Creamy Chicken Chili is a versatile recipe that can be made on the stove top or in the Crock Pot. The ingredients are simple, including chicken, corn, diced green chilies, cream cheese and great northern beans. This Chicken Chili Verde will hit the spot on a cool day and will cure any hunger pains.
Creamy Chicken Chili Recipe
Baby, it’s cold outside, and that means I’m making soup…again. I asked my husband the other night if he ever got tired of soup, and luckily he said no. Truth be told, if he had said yes, I would have probably responded, well that’s too bad because I love soup.
At this current moment, there are three different types of leftover homemade soup in the icebox (refrigerator for anyone not in our family!) – Poor Man’s Soup, White Bean and Sausage Soup and this slow cooker creamy chicken chili.
Cream Cheese Chicken Chili
My co-worker, Mary, surprised the office with lunch a couple weeks ago. She made this amazing white chicken chili and brought all the toppings (Fritos and shredded cheese), and we all gorged ourselves during our lunch minute. Shhh, I actually slipped into the lunch room when nobody was looking and ate some for a mid-morning snack (it’s my secret).
Of course in true Barbara fashion, I begged for the recipe and she obliged. Some of my favorite recipes come from co-workers including Tami’s Pan-Fried Zucchini, Patty’s French Onion Joes, Mindy’s Easy Sloppy Joes, and Janette’s Caramel Puff Corn (AKA CRACK).
That day, Mary prepared the creamy chicken chili in the Crock Pot, but the cool thing is that this soup can be made easily on the stove top too, so I’ll be sure to share both.
Chicken Chili Recipe with Cream Cheese
Can you put cream cheese in chili?
Yes, cream cheese is the perfect addition to chili because it makes it creamy, and it calms down some of the heat. Cream cheese is a great option if your chili is too spicy.
Sour cream is another ingredient that will cool down an extra spicy soup or recipe.
Ingredient List for Creamy Chicken Chili (Stove Top or Slow Cooker)
Chicken Breasts
Chicken Broth
Onion, diced
Frozen Corn
Diced Green Chilies, canned
Dried Oregano
Garlic Salt
Cumin
Cayenne Pepper, optional
Cilantro, optional
Cream Cheese
Great Northern Beans, drained
How To Make Crock Pot Chicken Chili
- To the Crock Pot insert, add chicken, chicken broth, onion, green chilies, corn, and seasonings.
- Cover and cook on low for 6-8 hours or until chicken is falling apart and tender.
- Remove chicken; shred with two forks.
- Add chicken, beans, cream cheese and cilantro (optional) to the liquids already in the crock pot.
- Cover and continue to cook until cream cheese is incorporated, stirring often.
- If desired, serve with Fritos and shredded cheese.
For the full ingredient list and recipe steps for Crock Pot Creamy Chicken Chili, scroll to the recipe card at the bottom of this post.
How to Make Stove Top Chicken Chili (with cream cheese)
- Sauté chopped onion in a large saucepan.
- Add chicken breasts and broth, and simmer over medium heat until the chicken is tender.
- Once cooked, remove chicken and shred.
- To the broth, add green chilies, beans, corn, seasonings and shredded chicken; simmer for 20 minutes.
- Add cream cheese and chopped cilantro (optional), stirring often until the cream cheese is incorporated.
- Taste, adding salt and pepper if desired.
For the full instructions and ingredient amounts for Chicken Chili Verde, scroll to the bottom of this post.
Notes About Chicken Chili Soup:
- Soups are versatile; add more or less of any given ingredient or try adding something else you have on hand. Try adding diced tomatoes, salsa, or diced peppers to this recipe.
- If you prefer more heat, try swapping in medium or hot diced green chilies or add more ground cayenne pepper.
- Chili powder can be used instead of cayenne pepper.
- Substitute canned corn for frozen corn.
- I drained my Great Northern Beans but you can add the whole can, if desired.
- Hate cilantro? Leave it out completely.
- Feel free to use both the cilantro leaves and stems. The stems have great flavor.
- Be sure to taste before serving and add salt and pepper if desired.
- Try my other Slow Cooker Chicken Chili for a completely different version.
To make a full meal with this chicken chili soup, try serving it with our favorite cornbread recipe and a Jalapeno Cape Codder.
Our Favorite Soup Recipes
Soups are probably our favorite recipes to share here on These Old Cookbooks. Here are some of our favorites from our site:
Tuscan White Bean and Sausage Soup
Gramma’s Beef Barley Soup (Instant Pot)
Creamy Chicken Chili - Chicken Chili Recipe with Cream Cheese
Ingredients
- 4-6 chicken breasts
- 32 ounces chicken broth
- 1 onion, diced
- 11 ounces canned diced green chilies (7 ounce can + 4 ounce can)
- 14 ounces frozen corn
- 2 teaspoons garlic salt
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1/4 teaspoon ground cayenne pepper
- (2) 15.5 ounce cans Great Northern Beans, drained
- 8 ounces cream cheese, softened
- 1 bunch fresh cilantro, chopped
- salt and pepper, to taste
Instructions
- Add chicken, chicken broth, onion, diced green chilies, corn, and dried seasonings to the Crock Pot insert.
- Cook covered on low for 6-8 hours or until chicken is cooked and tender.
- Remove chicken and shred, return to the soup with the addition of the beans, cream cheese and cilantro.
- Cover and continue to cook until cream cheese is fully incorporated, stirring often.
- Taste, and season with salt and pepper if needed.
- For the stove-top version, see the notes.
Notes
- Soups are versatile; add more or less of any given ingredient or try adding something else you have on hand. Try diced tomatoes, salsa, or diced peppers.
- If you prefer more heat, try swapping in medium or hot diced green chilies or add more ground cayenne pepper.
- Chili powder can be used instead of cayenne pepper.
- Substitute canned corn for frozen corn.
- I drained my Great Northern Beans but you can add the whole can, if desired.
- Hate cilantro? Leave it out completely.
- Feel free to use both the cilantro leave and stems. The stems have great flavor.
- Be sure to taste before serving and add salt and pepper if desired.
- Try my other Slow Cooker Chicken Chili for a completely different version.
- To make on the stove top:
- Sauté diced onions; add chicken and broth and simmer until tender.
- Remove chicken and shred.
- Add chicken and all remaining ingredients (except cream cheese and cilantro) to the broth.
- Simmer for 20 minutes.
- Add beans, cream cheese and cilantro, and simmer until the cream cheese is incorporated and smooth.
Nutrition
r
when do i ad the beans?
Pam, sorry about that! we updated the recipe card but add the beans when you add the shredded chicken back to the crock pot with the cream cheese and cilantro.
no prob. already made and i added them at the beginning. i might add one more can now …at the end.