This easy recipe for Out of This World White Chicken Chili is made wonderfully thick and creamy using rich cream cheese, creamed corn, shredded chicken, and white beans. And don’t forget about the spicy little kick from a jar of tangy salsa verde! Out of this world, you say? Oh, yes. One bite and this quick & simple recipe is sure to find its way to your table again and again.
Can one really say that chili is luxurious? Is that too much? I don’t know. All I know is that with one bite, we all just had to put our spoons down and savor the moment. The layers of flavor, the thick, rich creaminess. With a slice of cornbread, it is a hearty comfort food meal for the record books.
And you’re not going to believe how easy it is. There are a lot of white chicken chili recipes out there. Many of them have you cooking beans down for 30-45 minutes to thicken the sauce or cooking the chicken for a whole day in the crock pot, taking it out, shredding it and then putting it back in to cook some more.
There’s none of that here. We need quick and easy. Something we can throw in the crock pot before work or whip up on the stove top after work. With plenty time left to pop it on the table with the flourish of a high energy short order cook. Spins, twirls and all. This, my friend, is your recipe.
How can we do this? Well, just a few strategic ingredients here and there make all the difference. Cream cheese is the obvious star in the dish. But using creamed corn instead of whole kernel corn warrants a little attention. I thinking even co-star status. With its own thickening agents, creamed corn brings a lot to the table, including rich flavor. And last but not least, salsa verde has a fullness of body and flavor all its own as compared to just diced green chiles.
These flavor and thickening shortcuts all come together to make one velvety, savory dish worthy of some spotlights and awards. And while all that is good, the true payoff comes from full, warm bellies, empty bowls and smiles around the table. And this chili provides that in spades.
What You Need To Make Cream Cheese Chicken Chili
- boneless, skinless chicken breasts or rotisserie chicken
- olive oil
- yellow onion
- minced garlic
- chicken broth
- northern white beans (or canellini beans)
- green salsa (salsa verde)
- creamed corn
- cream cheese
- half & half
- fresh cilantro
- salt, pepper
- cumin, oregan, chili powder, cayenne
Pro Tips & Tricks
- Minimize prep time by using rotisserie chicken from your local grocery story.
- Want thicker chili? Chili is supposed to be thick and hearty! Usually this recipe is plenty thick, but sometimes I have to help it along. When that’s the case, I just make a paste of 1 Tbsp cornstarch and 1 Tbsp water and stir it into my simmering chili. After a stir or 3, it thickens right up!
- This recipe can bring the heat! But only if you want it to. Salsa Verde comes in a mild, medium and hot varieties, so choose according to what your people like to eat. We’re some spicy folks around here, but I still choose the medium because this recipe also calls for Cayenne Pepper.
- To further cut down on the heat, you can half the amount of Cayenne or just not add it all. But what fun is that?
- This recipe is perfect for your crock pot or slow cooker! Pre-cook your chicken or use Rotisserie chicken. Add all ingredients. Cook on low for 3-4 hours. Stir every now and then to mix in melted cheese.
- Family meal, yes! But this recipe is also rocking for tail gates and game day!
IF YOU MAKE THIS RECIPE, BE SURE TO LET ME KNOW!
RATE IT & LEAVE A COMMENT OR SNAP A PHOTO.
Out of This World Cream Cheese Chicken Chili
Ingredients
- 3 boneless, skinless chicken breasts (3-4 C shredded rotisserie chicken)
- 1 Tbsp olive oil
- 1 medium yellow onion, diced
- 1 tsp minced garlic, generous
- 32 oz chicken broth
- 15 oz can cream corn
- 16 oz jar salsa verde
- (2) 15 oz can northern white beans, drained & rinsed
- 1 tsp each of salt, cumin and dried oregano
- 1/2 tsp each of ground black pepper and chili powder
- 1/4 tsp cayenne pepper
- 8 oz cream cheese, cut into cubes
- 1/2 to 1 C half & half
- 1 C fresh cilantro, chopped
Instructions
- If using boneless, skinless chicken breasts, boil, drain and shred.
- While chicken is boiling, dice onion and sautee with minced garlic in large soup pot with 1 Tbsp olive oil until translucent. Stir in chicken broth and let cook for 1 minute. Add creamed corn, salsa verde. Stir and let cook for another minute. Add beans. Stir well. Add the salt, peppers and dried spices. Let simmer on low for 5 minutes or until chicken is ready.
- Stir in shredded chicken. Add cream cheese and stir until melted. Stir in half & half. Add cilantro. Stir well.
- Serve with cornbread or corn chips. Can be topped with avocado and cheese.
Other recipes You’ll Love
- Texas Red Chili
- Green Chile Chicken Enchilada Casserole
- Easy Chicken Tortilla Soup
- Green Chile Chicken Stuffed Cheesy Bread
- Layered Beef Enchiladas
MAKING IT EASY TO HOST & SERVE
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
If you like these recommended products, then you’ll love Southern Discourse’s Amazon Store!
Fantastic recipe! The only changes i made were to add one can of great northern beans and one can of cannelini beans and regular salsa as that is what i had in the house. perfect flavor for a cold winter night. Made some tortilla strips to serve with it.
Fern, that sounds so delicious! I am so glad you loved this chili- super delicious comfort food. You’ve made my day, for sure! Thank you so much!!
Is 32 ozs chicken broth accurate? I made this, and it is delicious! But, I cut way back on the amount of chicken broth.
Hi, LeAnn!
I am so glad you loved this chili; it’s one of our favorites! I do use that much chicken broth when I make it. The chili is always thick and loaded with meat, beans and corn. I do drain and rinse my beans and the cream corn is thick- no extra liquid there- to make it all work. However, I think everyone should make a recipe their own so that the dish comes out just the way they like them! So, I am all for less broth if that works too!
Hi- If I use regular corn instead of creamed corn, should I add a bit more cream to the recipe? Making it this week and I dont have creamed corn, just fresh on the cob.
Hi, Alison!
Fresh corn sounds amazing! How perfect! This is what I would do: add all of your ingredients just as listed in the recipe. If the chili needs to be thickened- too much like a soup- add a little slurry of cornstarch and cold water (1 Tbsp cornstarch + 2 Tbsp cold water, stirred together). The creamed corn is usually a thickener for this recipe. However, if you add all your ingredients and you feel like it needs to be loosened up a bit, then add a little extra cream. This should make a great dish with your fresh corn!
Thanks so much. I’m making it for dinner tonight. I’ll let you know how it goes.
It was delicious, thank you for the recipe. I tried the slurry, it didn’t thicken it enough, next time I will use much less chicken stock, and add more if needed. The taste was amazing. I added chopped fresh spinach to the chili, so I didn’t have to make a seperate veggie for the night. I love a one pot meal 🙂 thank you.
So glad it tasted delicious!
What did you put on top of the chicken chili? It looks like corn chips. Just curious about the brand.
Hi, Jennifer! Those are tortilla strips for soups and salads. You can find them on the grocery aisle where the croutons and other salad toppings are.
now i love the recipe just wondering if i could just toss it all into the slow cooker ?
Hi, Toni! You sure can. See the 5th bullet point under Pro Tips & Tricks in the post for instructions!
If I put this into my crock pot do I have to pre cook the chicken?? Thanks! Making this tonight
Hi, Kaitlyn! Yes, the chicken needs to be precooked. Please see the 5th bullet point under “Pro Tips & Tricks” for slow cooker instructions and shortcuts! I hope you love this recipe. I can’t wait to hear about it!
Very tasty!! I made recipe exactly as above. Next time, I will try using the corn starch slurry to thicken it up as recommended in your “Tips” because I think it needs it. This is definitely a “keeper”. Thank you
Hi, Merce! You are so welcome. I am so glad that you enjoyed this chili! It is just loaded with flavor and then some! Yes, I often have to use the corn starch slurry too. A lot of times, it has to do with the thickness of the cream corn, and you never know what you’re going to get. It’s nice to have the corn starch trick in your back pocket!
My husband and I loved your recipe, the creaminess from the cream cheese and half and half made it extra yummy.
Hi, Lori! I am just tickled that you loved this cozy recipe! And I agree; it really is the creaminess that makes it the best!