Creamy White Chicken Chili

There’s just something about a warm bowl of chili simmering on the stove that feels like home. This Creamy White Chicken Chili is one of those recipes that checks all the boxes—comforting, flavorful, and simple enough for real life. I made this during my 30 Days of Sweater Weather Plates series as we start to wind things down and prepare for a lighter, more intentional season of eating. It’s cozy without being heavy and perfect for those nights when you want something nourishing that still feels indulgent.

One of my favorite things about this recipe is how approachable it is. I used a rotisserie chicken to save time (because cooking smarter matters), and everything comes together in one pot. The flavors are rich and layered thanks to garlic, warm spices, creamy cheese, and tender white beans. I also roasted the corn separately and added it at the end—this keeps the texture just right and makes it easy to leave corn out for anyone who isn’t a fan. Flexible recipes are the best recipes.

What makes this chili a healthier option is the balance. It’s high in protein from the chicken and beans, loaded with flavor without relying on heavy thickeners, and made with simple, wholesome ingredients. There’s no flour, no unnecessary fillers, and you can easily adjust the richness by using less cheese or adding extra broth. It’s filling, satisfying, and perfect for feeding a family without feeling weighed down afterward.

Whether you’re closing out a cozy cooking season or just need a dependable dinner you can come back to again and again, this creamy white chicken chili deserves a spot in your rotation. It’s the kind of meal that warms you up, feeds everyone well, and still aligns with healthier goals—no sacrifice required.

Here is the full recipe if you'd like to try it:

What you'll need:

1 tbsp olive oil

1 small yellow onion, diced

3–4 cloves garlic, minced

1 can (4 oz) diced green chilies

1 can great northern or cannellini beans, drained and rinsed

3 cups chicken broth

1½ tsp ground cumin

1 tsp chili powder

½ tsp smoked paprika

Salt and black pepper, to taste

3–4 cups shredded rotisserie chicken

8 oz cream cheese, cubed

1–1½ cups shredded Monterey Jack or Pepper Jack cheese

Optional add-ins/toppings:

Roasted corn (added at the end, optional)

Fresh cilantro

Jalapeños

Sour cream or Greek yogurt

Lime wedges

What to do:

1. Heat olive oil in a Dutch oven over medium heat. Add diced onion and cook for 3–4 minutes until soft. Add garlic and cook for 30 seconds until fragrant.

2. Stir in green chilies, beans, chicken broth, cumin, chili powder, smoked paprika, salt, and pepper. Bring to a gentle simmer.

3. Add shredded rotisserie chicken and simmer uncovered for 15–20 minutes, stirring occasionally.

4. Reduce heat to low. Stir in cream cheese until fully melted and smooth, then add shredded cheese and stir until creamy.

5. If using roasted corn, stir it in at the end or serve it on the side so everyone can customize their bowl.

6. Taste and adjust seasoning as needed. Serve warm with your favorite toppings.

Let’s Talk 👇🏽

Do you like corn in your white chicken chili, or do you leave it out?

And if you’re trying more cozy-but-healthier meals this season, which one should I share next?