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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!
Another winner! Made it for game night with friends and everyone asked for the recipe. Will make again and again!
Hey Emily,
Amazing!! So glad to hear that this recipe was tasty and thanks a lot for trying it out! xT
We loved this! It’s more of a soup, even with just the 4 c of broth, but I am ok with that. Wonderful flavor, tender chicken. I sautéed the vegetables and then added to my slow cooker to help develop the flavors. Don’t skip the lime! Adds loads of flavor. Will definitely make this again!
Hey Melinda,
Amazing!! So glad to hear that this recipe was tasty and thanks a lot for trying it out! xT
This recipe was difficult to follow and also irks me that the ingredient list called for jalapeños but it never says when or how to incorporate them. Also I used probably 5 times the amount of seasoning, because the amount of seasoning the recipe called for left the chili tasting like beans and chicken in water. Over all this recipe is a good starting place but definitely need improvement.
Hi Penelope,
Thanks for giving this recipe a try and sharing your feedback, so sorry to hear it was not enjoyed. The jalapeño is optional and can be added with the poblanos. Please let me know if you have any other questions! xT
Looks so good! Have you frozen this meal successfully?
Hey Erin,
Yes, this would be just fine for you to freeze. Please let me know if you have any other questions, I hope you love this recipe! xx
We absolutely love this recipe! Making it again tonight. We add an additional can of white beans, and one can of corn. Yum!!
Hey Heather,
Perfect!! Thanks so much for making this recipe, I love to hear that it turned out well for you! xT
I have this going in my slow cooker right now. I didn’t add the cream cheese initially as seems like six hours is too long to cook the cream cheese. Was going to add it with two hours left. Would this be ok?
Sure! Let me know how this recipe turns out, I hope you love it! xx
Can you sub half a can of coconut milk for the cream cheese?
Hi Paige,
Sure, I don’t see why not! Please let me know if you have any other questions! xT
Made this last night and it was very good! Easy and quicker than my traditional go to reciepe. Only change I made was to cut the shredded cheese back by 1/2. It was already so rich and good I did not miss the reduction. I cooked bone in chicken breast and used the broth as directed. This reciepe is a keeper. Thank you
Hey Diane,
Perfect!! I am delighted to hear that this recipe turned out well for you and thanks so much for trying it out! xx
Loved this!! 10/10 recipe, your stuff is always so tasty!! We topped ours with tortilla chips:)
Hey Ashley,
Happy Monday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xT
This is the best White Chicken Chili recipe I have made. Not only good, but easy to make. The flavors are so tasty together; you just want to go back for more. It was very cold last night and friends thoroughly enjoyed this meal. This is the dish where they all ask for the recipe. Thank you! Delicious.
Hey Louie,
Happy Monday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xT
Hi, I don’t see Jalapeños in the directions. When should these be added?
Hey Clayton,
If you want to use the jalapeños you can add those with the poblano peppers. Please let me know if you have any other questions, I hope you love this recipe! xx
Hi! My cream cheese looks like it never really dissolved. It looks like white specks in my soup. How can I prevent this from happening?
Hey Brit,
Thanks so much for giving this recipe a try! Was your cream cheese at room temp? You could also pop it in the microwave next time to make sure it fully dissolves. I hope this helps! xx
Hi Brit, I had the same issue so I whisked in the cream cheese after microwaving it briefly and it solved the clumpy cheese issue.
Tieghan, you never miss! Another fabulous recipe that everyone enjoyed. Thank you 🙂
Thanks for sharing what worked well for you Tahl!!
Outstanding recipe! Easy to throw together with ingredients I always have at hand, and quick to make too. Toppings are definitely central to the overall experien. I would highly recommend making this dish. Fast and easy enough for week night suppers, but certainly nice enough for company, or to share.
Hey Mary,
Happy Friday!!⛄️❄️ I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xT
Hi Tieghan!
i forgot to thaw out my chicken breasts. can i add frozen chicken to the slow cooker and set for low – i can cook for 7+ hours if necessary. please let me know!
Hey Jessica,
I always like to thaw my chicken first, but you can give that a try:) Let me know if you have any other questions! xx
Hi Tieghan!
I want to give this recipe a try but I was wondering, is spicy at all? My kids don’t like anything spicy 😩
Thank you in advance!
Hey Ivonne,
It has a little kick, I would skip the jalapeños! Please let me know if you have any other questions, I hope you love this recipe! xT
Hi! This looks delicious – I’m wondering if it would still be great without the cream cheese?
Hi Mary,
Yes, that will be okay for you to skip. Please let me know if you have any other questions, I hope you love this recipe! xx