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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 love this!!! Second time I’ve made this. Only heads up, it does not say when to add the jalapenos!
Hey Corinne,
Happy Friday! I love to hear that this recipe was a winner, thanks so much for giving it a try! xTieghan
This should be advertised as a SOUP, not a chili.
Hi Meghan,
Did you give the recipe a try? Was there something you didn’t like? Please let me know how I can help for next time! This is a classic white chicken chili:) xTieghan
It turned out very thin for me. Welcome any tips!!
Hi Meghan,
Was there anything you adjusted in the recipe? This has a soup consistency, it is not like a classic chili. Please let me know how I can help! xTieghan
Yum! As delicious as all your other recipes. Thank you!
Hey Steph,
Awesome!! Thanks a bunch for making this recipe, I am so glad to hear that it was enjoyed! xTieghan
REALLY good. Perfect for cold nights. Made a few changes to mine: 2 cans of beans instead of 1; added 1 can of corn. Didn’t want to buy an entire bag of jalapeños so I substituted with one can of hatch chiles. 5 cups of broth (came out with delicious broth but not TOO soupy). Only 2 tbsp of cream cheese to add a touch of creaminess. Also skipped the salsa verde and didn’t miss it. Can’t skip the toppings tho!
Hey Abby,
Awesome!! Thanks a bunch for making this recipe, I am so glad to hear that it was enjoyed! xTieghan
So delicious, per usual with HBH recipes! Couldn’t find poblanos at the store so we subbed 2 green bell pepper, 2 Serrano and a jalapeño and it turned out great (we also love spicy food). Made on the stove and it was easy and delicious! Thanks for another great recipe!!!
Hey Grace,
I love to hear that this recipe worked out for you, thanks a bunch for giving it a try! xTieghan
Delicious! I made it on the stove and it was perfect for the cold weather we are having right now.
Hey Lindsay,
I love to hear that this recipe worked out for you, thanks a bunch for giving it a try! xTieghan
I attempted this in the crockpot. This recipe didnt have much flavor even though I doubled all the spices and added an additional jalapeno with additional salsa verde. Also i think i would’ve preferred it to be thicker OR a broth base. The 3oz of cream cheese gives an illusion of creamy however it didnt break down well in the crock pot. So it was neither creamy or brothy- just this weird middle ground.
Maybe it would be better in a dutch oven approach so the flavor meld together over flame instead of slow heat for 7 hours.
Hey Sura,
Thanks for giving the recipe a try, sorry it wasn’t enjoyed! xTieghan
My wife found HBH on Instagram which led me to your website and this delicious chili recipe as our first prepared dish. Being from Southern California we enjoy spicy recipes so the Jalapeno added a nice gently kick and the Poblano a familiar flavor. My next time making this recipe I plan to add tortilla chips making it appear to be like a Chicken Tortilla soup. Thank you very much Tieghan and I’m looking forward to exploring all of your delicious recipes!
Hey Dean,
Fantastic! Thanks so much for making this recipe, I am so glad it was enjoyed!❄️ xTieghan
Made this tonight and it was delicious! I will definitely be adding this to my soup rotation! My only comment (or question) is when are you supposed to add the jalapeño? It isn’t mentioned in the instructions so I forgot all about it and it never made it into the soup. Thanks!
Hey Maggie,
Fantastic! Thanks so much for making this recipe, I am so glad it was enjoyed! You can add the jalapeño with the poblanos. ❄️ xTieghan
Just made this and it was delicious! I also made your beer bread recipe to go with it. Yum! Thanks for the recipes!
Hey Amber,
Fantastic! Thanks so much for making this recipe, I am so glad it was enjoyed!❄️ xTieghan
I made this last week and honestly it was SO delicious. This will certainly be a go-to for my household just as this site is a go-to on the days I’m absolutely clueless as to what to prepare for dinner. Thanks Tieghan.
Hey Charly,
Fantastic! Thanks so much for making this recipe, I am so glad it was enjoyed!❄️ xTieghan
DELICIOUS! Followed the recipe but added an extra can of white beans and a dash more of the seasoning just to make up for the added beans. Meant to have leftovers for days, but we continued eating seconds, thirds, until it was all gone in one day. So good definitely going to be a staple this winter, thank you so much!
Hey Julia,
Fantastic! Thanks so much for making this recipe, I am so glad it was enjoyed!❄️ xTieghan
YUM! Made this last night, it is so delicious and so easy. I used chicken from Costco that is already cooked and cubed. Will definitely be making this again!
Hey Isabella,
Fantastic! Thanks so much for making this recipe, I am so glad it was enjoyed!❄️ xTieghan
Hello! Can you make this without the beans?
Hey Rebecca,
Yes, that would be fine to do, I might add in another veggie in its place for some substance. Let me know if you give the recipe a try, I hope you love it! xTieghan
Great recipe, omitted the cream cheese to keep it on the healthier side. I imagine it would have taken this chili over the top.
Toronto, ON, Canada
Hey there,
Wonderful! Love to hear that this recipe was a hit, thanks for making it! Have the best week:) xTieghan
Made for Christmas cookie decorating party with family this upcoming weekend and it is wonderful. I did add corn and reduced amount of broth a bit, as some comments suggested. Also, vegan cream cheese worked out great for special dietary needs of some family members (& no cheddar). I will make again with all the dairy and I am sure it will be over the top!
Hey Julie,
Awesome!! I am so glad to hear this recipe was enjoyed, thanks for making it! Have the best weekend! xTieghan