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 Iron Range Porchetta Seasoning (or Porketta) adds a lovely herbaceousness that infuses the dish. Hit the link to get the recipe to make your own homemade porchetta seasoning - it's freakin' fantastic.
You can also make this creamy white chicken chili recipe with shredded pork; so you should definitely check out this Instant Pot Porchetta Roast recipe.
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 porchetta seasoning bring bold flavors to every bite. It's insanely comforting and makes a sizeable amount (hello easy to reheat leftovers!).
Creamy White Chicken Chili Recipe
I wanted this stovetop white chicken chili to be a flavor bomb, unlike anything you've ever had before. I also like simple recipes, so - outside of the homemade porketta seasoning - I kept the ingredient list to a minimum.
If you've already whipped up a batch of homemade Iron Range Porchetta Seasoning you're ready to go! You can also use a premade porchetta seasoning as well (as long as the ingredients are similar to those provided in my recipe, which you can get by hitting the link above).
White Chicken Chili Ingredients
You will need the following ingredients to make this White Chicken Chili recipe:
- butter or bacon grease
- chicken breasts
- chicken broth
- canned navy beans
- cream cheese
- porchetta seasoning
- garlic, minced
- white or yellow onion, finely diced
- canned green chili
- salt and pepper, to taste
- red pepper flakes (optional)
*See recipe card for quantities.
Note: You can also make this white chicken chili with Rotisserie chicken if you want a shortcut 🙂
Instructions - How to Make Dutch Oven White Chicken Chili
Let cream cheese come to room temperature.
Add butter or bacon grease to a Dutch oven and bring to medium heat.
Cook onions for 4-5 minutes, stirring frequently.
Add garlic and porketta seasoning and cook another minute, stirring constantly.
Add chicken broth, diced green chiles, and chicken breasts and bring to a boil (this will take 5-6 minutes).
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.
Add navy beans and shredded chicken, followed by the cream cheese mixture.
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. Makes around 8 servings.
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 White Chicken Chili soup.
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 to instantly boost 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).
Yes! Go ahead and freeze white chicken chili for up to 3 months. When you're ready to eat it, thaw it overnight in the refrigerator.
Maybe your white chicken 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. Try one of the following suggestions to thicken your white chicken chili right up:
Add a cornstarch slurry, one tablespoon at a time, until desired consistency is reached.
Add more cream cheese.
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.
How to Store Leftover White Chicken Chili
Store leftover white chicken chili with cream cheese in a lidded container in the refrigerator for up to 4-5 days, or in the freezer for up to 3 months.
Slowly melting the cream cheese into semi-cooled soup broth prevents the cream cheese from curdling in the white chicken chili soup.
If you enjoy chilis and soups, give these other recipes a try
White Chicken Chili with Cream Cheese
- 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 diced green chili
- salt and pepper, to taste
- red pepper flakes (optional)
- 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 or bacon grease
- 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 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.
New Recipes on Midwexican!
These are my newest recipes, check 'em out!