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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.
We’ve made this recipe a million times, so when a friend reached out for a white chili recipe I was quick to share!
She won best chili! Don’t skip the toppings!
Hey Megan,
Thanks so much for making this recipe so often and sharing your feedback! Thanks for sharing with others:)
This was so easy and absolutely delicious! I used the slow cooker method and used regular salsa since I did not have salsa verde on hand. I topped with pickled red onions and it really has great flavor. Perfect for fall!
Hey Cathleen,
Happy Friday! Thank you so much for giving this recipe a try and sharing your thoughts, so happy it worked for you!
This recipe was not the best. Turned out too watery and I had to add thickening agents. It’s chili not soup.
Hi Marie,
Thanks for trying this recipe and sharing your feedback, sorry to hear it was not enjoyed!
Very good and easy to prepare. I followed recipe exactly as written.
Hi Jennifer,
Happy Sunday!! I am so glad to hear this recipe turned out well for you, thanks for choosing to make it!
I made this yesterday and it was delicious!
Instead of using uncooked chicken I bought a roasted chicken and shredded all of it for the dish. I find it is not only a time saver but using it adds so much flavor. I also added 8 ounces of cream cheese instead of 4 and opted to used only 4 cups of broth. The end result was perfect!
Hey Kim,
Love to hear this! Thanks a bunch for choosing to make this recipe. Have a great weekend!
My fav chicken chili recipe!! I’ve made this plenty of times but never doubled it, possibly even tripling it for a party! Do you think rotisserie chicken would be just fine or should I suck it up and cook a lot of chicken breasts?
Hey Katie,
Wonderful! I’m so glad to hear this recipe it always enjoyed, thanks a lot for choosing to making it! Rotisserie chicken would be perfectly okay for you to use here:)
Absolutely delicious! 😋 will definitely be making again. Even my 5 and 3 year old enjoyed. We ate it along with beer bread too 🙂
Hey Bec,
Wonderful! I’m so glad to hear this recipe was enjoyed, thanks a lot for choosing to making it!
The taste is amazing. How do I make it thicker ??
Hi Nicola,
Love to hear this! Thanks a lot for making this recipe and taking the time to comment.
This chili is meant to be on the thinner side, you could always use less broth next time. Have a wonderful Sunday!
Sour cream
The recipe definitely tastes good, but as some others have mentioned, it’s thin. More like a soup than a chili. I’m using this as a starting point next time, but at least doubling the beans, doubling the cream cheese and cheese, and adding some roux. Diced tomatillos instead of salsa verde. I used two jalepenos, seeds retained, instead of one and think I may double that yet as well.
Hey Troy,
Thanks for making this recipe and sharing your feedback! Yes, it is a chicken chili, so it’s definitely not as thick as a classic chili, it is intended to be this way:) Glad to hear you will make again!
Good flavor but its sooo thin its like water
Hi there,
Thanks so much for making this recipe! Yes, it is definitely on the thin side, it’s not a typical chili thickness.
Tieghan,
I’ve been making this for at least 3 years now, my daughter’s girls volleyball team loved it in the fall during games. My daughter is now off to college in Aug and has asked that I freeze a few portions so she can pull them out of the freezer…think that’s testimony as to how good it is. I will say I cheat and use rotisserie chicken, and I also add way more beans, 2 or even 3 cans. Anyway just wanted you to know
Tx
Hey Jo,
Happy Friday! Love to hear this recipe is always a winner, thanks a lot for making it for so many years!
This is my all-time favorite soup recipe. Its the end of July and blazing hot outside but I’m making this soup tonight because it is SO delicious!!!
Hey Jennifer,
Wonderful! So glad to hear this dish turned out well for you, thanks for choosing to making it!
Hello! I LOVE this recipe. Wondering how it freezes? We are heading on a big RV trip and I’m doing some meal prep ahead of time. Would love to make this one at home and just warm it when we’re ready to eat. Please let me know!
Hey Carmen,
So glad to hear you have been enjoying this recipe! Yes, you can totally freeze this, that will work nicely for you!
If I’m making this the day before a chili cook-off, should I wait until the following day to add the cream cheese? Or would it reheat well in the crockpot on the day of the cook-off?
Hey Heather,
Honestly, either way is perfectly okay! It will be totally fine if you want to fully complete the recipe in advance.
Please let me know if you have any other questions!
Is there a substitute for cream cheese? Maybe greek yogurt instead?
Hey Lisa,
Totally, greek yogurt would also work nicely for you! I hope you love this recipe, please let me know if you give it a try!