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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
I just made this for the first time this week and I will definitely be making it again. I never would have considered cooking raw chicken with the roasted vegetables and stock, but I think the end result was fanstastic and as a bonus, simplified the recipe. I added a can of corn as another user suggested as I like a chunkier soup. I might also add another jalapeno next time for some heat. Thank You!
Hey Erin,
I truly appreciate you giving this recipe a try and sharing your feedback, love to hear that it was enjoyed!❄️ xx
Hi – I absolutely love this dish but my chicken keeps coming out a little “chewy”. Any suggestions?
Hey Whitney,
Hmmmm, what kind of chicken are you use? I might try a different brand, organic if you can:) I hope this helps! xTieghan
Made this tonight. Me and my husband loved it and had seconds. It’s more of a soup-type chili. Easy to make and delicious. I only used one poblano pepper though, as I can’t handle a lot of spice/heat. I obviously skipped the jalapeno, too. The recipe still had a ton of flavor. Perfect comfort food on a cold night!
Hey Melanie,
Wonderful!! I love to hear that this recipe was a hit, thanks so much for making it and sharing your review:)
This is so amazing and creamy. I just wish my avocados were ripe. I put tortilla’s on the side to dip. A large group would love this.
Hey Jessica,
Wonderful!! I love to hear that this recipe was a hit, thanks so much for making it and sharing your review:)
This is false advertising — this is not the same recipe. This appears to be your buffalo chicken chili picture not this one – why did you do that?
Hi Emily,
So sorry, I have no idea what you are talking about. Those are two totally different recipes:) xx
What if I want to make this with rotisserie chicken?
Hey Hannah,
Rotisserie chicken would be great to use, just add it towards the end so it can warm through. I hope you love this dish! xT
This was an unbelievably delicious meal!! I added a can of white corn in addition to following the recipe, and it was soooo good! Thanks for sharing!
Hey Molly,
Happy Tuesday!! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it turned out tasty for you! xT
This chili will be a regular at our house! The smoked paprika really makes this dish. I used one very large poblano, and 5 cups of stock. It is delicious!
Hey Chris,
Awesome!! 🍂 I love to hear that this recipe turned out well for you, thanks a bunch for trying it out! xx
More of a soup consistency – which is fine by me since i LOOOVE soup, but insanely good flavor. Even my picky boyfriend got seconds !
Hey Anne,
Awesome!! 🍂 I love to hear that this recipe turned out well for you, thanks a bunch for trying it out! xx
This was so amazing!!! I added corn and a little extra cream cheese.
Hey Kiersten,
Awesome!! 🍂 I love to hear that this recipe turned out well for you, thanks a bunch for trying it out! xx
We need jalapeños but doesn’t say when you add them
Hey Olivia,
If you are opting to use the jalapeños, you can add those with the poblano peppers. I hope you love this recipe, please let me know if you give it a try! xx
What do you do if it has a real onion.. taste.. like the onion was strong when i cut it up.. and i cooked it using the crock pot.. like my whole house smells like an onion 🧅 🤢
Hi Lori,
So sorry, I’m really not sure, I’ve never had anyone say this happened for them. What kind of onion did you use? xx
Still good with out the cream cheese?
Hey April,
Sure, that would be okay for you to skip:) I hope you love this dish, please let me know if you give it a try! xx
This is in my top 3 meals for cold evenings (along with chili con carne and red beans and rice). Absolutely amazing and freezes great for up to 3 months!
Hey Stefan,
Happy Sunday!! I truly appreciate you giving this a try and sharing your feedback, so glad it was enjoyed:) xx
Wow! Absolutely delicious! We had never tried white chicken chili before, but I’m glad we did and I’m super glad I went with this recipe! Perfect for a bone-chilling day. 🥶😋
Hey Ashley,
Happy Sunday!! I truly appreciate you giving this a try and sharing your feedback, so glad it was enjoyed:) xx