Jump to Recipe· 4.5 from 761 reviews

Oh, I just have to tell you about this Creamy White Chicken Chili Recipe that has become an absolute favorite in my kitchen! It’s the kind of meal that feels like a warm hug on a chilly evening, yet it’s bright and fresh enough to enjoy any time of year. What makes this recipe so special is its balance of creamy, cheesy goodness paired with subtle spice and vibrant flavors, thanks to the poblano peppers and salsa verde.

This creamy white chicken chili has a way of bringing people together around the table—my family seriously goes crazy for it, especially when topped with all our favorite garnishes. Whether you’re making it on the stove or slow cooker, it’s straightforward and forgiving, perfect for busy weeknights or a relaxed weekend dinner. I love sharing this recipe because it’s one of those dishes that’s both comforting and impressive without being complicated.

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Why You’ll Love This Recipe

  • Rich and Comforting: The creamy texture combined with tender chicken and melted cheese is pure comfort food at its best.
  • Easy to Customize: You can adjust the spice level and add your favorite toppings to suit your taste perfectly.
  • Perfect for Any Season: Whether it’s cold outside or you want something cozy year-round, this chili hits the spot.
  • Versatile Cooking Methods: Stove or slow cooker? This recipe works beautifully both ways for busy or relaxed days.
A white bowl filled with a creamy orange soup that has visible chunks of chicken and beans. The soup is topped with layers of cubed green avocado, shredded white cheese, sour cream in the center, chopped green onions, and fresh chopped cilantro scattered across the surface. A silver spoon rests inside the bowl on the left side. The bowl sits on a dark wooden table with a white marbled texture cloth partially under it and some crumbs and a piece of bread nearby. The photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients You’ll Need

Each ingredient brings something special to this Creamy White Chicken Chili Recipe, from the smoky poblanos to the tangy salsa verde, creating a depth that you’ll love. Shopping tip: pick fresh poblano peppers with firm skins, and if fresh salsa verde isn’t available, a good bottled one works great too!

  • Extra virgin olive oil: Adds a smooth, fruity base for sautéing your aromatics without overpowering the flavors.
  • Yellow onion: Gives sweetness and body once caramelized, vital for a flavorful chili foundation.
  • Garlic: Minced or grated, it perks up the whole dish with its unmistakable warmth and aroma.
  • Poblano peppers: These mildly smoky peppers add a hint of gentle heat and a unique flavor.
  • Jalapeño: Optional but adds a kick — seed it to control the heat.
  • Ground cumin: Provides an earthy spice that’s classic in chili dishes.
  • Smoked paprika: Introduces subtle smokiness that enhances the chili powders’ heat.
  • Chili powder: Balances the heat with a warm, complex spice profile.
  • Kosher salt and black pepper: Seasoning essentials to elevate all the flavors.
  • Boneless, skinless chicken breasts or thighs: Thighs give extra juiciness; breasts keep it lean—your choice!
  • Low-sodium chicken broth: Keeps the chili from being too salty while adding savory depth.
  • Cream cheese: Makes the chili luscious and silky — make sure it’s room temperature for easy melting.
  • White beans: Provides creamy texture and fiber, plus they soak up the flavors beautifully.
  • Salsa verde: Brightens up the chili with tangy, slightly herbal notes.
  • Shredded cheddar cheese: Melts into the chili, making every bite cheesy and indulgent.
  • Fresh cilantro: Stirred in at the end for light, fresh contrast that lifts the richness.
  • Avocado, cheddar cheese, yogurt, lime zest and juice: Garnishes that add texture, creaminess, and zesty brightness.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love playing around with this Creamy White Chicken Chili Recipe because it’s so easy to make it your own — tweak the heat level, swap in different cheeses, or even turn it vegetarian by skipping the chicken. Don’t be afraid to experiment and find your favorite version!

  • Make it spicy: I sometimes add extra jalapeños or even a dash of cayenne to bring more heat, which my spice-loving friends absolutely adore.
  • Use chicken thighs: If you want more tender, juicy bites, thighs are my go-to; breasts work well too if you prefer a leaner chili.
  • Swap beans: Black beans or pinto beans can be great alternatives, giving you a bit of a flavor twist.
  • Slow cooker variation: This is a lifesaver for busy days — just toss everything in and come back to a perfectly cooked chili!

How to Make Creamy White Chicken Chili Recipe

Step 1: Sauté the aromatics and peppers

Start by heating your olive oil in a large pot over medium heat. Add the chopped onion and cook until it’s fragrant and translucent, about 5 minutes. Then toss in the garlic and both the poblano and jalapeño peppers along with the cumin, smoked paprika, chili powder, and a pinch of salt and pepper. Let this mix cook slowly for about 5 to 10 minutes until everything smells incredibly fragrant. This step builds the base flavor, so don’t rush it!

Step 2: Cook the chicken in broth

Add the chicken breasts or thighs to the pot and pour in 4 cups of chicken broth. Season with a bit more salt and pepper, then partially cover and let everything simmer gently over medium-low heat for about 20 minutes. You’re aiming for tender, fully cooked chicken that’s easy to shred—don’t overcook it, or it can dry out, which we definitely want to avoid.

Step 3: Shred the chicken and add creaminess

While the chicken cooks, soften the cream cheese by microwaving it for 10-15 seconds—that way, it’ll blend smoothly into the chili. Once the chicken is cooked, pull it out and shred it with two forks. Then stir the cream cheese back into the pot until you get a luxuriously creamy base. Add the shredded chicken, white beans, salsa verde, and shredded cheddar cheese, stirring gently until the cheese melts and everything is well combined.

Step 4: Finish with fresh herbs and adjust consistency

Remove the pot from the heat and stir in freshly chopped cilantro. If your chili seems a bit thick, add a splash more broth to reach your preferred consistency. Ladle it into bowls and prepare for your favorite toppings.

Step 5: Top, zest, and enjoy!

This is my favorite part—loading up the chili with all the best garnishes: a dollop of yogurt or sour cream for tang, slices of creamy avocado, extra shredded cheddar, cilantro leaves, green onions, and finally a generous zest of fresh lime. It brings brightness, freshness, and texture that you won’t want to miss. Dig in while it’s warm and savor every comforting spoonful!

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Pro Tips for Making Creamy White Chicken Chili Recipe

  • Room Temperature Cream Cheese: Warming cream cheese slightly before adding prevents lumps and ensures silky smooth chili every time.
  • Don’t Skip the Poblano Peppers: They add a smoky depth different from jalapeños; I’ve learned they’re worth the prep effort.
  • Shred Chicken While Hot: It’s easier to pull apart and blends better into the chili’s creamy texture.
  • Adjust Broth Gradually: Add extra chicken broth little by little to get the perfect consistency—not too thin or thick.

How to Serve Creamy White Chicken Chili Recipe

A white bowl is filled with creamy orange soup mixed with chunks of light beige chicken and beans. The soup is topped with bright green chopped cilantro and scallions, large cubes of fresh green avocado, and a dollop of white sour cream. A small pile of shredded pale yellow cheese sits near the center. A woman's hand wearing a soft white sweater holds a piece of light brown cornbread above the bowl, ready to dip. Another white bowl of the same soup and a torn piece of bread sit in the background on a dark wood table, now changed to a white marbled texture. A metal spoon rests inside the front bowl. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m all about those finishing touches! For this creamy white chicken chili, I always go for creamy avocado slices, a sprinkle of extra sharp cheddar cheese, a cool dollop of plain yogurt or sour cream to balance the spice, fresh chopped cilantro for brightness, and a zest or squeeze of lime juice to lift the flavors. These are my favorite because they add texture, creaminess, and a pop of freshness that takes the chili from delicious to unforgettable.

Side Dishes

Pair this chili with warm, crusty cornbread or some lightly salted tortilla chips for the perfect crunch. Sometimes I like a simple mixed green salad dressed in lime vinaigrette to add a crisp, refreshing contrast to the creamy chili. If you want to keep things cozy, garlic bread or even a scoop of Spanish rice complements it nicely too.

Creative Ways to Present

For special occasions, I like to serve this chili in mini cast iron skillets at each guest’s place — it’s not only adorable but keeps the chili hot longer. Another fun idea is to turn it into chili-stuffed baked potatoes topped with the usual garnishes. If you’re hosting a casual gathering, a chili bar with lots of toppings laid out lets everyone customize their bowls, making mealtime interactive and fun.

Make Ahead and Storage

Storing Leftovers

Leftovers of this creamy white chicken chili store beautifully in the fridge for up to 3-4 days in a sealed container. I like to cool it completely before refrigerating to keep the texture intact. When you dig in the next day, you’ll notice the flavors actually deepen, making it even better the next day.

Freezing

I’ve had great success freezing this chili for up to 3 months. Just let it cool, portion it into freezer-safe containers or bags, and thaw overnight in the fridge before reheating. Keep in mind that fresh garnishes should be added after reheating since they won’t freeze well.

Reheating

To reheat, gently warm your chili on the stove over low heat, stirring occasionally to prevent sticking, and add a splash of broth or water if it thickens too much. Microwaving works, but I find the stove method keeps it creamier. Add fresh garnishes after heating for every bowl.

FAQs

  1. Can I make this Creamy White Chicken Chili Recipe without cream cheese?

    While cream cheese adds that signature creamy texture, you can substitute it with sour cream or Greek yogurt stirred in toward the end. Keep in mind the chili might be slightly less thick and rich, but it will still taste delicious.

  2. Is it better to use chicken breasts or thighs for this chili?

    Both work well, but chicken thighs tend to stay more tender and juicy after simmering, which I personally prefer. Breasts are leaner and might cook a bit faster, so watch cooking times closely to avoid dryness.

  3. Can I make this recipe in a slow cooker?

    Absolutely! The recipe includes slow cooker instructions that are super easy. Just combine the ingredients and cook on low for 6-7 hours or high for 4-5 hours, then shred the chicken and finish with beans, cheese, salsa verde, and cilantro.

  4. How spicy is this Creamy White Chicken Chili Recipe?

    The chili has a mild to medium heat, thanks to the poblano and jalapeño peppers. You can easily adjust the spice level by adding more jalapeños, leaving seeds in, or sprinkling in cayenne if you want some extra kick.

  5. What are good toppings to serve with this chili?

    Classic toppings include shredded cheddar cheese, sliced avocado, cilantro, sour cream or plain yogurt, green onions, and a squeeze of fresh lime juice or zest. They add freshness, creaminess, and texture to complement the rich chili.

Final Thoughts

This Creamy White Chicken Chili Recipe has truly earned a permanent spot in my recipe rotation because it’s comforting, flavorful, and easy to make, no matter your level in the kitchen. I love how versatile it is—perfect for casual dinners, meal prep, or even when friends drop by unexpectedly. I’m confident you’ll enjoy making it just as much as eating it, and your family or guests will keep asking for seconds. So go ahead, try it out, and let me know how your bowl turns out!

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Creamy White Chicken Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 761 reviews
  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Soup/Chili
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

This Creamy White Chicken Chili is a comforting and flavorful twist on traditional chili, combining tender shredded chicken, white beans, spicy poblano and jalapeño peppers, and a rich blend of cream cheese and cheddar. Perfect for cozy meals, this chili offers a creamy texture and a hint of smokiness from cumin and smoked paprika, balanced with fresh cilantro and zesty lime accents. It can be made on the stovetop or in a slow cooker for easy weeknight dinners.

Ingredients

Main 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, to taste
  • 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 (about 15 ounces)
  • 1/2 cup salsa verde
  • 1 cup shredded cheddar cheese
  • 1/2 cup fresh cilantro, chopped

For Serving

  • Avocado slices
  • Extra shredded cheddar cheese
  • Yogurt or sour cream
  • Lime zest and juice
  • Chopped green onions (optional)

Instructions

  1. Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until fragrant and softened. Stir in the minced garlic, chopped poblano peppers, cumin, smoked paprika, chili powder, and a pinch each of salt and black pepper. Cook for 5 to 10 minutes until very fragrant and the peppers start to soften.
  2. Add Chicken and Broth: Add the boneless, skinless chicken breasts or thighs to the pot. Pour in 4 cups of low-sodium chicken broth. Season with additional salt and pepper to taste. Partially cover the pot and let it simmer on medium-low heat for 20 minutes, or until the chicken is fully cooked through.
  3. Melt Cream Cheese: While the chicken cooks, melt the cream cheese in the microwave for 10 to 15 seconds until soft and spreadable.
  4. Shred Chicken and Combine Ingredients: Remove the cooked chicken from the pot and shred it using two forks. Stir the melted cream cheese into the broth until smooth. Return the shredded chicken, drained white beans, salsa verde, and shredded cheddar cheese to the pot. Cook for an additional 5 to 10 minutes, stirring occasionally, until the cheese is melted and the chili is heated through.
  5. Finish and Serve: Remove the pot from heat and stir in fresh chopped cilantro. If the chili is too thick, thin it with additional chicken broth until desired consistency is reached. Ladle the chili into bowls and top with yogurt or sour cream, extra cheddar cheese, avocado slices, cilantro, green onions if using, and a zest and squeeze of fresh lime juice. Serve immediately and enjoy!

Notes

  • You can adjust the heat by including or omitting the jalapeño seeds or leaving the jalapeño out entirely for a milder chili.
  • For a dairy-free version, omit cream cheese and cheddar and use a creamy non-dairy substitute.
  • The chili can be made in a slow cooker by combining all ingredients (except cheese and cilantro) and cooking on low for 6-7 hours or high for 4-5 hours, then adding cheese and cilantro before serving.
  • Leftovers store well in the refrigerator for up to 3 days and freeze nicely for up to 3 months.
  • Add extra chicken broth if you prefer a thinner chili consistency.

Nutrition

  • Serving Size: 1 cup (approximately)
  • Calories: 320
  • Sugar: 3 g
  • Sodium: 550 mg
  • Fat: 15 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 5 g
  • Protein: 30 g
  • Cholesterol: 70 mg
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Hi, I’m Julia! A foodie who believes in keeping cooking simple, fun, and full of flavor. From quick weeknight meals to tasty treats, I’m here to share recipes that make life a little easier—and a lot more delicious. Let’s get cooking!

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