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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
Made this last night, the salsa verde wasn’t listed in the recipe at the time and I couldn’t find poblano peppers so I just used jalapeño and I added corn to the soup as well. I love the flavors of this soup! This is definitely something I want to make again, next time with the salsa verde!
Hey! Thanks so much for giving this recipe a try, I really appreciate it! Happy Monday ? xTieghan
Tieghan is correct that it’s more of a creamy chicken soup, so for those of you looking for more of a classic chunky white chili, this is not it. I do love the flavours here though and as a pot of spicy chicken soup it is indeed very tasty! I made it as per the recipe with the exception of adding another 1/2 lb of chicken because that was the portion that I had in the freezer. Will make this again!
Hey! Thanks so much for giving this recipe a try, I really appreciate it! Happy Monday ? xTieghan
Looks awesome! I know it sounds silly, but any non-bean substitutions for the can of white beans? I love chili…but just can’t get over the texture of beans. Thanks in advance!
Purée the beans and put them in! I don’t like the texture of beans either.
Hey Casey! I would just add in your favorite veggies 🙂 xTieghan
Is this gluten-free? Looks like it, just double checking! Not super familiar with G-free cooking but hoping to make this chili for a friend who is allergic. Thanks! LOVE your site!
Yes- this is GF. The only item I would check is the salsa Verde, although 99% of salsa is GF, just check the label for “contains wheat” on the back, if the GF symbol isn’t listed on the front of the jar.
Hi there! Yes it is! 🙂 xTieghan
Hi There, What would be the cooking time if I use an InstantPot instead of a slow cooker?
Hi Woody! I’m so sorry, I haven’t made this in an Instant Pot before so I’m not sure! xTieghan
Hi, what can you substitute for cream cheese?
Nothing. You don’t need that. But I’d add 2 cans of Hatch diced green chilis (I choose hot but mild is fine) and I’d make it 2 cans of white beans. If you want it thicker, blend up one of the cans of beans to thicken the soup. You really don’t need the cream cheese and this is delicious.
When did you add the diced green chilis? Same time as the beans or before?
I would just try to use dairy free cream cheese! Or maybe some coconut cream! 🙂 xTieghan
I wonder if this would be good with leftover turkey instead of chicken…
Hi Tammy! I’m sure that would be great 🙂 xTieghan
Tieghan, is there a brand/type of salsa verde that you recommend? Thank you for this amazing recipe
Herdez, La Victoria, and really anything from Whole Foods or Thrive Market! 🙂 xTieghan
Very delicious! Didn’t add the jalapeño as my husband can’t tolerate heat. Followed directions but it never got to a chili kind of consistency. Added a second can of cannelini beans but still was more of a soup. Served with cornbread and salad. Fantastic meal!
Hey! Thank you so much for trying out this recipe, I’m so glad you enjoyed it! Happy Monday ? xTieghan
Delicious!! Even my 4 year old loved it! I like my soup heartier so I added more chicken and beans.
Hey! Thank you so much for trying out this recipe, I’m so glad you enjoyed it! Happy Monday ? xTieghan
Could I swap out the cream cheese with coconut milk? If so how much?
Hi Kristen! I haven’t tried this recipe with coconut milk but it should work fine! 🙂 xTieghan
What would you recommend if I wanted to make this into a vegetarian white chili? Thank you!
Hi there! I would just add more beans and add in some veggies as well! 🙂 xTieghan
This was the perfect meal for a cool night. Did add fresh corn…because that’s always a good add.
Hey! Thank you so much for trying out this recipe, I’m so glad you enjoyed it! Happy Monday ? xTieghan
Hello Tieghan! On the IG story for this recipe you mentioned salsa verde but I don’t see it mentioned on the page here. I figured i’d mention it so you can add it back on, it sounds like it would be a nice addition in the chili 🙂 Thanks and I cant wait to make this today!
Never mind i must have read over it 🙂
White bean chicken chili is what it is. You’re comparing it to something entirely different.
My previous response was to David Hoffman
Hi Susan! There’s 1/2 cup salsa verde listed in the ingredients list of this recipe, hope this helps! 🙂 xTieghan
Ooh this looks so good! I’ve never bought salsa verde. Any brands you particularly like/recommend? Thank you for this idea- love your recipes!
Wondering the same!
Trader Joe’s has a great one!
Thanks so much Jackie! I like La Victoria and Herdez! xTieghan
Made the recipe! Have sent it to my friends and family! Love it (5 stars). Used Herdez salsa verde and it was delish
Hey Jackie,
Happy Sunday! Love to hear that this recipe was enjoyed, thanks a bunch for trying it out! xTieghan