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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.
This was really good and the flavours are definitely chili like but I feel like this should be called Chicken Chili Soup. I made the recipe without reading the preamble (sorry didn’t have time) and was surprised by the soup consistency as opposed to a thicker chili. Was left wondering what I did wrong until I went back and read through the preamble! Still delicious and will make it again.
Hi Alice,
So kind of you to try this recipe and leave feedback—glad it was a hit!
My chili looks like soup and I didn’t even add 4 cups of broth I added 3.5 cups and it is still like soup. Is this what I should expect?
Hi Lisa,
Chicken chili is typically not as thick as a traditional chili. So sorry it wasn’t what you were expecting!
VERY tasty ‼️🤙
Thanks so much, Constance!
Absolutely delicious!
Hey Chris,
Wonderful! Love that this recipe turned out well for you, thanks so much for sharing back!
Hi, I noticed last night while making this that the instructions don’t mention step to add the jalapeño. I assumed up front, while cooking poblanos, but you might want to update recipe instructions so reader doesn’t miss it, like I did :). Delicious just the same!
Thanks so much, Mariann!! Yes, the optional jalapeños are added with the poblanos. So glad you enjoyed this recipe!
A northwest rainy fall winter day must! Tried other white chicken chilis but always come back to this recipe.
Thanks so much, Josh! Love to hear this chili is always a hit, I appreciate you making it!
This was absolutely delicious. The little hint of smoke from the paprika really made it. Don’t skip the toppings!
Hey Ede,
Happy Monday! Big thanks for making this recipe and sharing back. So glad it hit the spot!
So quick & easy, especially with a rotisserie chicken from the grocery store. Delicious!
Thanks so much, Mari:) Love to hear you enjoyed this recipe, I appreciate you making it! Happy Sunday!
I made this last night and wow – so good. I added the full block of cream cheese (because why not), though I’m not sure it was completely necessary. I’m not a leftover lover, but I cannot wait to eat this again for lunch and dinner today.
It’s kind of a lot of steps but overall an easy recipe. Could easily be halved.
Hey Linsey,
Wonderful! Love to hear this recipe turned out nicely for you, thanks for making it!
We made this last night, perfect for the first snowy night in WNC. Added some crispy tortilla strips for a little crunch factor too.
Hey Patrick,
Yay! So glad to hear this chili turned out well for you! I appreciate you making it and your feedback!
Hi! This looks delicious. Do you think substituting full fat coconut milk for the cream cheese would be a sufficient dairy-free substitute? (Along with omitting the cheese)
Hi Summer,
Sure, I think that would be okay for you to do! I hope you love this recipe!
I made this tonight exactly how the recipe was written and it was delicious! Even my 19y/o picky son loved it and told me I could make this recipe again!
Thanks so much, Kelly!! I love to hear this recipe was enjoyed. Have a great week!
Made this tonight! It’s so delicious 🤤 what do you recommend to make it a little thicker?
Thanks so much, Sonia! Love to hear this was enjoyed! To make it thicker, I would use less broth next time. I hope this helps!
I have another white chili recipe that I use where you blend half of the beans to make the broth thicker!
Made this tonight and it was absolutely delicious! Perfect for our first Alabama cold snap. I’ll 100% be making it again.
Hey Karen,
Fantastic! I appreciate you trying this recipe, I am so glad to hear it turned out well for you!
Flavor was amazing. I think it needed another can of beans. I did not add the cheese in the soup. I used it as a topping.
Hi Dana,
Awesome! Thanks a lot for making this recipe, I’m so glad it was a hit. Have the best week!
Hi! I’m making this in a crock pot and it seems the cream cheese didn’t really blend in well. It’s been in the crock pot for 4 hours now. I gave it a stir but it’s still pretty separated. Is this normal? How can I adjust it?
Hi Kourtney,
Thanks for trying this recipe! Was the cream cheese at room temp? I would think after 4 hours it would have combined. I would try whisking it well. I hope this helps!
I’ve made this a few times and it’s always delicious. What do you think about adding tiny diced potatoes to the mix?
Hey Liz,
Love to hear this! Thanks a bunch for making this recipe and your comment. Sure, that would be delicious. Have the best weekend!
You can add warm broth to cream cheese slowly in a separate bowl until it is melted and not lumpy. Then add it to the soup.