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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.
This recipe is so good ! My only issue was adding cream cheese. It curdled and I had to dump it and start over. I tempered the cream cheese the second time around. Def a keeper and super easy to make !
Hey Jen,
Happy Sunday! I am delighted to hear that this recipe was enjoyed, thanks so much for making it! So sorry about the cream cheese! xTieghan
I sent the recipe to the friend and now I realize I should have just let the cream cheese melt in and not tried to whisk it!
So good! A friend made this for me and I made her send me the recipe after! First time making it myself was this week and turned out great! I used chicken thighs which made the soup pretty oily. I skimmed it off the top, but would probably use breast in the future (unless someone knows how to avoid this). Served with multigrain Tostitos scoops.
Love the idea off adding corn too. Will make again! Thanks for sharing Tieghan!
Hey Brooke,
Happy Friday!! I am delighted to hear that this recipe turned out tasty for you, thanks a bunch for giving it a try!
This was awesome. The 6 cups of broth yield a more soupy chili. I used two cans of beans and cooked in the slow cooker. I added more chili powder and cumin at the end. We really enjoyed this Tieghan. Recipe is a keeper for sure!
Hey Eugenia,
Happy Wednesday! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xT
Probably a silly question but is it ok to use cream cheese “spread” in place of brick cream cheese? What about a Mexican blend of shredded cheese in place of the sharp white cheddar? Thanks!
Hi Reba,
Sure, both of those will work well for you! Please let me know if you have any other questions! I hope you love the recipe! xT
Outstanding flavors on what a Texan would call Tortilla Soup if it had tortilla strips as a garnish. I used Brie in place of cream cheese and it was perfect. My family continues to rave about this entree soup. Great recipe.
Hey Sue,
Happy Wednesday! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xT
are you supposed to cook the chicken before you put it in the slow cooker? excited to try this recipe!!!
Hey Alex,
No need to cook the chicken first, it will cook in the crockpot:) I hope you love this recipe, let me know if you try it out! xx
Delicious and so easy. I usually use another white chicken chili recipe but I’m so glad I tried yours. I do love cream cheese so I used 8 ounces instead of 4 and skipped the cheddar cheese. I also used rotisserie chicken so altogether this meal took 30 minutes!
Hey Melissa,
Perfect! I appreciate you making this recipe and sharing your feedback, I am so glad it was a hit! xx
It’s very delicious! I added white sweet corn and another can of beans to mines. It was soooo good!
Hi Ricki,
Happy Monday!! I am delighted to hear that this recipe was tasty for you! Thanks for making it:) xx
Have you tweaked the recipe since November 2021? I have this recipe that I printed back then and this one is a little different measurements on a few things.
Hey Marsha,
I haven’t, but if you printed the second it was released, I may have noticed a typo or two:) I hope this recipe turns out well, let me know if you give it a try! xx
I cannot express how rockin’ this recipe is. GAH!!! I’ve made it almost once a week since you first posted it . . . I’ve made it vegetarian for my daughter, extra chicken-y for the hubs, frozen it for when I’m lazy . . .but mostly I follow your recipe to the letter and it’s amazing. Like, life-changing. SO. YUM.
Hey Amy,
Happy Monday!! I am delighted to hear that this recipe is always tasty for you! Thanks for making it so often:) xx
I’ve made it last night and it came out perfect!! Thank you Tieghan for another great recipe, it will be repeated and enjoyed time and time again.
Hey Ronit,
Happy Sunday! I love to hear that this recipe turned out well for you and appreciate you giving it a try!🍂 xT
So excited to try this! I haven’t been disappointed by a half baked harvest recipe yet. Would this be able to be frozen and saved for a rainy day? Thanks!!
Thanks so much Claire! Yes, you can totally freeze this:) I hope the recipe turns out well for you! xT
Probably my favorite recipe from you! Literally a fan favorite– we love it so much!! Highly recommend.
Hi Brittney,
Happy Friday🍁 I appreciate you making this recipe and love to hear that it turned out well for you! xT
Made w no chicken – subbed in an extra can of white beans and garbanzo beans. I also added a can of corn keeping it vegetarian. Absolutely delicious!
Hi Emily,
Happy Wednesday! I love to hear that this recipe was tasty for you, thanks so much for making it! Great idea to use the beans:)
Love this soup. Second time making it within a week (never mind that it is my go-to lunch). The smell of the beer bread alone transported me back to my childhood cafeteria rolls too. One tip though; the bread’s texture is a disappointment with gluten-free flour. Probably wonderful with regular flour; so sad I can’t eat that. Tieghan your recipes are awesome!
Hi Susan,
Happy Wednesday! I love to hear that this recipe was tasty for you, thanks so much for making it! Sorry about the bread! xx