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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.
Hi. What can you substitute for chicken for non-meat eaters? Thank you
Hi Ellen,
You can use some veggies that you enjoy in place of the chicken or additional beans! Mushrooms would be great! Please let me know if you have any other questions! xx
I just made this and it’s so good. Can’t wait for my cook book to get here so I can try more recipes.
Hi Allison,
Awesome!! So glad to hear this recipe was enjoyed, thanks for making it! xT
This soup is delicious!! My husband is a soup naysayer and he loved it and had 2nd helpings. Made it with the beer bread (which is also excellent!)
Hi Lindsay,
Happy Monday! Thanks a lot for trying this recipe out, I am so excited to hear that it was a hit! xx
SO delicious! The flavor is one of those that makes your mouth keep screaming for more even after your tummy throws up the white flag. Just a fabulous dish
Hey Helen,
Happy Monday! Thanks a lot for trying this recipe out, I am so excited to hear that it was a hit! xx
Found this recipe on Reddit meal prep and it is INSANELY delicious!!
Hey Rachael,
Happy Friday!? Thanks a lot for trying this recipe out, I love to hear that it was a winner! xx
We love this recipe! Both times I’ve made it though, I can’t get the cream cheese to get totally smooth, there are little chunks. Any tips?
Hi Lauren,
Fantastic! Thanks so much for making this dish and sharing your review, I am so glad it was enjoyed! Make sure the cream cheese is room temp or even pop it in the microwave for a few seconds. xx
This recipe made me a fan of white chicken chili. I had never cared for all of the cream in white chicken chili, but this was the perfect amount. So so good. I will be making this a lot over the fall and winter. Winner!
Hi Bri,
This is such a great cold weather chili! Thanks so much for making it, love to hear that it was a hit! xTieghan
This recipe is AMAZING! I was wondering if it’s possible to make this in an instant pot? And if it is, does anyone know the settings for making in instant pot?
Hey Ellie,
Sure, I don’t see why not! I would cook for 8 minutes on high pressure. xx
Can you freeze this chili?
Hi Carrie,
Totally, that will work well for you! I hope you love the recipe, please let me know if you have any other questions! xx
So delicious! This is my first time trying a white chili chicken recipe and it needs to be added to my cooking rotation. The lime and fresh cilantro must not be left out – they just add another layer of freshness to the meal!
Hi Grace,
Happy Monday!! I love to hear that this recipe was enjoyed, thanks so much for giving it a go! xxT
Loved this! made a homemade green tomatillo sauce, and swapped rice for beans because I was out, delicious.
Hey there,
Happy Wednesday!! I so appreciate you giving this recipe a try and love to hear that it was enjoyed! Thanks for your feedback:) xT
So delicious! Make this almost every week. It’s a family favorite. I do double the spices for my taste palette but other than that it’s absolutely perfect! Thanks for sharing such an awesome recipe!!
Hey Marie,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it! Have the best weekend:) xTieghan
Can I skip the poblanos and jalapeños so it’s a friendly meal for my two year old?
Hi Ana,
Totally, you could use bell pepper in place of them! Let me know if you give the recipe a try, I hope you love it! xx
So yummy Tieghan!! Next time I’m making a double batch because I was craving it days later!!
Hey Kristen,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks a lot for trying it out! xTieghan
I love this recipe!! How would you recommend if using already cooked chicken??
Hi Erin,
I would just add your chicken towards the end just so it can warm through. Please let me know if you have any other questions! xTieghan
Great recipe with delicious flavors! My husband and I are both big fans. I made it on the stove in a Dutch oven. I used great northern beans because I couldn’t find any white beans. I had a jalapeño but the directions do not list when to use it and by the time I realized, it was too late and I was worried they wouldn’t cook enough. I assume it should have been added with the poblanos. It was great without it though.
I topped with cheese, green onions and lime zest and juice. Don’t skip out on the lime, it’s a really nice addition (: will definitely make this again! I have to get a bread pan so I can make your beer bread with it.
Hi Christina,
Awesome!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a try! Sorry about the jalapeño, yes it should be added with the poblano! xx
This was so easy using one pot. It was delicious! My daughter and her boyfriend took the leftovers because they loved it. I will definitely be making it again. It’s just so flavorful especially with the toppings. Your recipes never let me down!
Hey Paula,
Thanks for your comment! Love to hear that this recipe was enjoyed:) Have a great weekend! xxTieghan