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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 is absolutely delicious! I made it last night and it is one of the best, if not the best, chili/ soup I have made. Thank you!
Hey Michelle,
Happy Friday!!🌻 I am so glad to hear that this recipe was enjoyed, thanks so much for trying it and sharing your review:) xT
It was a hit! I added a few more poblanos for our taste, and a few tomatillos for fun. Otherwise made exactly. Loved it! Family favorite❤️
Hey Alison,
Fantastic!! I love that this recipe turned out tasty for you, thanks so much for giving it a try! xx
I have this recipe printed and some of the measurements are different. You must have tweaked it a bit??
Hey Marsha,
It depends when you printed the recipe, but I would follow the measurements on the blog:) Please let me know if you have any other questions! xT
Just made this tonight and I’m hooked! So delicious. Thank you!
Hey Terri,
Happy Wednesday! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx
This will be a winter staple!! I have littles so I omitted the jalapeño and used 1 poblano + 1 green bell pepper. It was a huge hit! Loved the flavor!
Hey Kristen,
Happy Wednesday! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx
Finally made this for the first time. It was so delicious and perfect on this nice rainy evening! Definitely will be making this again!
Hey Cecilia,
Happy Wednesday! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx
Tieghan, you’ve done it again. This was freaking delicious. My boyfriend is on his third bowl.
Hey Talia,
Amazing!! So glad to hear that this recipe turned out well for you, thanks so much for making it and sharing your review:)
Good flavors, but this is not my favorite recipe of hers. It’s very soupy, usually chili has a thicker consistency so it’s more like a soup. I think I’d either blend an extra can of beans and cut back broth, or use a thickening agent next time. Flavors are good tho!
Hey Nina,
Thanks so much for trying this recipe and sharing your feedback, so sorry to hear you didn’t love it! xx
Super Yummy! Super Easy! Making this recipe for the 2nd time this fall! I use rotisserie chicken to make the prep even easier but what a solid soup! We never have just one serving =)
Hey Laura,
Amazing!! So glad to hear that this recipe turned out well for you, thanks so much for making it and sharing your review:)
when does the jalapeño go in?
Hey Jennifer,
You can add the jalapeño with the poblano peppers. Please let me know if you give this recipe a try, I hope you love it! xx
Seriously SO GOOD! I made this for a Halloween party and everyone was raving about it – kids and adults. It was so easy and so delicious. I think next time I might add a cup or two of corn to make it more of a chowder. But it’s perfect as is!
Awe love to hear this!! Thanks so much for making this dish and sharing your feedback:) xx
Made it tonight, IT WAS DELICIOUS! Only change I made was I flame roasted the poblano pepper. Awesome recipe, pinned to my fav’s! Ty!😍😍😍
Hey Betty,
Happy Sunday!! So glad to hear that this recipe turned out well for you, thanks a lot for giving it a try! xT
So so good!
Hey Sarah,
Fantastic!! Thanks so much for sharing your feedback and giving this recipe a try, I am so glad it turned out well for you! Have a great weekend:)
What can I use in place of the cream cheese? Abigail
Hi Abigail,
You could skip the cream cheese and use more shredded cheese if you like! I hope you love the recipe! xT
We love this recipe!! However every time I make it, it turns out more of a soup consistency and I’m not sure why. I only do 4 cups of the broth so the amount of liquid isn’t the issue.
Hey Ashley,
Thanks so much for making this recipe! It really is not meant to be super thick:) Please let me know if there is anything else that I can help with! xT