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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.
Was a little to bland for me. I ended up having to add a lot more cumin and spices.
Hi Amy,
Thanks for trying this recipe and sharing your feedback, so sorry to hear it was not enjoyed. xx
this was amazing! my boyfriend had 3 bowls and is already requesting this for dinner again. thank you for sharing!
Hey Jackie,
Wonderful! Thanks a lot for trying this recipe and your comment, love to hear it turned out well! Happy December:) xT
How can I make this dairy free (sub out or eliminate the cream cheese)? I was thinking about adding 4 oz of extra beans and pureeing them?
Hey Jess,
That sounds like a great idea! You could also use a dairy free cream cheese:) I hope you love this recipe! xx
I made this dairy free by adding an extra can of white beans and pureeing them. I also added about 1/4 cup of coconut cream.
This was delicious! The market did not have fresh chili, so I subbed can of green chilis. This is a winner! Thank you.Will make throughout winter.
Hey Lauren,
Happy Sunday!! Thanks a bunch for making this recipe and your comment, I’m so glad it turned out well for you! xx
Hi Tieghan! I have made this scrumptious recipe multiple times and everyone loves it so much!!! Thank you!
My question today is can I freeze this as I would like to make a large batch and be able to pull it out of the freezer.
Hey Joyce,
Fantastic! I am so glad you enjoyed this recipe, thanks a lot for making it! Yes, you can totally freeze this! Happy Thanksgiving! xxT
Can you sub out the cream cheese for greek yogurt?
Hi Taylor,
Sure, that will work nicely for you! I hope you love this recipe! Happy Thanksgiving! xT
This is such an incredible recipe. Everyone who I make it for loves it. I add ghost pepper salt and tajin though and it is seriously killer.
Hi Kelsey,
Wonderful! Thank you so much for making this recipe and your comment! So glad to hear it was enjoyed! Happy Sunday! xx
Delicious and easy! I used two cans of green chiles instead of salsa verde and added a can of corn and it was terrific! Will be adding this to my recipe rotation!
Thanks so much, Olivia! Love to hear this recipe turned out well for you! happy Sunday! xT
Can I add buffalo hot sauce to this recipe..I see another chicken chili that you use it..thanks
Hi Sue,
Sure, if that’s what you wanted to do! I hope you love this recipe! xT
Love this recipe! My only question, the jalepeno listed in the ingredients list … I don’t see in the instructions …does it get sautéed with the poblano pepper or is it an optional topping? Thanks!! Again, it was delicious!
Thanks so much, Kiera!! You can add the jalapeño with the poblanos:) Have a great weekend! xx
Making this now
For the crockpot version when do you add jalapeño 😬 regardless can’t wait to try this even if I burn my mouth off my house smells amazing
Thanks, Lauren! You can add the jalapeños with the poblanos. Please let me know if you have any other questions! xT
I made a double batch of this and won my office chili cook off contest!
How much does using chicken thighs vs chicken breasts affect the taste and texture of the chili?
Also, which is preferred?
Hi Andrew,
It is really your preference, the recipe works well with either one:) Please let me know if you have any other questions! xx
Thanks so much, Amanda! I’m so glad you enjoyed this recipe and appreciate you making it! Have the best day! xx
Made it tonight for dinner! 😋
Hi Kristen,
Thank you so much! I’m so glad this recipe turned out nicely for you, thanks for your comment! xT
I can’t seem to find poblano peppers. Is there a good substitute for them? Can’t wait to make this tonight!!
Hi there,
Sure, you could use green bell peppers or jalapeños, just depends how spicy you like things:) I hope you love this recipe! xT
Looks so yummy! I planned on making it tonight. Have you heard of anyone making it with shredded rotisserie chicken (from Costco or store)? I’m sure those peppers & seasonings really flavor the chicken but mine would already be cooked. Hmm….
Hi Kyla,
That would be just fine for you to do. Please let me know if you have any other questions, I hope you love this recipe! xx