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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 HBH recipe that was a hit! Love this & will add it to my favorites.
Love to hear that! Thanks Kathleen! xT
Excellent flavor, uncomplicated. Don’t sleep on the lime juice and zest. Just perfect for a rainy early autumn night. Will make again and again.
Thank you so so much Kim! xT
Beyond delicious!! I will definitely be making this one again. Every recipe I have made has been an absolute HIT!
Thank you so so much for trying out the recipe! Have an amazing week! 🙂 xT
I love love this chili. I’ve made it a million times and it’s always a hit. I made it in the crock pot for the first time and doubled the recipe. The broth has a strange texture this time. Almost curdle like but nothing has gone bad. Any ideas ?
Oh no I’m so sorry about that! Hmm was the cream cheese too cold when you added it? xT
Easy and delicious! I think I found my new go-to white chili recipe, I will definitely be making it again.
Hi there! Thank you so so much! I’m so glad you enjoyed this recipe! Have an amazing weekend 🙂 xT
I’ve made this recipe a few times, I always double it so I have leftovers. Most recently I accidentally halved the chicken broth (so I used 4 cups in a double recipe vs. 8-12 as called for) and it was great! Made it a lot more flavorful. If you don’t want to halve the chicken broth, I recommend 1.5x or more the beans if you’re looking for something a bit heartier.
Thank you so much for the feedback!
This chili packs HUGE flavors. What a great recipe. I added fresh corn like one of your review stated and it was just perfect.
Thank you!
Thank you for giving this recipe a try! So happy to hear you enjoyed it! xT
Make this for dinner tonight and everyone loved it! I did add in a can of hominy! Another great recipe!
Thank you so much for giving the recipe a try! Glad to hear you enjoyed it! xT
I made this for dinner tonight. It was delicious! I added another can of beans. I omitted the cumin, per hubby’s request. When I stirred the cream cheese in, it resulted in little balls so I whisked it until it incorporated better. I also wanted it thicker so I mixed two teaspoons of cornstarch in 1/8th cup of water which made it just a little thicker.
I sprinkled cumin on mine with the garnishes, sour cream, more cheese, sour cream, cilantro and avocado, (that I had added lime juice to so it stayed green.)
This is a great recipe! Keeping it on hand for football, cool evenings and anytime we have a hankering! 😋
Hi there! I would make sure your cream cheese is pretty melted before adding it, that should help with that issue! xT
Made this for our tailgate and it was a hit! I made it with beef broth (cuz that’s all I had) and it was delicious. Served it over cavatappi noodles–perfect with the yummy broth.
Awesome!! Love to hear that this recipe was enjoyed! Have a great week! xT
This recipe looks amazing! Does it freeze well? I’d love to bring it on our camping trip this month!
Hey Megan! I haven’t ever tried freezing this recipe so I can’t say for sure! So sorry! xT
Can I do this dairy free with un-sweeted coconut cream? I love cheese but my boyfriend is dairy free! Looks amazing!
Thank you so much Ebee! xT
Made this tonight and it turned out so good! The cream cheese added a silky texture to the soup and the salsa verde gave just the right amount of acidity. I added a fresh ear corn to the soup for added texture. Will definitely make this again!
Thank you sooo much for giving the recipe a try! I am so glad you enjoyed it! xT
When do you add the jalapeños? I don’t see them anywhere other than the most of items needed.
Hi Bree! So sorry for the confusion! You add it in with the poblanos! xT
I love creamy soups and I love Mexican! However, any chance I can make this vegetarian? Assuming just sub chicken broth for veggie broth and don’t add the chicken? Should I add anything extra to make sure it still has great flavor?
Hi there! Yes you can just use veggie broth and maybe add some veggies like corn to give it a little more depth without the chicken? You also cook add another can of beans if you’d like!