Easy White Chicken Chili with Cream Cheese

Easy White Chicken Chili with Cream Cheese

Easy White Chicken Chili with Cream Cheese

I tried something out of my wheelhouse with this Easy White Chicken Chili with Cream Cheese. It was a HIT! Big Daddy loved it and didn’t want me to change a thing, which is huge. I did this in my Instant Pot, but you can do it on the stovetop.


3 cans of chicken, drained (you can boil and chop chicken breasts)

1 onion








**Coriander (I didn’t have this)

**Cilantro (I did not have this, so I didn’t use it. I don’t like Cilantro anyway)

1 can of green chiles

2 cans of white beans, drained

Chicken bouillon


Cream Cheese

Monterey Jack


I added just a bit of oil to the instant pot to keep it from sticking. Then, I added the 3 cans of chicken, garlic, and onion. I sauteed until the onion was tender. Next, I added the spices, green chiles, white beans, and chicken bouillon (I used the powder and mixed it with the water. You can use chicken stock). I mixed it well while it was still in saute mode. Next up, I mixed the cream cheese and let it melt—lastly, about 6 c. water.

I put the lid on and put on “soup” mode for about 15 minutes. Once that beeps, I do a quick release. That’s when I add the Monterey jack cheese. Just stir that up until it is melted.

Now, For the Tricky Part

So, you can put 1 c. of white beans in a food processor, with a bit of the broth to puree it. Add that to your soup to thicken it up. Some people may like it more broth-y and just let it be. I put both cans of beans in and added some instant potato flakes to thicken the soup. You can also put some cornstarch in cold water, bring the soup to a boil, add the cornstarch mixture and mix till it thickens.

Lots of options. It was good!




Keto-friendly Chili

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I made a Keto-friendly Chili tonight.  Also, I did a keto-friendly “potato” soup.  I’m not posting that recipe yet because I need to perfect it.  However, the chili I nailed.  I will add more heat/spice to it next time, but overall, I was pleased.

This did take me a moment to get past the not having beans in my chili, though!


2# ground beef


minced onion


4 cans of diced tomatoes (with juice)

1 can of tomato paste

1 can of green chilies (with juice)

1/4 c. chili powder

2 T. cumin

2 T. oregano

1 c. water (eyeball that)


Pack hotdogs towards the end because H likes “hotdog” soup.


Cook beef, onion, garlic, and seasoning.  Drain.

Once drained, place in an instant pot with the rest of the ingredients (except for the cheddar.  Always have milk-based products AFTER you have pressurized something).

Manual for about 10 minutes.  Once done, do a quick release.  Add cheddar.  This is also when I add the hotdogs.  I put the lid on the instant pot and let them sit in that hot chili to cook.