White Chicken Chili with Cream Cheese gets an instant flavor boost from Iron Range Porchetta Seasoning, combining a bevy of bold Italian flavors into one comforting bowl.
This creamy white chicken chili is something else; the addition of my homemade Porchetta Seasoning (or Porketta) adds a lovely herbaceousness that infuses the dish. It's freakin' fantastic.
I don't tend to play favorites with the recipes I create and share (because I like 'em all!), but this Stovetop White Chicken Chili is currently my favorite fall/winter recipe. Italian flavors from the porchetta seasoning bring bold flavors to every bite. It's insanely comforting and makes a sizeable amount (hello easy to reheat leftovers!).
If you like cozy one pot chicken meals, you should try these Sour Cream Chicken Enchiladas next!
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Why You Will Love This White Chicken Chili Recipe
- Flavorful White Chili! I wanted this stovetop chicken chili to be a flavor bomb, unlike anything you've ever had before. Porketta seasoning brings the flavor in this cozy chili recipe.
- Easy Recipe. I also like simple recipes, so - outside of the homemade porketta seasoning - I kept the ingredient list to a minimum.
- Simple Seasoning. The flavors in this chili rely on my homemade Porketta Seasoning which is easy to make and gives it bold flavors. However, you can also use a premade porchetta seasoning as well, or use an Italian herb seasoning blend.
Looking for more soups to add to your meal rotation? Try this creamy taco soup and cheesy baked potato soup. Both are hearty and satisfying.
Ingredients
- Chicken breasts - Or you could do a mix of breasts and thighs, boneless and skinless preferred to cut down on prep time.
- Chicken broth - You can also use vegetable broth.
- Canned navy beans - I like white navy beans here because they go so well visually in a white chicken-style chili recipe.
- Cream cheese - Is what lends a lovely creaminess to this chili.
- Porchetta seasoning - Is a bevy of bold Italian herbs and spices and really makes this soup special and herbaceous. But you could use a preferred seasoning blend.
- Garlic and onion - For aromatics and flavor.
- Canned green chili - To add a touch of heat.
*A full ingredient list with exact amounts can be found in the recipe card below - keep scrolling!
Variations
Here are a few suggested variations, for if you'd like to spice it up, make it vegetarian, or create a thicker consistency.
- Spicy: Try adding chili pepper flakes or cayenne pepper for an instant boost of heat. Or add a 4-ounce can of diced jalapenos or 2-3 fresh jalapenos (or other hot pepper).
- Vegetarian: Instead of chicken, add 2 more cans of navy beans.
- Thicker: Add a corn starch slurry if you'd like to thicken the resulting chili up a bit (add a little bit at a time, stir, check consistency, repeat until happy).
- Quicker: Use rotisserie chicken instead of uncooked chicken as a shortcut. 🙂
- Use Shredded Pork. This white chili recipe works with shredded pork too! I love to use this Instant Pot Porchetta Roast instead of the chicken.
How to Make Dutch Oven White Chicken Chili
Gather all your ingredients to make the chili. Let the cream cheese come to room temperature ahead of time.
- Step 1: Cook the onions in bacon grease and butter in your Dutch oven over medium heat for 4-5 minutes. Add the garlic and porketta seasoning and cook and stir another minute longer.
- Step 2: Add the chicken broth, diced green chiles, and chicken breasts to the pot and bring to a boil. Reduce the heat, cover with a lid, and cook for 15 minutes.
- Step 3: Remove the chicken breasts to cool and then shred with two forks. Don't worry if the chicken is not yet completely cooked through - it will finish cooking when you add it back to the pot.
- Step 4: Add some of the broth to a small pan and let it cool slightly. Add the cream cheese and whisk into broth. Set this aside for later.
- Step 5: Add the navy beans, shredded chicken, and cream cheese mixture to the pot. Gently simmer for another 10 minutes, uncovered, then remove from heat. Let the chili cool for a few minutes before serving.
Hint: Don’t skip the cream cheese tempering step; slowly melting the cream cheese into semi-cooled soup broth prevents the cream cheese from curdling in this chili.
Expert Tips
- Slowly melting the cream cheese into semi-cooled soup broth prevents the cream cheese from curdling in the white chicken chili soup.
- Store leftovers in a lidded container in the refrigerator for up to 4-5 days, or in the freezer for up to 3 months.
Recipe FAQs
Yes! Complete Step 1, which is where you saute the onions, garlic, and seasonings. Then add everything except the cream cheese and beans, including raw chicken, to a Crock Pot. The chicken will slowly cook, then you can shred it later on. Cook on HIGH for 5-6 hours and the chicken should be ready to shred so go ahead and do so. An hour before serving, remove the lid from the slow cooker and add in cream cheese and beans. Cook for another hour on HIGH. Stir the chili until the cream cheese is fully incorporated.
To thicken the soup, continue cooking on HIGH with the lid off until it reaches your desired consistency.
Maybe your white chili is thinner than you'd like. That's a bummer, I get it. Fortunately, there are a few things you can do to achieve a thicker consistency. First, add a cornstarch slurry, one tablespoon at a time, until desired consistency is reached. Second, add more cream cheese. Last, continue simmering, uncovered. The liquid will slowly evaporate and thicken the chili.
The ultimate secret to good chili is TIME. Chili always tastes the best the next day because the flavors have had time to infuse.
The secret to this creamy chicken chili recipe is really no secret - it's all thanks to the porchetta seasoning. It adds the perfect Italian flavor bomb to this recipe.
Also, I swear by the addition of Worcestershire sauce if you feel your chili just needs that extra umami hit.
Serving Suggestions & Toppings
Pairing this cream-cheeseed-based chili with carbs is an excellent choice - breadsticks, garlic toast, and pretzel sticks are all solid choices.
Toppings to consider include shredded cheese, like mozzarella, crushed croutons or crackers, or fresh herbs like parsley and basil.
More Chili and Soup Recipes
If you tried this white chicken chili recipe (or any other recipe on Midwexican), please leave a 🌟 star rating and let me know how it turned out in the 📝 comments below!
White Chicken Chili with Cream Cheese
Equipment
Ingredients
- 2 tablespoons butter or bacon grease
- 2 large chicken breasts
- 1 32-ounce box chicken broth
- 3 15.5- ounce cans navy beans (drained)
- 1 8-ounce package cream cheese
- 3 ½ tablespoons porchetta seasoning
- 3 cloves garlic minced
- 1 medium white or yellow onion finely diced
- 1 7-ounce can can diced green chili
- salt and pepper, to taste
- red pepper flakes (optional)
Instructions
- Let cream cheese come to room temperature.1 8-ounce package cream cheese
- Add butter or bacon grease to a Dutch oven and bring to medium heat.2 tablespoons butter
- Cook onions for 4-5 minutes, stirring frequently.1 medium white or yellow onion
- Add garlic and porketta seasoning and cook another minute, stirring constantly.3 cloves garlic, 3 ½ tablespoons porchetta seasoning
- Add chicken broth, diced green chiles, and chicken breasts and bring to a boil (this will take 5-6 minutes).1 32-ounce box chicken broth, 1 7-ounce can can diced green chili, 2 large chicken breasts
- Reduce to a simmer and cook for 15 minutes, covered.
- Remove chicken breasts, let cool, and shred with two forks. Don't worry if the chicken is not yet completely cooked through - it will finish cooking upon adding back to the Dutch Oven.
- Add some of the broth to a small pan and let cool slightly. Add cream cheese and whisk into broth. Set aside.1 8-ounce package cream cheese
- Add navy beans and shredded chicken, followed by the cream cheese mixture.3 15.5- ounce cans navy beans
- Gently simmer for another 10 minutes, uncovered, then remove from heat. Let cool for a few minutes before serving.
- Serve with little toasts for dipping.
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