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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 think I’m obsessed with this now. It was much quicker and easier to make than I had envisioned, and it’s absolutely delicious. New favorite!
Hey Ursula,
Happy Thursday! So glad to hear that you enjoyed this recipe and thanks so much for making it! xT
Hello love all your recipes – where do you find the nutritional information
Thank you and have a blessed day!
Stacie
Hi Stacie,
Thanks so much for your kind message! The estimated calorie count is listed above the ingredient list:) Please let me know if you have any other questions! xx
OMG this is so good! I had way too much at dinner but it was soooo good!
Hey Renae,
Wonderful!! I love to hear that this recipe turned out well for you and thanks so much for trying it out! xx
Delicious! I used mild salsa verde and left the jalapeño out and it had just a hint of heat, so it was appropriate for guests who couldn’t eat really spicy food. Those who did want extra heat added hot sauce. Added crunchy tortilla strips, cilantro, and lime as toppings.
Hey Sarah,
Wonderful!! I love to hear that this recipe turned out well for you and thanks so much for trying it out! xx
When do you put the jalapeño in?
Hi Treena,
You can add the jalapeño with the poblanos! Please let me know if you have any other questions, I hope you love this recipe! xx
Good recipe – I cut back on the peppers and spice by half (HBH loves spice!) to make it more family friendly. As a stickler for detail, the recipe doesn’t say when to put the jalapeño peppers in (I added with the poblano and the ingredient list (my go to for shopping) doesn’t mention green onion – only at the end, so missed the green onion garnish, but the family loved it anyway! I’ll make it again with my adjustments which the heat was still a bit much for the kiddos.
Hey Jan,
Wonderful!! I love to hear that this recipe turned out well for you and thanks so much for trying it out! xx
Our new family favorite! Love all of the flavors and the creamy spin on white chicken chili. Thank you for sharing with us!
Hey Claire,
Happy Monday!!⛄️ Thanks so much for making this recipe and sharing your feedback, I love to hear that it turned out well for you! xT
This is my go to recipe when camping or to share. I use ground chicken or turkey. Ive also used Costco rotisserie chicken and add it last. Its my favorite
Forgot to rate-oops
Thanks again Linda!!
Hey Linda,
Happy Friday!!⛄️ Thanks so much for making this dish and sharing your review, so glad to hear it was a hit! xx
Unfortunately this didn’t turn out well in the crock pot. The chicken is somehow dry, despite being cooked in liquid for 6-7 hours. The cream cheese didn’t blend so it just looks grainy and floating but not adding creaminess.
Hi Shannon,
Thanks for trying this recipe and sharing your feedback, so sorry to hear it didn’t turn out for you! Please let me know if there is anything that I can help with! xT
Made this for a gathering with my gym GF’s. Everyone loved it. The smoky paprika, the poblano peppers and creamy texture make this cozy meal special enough to serve to company. It comes together so easily that it’s perfect for a family weeknight meal too. Don’t be concerned if the consistency is like a cream soup. I actually felt like it was healthier than chili laden with beans. Don’t forget the toppings!
Hey Carol,
Happy Friday!!⛄️ Thanks so much for making this dish and sharing your review, so glad to hear it was a hit! xx
Says cooking time is 45 min. But 6-7 hours with the clock pot?
Ok, I just skipped over the stove top directions! Hope it doesn’t come out watery like some have commented, I’m trying tonight!! Fingers crossed!!
I hope you love the recipe!
Hi there,
Yes, 45 minutes for the stove top, but if you would like to use the slow cooker then 6-7 hours. Please let me know if you have any other questions! xT
Could I use a turkey tenderloin instead of chicken here?
Hey Lydia,
Sure, that should be just fine for you to use! Please let me know if you have any other questions, I hope you love this recipe! xT
This chili is perfect for the cold winter nights. My family loved it! My daughter’s comment was “If you are having company, you need to fix this.” Don’t skimp the toppings because they do take the soup to the next level.
Hey Emily,
Amazing!! I appreciate you making this dish and sharing your review, so glad to hear it was a winner! xT
This came out extremely soupy for us. Is that how it’s supposed to be? Also a layer of oil floating at the top. Where did we go wrong?
SOO many HBH recipes come out extremely thin for me too!! Maybe because she’s in high altitude in colorado?? idk, but I’m letting mine reduce down until it’s thicker, which is taking forever lol
Sorry Lauren, this recipe is meant to be like a soup:)
Hey Laura,
Yes, this is a soup texture, not sure about the oil….was there anything you adjusted in the recipe? Let me know how I can help! xx
This recipe is a 10. My husband and 16-year-old son loved it.
Hey Marcy,
Happy Monday!!☃️ Thanks a lot for making this recipe and sharing your review, I love to hear that it was a winner! xx