This post may contain affiliate links, please see our privacy policy for details.

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.

Creamy White Chicken Chili |

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.

Creamy White Chicken Chili |

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!

Creamy White Chicken Chili |

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.

Creamy White Chicken Chili |

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!

Creamy White Chicken Chili |

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

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Calories Per Serving: 320 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.

Register & Save

Already Registered? Login Now

Watch the How-To Reel




  • 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!
View Recipe Comments
Creamy White Chicken Chili |

You May Also Like

Add a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. My fiancé and I loveeeee this recipe. We make it at least twice a month. When I’m a pinch we shred a rotisserie chicken and add that in and the whole meal comes together beautifully in about 20 minutes — can’t beat that!

  2. 5 stars
    This is my third time making this recipe but I don’t eat chicken, so I subbed shrimp. So good, thanks Tieghan!

    1. Hey Kat,
      Perfect!! Thanks so much for giving this recipe a go, I am thrilled to hear that it was a winner! Have the best week!🌸 xT

  3. 5 stars
    Simply fantastic! I make this about every other week and the entire family devours it. Sometimes I double the chicken and save half after shredding to use for quesadillas a couple nights later.

    1. Hi Mary,
      Fantastic!! Thanks so much for making this recipe, I love to hear that it was enjoyed! 💕Tieghan

  4. 5 stars
    Vegetarian style – omitted the chicken and subbed in extras veggies and veggie broth. Then added cooked brown rice at the end and added toppings. Fantastic! Even if it is more soup-like, the rice thickens the texture. Great recipe!

    1. Hey Catherine,
      Happy Friday!! Thanks a lot for giving this recipe a try, I love to hear that it was enjoyed! xx

  5. 5 stars
    THIS IS MY FAVORITE MEAL!!! I’ve had it 4 times now and I am OBSESSED! Thank you so much! The avocado in it?? GET OUT OF HERE! THE LIME!!! To die for in it! I don’t usually feel passionately about a dish, but this… this one is fantastic. MAKE IT, PEOPLE!

    1. Hey Amber,
      Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it! Have the best weekend!☀️ xx

    2. 5 stars
      I wholeheartedly agree with everything Amber said. Make it, make it now!

      Side note – the beer bread is deadly! Simple and delicious. Loved every bite!

      1. Hi Sara,
        I am thrilled to hear that this recipe was enjoyed, thanks a lot for trying it out! Have the best day:) xT

  6. 5 stars
    Love this! Made it with the beer bread and loved it! The toppings are a great touch. Delicious! Thank you for the recipe!

    1. Hi Caitlin,
      Awesome!! I love to hear that this recipe was enjoyed, thank you so much for giving it a try!! Have the best day:) xx

  7. 5 stars
    My husband and I really enjoyed this; however I think you should call it soup not chili. I added only two cans of broth (14.5 Oz each) and it was a very thin consistency. But make no mistake this is not a negative review. The soup was delicious!!! We added a couple of tortilla chips and slurped up every bite of this flavorful concoction.

    1. Hi Patt,
      Awesome!! I love to hear that this recipe was enjoyed, thanks for making it!! Have the best week:) xTieghan

  8. 5 stars
    This. This was so delicious. I made it with all the toppings, minus the yogurt and that little bit of lime juice really adds to the flavor.

    1. Hi Julie,
      Wonderful!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed!! 🌺xTieghan

      1. 4 stars
        Made the chili tonight! It’s almost like a crack chicken meets white tortilla soup. Added white corn, next time will add less cream cheese to up the heat. Cilantro and lime were key!

        Thank you for the recipe!

        1. Hey Laura,
          Happy Sunday!! Thanks so much for making this recipe, I am so glad to hear that it was enjoyed! xx

        2. Made this tonight and it was a hit! One thing I noticed, the recipe has jalapeños listed in the ingredients, but don’t mention them in the instructions anywhere that I saw. I added them with the garlic and pablanos and it seemed to work well.

          1. Hey there,
            Thanks so much for making this recipe, I love to hear that it was enjoyed!! Sorry for the confusion with the jalapeños, adding them with the poblanos is perfect! xTieghan

  9. Tieghan you are five for five in our household. Thanks for the great recipes and mixtures of interesting flavors. Made this with the beer bread like you suggested and they were great complements. Finished off with the lemon loaf for a sweet ending to the meal.

    1. Hey Bryan,
      Thanks so much for making this recipe and sharing your feedback, I love to hear that it was enjoyed!! xTieghan

    1. Hey Melaney,
      Awesome!! I love to hear that this recipe was enjoyed, thanks so much for giving it a go! Have the best week:) xT

    1. Hey Daniel,
      Awesome!! I love to hear that this recipe was enjoyed, thanks so much for giving it a go! Have the best week:) xT

  10. Olive oil should never be used for frying. It has too low smoke temperature and leave dangerous leftovers in the food when heated up.

    Strange to keep seeing such recipes everywhere.

    Otherwise, this was yummy.

    1. Hi there,
      Sorry, I am not sure what you are referring to, there is no frying in this recipe. Please let me know if I can help in anyway! xx

        1. I do not think using olive oil at medium heat on a stove top is considered frying. Olive oil is safe at medium heat.

    1. Hi Laura,
      Sure, that will work well for you!! Please let me know if you give the recipe a try, I hope you love it!! xTieghan

  11. 5 stars
    My family loves this recipe! I adjust slightly to only use 1 poblano pepper and the cream cheese definitely needs to be at room temperature before adding but it’s delicious!

    1. Hi Rachel,
      Fantastic!! I love to hear that the recipe was enjoyed, thanks for giving it a try. Have the best week:)) xT