This White Chicken Chili Supreme has become a staple at our house. When the weather turns chilly, we turn to chili—white chicken chili, that is. It’s creamy, hearty, and comes together without a fuss. Perfect for busy weeknights or lazy Sundays when all you want is a bowl of something warm, filling, and just a bit indulgent. We load it up with tender shredded chicken, soft white beans, a hint of spice, and a generous swirl of cream cheese that melts right in. You’ll be shocked how something this good starts in one pot. I first made this after reading a tip from Disney Food Blog and never looked back. The whole thing has that nostalgic comfort of a chili recipe but with a creamy white twist. It checks all the boxes: easy prep, tons of flavor, and a guaranteed hit with guests or picky eaters alike. So next time you’re tempted by a White Chili Chicken Recipe online, trust me—this one’s got everything you’re craving, from Creamy White Chicken Chili dreams to that first cheesy, comforting bite.

1) Key Takeaways
2) Easy White Chicken Chili Supreme Recipe
3) Ingredients for White Chicken Chili Supreme
4) How to Make White Chicken Chili Supreme
5) Tips for Making White Chicken Chili Supreme
6) Making White Chicken Chili Supreme Ahead of Time
7) Storing Leftover White Chicken Chili Supreme
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9) White Chicken Chili Supreme
10) Nutrition

1) Key Takeaways

This recipe makes a creamy, comforting pot of white chicken chili with cream cheese
Perfect for weeknights, meal prep, or a cozy cold-weather dinner
Uses simple pantry staples and comes together in one pot
You can use rotisserie chicken to cut down on prep time

2) Easy White Chicken Chili Supreme Recipe

Whenever I want comfort food that still feels like dinner and not just a bowl of carbs, I make this White Chicken Chili Supreme. Two spoons in and my kids stop talking. My husband loosens his belt. I call that a win.

It’s thick and creamy without feeling too heavy, and it uses rotisserie chicken, which is kind of like a weeknight dinner secret weapon. With beans, green chilies, cream cheese, and plenty of seasoning, it brings a mellow heat that won’t scare off spice-sensitive eaters.

What I love most? It’s one of those white chili chicken recipes that tastes even better the next day. So when I make a batch, I always double it. We have it for dinner and then again for lunch, and no one complains. Honestly, if you’re looking for a no-drama, crowd-pleasing chili recipe, this one’s it.

3) Ingredients for White Chicken Chili Supreme

Olive Oil adds richness and gives you a base to sauté your onions and spices.

Onion gives the chili a savory sweetness that builds flavor from the start.

Garlic wakes up the whole dish. Just two cloves bring enough punch to balance the creaminess later.

Diced Green Chilies bring a mild kick that keeps things interesting without overwhelming the pot.

Ground Cumin provides a toasty, earthy backbone that blends beautifully with the chicken and beans.

Chili Powder rounds out the flavor and gives the dish a little color and depth.

Dried Oregano lends an herby edge that helps brighten the rich base.

Salt and Black Pepper keep everything grounded. You’ll want to taste and tweak as you go.

Shredded Chicken makes this recipe hearty and satisfying. Use rotisserie or any leftover chicken you have.

White Beans add protein, texture, and thickness. I like cannellini beans, but great northern beans work too.

Chicken Broth keeps things soupy enough to be chili while carrying all that flavor to each bite.

Cream Cheese melts into the mix to give it that creamy, indulgent twist people rave about.

Monterey Jack Cheese adds a melty finish that makes every spoonful cozy and satisfying.

Fresh Cilantro is your optional pop of color and brightness right before serving.

4) How to Make White Chicken Chili Supreme

Step 1. Grab a large pot, heat your olive oil over medium heat, and toss in your diced onion. Stir it now and then, and cook it until it softens and starts to turn golden. That’s your flavor base.

Step 2. Add the garlic, green chilies, and all the dried spices: cumin, chili powder, oregano, salt, and pepper. Give everything a good stir and let it cook together for a couple of minutes so the spices bloom.

Step 3. Stir in your shredded chicken and white beans. Pour in the chicken broth and give it all a gentle mix. Let the pot come to a low simmer, just enough to get everything hot and cozy.

Step 4. Reduce the heat and add the cream cheese in chunks. Stir slowly as it melts into the broth. You’ll see the chili start to turn creamy and rich. This part always feels a little magical.

Step 5. Toss in the Monterey Jack cheese and stir until melted. Taste your chili and adjust seasoning if needed. Add more salt, a splash of broth, or a pinch of chili powder depending on your preference.

Step 6. Spoon into bowls and top with chopped cilantro or your favorite toppings. If you’re like me, a few tortilla chips on the side never hurt.

5) Tips for Making White Chicken Chili Supreme

Start with flavorful chicken. Leftover roasted chicken or a rotisserie bird from the store both work. The more seasoned your chicken is, the deeper the chili tastes.

Warm your cream cheese to room temp before adding it. That helps it melt faster and prevents clumps. If you forget, don’t stress—just stir it a little longer over low heat and it’ll smooth out.

If your chili gets too thick, splash in more broth until it loosens up. That way, you keep the creamy texture without it turning into a dip. And don’t skip the white beans—they help thicken and bulk up the chili so it feels like a real meal.

6) Making White Chicken Chili Supreme Ahead of Time

I make this white chili chicken recipe the night before we need it all the time. It holds up well and reheats like a dream. The flavor deepens after sitting in the fridge overnight.

If you’re prepping ahead, wait to add the cheese until you reheat the chili. Add it fresh when warming to keep the texture smooth and melty. This tip works especially well when you’re making a big batch for a gathering or potluck.

When storing the chili overnight, let it cool first, then pour it into an airtight container. The next day, just reheat it gently on the stove and stir in a little extra broth to revive the creaminess if needed.

7) Storing Leftover White Chicken Chili Supreme

Leftovers keep great in the fridge for up to four days. I keep mine in a glass container with a tight lid. When reheating, I use a saucepan and low heat so nothing burns or separates.

You can freeze it too. Let it cool fully, then spoon it into freezer-safe bags or containers. Leave a little space at the top for expansion. It’ll keep for about 2 to 3 months.

To reheat from frozen, thaw it overnight in the fridge. Then warm it on the stove and stir in a splash of broth or water to bring back the creamy consistency. This is one of those white chili chicken recipes that holds its own even after freezing.

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9) White Chicken Chili Supreme