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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
Delicious!
Did it in my slow cooker for 7 hours and it came out great. Highly recommend doubling the beans and spices. I used two large boneless skinless breasts- so moist! Served with cornbread and honey butter. Highly recommend!
Hey Emily,
Love it!!🤩 So glad to hear that this recipe was a hit, thanks so much for making it! Thanks for sharing what worked well for you! xx
Hi! Making this tonight and really looking forward to it. Can I do it in the instapot? Combine everything and set to soup?
Hi Chelsea,
Sure, I don’t see why not! I hope this recipe turns out well for you, please let me know if you give it a try! xT
Any idea how well this freezes?
Hi Britt,
This should be just fine for you to freeze! I hope you love the recipe, please let me know if you give it a try! xT
Just made this and would definitely make again, I made some changes based on what I had on hand and it still tasted delicious!
Brown instead of white beans
Gouda for the cheese
Bell peppers instead of poblano
Mascarpone instead of sour cream
Hey Vanessa,
Love it!!🤩 So glad to hear that this recipe was a hit, thanks so much for making it! Thanks for sharing what worked well for you! xx
This was a massive hit in our family! We all loved it
So glad to hear this Rachel!! Thanks so much for making the recipe! Happy Halloween! 👻
I couldn’t find poblano peppers so I substituted bell peppers. Not sure that should have made such a big difference but I don’t feel like this has much flavor. I used the slow cooker. Did I do something wrong?
Hi Lauren,
So sorry to hear this recipe was not enjoyed!! A green pepper should have been just fine for you to use! Was there anything else you may have adjusted? Let me know how I can help! xT
Hi T – Heard you on Jen Haymaker’s podcast earlier this week and reminded me how much I loved your recipes – you were one of the first people I followed and loved! Dumb question – presume I can omit the olive oil if making this in the crockpot? Pls lmk. And thanks for being awesome! ~Katie
Hey Katie,
Thanks so much for your kind message and following along!! Sure, that would be okay for you to do! I hope you love this recipe:) xT
Yum! Just made it for our fall neighborhood block party here Denver today. Thanks for another winner 👻
Hi Tracy,
Amazing!! So glad to hear that this recipe was enjoyed, thanks so much for making it:) xT
LOVE IT. I used some leftover shredded chicken we froze after a day of smoking meat and it made it even better. Delicious with the beer bread.
Hi Brooke,
Happy Monday! 👻 I am thrilled to hear that this recipe was a winner, thanks so much for making it! Happy Halloween! 🎃
My go to recipe for white chicken chili. It’s perfection!
Hey Becca,
Happy Sunday! 🎃 So glad to hear that this recipe was a hit, thanks a lot for making it and sharing your feedback! xx
Do you need to bring to a boil before simmering?
Hey Kallan,
Nope, no need to bring to a boil, a simmer is great:) Let me know if you have any other questions, I hope you love this recipe! xT
This was so creamy and delicious! I served it with my Halloween buffet for my party last night and they loved it. I had a busy day of prep so a yummy soup cooking all day in the crockpot was awesome. It had a wonderful flavor with just the right touch of heat. I used my tomatillo verde salsa from my garden produce and it was amazing.
Hi Lucy,
Happy Sunday! 🎃 So glad to hear that this recipe was a hit, thanks a lot for making it and sharing your feedback! xx
I made this recipe for dinner tonight and my mom and I loved it! We both thought it was one of the best recipes we’ve made from you!!! I thought it was very simple to make and I was honestly worried it was going to be spicy since I added both the poblano peppers and jalapeno, but it wasn’t spicy at all (because I removed the seeds from both peppers haha). This recipe is one of my top favorites that I will definitely make again! XD
Hey Sara,
Awesome!! I am thrilled to hear that this recipe was a winner, thanks so much for trying it out! Have a great weekend! 👻
OMG this is the best white chicken chili. Just the right amount of heat and I do add the jalapeño. I’ve made it twice. Because we like lots of beans I add two cans instead of just one. So good!
Hey Mary,
Happy Friday!🎃 I am delighted to hear that this recipe was enjoyed, thanks for trying it out and sharing your review! xx
My husband and son both LOVED this recipe. That does not come easily! I used hominy in place of the beans since my husband is not a bean fan and only used jalapeños since my local store was out of poblanos. I am not a cook.. but have had great success with the Half Baked Harvest Recipes! Always a hit here in MN.
Hey Danielle,
Happy Friday!🎃 I am delighted to hear that this recipe was enjoyed, thanks for trying it out and sharing your review! xx