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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 was very excited about this recipe because of all the comments but I must’ve messed something up because something didn’t taste right… there was not much flavor.
I used the crockpot method and thought I followed the instructions exactly but it did not turn out. Maybe I should’ve roasted the veggies before throwing them in the crockpot & used homemade stock and salsa instead of storebought. I will try this again with the stovetop method to see if it turns out better.
Also, I realized that the jalapenos are missing from the cooking instructions… I added them into the crockpot along with the poblano peppers.
Hi Julia,
Happy Friday! Thanks so much for making this recipe and sharing your feedback, so sorry to hear it was not enjoyed! Store bought products should have been just fine for you to use! Was there anything you adjusted? Let me know how the stove top method works for you! xx
Trying this later in the week but I’ve exhausted my rotisserie chicken stash – and am trying to eat less meat anyways. could I double up on beans instead?
Hi Emily,
Totally, that will work well for you! I hope this recipe turns out well for you, please let me know if you give it a try! xT
Loved this recipe! I did add some white corn but otherwise followed the recipe and served with tortilla chips for dipping. Yum, thank you!
Hey Rachel,
Happy Wednesday! I really appreciate you making this recipe and sharing your review, so glad it was a winner! 🤩
This was fantastic! I wanted a more chunky traditional “chili” texture so I added some cooked brown rice and it was to die for. I love anything buffalo and anything dill so this was a hit for me. My fiancé loved it too! Kicking myself for not doubling the recipe
Hey Jacqueline,
Awesome! So glad to hear this recipe turned out tasty for you, thanks so much for making it! Thanks for sharing what worked well for you! xT
Did the recipe mean to say tablespoon instead of teaspoon for the seasoning? I made this and it was very bland, which was shocking because your recipes are ALWAYS the best. I also did the slow cooker version – could this affect the flavor also??
Hi Brianna,
So sorry to hear this recipe was not enjoyed, all of the measurements are correct. Was there anything else you may have adjusted? Please let me know how I can help! xx
Doubled this up and it’s in my crock pot now! Can’t wait, it already smells amazing!!!
Awesome!! Thanks so much for making the recipe Heather! I hope it’s delish!!
Delicious & easy to prepare! Wish green onions had been listed on ingredient list though. Discovered that once I had made it. Would have been a yummy addition. I’ll definitely make this again, with a note to myself, to get green onions.
Hey Lori,
Happy Monday!! 👻 I am so glad this recipe was tasty for you, thanks a lot for trying it out! xT
Great recipe and so easy to put together! One change I made that has been FANTASTIC if you like a smoother/creamier chili: after the vegetables and spices have gotten fragrant, add the chicken stock and let simmer for 5 minutes, then run through the blender. Add the chicken afterwards and follow the rest of the recipe. Also very easy to use a rotisserie chicken and pull the breast meat off.
Hey there,
Happy Sunday!!🎃 I am delighted to hear that this recipe was enjoyed, thanks for making it and sharing your feedback! xx
looking for feedback on if I’m premaking for a party… if I should add the cream cheese, verde, and beans.. making it two days before. or should I add those at the time of re-heat and serve?
Hey Kelly,
I would just wait to add those once you reheat, that should work well for you! I hope this recipe turns out amazing, please let me know if you give it a try! xx
If I want to use a rotisserie chicken and shred the meat would I put the shredded chicken in with the brother and let the flavors meld into the chicken? Or would I add it after the cream cheese?
Hi Alyssa,
I would just add it towards the end 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
So delicious and fresh tasting, yet a perfect comfort food.
Hi Sharon,
Wonderful!! I am thrilled to hear that this recipe was enjoyed and truly appreciate you making it! Have a great weekend! 🍁🍂
How can I adapt this recipe to my InstantPot please?
Hi Robin,
I would follow the stove top instructions but cook on high pressure for 10 minutes. Please let me know if you have any other questions, I hope you love the recipe! xx
Delicious. Adding it to my list of repeats.
Hi Erica,
Happy Friday!! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! 👻
This was very tasty and fairly quick to prepare. It’s one of the few recipes I made exactly as described and was just perfect on our first cool day of the year. The dairy in the recipe did affect my digestion, so lactose-intolerant folks be warned.
Hey Josie,
Wonderful!🤩 I love to hear that this recipe was a winner, thanks so much for making it! xT
Amazing! I have had this soup for lunch the past week and crave it every day. Obsessed with this soup
Hi Ally,
Wonderful!🤩 I love to hear that this recipe was a winner, thanks so much for making it! xT
So stinking good!!!
Hey Emily,
Wonderful!🤩 I love to hear that this recipe was a winner, thanks so much for making it! xT
Hi! Going to make this in a crockpot on Friday, but I’m going to double the recipe. I’m wondering if I’ll need to cook it longer?
Hi Rebecca,
I would cook for at least 8 hours on low and just be sure your pot is large enough to handle doubling the recipe! xT
Hi!
This recipe is amazing. I’m also going to double and make in a crockpot. Do I still use 4 cups of chicken broth?
Hi Jennifer,
If you are doubling the recipe, you will want to double all of the ingredients and just be sure your pot is large enough to handle it all:) xx