Introduction

This easy creamy white chicken chili is a comforting bowl perfect for chilly fall and winter evenings. Made with poblano peppers, jalapeños, shredded chicken, and a touch of cream cheese, it’s both spicy and creamy. Top it off with cheddar cheese, fresh cilantro, and avocado for a deliciously satisfying meal.

A white bowl filled with creamy orange soup, layered with tender pieces of chicken and small dark green vegetable chunks submerged in the broth. On top, there are vibrant green chopped scallions and fresh cilantro scattered generously. Bright green avocado chunks are placed near the edge, alongside two golden crispy tortilla chips. A dollop of white sour cream sits in the center, partially covered with shredded cheese. The bowl is set on a wooden surface with some bread pieces and a lemon wedge nearby, and a silver spoon rests inside the soup. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil

1 yellow onion, diced

2 poblano peppers, seeded and diced

1-2 jalapeños, seeded and diced (adjust for spice preference)

3 cloves garlic, minced

1 1/2 pounds boneless, skinless chicken breasts or thighs

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon oregano

4 cups chicken broth

4 ounces cream cheese, softened

1 (15-ounce) can white beans, drained and rinsed

1/2 cup shredded sharp cheddar cheese, plus more for topping

Salt and pepper to taste

Optional toppings: sour cream or plain yogurt, sliced avocado, chopped fresh cilantro, sliced green onions

Instructions

Step 1: Heat olive oil in a large pot over medium heat. Add diced onion, poblano peppers, jalapeños, and garlic. Cook, stirring occasionally, until the vegetables soften and become fragrant, about 5-7 minutes.

Step 2: Season the chicken with cumin, chili powder, oregano, salt, and pepper. Add the chicken to the pot and pour in the chicken broth. Bring to a simmer, cover, and cook until the chicken is cooked through, about 20-25 minutes.

Step 3: While the chicken cooks, microwave the cream cheese for about 30 seconds to soften it further for easy stirring.

Step 4: Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.

Step 5: Stir the softened cream cheese, white beans, and 1/2 cup shredded cheddar into the chili. Cook on low heat, stirring until the cream cheese melts and everything is well combined and heated through, about 5 minutes. Adjust seasoning with salt and pepper if needed.

Step 6: Ladle the chili into bowls and garnish with additional cheddar cheese, a dollop of sour cream or yogurt, sliced avocado, fresh cilantro, and green onions.

Tips & Variations

Use rotisserie chicken to save time — just add it when stirring in the cream cheese and beans.

For a milder chili, reduce or omit the jalapeños.

Add a squeeze of fresh lime juice before serving for a bright, fresh flavor.

Try substituting the cream cheese with Greek yogurt for a lighter creamy texture.

Serve with warm homemade beer bread or tortilla chips for dipping.

FAQs

Can I make this chili in a slow cooker?

Yes, cook the sautéed vegetables and spiced chicken with broth in the slow cooker on low for 4-6 hours or until the chicken is tender. Then shred the chicken, stir in cream cheese and beans, and cook another 15-30 minutes until creamy.

What can I use instead of white beans?

Great substitutes include cannellini beans or great northern beans. You can also leave out the beans entirely if preferred, though they add nice texture and creaminess.