This Dutch Oven White Chicken Chili is made with cream cheese and heavy cream to create a rich and creamy stew. We're using a rotisserie chicken to save time, which makes this One Pot Stovetop Chili ready to eat in 30 minutes.
This is the quick soup to make when you're craving something cozy, but don't have hours to let it build flavor. Grab a rotisserie chicken from the store and you've got a one pot dinner that the whole family will love.
For more quick soup recipes, try this Pastina Soup, Dutch Oven Chicken Noodle Soup, Tomato Tortellini Soup, and Chicken Broccoli Cheese Soup.
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Why You'll Love This Chili:
- Quick. Ready to eat in 30 minutes!
- Easy Clean Up. It cooks all in one pot for minimal mess.
- Big on Taste. Tender Chicken with white beans in a creamy, rich sauce makes this recipe so delicious.
- Beginner Cook Friendly. Simple to follow steps with photos makes this recipe great for beginner cooks.
- Filling Enough for a Meal. This Soup is packed with 36 grams of protein per bowl from the chicken and beans. Plus, it's well balanced with veggies too.
For more easy dinner ideas, try these Slow Cooker Swedish Meatballs, Broccoli Cheddar Pasta, Pan Seared Pork Cutlets, and Ground Beef Gnocchi.
Ingredients:
Great Northern Beans or Large White Beans: Give the soup a creamy texture and are really subtle in taste. Make sure to buy the canned version or they won't cook fully.
Chicken Stock: I always use stock over broth for soups because it has way more flavor. Kitchen Basics and the Kirkland version from Costco are my favorite brands.
Rotisserie Chicken: A shortcut to make this recipe quicker. Plus, it's so tender in the soup. Remove the skin before pulling apart into pieces.
Southwest Corn: I love this Southwest version by Del Monte that has added poblano and red pepper.
For the full recipe ingredients and quantities visit the recipe card below.
Substitutions and Variations:
- Want it spicier? Add in the whole jalapeño and a few dashes of hot sauce, or use spicy green chiles.
- If you don't want to use a rotisserie chicken, you can bake or boil two chicken breasts, then dice or shred it.
- Regular corn is fine too, but this southwest corn with poblano and red pepper adds a little extra flavor and color.
- Cannellini beans can be substituted for the Northern White Beans.
For more Chili recipes, check out this Classic Dutch Oven Chili, Green Chicken Chili, and Copycat Panera Turkey Chili.
How to Make White Bean Chicken Chili:
Step 1: Remove the skin from the rotisserie chicken, then pull the white and dark meat from the chicken. Discard the skin and bones. Set the pulled chicken aside on the counter.
Step 2: Place a large Dutch Oven or Pot on the stovetop over medium low heat. Add in olive oil, diced onion and jalapeño. Cook until softened for 3-5 minutes, stirring frequently. Toss in the minced garlic and spices and cook for another 60 seconds, stirring a few times.
Step 3: Pour in drained and rinsed beans, drained corn, and diced chiles. Stir well, then nestle in the cream cheese. Cover and cook for 3 minutes.
Step 4: Uncover and stir the cream cheese into the corn and beans. It should be super soft and melt really well. If it is not, cover and cook for a few more minutes. It's really important to stir the cream cheese fully into the ingredients or it will clump up in the broth.
Step 5: Pour in the chicken broth and stir well. Cover and bring to a low boil, then reduce the heat to low and cook for another 10 minutes. Add in the shredded chicken and heavy cream and stir well. Cover and cook for another 5 minutes.
Step 6: Ladle into bowls and top with fresh lime juice, avocado, and cilantro. Serve and enjoy.
Expert Tips:
- Make sure to cook the onions and jalapeño until softened. Since we're not simmering the soup for long, we don't want a crunch from the fresh veggies.
- Stir the cream cheese until fully melted before adding in the chicken stock. This will eliminate chunks of cream cheese in the soup.
Want more soup recipe inspiration? Check out this list of 20 Must Try Dutch Oven Soup Recipes.
More Soup Recipes You Will Love:
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PrintRecipe
White Chicken Chili with Cream Cheese
- Total Time: 30 minutes
- Yield: 6 bowls or 8-10 cups 1x
Description
This Dutch Oven White Chicken Chili is made with cream cheese and heavy cream to create a rich and creamy stew. We're using a rotisserie chicken to save time, which makes this One Pot Stovetop Chili ready to eat in 30 minutes.
Ingredients
- 1 tablespoon olive oil
- 1 cup yellow onion, diced fine
- ½ a fresh jalapeño, seeds and stems removed and diced fine
- 1 garlic clove, minced
- ½ teaspoon salt
- ⅛ teaspoon pepper
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- 15 ounce canned Great Northern Beans, drained and rinsed
- 15 ounce canned Southwest Style Corn with Poblano and Red Pepper, drained
- 4 ounce mild green chiles (find in international isle Mexican section)
- 4 ounces cream cheese
- 48 ounces chicken stock (1 and ½ containers)
- 2 cups cooked chicken (rotisserie preferred)
- ½ cup heavy cream
Toppings:
- ¼ cup fresh cilantro, minced
- lime wedges *I like to serve one with each bowl
- 1 avocado *slice or dice right before serving to avoid browning
Instructions
- Remove the skin from the rotisserie chicken, then pull the white and dark meat from the chicken. Discard the skin and bones. Set the chicken aside on the counter.
- Place a large Dutch Oven or Pot on the stovetop over medium low heat. Add in olive oil, diced onion and jalapeño. Cook until softened for 3-5 minutes, stirring frequently. Toss in the minced garlic and spices and cook for another 60 seconds, stirring a few times.
- Pour in drained and rinsed beans, drained corn, and diced chiles. Stir well, then nestle in the cream cheese. Cover and cook for 3 minutes.
- Uncover and stir the cream cheese into the corn and beans. It should be super soft and melt really well. If it is not, cover and cook for a few more minutes. It's really important to stir the cream cheese fully into the ingredients or it will clump up in the broth.
- Pour in the chicken broth and stir well. Cover and bring to a low boil, then reduce the heat to low and cook for another 10 minutes. Add in the shredded chicken and heavy cream and stir well. Cover and cook for another 5 minutes.
- Ladle the soup into bowls and top with fresh lime juice, avocado, and cilantro. Enjoy!
Notes
- Make sure to cook the onions and jalapeño until softened. Since we're not simmering the soup for long, we don't want a crunch from the fresh veggies.
- Stir the cream cheese until fully melted before adding in the chicken stock. This will eliminate chunks of cream cheese in the soup.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: soup
- Method: stovetop
- Cuisine: American
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