Next Post
This post may contain affiliate links, please see our privacy policy for details.
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 hope you know how much you are appreciated with all your hard work and delicious recipes you put out for us. I just started following you and out of 3 recipes all 3 were a hit. I made my husband so so happy when he came home to white bean chili and beer bread ? its his love language and you made our relationship and night that much better. It may sound silly but you’re helping change peoples lives, days, and relationships…all through delicious food. I hope this comment makes you smile because you made me and my husband smile when we tried your recipes. Thank you for all your hard work! Xx Camila
Hi Camila,
Happy Friday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed! Thank you so much for your kind message! xxTieghan
First of all, I really appreciate the serving size adjuster on your recipes to accommodate how many people are eating. Thank you! Second, this was so incredibly delish! I took a few suggestions from other reviewers such as to roast the poblano, and add some sweet corn. 5 freakin stars Tieghan, you knocked it out of the park on this one!
Hey there,
Happy Friday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed! xxTieghan
literally sooooo good. I made it for my boyfriend and I on a cold day and we’re both obsessed
Hi Eliza,
Happy Friday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed! xxTieghan
Is there a pressure cooker version of this recipe?
Hey Marlon,
I would add everything to the instant pot and cook on high pressure for 8 minutes and then shred the chicken. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Accidentally used a whole box of cream cheese instead of the 3oz. listed in the recipe. Came out delicious anyways! We’ll be making it again soon. Thanks!
Hey Travis,
Happy Friday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed! xxTieghan
This is a 5 star meal.
Hi Alicia,
Awesome!! Thanks a lot for trying this recipe out, I love to hear that it was enjoyed! xTieghan
This soup has a great flavor profile! Everyone loved it!
Hi Julie,
Awesome!! Thanks a lot for trying this recipe out, I love to hear that it was enjoyed! xTieghan
Wonderful recipe – a pleasure to put together and everyone loved it – perfect for a cold winter night here at the edge of the northwoods. It is a keeper! Thank you so much for sharing this.
Hi Patricia,
Wonderful! I really appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan
Made it 3 times in 2 weeks! It’s so easy and delicious. Would definitely make some extra to save for leftovers. It is the perfect next day work from home lunch.
Hi Meg,
Wonderful! I really appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan
I’ve made this probably 10 times since Christmas Eve (my first time). It’s been our all time favorite!!! So yummy! Thank you for sharing your creations.
Hi Tana,
Wonderful! I really appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan
We love white chicken chili in our family and I’ve tried different recipes over the years. This one is everyone’s least favorite. We had high hopes, but it turned out bland and uninteresting. The recipe was followed exactly. Oh well.
Hi Jen,
Thanks for giving the recipe a try, sorry to hear you didn’t enjoy it. xTieghan
With so so SO many great reviews, I believe your chili had to have been undesirable due to something you did. This chili is NOT BLAND at all. How could it possibly be with the ingredients listed?! Wow…
I made this tonight for my family and as soon as everyone took their first bite, I was immediately asked to start making another batch! I would highly recommend doubling the recipe to enjoy this chili for a few days 🙂
Hi Madison,
Awesome!! Thanks a bunch for trying this recipe out, I love to hear that it was a winner! xTieghan
Holy Moly Wow! This was fabulous! I did add Mex Corn and added warm broth to the melted cream cheese, which I had to add towards the end because I forgot to add it at the proper time. lol. I also made your beer bread and we were very impressed. We used Guniess. Not sure of spelling because I hate beer, but I loved the bread! Thanks for sharing.
Hi Lisa,
Awesome!! Thanks a bunch for trying this recipe out, I love to hear that it was a winner! xTieghan
Delicious! I used thighs (so tender) , pepper Jack cheese, and added black beans as well….beer bread coming up next …. Can’t wait for dinner. But my nibbles so far are a 10/10 ! Thanks !!
Hi Babs,
Awesome!! Thanks a bunch for trying this recipe out, I love to hear that it was a winner! xTieghan
Great flavor! I like a longer summer on the snowy day to make the chicken super tender. Will defiantly make again
Hi Scott,
I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT