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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
Making this in the crockpot is super easy. A fantastic chili/soup that I’ll be making over and over. The changes I made were using boneless, skinless thighs, a bit extra cream cheese, old cheddar cheese and about 4 tablespoons of sugar as I preferred it sweeter. I took the lid off in the last hour to mush up the cream cheese and chicken and didn’t have to remove the thighs to shred it. At this point I tasted it and that’s when I added the sugar. One box of broth is all I needed. It was a hit for everyone.
Hey Cody,
Wonderful! Love to hear that this recipe was a hit, thanks for making it! Have the best week:) xTieghan
Wonderful! Simply wonderful! A spicy soup with so much flavor. Paired it with your beer bread, as suggested, and have been slowly eating it all week. Will certainly make again!
Hey Gretchen,
Happy Sunday! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! xTieghan
I made a double batch of this by doubling everything but the broth, and since I’m a vegetarian I used yellow squash instead of chicken. It was incredible! Everyone loved it and I’ll definitely make it again.
Hey Paige,
Awesome! It’s so great to hear that this recipe was enjoyed, thanks a lot for making it! Have the best weekend❄️ xTieghan
This was so yum!! Just made it tonight. Will def throw it on the rotation 🙂 Do you think it would freeze well?
Hey there,
Happy Sunday! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! Yes, freezing should work well for you! xTieghan
Loved how easy this was! Due to availability, I only used one large poblano, and no jalapeno. That gave it a nice hint of heat, but not spicy. Felt more kid-friendly for my household that way, so I’ll probably stick to that. Also added some corn, and that was some nice sweetness!
Did the crockpot method and it was literally just dump and go. Loved that it had a more unique flavor than other white chilis; I think it was the fresh pepper! Will be adding this to our soup rotation.
Hey Madeline,
Awesome! It’s so great to hear that this recipe was enjoyed, thanks a lot for making it! Have the best weekend❄️ xTieghan
This was incredible! Will be saving the recipe for sure!
Hey Kirby,
Awesome! It’s so great to hear that this recipe was enjoyed, thanks a lot for making it! Have the best weekend❄️ xTieghan
I love this chili recipe. I will be making it for a lunch with my girlfriends. What salad would be good with this? Thanks so much, I love all your recipes!
Hey Pam,
Awesome! It’s so great to hear that this recipe was enjoyed, thanks a lot for making it! I would do this one:
https://fett-weg.today/winter-salad-maple-candied-walnuts-balsamic-fig-dressing-big-giveaway/%3C/a%3E%3Cbr /> Have the best weekend❄️ xTieghan
Made this tonight and was delicious! Used coconut milk instead of cream cheese that made more of a soup. Thanks Tieghan! Added to our meal rotations 🙂
Hey Laura,
Happy Friday! I am thrilled to hear that this recipe was enjoyed, thanks to much for giving it a try!! xTieghan
This was super delicious! Full of flavor and a tiny bit spicy, but absolutely perfect. Happy we have leftovers so I can have some more tomorrow 🙂
Hey Heidi,
Happy Friday! I am thrilled to hear that this recipe was enjoyed, thanks to much for giving it a try!! xTieghan
The recipe calls for jalapeños- but you do not mention them all during your steps and or video?
Hey Kris,
The jalapeños are optional, but if you choose to use them you can add with the poblanos. I hope you love the recipe, please let me know if you give it a try! xTieghan
In the recipe are you adding the beans AFTER its cook – crockpot version..
Hi Samantha,
Yes, that is correct. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I don’t often comment on recipes but just had to with this one because, holy moly, it was so delicious! The whole family loved it. Amazing flavors and super easy. Definitely adding this to our regular rotation. Make this straight away!
Hey Laura,
Seriously amazing! Thanks a lot for trying this recipe out, I love to hear that it was enjoyed! xTieghan
Tiegan,
Made this today and it goes straight into the regular rotation. It is a winner right up there with your no guilt fettuccine which I still think is your all time best recipe but this one is a close second.
Hey Bruce,
Seriously amazing! Thanks a lot for trying this recipe out, I love to hear that it was enjoyed! xTieghan
I just made this in the slow cooker! It was amazing. Super easy and flavorful – and tons of leftovers for freezer meals. The beans add a nice extra boost of protein which I appreciate. I did a bit of adjusting here and there, added a bit more seasoning and cream cheese for richness. But the recipe stands and I’d totally make it again – especially on a game day!
Hey Amy,
Wonderful! It’s so great to hear that this recipe was enjoyed, thanks for making it! xTieghan
Wow. This was soooooo good. Omg. I doubled the chicken and put an extra can of white beans in and because of that, I bumped the servings up to 8 and followed the measurements for everything else. Holy cow. The flavor was incredible. I can’t wait to make this again.
Hey Erika,
Wonderful! It’s so great to hear that this recipe was enjoyed, thanks for making it! xTieghan
Hi! For the slow cooker option, I don’t see when I put in the jalapenos if I choose to add them. Do they get added in with the poblano peppers at the beginning? Let me know, if you see this 🙂 Thanks Tieghan!
Hey Sage,
Yes, just add the jalapeños with the poblanos. I hope you enjoy this recipe, please let me know if you give it a try! xTieghan