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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
Could you freeze this ?
Hi Christina,
Totally, that will be just fine for you to do! I hope you love this recipe!
Our family LOVED this! It is easy and delicious!
Hey Joy,
Happy Monday! I’m so glad to hear you enjoyed this recipe. Thanks a lot for making it and your comment!
SOOOOO good! I could eat the whole batch myself
Hey Cori,
Happy Sunday! Thanks a lot for making this recipe and your comment. So glad to hear it was enjoyed!
This is hands-down one of my favorite recipes. I’d like to make this semi-vegetarian. What would you suggest I sub for chicken? Extra beans? Not sure tofu would do well here, but would like to keep protein – lentils?
Thanks so much, Nicole!
Yes, I would do extra beans, that would be my suggestion:)
Please let me know if you have any other questions! Have a great weekend!
This recipe is a favorite in my house, it’s one that we keep going back to and especially in the fall
Hi Osten,
Really appreciate you making this recipe and reporting back. Thrilled it turned out well!
This is, hand’s down, the best white chicken chili I have ever tried! I have won cook-offs with it and have never not been asked for the recipe when I take it to a friend or a party. Don’t sit on this one!
Hey Britt,
Love to hear this! Thanks so much for trying this recipe so often and your comment! Enjoy your day!
I made via the stove top method. Simple to make with very flavorful and delicious results. It was more “soup” than chili so next time will thicken with some cornstarch.
Hey Crissey,
Happy Monday! I’m thrilled to hear this recipe turned out well for you!
Thanks for making it and your comment:)
Is there a good substitute for cream cheese? My husband doesn’t like it and I want to try making this recipe 🙂
Hi Katie,
You can just skip it:)
I hope you love this recipe, please let me know if you give it a try!
Super yummy. Used more chicken (11/2 lbs) and almost 2 cans beans and 6 cups chicken broth. More like a soup and was perfect and delicious. Added to my recipe box.
Hi Gabriele,
Happy Sunday! Thanks a bunch for giving this recipe a try, I love to hear it turned out well for you!
What would you sub out for the cream cheese if trying to make dairy free?
Hi Kendra,
You can use dairy free cream cheese:) Please let me know if you have any other questions!
I used the Violife dairy free cream cheese, and it worked perfectly!
This is really tasty 😋 and a nice change from regular chili.
My one complaint is about the way the recipe is written. There’s no mention of green onions (as a topping) in the ingredient list, and it doesn’t say when to add the jalapeños. I would assume with the poblanos?
Thanks so much, Mimi! Sorry for any confusion, yes you can add the jalapeños with the poblano peppers. The green onion is an optional topping suggestion:) Have a great weekend!
This is my new favorite chili recipe!!!
Hi Kyla,
Happy Friday!! I appreciate you making this recipe and your comment, I am so glad to hear it was a hit!
Very delicious. I added celery and carrots to up the veggie content, as well as roasted corn from the freezer. And tripled the recipe for school lunches. Big hit !
Hey April,
Perfect!! Thanks a bunch for making this recipe and your feedback, so glad it was enjoyed!
A little spicy for me. Could have been the poblanos sometimes they are spicy but loved it
Thanks so much, Anabelle! I am so glad to hear this chili was enjoyed, I appreciate you making it!
Fabulous! Can I freeze it? It makes a lot and there are just two of us!
Hey there,
Wonderful! So glad to hear you enjoyed this recipe, thanks a bunch for giving it a try! Yes, you can freeze this:)