Next Post
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.
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.
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!
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.
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!
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
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
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!
This recipe is absolutely delicious! I don’t use jalapeños in it but I serve the chili with pickled jalapeños on the side. So good!
Hey Katie,
Fantastic! Thanks so much for making this recipe, I love to hear that it was enjoyed! xTieghan
Easy to make and layers of flavor. I was lucky enough to have some left-over smoked chicken and it was perfect. Going into the winter rotation!
Hey Brooke,
Awesome!! Love to hear this recipe was a winner, thanks for making it. Have the best week:) xT
This white chili recipe is incredible and if you haven’t tried it yet what are you waiting for! I’ve made it a few times now and it’s a win every single time. I usually substitute rotisserie chicken and occasionally add a red or yellow bell pepper depending on what I have in the fridge, but it always finishes quickly without kissing any flavor. This chili recipe has become a classic in my house!
Hi Maggie,
Awesome!! Love to hear this recipe was a winner, thanks for making it. Have the best week:) xT
Soup was delicious, but I expected creamy to be a thicker consistency. I substituted roasted hatch chile from the freezer for half the poblano peppers. Just the right amount of heat and flavor for us. We will enjoy this meal again soon. Also, as per directions, it worked great to make on high in the crock pot with no sauté or pre-cooking of anything needed! Love the convenience.
Hi Debra,
Awesome!! Love to hear this recipe was a winner, thanks for making it. Have the best week:) xT
I had very low expectations for this recipe because we screwed it up in pretty much every way possible! I didn’t have white beans (I’m SURE my husband said we had several cans so didn’t buy any!) so had to substitute chili beans, then didn’t notice that my husband bought really thin-cut chicken breasts that I overcooked and then I had trouble getting the cream cheese to blend in with the broth. I thought it’d be a disaster for sure, and that the dogs would be eating our dinner. But, amazingly, it was delicious! I served it with the beer bread and an Italian chop salad, and it was the perfect Sunday night dinner on a cold January day! Even my husband, who initially looked down his nose at it and wasn’t sure he wanted to try it had three helpings! Thank you for yet another great recipe that can hold up to our culinary incompetence!
Hey Sherry,
Lol glad to hear it was still good even with all the mishaps:) Thanks for making it. Have the best week:) xT
I made this for dinner tonight. Didn’t change anything and it was amazing. I’ll definitely make this again. Thank you Tieghan!
Hey Carol,
Awesome!! Love to hear this recipe was a winner, thanks for making it. Have the best week:) xT
Beyond delicious! I have been making it routinely – love all the flavors!
Hey Karen,
Awesome!! Love to hear this recipe was a winner, thanks for making it. Have the best week:) xT
Love, love, love this soup! Doubled it and still didn’t have any left as everyone had seconds and some even thirds! I also made the Beer bread which was super easy and a big hit! Thank you so much for all of your fabulous recipes. I can hardly wait until your new cookbook gets shipped!
Hey Helena,
Awesome!! Love to hear this recipe was a winner, thanks for making it. Have the best week:) xT
This was super delicious and will be made often! I served it last night for my dinner party and made it with chicken thighs. Everyone raved! Thanks so much for your incredible recipes!
Hey there,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks bunch for giving it a go! xxTieghan
Have made this recipe a few times and loved it! Shared it with friends who loved it equally as much. Trying the crock pot method today ?
Hey Ashley,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks bunch for giving it a go! xxTieghan
Delicious! Full of flavor and perfect for a cold night. Served with HBH beer bread. Thank you!
Hey Jerri,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks bunch for giving it a go! xxTieghan
Love this! I do recommend roasting and peeling the poblano peppers. It is a little more labor intensive but soooo worth it.
Hey Colleen,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks bunch for giving it a go! xxTieghan
We loved this Chili.
Hey Estee,
Thanks a lot for giving this recipe a try, I am glad to hear that it was enjoyed. Have the best weekend!! xTieghan
I made this for dinner last night and it was perfect for a cozy night in! Rich, warm, and hearty without weighing you down. We both loved it. One thing I was a bit confused on was the 1/2c cilantro… the way it was written, it seemed to be an ingredient in the soup rather than a garnish (as the directions imply). We love cilantro, so we stirred it in the soup, then garnished with more. But 1/2c seems a bit of a large proportion for garnish.
Also 100% recommend the lime zest/juice – the acid nicely balances the cream.
Hi Anna,
Thanks a lot for giving this recipe a try, I am glad to hear that it was enjoyed. Have the best weekend!! xTieghan
I only added one Paulino, no jalapeños but my salsa Verde was made with mild hatch Chile’s and it was the perfect amount of heat! Delish!
Hey Suzanne,
Happy Friday!! Love hearing that this recipe was enjoyed, thanks a bunch for giving it a try! xxT