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This simple one pot Creamy White Chicken Chili is the perfect bowl to warm up to on a cold fall/winter day. Made with poblano peppers, jalapeños (for just the right amount of heat), and shredded chicken. It’s spicy, creamy and so delicious. Top each bowl of chili with plenty of cheddar cheese, fresh cilantro, and avocado too. Great on its own, but even better with a side of homemade beer bread.
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.
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.
Pour in the broth and simply let the chicken simmer until it’s cooked through and shreds easily.
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.
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.
And guys, that’s pretty much it for this one. Simple as can be, but every spoonful is so delicious. Think a little spicy, a touch creamy, filled with chicken, peppers, cheese, and all those toppings. I love a simple November dinner when the days are busy and the nights are cold!
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
Servings: 6
Calories Per Serving: 547 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
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!
This post was originally published on November 11, 2021
Delicious! My daughter thought all of the toppings really made the soup tasty!
Hey Chelsea,
Wonderful! I appreciate you trying this recipe and your feedback, so glad to hear it was enjoyed!
Have a great weekend!
I’ve made this 5+ times and the last time we had it, my 10yo son actually wanted to make it and was able to do so with just a little help from me! He was so proud to make one of his favorites. Easy and so so so hearty, cozy, & delicious. Thanks for another good one.
Hey Maggie,
Wonderful! I appreciate you trying this recipe and your feedback, so glad to hear it was enjoyed!
Have a great weekend!
I made this today while waiting for the ice storm and watching X-Games from Aspen. Thanks for such an easy and deliciously comforting chili! We like extra beans so I used a second can of drained white beans coarse mashed before adding.
Hey Jennifer,
Fantastic! Love to hear this recipe was a hit, thanks a bunch for making it!
Have a great weekend!
This was really good!
Hey Melissa,
Fantastic! Love to hear this recipe was a hit, thanks a bunch for making it!
Have a great weekend!
I am in love with this recipe! My entire home smells delicious! Some notes:
• Making this for the first time, it took me a bit longer on the prep side
• Since one reviewer mentioned the cream cheese being clumpy and unappealing, visually, I heated the room temperature cheese, as directed, for 15 seconds. I took a small amount and added to the pot and they were right, it was a little yucky looking. I heated it an additional 15 seconds and put it in a little at a time and used a silicone spatula to smear the cream cheese on the side of the pot. That seemed to help a bit, but it still was piece-y. Then when I added all the rest of the ingredients and continued cooking, it all just came together perfectly. Probably didn’t have to double heat, nor smear inside the pot.
•I only needed the four cups of broth. I may consider adding more beans in the future or possibly trying just three cups of broth, adding the fourth as needed.
•The flavors are layered and complex, the chicken tender, the heat just right for my spice averse hubby (I used the optional jalapeño without seeds). I have sliced jalapeño on the side for me
Really happy with the results!
Hey Pam,
Happy Friday! I’m so glad to hear you enjoyed this recipe, thanks a lot for making it!
Thanks so much for sharing all of your helpful notes.
Perfection. A staple in my house. I’ve made it 5+ times.
Hey Katherine,
I’m grateful you tried this recipe and took the time to comment. Delighted it turned out!
what do you recommend for freezing instructions? I am going to make in the crock pot and want to freeze the extra. Thank you!
Hey Hannah,
I would freeze after the chili is cooled, otherwise, no adjustments need to be made.
Please let me know if you have any other questions!
This soup is seriously the bomb!! Have made it many times. Every time I make it though I can never get the cream cheese to melt all the way and I end up with little clumps. Do you have a suggestion on how to ensure the cream cheese gets creamy?
Hey Erin,
Fantastic! Thanks a bunch for making this recipe, love to hear it was a winner! Try warming your cream cheese first before adding it.
Have a great Wednesday!
I can’t seem to find poblano peppers anywhere near me. What can I use as a substitute?
Hi Heather,
You can use jalapeños in place of the poblanos. I hope you love this recipe, please let me know if you give it a try!
I absolutely love this recipe!
I made it tonight on my little solo adventure staying in a tiny cabin in Alaska. Perfect dinner for a snowy, cold winter night. I love spice so I added extra cumin, smoked paprika, and chili powder to mine. It was delicious, cozy, & so nourishing. Thanks, Tieghan!
Hey Sydney,
Awesome!! Thanks a lot for making this recipe and your notes, so glad it was enjoyed!
Alaska?! How fun! Enjoy yourself:)
Have a great Sunday!☃️
How much protein do you think is in a 1 cup serving?
I didn’t have any cream cheese, but I did have a Boursin cheese, so I used that. Delicious!
Thank you for this wonderful recipe. A friend introduced me to it, and I will never make chicken noodle soup again! What a hit.
Hi Andrea,
So sorry, I am not sure! Thanks so much for making this recipe and your feedback! Have a great Sunday!
The cream cheese didn’t melt into the soup. It was all lumpy and did not look appetizing.
Hi Sarah,
Very sorry to hear this! Was your cream cheese at room temperature? Let me know if this helps!
After I take out the chicken to shred i cut up the cream cheese and whisk it in the broth while hot. Add a little at a time and whisk well. I never have yucky lumps.