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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 Tieghen – I am excited to try this tonight. I have a question. I am using the crock pot method. In your directions above, it say’s to add the beans at the end. Just curious if I read that correctly. I am wondering if the beans should cook with the chicken and broth? Thank you for all your great recipes!
Hey Kelly,
Yes, you read that correctly, you are going to add the beans in step 3. Please let me know if you have any other questions, I hope you love this recipe! xT
Love this recipe! I shred my chicken with my hand mixer. Quick and easy. I cut the breasts in half first and do them one at a time. I also tried the buffalo chicken version. YUM!!
Hey Marsha,
Happy Weekend!🍁 I’m so glad this recipe always turns out nicely for you, thanks a bunch for making it so often! xXT
I used a similar version of this but I slow smoke the chicken before shredding and adding. I also add a can of cream of chicken. Going to use this tonight though.
I hope you love the recipe, Yoni!
Looking forward to trying this this weekend for football Sunday! How far in advance can you make it?
Hi Abi,
This is good for 4 days in the fridge. Please let me know if you have any other questions! XxT
Hi! I am going to make this but get a little paranoid about chicken, can I use rotisserie? If so, what would you change?
Hi Michelle,
Sure, just keep the instructions as written, you obviously will want to pre-shred your chicken but that will work nicely! I hope you love this chili! xT
I’m super (souped) impressed with this recipe! I like to make chili when hosting my friends (all hungry 20 year olds) but wanted to try something other than the traditional red and beefy recipe I usually make. This was delicious and will be my new go-to. I deviated from the recipe by adding a small can of dice hatch chilis, reducing the broth to 3 cups, and adding more salsa verde. Absolutely phenomenal, thanks for sharing!!!
Hey Danielle,
Happy Monday! Thank you so much for trying this recipe and your feedback, so glad to hear it turned out well! Happy Halloween week! 🎃
Made this for a work party and everyone wanted the recipe. It was delicious!! This will definitely be marked as one of my favorites.
Hey Nicole,
Wonderful! So glad to hear you enjoyed this recipe, thanks for trying it! Have the best autumn weekend! xT
Will it mess up the recipe if I skip the cream cheese all together?
Hi Ali,
That will be just fine for you to do! I hope you love this recipe! xT
This was so good in the crockpot. I used chicken thighs and two jalepenos instead of poblanos and it was delicious! Thank you!
Thanks so much, Carley! Love to hear you enjoyed this chili, I appreciate you making it! xT
Hi, have you ever made this without the beans? Will it change the consistency?
Hi Susan,
If you want to skip that beans, that would be just fine for you to do:) I hope you love this recipe! xT
When do I add jalapeños??? It’s in ingredients, but not in description.
Hi Zhanna,
If you plan to use the jalapeños you can add those with the poblanos. I hope you love this recipe! xT
Does the leftover soup store well in the refrigerator
Hey Jackson,
You bet! I hope you love this recipe, have a great weekend! XxT
The taste is good. Attempted with the slow cooker recipe. Would recommend to sauté the garlic, onions, and peppers first. Was not ready with recommended cook times.
Hey Sarah,
Thanks for trying this recipe and sharing your feedback! So sorry to hear the veggies weren’t ready by the end of the cook time. Have a great weekend! xx
Had to sub Anaheim peppers for poblanos but it still turned out wonderful! Adding this to our rotation.
Thanks so much, Lindsey! So glad to hear this dish turned out well for you! Thanks for giving it a try! XxT
absolutely love this recipe, i serve it with corn custard for a side
Hey Sarah,
Yay! So glad to hear this recipe always turns out well for you, thanks for making it so often! Have a great day! Xx