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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.
A favourite in our house! I’ve made it a handful of times – and absolutely love it – just always wish it were a bit thicker. Any tricks? Thank you!
Hey Shana,
Happy Friday!! Thanks a bunch for giving this recipe a go, I love to hear that it was enjoyed!! This really isn’t meant to be super thick:) xTieghan
This was soooooo good. Subbed in ground chicken for shredded and it was even easier to make! This one is definitely going to be on rotation for us.
Hey Lisa,
Happy Sunday!! I love to hear that this recipe was a hit, thanks a lot for giving it a try! xxT
How many servings are in this recipe?
Hi Tiffany,
This recipe makes 6 servings. Let me know if you give the recipe a try, I hope you love it! xTieghan
Made this chili. It’s the hubby’s new favorite. Son loved it too!
Hey Leslie,
Wonderful!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xT
Delicious! Made as directed, other than the addition of a second can of white beans (I’m a bean fan in soups); used 5 cups of broth. Made plenty of soup, and it paired nicely with sourdough bread I made a few days prior. I’ve already shared the recipe with lots of folks and will absolutely make it again. Thanks!
Hi Clare,
Wonderful!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xT
Best White Chicken Chili I have ever had! I used 5 cups of broth and simmered another hour and it was more like a stew. Stew….Chili…who cares, it was delicious. The poblano peppers add so much flavor. I made the Beer Bread, too which was also a big hit. Great meal with a salad.
Hey Cheryl,
Fantastic!! I am so glad to hear that this recipe was enjoyed, thanks a lot for making it! xTieghan
Such a fantastic recipe, made it before and was planning to fix up a second batch for dinner here. Unfortunately just noticed that the cream cheese is a little low. Is there anything I could substitute in for that ingredient? I’ve got lots of sour cream, greek yogurt, feta, avocado mayo & regular mayo on hand. Thank you 🙂
Hey Emma,
Awesome!! Thanks a lot for making this recipe, I love to hear that it was a hit. You could do some sour cream! Have the best week:) xx
This was absolutely delicious! All my favorite spices in one pot! Love the cannellini beans addition! Great recipe for a cold night! Thanks for sharing!
Hey Jen,
Awesome!! Thanks a lot for making this recipe, I love to hear that it was a hit. Have the best week:) xx
I just made this for the second time in the IP and substituted Sea Island Red Peas for the white beans and a can of green chili for the peppers. Used Chimayo red chili powder. It is delicious.
Hey Rowan,
Happy Sunday!! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed!! xTieghan
Made this in my crock pot today. So yummy!!! Will definitely be making this again!! Just the right amount of heat and full of flavor!!
Thank you Tieghan!!!
Hey Leslie,
Awesome!! I love to hear that this recipe was a winner, thanks a bunch for giving it a go! Have the best weekend! xxT
Can you freeze the chili?
Hey Nadine,
Yes you can totally freeze the chili:) Please let me know if you give it a try! xTieghan
I love white chicken chili and this recipe did not disappoint!! Very flavorful!! I’ve added it to my recipe box and will definitely make it again.
Hey Sally,
I love to hear that this recipe was a hit, thanks a lot for giving it a try!! xxT
Excited to try! advice for adapting this recipe to the instant pot? TIA!
Hi Mary,
I would cook for 8 minutes on high pressure. I hope you give the recipe a try, let me know how it turns out! xTieghan
What about for a slow cooker?! Love all your recipes so can’t wait to try!
I would cook on low for 6-8 hours:)
Good. Actual time to prep and cook was 1.5hrs.
Hi Greg,
Happy Wednesday!! So glad to hear that this recipe was enjoyed, thanks so much for making it! Sorry this took you longer than expected. xTieghan
How would you alter this recipe for pre cooked shredded chicken in the crockpot?
Hi Kristina,
You can just add the chicken at the end to warm through. I hope you love this recipe, please let me know if you give it a try! xTieghan
10/10 seriously so good. My husband, who doesn’t LOVE a whole lot of foods loves this recipe. I doubled for a party, added about 1/4 more cream cheese and used only 1 jalapeño and it was the perfect amount of spice. Next time I think I may throw in some corn just for some added veggies because why not. There are some comments about this being too thin, but for a white chicken chili I think it was a pretty standard thickness!
HBH recipes never disappoint!
Hey Stephanie,
Happy Wednesday!! So glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
Hi there! I really want to make this, but I am trying to be dairy free b/c we think our newborn has an allergy. Just curious if you would suggest substituting something for the cream cheese
I substituted cream cheese with dairy free cream cheese! Was fabulous!
Hey Elisa,
Ricotta would be great to use in place of the cream cheese. I hope you love the recipe, please let me know if you give it a try! xTieghan
Do you have instant pot directions?
Hi Chris,
I would cook on high pressure for 8 minutes. Please let me know if you give the recipe a try, I hope you love it! xTieghan