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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 ? I added the cheddar when I served it so that those who did not want the cheese didn’t have to have it. Very easy to make and very tasty. Perfect Christmas lunch!
Hi Kay,
Awesome!! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! Happy Holidays!? xT
Love this recipe and love how quick it is! I added some canned corn as well and it was the perfect winter recipe.
Hey Candace,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Happy Holidays! xT
This was amazing. And so quick and easy. I think the lime zest was the thing that put it over the top. We served it with buttered flour tortillas warmed in the microwave.
Hey Patsy,
Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Merry Christmas!?? xT
Winner! Winner! Great recipe Tieghan. Quick to make and delicious. Served it with cheddar perogies.
Hi Maria,
Happy Holidays! Thank you so much for making this recipe, I love to hear that it was enjoyed!?? xTieghan
This is a new weekly recipe in our household. The flavor is exquisite! Thank you for sharing 🙂
Hi Anastasia,
Happy Holidays! Thank you so much for making this recipe, I love to hear that it was enjoyed!?? xTieghan
Brilliant recipe! Thank you so much for sharing. It was the hit of the day ?
Hi Valeria,
Wonderful! I love to hear that this recipe was enjoyed, thanks for giving it a try! Happy Holidays!?? xTieghan
Wow! This recipe is so flavourful and simple. This is the perfect midweek dinner when you’re pinched for time. I added extra jalapeños for a little extra kick. Thank you for all these amazing recipes, I have made several of your recipes and I have yet to be disappointed. This one is another winner! Thank you.
Hi Jocelyn,
Wonderful! I love to hear that this recipe was enjoyed, thanks for giving it a try! Happy Holidays!?? xTieghan
I made this recipe recently for friends and everyone loved it. My husband had leftovers the next day and said this is the best chili he ever had! I do want to emphasize make sure the cream cheese is at room temperature, mine was slightly cold and it was starting to curdle and I immediately added an ice cube to lower the temperature and stirred vigorously and it solved the issue.
Hi Maddy,
Thank you so very much for giving this recipe a try, I love to hear that it was enjoyed! Happy Holidays!??
This was so good! A tad soupier than I expected but the flavor was delicious! I chopped raw jalapeño (seeds removed) to sprinkle on top and added an extra can of kidney beans to make it go further. The boyfriend approves!
Hi Beth,
Wonderful! I love to hear that this recipe was enjoyed, thanks for giving it a try! Happy Holidays!?? xTieghan
Too brothy for a chili and didn’t quite have the depth of flavor I was hoping for. It is a good soup if you add in all the recommended mix-ins and is easily done in the crock-pot. Maybe the flavors I was missing would have been found making it stove-top?
Hi Kate,
So sorry you did not enjoy the recipe, thanks for giving it a try. xTieghan
This is AMAZING. So good with the fresh lime and cilantro. I didn’t have any chicken so I used ground turkey and it was really good! Also added an extra can of beans and some Ortega chilis to make it a little thicker. The best chili I’ve had!
Hey Alyssa,
Happy Sunday!! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed. Happy Holidays!? xx
That was AMAZING!! And the beer bread was a perfect compliment. My family loved this!
Hey Heather,
Happy Sunday!! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed. Happy Holidays!? xx
Delicious! I changed a few things per the comments.., doubled the beans and meat, stuck to 4c stock, and added extra cream cheese. We did all the fixings other than yogurt… didn’t need it. The line zest was a nice touch!
I skipped the jalapeño worried it would have a kick from the poblanos but it didn’t, and I wish I’d kept it in.
The beer bread came out weird, the butter weighed it down and impacted the texture maybe. Not sure. Everyone still ate it so it wasn’t that bad lol.
I made a triple batch, half for tonight plus leftovers, half to freeze. The freezer portion will get the cream cheese and cheddar when reheated.
Thanks for this! My first recipes of yours and I’ll definitely be back!
Hi Meghan,
Happy Sunday!! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed. Thanks for sharing what worked well for you. Happy Holidays!? xx
This was absolutely delicious! I have tried a white chicken chili in the past and have never found a recipe I liked until I tried yours. I am a very traditional chili person but this was so amazing. My husband even mentioned the next day how much he liked it too! Will be making this again!
Hi Brittany,
Happy Friday! I am thrilled to hear that this recipe was enjoyed. Thanks so much for making it and happy holidays!❄️ xTieghan
Loved this!! Spicy and flavourful. I added corn with the beans for a sweet pop and crunch and it pairs sooooo nicely. Whip up some corn bread and this will have you feeling warm and cozy on cold days!
⭐️⭐️⭐️⭐️⭐️
Hey Hannah,
Happy Sunday!! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed. Happy Holidays!? xx
My new favorite white chicken chili recipe! I’ve made it twice and used cilantro the second time which really adds that extra touch of deliciousness.
Hi Bethany,
Awesome! Love to hear that you liked the recipe, thanks a bunch for trying it out! Happy Holidays! xx
So easy and extremely delicious! I did have to whisk the cream cheese in to make it more creamy – but other than that – super easy!
Hey Anna,
Awesome! Love to hear that you liked the recipe, thanks a bunch for trying it out! Happy Holidays! xx