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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!
I’ve been making this recipe for a year now and it’s amazing. Lots of opportunity to tailor specific ingredients to your taste (adding corn, balancing the spices to your liking, etc). It’s crucial to warm the cream cheese before adding it to the soup. Helps to incorporate it without small chunks floating about. It will stay in my rotation, for sure.
Hey Jen,
Happy Monday!! I am delighted to hear that this recipe was enjoyed, thanks so much for giving it a try!🍁 xxT
Yikes, plugged in 9 servings and followed the recipe for the crockpot. Chili smelled funny, almost like spoiled cream. So bummed. Not sure what went wrong. 6oz of regular cream cheese, but it is not edible. Guess we’ll be ordering pizza 🍕 instead 😢
Hi Christi,
Thanks for giving this recipe a try, sorry to hear you had some issues. Please let me know if there is something I can help with! I’m assuming something happened with the serving size. xx
Absolutely LOVED this! Huge hit in our house and feels perfect for fall. So so flavorful! I have made it twice so far, the second time leaving our the cream cheese because I didn’t have any and honestly we didn’t really miss it. It feels like one of those “can’t mess up” recipes. As usual thank you for all your yummy inspiration!!!
Hey Steph,
Fantastic!! So glad to hear that you enjoyed this recipe, thanks so much for trying it out! Have a great weekend! xx
Hello! I love all your recipes! I am a person that counts their macros, is there somewhere you post them or I could find them? Thanks so much for sharing!
Hi Taylor,
So sorry, macros is not something that we track in the recipes. Please let me know if you have any other questions! xT
Hey Taylor! You should be able to build the recipe in an app such as myfitness pal and it will break down your macros for you. Hope that helps!
Thanks so much Holly!
Omg Tieghan! Another winner! I swear I must sound like a broken record! But this is amazing! The only change I made was I didn’t add beans because I don’t like beans, and I added a can of diced tomatoes with green chilis! It was soooooo good! Thanks again for another great recipe!
Hey Marla,
Awesome!!🤩 I truly appreciate you making this recipe and sharing your review and love to hear that it was a hit! Thanks so much for your kind message 🤍 xTieghan
can you list a couple of substitutes for white beans? I never keep them in the pantry. Would black beans or chickpeas be alright?
Hey Anna,
Sure, any beans you like will work here:) I just enjoy the flavor of the white beans in this recipe. Let me know how it turns out! xT
Thoughts on freezing it?
Hi Lindsay,
Sure, you could freeze this! Let me know if you have any other questions! xT
Can I make this a day ahead of time?
Hey Donna,
Totally, that will be delicious! Let me know if you give this recipe a try, I hope you love it! xxT
Do the jalapenos go in with the poblanos?
Hey Paige,
Yes, you can add the jalapeños with the poblanos if you are using them! I hope you love this dish! xT
Is there an alternative to the cream cheese, such as yogurt or milk?
Hey India,
Sure, you could use yogurt or just omit the cream cheese:) Please let me know if you have any other questions! xT
Amazing! I would drink the broth by itself. I’ve made it 3 times, it is always a hit. This is in our heavy rotation!
Hey Ashley,
Lol love to hear this! Thanks so much for making the chili:) Happy Monday!! xT
Started up our weekly “Sunday soup” for the fall/winter with this chili. It was so yummy and delicious. Just added the cheddar as a topping. Made the beer bread- super easy and wow- out of this world. Will definitely be making both again (the bread weekly!?). Even our guests loved the meal. Thanks Tieghan- we love all your recipes!
Hey Kristin,
Happy Monday!🎃 I am thrilled to hear that this recipe was tasty for you, thanks a bunch for making it! xx
The flavors were great but the cream cheese and cheese did not incorporate into the soup well, despite following directions to a tee. A little disappointed based on all the incredible reviews.
Hi Caroline,
Thanks for trying this recipe and sharing your feedback. So sorry to hear you had some issues with your cream cheese. Was it room temp? Let me know how I can help! xx
I had the same problem with a different recipe. Remembering my issues before, I warmed the cream cheese in the microwave I put it in a small bowl with some of the broth. Then I used my immersion blender and blended it to a smooth consistency. Worked like a charm! Good luck!
Made this for dinner this evening and oh my word it was delicious!! I did half cheddar and half pepper jack cheese! Made a side of green chili cornbread and wow! This recipe will definitely be a go to on those cold days this winter! Thank you!
Hey Carmen,
Happy Monday!🎃 I am thrilled to hear that this recipe was tasty for you, thanks a bunch for making it! xx
This was so darned tasty and delicious that I made it twice in one week because I literally could not get enough of it! Made it for dinner the first night (with your recommended yummy beer bread) in my 4 quart Staub cocotte, and added shredded zucchini and fresh corn off the cob because I happened to have it, and from reading all the rave reviews and suggestions. We did all the suggested toppings as well. The flavor had so many depths! The next time I made I added more chicken, just to hopefully make it last longer 😉 Everyone loves it! Thank you, thank you, thank you – another HBH dinner memory (and lunch the next day, always a treat!)
Hey Shelley,
Happy Sunday! I am delighted to hear that this recipe was enjoyed, thanks so much for making it! Thanks so much for your kind message! xTieghan