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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.
Making this for the umpteenth time!!! Soooo good! Once again, I am using the slow cooker. I sautéed the peppers, onions then added the garlic and spices. As a last minute thought, I threw in and melted the cream cheese. Voila! Yumminess will be ours on this snowy Wyoming evening. I see fireside dinner and a movie in our future. Enjoy!!!
Happy Friday! Thank you for trying out this recipe, and have a great weekend! xT
You have jalapeños in the ingredient list but not in the instructions. Just wondering do they go in when poblanos go in?
Thanks!
Hi there! They go in with the poblanos! xT
I LOVE this recipe – my go-to White Chicken Chili! I want to make it for some friends in a few days who have a dairy allergy, though. Any suggestions for a non-dairy cream cheese substitute? I’ve used cashew cream in soup before…maybe that?
Hi there! You could definitely use coconut milk or coconut cream! xT
I’m replying because we’re a dairy free family and the BEST dairy free cream cheese is the Kite Hill brand 🙂
I also use it in our mashed potatoes and dinner guests have never known it was dairy free!
Cashew cream is my 2nd favorite ingredient for creamy dairy-free recipes.
So good! Whole family enjoyed it! Added extra can of beans and did green peppers since I didn’t have poblanos and regular salsa. Will definitely make again!
Thank you so much for trying out the recipe and leaving a comment! Have a wonderful week! xT
Really excited to finally try this recipe for dinner tonight! Do you happen to have a version for the instant pot (cooking using either the high/low pressure settings instead of slow cook)?
Hi there! I’m so sorry I don’t! xT
I’m currently doing this method right now. I was going to just use the slow cooker setting but then I called my brother, who’s made this chili in the instant pot using the pressure cooker settting. He puts the pressure setting on high for 30 min and it came out super duper tender.
Do you know if he put all the ingredients at once for 30 mins in the pressure cooker? Or did he first cook the chicken for 30 mins in the pressure cooker and then added the rest?
Is there any way I could make this and freeze it for later? I want to make it for a party, but don’t want to make it the week of. Thanks!
Hi there! Yes, you could definitely freeze and then reheat with a little bit of chicken broth in a pot! 🙂 xT
Absolutely delicious! Flavorful and easy to put together, perfect for a cold winter dinner!
Hey there! So glad you enjoyed this recipe! Thank you so much for giving it a try! xT
So so good! Delicious! This will be in my regular rotation now!
Thanks sooo much Lauren! So glad you loved this recipe! xT
My husband and I made this recipe for our Christmas dinner and it was delicious! We’re going to make it again this weekend to keep us warm during the 15° to 30° weather coming up.
Thanks so so much! Always love to hear when a recipe is enjoyed! Have a great weekend 🙂 xT
Hi – Am I missing where the jalapeño goes in the recipe?
Hi there! You add the jalapeños with the poblanos 🙂 xT
This recipe is on repeat in my house! I make it at least every other week and can’t get enough! It is just perfect!
Thank you so much Bailey! So glad you’re loving this recipe! xT
I left this thick and served it over Costco lobster ravioli the next day. Sounds odd, but it was delicious. Even my picky, plain food husband liked it.
Thanks for trying out the recipe Barb! xT
Made this for dinner Halloween night, mainly for adults to enjoy while kids went trick or treating. It was the by far the favorite but sadly, no left overs. Not a big spicy person so left out peppers and went with mild salsa verde. Was amazing!!! Every recipe of yours that I test out is a hit!!! So glad to have stumbled onto your site a couple years ago!!!
Hi Angela! So glad you enjoyed this recipe! Thank you for trying it out and leaving such a kind comment! xT
This was great! I added frozen white corn and the juice from a lime at the end; otherwise followed the recipe closely.
Thank you sooo much for trying out this recipe! Hope your New Year is off to an awesome start! xT
Hi!
Do you add more than the 4 cups of broth at any point? The recipe states 4-6 cups.
I’m just making it for the first time for a girls’ night to watch the Eras movie!
Thanks!
I just made the recipe and with four cups it was still liquidy.
I’d add extra chicken, beans, and cream cheese. Definitely don’t need more than 4 cups of broth
Yeah I agree it was more liquidy then I would care for which was a total bummer. The picture is misleading.