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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. It took me longer to prep it. Also, I doubled the recipe, and it turned out like a chicken soup, not thicker like a chili. Is that the way it is supposed to be?
Hey Ramona, yes it’s not quite as thick as a normal chili! xTieghan
This soup is delicious! Made the recipe as written, did not disappoint! Even made the beer bread to go with it!
Thanks so much for giving this recipe a try, I’m so glad to hear it was enjoyed! xTieghan
I never made white chili before. This recipe is delicious! I garnished my chili with a lime wedge, cilantro, a couple fresh jalapeño slices and sour cream! Great flavor! I think I might add another can of white beans to the chili next time. I also cheated and made the red lobster box biscuits for a side. :p
Thanks so much for giving this recipe a try, I’m so glad to hear it was enjoyed! xTieghan
What are the ingredients for the green sauce or what do you use for salsa verde?
Hi there! You can find it at most grocery stores in the jarred salsa section! 🙂 xTieghan
I know this is supposed to be a creamy chili but could you skip the cream cheese? Would it still be yummy???
Wow this was so good. My family really enjoyed it. I used coconut milk instead of cream cheese. I baked the beer bread as a side and it came it delicious. Perfectly crisp outside and soft inside. I will definitely be making this soup and beer bread again.
Hi Mari! You could sub dairy free cream cheese or use coconut milk! 🙂 xTieghan
I made this for dinner yesterday and it was super delicious. Thank you for sharing another great recipe.
Thanks so much for giving this recipe a try, I’m so glad to hear it was enjoyed! xTieghan
How could you adapt for instant pot?
I haven’t tried this in an Instant Pot so I’m not sure, sorry! xTieghan
This was sooooo good and easy! I crushed tortilla chips in it to finish 🙂 YUM
Hello ? Do you have a video of this recipe??
Hey! Thanks so much for giving this recipe a try, I’m so glad you enjoyed it! Happy Monday ? xTieghan
Absolutely delicious!
Thanks so much! xTieghan
Do you prefer breasts or thighs for these types of shredded chicken/slow cooker dishes?
Matter of preference. Chicken breast can be more dry. I liked using the thighs, because they have more flavor and are more tender.
Hi there! Either works great, but I usually use breasts! 🙂 xTieghan
Quick question. I want to use the slow cooker recipe but will be using a cooked rotisserie chicken.
When do I add the chicken and when do I add the cream cheese if using a slow cooker? Thank you so much.
Hey Lynn,
I would add towards the end just to warm through. I hope you love this recipe, please let me know if you have any other questions! xTieghan
This was honestly, so.GOOD.!!! My entire family loved it, and they can be kinda picky sometimes. The only modification I might suggest, if you like a chunkier chili, is to add more chicken and/or beans. But this is according to preference only, because some people (like my husband), like a soupier chili. The flavor is spot on, as with most of Tieghan’s recipes, and the beer batter bread pairs perfectly. Tieghan, I honestly have never made one of your recipes that I didn’t love. You got talent, girl ?
Thanks so much for giving this recipe a try Heather, I’m so glad you enjoyed it! Happy Monday ? xTieghan
I’ve had my share of white chili, but honestly this was the Best!!!
Hi Katie! Thanks so much for giving this recipe a try, I’m so glad you enjoyed it! Happy Monday ? xTieghan
Had this for supper tonight after seeing it posted this morning- delicious!
Hey! Thanks so much for giving this recipe a try, I really appreciate it! Happy Monday ? xTieghan
This soup was SO good! My husband said it’s one of the best soups he’s ever had, and trust me I make a lot of soups.
It has the perfect amount of spice, and we both personally felt like it tasted almost more like a tortilla soup than a chilli. Next time I’d add tortilla chips to the top. This is going to be on my regular dinner schedule to say the least!
Forgot to mention I skipped the salsa verde and it was still amazing.
Hey! Thanks so much for giving this recipe a try, I really appreciate it! Happy Monday ? xTieghan
Any suggestions for swapping out beans? This looks delicious but other half can’t do the beans.
I think it would be great with corn and potatoes. We are going to do that next time to add more substance to the chili. It is more on the “soup” side, with lots of liquid to soak bread in. But if you have peeps who don’t love beans, I would try potatoes and corn ? Tieghan may have a better suggestion!
I would chickpea could work well.
I would just add in some yummy veggies! 🙂 xTieghan