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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 made this last night and it was a huge hit! I used a rotisserie chicken from Costco bc that’s just what I had 🙂 and it was all just so delicious. I will definitely be making this again now that the weather is getting cooler, it’s the perfect cozy meal!
Hi there! So glad you’re enjoying the recipe! Thank you for giving it a try! xT
Can I use ground turkey instead? Would I cook before adding to slow cooker?
And would I still add cream cheese in beginning with the cooked turkey?
Yes, you can definitely use ground turkey! xT
Oooh Tieghan! This one’s a winner! So easy and so tasty. I added beans because it’s chili! Thanks for the recipe.
Thank you so so much!! xT
Can you cook this on a stove top instead of a crockpot?
Yes, you can! I’ve included stove ttop instructions as well 🙂 xT
My second time making this. It’s a favorite! It only takes minutes to prepare and has such a great flavor. Great to come home to this in the crockpot this time of year.
Thank you so much Missy!! xT
Made this soup solely because I have had some dried white beans around forever and I wanted to use them up. A quick search brought me here! I make HBH recipes frequently and this one, like the many others I have tried, did not disappoint.
The poblanos and salsa verde really make this soup stand out a bit differently than other white chicken chilis. I doubled this and it barely fit in my Dutch oven; plan to freeze a couple of quarts, and take the rest to work for the week to share.
Thanks for another good one!
Thank you so much! Hope you have a great fall season! 🙂 xT
Fav chili to make! Always a fan favorite. Fun little extra add I put in is hominy. Highly recommend 🙂
Hi there! Thanks so so much for trying out the recipe! Hope you enjoyed! 🙂 xT
Can I use a rotisserie chicken? How do you rec I go about that? just add it in when you add the shredded chicken? Should I omit the 20 minute simmer?
Hi there! I would keep the 20 min simmer to cook the peppers/develop the flavors more and then just throw in the chicken towards the end! xT
Can you make this and freeze it?
Yes, that should be fine! xT
I love your recipes!! I’m going to make this for Halloween Bunco..wondering if I can make it the day before and then just heat up in a Dutch oven the day of the Bunco game?
Hi there! Yes, that should work just fine! xT
When do you add the Jalepeno?
Hi there! Add it in with the poblano pepper 🙂 xT
My aunt sent me this recipe and said it’s one of her favorites. Now, it’s one of my favorites too. Seriously so good! I only had one poblano pepper, so I used one yellow bell pepper and one poblano. Next time I’d probably add more chicken and more peppers.
Aw thank you so much Claire! xT
Any suggestions on what to use in place of the cream cheese? We have an allergy in the family to cream cheese but this looks amazing!
Hi there! You could add in some heavy cream instead of cream cheese! xT
Didn’t make it yet but have a question. Do you think you could use light cream cheese in it?
Hi Pam! Yes, I think that should be fine! xT
Hi Tieghan,
Can you make this in the instant pot using the pressure cooker setting?
Thanks,
Allie
Hello!
I see in the how to video you add a bay leaf to the broth while simmering- but no bay leaf is included in the written instructions. To use or not to use?
I didn’t use one and the recipe was fine – but I also made it on the crockpot 🙂
I think I already reviewed this recipe a year or so ago, but I am back to let you know that this is still one of my top ten favorite HBH recipes. The flavor is just divine. This year I used up the last small zucchini and shredded into the soup along with an ear of fresh corn off the cob. Added both during the chicken simmering portion. The jalapeños and poblanos are fresh at my local farm market….such a good use of so many fresh veggies as summer has wound down here in upstate NY and we get ready for fall. I whipped up your beer bread recipe to go along with….wow, just so easy and decadent. I am looking forward to leftovers for lunch tomorrow!!!! Thank you again, Tieghan!
Wow thank you so so much Shelley! So glad you enjoyed this recipe! xT