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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.
I’ve made this once (so far) and absolutely loved it. Do you think it would work without chicken or replacing with a veg option? I’d love to make this for some friends, one of whom is vegetarian and curious for any thoughts or ideas!
Hey Lauren,
So glad you have enjoyed this recipe in the past! Totally, you could omit the chicken and use a veggie that you enjoy, more beans would be great too! xT
Perfect! This is exactly what I was looking for, spicy but with flavor. It is creamy and tangy. Thank you for the recipe! The only thing different I did was use cashew cream cheese, and lactose free cheddar.
Hi Genevieve,
Happy Monday!! 💘 Thanks so much for making this recipe, I love to hear that it turned out well for you! xx
Is there any way to make this dairy free??? Thank you!!
Hey Em,
Totally just use all of your fave dairy free substitutes. Please let me know if you have any other questions, I hope you love this recipe! xT
This will become a new staple at our house… delicious!!
Hey April,
Awesome!!🌼 I love to hear that this recipe turned out well for you and appreciate you giving it a try! xT
Hi! I’ve made this once before with shredded chicken (and it was delicious!), but I’m wondering your thoughts on if you think this would work as well with ground chicken? Sometimes shredded chicken weirds me out (lol!) so wanted to make it again with all of the same flavors, and looking to sub ground chicken. What do you think?!
Hey Chrissy,
Sure, ground chicken would definitely work for you! Let me know how that turns out:) xT
This was a family favorite even with my VERY picky toddler! I added 1/2 orange bell pepper and a can of pinto beans in addition to the white beans. We absolutely loved it and can’t wait to make it again!
Hey Kristin,
Happy Monday!! I appreciate you making this recipe and sharing your feedback, so glad it turned out well for you:)
This was incredible! I couldn’t find poblanos or jalepenos so subbed in chipotles and local red chilis and it was amazing. Doubled the recipe for leftovers and did half breast, have skinless thigh. Ours was more like a soup than a thick chili but with all the cheese it was still really rich and satisfying. The condiments really make it so apply generously 🙂 We had it with cheddar biscuits. Perfect for a cold winter night in!
Hey there,
Wonderful!! Thanks so much for trying this recipe, I love to hear that it turned out well for you! Have a great weekend:)
I made this last night and IT WAS FANTASTIC! So filling and flavorful! The soup is delicious on its own but the accoutrements definitely add layers of flavor and texture. 10/10 recommend. *Chefs kiss!
Hey Brittany,
Wonderful!! Thanks so much for trying this recipe, I love to hear that it turned out well for you! Have a great weekend:)
Have made this several times and it is up on the agenda for this weekend. Perfect for a chilly NJ evening. Absolutely delicious.
Hey Liz,
Happy Friday!😁 Thanks so much for making this recipe, I am so glad to hear it turned out well for you! xx
This recipe is perfection! I wouldn’t change a thing. So so good for chilly winter days.
Hey Ellen,
Happy Friday!😁 Thanks so much for making this recipe, I am so glad to hear it turned out well for you! xx
Made this recipe a year ago and have come back to it many times since! It has become a winter staple in our house. On the rare occasion there are leftovers, I store in the original pot and reheat on the stove adding extra broth as needed.
Hey Alex,
Happy Wednesday!! Thanks a bunch for making this recipe so often and sharing your comment, I love to hear that it always turns out well for you! xx
I did the stove-top method. The whole house smelled delicious. It took a little longer for my chicken to fully cook through, but overall I liked the ease of this recipe. Flavor was delightful! I’m thankful we had leftovers to enjoy.
Hey Kristine,
Happy Wednesday!! Thanks a bunch for making this recipe and sharing your comment, I love to hear that it turned out well for you! xx
Love this recipe. Can you freeze the leftovers
Hey there,
Amazing!! Love to hear that you enjoyed this recipe, thank you so much for making it and your comment! Yes, you can definitely freeze the leftovers! xx
How would this be transalated to an insta pot ?
Hey Simone,
I haven’t tested this, but I would do the instant pot for 12 minutes on high pressure:) Please let me know if you have any other questions! xx
I made this recipe tonight and it was delicious! It took a bit longer to make than I expected. Next time I make this, I’m going to cut the chicken into bite size pieces before it cooks instead of putting it in whole and shredding it later. I think this will save me some time.
Thanks for this tasty recipe!
Hey Crissy,
Amazing!! So glad to hear that this recipe was tasty and thanks a lot for trying it out! xT
Any recommendations if I don’t have salsa verde?
Hey Anne,
You could use another salsa that you enjoy:) Let me know if you have any other questions, I hope you love this recipe! xx