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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.
Delicious! We loved this recipe!
HI Lori,
Awesome! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxTieghan
This was soooo delicious!I have always wanted to make a white chicken chili and never have! I have to admit that I don’t like beans so we threw in some corn instead. My 8 year old son said “FIVE stars! Its just the right amount of mild with a little heat. I LOVE it PLEEEEEEEEEASE make it again!” My older son who does not like soup of any kind gave it a try and declared he liked and while his review was not like my younger son – he did eat all of it and thats saying a HUGE something! We didn’t have a chance to make the bread which looks so yum but did throw on some tortilla chip for part of the topping (with cheese/avo and cilantro) and was just delicious. Thank you T for always giving delicious, easy and wonderful recipes the whole fam can enjoy! Your site is my go to for meal planning!
Hey Blake,
Awesome! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxTieghan
Do you think chickpeas would work instead of beans? Just a personal preference!
Hey Carly,
Totally, that would be a great idea. Please let me know if you give the recipe a try. xTieghan
This is amazing. added corn & a little extra cream cheese. The leftovers hold well. I’ll definitely be making this again.
Hi Motanna,
Awesome! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxTieghan
Hello,
Can I leave the salsa verde out or is there a sub you recommend?
Thank you!
Hi Kim,
Is there a specific reason why you would want to leave it out? I would use a green enchilada sauce or regular salsa. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Our family just hates cilantro. =(
If I leave out the salsa, will it matter in flavor a great deal?
Thank you!
Hi Kim,
No that will be okay for you to do! Please let me know if you give the recipe a try! xTieghan
Super ultra yum.
Hi Nici,
Awesome! I am so glad to hear that this recipe was enjoyed, thank you for making it! xxT
This was a very delicious recipe and was part of my meal planning for last week. I wanted to make the beer bread – alas, had no beer so had to go with tortilla chips – they added nice texture and crunch.
Thank you, Tieghan, for the wonderful recipes – you take the mystery out of producing wonderful meals.
Hi Peri,
Awesome! I am so glad to hear that this recipe was enjoyed, thank you for making it! xxT
Best white chicken chili dish I’ve had! I made it with the beer bread and it was an awesome combo. It’s my husbands new favorite dish of all time!
Hey Kendall,
Awesome! I am so glad to hear that this recipe was enjoyed, thank you for making it! xxT
This is my favorite go to recipe to make when company is traveling into town. It’s filling without being a heavy meal. I highly recommend adding the Poblano peppers and jalapeño. I roast mine in the oven, remove the seeds and skin. Lends the perfect smoking mild heat.
Hi Erin,
Awesome! I am so glad to hear that this recipe was enjoyed, thank you for making it! xxT
5*s from my family. Easy to make and delicious. And paired it with the Beer Bread. Never made before, but it was just so good!
Hi David,
Fantastic!! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try. Have the best week! xTieghan
This soup turned out amazing! I did add a can of corn and an extra can of great northern white beans. Will totally make this soup again! Thank you!
Hey there,
Fantastic!! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try. Have the best week! xTieghan
Made this tonight and the whole family LOVED it. So easy in the crockpot and extremely delicious. Will definitely be making this again and again. Maybe even as soon as tomorrow lol. Thank you, T!
Hey Kathleen,
Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Have the best weekend! xT
This was outstanding! Super easy and a crowd pleaser. Just the right amount of spice. Will definitely make again.
Hi Cindy,
Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Have the best weekend! xT
This was great! I left out both the jalepeno and the poblanos so our kids would eat it and it was still super flavorful.
Hey Becca,
Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Have the best weekend! xT
Wow, this was amazing! I’ve never made white chicken chili, so this was a great recipe to start with. The cilantro added in last was the perfect touch. Yum!
Hey Macye,
Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Have the best weekend! xT