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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 can’t say enough about this recipe. I’ve made it a handful of times and every time we have people over, regardless of what it’s for, they ask if I’m going to make it. To say it’s become a staple would be an understatement and I’ll be making it for NYE this year as well. The only thing I change is I use rotisserie chicken and I add hominy. Thanks Tiegan!
Hi Ashley! Thank you sooo much for giving this recipe a try! I hope you enjoyed it! xT
Thank you so much! Made it for the first time tonight. My husband had three bowls and told me this was above restaurant quality.
Hi there! Thank you soooo much for trying out this recipe! I’m so glad you enjoyed it! 🙂 xT
Thank you for making these recipes so easy! We are all home sick with COVID this Christmas so it’s been super helpful to have some easy meals to throw together. We appreciate you. Merry Christmas 🎄
Aw I hope you feel better soon! Have a Merry Christmas! 🙂 xT
10/10! So easy and so good. HBH is saving me this week. Made the Butter chicken this week too. Highly recommend both!!
Thank you so much Alison! xT
Is there a nutrition breakdown for this? This is a family favorite! So delicious!
Family favorite. The salsa verde is so tasty and poblano peppers. Yea. Thank you!
Thank you so so much! Love to hear this recipe was enjoyed! xT
Any substitute for the salsa verde you recommend?
Hi Christina! You could maybe use some green chiles! xT
Hiya! Have you done this in a crockpot as well?
Hi Gretchen! Yes, there are crockpot directions listed in the recipe 🙂 xT
Is it better one way or the other? Stovetop vs crockpot?
Nope! You should have the same turn out no matter which method you choose 🙂 xT
I’m bummed that it didn’t say when to add the jalapeño peppers!! I am now going to sauté them separately and add them to the soup.
Hi Suzanne! So sorry for any confusion, you add the jalapeños with the poblanos where it says to add the peppers! xT
Absolutely delicious, the best white chicken “chili” I’ve ever had! Thank you for this recipe!!
Thank you Liliya! xT
when do you add the jalapeno pepper? I don’t see it in the directions?
Hi there! You add it with the other peppers! 🙂 xT
Made this for a freezer meal swap and it was a hit! Went heavy on the lime juice, omitted the cheese until serving, made some with a can of coconut cream instead of cream cheese for nondairy and everyone sent good feedback. Tieghan delivers again. Thank you!
Can you make this
Ahead and freeze it?
Yes, that should be fine! xT
I think I figured out how to fix the curdling of cream cheese that many posters have mentioned. It happened to me, too. I was able to scoop most of the chunky cream cheese off the top of the chili. I remembered that TEMPERING is critical when adding this (or sour cream) to a hot soup/stew. (Thank you to my Hungarian family for teaching me!) I put the other 1/2 block of cream cheese in the microwave for about 45 seconds & gave it a good stir. From there, I spooned some hot chili broth into the melted cream cheese (about 3 TBSP) & stirred. Now the temp is adequate to pour it into the big pot of chili…no more curdling!! I also made a cornstarch slurry to thicken my chili. Can’t wait to try it! I hope this helps your followers!
Thanks so much for this feedback Brooke! xT
Hi!
Do you add more than 4 cups of broth at any point? I notice the recipe states 4-6 cups.
Thanks!
This is one of the absolute best white chicken chilis I have ever had or made! My husband requests it as a regular meal now. 🙂
Thank you so much! I’m so glad you enjoyed this recipe! Have a great week! xT