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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!
Cream cheese just made a clumpy mess, couldn’t get it to dissolve. Other than that tasted fine. Very thin not thick like traditional chili.
Hi Andy,
Thanks for giving the recipe a try, sorry to hear about the cream cheese. Was it room temp? It’s not meant to be thick like traditional chili:) xTieghan
Followed this recipe to a T. Here’s the adjustments I would make next time:
– 1 1/2 – 2 lbs of chicken instead of 1lb
– 1 Poblano pepper instead of 2 (if using ~6inch long peppers)
– Roast the poblano peppers for more flavor
– Omit the cream cheese and just top with sour cream at the end
– Omit adding the cheese to the soup while cooking and top your individual soup bowl at the end
– Double the seasonings, it had very little flavor
– Thicken the soup somehow, maybe add flour in the beginning with the onions to make a roux
It reminded me more of a Thai curry soup I made a few weeks ago than a chicken chili. Maybe I was expecting more of an enchilada soup. It wasn’t very filling because there wasn’t a lot of chicken, just peppers. Nevertheless, it was still something different for dinner and I would recommend you try it!
Hi Rebecca,
Thanks for giving the recipe a try and sharing your feedback:) xTieghan
Hi Tieghan, how well does this freeze?
Thank you!
Hi Traci,
This will work well for you to freeze! I hope you love the recipe, please let me know if you give it a try! xTieghan
We love this soup. I used Monterey Jack cheese instead of cheddar. It was amazing!
Hi Lisa,
Thanks a bunch for giving this recipe a try, I am so glad to hear that it was a hit!! xTieghan
all i can say is DELICIOUS!!!!!!
Hi Ilyssa,
Thanks a bunch for giving this recipe a try, I am so glad to hear that it was a hit!! xTieghan
i made this and it was fabulous—–but—i always put my own spin on things—even if it is a small one
i bake my chicken breast after coating the breasts with a good mayo—and baking on parchment —with black pepper added—no added salt since mayo has salt—i adds so much flavor to the chicken–and keeps it moist—and along with the black pepper i sprinkle the Chipolte powder
and i like some nutmeg in many of my chicken dishes—it adds a new dimension to it—-i adjusted the recipe for our taste–and saved it—-we will definitely do this one again
Hi Merry,
Thanks a bunch for giving this recipe a try, I am so glad to hear that it was a hit!! Thanks for sharing what worked well for you. xTieghan
So easy to make in the crock pot! I prepped everything the night before and tossed it in in the morning, and had a hot, delicious lunch by 1130. Will be making it again!
Hi Betsy,
Thanks a bunch for giving this recipe a try, I am so glad to hear that it was a hit!! xTieghan
Hi! When do the peppers go in? Did I miss that step?
The jalapeño pepper I mean! Sorry.
Hi Demi,
You can add the jalapeños with the poblano peppers. I hope you love the recipe, let me know if you give it a try! xTieghan
I made this tonight and doubled the recipe for a chili cook off! It was super tasty and just the right amount of heat. Is there anything you could recommend to thicken it up just a bit? It’s a little like soup so I wanted your expertise on how to thicken. Love love love this recipe and I hope to win tomorrow ?
Hey Suzanne,
Happy Friday!! I am so glad to hear this recipe was a winner, thanks for giving it a go:) It’s really not meant to be thick:) xTieghan
A great and easy way to thicken the broth a touch is to reserve about 1/4 cup of beans and mash them in the can then add them in to the pot with the rest. Hope that helps- worked great for me!
This was posted in a soup group and was delicious! I just shredded a rotisserie chicken and used half the can of beans and the whole family loved it!
Hi Dorothea,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for giving it a go:) xTieghan
This.was.amazing. This will now be my go to white chicken chili recipe and I’ve tried a lot. So flavorful with the fresh peppers and so easy! Love the creaminess, flavor, and heat ones. Total comfort food! I kind of messed up the beer bread to go with it but it was still good! Thank you, Tieghan!
Hey Dana,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for giving it a go:) xTieghan
This is the best recipe for a yummy, warm dinner! It is so easy to make and has the best flavors. I loved adding the cilantro into it and letting the soup soak up its taste! The best!
Hi Molly,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for giving it a go:) xTieghan
What could I use instead of salsa verde?
Thanks
Megan
Hi Megan,
You could use green enchilada sauce or another salsa that you like, just know the coloring may change. I hope you love the recipe, let me know if you make it! xT
I love this recipe. Very easy and super tasty! Thank you
Hey Larisa,
Happy Sunday!! I love to hear that this recipe was a hit, thanks a lot for giving it a try! xxT
I’ve made this twice now and each time gets more delicious! It will be a staple in my life going forward. I made your beer bread to go with it this time and we nearly killed half the loaf in one sitting. So so good!!!!!
Hey there,
Happy Friday!! Thanks a bunch for giving this recipe a go, I love to hear that it was enjoyed!! xTieghan