This effortless, single-pot Creamy White Chicken Chili is the ultimate comfort food for those nippy fall and winter months. Bursting with mellow poblano peppers, a touch of zesty jalapeños for just the right kick, and tender shredded chicken, it’s a flavor explosion of spice and creaminess – totally addictive! Don’t even think about serving it without heaps of cheddar, fresh cilantro, and creamy avocado on top. It’s awesome solo, but turbo-charge your meal with some homemade beer bread for dipping.
If you’re looking for my culinary “greatest hits” each fall, i’m all about two things: white chicken chili and classic chicken noodle soup. I nailed the chicken noodle soup thing last October, so it’s high time I tackled this white chicken chili craving of mine. Truth be told, I was a bit of a white chicken chili skeptic for ages, but color me converted! Though, in my book, “chili” is always red and tomato-based, right? This recipe is more like a super-flavorful creamy chicken soup, amped up with yummy spices and a mountain of poblano peppers. Call it what you will, the bottom line is: this stuff is seriously delicious. And just the ticket for warming up on those chilly fall and winter evenings.
Making this chili is a breeze, check out the steps:
The real beauty of this chili is how incredibly fast and simple it is to whip up. You can go the speedy route and make it in one pot in under an hour right on your stovetop. Or, if you’re feeling lazy-chic, let it simmer low and slow in your trusty crockpot. First things first, sauté your onions and veggies until they smell absolutely amazing. Then, give your chicken a flavor boost by tossing it in some spices, and throw it into the pot. Next, pour in the broth and let that chicken gently simmer until it’s cooked through and practically falls apart when you look at it. While the chicken’s doing its thing, grab that cream cheese and nuke it in the microwave until it’s melty-smooth. Cream cheese is the secret weapon for that incredible creaminess. You only need a little bit, but trust me, it elevates this chili to legendary status. Once your chicken is cooked to perfection, take it out and shred it like a boss. Finally, stir that melted cream cheese into the chili base and finish it off with the shredded chicken and some good ol’ white beans. Oh, and don’t forget a generous sprinkle of cheddar cheese, because cheese is life!
Okay, seriously, let’s talk toppings.
Listen up, folks, the toppings are where the magic happens. Sure, chili is generally tasty, but what takes a chili recipe from “good” to “OMG, I need this in my life” is next-level toppings. So, you absolutely HAVE to go all-in on the toppings! Here’s my topping game plan: first, a mega-layer of shredded sharp cheddar cheese, then a dollop of creamy yogurt, slices of rich avocado, and finally, a shower of fresh cilantro and vibrant green onions.
And last but not least, beer bread on the side is non-negotiable. Seriously, beer bread for dipping is a chili commandment. For a split second I thought about tortilla chips, but nope. This chili demands a hearty slice of warm, homemade beer bread. It’s simply divine. And that’s seriously all there is to it! Super simple, but every single spoonful is pure bliss. Think a little bit spicy, totally creamy, packed with chicken, peppers, cheese, and all those mind-blowing toppings. A perfect, no-fuss November dinner when life is hectic and the nights are frosty!
Lastly, if you decide to whip up this Creamy White Chicken Chili (and you totally should), be sure to drop a comment and/or give this recipe a star rating! Seriously, I live for your feedback and always do my darnedest to respond to each and every comment. And of course, if you do make this recipe masterpiece, don’t forget to shout me out on Instagram! Scrolling through photos of your recipe creations is my absolute favorite thing! This effortless, single-pot Creamy White Chicken Chili is the ultimate comfort food for those nippy fall and winter months. Bursting with mellow poblano peppers, a touch of zesty jalapeños for just the right kick, and tender shredded chicken, it’s a flavor explosion of spice and creaminess – totally addictive! Don’t even think about serving it without heaps of cheddar, fresh cilantro, and creamy avocado on top. It’s awesome solo, but turbo-charge your meal with some homemade beer bread for dipping.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Calories Per Serving: 547 kcal
This effortless, single-pot Creamy White Chicken Chili is the ultimate comfort food for those nippy fall and winter months. Bursting with mellow poblano peppers, a touch of zesty jalapeños for just the right kick, and tender shredded chicken, it’s a flavor explosion of spice and creaminess – totally addictive! Don’t even think about serving it without heaps of cheddar, fresh cilantro, and creamy avocado on top. It’s awesome solo, but turbo-charge your meal with some homemade beer bread for dipping.
▢ 2 tablespoons extra virgin olive oil
▢ 1 medium yellow onion, diced
▢ 4 cloves garlic, minced or finely chopped
▢ 2 poblano peppers, seeds removed and diced
▢ 1 jalapeño, seeds removed, if desired and diced
▢ 2 teaspoons ground cumin
▢ 1 teaspoon smoked paprika
▢ ½ teaspoon chili powder
▢ Kosher salt and freshly ground black pepper
▢ 1 pound boneless, skinless chicken breasts or thighs
▢ 4-6 cups low-sodium chicken broth
▢ 4 ounces cream cheese, softened to room temperature
▢ 1 can cannellini beans, drained
▢ ½ cup salsa verde
▢ 1 cup shredded cheddar cheese
▢ ½ cup fresh cilantro, roughly chopped
▢ Avocado, cheddar cheese, and Greek yogurt, for serving
▢ Lime zest and juice, for serving
Stovetop Directions:
- Warm up the olive oil in a large pot over medium heat. Toss in the diced onion and cook until it becomes fragrant, around 5 minutes. Stir in the minced garlic, poblano peppers, cumin, paprika, chili powder, and a pinch each of salt and pepper. Sauté for 5-10 minutes, until they are incredibly fragrant. Add the chicken, followed by 4 cups of broth. Season generously with more salt and pepper. Partially cover the pot and let it simmer over medium-low heat for about 20 minutes, or until the chicken is fully cooked.
- Microwave the cream cheese for a brief 10-15 seconds to soften it.
- Remove the chicken and shred it using two forks. Stir the softened cream cheese into the chili until it’s perfectly smooth, then incorporate the shredded chicken, cannellini beans, salsa verde, and cheddar cheese. Continue cooking for 5-10 minutes, just until the cheese melts beautifully. Take it off the heat and stir in the fresh cilantro. If you want a thinner consistency, add a splash of extra broth.
- Dish out the chili into bowls. Go wild with toppings: Greek yogurt/sour cream, extra cheese, avocado slices, cilantro, and green onions. Finish with a sprinkle of lime zest over each bowl. Dig in and enjoy the deliciousness!
Crockpot Directions:
- In your slow cooker, combine the diced onion, garlic, poblano peppers, cumin, paprika, and chili powder. Nestle the chicken on top, then pour in 4 cups of broth and dollops of cream cheese. Season with salt and pepper.
- Cover and let it cook on low heat for 6-7 hours or on high heat for 4-5 hours.
- Shred the chicken right in the crockpot using a couple of forks. Stir in the cannellini beans, salsa verde, cheddar, and cilantro.
- Serve up the chili into bowls. Load up with your favorite toppings: Greek yogurt/sour cream, cheese, avocado slices, cilantro, and green onions. Brighten it up with lime zest over each bowl. Grab a spoon and prepare to be amazed!