Jump to Recipe· 4.9 from 137 reviews

I’m so excited to share this Creamy White Chicken Chili Recipe with you because it’s one of those dishes that feels like a cozy hug in a bowl. The creamy texture combined with just the right amount of spice makes it perfect for chilly evenings or anytime you want comfort food that’s a bit different from the usual. I love how it’s packed with flavor but still light enough that you won’t feel weighed down after eating it.

When I first tried this recipe, I was amazed at how easy it was to pull together yet so satisfying. Whether you’re making it on the stovetop or using a slow cooker for a hands-off meal, this Creamy White Chicken Chili Recipe strikes that beautiful balance of hearty and creamy. You’ll find that it becomes a go-to recipe that your whole family will ask for again and again.

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Why You’ll Love This Recipe

  • Rich Creamy Flavor: The cream cheese and cheddar blend perfectly for a velvety chili experience without being heavy.
  • Easy to Customize: Add more heat or swap ingredients based on what you have on hand — it adapts well!
  • Great for Meal Prep: It reheats beautifully, making lunches or dinners hassle-free during busy weeks.
  • Family-Friendly Comfort: Mild spice and familiar ingredients make it a hit with kids and adults alike.
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

The magic of this Creamy White Chicken Chili Recipe is in how the ingredients come together — fresh peppers give it a subtle kick, while the beans and chicken add heartiness. I always buy fresh poblano and jalapeño peppers because their flavor really shines through in the chili.

  • Extra virgin olive oil: Helps sauté the veggies and adds a touch of richness without overpowering flavors.
  • Yellow onion: Classic base that brings sweetness and depth.
  • Garlic: Fresh minced or grated garlic gives that essential aromatic punch.
  • Poblano peppers: Mild heat and smoky undertone, perfect for warming but not burning.
  • Jalapeño: Optional heat booster — I usually seed it unless I want extra spice!
  • Ground cumin: Adds earthiness and warmth essential to chili flavor.
  • Smoked paprika: Smokes up your chili without needing a grill.
  • Chili powder: Mild heat and chili complexity.
  • Kosher salt and black pepper: For seasoning — always season to taste.
  • Boneless, skinless chicken breasts or thighs: Both work wonderfully; thighs are juicier while breasts are leaner.
  • Low-sodium chicken broth: Keeps the broth flavorful without being too salty.
  • Cream cheese: The secret to that silky, creamy texture everyone loves.
  • White beans: Adds creaminess and protein — great for a filling meal.
  • Salsa verde: Brings tang and brightness to balance the creaminess.
  • Shredded cheddar cheese: Melts beautifully into the chili for added flavor depth.
  • Fresh cilantro: Just before serving, for a fresh herbal kick.
  • Avocado, cheddar cheese, and yogurt for serving: These toppings turn every spoonful into a flavorful, creamy bite.
  • Lime zest and juice: I love adding lime zest — it brightens the whole bowl like magic.
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 to switch things up depending on the season or what’s in my fridge. The beauty of this Creamy White Chicken Chili Recipe is it’s flexible, so feel free to get creative and make it your own!

  • Spice level boost: Adding more jalapeños or a dash of cayenne makes this chili pleasantly spicy — my husband prefers it this way!
  • Vegan twist: Swap chicken for firm tofu or extra beans, and use vegan cream cheese for a dairy-free version that still feels indulgent.
  • Slow cooker method: Perfect for busy days; I let it cook all day and come home to that wonderful aroma and no fuss.
  • Extra veggies: Throw in corn or diced zucchini to sneak in more veggies — my kids never notice!

How to Make Creamy White Chicken Chili Recipe

Step 1: Sauté the Aromatics and Peppers

Start by heating olive oil over medium heat in a large pot — the smell of onions softening sets the tone for the whole dish. Once the onion is translucent and fragrant (about five minutes), stir in the garlic, poblanos, and spices along with a pinch of salt and pepper. Cooking this until you can really smell the cumin and paprika (about 5-10 minutes) brings out a depth that’ll wow your taste buds later.

Step 2: Simmer the Chicken

Next, add your chicken pieces and pour in 4 cups of chicken broth. Season again lightly with salt and pepper, then partially cover and let it simmer gently over medium-low heat for around 20 minutes. You want the chicken to be cooked through but still tender enough to shred easily — don’t rush this step since the broth will soak up all those flavors.

Step 3: Melt in the Cream Cheese and Shred the Chicken

While the chicken simmers, pop your cream cheese into the microwave for about 10-15 seconds so it softens enough to stir smoothly into your pot. Carefully remove the cooked chicken with two forks and shred it finely — this is a bit therapeutic and makes the chili comforting in texture. Stir the cream cheese in first so it melts evenly, then add the shredded chicken, white beans, salsa verde, and cheddar cheese. Let everything cook together for 5-10 more minutes until the cheese fully melts and the chili thickens.

Step 4: Final Touches and Serving

Remove the chili from heat and gently stir in fresh cilantro for a hint of herbal brightness. If the chili feels too thick, add a little more broth to reach your preferred consistency. When ready, serve it in bowls topped with your favorite garnishes like creamy yogurt or sour cream, extra shredded cheese, ripe avocado slices, and a sprinkle of lime zest. Trust me, these final touches take the flavor to another level!

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Pro Tips for Making Creamy White Chicken Chili Recipe

  • Softening Spices First: Toast your cumin and paprika in the oil with the veggies for a minute before adding liquids to really unlock their flavors.
  • Shredding Technique: Use two forks to shred chicken finely — it blends better into the chili and feels more luxurious.
  • Cream Cheese Magic: Let cream cheese come to room temperature before microwaving so it melts smoothly without clumps.
  • Avoiding Overcooking: Don’t boil vigorously after adding cheese and cream; gentle simmering prevents curdling and keeps it creamy.

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 always top my Creamy White Chicken Chili Recipe with diced avocado, a dollop of yogurt or sour cream, extra shredded cheddar, and a handful of chopped fresh cilantro. Lime zest and a squeeze of juice brighten everything up and make each bite feel fresh. These simple toppings elevate the dish from good to unforgettable.

Side Dishes

For sides, I love pairing it with a simple green salad or warm, crusty cornbread — both soak up the chili’s flavors beautifully. Sometimes I serve tortilla chips alongside to scoop up every last bite or even throw in some roasted sweet potatoes for a heartier meal.

Creative Ways to Present

For entertaining, try serving this chili in small, individual ramekins topped with a mini stack of avocado slices and a sprinkle of queso fresco. You can also drizzle a little chipotle crema on top for a smoky flair. These touches make the dish feel extra special without extra fuss.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover Creamy White Chicken Chili Recipe in airtight containers in the fridge. It keeps well for about 3-4 days, and honestly, the flavors deepen overnight — the next day’s even better!

Freezing

I’ve frozen this chili a couple of times with great success. Just cool it completely, portion into freezer-safe containers, and freeze for up to 3 months. When thawed, it maintains its creamy texture without separation, which is always a win.

Reheating

I reheat leftovers gently on the stove over low heat, stirring frequently to prevent sticking or curdling. Adding a splash of broth while reheating helps keep the chili nice and creamy, just like when freshly made.

FAQs

  1. Can I make this Creamy White Chicken Chili Recipe in a slow cooker?

    Absolutely! This recipe works wonderfully in a slow cooker — just combine everything except the beans, cheese, and cilantro at the start, then add those in during the last 30 minutes of cooking to keep their texture and freshness.

  2. What’s the best way to shred chicken for this chili?

    Using two forks to pull apart cooked chicken gives you the perfect consistency for mixing into the chili. I find this method quicker and produces finer shreds than chopping, making the texture melt smoothly in every bite.

  3. Can I use canned chicken instead of fresh chicken?

    While fresh chicken delivers better flavor and texture, canned chicken can work in a pinch. Just add it near the end of cooking to avoid overcooking and drying it out.

  4. Is this recipe spicy?

    This Creamy White Chicken Chili Recipe has a gentle warmth from the poblano and jalapeño peppers, so it’s mildly spicy but very approachable — you can always adjust the heat by adding more or removing seeds.

  5. Can I use Greek yogurt instead of sour cream?

    Definitely! Greek yogurt adds a nice tang and creaminess with fewer calories, plus it’s a great option if you want a healthier topping without sacrificing flavor.

Final Thoughts

This Creamy White Chicken Chili Recipe feels like a warm conversation — familiar, comforting, and full of love. It’s the kind of dish I return to whenever I want something satisfying without too much fuss. Give it a try, and I’m confident it will become one of your favorite chillers for cold nights, busy weeks, or casual gatherings. Trust me, once you make this, it’ll likely earn a permanent spot in your recipe box.

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Creamy White Chicken Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 137 reviews
  • Author: Nora
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Soup/Chili
  • Method: Stovetop
  • Cuisine: American
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Description

This Creamy White Chicken Chili is a flavorful and comforting dish combining tender shredded chicken, white beans, poblano peppers, and a creamy blend of cheeses and spices. Perfect for a cozy dinner, it can be prepared on the stovetop or in a slow cooker, offering versatility and ease for any home cook.

Ingredients

Base 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

Spices

  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • Kosher salt and black pepper, to taste

Chicken and Broth

  • 1 pound boneless, skinless chicken breasts or thighs
  • 4-6 cups low-sodium chicken broth

Creamy & Flavorful Additions

  • 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

For Serving

  • Avocado slices
  • Additional shredded cheddar cheese
  • Yogurt or sour cream
  • Lime zest and juice
  • Green onions (optional)

Instructions

  1. Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until fragrant and slightly translucent, about 5 minutes. Stir in the garlic, poblano peppers, cumin, smoked paprika, chili powder, and a pinch each of kosher salt and black pepper. Continue cooking for 5-10 minutes until the mixture is very fragrant.
  2. Simmer Chicken: Add the whole chicken breasts or thighs to the pot, then pour in 4 cups of the 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: Transfer 4 ounces of cream cheese to a microwave-safe bowl and melt it in the microwave for 10-15 seconds until soft and creamy.
  4. Shred Chicken and Combine: Remove the cooked chicken from the pot and shred it using two forks. Stir the melted cream cheese into the pot until smooth. Then, return the shredded chicken to the pot, add the drained white beans, salsa verde, and shredded cheddar cheese. Cook for an additional 5-10 minutes until the cheddar cheese melts completely. Remove from heat and stir in the chopped fresh cilantro.
  5. Adjust Consistency: If the chili is too thick, thin it by adding additional chicken broth as needed.
  6. Serve: Ladle the creamy white chicken chili into bowls. Top each serving with dollops of yogurt or sour cream, avocado slices, extra shredded cheddar cheese, cilantro, green onions if using, and finish with freshly grated lime zest and a squeeze of lime juice. Enjoy your comforting meal!

Notes

  • You can use either chicken breasts or thighs based on preference; thighs yield a moister texture.
  • For less heat, omit the jalapeño or remove seeds entirely.
  • If preferred, use plain Greek yogurt instead of sour cream for a healthier topping.
  • Leftovers keep well in the refrigerator for up to 3 days.
  • This chili can be easily doubled for larger gatherings.

Nutrition

  • Serving Size: 1 bowl (about 1.5 cups)
  • Calories: 320 kcal
  • Sugar: 3 g
  • Sodium: 450 mg
  • Fat: 14 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 5 g
  • Protein: 29 g
  • Cholesterol: 75 mg
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Hey there, I’m Nora Blake, the foodie behind LittleSpoonBites.com! I’m here to make cooking YUMMY, EASY, and a whole lotta FUN! From cozy dinners to sweet treats, I’m all about simple recipes that taste like a warm hug. So grab a spoon, tie that apron, and let’s whip up something DELICIOUS together!

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