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Cold nights call for something warm, creamy, and just a little spicy. This is the kind of chili I want simmering on the stove when fall rolls in—cozy, simple, and loaded with plenty of flavor.
Poblano and jalapeño give the broth a gentle kick, while cream cheese and cheddar make everything creamy without losing those brighter salsa verde and lime flavors. Add avocado, cilantro, extra cheese, and something warm for dipping, and dinner is done. Great on its own, but even better with a side of homemade beer bread.
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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.
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.
Build the flavor base: 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.
Simmer the chicken:Pour in the broth and simply let the chicken simmer until it’s cooked through and shreds easily.
Make it creamy: 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.
Finish it up: 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!
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.
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.
Why You’ll Love This Chili
- One pot, weeknight-friendly, super cozy.
- Creamy (from cream cheese + cheddar), but still bright (thanks to salsa verde + lime).
- Easy to customize heat with the peppers and toppings.
Make-Ahead, Storage, Reheat
- Make-ahead: Flavors get better after it sits; reheat gently and add a splash of broth if it thickens.
- Store: Cool completely, refrigerate in airtight containers.
- Reheat: Warm on the stove over low heat or in the microwave in short bursts, stirring often.
- Freeze: Freeze in portions; thaw overnight in the fridge, then rewarm gently. Add broth as needed to loosen.
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
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced or grated
- 2 poblano peppers, seeded and chopped
- 1 jalapeño, seeded, if desired and chopped
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- kosher salt and black pepper
- 1 pound boneless, skinless, chicken breasts or thighs
- 4-6 cups low-sodium chicken broth
- 4 ounces cream cheese, at room temperature
- 1 can white beans, drained
- 1/2 cup salsa verde
- 1 cup shredded cheddar cheese
- 1/2 cup fresh cilantro, chopped
- avocado, cheddar cheese, and yogurt, for serving
- lime zest and juice, for serving
Instructions
Stove
- 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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Unbelievably tasty! And best of all – kid approved!
Hey Claire,
Wonderful! I am thrilled to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!? xTieghan
Just made this it’s amazing!
Hey there,
Wonderful! I am thrilled to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!? xTieghan
Made this last night and it was delicious!
Hi Karla,
Wonderful! I am thrilled to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!? xTieghan
This was a hit for dinner! My kids and husband loved it. I was afraid it was going to be too spicy with the poblanos and jalapeño, but it wasn’t. It definitely had the hit you in the back of the throat spice, very flavorful, but not too spicy. I will be making this again. Your recipes never disappoint! Thank you
Hi Shirley,
Wonderful! I am thrilled to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!? xTieghan
Delicious!!!! Flavors were amazing. Quick to make but tasted like it cooked all day!!!
Hi Laurie,
Wonderful! I am thrilled to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!? xTieghan
Oh Lordy, this was fabulous! Didn’t change a thing. The flavors are delicious and complex, with the squirt of lime on top an absolute MUST! Leftovers were equally as delicious.
Hey there,
Wonderful! I am thrilled to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!? xTieghan
Hi there,
Would love to make this vegetarian and sub Jack fruit with chicken. Any concerns or alterations you’d make to the recipe?
Hi Whitney,
Sorry, I am honestly not familiar with jackfruit, so I do not know how that would change the results. Let me know if you give the recipe a try! xTieghan
Haven’t tried it yet but definitely gonna try it. For the salsa Verde do u make homemade or is there a store version u can recommend? Thank you!!
Hi Diana,
Wonderful! I am thrilled to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!? xTieghan
Could I use 1 pound of ground chicken in this recipe instead of 1 pound chicken breasts?
Hi Amy,
Sure, that will work well for you. Please let me know if you give the recipe a try, I hope you love it! xTieghan
YUM!!! I am not usually a fan of beans and don’t eat much chicken but I thought this looked like something new to try on a cold night. My husband and I both really enjoyed it. I did add a can of corn which added a nice crunch, only used one poblano (will use 2 next time) and didn’t use the salsa verde but will probably add as a topping next time.
It was easy to make and would be great with your beer bread. I didn’t make that tonight but have made it before and know if would be great. I’m testing out recipes that I could easily adapt for large groups and plan to put this one on the list.
Hi Sarah,
Fantastic! Love hearing that this recipe was enjoyed, thanks for giving it a try. xTieghan
this recipe looks great! what would you recommend substituting for the cream cheese if there is lactose intolerance? thanks!
Would this recipe work in an Instapot?
Hi Hannah,
Yes, that will work well for you. I hope you love this recipe, please let me know if you give it a try! xTieghan
Hi there,
You could skip the cream cheese. Please let me know if you give it a try, I hope you love the recipe! xTieghan
The recipe calls for jalapeños but doesn’t tell you when to use them?
Hi Chase,
You can add the jalapeños with the poblanos. Please let me know if you give the recipe a try, I hope you love it! xTieghan
I made this recipe and we loved it, so much flavor.
Hi Shelly,
Awesome!! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! Happy Holidays!? xT
This was our night before Thanksgiving meal. Super yum. Cooked in a Dutch oven.
Hi Erin,
Awesome!! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! Happy Holidays!? xT
I love all of your recipes! This one is great just like all of the others! I just can’t figure out how to make my chicken not tough:( I mess it up every time.
Hey Sammi,
Sorry to hear this! What kind of chicken are you using? Have you tried the slow cooker version? The chicken is typically very tender using the slow cooker. Please let me know if this helps for next time! xTieghan
Delicious!
Hi Laurie,
Awesome!! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! Happy Holidays!? xT
I’m sure this recipe is another 5 stars, even though I haven’t made it yet. Tieghan, do you think canned coconut cream would be an ok substitute for cream cheese? I try and stay dairy free.
Hi Autumn,
Yes, I think that would work well for you! I hope you love this recipe, please let me know if you give it a try! xTieghan