This post may contain affiliate links, please see our privacy policy for details.
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.
Half Baked Harvest At Home
20+ new recipes for wholesome comfort food made with everyday ingredients. Pre-order today! HBH At Home will be released on Tuesday, February 23rd!
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.
First time making white chicken chili and this recipe was excellent. I added an extra can of bean because I like a lot of beans and subbed canned green chilis for salsa verde because that’s what I had. I wish I had doubled the recipe it’s that good.
Hey Sarah,
Happy Wednesday! I love to hear that this recipe was tasty for you, thanks so much for making it!
Can I use something other than cream cheese??
Hi Mary Kelly,
Creme fraiche or mascarpone would also be delicious! Please let me know if you give this recipe a try, I hope you love it! xx
So sad. I was waiting all day for this in the slow cooker but the cream cheese totally became clumpy… 🙁 what did I do wrong here?!
Hi Kimya,
Thanks for trying this recipe, so sorry about the cream cheese!! Was it cold? It really helps to make sure the cream cheese is at least room temp or slightly warm it in the microwave! xx
It comes out very bland as instructed. At least the crock pot version certainly needs some doctoring. Doesn’t even suggest adding salt at any point.
Hi Ian,
Thanks for giving the recipe a try and sharing your feedback, sorry to hear it was not enjoyed. Step one says “season with salt and pepper”:) xx
My new go-to crowd pleaser! So easy, comforting and delicious. My dad is picky (only likes my mom’s cooking) and even he loved this one 🙂
Hi Rachel,
Happy Monday!! I truly appreciate you trying this recipe and sharing your feedback, so glad it was enjoyed! xx
Which method turns out better in your opinion? I’m tempted to do the slow cooker but feel like the stovetop may turn out better.
I went with the stovetop method and it was fabulous!!! Everyone loved it. Definitely can’t go wrong with this one. Make the beer bread too….Heavenly!
Hi Gina,
Awesome!! I love to hear that this recipe turned out well for you, thanks for making it! xx
Hey Gina,
I think both are great, which is why I shared both:) I love doing the slow cooker for easiness! I hope you love the recipe! xx
I made this tonight but used the instant pot.
Cooked onions/garlic peppers on sauté mode. Then added broth and chicken tenderloins. I set the timer for 8 minutes. Did slow release, then followed directions as above as far as removing and shredding chicken/adding beans, etc.
It came out great!
I also made your suggested beer bread. Soooo good!
Great welcome to fall style meal!
Hey Debbie,
Happy Sunday! I am so glad to hear that this recipe turned out well for you, thanks a bunch for making it:) Thanks for sharing what worked well for you! xT
I was a bit surprised at how tasty this dish is! My family (who loves so many of your recipes) would agree that this one is a favorite (I pulled it from your favorite fall recipes list). My son described it as a nice cross between a white bean soup and a chicken tortilla soup. The small element that we all thought was a really nice flavor touch was the lime zest. This was a terrific recipe for the first day of autumn. Another hit — thanks again, Tieghan!
Hey Renee,
Happy Friday!! I am thrilled to hear that this recipe was a hit, thanks a bunch for giving it a go!? xT
Hi Tieghan!
Very excited to try this recipe out! Would it be okay to leave in the slow cooker on low for longer than 7 hours; ~8-9 hours instead?
Thank you so much! Love all of your recipes!
You bet!! I hope you love this recipe, Justine:) Happy Friday!
Such a perfect fall dinner 🙂 Thank you!
Hi Justine,
Happy Sunday! I am so glad to hear that this recipe turned out well for you, thanks a bunch for making it:)
Hi!
For the chicken if I us a rotisserie chicken what will change about the recipe for cooking times? Thanks
Hi Rachel,
I would just add your chicken towards the end just so that it can warm through. I hope this recipe turns out amazing for you, please let me know if you give it a try! xx
Made last night along with the beer bread. My family had seconds and thirds!
Hey Michelle,
Fantastic! I am delighted to hear that this recipe was tasty for you, thanks for making it and sharing your review:) xx
This soup is absolutely delicious! Made it exactly as the recipe is written and squeezed half a lime in for the last 15 min. Ate every last drop over 3 days. Thank you for the recipe. I’ve loved every one of your recipes that I’ve tried!
Hey Jenn,
Happy Wednesday! Thanks so much for giving this recipe a try, I am thrilled to hear that it was a winner! xTieghan
This soup was amazing! We had it for dinner tonight, and my husband loved it! Thank you for the recipe. Can’t wait for the leftovers! Soup is even better day two.
Hi Kels,
Fantastic! I am delighted to hear that this recipe was tasty for you, thanks for making it and sharing your review:) xx
This will be a family favorite! My 10 year old couldn’t get enough. Husband said it was the best soup I ever made. Thank so much!
Hey Alli,
I am so glad to hear that this recipe was tasty for you and appreciate you giving it a try! xxT
Where do the jalapeños come in to place? I don’t see it in the recipe instructions.
Hi Ashley,
If you are choosing to use the jalapeños, you can add those with the poblanos. I hope you love this recipe, please let me know if you give it a try! xTieghan
So delicious! I added a zucchini and can of corn with the beans as well to make it a little heartier. I like this better than regular chili.
Hey Helaine,
Happy Wednesday! Thanks so much for giving this recipe a try, I am thrilled to hear that it was a winner! xTieghan
Incredible! All your recipes are so great but I was not expecting this one to be the new family favorite. The flavors were delicious and had a Mexican vibe with the cilantro, peppers, cheese and topped avocado. I didn’t have jalapeños but had good sized poblanos and that was enough heat and flavor. I used shredded rotisserie chicken and it came together really quick. Thank you for another wonderful meal!
Hey Marisa,
Happy Monday!! Thanks a lot for making this chili and sharing your review, I am so glad it was enjoyed! Have a great week! xx
I made this tonight and it was SO good – our new favorite for cold, rainy days! Thank you for another great recipe!
Hi Sherry,
Happy Friday!! I am thrilled to hear that this recipe was a hit, thanks a bunch for giving it a go!? xT