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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
Tieghan literally never misses! This is yet another Half Baked Harvest recipe that checks every box!
✅Nutritious!
✅Kid-Approved!
✅ Delicious!
Made in the instant-pot (sautéed pepper, onions and boneless/skinless chicken thighs with seasoning- dumped in the rest of the ingredients and set for 6 minutes). Gave me just enough time to whip up some guac and prep the toppings.
Your recipes have a permanent place at our table. Thank you ♥️
Hey Leah,
Happy Monday!! I appreciate you trying this recipe and taking the time to comment, so glad it was enjoyed!!
Excellent, a keeper
Hi Gerry,
Thanks so much for making this recipe, love to hear it was a hit! Happy Tuesday!
Delicious! The whole family loved it. I substituted blended fat free cottage cheese for the cream cheese and it worked great. Everything else I did exactly as written. This soup will definitely go into the regular rotation!
Thanks so much, Lindsay:) So glad to hear this recipe was a hit, I appreciate you making it! Happy Sunday!
I made this when we were camping (on a rainy February night). It was SO tasty and easy to put together. Pre-prepped some of it at home.
Hey Julie,
Happy Sunday!! I appreciate you trying this recipe and your comment, love to hear it was a winner!!
Oh so good!! I didn’t have salsa verde but it was still so delicious!! Definitely recommend 🙂
Hey Marsha,
Happy Friday!! Thank you so much for trying this recipe and your comment, love to hear it was a winner!!
Thank you! I had started a white chicken chili recipe at de**** and it came out bland and flavorless.
Found your creamy white chicken chili recipe and it brought it back to life! The cream cheese and poblano peppers are a game changer. Thanks so much for rescuing my dinner!
Hey there,
Happy Sunday!! I appreciate you trying this recipe and your feedback, love to hear it turned out well! xx
My favorite soup! Can you freeze this? And if so do I need to change anything/how long will it last in the freezer? Thank you!
Thanks so much, Mallory! Love to hear this! Yes, you can freeze for 3 months. Have a great weekend! xx
We made this using the crock pot method and served it to guests. We all really enjoyed it. We included teal the suggested toppings and also made the beer bread. It was all great and relatively simple.
Hey Kimberly,
Wonderful! Love to hear this recipe turned out well for you, thanks for trying it and sharing with others! xx
Forgot to add stars.
Thanks again:)
Love this chili/soup. Flavors are great as usual. But the cream cheese.. is it supposed to melt and integrate with the soup? Cause it never does for me, it just floats around in smaller pieces. And it has been in the microwave. Thanks!
Hey Ditte,
Wonderful! I appreciate you giving this recipe a try and your comment, so glad to hear it was enjoyed!! Try popping your cream cheese in the microwave next time before adding to the soup. I hope this helps:)
It’s on the stove simmering right now. Can’t wait to try it. First taste test is great. I blended 1/2 cup cottage cheese with 1/4 cup of beans and some broth instead of cream cheese.
Thanks so much for trying this recipe, Linda! I hope it’s delish! xx
SO GOOD! My son and daughter in law requested the recipe. Easy to adapt to what you have for spice and flavor.
Hi Kathy,
Thanks so much! Love to hear this recipe turned out well for you, I appreciate you giving it a try! xx
Hi! Is there a good healthier alternative to cream cheese?
Hi Emily,
I would just omit it, no big deal:) I hope you love this recipe, please let me know if you give it a try! xx
This is the best soup recipe for cold nights. I substituted canned green chilis as the market was out of peppers- simply delicious!
Hey Lauren,
Awesome! So glad to hear this recipe turned out well for you, thanks for giving it a try! xxT
Do you have nutritional content breakdown? Sodium, protein, fat…?
Hi Donna,
So sorry, we do not have that info available at this time. Please let me know if I can help in any other way! xx