If you’re after a cozy, flavor-packed meal that feels like a giant bowlful of comfort, look no further than this Creamy White Chicken Chili. It comes together quickly, yet has the big, bold flavors of a soul-soothing classic—tender chicken, white beans, melty cheese, and vibrant peppers all mingle in a luscious, lightly spiced broth that’s destined to become a family favorite.
Why You’ll Love This Recipe
- Ultra Creamy & Comforting: The blend of cream cheese, cheddar, and white beans creates a dreamy, velvety broth you’ll want to dive into with every spoonful.
- One-Pot Simplicity: Minimal fuss and minimal cleanup—this Creamy White Chicken Chili is made all in one pot (or slow cooker!) for weeknight ease.
- Customizable Spice & Toppings: Not too hot, not too mild—be your own chili chef and tweak the spice or pile on all your favorite garnishes.
- Great for Leftovers: The flavors get even better the next day, making it perfect for meal prep or next-day lunches.
Ingredients You’ll Need
What I truly love about this chili is how the short ingredient list delivers such big results. Every single item—from the vibrant poblanos to the creamy beans—brings something special to the table, building layers of flavor, texture, and irresistible coziness.
- Extra Virgin Olive Oil: Adds a rich, fruity base that helps the aromatics shine and keeps the chicken moist while cooking.
- Yellow Onion: Provides sweetness and depth, mellowing beautifully as it sautés.
- Garlic: Lends essential kick and warmth—freshly minced for max flavor.
- Poblano Peppers: These mild, smoky peppers add color and just the right amount of intrigue.
- Jalapeño: Gives a customizable heat—seed it if you want gentle warmth, or leave the seeds for spicier chili.
- Ground Cumin, Smoked Paprika, Chili Powder: This trio of spices delivers an earthy, gently smoky backbone with a whisper of heat.
- Kosher Salt & Black Pepper: Don’t skip the seasoning—it makes all the other flavors pop.
- Boneless, Skinless Chicken Breasts or Thighs: Pick your preferred cut; both get meltingly tender while simmering in the chili.
- Low-Sodium Chicken Broth: Forms the base of the soup, letting you control the saltiness.
- Cream Cheese: Makes the chili dreamy and thick—let it soften first for easy blending.
- White Beans: Mild and creamy, they soak up all the chili goodness and add body.
- Salsa Verde: Brings a fresh, zippy tang and a gentle green color boost.
- Shredded Cheddar Cheese: Melts into the broth, making it oozy and irresistible.
- Fresh Cilantro: Adds a burst of herbal brightness that balances the richness.
- Avocado, Cheddar Cheese, Yogurt, Lime Zest and Juice: Optional garnishes—but highly recommended for that final hit of freshness and color.
Variations
One of my favorite things about Creamy White Chicken Chili is its flexibility—there are so many little swaps or add-ins you can use to match your mood, your pantry, or your diet. Go ahead and have fun making it all your own!
- Make it Dairy-Free: Substitute dairy-free cream cheese and cheddar, or blend in extra beans for creamy texture without cheese.
- Lighten It Up: Skip the cream cheese and use low-fat yogurt at the end for a tangy finish.
- Go Extra Veggie: Add handfuls of baby spinach or corn to add color and even more delicious layers to your chili.
- Switch the Protein: Try shredded rotisserie chicken, leftover turkey, or even white fish for a simple twist.
How to Make Creamy White Chicken Chili
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. Toss in your chopped onion and cook until it turns soft and fragrant—about 5 minutes will do. Now, stir in the garlic, poblanos, jalapeño, and all your spices with a good pinch of salt and pepper. Let them sizzle for 5–10 minutes; you’ll know it’s ready when your kitchen smells absolutely heavenly.
Step 2: Simmer the Chicken
Nestle the chicken breasts or thighs right into your fragrant veggie-spice base, then pour in the chicken broth. Give everything a stir, season again, and bring to a simmer. Partially cover the pot and let it cook gently on medium-low for about 20 minutes, until the chicken shreds easily with two forks.
Step 3: Make it Creamy
While the chicken cooks, soften your cream cheese in the microwave for 10–15 seconds so it melts in effortlessly. Once the chicken’s done, pull it out and shred it well. Stir the cream cheese into the pot until the broth looks silky and creamy—no lumps, please!
Step 4: Add Beans, Cheese & Finish
Add your white beans, salsa verde, a hearty handful of cheddar cheese, and all that gorgeous shredded chicken back into the pot. Let everything bubble for another 5–10 minutes while the cheese melts and the flavors marry. Stir in fresh cilantro just before serving—you can add extra broth if you like it soupier.
Step 5: Top & Serve!
Ladle your Creamy White Chicken Chili into bowls, then have fun with toppings—try yogurt or sour cream, more cheddar, sliced avocado, fresh cilantro, green onions, and a finishing sprinkle of lime zest and juice. Serve immediately for maximum coziness!
Pro Tips for Making Creamy White Chicken Chili
- Cream Cheese Magic: Let your cream cheese come to room temperature so it melts into the chili smoothly—no clumps, just pure silkiness.
- Choose Your Chicken: Thighs give extra richness, while breasts stay lighter—pick what fits your taste (or use both for ultimate texture!).
- Broth Control: Start with less broth and add more at the end to reach your preferred chili thickness—you can always thin, but you can’t go back!
- Flavor Boost: Don’t skip the lime juice and zest at the end—they brighten up every spoonful and balance the cozy creaminess.
How to Serve Creamy White Chicken Chili
Garnishes
The real magic of Creamy White Chicken Chili is in the toppings—you get to play! A big dollop of cool yogurt or sour cream, a sprinkle of extra cheddar, silky avocado, fresh cilantro, green onions, and a big pop of zesty lime make each bowl feel (and taste) extra special. Don’t be shy—pile them on!
Side Dishes
This chili shines all on its own, but if you want to round out your meal, cornbread (classic or with jalapeños), warm tortillas, or a simple green salad are perfect partners. Even a batch of crispy tortilla chips on the side makes for irresistible chili scooping!
Creative Ways to Present
Get playful with presentation: ladle your chili into bread bowls for something extra homey, or serve mini portions in mugs for parties and game days. Set out a chili bar with all the fixings and let everyone top their own—who doesn’t love a DIY dinner?
Make Ahead and Storage
Storing Leftovers
Leftover Creamy White Chicken Chili keeps splendidly in the fridge for up to 4 days. Store it in an airtight container, and you’ll notice that the flavors become even more delicious overnight—making tomorrow’s lunch a treat.
Freezing
This chili is freezer-friendly! Cool it completely first, then pack it into freezer-safe containers. It’ll keep its flavor and soul-warming powers for up to 2 months. Just know that creamy soups sometimes separate a bit when thawed, but a quick stir as you reheat brings it right back together.
Reheating
To reheat, gently warm your Creamy White Chicken Chili over medium-low in a saucepan, stirring until heated through. If it’s a bit thick, splash in extra broth or milk. The microwave works too—just go in short bursts, stirring in between, until perfectly hot and creamy again.
FAQs
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Can I use rotisserie chicken in this Creamy White Chicken Chili?
Absolutely! Simply shred about 3 cups of rotisserie chicken and add it after the aromatics and broth have simmered, just in time to warm through with the beans, salsa verde, and cheese. It’s a fantastic shortcut!
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How spicy is this chili—and how can I adjust the heat?
The chili is flavorful but not overly hot as written. For milder chili, remove the seeds and membrane from your jalapeño, or skip it entirely. Want it hotter? Add another jalapeño, a pinch of cayenne, or a splash of hot sauce at the end.
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Is Creamy White Chicken Chili gluten-free?
Yes! All the base ingredients are naturally gluten-free. Just check the labels on your broth and salsa verde to make sure they don’t include hidden gluten sources (which is rare, but good to double-check).
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Can I make this Creamy White Chicken Chili in the slow cooker?
Definitely! Combine everything except the beans, cheddar, salsa, and cilantro in your slow cooker and cook for 6–7 hours on low or 4–5 on high. Add the remaining ingredients at the end for the perfect, creamy finish.
Final Thoughts
No matter the season, there’s something so satisfying about cozying up with a big bowl of Creamy White Chicken Chili. It’s hearty, deeply flavorful, and so easy to make your own—so gather your ingredients, set the table, and treat yourself (and your loved ones!) to a little bowl of happiness tonight!
Print
Creamy White Chicken Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Stovetop, Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Description
Creamy White Chicken Chili is a flavorful twist on traditional chili. This comforting dish features tender chicken, white beans, and a blend of spices in a creamy broth, topped with your favorite garnishes for a satisfying meal.
Ingredients
Main Chili:
- 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
Additional Ingredients:
- 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: Heat olive oil in a large pot. Cook onion, garlic, peppers, spices. Add chicken, 4 cups broth, and simmer. Shred chicken, stir in cream cheese, white beans, salsa verde, and cheddar. Cook, then stir in cilantro. Serve hot with desired toppings.
- Slow Cooker: Combine onion, garlic, peppers, spices, chicken, 4 cups broth, and cream cheese in the slow cooker. Cook on low for 6-7 hours or high for 4-5 hours. Shred chicken and stir in white beans, salsa verde, cheddar, and cilantro. Serve hot with desired toppings.
Notes
- You can customize the toppings to suit your preferences, such as adding sour cream, green onions, or hot sauce.
- This chili can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 31g
- Cholesterol: 95mg
