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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!
Fantastic recipe I never follow a recipe exactly but I love the base of this. I added zucchini about an hour (slow cooker) before it was done and I have to say it’s the best white chili I’ve ever made. Thanks for the recipe!!
Made this for NYE. Made one batch for the adults and one for the kids. For the kids, I swapped corn for the peppers and it was a hit with everyone! Thank you!!
Hi Heather,
Awesome!! So glad to hear everyone enjoyed this recipe, I appreciate you making it! Happy New Year! xx
Your recipes are always fantastic!!! Your cookbooks make for excellent gifts as well! I might treat myself to some this year. This chili is awesome – both crockpot and stovetop versions! Thank you, thank you, thank you for fine-tuning delicious recipes that working parents sometimes don’t have the time or patience to perfect and use. You are our go-to chef when trying to please the fam 🙂
Hi Rylie,
Aww, thanks so much for your kind message and making so many recipes:) Thanks so much for trying this dish and sharing your feedback, I’m so glad to hear it turned out well for you! Happy New Year!🥳🥂 xx
Is the white chicken chili in one of your cookbooks? Would love to buy it!
Hi Diane,
The recipe for white chicken chili is just on the blog:) Please let me know if you have any other questions! xT
Oh Tieghan
Always amazing!!!! Thanks for another great dinner!! The family loved it!!
Happy Holiday to you and your Family
Hi Michelle,
Fantastic!! I’m so glad to hear this recipe turned out nicely for you, thanks a bunch for making it! Have the best week!🎄☃️ xT
When do you add the jalapeños?
Hi Dani,
You can add the jalapeños in step 1 with the poblano peppers. Please let me know if you have any other questions! xx
Tieghan,
Thanks so much for a new family favorite! The video was helpful.
We will be making this all winter.
Love to hear this, Clinton! Thanks so much for making this recipe and your feedback! Happy Sunday! xx
Could you make this in the instapot?
Hi Tiara,
Sure, that would work nicely for you! I hope you love this recipe, please let me know if you give it a try! xx
Hey there, I am dying to make this! Just wondering if you have the macros for this recipe?
Thanks so much, Marshall! So sorry, I do not have the macros at this time. Please let me know if I can help in any other way! xx
This is the second time I’ve made this for the game night I host. Everyone raves about it. I had to double the ingredients this time since everyone wanted seconds the last time I made it! I roast the chili peppers, then peel and seed before adding. Thank you for this recipe!
Hi Lauran,
Happy Friday!! Love to hear this recipe turned out well for you, thanks for making it and your comment! XxT
I made this but added small white beans and it was absolutely delicious. Perfect for a cold winter night when you want something warm and tasty.
Hey Ryanne,
Wonderful!! Love to hear this recipe was a winner, thanks for making it and your feedback! Happy Holidays! XxT
The best white chicken chili recipe! My husband adored it and that says a lot coming from him since he normally prefers a traditional beef and tomato based chili. I added poblano pepper and green bell pepper to mine because that’s all they had at my grocery store but it came out delicious! Definitely making again for those cold winter nights.
Hi there,
Thanks so much for making this recipe and your comment, I’m so glad it was enjoyed! Happy Friday! xxT
Could you do this with ground chicken instead?
Hi there,
Sure, that will work, I would cook it first before adding the broth in step 1. Please let me know if you have any other questions! xx