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creamy white chicken chili in a white ceramic bowl on a concrete countertop with a turquoise cloth napkin to the right of the bowl

Creamy White Chicken Chili

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 15 reviews

  • Author: Glenda Embree
  • Total Time: 30 minutes
  • Yield: 10-12 servings 1x
  • Diet: Gluten Free


A simple and extraordinarily flavorful soup, with a spicy kick. It will warm both body and soul.  Terrific with cornbread or even tortilla chips.


Units Scale

  • 4 chicken breasts, cooked and shredded
  • 4 (15.5 oz) cans cannelini beans (or great northern beans)
  • 6 cups chicken broth
  • 1 large jalapeno, minced (34 Tablespoons minced)
  • 1 medium yellow onion, minced (red or white work, as well)
  • 1 Tablespoon homemade chicken bouillon (or your favorite brand, to taste)
  • 1 Tablespoon garlic, minced
  • 1 teaspoon coriander powder
  • 1 Tablespoon cumin
  • 1 (8 oz) block cream cheese, softened


  1. Drain and rinse the beans.
  2. Add beans and all ingredients, except cream cheese to stock pot.
  3. Bring to a gentle boil over medium heat.
  4. Reduce heat and simmer for 15 minutes.
  5. Remove from heat and stir in the softened cream cheese.  Continue stirring until the cream cheese has completely melted and is incorporated into the broth.
  6. Serve with any of your favorite garnishes.  I love it with grated cheddar and cilantro.  A dollop of sour cream or thinly sliced green onions would be good, too.
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Category: Soup
  • Method: Stove Top
  • Cuisine: Mexican/American