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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 chili was so easy, flavorful and simply delicious!
Hey Therese,
Happy Friday!! Love hearing that this recipe was enjoyed, thanks a bunch for giving it a try! xxT
Delicious! Kids ate it all up!
Hey Jennifer,
Fantastic!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xTieghan
This recipe is amazing! Definitely a new winter staple
Hey Jo,
Fantastic!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xTieghan
I love this recipe! I’m about to make it for my 5th time! So delicious and satisfying.
Hey Priya,
Fantastic!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xTieghan
I made this awhile back when you originally posted it and it was so frickin delicious. I want to make it again, but recently gave up dairy. Do you have any suggestions on what to replace the cream cheese and cheddar cheese with?
Hey Jenielle,
Fantastic!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! You could try using some dairy free products. xTieghan
Jenielle, try using extra beans and blend with some of the broth to add creaminess.
This turned out more like a soup that it did a chili, in my opinion. I’m going to make it again but with about 1/2 of the liquid. Otherwise, it was incredibly delicious!
Hey Jocelyn,
Awesome! I love to hear that this recipe was enjoyed, thanks a lot for making it! xTieghan
This is by far my favorite version of white chicken chili. I used my instant pot and it came out perfectly.
Hey Andrea,
Awesome! I love to hear that this recipe was enjoyed, thanks a lot for making it! xTieghan
Andrea -I am learning how to use my InstantPot. What heat setting did you use and did it cook the chicken thoroughly ( I had a bad experience with pork in the InstantPot and I’m hesitant to trust the slow cooker setting again).
OH.MY.GAWSH.
I made this and I wanted to hug myself after tasting! This recipe will make you proud of your dawg’on’self! It is delish; and that may even be an understatement. I will now be known as ‘The white chili chicken’ queen amongst my friends.
Hey there,
Thanks so much for making this recipe, I am thrilled to hear it was enjoyed. Thanks for sharing your comment! xTieghan
Just made this for dinner tonight. Biggest problem I had was that I didn’t double the recipe. Everyone wanted seconds and thirds, lol. Thanks for another delicious recipe!!!
Hey there,
Thanks so much for making this recipe, I am thrilled to hear it was enjoyed. Thanks for sharing your comment! xTieghan
Question – video adds bay leaf but written recipe does not call for it?
Hi Ann,
If you have a bay leaf on hand you can totally throw one in, if not no worries! I hope you love this recipe, let me know if you give it a try! xTieghan
This recipe was very yummy and so easy to make! Definitely adding to my dinner rotation.
Hi Cassandra,
Wonderful!! I am so so glad to hear that this recipe was enjoyed. Thanks a bunch for making it! xT
First time to make white chicken chili and I am hooked! This is so good. I love how your recipes are elevated yet still attainable to the novice chef. Can’t wait to try more!
Hi Laura,
Wonderful!! I am so so glad to hear that this recipe was enjoyed. Thanks a bunch for making it! xT
Taste-wise it’s a four star recipe for sure, but I was expecting this chili to be heartier/thicker not soupy. I made this in the crockpot, is that why it came out so soupy?
Just made it tonight as well. I agree. It is definitely more of a soup than a chili. I made it in the crockpot and followed the recipe exactly and when I see the word “creamy” I guess I expected it to be thicker like a chili. It still has a great flavor.
Hey there,
Wonderful!! I am so so glad to hear that this recipe was enjoyed. Thanks a bunch for making it! xT
Hey there,
Thanks for giving this recipe a try! It is a soupier chili, not like a classic chili. Please let me know if you have any other questions! xTieghan
I’ve made this twice now and its perfection! I just omit the white beans because I’m not a bean gal, but I follow this recipe exactly. I tried this once on the stovetop and once in the crockpot – and honestly both were wonderful. My husband loved it, and I brought leftovers to work and got rave reviews! Another great recipe Tieghan – thank you as always!
Hey, Megan! I had read a review similar to yours prior to making the first time, so I ended up adding in way more chicken, beans, and even some corn. Didn’t hurt the flavor at all:)
Y’all! This reply is supposed to be addressed to “CC.” I clicked on the wrong comment to reply to and somehow thought it was to a Megan lol. Oops!
Y’all! This reply is supposed to be addressed to “CC.” I clicked on the wrong comment to reply to and somehow thought it was to a Megan lol. Oops!
Thanks so much for sharing Kelley!
Hey there,
Happy Sunday! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! xTieghan
Motivated to make this when isolated with covid and it was so easy and worth it! One of the best white chili’s I’ve had and I’ll probably just poach the chicken this way going forward. I had to mash the beans for my family, and everyone ate them without issue. Absolute repeater.
Hey Megan,
Fantastic! I love to hear that this recipe was a winner, thanks so much for giving it a try! Have a great weekend:) xxT