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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!
Just made this soup tonight. OMG. Everyone LOVED it. It came out perfect. The only thing I did different was I added two cans of Great Northern Beans versus the one.
Topped it with lime juice, zest, avocado, more cheese (duh!), scallions, and cilantro just as you recommended and WOW. I have been looking for the longest time for a great white chicken chili recipe and FINALLY I’ve found it!
Thanks so much! It’s AWESOME!
Hey Amy,
Happy Monday!!⛅️ Thanks a bunch for giving this recipe a try, I love to hear that it turned out well for you:)
This soup is very good. I only have 1 question please.
What is the serving size?
TY
Hi Wanda,
Happy Monday!!🌴 I appreciate you making this recipe and sharing your comment, so glad to hear it turned out well for you! The serving size is about 1 1/2 cups. xT
Very good flavor, will make again. Changed it a bit, used 2 cans of beans, 1 1/2 into the chili and the 1/2 I puréed and used that instead of cream cheese. Served it with light sour cream and smashed avocado.
Hi Leslie,
Happy Friday!!☘️ Thanks a bunch for testing this recipe out and sharing your review, I’m so glad to hear it was delish! xx
I loved this soup!! I had to skip the poblanos because my grocery store didn’t have them – but my boys don’t love a lot of spice anyway. And I used black beans instead of white because white are not loved at my house… everyone enjoyed for dinner, and I hoarded all the leftovers for multiple lunches later in the week!
Hey Marie,
I appreciate you making this recipe and sharing your feedback, so glad to hear it was delish! Have a great weekend! xT
this is my favorite soup recipe thank you I make it all the time with my roommates and have leftovers for work during the week!
Hi Danielle,
Happy Monday!!🌞 Thanks so much for making this recipe and sharing your review, I love to hear that it turned out well for you! xx
I’ve made many HBH recipes over the years but this is my first miss. The flavour was lacking. I thought it would be more robust and thicker. This is not a meal I would make again. I won’t ever try to modify.
Hey Laurie,
Thanks for giving this recipe a try and sharing your feedback, so sorry to hear it was not enjoyed!! xT
My whole family loves this recipe! I make it in the slow cooker but I do cook the veggies with the spices a bit before adding them to the pot to open up the flavors. I use 2 cans of white beans and 1 can of seasoned chili beans because we like a lot of beans in our chili. For the last step I blend a few cups of the soup and add it back in which does thicken it up for those that think it’s too thin. We serve it with crushed tortilla chips, cotija cheese, avocado, cilantro and lime and some extra fresh diced jalapeño for a little extra kick. So good! My kids also LOVE your spicy baked potato soup!
Hey Nicole,
Happy Friday!!☘️ Thanks a bunch for testing this recipe out and sharing your review, I’m so glad to hear it was delish! xx
Excellent Chicken Chili!!! I have been following you and your recipes for some time now and have tried quite a few and none of them have disappointed my family … we are a huge fan. This chicken chili is the best on a cold, snowy New England day. I have shared all the recipes I have made with friends and family. Keep the recipes coming.
Hey Caroline,
Wonderful!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was a winner! Have a great Wednesday! xx
Delicious! I will definitely make this again. Such a great blend of flavors and really easy. The only reason I gave it four instead of five stars is because I made it in the Instant Pot and had to wing it a bit. I’d love it if you’d add an Instant Pot version to the recipe since it looks like others may use the IP over crock pot too. Thank you xo
Hey Kris,
Fantastic!! Thanks a bunch for trying this recipe out, I’m thrilled to hear that it turned out well for you:) Sorry, I’ve not tested this in the instant pot so I don’t have those instructions. xT
Flavor is outstanding. I did add an additional cup of broth and a 1/2 cup of frozen corn. The flavor is so unique and I couldn’t wait for the leftovers the 2nd day.
Hey Nina,
Happy Sunday!!🌸 Thanks so much for making this recipe and sharing your review, I love to hear that it was a winner! xT
I have made this four times in the last two months. Everyone asks for the recipe. It is sooooo good. Thank you for all you do!
Hey Mindy,
I appreciate you making this recipe and I’m thrilled to hear that it turned out well for you! Have a great weekend! xx
Could you make this in the instant pot? Thanks!
Hey Carah,
I’ve not tested this, but I don’t see why it wouldn’t work for you! Let me know if you give this recipe a try, I hope you love it! xx
We make it in the instant pot all the time! It’s one of our family favorite recipes!!
Thanks so much Makensie!!
So good! Any suggestions on how to make it healthier?
I used 2 Jalepenos and only seeded one which gave the chili an amazing kick!
Hi Steph,
Happy Monday!!🌴 I appreciate you making this recipe and sharing your comment, so glad to hear it turned out well for you! Sorry, I am not sure what you are trying to omit to make this healthier. xT
How long did you cook it in the instant pot? Did you have to add any extra liquid?
So easy and delicious! My whole family enjoyed!
Hey Jacy,
Happy Wednesday!❄️ I appreciate you making this recipe and I’m so glad it turned out well for you! xT
Also- is this freezer friendly? Thanks!
Yes, you can definitely freeze this!
What type of white beans do you recommend? Would Cannellini or Great northern work?
Hey Jill,
I like to use great northern for this recipe:) Please let me know if you have any other questions, I hope this turns out well for you! xT
If I want to make ahead should I still add the cheddar cheese?
Hey Ashley,
You bet! Please let me know if you have any other questions! xx
Made this last night for a super bowl party and it was perfect. I love true crock pot recipes where you just dump everything in and forget about it for 6 hours. This was so easy and so good! Served it over rice with cheese, avocados, and crushed tortillas on top.
Hey Jessi,
Happy Valentine’s Day! 💌 I appreciate you giving this recipe a try and sharing your feedback, so glad to hear it was tasty! xT