Next Post
This post may contain affiliate links, please see our privacy policy for details.
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 was excellent! I made a few changes. I added corn which was a nice addition. Also, I thought it was too soupy so I added 2 cans of white beans and a little masa flour to thicken it up more. Came out great!
Hey Linda,
Thanks so much for making this recipe! Love to hear it turned out well for you:) Have the best week! xxT
This recipe is amazing!!! My husband never eats soup and he loves it. Every time I make it for a group people ask for the recipe!
Hey Mindy,
Awesome! Thanks a bunch for making this recipe, so glad to hear it was enjoyed! Have a nice Sunday:) xx
Amazing recipe! Easy to make even with a toddler running around. I cooked mine in a dutch oven and it was so good. The whole family loved it!
Hi Marianna,
Fantastic! Thanks so much for trying this recipe and your comment, love to hear it was enjoyed! Have the best weekend:)
Hi there!
Going to be making this today with some leftover rotisserie chicken I put in the freezer. Any suggestions for how to alter the recipe for chicken that is already cooked? Thanks!
Hi Jules,
I would just keep the recipe as written, everything will be great! Please let me know if you have any other questions! xT
Best White Chicken chili recipe ever. Period. And I know my way around a kitchen. Don’t believe anyone could go wrong trying this one….first time I’ve put cream cheese in a chili recipe…brilliant! Gives such a smoothness to the sauce! Did it in the crockpot, fed a crowd for a New Year’s eve party. Everyone raved over it, recipe asked for. 👍👍
Hey Caryn,
Happy Friday!! I appreciate you giving this recipe a try and your comment, so glad to hear it turned out nicely for you! xxT
Can I make this earlier and keep it on low heat for a couple hours? Or will it thicken up too much?
Hey Donna,
Totally, that would be just fine for you to do! I hope you love this recipe! xT
I’m not normally one to leave reviews, so you know the recipe is special! I made this twice in the past month because it was so great. For a family gathering, everyone raved and asked for the recipe. Thank you, Tieghan!
Hi Meghan,
Love to hear this! Thanks a lot for making this recipe and your comment! Have a nice day:) xxT
Tieghan – I let my husband run with the recipe and he forgot to get the cream cheese to room Temp before putting it in the crockpot. Seems to have curdled… is it ruined?
Hi Joelle,
No worries, it should turn out just fine, I would let it go:) Thanks for making this recipe! xT
Loved this so much! Mine turned out to be more of a soup, I struggled to get it to thicken up and I only used 4cups of broth total. Would love a suggestion on how to adjust for next time! I had it on med/low heat the whole time. It was delicious!
Hi Lauren,
Amazing! Thanks a bunch for trying this dish and your feedback, so glad to hear it turned out well for you! It’s not meant to be super thick, but you could use less broth next time. XxT
I love it!!! Delicious. I just made this today on a very, very cold, less than zero day in Colorado and it has warmed me up so well. Just enough spice and creaminess together. Funny thing, I bought groceries for 2 HBH soups and ended up cooking the bacon that was for the other recipe, so I thought, why not, bacon is good with everything, right? Great addition even if a mistake. I also added extra chicken and mushrooms for our family tastes. Can’t wait to bring this to work for lunch tomorrow….if there is any left!
Hi Corrie,
So glad to hear this recipe turned out well for you, thanks for making it! Have a wonderful week! xx
Is there something I could use instead of salsa verde since I dont have any? Thanks!
Hi Marty,
You could use some enchilada sauce, otherwise, just skip it:) Let me know if you give this recipe a try, I hope you love it! xx
Tieghan, I am getting a little obsessed with making your soup recipes! This was sooo good. Mine turned out super spicy, but it cleared our sinuses! ha! Instead of salsa verde I ended up doing a can of green chiles and a few splashes of green tobasco. Surely not the same, but it did turn out super yummy. I also added mushrooms because my husband always asks for them. I just love how versatile these recipes are, and it gives me great joy to use things I have squirreled away in my freezer. Thanks SO much for the recipe, cant wait to try more 😀
Lol thank you so much, Marty:) Love to hear you have been enjoying them! Have a great week! xT
Made this last night and it was delicious! Doubled the spices because I originally planned on doubling the recipe (but ended up not). The bean brand I had was skimpy on beans so I added two cans. Both my daughter and I loved this. It’s a keeper!
Hi Amy,
Awesome! So glad to hear this recipe turned out well for you, thanks for making it! Have a great rest of the week:) Xxx
I thought your claim that this is THE best white chicken chili to be over the top — UNTIL I TRIED IT! Oh man, you are so right on! The flavor is out of this world, surprisingly complex and deep, and spice level with the two types of peppers is a nice medium level.
I used 1.5lbs meat, 6 cups broth, a bay leaf, and 2 cans of beans (in my case pintos because white beans are not good for my kidney stone situation, long story…). At the end I cooked it down just a tad. For serving I used sour cream, cheddar and scallions. SANTA MARIA WAS IT AWESOME.
Thanks for this wonderful recipe, I am a believer.
Hi Randy,
Yay!! Love to hear this dish turned out well for you, I appreciate you making it! Have a great day! xx
Loved this recipe! I used rotisserie chicken instead of cooking within the soup and it turned out just fine. Spice blend on point!
Hi Alison,
Thanks so much for making this recipe and your comment, so glad to hear it was enjoyed! Have the best week! xxT
Hi! Can I use ground chicken instead? If so, do I have to cook it on a skillet beforehand? Thanks!
Hi Bianca,
Sure, ground chicken will work and yes, I would sauté it first. I hope you love this recipe! Have a great weekend! xT
My stomach cannot tolerate cream cheese. Is there a substitute you recommend?
Hi Amy,
You could use something like greek yogurt or even a dairy free cream cheese. I hope this helps! Please let me know if you give this recipe a try! xT