Dinner/ Lunch

Creamy White Chicken Chili

December 8, 2020

Soup season is about turn up with this Creamy White Chicken Chili!

Over had shot of Creamy White Chicken Chili with Stokes Green Chili Sauce

This time of year is my favorite time of year, because soups obviously!

One bite of this creamy white chicken chili and you will be repeating this recipe all winter long! Just like the name suggests, this soup is a creamy base. To give it the perfect amount of spice, I used Stokes Green Chili Sauce with chicken. Two words: Game Changer. I have a few recipes coming up using their products which are now available in the Phoenix market. Click this link to see where you can purchase it!

Over had shot of Creamy White Chicken Chili

Want more recipes like this? Check out:

Cajun Chicken Corn Chowder

Bison Sweet Potato Chili

Creamy Chicken and Wild Rice Soup

Anywho, whip this baby up and your bellies and souls will be full!

Creamy White Chicken Chili

Dinner Southwestern
By Brooke Brice Serves: 7
Prep Time: 40 Minutes Cooking Time: 20 Minutes Total Time: 1 Hour

This Creamy White Chicken Chili is perfect for soup season! This recipe is perfect for any weeknight or a cozy weekend night in!


  • 1 ½ pound of chicken
  • 1 tbsp Olive Oil
  • 1 Onion, diced
  • 2 cloves Garlic, minced
  • 2-15 oz cans Cannellini Beans
  • 1 ¼ cup Frozen Corn
  • 2 cups Chicken Broth
  • 1 can Stokes Green Chili Sauce with Chicken
  • 6 oz Cream Cheese, cut into cubes
  • 1 tbsp Oregano, dried
  • 1-2 Limes (based on taste)
  • ½ tsp Cumin
  • ¼ tsp Cayenne
  • Salt and Pepper, to taste
  • Optional Toppings: Cilantro, Avocado, Fresh Sliced Jalapeno



Cook chicken by either boiling in a pot of water or roasting, until chicken has reached 165 degrees. Shred chicken with two forks and set aside.


In a large stock pot heat olive oil, onions, and garlic and stir until fragrant. Add in cumin, cayenne, and dried oregano. Stir and cook for about 1-2 minute to toast spices. Add in cannellini beans, frozen corn, broth, stokes green chili sauce with chicken, and chicken broth. Cook until soup is heated throughout. Season with salt and pepper.


Add in shredded chicken and cubed cream cheese. Stir until cream cheese is completely mixed in and soup is a pale color. Add in juice of one lime. Taste to see if soup needs any more lime juice or salt and pepper. Adjust as needed.


Top soup with any additional topping you may like. We included cilantro, diced avocado, and fresh sliced jalapeno.

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