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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
What a bummer – I was so excited to make this recipe foe dinner tonight, and had all the ingredients together, until I got to needing to cook on low for 6 hours or high for 4. This wasn’t accounted for in the total time to make this and is a huge miss. I will eventually make it, when I have time to prep ahead.
Hi Alli,
The stove top does not require that amount of time, I would recommend following those instructions:) Please let me know if I can help in any other way! xx
I made this with some grilled chicken thighs I got from a cookout. Made the recipe mostly to order and my husband absolutely loved it. I added some zesty southwest pinto beans mashed with the softened cream cheese. I added diced frozen sweet potatoes. It was amazing.
Hey Dona,
Love to hear this! Thank you for making this recipe and your comment! Have a wonderful week!!
My fiance and I LOVE this recipe! It’s one of our go-to’s and we’re always tempted to lick the bowl haha Sometimes we also add in a can of corn if we have it on hand. Thanks for bringing us a great recipe!
Hey Elizabeth,
Happy Sunday! Thanks a bunch for making this recipe so often, love to hear it always turns out nicely for you! xx
I made your white chili recipe for my Church’s chili cook off and your chili came in FIRST place!!💜✝️
Hey Theresa,
Fantastic! So glad to hear this recipe turned out nicely for you, thanks for making it! Happy Friday:)
Very yummy! Another hit with my family. It was a bit wet so I added pasta shells and cooked another ten minutes.
Thank you so much, Karen! So glad to hear this recipe was a winner, I appreciate you making it! xx
Very flavorful but I am surprised the cream cheese does not completely melt. Is there a remedy for that issue?
Thanks for trying this recipe, Anne! Was your cream cheese at room temp? You can also pop it in the microwave for a bit as well. I hope this helps! xT
It takes me quite a while of stirring for my cream cheese to fully melt, even after putting in the microwave for 15-20 seconds! May just have to be persistent with it.
My daughter and I tag team made this tonight. It was a hit! My husband asked if I’d made it before- I told him I had made A white chicken chili, but not THIS recipe (couldn’t find it). He said to get rid of the old one – just make this!!! Very easy. Very tasty. Will definitely be putting this on the dinner rotation! Thank you! Perfect dinner for a cool Texas evening!
Thank you so much, Kim! So glad to hear this dish was a winner, I appreciate you making it! xx
This recipe is just what I’ve been looking for. Its is fantastic.
Hey Mary,
Fantastic! Love to hear this recipe turned out well for you, thanks for making it! Have the best week:) xxT
Hi Tieghan! If making in slow cooker, would it be better to add cream cheese before or after cooking? Thanks!
Hey Lexie,
You could add it after cooking. I hope you love this recipe, please let me know if you give it a try! xT
Delicious Tex mex flavors in chili and easy
Hey Elinor,
Happy Friday! Thanks a bunch for making this recipe and your comment, love to hear it was a winner! xxT
Would it be best to cook the onions prior to putting them in the slow cooker? I’ve done this recipe on the stovetop and loved it but wondering if what will essentially be stewed onions won’t taste as great as sautéing them first or if it won’t matter much?
Hi Alyssa,
I have never felt the need to do that, but you absolutely can and it will not hurt the recipe if you do:) Please let me know if you have any other questions! xT
I made it with ground chicken and it was good but I think it would be more flavorful with pan-grilled and then shredded chicken.
Hi Gwen,
Amazing! Thank you so much for trying this recipe, I am so glad it turned out well for you! xxT
So delicious! My family loves it when I make this recipe!
Hey Kim,
Wonderful! So glad to hear this recipe turned out well for you, thanks a lot for giving it a try! xxT
What could I sub for the cream cheese?
Hi Tiffany,
Sour cream would work nicely for you in place of the cream cheese. Please let me know if you have any other questions! xT
Love this recipe. I’ve made it more than 5 times but this I want to make it vegetarian. What can I put in there instead of the chicken to give it more texture and filling?
Hey Andrea,
So glad to hear you have been enjoying this recipe! I would add more beans in place of the chicken, maybe some carrots and celery. I hope this helps! xT
Potatoes?
I’ve made this recipe at least five times and it never disappoints. It is very easy to make but delivers great flavors. Tonight I made quesadillas with pepper jack cheese. Just soooo good. Love all your recipes!
Hey Shelley,
Thanks so much for making this recipe! Love to hear it turned out well for you:) Have the best week! xxT
My family and I love this recipe! What are you suggestions for freezing leftovers or making before hand and freezing before a trip?
Hey Laureen,
So glad to hear this recipe is always enjoyed! You can definitely freeze this recipe after making:) Please let me know if you have any other questions! xx