My cream cheese chicken chili recipe is super creamy, easy to make on the stove, and totally family-approved. It has all the best parts of my traditional white chicken chili, with the addition of pinto beans and cream cheese. Made in one pot in under 1 hour, this creamy chili is simple enough for any weeknight cravings!
Creamy Chicken Chili with Pinto Beans, Corn, and Green Chiles
No matter how many chili recipes I make over the years, I can never have enough! This stovetop chicken chili with cream cheese is like the perfect blend of my Crockpot white chicken chili and my creamy crack chicken chili. Instead of a true white chili, I made this one with pinto beans to add a subtle nutty flavor and a nice creamy texture. White beans are a little more neutral in flavor, so you can swap those in if you prefer. I love the way the shredded chicken, corn, and diced tomatoes with green chiles meld in with the cream cheese base for one incredible bowl of chili!
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Quick snaps from my latest chili night!
I can’t get over how creamy this chili is. Stirring in the cream cheese at the end takes it from good to irresistible in minutes!
Cream Cheese Chicken Chili Recipe
Equipment
- Dutch Oven or Large Pot
Ingredients
- 2 tablespoons olive oil (divided)
- 1½ pounds boneless, skinless chicken breasts (*)
- 1½ teaspoons kosher salt (divided)
- ½ teaspoon ground black pepper (divided)
- ½ onion (chopped)
- 15.5 ounces pinto beans (1 can, drained**)
- 15 ounces corn (1 can, drained)
- 20 ounces diced tomatoes with green chiles (2 cans)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1½ cups low-sodium chicken broth
- 8 ounces cream cheese (softened)
Optional Toppings:
- shredded cheddar cheese
- chopped fresh cilantro
- chopped green onion
Instructions
- Add 1 tablespoon of oil to a pot over medium heat. Sprinkle the chicken breasts on both sides with 1 teaspoon salt and ¼ teaspoon pepper. Once the oil has heated, add in the chicken breasts, cooking on both sides until browned but not cooked through. Set the chicken aside on a plate.1 tablespoons olive oil, 1½ pounds boneless, skinless chicken breasts, 1 teaspoons kosher salt, 0.25 teaspoon ground black pepper
- Add another 1 tablespoon of oil to the same pot. Add in the onion and cook for a few minutes until softened.1 tablespoons olive oil, ½ onion
- Stir in the beans, corn, diced tomatoes, chili powder, cumin, ½ teaspoon of salt, and ¼ teaspoon of pepper. Cook for a couple minutes to let the flavors blend together.0.5 teaspoons kosher salt, 15.5 ounces pinto beans, 15 ounces corn, 20 ounces diced tomatoes with green chiles, 1 tablespoon chili powder, 1 teaspoon ground cumin, 0.25 teaspoon ground black pepper
- Add the chicken back to the pot. Pour in the chicken broth. Bring to a boil, then reduce to a simmer. Cover with the lid and cook for 20 minutes until the chicken is tender and cooked through.1½ cups low-sodium chicken broth
- Remove the chicken to shred. Then, return it to the pot.
- Stir in the cream cheese until fully melted and incorporated.8 ounces cream cheese
- Serve with cheese, cilantro, and green onions if desired.shredded cheddar cheese, chopped fresh cilantro, chopped green onion
Notes
- Use a Dutch oven or large pot with a well-fitted lid.
- Be sure to drain the beans and corn before adding them to the pot, otherwise there will be too much liquid in the chili.
- Use a little more broth to thin out the consistency if needed.
- Nutritional info does not include optional toppings.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Foolproof Tips
- Add the cream cheese last. Even though the cream cheese is key to this chili recipe, it’s the very last thing we add. If it simmers along with the other ingredients, it will separate and turn grainy. So to maintain its creamy quality, it’s best to stir it in just before serving.
- Get the perfect consistency. Once the cream cheese has melted, you can add in a little more chicken broth to thin out the consistency if needed.
- Use leftover chicken. If you want to make this with leftover chicken instead, simply stir it in when adding the broth, and let the chili simmer until the chicken is warmed through.
How to Make Cream Cheese Chicken Chili on the Stovetop Step by Step
Prep: Gather the list of ingredients for this chicken and cream cheese chili recipe. Chop the onion, then drain the canned beans and corn. Set out the block of cream cheese so it has time to soften. Since adding cream cheese is the final step, and this recipe takes close to 1 hour, taking it out of the fridge during prep should be enough time.
Brown the Chicken: Add 1 tablespoon of olive oil to a Dutch oven or large pot over medium heat. Season 1½ pounds of boneless, skinless chicken breasts with 1 teaspoon of kosher salt and ¼ teaspoon of ground black pepper. Once the oil has heated, add the chicken breasts to the pot, and cook for 2-3 minutes on each side until browned. The chicken does not need to be fully cooked through yet. Remove the chicken from the pot and set it aside on a plate.Â
Add Chili Ingredients: Next, add another tablespoon of oil to the same pot. Add ½ of a chopped onion and cook for a few minutes until softened. Then stir in 15.5 ounces (1 can) of pinto beans, 15 ounces (1 can) of corn, 20 ounces (2 cans) of diced tomatoes with green chiles, 1 tablespoon of chili powder, 1 teaspoon of ground cumin, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper. Cook for a couple of minutes to let the ingredients blend together.
Simmer the Chili: Now add the browned chicken back to the pot, and pour in 1½ cups of chicken broth. Bring it to a boil, then reduce to a simmer. Cover the pot and let the chili simmer for about 20 minutes; or until the chicken is tender and cooked through.
Shred the Chicken: Once cooked through, turn off the heat and remove the chicken breasts from the pot to shred. Place the chicken on a cutting board, and pull two forks through it in opposite directions to create shredded pieces. Then return the chicken to the pot.
Add the Cream Cheese: Finally, stir 8 ounces (1 block) of softened cream cheese into the pot of chili, until it’s fully melted and incorporated. It’s best to do this last step off heat, to prevent the broth from turning grainy.
Serve: Serve bowls of cream cheese chicken chili with your favorite toppings and garnishes. I like to add shredded cheddar cheese, cilantro, and green onions to mine!
How to Store, Freeze, and Reheat
Store leftover cream cheese chicken chili in an airtight container in the refrigerator for up to 4 days. I do not recommend freezing this dish, because the cream cheese will separate and turn grainy when frozen and thawed. Reheat portions of chili on the stovetop over medium heat, stirring regularly until warmed through. Or quickly reheat in the microwave in 30-second increments.
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