Looking for the coziest bowl of comfort? My Creamy White Chicken Chili is your answer! Packed with tender chicken, poblanos, and just the right kick of heat, this one-pot wonder is perfect for chilly evenings!
If you love comforting soups, try my Classic Chicken Noodle Soup next. Find all my Soup Recipes here!
Let me share a little secret – while I love traditional red chili, this creamy white version has totally stolen my heart! Think of it as a beautiful marriage between a cozy soup and your favorite chili, all wrapped up in a creamy, slightly spicy hug. And the best part? It comes together in just 45 minutes!
What Makes This Chili Special:
- Perfect Heat Balance: Poblanos and jalapeños bring just the right amount of warmth
- Creamy Dream: A touch of cream cheese creates that velvety smooth texture
- One-Pot Wonder: Everything cooks together for maximum flavor and minimal cleanup
- Versatile Cooking: Make it on the stovetop or let it simmer all day in your crockpot
Let’s Talk Ingredients:
- Poblano peppers for that mild, smoky heat
- Jalapeños (I’ll show you how to control the spice level!)
- Cream cheese for that irresistible creaminess
- White beans for heartiness
- Fresh cilantro for brightness
- Perfectly seasoned chicken
Pro Tip: Room temperature cream cheese blends much more smoothly than cold. Take it out while you prep your other ingredients!
Two Ways to Cook:
This chili is wonderfully flexible! Choose your preferred method:
- Quick Stovetop Version: Ready in under an hour
- Slow Cooker Magic: Let it cook while you’re away
The Secret to Amazing Flavor:
Here’s what makes this chili extra special – we’re building layers of flavor:
- Sautéing the vegetables until fragrant
- Seasoning the chicken before cooking
- Using salsa verde for extra depth
- Adding just the right amount of spices
Let’s Talk Toppings:
Trust me on this – the toppings make this chili absolutely incredible! Here’s my perfect combo:
- Sharp cheddar cheese (lots of it!)
- Creamy avocado slices
- A dollop of tangy yogurt
- Fresh cilantro
- Zesty lime
- Green onions for crunch
Pro Tip: Don’t skip the lime zest – it adds an amazing brightness that takes this chili to the next level!
Make-Ahead Tips:
- Chili thickens as it sits – thin with extra broth when reheating
- Keeps beautifully in the fridge for 3-4 days
- Freezes perfectly for up to 3 months
Creamy White Chicken Chili
This soul-warming bowl of comfort is ready in just 45 minutes! My recipe guarantees tender chicken and a silky, flavor-packed broth every time.
Print
Pin
Rate
Servings: 6
Equipment
- Large pot or Dutch oven
- Sharp knife and cutting board
- Measuring cups and spoons
- Two forks for shredding
Ingredients
For the Chili:
- 3 tablespoons olive oil
- 1 large onion diced
- 5 garlic cloves minced
- 2 poblano peppers diced
- 1 jalapeño finely chopped (seeds optional)
- 2½ teaspoons ground cumin
- 1½ teaspoons smoked paprika
- 1 teaspoon chili powder
- Kosher salt and black pepper
- 1¼ pounds chicken breasts
- 4½ cups chicken broth plus more if needed
- 6 ounces cream cheese softened
- 2 cans 15 oz each white beans, drained
- ⅔ cup green salsa
- 1½ cups shredded Mexican cheese blend
- ⅔ cup fresh cilantro chopped
For Serving:
- Diced avocado
- Extra cheese
- Sour cream or Greek yogurt
- Fresh lime
- Cilantro leaves
- Sliced green onions
Instructions
Stovetop Method:
Get Those Flavors Started:
- Warm olive oil in a large pot over medium heat
- Toss in diced onion and cook until soft and golden (6-7 minutes)
Chef’s Secret: Let those onions get a bit golden – it adds amazing depth!
Create Your Flavor Base:
- Add garlic and peppers, cook 2-3 minutes until fragrant
- Sprinkle in cumin, paprika, and chili powder
- Season with a good pinch of salt and pepper
- Let everything mingle for 3-4 minutes until the kitchen smells amazing
Pro Tip: This step builds our foundation of flavors!
Time for Chicken:
- Nestle chicken breasts into the pot
- Pour in 4 cups of broth
- Bring to a gentle simmer
- Cover partially and cook 22-25 minutes until chicken is tender
Kitchen Tip: Don’t rush this part – gentle cooking keeps the chicken juicy!
The Creamy Magic:
- Remove chicken to a plate
- Soften cream cheese in microwave for 20 seconds
- Shred chicken using two forks
- Whisk cream cheese into the broth until completely smooth
- Return shredded chicken to pot
- Add beans, green salsa, and cheese
Pro Tip: Room temp cream cheese blends much easier!
Final Touches:
- Simmer 8-10 minutes until everything’s hot and bubbly
- Stir in fresh cilantro
- Taste and adjust seasonings
- Add extra broth if you’d like it thinner
Slow Cooker Method:
Morning Prep:
- Place onion, garlic, peppers in slow cooker
- Add all spices and chicken
- Pour in 4 cups broth and softened cream cheese
- Season well
Low & Slow:
- Cook on low 7-8 hours or high 5-6 hours
- Remove and shred chicken
- Stir in beans, salsa, cheese, and cilantro
- Let it warm through about 10 minutes
Success Tips:
- Cut chicken breasts in half if they’re very thick
- Don’t skip softening the cream cheese
- Keep extra broth handy for reheating
- Taste and season at the end – flavors develop as it cooks
Make it Your Way:
Extra Spicy: Keep those jalapeño seeds and add a pinch of cayenne
Milder Version: Skip jalapeño, use just one poblano
Richer: Add an extra handful of cheese at the end
Lighter: Use reduced-fat cream cheese and cheese
Storage & Reheating:
- Keeps in fridge up to 5 days
- Freezes beautifully for up to 3 months
- Reheat slowly on stovetop, adding broth to reach desired consistency
The Perfect Bowl:
Layer your bowl like this for the ultimate experience:
- Steaming hot chili base
- Big handful of shredded cheese
- Fresh avocado chunks
- Dollop of sour cream or yogurt
- Sprinkle of cilantro and green onions
- Fresh squeeze of lime
Awesome! Love someone who is a better home chef.