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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.
Just made this using a rotisserie chicken in my Dutch oven. Letting it all sit for a few hours so the flavors are all there. Enjoying with Trader Joe’s corn bread on a cold December evening!
Hey Dori,
Fantastic! Thanks for making this recipe, I’m so glad it was enjoyed! Happy Sunday!
My husband and I loved this! The squeeze of lime at the end should be non-optional. The perfect creamy, acidic (not spicy) chili!
Hi Lauren,
Love to hear this! Thanks a lot for making this recipe and your comment!
Have a great Sunday!
Can’t wait to dig in – it looks and smell amazing!
Thanks so much, Rachel!!
Absolutely delicious and easy to make!
Hey Eva,
Fantastic! I appreciate you making this recipe and your comment! So glad it was enjoyed:)
Happy Holidays!
Looks delicious!
Hi! I’m excited to make this but I only have an instant pot. How would you recommend cooking this with an instant pot instead of a slow cooker? Thank you!
Hi Amanda,
So sorry, I have not tested this recipe in the instant pot. I would follow the stove top instructions:)
Please let me know if you have any other questions!
Can I substitute turkey for the chicken?
Hey Fran,
Sure, that would work nicely for you! I hope you love this recipe, let me know how it turns out!
Can’t wait to make it! Can I sub the cream cheese for Greek yogurt?
Hi Jordan,
Sure, that will work nicely for you! I hope you love this recipe!
Absolutely delicious, and I didn’t change a thing. The perfect warm and hearty dish without feeling heavy.
Hey Becca,
Happy Sunday! Thanks for the thoughtful feedback after trying this recipe, I’m happy to hear it was a win!
Can I use shreeded Rotisserie chicken instead?
Hi Bee,
Totally, that will work nicely for you!
I hope you love this recipe, please let me know if you give it a try!
SO yummy! We followed almost exactly and it was a huge hit.
Hey Annie,
Love to hear this! Thanks a bunch for making this recipe and your comment!
Happy Sunday!
I made this recipe on repeat. It has all the flavors! Good comfort, food for the chilly days ahead. Thank you so much for this creation and for the inspiration! You are a rockstar among chefs.
Hey Lauri,
Awesome! Love to hear this recipe always turns out well for you, thanks for making it and your comment!
Have a great weekend!
Can you freeze this? And if so, what are the reheating instructions? Thanks!!
Hi Caitlin,
Yes, you can freeze this! I would just reheat on the stove top until hot. Please let me know if you have any other questions!
Excellent
Hi Connie,
Happy Friday! I appreciate you making this recipe and your feedback, love to hear it was enjoyed!
Hey! If I am making this in the crockpot, what size would I need? I have a 6 qt crockpot so would I need to double the recipe or should I just make the regular amount for it to all fit? This is going to be for a chili cook off so I want to make as much as I can fit!!
Hi Addison,
With a 6 quart pot, I would just make the recipe as is, I wouldn’t double it:)
Please let me know if you have any other questions!
Hello! I love all of your recipes. They always turn out so well. I have a question about this one… Could I substitute sour cream for the cream cheese? I’m just not a huge fan of cream cheese and soup.
Hey Sara,
Totally, that will work well for you! I hope you love this recipe, please let me know if you give it a try!