Creamy White Chili with Cream Cheese

Creamy White Chili with Cream Cheese

5 Reviews
From:, December 2018

This rich and creamy chili comes together in a flash thanks to quick-cooking chicken thighs and canned white beans. Mashing some of the beans acts as a fast thickener when your soups don't have a long time to simmer. Cream cheese adds the final bit of richness and a hint of sweet tang.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 (15 ounce) cans no-salt-added great northern beans, rinsed, divided
  • 1 tablespoon canola oil
  • 1 pound boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
  • 1½ cups chopped yellow onion (1 medium)
  • ¾ cup chopped celery (2 medium stalks)
  • 5 cloves garlic, chopped (2 tablespoons)
  • 1 teaspoon ground cumin
  • ¼ teaspoon salt
  • 3 cups unsalted chicken stock
  • 1 (4 ounce) can chopped green chiles
  • 4 ounces reduced-fat cream cheese
  • ½ cup loosely packed fresh cilantro leaves


  • Prep

  • Ready In

  1. Mash 1 cup beans in a small bowl with a whisk or potato masher.
  2. Heat oil in a large heavy pot over high heat. Add chicken; cook, turning occasionally, until browned, 4 to 5 minutes. Add onion, celery, garlic, cumin and salt. Cook until the onion is translucent and tender, 4 to 5 minutes.
  3. Add the remaining whole beans, the mashed beans, stock and chiles. Bring to a boil. Reduce heat to medium and simmer until the chicken is cooked through, about 3 minutes. Remove from heat; stir in cream cheese until melted. Serve topped with cilantro.

Nutrition information

  • Serving size: 1⅓ cups
  • Per serving: 318 calories; 12 g fat(3 g sat); 9 g fiber; 29 g carbohydrates; 23 g protein; 50 mcg folate; 61 mg cholesterol; 5 g sugars; 0 g added sugars; 511 IU vitamin A; 50 mg vitamin C; 139 mg calcium; 3 mg iron; 329 mg sodium; 662 mg potassium
  • Nutrition Bonus: Vitamin C (83% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 3 lean protein, 1½ starch, 1 fat, 1 vegetable

Reviews 5

September 18, 2019
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By: Joyann
We love all kinds of chili so we ate it all but it was a little bland. I added jarred pickled jalapeños, avocados and sharp cheddar as toppings and that gave the flavor an oomph. Also, after reading the reviews I opted to add a red bell pepper.
March 11, 2019
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By: Michelle Horn
We loved this!! It was super simple. I didn't have all the ingredients but did some substitutes and it worked out well. I had a can of white kidney beans and cannelloni beans. Since kidneys are harder, I mashed half of them. I didn't have green chili's in a can but had some hatch chili salsa which I used. Also mixed some chicken stock and veggie stock and it all worked out beautifully. Once you add the beans and cream cheese, you need to cook it for more than 3 minutes to thicken it. I cooked it for about 10 minutes for the thickening to happen.
February 20, 2019
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By: carolanderson8181
I know it drives people crazy when reviewers change the ingredients but I think this recipe is basically great; i just tweaked it a bit and I think it's great that way. I added a little cayenne for some heat and about 1 tsp dried oregano. I also substituted 1 red bell pepper for the celery (so I guess that means it isn't a white chili anymore LOL). I used the entire 8-oz block of cream cheese. The flavor was really good, but the consistency wasn't thick enough for my tastes. Next time I make it, I plan on adding 1-2 more cans of beans and maybe up the amount of chicken thighs to 2 pounds.
January 19, 2019
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By: Maureen
No changes I love chicken @mycoyart did you made it without beans ??
January 18, 2019
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By: Lori
To mccoyart - the very first line of the ingredients states: 2 15 ounce great northern beans. Please don't rate a recipe one star just because you failed to read the ingredient list properly - it is unfair to the users that want a fair review to read.
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