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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 discovered your page yesterday and decided to make this this. oh. my. goodness.
freaking DELICIOUS! I used Kite Hill dairy free cream cheese instead of regular and it tastes amazing. You’re the bomb.
Hey Grace,
Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best day! xTieghan
Hi, making this and it states cheddar cheese but the pictures it looks white. Just wanted to know if you used a different cheese for topping and still used cheddar in the recipe, or if you used a white cheese in the recipe. Thank you!
I uses Tillamook sharp white cheddar! It was perfect
Hey Karli,
I used a white cheddar cheese, but any cheese that you enjoy will work here. I hope you enjoy the recipe, please let me know if you give it a try! xTieghan
I would call this more of a tortilla soup than a chili, but still tasty!
I also added some frozen corn at the end and used feta cheese as a topping.
Hey there,
Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best day! xTieghan
Delicious but a little thin, but I think I ad-libbed and added too much broth because I had more than a pound of chicken. Also, whisked the cream cheese in a bowl with a cup of the hot broth to be sure it was creamy, then added back. And added a can of beans to thicken. BUT once you get the toppings on it, it’s less thin and anyway, the flavor is really good!! Will make this again for sure.
Hey Kacey,
Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best day! xTieghan
This is a good soup! I made it on the stovetop and had to make a few substitutes so it didn’t come out exactly according to the recipe. The jalapeno listed in the ingredients list is missing from the instructions. It wasn’t my favorite HBH recipe but I enjoyed it just fine. Other HBH recipes I have LOVED and sent to friends and family are the “Lemony Garlic Chicken and Orzo Soup” and the “30 Minute Creamy Thai Turmeric Chicken and Noodles.” I look forward to trying more HBH recipes!
Hey Hanna,
Thanks for giving the recipe a try, sorry it wasn’t your favorite. The jalapeño is added with the poblanos if you chose to use it! Please let me know if you have any other questions:) xTieghan
I made this Saturday night. Added an extra can of beans because it seemed thin, but it was delicious. I served it with avocado, sour cream and tortilla chips broken up on it. A wedge salad for a side, and my husband loved it!
Hey Jeri,
Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best day! xTieghan
One word…WOW! This is my new favorite chili recipe! Made it yesterday for the football game and everyone loved it. The consistency was bit soupier than I anticipated so I added an extra can of white beans. Served it over elbow macaroni with cornbread and salad sides. Soooooooooooo good, thanks!
Hey Kelly,
Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best day! xTieghan
So delicious!! My family ate every single drop! Definitely making this throughout the winter!
Hey Marisa,
I am thrilled that you enjoyed this recipe, thanks a lot for giving it a try. I hope you have an amazing week! xTieghan
Not my favorite HBH recipe! Made it in the slow cooker and it turned out way soupier and bland tasting than I had hoped. I was also surprised to add the cream cheese in the beginning, because it did not end up melting and was clumpy.
Hi Megan,
Sorry you didn’t enjoy the recipe, please let me know if I can help in anyway. xTieghan
Made in instant pot on slow cooker setting and it had to be discarded- awful
Hey Ash,
So sorry to hear this. I have never used the slow cooker setting on an instant pot so I am unsure the results of that. Next time, I would just use a regular slow cooker for best results. I hope this helps! xTieghan
hi! when do you add
the jalapeños?
Hi Avery,
You can add the jalapeños with the poblano peppers. I hope you love this recipe, please let me know if you give it a try! xTieghan
My new favorite soup recipe!!!
Hey Gabbie,
Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best day! xTieghan
yeah, it calls for too much liquid for a slow cooker!
Ash, I too learned the hard way that the slow cooker setting on the IP is definitely not the same as a crockpot. The temps on the IP are way too low. Here are the correct temps:
Crockpot: Low = 190 to 200, High = 225-270
Instant Pot: Low = 170, Normal = 200, High = 210
Hope that helps!
My family loved this! I used roasted chicken breast and added kidney beans as well as white beans. It was delicious!!!!
Hey Stephanie,
I am thrilled that you enjoyed this recipe, thanks a lot for giving it a try. I hope you have an amazing week! xTieghan
My family loved this SO much as an after church lunch. It was delicious!
Hey Susan,
I am thrilled that you enjoyed this recipe, thanks a lot for giving it a try. I hope you have an amazing week! xTieghan
It was too runny for us. I added more beans, zucchini, and some kale- still just ok. Bummed, it looked so good.
Hey Heather,
So sorry to hear this, was there anything you adjusted in the recipe? It definitely shouldn’t be as thick as your typical chili if that’s what you had in mind. Please let me know if I can help in anyway! xTieghan
Had the right amount of heat, but I felt like it wasn’t salty enough! I might try again with regular broth rather than low-sodium broth. Very good otherwise!
Thanks so much! 🙂 xTieghan
I added two cans of white beans. Toward the end I took out 1/2 cup of the beans and mashed then added back to thicken up the broth just a bit.
Loved the flavor! This is a keeper.
Hey Valerie,
I am thrilled that you enjoyed this recipe, thanks a lot for giving it a try. I hope you have an amazing week! xTieghan
I’ve always loved your recipes but is this supposed to be soup or chili?? It’s really runny?
Hi there! It’s a chicken chili but it’s not as thick as your average chili 🙂 xTieghan
This is awesome. I love the heat. I love the taste. I added corn and I had to use 2 bell peppers, so I used 3 jalapeño (2 seeded and 1 “aux natural “). The heat is perfect. Next time I think I may add rice. The third time I may try coconut milk, as some other reviewers mentioned.
Thank you so much, I’m so glad you enjoyed this recipe! Happy Monday ? xTieghan