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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
This. Was. Delicious. So fast, and so easy. Will make again for sure!
Hi Katherine,
Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
I have the same question! I’m assuming yes?
Hi Sarah,
So sorry what is your question? Please let me know how I can help! xT
This. Was. SO. Good. Like, eat every day for the rest of my life good. My whole family loved it. And it was easy too. Dumb question…do the jalapeno peppers go in at the same time as the poblano? I think I missed that step somehow. But seriously…wow.
Hey Ashley,
Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! Yes, that is correct:) xTieghan
so good as always!
Hey there,
Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
This was so good! My whole family loved it and asked for seconds. Will definitely make again!
Hey Kelsey,
Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
We made this last week, and plan to make again this weekend – or today. We have 6 inches of SNOW in Nashville today. We have tried a few white chicken recipes and this is the best! The poblano pepper is the key ingredient. The only change we made is using a full pound of dried white beans, cooked in instant pot. Tieghan, thank you for another fabulous recipe.
Hey Julie,
Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
I have made this three times in the last month. My family keeps requesting it! So much flavor and depth!
Hey Mary,
Awesome! Thanks a lot for making this recipe. I love to hear that it was enjoyed! Happy Thursday❄️ xxT
Made this tonight and it was so delicious especially since we have had pretty cold days in Dallas this past week. Even my 5 year old even loved it! I can’t wait to make more recipes from HBH! Thank you so much!
Hey Sara,
I love to hear that this recipe was a winner, thanks so much for testing it out! Have a great week! xTieghan
So yum!! A perfect hearty meal we enjoyed on a rainy day!
Hey Teresa,
I love to hear that this recipe was a winner, thanks so much for testing it out! Have a great week! xTieghan
This was a hit! I modified a little just added the jalapeños and it was spicy! To much for the little one but left more for the adults. I will definitely make again! Can’t wait to make this again.
Hey Felicia,
I love to hear that this recipe was a winner, thanks so much for testing it out! Have a great week! xTieghan
This is so delicious. Only additional we had was cayenne pepper because we like it spicy. Will definitely be making this one again!!
Hey Tyler,
I love to hear that this recipe was a winner, thanks so much for testing it out! Have a great week! xTieghan
This is the best soup I have ever made!! So perfect for a cold Michigan weeknight meal?
Hey Rebecca,
I love to hear that this recipe was a winner, thanks so much for testing it out! Have a great week! xTieghan
Looks delicious, but how can I make this dairy free?
Hi Christina,
You can use your favorite dairy free products. Please let me know if you give the recipe a try, I hope you love it! xTieghan
My husband grew up having white chicken chili as a staple week-night recipe in the colder months. I made this one for him, and he was astounded by how delicious and tasty it was. Easy to make, and full of flavor. Even better the next day for leftovers. Thank you for such a great recipe!
Hi Ashley,
I love to hear that this recipe was a winner, thanks so much for testing it out! Have a great week! xTieghan
I loved this way more than other chicken chili. It’s more of a wonderful hearty soup with so much flavor. I just made it and am making it again!
Hi Katie,
Thank you so very much for trying this recipe, I love to hear that it was enjoyed! xxTieghan