Creamy White Chicken Chili

There’s something about a big bowl of creamy white chicken chili that feels like a hug on a chilly night. I make this every time the weather dips below comfort level—or honestly, whenever I need a meal that practically makes itself. It’s got everything I love in a cozy dinner: tender chicken, mild heat from poblanos and jalapeños, creamy broth, melty cheese, and all the toppings that make you go back for seconds.

Creamy White Chicken ChiliThis is one of those recipes that’s been on repeat in my kitchen, especially on busy weeknights or lazy weekends. If you’ve got leftover rotisserie chicken or frozen broth sitting around, even better. And yes, it’s technically a “chili,” but if you ask me, it leans more toward creamy soup territory—and I’m not mad about that.

Why I Keep Coming Back to This Bowl

I’ll be honest—traditional tomato-based chili used to be my go-to, but this white chicken version won me over real fast. There’s just something more comforting about it. Maybe it’s the gentle heat or the creaminess that wraps around every spoonful. Or maybe it’s how quickly it comes together in one pot while I’m multitasking (read: trying to fold laundry, answer texts, and keep the dog off the couch).

What makes it extra special is how customizable it is. You can go heavy on the spice or keep it mellow, add extra beans if you need to stretch the batch, or toss in corn for a little sweetness. And the toppings? That’s where it goes from good to really good.

How I Make It – Step by Step in One Pot

This is a true one-pot wonder. If you’re like me and can’t stand a mountain of dishes at the end of the day, you’ll appreciate that.

Step 1: Start with the veggies

I begin with a base of diced onions, chopped poblano peppers, and jalapeños in a bit of oil. As soon as that mix hits the heat and starts to soften, the kitchen smells like something good is on the way. I usually let it go until everything’s tender and fragrant.

Step 2: Season the chicken

I give the chicken a quick toss in cumin, oregano, a pinch of paprika, and salt—nothing fancy. I’ve used both chicken breasts and thighs here, depending on what’s in the fridge. Thighs tend to give a richer flavor, but both work well.

Step 3: Simmer in broth

Once the chicken is in, I pour in the broth and let it simmer gently. This is the perfect time to clean up the counter, check emails, or prep the toppings. You want the chicken to get nice and tender so it shreds easily with a fork.

Step 4: Cream cheese magic

The secret to that creamy, velvety texture? A few spoonfuls of softened cream cheese. I usually zap it in the microwave to make it easier to stir in. It melts right into the broth and gives the whole pot that cozy, thick feel without being too heavy.

Step 5: Shred and finish

Once the chicken is fully cooked, I pull it out, shred it, and add it back into the pot with some white beans and a handful of shredded cheddar. Let it all simmer for a few more minutes until it’s perfectly blended.

best Creamy White Chicken ChiliToppings That Make It Irresistible

If I’m being honest, I eat this mostly for the toppings. That’s where you get to have fun.

Here’s how I top mine:

  • A big sprinkle of sharp cheddar (extra sharp if I have it)

  • A dollop of thick Greek yogurt (or sour cream if I’m feeling extra indulgent)

  • Sliced ripe avocado

  • Chopped fresh cilantro and scallions

Sometimes I’ll add a squeeze of lime too, especially if the chili has some extra heat—it just brightens everything up.

Don’t Skip the Beer Bread

This chili is great on its own, but a slice of warm, buttery beer bread on the side? That’s dinner gold. I bake a quick loaf while the chili simmers, and it soaks up that creamy broth like a dream. I’ve tried tortilla chips before, but they just don’t do it justice like thick bread does.

Helpful Tips from My Kitchen

  • Got leftover rotisserie chicken? Skip the simmering and add the shredded chicken right into the pot once the veggies and broth are bubbling. Cuts the cook time in half.

  • Spice level control: Use just one jalapeño and remove the seeds if you want mild heat. If you like it hot, keep the seeds or toss in a second one.

  • Make it thicker: If you prefer a chunkier chili, mash some of the beans before adding them in. It gives a nice, thick body to the chili.

  • Short on cream cheese? A splash of heavy cream or even a bit of sour cream stirred in at the end can work in a pinch.

easy Creamy White Chicken ChiliStoring and Reheating Leftovers

This chili keeps really well. In fact, it might even taste better the next day after the flavors have had time to settle in.

  • Fridge: Store in an airtight container for up to 4 days.

  • Freezer: Freeze in portions for up to 2 months. I usually freeze in individual containers for easy lunches.

  • Reheat: Just warm it on the stove with a splash of water or broth to loosen it up.

Creamy White Chicken Chili

Creamy White Chicken Chili

Yield: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

There’s just something about a bowl of white chicken chili that wraps you up in comfort. I usually make this when the weather turns chilly and all I want is something hearty without being too heavy.

Ingredients

  • 1 pound boneless, skinless chicken thighs or breasts
  • 1 can white beans, drained
  • 2 tablespoons olive oil
  • 1 cup shredded cheddar cheese
  • 1/2 cup salsa verde
  • 4–6 cups low-sodium chicken broth
  • 1/2 cup chopped fresh cilantro
  • 4 ounces cream cheese, softened
  • 1 medium yellow onion, chopped
  • 2 poblano peppers, seeded and diced
  • 1 jalapeño, seeded (if you prefer less heat), chopped
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • Kosher salt and freshly cracked black pepper
  • For serving: sliced avocado, more cheddar, plain yogurt or sour cream, lime zest and juice

Instructions

  1. Stove-Top Instructions : Start by warming olive oil in a large pot over medium heat. Toss in the chopped onion and cook until soft and golden—about 5 minutes. Add garlic, poblanos, jalapeño, cumin, smoked paprika, chili powder, and a generous pinch of salt and pepper. Let everything cook together until the kitchen smells amazing, around 5–10 minutes.
  2. Nestle in the chicken and pour in 4 cups of broth. Add a little more salt and pepper if needed. Partially cover the pot and let it simmer on medium-low for about 20 minutes, or until the chicken is tender and cooked through.
  3. While the chili simmers, warm the cream cheese in the microwave for 10–15 seconds so it stirs in more easily later.
  4. Once the chicken is done, pull it out and shred it using two forks. Add the cream cheese to the pot and stir until smooth. Then return the chicken to the pot and mix in the white beans, salsa verde, and cheddar cheese. Simmer everything for another 5–10 minutes until melted and creamy. Stir in the chopped cilantro just before turning off the heat. Add more broth if you like it a bit soupier.
  5. Ladle into bowls and pile on your favorite toppings—creamy yogurt, ripe avocado, extra cheese, fresh herbs, and a squeeze of lime.
  6. Slow Cooker Instructions : Add the onion, garlic, poblanos, jalapeño, cumin, paprika, and chili powder to your slow cooker insert. Place the chicken on top, then pour in the broth and dot with chunks of cream cheese. Season with salt and pepper.
  7. Cover and cook on low for 6–7 hours or high for 4–5 hours.
  8. Once the chicken is tender, shred it in the pot using two forks. Stir in the beans, salsa verde, shredded cheddar, and chopped cilantro. Let everything warm through until creamy and melted.
  9. Spoon into bowls and finish with all your favorite toppings. Don’t skip the lime zest—it wakes everything up beautifully.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 825Total Fat: 42gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 138mgSodium: 1369mgCarbohydrates: 55gFiber: 7gSugar: 13gProtein: 70g

Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Common Questions I Get

Can I use canned green chiles instead of fresh poblanos?
Yes! I’ve done this in a pinch. The flavor will be slightly different, but it still works great.

What kind of beans should I use?
I typically use cannellini or Great Northern beans, but honestly, whatever white beans you have will do.

Can I make this in a slow cooker?
Absolutely. Just toss everything (except cream cheese and toppings) into the slow cooker and cook on low for 6–7 hours. Stir in the cream cheese at the end.

Is it very spicy?
It has a mild heat if you follow the recipe as is. You can easily tone it down or turn it up, depending on your taste.

Hope this bowl brings as much comfort to your table as it does to mine. It’s the kind of cozy meal that feels right at home any night of the week. Let me know how you top yours—I’m always looking for new ideas!

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