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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.
Hi. Going to make this in my instant pot. Any idea what the heat/cook time would be ? High pressure , maybe 15 min ? Thank you ! Love making your recipes !
Hey Michelle,
I’ve never tested this recipe in the instant pot, but yes, that sounds like it would work nicely for you! I hope you love this chili! xT
Tiegan might have a better suggestion, but given the ingredients 10 minutes might be enough! (Which is usually what I do for chicken breasts in general).
10 minutes should be perfect!
Do you need to sauté the onions and peppers prior to putting it into the slow cooker?
Hey Erin,
Nope, no need to do that:) I hope you love this recipe, please let me know if you give it a try! xT
Hi! Any idea the rough serving size? Thank you!
Hey Amy,
I would say about 1 cup. Please let me know if you have any other questions! xT
This might be one of the most delicious things I have ever made/eaten. WOW! I added corn because… well, why not?!😂 So scrumptious!
Hey Amanda,
Happy Fall Thursday!
Thanks a lot for giving this recipe a try and your comment, so glad it turned out nicely for you! XxT
Could you do this in slow cooker? Like a dump meal and let it cook 3 to 4 hours on high?
Totally!!
This was really delicious! My sons generally don’t love “soup” for dinner, but they raved about this. It is a keeper!
Hey Krista,
Fantastic! So glad to hear this recipe turned out well for you, thanks for making it! xx
SO tasty! 10/10 🙂
Hey Shannon,
Awesome! Thanks so much for trying this recipe and your comment! Glad to hear it was enjoyed. Have a great week! x
This is one of my favorite recipes to make once fall comes around. My family asks me to make this for them often. I’ve made it in both the crock pot and the stovetop, and I think the stovetop method is definitely superior. I could eat this every day!
Hey Nora,
Awesome! So glad to hear this recipe always turns out well for you, thanks for making it so often! Have a great weekend! xT
This was super yummy and easy to make. Easy to sub ingredients too – I added rice to the side and mixed it in for leftovers and it was a big hit. Would definitely make it again! Wondering if it would freeze well? It would be a yummy, hardy meal to pull out in a lunch during winter!
Hey Breanne,
So glad to hear you enjoyed this recipe, thanks for making it! Yes, you could totally freeze this! xT
Absolutely scrumptious! A huge hit in our home last night and going down in the favorite recipes.
Hey Amanda,
Wonderful! So glad to hear this recipe turned out well for you, thanks for giving it a try! Xx
Can I use greek yogurt instead of the cream cheese? Thank you!
Hey Maura,
Totally, that will work nicely for you! I hope you love this recipe, please let me know if you give it a try! xT
I make this every time the weather turns. It is our very favorite. The flavor blending is superb!
Hey Judi,
Happy Sunday! Thanks so much for making this recipe so often:) So glad it always turns out nicely for you! x
i forgot to microwave the cream cheese is that ok
Yes, it will be just fine:)
Love this recipe!! I won a chili contest at work with it! I use rotisserie chicken and add corn as well. It is on rotation at our house🩷
Hey Karen,
Awesome! So glad to hear this recipe always turns out nicely for you! Thanks a lot for making it so often:) xT
So delicious! We absolutely love this recipe, the cream cheese just puts it over the edge.
Hey Jamie,
Awesome! Love to hear that this recipe turned out well for you, thanks for making it! Happy Sunday! x
At what point do I put in the jalapeños? It’s in the ingredients list but not in the instructions. Wasn’t sure if it’s needs to be cooked or on top at the end…sorry if that’s a dumb question:) thanks!
Hi Elizabeth,
So sorry about that! You can add the jalapeños with the poblano peppers:) I hope you love this recipe! xT
Omg this is the perfect fall soup!!
So much delicious flavor. We love spicy so alter as you need.
We served with pan fried corn tortillas.
Hey Jen,
Fantastic! So glad to hear this recipe was enjoyed, thanks for making it! Have the best week! x
Hi I am wondering can I use coconut milk instead of cream cheese in this recipe , cannot wait to make it!
Melissa
Hi Melissa,
Sure, that would be okay for you to do. Please let me know if you have any other questions! xT
Great thank you so much for responding so quickly, would you use the same amount ? Sorry im not super experienced
I would just use the cream that is at the top:)