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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
Hi, Could this be made without the poblano pepper (or what it be too bland)? I’m concerned it might be too spicy for my 4 year old.
Thanks!
Hey Brooke,
Totally, you can just skip it or use green pepper. Please let me know if I can help in any other way, I hope this turns out delish! xx
How would I make this in an Insta pot? Would it be the same recipe as crock pot? And what would you substitute for the creamCheese if you’re dairy free ?
Hi Sarah,
I would cook on high pressure for at least 10 minutes. You can skip the cream cheese or use a dairy free cream cheese. Please let me know if you give this recipe a try, I hope you love it! xT
So pumped to make this! Is their a non-dairy substitute you’d recommend for cream cheese? Coconut milk? Thank you!
Hey Olivia,
Kite Hill makes a great dairy free cream cheese, I would recommend giving that one a try! Please let me know how the recipe turns out, I hope you love it! xx
Wonderful flavor. We truly enjoyed.
Hey Shelley,
Fantastic!! So glad to hear that this recipe turned out well for you, thanks a bunch for giving it a try! xx
If I wanted to add frozen corn to this using the slow cooker method, at what point should I add it?
Hey Ali,
I would add the corn in step 1:) Let me know if you have any other questions, I hope you love this recipe! xT
I subbed chicken broth for home made turkey stock using a turkey carcass I smoked for thanksgiving. The extra Smokey taste was everything in this recipe!! 10/10 would make again
Hey Hanna,
Wonderful!!🎄 I love to hear that this recipe was a winner, thanks so much for making it and sharing your review! xx
I won the chili cook off with this recipe!☺️
I used 1 1/2 lbs of chicken and 2 cans of beans.
Hey Kathy,
Happy Friday!!🌟 Lol thats awesome!! Love to hear that this recipe was tasty for you, thanks so much for trying it out! xT
This soup is outstanding! I added a can of green chilis and some oregano! I also add in some minced dried onion and garlic sea salt. I can’t get enough of it!
Hey Analisa,
Happy Sunday!!⛄️ I truly appreciate you making this recipe and sharing your feedback, so glad to hear it was enjoyed! xxT
Any recommendations on what kind of salsa verde?
Hi Natalie,
I typically get mine from Whole Foods, Frontera has a great option that I also like. Please let me know if you have any other questions! xx
This chicken chili was so incredible! 🤩 My entire family loved it. The poblanos were *chefs kiss* in this. My new fall/winter staple dish for sure! ❤️
Hi Courtney,
Happy Monday!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed! xT
Definitely making this again. A hit with the family. Used the crock pot and easy to make
Hi Kathy,
Awesome!! Love to hear that this recipe was enjoyed, thanks for making it and sharing your review:) Happy Thanksgiving! 🍽
Would this recipe freeze ok with all the dairy in it?
Hey Amy,
Yes, that will be fine for you to do! I hope you love the recipe, please let me know if you have any other questions! xT
This was absolutely fantastic! I used rotisserie chicken when I made this. Will definitely make again. So flavorful and just the right amount of heat!
Hey Erika,
Amazing!! Love to hear that this recipe was enjoyed, thanks so much for making it:) xx
I used a can of Hatch green chiles instead of poblano peppers because there were none at the store. Oh my goodness this was so good. Don’t skip the lime zest- adds such a depth of flavor. And I used chipotle Chile powder instead of regular. Will definitely add this to our regular rotation!
Hey Sally,
Happy Monday!! So glad to hear that this recipe was a winner, thanks for giving it a go! xT
I’ve made this twice and it’s been amazing but both times the cream cheese didn’t melt (did the slow cooker method). Any advice?
Hey Ali,
Thanks for making this recipe, so glad to hear it turned out well for you! Are you using freshly shredded cheese or pre-shredded in the bag? Let me know! xx
Wow! I thought my white chicken chili recipe was pretty good but this………..!!! I decided to try this one (because I love all your recipes) for our family dinner night tonight. I made it this morning so the flavors can meld. This is soooooooo good! I used chicken thighs and Monterey Jack cheese. I’m also going to serve it with your beer bread, which I can’t wait to try. Another 5 ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ winner!!!
Hey Sally,
Happy Monday!! So glad to hear that this recipe was a winner, thanks for giving it a go! xT
Just made this with the beer bread….ABSOLUTELY AMAZING
My family LOVED them both. This is my new go to recipe
Sorry sent you the wrong email address…the cc orect one is the one I included on this comment
Hey Gwen,
Happy Friday!!❄️ Thanks so much for making this recipe and sharing your review, so glad to hear it was a winner! xx