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Cold nights call for something warm, creamy, and just a little spicy. This is the kind of chili I want simmering on the stove when fall rolls in—cozy, simple, and loaded with plenty of flavor.
Poblano and jalapeño give the broth a gentle kick, while cream cheese and cheddar make everything creamy without losing those brighter salsa verde and lime flavors. Add avocado, cilantro, extra cheese, and something warm for dipping, and dinner is done. Great on its own, but even better with a side of homemade beer bread.
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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.
Build the flavor base: 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.
Simmer the chicken:Pour in the broth and simply let the chicken simmer until it’s cooked through and shreds easily.
Make it creamy: 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.
Finish it up: 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
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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
This was a hit for my family!! I added a few extra veggies (yellow bell peppers, zucchini, & frozen corn), came out delicious 😋 Thank you for sharing!
Hey Dani,
Thanks a bunch for choosing to make this recipe, I’m so glad to hear it was a hit! I hope you had a great Halloween weekend!
I haven’t made it yet. I am starting to.. but I wanted to know if I had cooked chicken already that I shredded up. Would it adjust anything on the recipe?
Hey Melinda,
That will work nicely for you in this chili. You can keep the recipe as is, just reduce the cook time in step 1 since your chicken is already cooked. Please let me know if you have any other questions!
Love this recipe. Have made it a bunch of times and it’s always a hit! I add a cup of fire roasted corn for something extra. Tonight I tried it with ground pork instead of chicken and everyone loved that too!
Thanks for the perfect fall day recipe.
Hey Adelle,
Thanks so much for choosing to make this recipe, I’m so glad to hear it was enjoyed! Have a great Halloween!
I really love this recipe! Have made it several times over the years, I air fry my poblano peppers then peel them, I do not like the skin. I do have a question, you mention a jalapeno pepper for ingredients, but you don’t mention when to add it. I have always fried it up with the onions. I can adjust the spicy and the creamy by adding more cream cheese and more jalapeno! We are a smoked paprika family so I use that. Thank you for an easy to make, tasty chili!
Hey Heidi,
This makes me so happy to hear! Love knowing you enjoyed it! Thanks for making this recipe and taking the time to comment.
You can add the jalapeño with the poblano peppers.
Have a great Sunday!
The entire family gobbled it up. One kid commented that usually he gravitates toward the goodies, but the broth is so good, it’s his favorite part of this recipe! The lime zest really makes it. (We squeezed juice in our bowls too) It was declared a “do-over.” As in: Make it again, mom!
Hey Libby,
Happy Friday! Big thanks for making this recipe and sharing back. So glad it hit the spot!
Question! Why is it that you don’t add the beans until the very end? In my regular chili recipe, I add them at the beginning and they cook for 6 hours with everything else. Just curious before I try the recipe out!
Hi Autumn,
I like my beans to have a little texture to them, but you could totally add them at the beginning of the recipe. Let me know how this chili turns out for you!
Made it again for the first time this Fall. Every recipe that you create, Tieghan, has so much flavor! I love this white chicken chili!
Hey Sande,
Thank you so much for giving this recipe a try and sharing your thoughts, I’m so happy it worked for you! Have the best week!
My family has loved this recipe for years, and I’d love to track down a copy of the original version. Any chance I can find this anywhere? Thanks so much!!
Hi Linda.
Thanks so much for making this recipe for so many years! This is the original version:) Please let me know if I can help in any other way!
This is our favorite white chili recipe. To change it up, sometimes I’ll add an extra can of beans and use 4 cups of broth so its a little thicker. It is soooo delicious either way!
Hey Vicki,
Perfect! Thanks so much for making this chili so often and taking the time to comment. So glad to hear it is always a hit!