This post may contain affiliate links, please see our privacy policy for details.

This simple one pot Creamy White Chicken Chili is the perfect bowl to warm up to on a cold fall/winter day. Made with poblano peppers, jalapeños (for just the right amount of heat), and shredded chicken. It’s spicy, creamy and so delicious. Top each bowl of chili with plenty of cheddar cheese, fresh cilantro, and avocado too. Great on its own, but even better with a side of homemade beer bread.

Creamy White Chicken Chili |

If there’s one recipe my cousin Abby asks me to make every fall it’s a white chicken chili. Well, white chicken chili and a classic chicken noodle soup. I took care of the chicken noodle soup back in October so I figured it was time to cross the white chicken chili off the list too.

If you haven’t figured it out yet, Abby loves soup!

For the longest time I wasn’t on the “white chicken chili” train, but I’ve changed my tune. I can’t say that I really think of this as chili though. Chili to me is always red and tomato-based. This is more like a creamy chicken soup with yummy spices and lots of poblano peppers.

However you look at it, it’s delicious. And such a nice bowl to warm up to on cold fall/winter nights.

Creamy White Chicken Chili |

This chili is pretty simple, here are the steps

What’s great about this chili is how quick and easy it is. You can choose to make it in one pot in less than an hour on the stove. Or cook it low and slow in the crockpot.

Start by cooking up the onion and vegetables until they smell fragrant. Then toss the chicken in spices for added flavor, then add it to the pot.

Pour in the broth and simply let the chicken simmer until it’s cooked through and shreds easily.

While the chicken is cooking, take the cream cheese and melt it in the microwave. The cream cheese is what makes this a creamy chili. You only need a little, but it really makes the chili just that much more delicious.

Once the chicken is cooked, pull it out and shred it.

Next stir the cream cheese into the chili and finish it up with that shredded chicken and some white beans. Oh, and a small handful of cheddar cheese too!

Creamy White Chicken Chili |

One more thing…the toppings.

Guys, the toppings are the real secret here. Most chili is delicious, but what makes a chili recipe over the top good are really yummy toppings. So you have to do them all!

I layer as follows: a thick layer of shredded sharp cheddar cheese, a dollop of yogurt, sliced avocados, then sprinkle on lots of fresh cilantro and green onions too.

Creamy White Chicken Chili |

And lastly, I love beer bread on the side for dipping, it’s a chili must. For a second I contemplated using tortilla chips instead. But this just needs a good simple slice of warm homemade beer bread. It’s delish.

And guys, that’s pretty much it for this one. Simple as can be, but every spoonful is so delicious. Think a little spicy, a touch creamy, filled with chicken, peppers, cheese, and all those toppings. I love a simple November dinner when the days are busy and the nights are cold!

Creamy White Chicken Chili |

Looking for other fall dinners with a little kick? Here are a few ideas: 

Healthy Slow Cooker Turkey and White Bean Chili

Healthy Slow Cooker Chipotle Bean Chili

One Skillet Saucy Chicken Tortilla Enchilada Rice Bake

Healthy Chipotle Chicken Sweet Potato Skins

Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips

Lastly, if you make this Creamy White Chicken Chili be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Check out the how-to video:

Creamy White Chicken Chili

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Calories Per Serving: 547 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Watch the How-To Reel




  • 1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until fragrant, about 5 minutes. Stir in the garlic, poblano peppers, cumin, paprika, chili powder, and a pinch each of salt and pepper. Cook 5-10 minutes, until very fragrant. Add the chicken, then stir in 4 cups broth. Season with more salt and pepper. Partially cover and simmer over medium-low heat for 20 minutes, until the chicken is cooked through.
    2. Melt the cream cheese in the microwave for 10-15 seconds.
    3. Pull the chicken out and shred using 2 forks. Stir in the cream cheese until smooth, then stir in the shredded chicken, white beans, salsa verde, and cheddar cheese. Cook 5-10 minutes, until the cheese is melted. Remove from the heat and stir in the cilantro. If needed, thin with additional broth.
    4. Ladle the chili into bowls. Top, as desired, with yogurt/sour cream, cheese, avocado, cilantro, and green onions. Zest lime over each bowl. Eat and enjoy!

Slow Cooker

  • 1. In the bowl of your crockpot, combine the onion, garlic, poblano peppers, cumin, paprika, and chili powder. Add the chicken, then stir in 4 cups broth and cream cheese. Season with salt and pepper.
    2. Cover and cook on low for 6-7 hours or high for 4-5 hours.
    3. Shred the chicken using two forks. Stir in the white beans, salsa verde, cheddar, and cilantro.
    4. Ladle the chili into bowls. Top, as desired, with yogurt/sour cream, cheese, avocado, cilantro, and green onions. Zest lime over each bowl. Eat and enjoy!
View Recipe Comments
Creamy White Chicken Chili |

Add a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 5 stars
    I have made this in the past and it was phenomenal! I am now dairy-free for my little one and was curious if you have any suggestions for a cream cheese alternative? Thank you!

    1. Hi Sarah,
      Wonderful!! I love to hear that this recipe turned out well for you, thanks for making it and your feedback! I would try a dairy free cream cheese:) xT

  2. 5 stars
    This recipe has become a staple in our home, we absolutely love it! I leave out the jalapeños because I’m not big on them but the only other tweak is we get chicken thighs in the tequila lime marinade from Whole Foods and grill them and then add them in. We grill them earlier in the week so they’re prepped. It saves a bit of time and adds soo much good smokey flavor!

    1. Hey Lauren,
      Wonderful!! I love to hear that this recipe always turns out well for you, thanks for making it so often and your feedback! xT

  3. 5 stars
    I absolutely love this dish. Have made it a couple of times and it is a hit with everyone who eats it. One comment – in your recipe you state to add more chicken stock if the chili is to thick. I have found it to be to thin for my tastes and I make a cornstarch slurry out of 1 tsp. of cornstarch and 1 tsp. of cold water. Then I use that to thicken the soup up a bit.

    Thanks for all you do to create great, tasty recipes.

  4. 5 stars
    Delicious!! All 5 of us loved it. I saved myself some chopping time and used two small cans of green chilies instead of the Poblanos.

    Also left out the jalapeño but I would add that next time to get a little more heat.

    I used a Costco rotisserie chicken (white and dark meat) instead of raw chicken so just added it in at the end to heat through.

    Herdez medium salsa verde worked perfectly for us.

    1. Hey Christy,
      I love to hear that this recipe turned out well for you, thanks for making it and your review! Happy Sunday! xT

  5. 4 stars
    I made this in the slow cooker. My cream cheese didn’t melt in the way I would like and wished the soup was a little less brothy. Maybe try blending some of the poblano’s and onions then add back in. Overall it was good.

    1. Hi Kimberly,
      I appreciate you making this recipe and sharing your feedback! This is definitely not a thick chili like your traditional chili recipe:) xx

  6. I made this with some leftover turkey. It’s delicious! I didn’t add the cheese – just sprinkled some in my bowl as a topping. The cream cheese broke up a bit but then everything came together when I brought it back to a simmer. I’d add one more can of beans next time.

    1. Hey Tameka,
      Awesome! Love to hear that this recipe turned out well for you, thanks so much for making it and your feedback! xT

      1. 5 stars
        This was SOOOO good! I’ve never made a white chicken chili and wasn’t even sure I would like it, but it will be on repeat on my meal plans!! My cream cheese didn’t completely melt, it left small pieces, any tips on that?

        1. Hi Ran,
          I love to hear that this recipe turned out well for you! For the cream cheese, you can pop it in the microwave next time! I hope this help! xx

  7. Good evening,
    You forgot to include the jalapeño peppers in step one. Looking forward to enjoying this meal. Cooking for my family tonight.

    1. Hey Kim,
      If you put it on low the chili will continue to cook, so I would just keep it on low. I hope you love this recipe! xx

    1. Hey Teresa,
      Fantastic! I am thrilled to hear that this recipe turned out well for you, thanks for making it! Have a great weekend:)

  8. 5 stars
    Definitely great! Crockpot directions were accurate. I did brown the onions first adding the poblanos and spices then transferred to crockpot. Used thighs and took Scott’s advice adding some Whole Foods roasted corn(frozen).

    Thanks for guiding me through this recipe. Crockpot and family tested gives thumbs up!

  9. Hello! I would love to make this in the crockpot today. Are there any adjustments, other than your posted directions, for the crockpot. A little nervous after reading crockpot disaster’s commentary. I could definitely do stovetop but time wise, I could use the flexibility and ease of crockpot.
    Love love love your recipes
    Jackson, ey

    1. Hi Eliza,
      You can go ahead and follow the crockpot instructions as written:) Please let me know if you have any other questions! xx

  10. 5 stars
    Incredible recipe! I cooked it in my dutch oven and followed the recipe *exactly* while adding some frozen corn, a little extra chicken thigh, a chopped anaheim pepper and a small can of mild green chiles. If you need to thicken it up at all at the end after adding the cheese and cream cheese, a teaspoon of cornstarch slowly mixed in does the trick. DEFINITELY follow the last suggestion to zest some lime into it when serving and add a bag of fritos to the topping list. We’ll keep this one on hand for the winter. Thanks for sharing!

    1. Hey Scott,
      Love to hear that this recipe turned out well for you, thanks a lot for trying it and your feedback! xT

  11. This recipe is fantastic. Try your peppers and salsa before you add them to make sure spice levels are right. It’s a keeper!

  12. 5 stars
    Unbelievably delicious! Such a nice change of pace for a chili recipe and man, are the flavors amazzzzinnggg!! Thank you another home run meal 💗

  13. 1 star
    Made this today, and it was a train wreck. We made it in the crock pot. Cooked it on low and checked it after 5 hrs and the chicken was inedible it was so dry. The cream cheese curdled. I even read through nearly all of the comments to double check that the cream cheese would be fine to put in at the beginning. Unfortunately the entire meal was unsalvageable.

    1. Hi Bri,
      Thanks for trying this recipe and sharing your feedback, so sorry to hear you had some issues. This chili is usually a hit, was there anything you adjusted? What kind of chicken did you use? Again, sorry this didn’t work out! xx