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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.
Why You’ll Love This Chili
- One pot, weeknight-friendly, super cozy.
- Creamy (from cream cheese + cheddar), but still bright (thanks to salsa verde + lime).
- Easy to customize heat with the peppers and toppings.
Make-Ahead, Storage, Reheat
- Make-ahead: Flavors get better after it sits; reheat gently and add a splash of broth if it thickens.
- Store: Cool completely, refrigerate in airtight containers.
- Reheat: Warm on the stove over low heat or in the microwave in short bursts, stirring often.
- Freeze: Freeze in portions; thaw overnight in the fridge, then rewarm gently. Add broth as needed to loosen.
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 wanted to share that we have made this recipe several times…first just for dinner, but because it was a hit, it was requested for a backpacking trip. So I made it and we freeze-dried it. It rehydrated perfectly in the Grand Canyon and ever since it is a staple for our backpacking trips.
Hey Jill,
Wow, that is so cool! Thank you for sharing and making this recipe:) Have a great week!
I followed the recipe exactly and it is so flavorful and delicious!! The poblano peppers and jalepeno add just the right amount of spice and depth of flavor. We all agreed that adding the avocado and a squeeze of lime is brilliant. I’ll be making this soup often. It’s definitely a new family favorite!!
Hey Jennifer,
Happy Sunday! I appreciate you trying this recipe and your comment, love to hear it was a hit!
It was delicious. I didn’t have cream cheese so simply omitted it. We didn’t miss it at all. It was so flavorful! It’s become a family fav.
Hey there,
Happy Monday! Big thanks for making this recipe and sharing back. So glad it hit the spot!
!!!
Thanks Sonia!!
I have enjoyed this chili when my daughter made it. when I make it , I need to eliminate the cream cheese. Is there something else I could substitute thats non dairy?
Hi Terrell,
Sure, you could use a dairy free cream cheese or a dairy free heavy cream, like coconut cream. I hope this helps!
I’ve made this many times, and I’m certain it’s my favorite soup ever. Every bite is truly delicious!
Thanks so much, Erica!! Love to hear this recipe is always enjoyed, I appreciate you making it so often!
Made this last night and my family loved it! Made it again tonight to freeze for when my husbands out of town because it’s so easy!
Hey Leah,
Fantastic! I appreciate you making this recipe and your comment, so glad it was a hit!
Happy Friday!
This was delicious! I made a few substitutions based on what I had: green bell peppers for poblanos, Greek yogurt for cream cheese, and an extra can of beans because my chicken breast was about 3/4 of a pound. I will definitely be making this again!
Hey Dannie,
Fantastic! I appreciate your feedback, thanks for trying the recipe! So glad it was enjoyed!
The kids and I tried this a week ago. My daughter said “ Dad, the flavors!” “There’s so many flavors!” “This soup is GOATED!” thank you again. I did double the recipe and add three cans of beans and 3/4 pound extra chicken.
Hey Patrick,
Awesome! Love to hear you enjoyed this recipe, thanks so much for making it and your comment!
This was delicious – I made it in the crockpot and thought I was going to have an issue with the cream cheese (I warmed it first) as it didn’t blend at first but after cooking 6-7 hours it was totally fine. It did make me wonder though whether you could sub heavy cream in some amount to get that creaminess vs cream cheese? Thanks!!!
Hey Jennifer,
Amazing! Love to hear this recipe was enjoyed, thanks a bunch for making it and taking the time to comment!
Sure, I think the cream would work nicely for you!
How many people does this recipe serve? Thank you
Hi Kathy,
This recipe makes 6 servings.
Please let me know if you have any other questions!
Hi, can you freeze the extra?
Hey Jill,
Totally, that will work nicely for you! I hope you love this chili, please let me know if you give it a try!