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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 as written. It was easy and delicious!
Hi Karyn,
I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT
This chili/soup was AMAZING! I cubed the chicken prior to adding it vs shredding it. Made for a great chunky soup. I was originally going to use the slow cooker – but honestly after all the chopping, dicing, mincing I went ahead and used my Dutch oven. Definitely not 15 minute prep time, about double that! That’s a lot of prep – but well worth it!! The recipe doesn’t say when to add the jalapeños, I added them with the poblanos. Will be making this again for sure!
Hi Pamela,
Happy Sunday! Thanks a lot for making this recipe, I love to hear that it was a winner! Sorry this took longer than expected. xxTieghan
Super good easy and fresh
Hi Kathy,
Happy Sunday! Thanks a lot for making this recipe, I love to hear that it was a winner! xxTieghan
I used the minimum amount of broth and added mexicorn to the soup, it was so good!
Hi Dea,
Happy Sunday! Thanks a lot for making this recipe, I love to hear that it was a winner! xxTieghan
Cooked this tonight when Charlotte NC is scheduled for snow (woohoo) in 2 days! Annually I order a box of Roasted Hatch New Mexico Chiles from a company in Hatch. Used a 16 oz bag of these chiless in place of the poblano peppers and jalapeno peppers and instead of the salsa verde I added a can of original Rotel and shredded the rest of the Costco rotisserie chicken that was bought a couple of days ago. I usually hate people that refine a chef’s recipe but I used what I had on hand. My apologies. But your recipe inspired and I followed your recipe for everything else! So, so, good! Love the cream cheese addition (as a third generation Mex-Amer I would never have thouhtr to add this~!), Shared with neighbors across the street and blessed them as well~
Hi Carol,
Wonderful! I am thrilled to hear that this recipe was enjoyed, thanks for making it. Have the best weekend:) xTieghan
Hi! Do you think I could freeze this recipe? I’m about to have a baby and am trying to prep some meals! Thank you!
Hi Anna,
Yes, that would work well for you. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Is there anything you could use in place of cream cheese?
Hi Ally,
You could skip it, or use extra cheese and/or yogurt in its place. Please let me know if you give the recipe a try! xTieghan
So yummy and really easy! I subbed chickpeas for white beans (just personal preference). Only suggestion I have for those about to make this is to blend the cream cheese with some of the broth prior to adding it to the chili. Even after microwaving the cream cheese, it looked quite broken up once I added it to the chili and didn’t really incorporate smoothly.
Hey Alice,
Happy Friday!! Love hearing that you enjoy this recipe, I so appreciate you giving it a try! xxT
Tasty and delicious recipe! Perfect for the winter. A bit brothier than a regular chili but I enjoyed that. Next time I’ll add a second can of beans because I love beans and there definitely was room for more beans. Used sour cream instead of yogurt cause that’s all I had and it was great!
Hi Alex,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
So excited to make this! We always have success with your recipes. Is there anything that can be substituted for the salsa verde? It’s been sold out everywhere I go.
Hey Meg,
You could use a red salsa, it would just change the color of the chili, you could also do a green enchilada sauce. Please let me know if you give the recipe a try! xTieghan
Great fairly simple recipe for a winter weeknight dinner. Thanks!
Hi Vincent,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
Hi Tieghan,
This chicken chilli soup was so good! So easy to make. My husband likes heat in his food but it was just the right amount. Thanks for all this great recipes.
Hi Alina,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
Why yogurt? Would sour cream be better? Or worse?
Hi there,
Sour cream would also work:) Please let me know if you give the recipe a try, I hope you love it! xTieghan
Very eat to make… loved the flavors. I added corn for more veggies & extra cheddar cheese. It would be easy to double for guests.
Another “I’d totally make that again” recipe from you.
Hey Mich,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
This has to be one of my favorite soups I’ve made! Love the twist on typical chili. I originally planned to do the crockpot but ended up making it on the stove which didn’t take too long. I replaced the jalapeños/poblanos with canned diced hot jalapeños and it’s nice and spicy.
Hi Christie,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
I made this last night for my neighbors—DELICIOUS and perfect for a cold winter night. Like many others, I added a second can of beans. Used 5 cups of chicken broth, and stupidly put all the cilantro in the soup, neglecting to save any for the garnish. While using rotisserie chicken would be a wonderful shortcut, I think that cooking it with the onion, garlic and spices produces a wonderful flavor.
I was concerned that my one friend who isn’t a fan of heat might find it too hot, but with the avocado and sour cream, he loved it! I’m taking the leftovers down to my parents tomorrow—I know they’ll love it!
Hi Carrie,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan