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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
I’m allergic to beans ? and wondering if you have any ideas for something else to substitute? I know it’s a classic part of chili so this is probably a big ask! Thanks for any thoughts.
Hey Tabitha! I would maybe just add in your favorite veggies! xTieghan
I don’t have a microwave. Can the cream cheese go in “unmelted”?
Yes, it’ll melt in the soup. 🙂 or you can thin it out on a little sauce pan on low n then combine.
Hi Laura! If you don’t have a microwave I would just leave the cream cheese out to soften up! xTieghan
How can I thicken it up? It’s so soupy and everything sank to the bottom of the crock pot.
You can make a corn starch slurry. Google it. Simple: corn starch and cool water. 🙂
Hi Ginny! Oh no so sorry about that! Is there anything you did differently? xTieghan
Any ideas of what to substitute if we want it to be dairy free?
I was thinking coconut milk?!
Dairy free cream cheese and dairy free cheddar
Hi there! I would just sub with dairy free cheeses and cream! xTieghan
I love this recipe! I modified it slightly. I used rotisserie chicken. I also added diced carrot for a more vegitarian flair. So delicious! I just love your style of cooking.
Hey Karen! Thank you so much for trying out this recipe, I’m so glad you enjoyed it! Happy Monday ? xTieghan
Do I cut up the chicken before I cook it then shred after it cooked?
I cooked the whole chicken breasts in the broth and then shredded them with a fork.
Hi there! You can just leave the chicken as breasts/thighs and then shred the chicken after it’s cooked! 🙂 xTieghan
What are some ingredients that can be substituted for cream cheese? Lactose-intolerant husband!!
I’ve seen lactose free cream cheese sold in most grocery stores. My daughter uses it in cooking and it identical.
You could use coconut cream instead of cream cheese. It usually comes in a small can next to the canned coconut milk.
Hey Lesley! I would just try to find some dairy free cream cheese! 🙂 xTieghan
How long would you cook the creamy white chicken an Instant Pot?
Thanks,
Woody
Hey Woody! I haven’t tried this recipe in the Instant Pot so I’m not sure! So sorry! xTieghan
If you don’t like beans what would you suggest using as a substitute?
I would use garbanzo beans or hominy
Zucchini chunks 🙂
What if your slow cooker only has low or high settings and no option for medium-low heat for the simmer for 20 min step?
The simmer is for the stove-top option. She just mentions low or high heat for the slow cooker, so you should be good! I think the slow cooker will be my method of choice, too. So easy!
Hi Katy! I would probably just sub in your favorite veggies! xTieghan
The instructions for the slow cooker a bit confusing.
I agree. My slow cooker doesn’t allow for simmering. I think we should just throw all the ingredients in??
Some slow cooker inserts you can simmer on a stovetop. I think that’s what she means!
We did something like this with our slow cooker last week. Just turn your slow cooker on high and you can simmer the ingredients before you cook them for the long time. It works!
I suspect that sentence was a copy/paste error. I think we should skip that step for the slow cooker method. 🙂
Hi Will! Sorry about that, is there anything I can do to help clarify? xTieghan
Gah!! Making this tomorrow night with the beer bread!! supposed to be windy and cold here in Nebraska!! You are my FAVORITE food blogger!! I make so many of your recipes!!
Hi Kimberly! Thanks so much, I hope you love this recipe! xTieghan
Can this be frozen?
I’m dying to make a big batch and divide for gifts!!
Hey Ivy! I haven’t ever frozen it, but it should work fine! xTieghan
I’m confused about the slow cooker directions. Simmer partially covered for 20 mins? Is that a misprint? It is exactly as it is written for stove top. I’m going to make this this weekend as the temperature is going to drop. Thanks
I thought slow cooker directions confusing too…I would just dump everything in BUT the cream cheese to cook all day……then, shred the chicken, return to pot and stir in cream cheese , warming it all up together and serve.
Hi Beth! By that I just mean to simmer with the lid cracked an inch or two! Sorry for the confusion! xTieghan
Yum!! Do you have an Instant Pot version?
I feel like I remember her saying elsewhere that she doesn’t do instant pots, but she definitely needs to get on the train! 🙂
Hi Amanda! I’m so sorry I don’t! xTieghan
Could you make this with ground chicken?
Yes, that would work great! xTieghan