Creamy White Chili with Cream Cheese

This was a very easy dish to create. Very tasty. My lunch prep for this week.

We enjoyed this recipe. After reading other reviews, I smashed one of the cans of beans. I also added some chopped carrots that I needed to use and a pinch of red pepper flakes. I diced and sautéed one large chicken breast. Not as thick as I would have liked but tasty.

Cut the recipe in half and it was a perfect three servings for three of us. I have trouble getting my family to eat leftover soup so this worked perfectly. Everyone liked it.

Really liked this easy recipe. Great flavor but on the thin side. I would mash a whole can of beans and up the cumin a little. Not as hearty as the video!

All family members loved it. They requested more please. I did add spice 1tsp. Of chili powder, oregano. I just enjoy this dish, to be honest I am making it again in the same week.

added carrots & made a homemade chicken broth which consisted of chicken thighs with a small amount of fat on them, celery stalk, one carrot, bay leaf, salt/pepper & simmered until chicken was cooked. Removed chicken & simmered for about 15 mins more, then used a sieve to drain broth into a bowl leaving no solids.
Also added some cayenne pepper, just a dash but enough to give it a bit more of a kick.
Also, pureed one can of beans completely with small amount of broth in food processor.
Added 1/4th cup of heavy cream as well- wanted it a bit thicker.
Used a bit more cumin & squeezed some fresh lime juice into chili before adding cream cheese.
Cream cheese is delicious in this chili.
Added fresh parsley just before serving.
Great recipe, over all.

This is my new favorite soup. It is absolutely amazing and I love it!

Did not think it would be as great as it was because the ingredients were simple and did not POP for me but I followed the directions, (added oregano and chili powder and a bit more cumin) cuz it was quick and simple and BAM!!! Wow!!! Sorry to sound like a super hero comic book but it was really, really good!!! Time well spent... Thank you, Thank you, Thank you

Definitely will make it again!!!!

My family really liked this soup. I used my hand blender to puree the beans rather than hand-mashing and that saved time and also made a really nice thickener. Another reviewer suggested to add chili powder which I did, but then it still needed more flavor so I added a bit of diced pickled jalapeno and that added a good tang. When I added the cold cream cheese to my soup, it seemed like it might curdle. So I removed the cream cheese and heated it up in a bowl in the microwave, then mixed in some soup, and added back into the soup pot. It was perfectly creamy, which is what sets this soup pleasantly apart from other white chilis that I've had. Next time I will cut the chicken thighs after cooking them to save time.

Overall I thought it was an easy and tasty recipe. I agree with other posters that it wasn't thick enough. I added a corn starch slurry and used an immersion blender on the beans with some broth which helped. I diced the chicken and used a can of Rotel since I didn't just green chilis as well as added a jalapeno to up the heat factor. Definitely has good flavor! Super tasty topped with a little cheddar, sour cream, avocado and cilantro. Freezes great.

This turned out delicious. Thanks for the recipe! Will probably make this again.

This was easy and very good! I did add some spices to bump up the flavor. Will make again!

Just made this and it was honestly amazing!

This was excellent after some minor adjustments! I thought it was slightly bland for a chili so I doubled the cumin and added 1 tsp of chili powder. And being slightly lazy, I didn't pre-mash the beans. I added both drained and rinsed cans and then used the masher inside the pot until I got the consistency I wanted. Finally, after I put it into the bowls, I topped each serving with a squeeze of lime and some crushed tortilla chips. My husband loved it. I'll definitely be making this again! I served it with a chopped kale salad with a cool ranch dressing and it was the perfect accompaniment.

YUM YUM! The first time I made this, I went to the grocery store with my list after I thought I'd double checked what I had at home already. You probably know where this is going, but suffice to say I made a couple of changes. I used bone broth instead of broth. And no celery or cream cheese (see above). I topped with shredded pepper jack cheese and a dollop of cream cheese. Hubby and I loved it. Someday I may even make it the way the recipe says...I'm sure it's amazing that way too.

Pretty good. As prior reviews said, it was a little bland. I added a red pepper per other comments. Also diced up a jalapeno and added a little cayenne for some heat. Took me longer than 25 minutes, but still manageable for a week night.

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.

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.

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.

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.

No changes I love chicken @mycoyart did you made it without beans ??

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.