Description

This Creamy White Chicken Chili is a cozy, one-pot meal made with tender shredded chicken, smoky poblano peppers, white beans, and a touch of cream cheese. It’s hearty, slightly spicy, and perfectly comforting — ideal for chilly nights or easy family dinners. Serve with lime, avocado, and fresh cilantro for a bright and flavorful finish.

Ingredients

Scale

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 and chopped (optional for less heat)
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
1/2 cup salsa verde
1 cup shredded cheddar cheese
1/2 cup fresh cilantro, chopped
Avocado, cheddar cheese, and yogurt or sour cream, for topping
Lime zest and juice, for serving

Instructions

Heat olive oil in a large pot over medium heat. Add onion and cook until fragrant, about 5 minutes.
Stir in garlic, poblano peppers, jalapeño, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 5–10 minutes until vegetables are softened and aromatic.
Add chicken and pour in 4 cups of chicken broth. Partially cover and simmer for 20 minutes, or until the chicken is cooked through and tender.
Remove the chicken from the pot and shred it using two forks.
Microwave the cream cheese for 10–15 seconds to soften, then stir it into the pot until smooth.
Return the shredded chicken to the pot. Stir in white beans, salsa verde, and cheddar cheese. Simmer for 5–10 minutes until creamy and well combined.
Stir in chopped cilantro and add additional broth if a thinner consistency is desired.
Ladle the chili into bowls and top with avocado slices, extra cheese, yogurt or sour cream, cilantro, and lime zest. Serve warm and enjoy!

Notes

For extra spice, add more jalapeño or a pinch of cayenne pepper.
Use rotisserie chicken for a quicker meal prep option.
For a thicker texture, mash some beans before adding them to the pot.
This chili stores well — refrigerate for up to 4 days or freeze for up to 3 months.
Perfect served with beer bread, tortilla chips, or cornbread on the side.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner, Soup, Chili
Method: Stovetop or Slow Cooker
Cuisine: American, Southwestern

Nutrition

Serving Size: 1 bowl (approx. 1.5 cups)
Calories: 547 kcal
Sugar: 4 g
Sodium: 830 mg
Fat: 28 g
Saturated Fat: 11 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 6 g
Protein: 45 g
Cholesterol: 130 mg

Keywords: White Chicken Chili, creamy chili, chicken soup, easy chili recipe, one pot meal, comfort food, poblano chili, white bean chili, hearty soup, winter dinner