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white chicken chili

Creamy White Chicken Chili

  • Author: Glenda Embree
  • Prep Time: 5 min
  • Cook Time: 25 min
  • Total Time: 30 minutes
  • Yield: 10-12 servings 1x


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



  • 4 chicken breasts, cooked and shredded
  • 4 (15.5 oz) cans cannelini beans (or great northern beans)
  • 6 cups chicken broth
  • 2 Tablespoons chicken bouillon (I use Better than Bouillon.)
  • 1 large jalapeno, minced (34 Tablespoons minced)
  • 1 medium yellow onion, minced
  • 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.

  • Category: Soup
  • Cuisine: Mexican/American