oil, for sautéing the onion.
Onion and garlic: Build the savory base of the chili. Fresh garlic gives the best flavor here.
Cumin, oregano, salt, black pepper, and cayenne: Add warmth and flavor. The cayenne is optional if you prefer less heat.
Chicken broth: Use regular or low-sodium chicken broth. Add more salt to taste as needed.
Green chiles: Canned diced green chiles add mild heat and flavor. Use mild or hot, depending on your preference.
Great Northern or cannellini beans: Either works well. Mash one can to help naturally thicken the chili while leaving the other beans whole.
Corn: Canned, frozen, or fresh corn can be used.
Fire-roasted tomatoes: Add a little smoky flavor. Regular diced tomatoes can be used instead.
Jalapeño: Adds fresh heat and can be left out for a milder chili. Remove the seeds for less heat.
Rotisserie chicken: I use about 3 cups of shredded rotisserie chicken (from about 1 whole chicken). Leftover cooked chicken can also be used. Check out more of my rotisserie chicken recipes, too!
Cream cheese: Softened, cubed cream cheese melts into the broth and gives the chili its creamy texture. Full-fat cream cheese works best.
Lime juice: Adds a bright finish and balances the rich flavors.
Toppings: Fresh cilantro, shredded cheese, sour cream or Greek yogurt, avocado, sliced jalapeño, and crushed tortilla chips are all optional.

Ladle full of Creamy White Bean Chicken Chili being held above the pot.

Tips for the Best Creamy White Bean Chicken Chili

Mash only one can of beans. This gives the chili some body while keeping plenty of whole beans in each bowl.
Soften the cream cheese first. Cubed, softened cream cheese melts into the chili more easily and helps create a smooth texture.
Keep the heat low when adding the cream cheese. Stir gently until it has completely melted into the broth.
Control the heat. The jalapeño and cayenne both add spice, so adjust or leave either one out to suit your taste.
Remember the texture. This is a creamy, brothy chili, not a thick one. If it seems too thick after sitting, add a splash of chicken broth to loosen it.
Taste before serving. Depending on the chicken broth and other ingredients you use, you may want to add a little more salt or lime juice at the end.

Creamy White Bean Chicken Chili in a blue bowl on a wooden table from overhead.

FAQs

Is this a thick chili?

Not quite. This is a creamy, brothy chili rather than a thick, spoon-standing chili. The mashed beans and cream cheese give the broth a richer, slightly thicker texture without making it heavy.

Can I use leftover chicken instead of rotisserie chicken?

Absolutely! Any cooked, shredded chicken can be used. This is a great way to use leftover chicken from another meal.

Can I use a different type of bean?

Yes. Great Northern beans and cannellini beans both work well, but you could also use navy beans or another mild white bean. Mash one can to help thicken the chili.

Can I leave out the jalapeño?

Yes. The jalapeño is optional, so leave it out if you prefer a milder chili. You can also remove the seeds and ribs for less heat while keeping some of the jalapeño flavor.

Can I use frozen corn instead of canned?

Yes! Frozen or fresh corn can be used in place of canned corn. There is no need to thaw frozen corn first.

Can I make this chili without cream cheese?

You can, but the cream cheese is what gives this version its creamy texture. If you leave it out, the chili will be more like a traditional white bean chicken chili.

Can I make this chili ahead of time?

Yes. This chili can be made ahead and gently reheated on the stovetop. You may need to add a little chicken broth if it thickens as it sits.

Bowl of Creamy White Bean Chicken Chili with a spoon with soup on it being held above the bowl.

Serving Ideas

Serve this chili with a few simple toppings and something crunchy on the side. Here are a few ideas:

Top it: Add shredded cheese, sour cream or Greek yogurt, avocado, fresh cilantro, sliced jalapeño, or crushed tortilla chips.
Add something on the side: Serve with warm cornbread, tortilla chips, or crusty bread for dipping.
Make it a meal: Pair a bowl with a simple side salad or roasted vegetables for an easy dinner.

How to Store Creamy White Bean Chicken Chili

Refrigerator: Let the chili cool slightly, then transfer it to an airtight container. Store in the refrigerator for up to 3 to 4 days.

Reheating: Reheat gently on the stovetop over medium-low heat or in the microwave. Stir occasionally, and add a splash of chicken broth if the chili has thickened while chilling.

Freezer: You can freeze this chili, but the cream cheese may separate slightly when thawed and reheated. For the best texture, freeze it before adding the cream cheese, then add the cream cheese when reheating.