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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
Just made this today! The flavor is amazing. I had a little trouble with thee cream cheese- what is the best way to add it so it doesn’t end up in little beads?
I will definitely use this recipe again. I just need help with h one step so it looks a little nicer.
Do the jalapeños go in with the poblanos?
Yes! xTieghan
I got some dried cranberry beans from Rancho Gordo and soaked them overnight, sautéed my aromatics, and then slow cooked the beans in this. So good!!!
Thank you so much, I’m so glad you enjoyed this recipe! Happy Monday ? xTieghan
I Made this exactly as recipe states except added a cup of frozen corn and used crumbled tortilla chips on top in addition to other garnishes. Lots of flavor. It gives me a tortilla soup vibe and my kids loved it! Great fall lunch.
Thank you so much, I’m so glad you enjoyed this recipe! Happy Monday ? xTieghan
This was a very flavorful soup/chili, not bland at all. But then again I tend to use tei-spoons, in place of teaspoons of spices. We cooked it on stove top, and did not melt the cream cheese in micro, and everything worked fine.
Thank you so much, I’m so glad you enjoyed this recipe! Happy Monday ? xTieghan
This was the best recipe I have made in a long, long time!! I’m not a huge fan of beans so I used potatoes instead. I put them in at the same time as the chicken and they cooked perfectly! This will be a staple in our house going forward!
Thank you so much, I’m so glad you enjoyed this recipe! Happy Monday ? xTieghan
This is my first recipe from your blog and I was so excited to try it! I love the flavor, it was SO EASY and a real crowd pleaser for a unique take on chili. I do wish it were a bit thicker and creamier. Suggest avocado, green onion and sour cream as toppings!
Thank you so much, I’m so glad you enjoyed this recipe! Happy Monday ? xTieghan
Fantastic! Made it tonight, with some substitutes, eg different peppers, it was great. My husband, who is not a fan of soups, ate two big bowls! Thanks 🙂
Thanks so much Anna! xTieghan
Used green chiles instead of jalapeños and it was delicious! Can’t wait to make again
Thank you so much for giving this recipe a try, I’m so happy to hear it was enjoyed! 🙂 xTieghan
This is the BEST soup recipe. 10/10. Made tonight and doubled recipe. Used 3 lbs of chicken and whole block of cream cheese (a little more than specified). Incredible. Thank you so much. Will be making this for years to come. So good that I’m looking forward to eating leftovers for breakfast in the morning.
Thank you so much for giving this recipe a try, I’m so happy to hear it was enjoyed! 🙂 xTieghan
This is the most bland soup I have ever made. It lacks flavor and substance. Please find a different soul to make and save yourself the 45 minutes.
Hey Paul, I’m so sorry you didn’t enjoy this recipe! Thanks so much for letting me know. Is there anything I can do to help? xTieghan
I just made this tonight after seeing you make it on IG stories. I’ve been craving it ever since. It was even better than I dreamed it would be. My family raved! This is going to the top of my fall recipe list!
This chili looks fabulous – recipe sounds good too. Can’t wait to try it.
Thanks Lydia, hope you love this recipe! xTieghan
Delicious meal- will make again!!
Hey Aly! Thanks so much! xTieghan
Wow! Another winner! We just finished and my husband said on a scale of 1-10, it’s an 11+! It’s simply delicious. I kept the jalapeño on the side as a topper and used a little more chicken because that’s what was in my pack; otherwise I followed the directions to a T. We loved it! Thanks, Tieghan!!
Thanks so much for giving this recipe a try, I’m so glad to hear it was enjoyed! xTieghan