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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 is a very easy dinner to put together and enjoyed by the entire family! This has been added to our monthly winter meal must haves!
Hey Evelyn,
Happy Holidays!! I love to hear that this recipe was enjoyed and appreciate you giving it a try! 🎄❄️
This recipe is amazing! I’ve made it 3 times so far, and exactly as written each time. This is now going to be in a regular rotation. Thank you for sharing this recipe with us!!
Hey Karen,
Happy Friday!!❄️🧑🎄 I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xx
can you make this ahead? if so how far from when you want to serve?
Hey Sandy,
Sure, this is good for 3-4 days in the fridge. Please let me know if you have any other questions! xT
Easy to make and so good! Even with substitutes (bc I forgot some ingredients ) it still tastes like a dream. 🙂
Hey Ava,
Perfect!! ⛄️ I love to hear that this recipe was a winner, thanks so much for trying it out! xx
Another perfect recipe!!! Made it per the instructions and it came out perfectly and so yummy. Perfect for this cold CO night.
Hey Laura,
Perfect!! ⛄️ I love to hear that this recipe was a winner, thanks so much for trying it out! xx
This is very good, but I doubled the spices. I added a large can of pinto beans (instead of white beans)to the peppers and onion mixture. Added the chicken broth, then hit it with an immersion blender to blend those beans just a bit to help thicken it. Then, I added leftover cooked chicken.
Hey Holly,
Wonderful!! Thanks a bunch for making this recipe and sharing your feedback! Love to hear that it was enjoyed! Happy Holidays!🎄🎁
This recipe is SO good. Made it for the first time tonight exactly as written (used chicken thighs, included a jalapeño). My boyfriend is already asking me to make it again. 10/10 recommend!
Hi Stacy,
Wonderful!! Thanks a bunch for making this recipe and sharing your feedback! Love to hear that it was enjoyed! Happy Holidays!🎄🎁
This is our family’s go-to! We use rotisserie chicken if it’s a busy week and it’s just as good. Definitely a “keeper,” as my 7 year old says!
Hey Sara,
Wonderful!!🎅 I love to hear that this recipe turned out well for you, thanks so much for making it and your comment! xT
Can I make this in my instant pot?
Hi Susan,
Sure, you could do that, I would cook on high pressure for at least 12 minutes. Please let me know if you give the recipe a try! xx
Looks so yummy, I plan to try it tomorrow! What would you recommend to thicken it if desired?
i second this comment! made mine in the crockpot and it was pretty liquidy – thoughts on thickening?
Hi Piper,
This really isn’t meant to be a thick chili, it should be on the thinner side:) xx
Thanks so much Maya!! You could add extra beans and blend them for a thicker consistency. Please let me know if you have any other questions! xx
Add 1/2 c sour cream and small black beans rinsed.
Thanks for sharing Wendy!!
This is the best recipe ever. You must make the beer bread to go with it.
Hey Melonie,
Awesome!! Thanks so much for making this recipe and sharing your review! Love to hear that it was enjoyed! Happy Sunday!🎄
Hello there!
Your recipes have been an awesome addition to my home.
Can this one be made in an insta pot?
Thank you!
Hi Shelley,
Sure, I would do at least 10 minutes on high pressure. Let me know if you give this recipe a try, I hope you love it! xT
This recipe is sooo good! And so easy to make!! I actually used rotisserie chicken because its what I had on hand and it worked out just fine.
Hey Heather,
Happy Friday! ☃️ So glad to hear that this recipe was enjoyed, I appreciate you making it! xT
This soup is so easy in the slow cooker and was delicious! Don’t forget the squeeze of lime before serving…it will make a difference! We had leftovers, and this was actually better on the 2nd and 3rd day! Thanks!
Hey Beth,
Happy Friday! ☃️ So glad to hear that this recipe was enjoyed, I appreciate you making it! xT