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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 think, no I do, I like this better than tomato based, beef chili. I’ve made this a few times already & have added corn & black beans too (didn’t gave any white beans). Turned out fantastic.
Hey Alli,
Love to hear that this recipe was delish! Thanks for making it and your feedback! Have a great weekend!🍁🍃
Can you modify the recipe so it’s non dairy?
Hi Amy,
I have never tested this recipe using non dairy ingredients, but you could certainly give it a try! Let me know how the chili works for you! xT
For the crockpot version, do you still cook the onions and peppers first before adding to the pot?
Hi Christine,
Nope, no need to do that, you can follow the recipe as written:) Please let me know if you have any other questions! xT
Made a double batch for dinner and it was delicious!!! Whole family loved it. Glad we have leftovers for tomorrow. Great recipe!
Love to hear this Corie!! Thanks so much for trying this recipe and your comment! xT
Hi! I noticed that in the video you say to add a bay leaf but it’s not listed in the list of ingredients or in the instructions. Should this be added? cant wait to try thanks!!
Hey Samantha,
If you have a bay leaf, go ahead and add that! Let me know how this recipe turns out for you, I hope you love it! xT
My only regret, I should have made a double batch. Amazing, thanks for sharing❤️
Love to hear this Laura!! Thanks so much for trying this recipe and your feedback! xT
I have made this a few times now. It is DELICIOUS!! Thanks so much for this recipe. Highly recommend!!
Love to hear this Jackie!! So glad you have been enjoying this recipe! Thanks for your comment! xx
Why do you add cream cheese right away in the crock pot version and not at the end like stove top?
Hi Sam,
The slow cooker will slowly melt the cream cheese which is why it can be added first, I like to add the cream cheese at the end for the stove top version so it doesn’t curdle. Please let me know if you have any other questions! xT
So delicious! And simple to throw together. Just made my third pot in a month. My favorite white chicken chili. I definitely prefer navy beans to canellini for this one and like to go really heavy on the avocado, spring onions & cilantro at the end. I generally just throw the cold cream cheese and a half cup of hot broth in a blender it’s easier to me than microwaving and trying to get it to incorporate nicely with stirring. Also, I’m not usually on the “swap sour cream for yogurt” train but I’ve tried both and yogurt is weirdly superior for this. It’s like it needs that extra tang and really doesn’t need as much richness in addition to all that cheese. And chicken just goes so well with tzatziki so it’s kinda like that for anyone who is still weirded out by garnishing with yogurt.
Hey Emiline,
Happy Sunday!!🍂 Thanks a bunch for making this recipe and your review, so glad it was enjoyed:) xx
This was 10/1o! Want to make again and freeze, do you think it will freeze/reheat well?
Hey Bret,
Wonderful!! So glad to hear that this dish turned out well for you, thanks for giving it a try! Yes, you can totally freeze this! xx
This is just the best recipe, no wonder it’s so popular! I love it in my slow cooker on a weekend, especially during the chilly seasons. Thank you, Teighan!
Hi Arianne,
Wonderful!! So glad to hear that this dish turned out well for you, thanks for giving it a try! xx
You helped me win first place in a chili cook of with this so thank you!
Yay!! That’s so awesome:) Thanks for choosing this recipe! xT
What size is the can of beans supposed to be?
Hi there! I usually use a 15 oz can of beans! xT
Is this supposed to be really runny?
Hey Dakota! This should have a little bit of thickness from the cream cheese/cheese thats added but it shouldn’t be too runny! xT
Could you make this the day before and just add the cream cheese before heating up
Hi Susan! Yes, that should be fine! xT
I am planning on making this a day ahead of time for a gathering tomorrow. What are your recommendations on preparing it the day ahead? Is the only thing you would leave out and add tomorrow while heating is the cream cheese? Thanks for any advice you may have!
Hi Sue,
Yes, that would work best for you! I hope you love this chili, let me know how it turns out! xx