Name: Creamy Chicken Chili Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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; 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, for serving; Additional shredded cheddar cheese, for serving; Plain yogurt, for serving; Lime zest and lime juice, for serving

If you’re on the hunt for a comforting, rich, and oh-so-delicious meal, this Creamy Chicken Chili Recipe is a total game-changer. I absolutely love how it balances the smoky heat of peppers with the silky smoothness of cream cheese, making every spoonful feel like a warm hug. Whether you’re feeding a busy family or prepping for a cozy night in, this creamy chili will quickly become your go-to.

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Why You’ll Love This Recipe

Creamy and comforting: The cream cheese adds a luscious texture that transforms this chili into a cozy meal perfect for chilly evenings.
Flavor-packed but not overwhelming: The combination of poblanos and jalapeños brings smoky warmth without overpowering the dish.
Simple ingredients, big impact: You probably have most of these pantry staples on hand already, making this a quick go-to for busy days.
Family favorite every time: My crew goes crazy for this one, and I’m betting yours will too!

A white bowl filled with creamy orange soup layered with shredded white cheese, chunks of green avocado, and topped with green chopped scallions and chopped cilantro leaves scattered generously across the surface. Pieces of tender white chicken pieces are partially submerged in the soup, which has a smooth texture with some small visible bits of vegetables. A silver spoon rests inside the bowl on the left side, and the bowl sits on a wooden table with a piece of bread and some crumbs to the top right. A striped cloth napkin is near the bowl on the bottom left with a small lime wedge partly visible at the bottom right. photo taken with an iphone --ar 2:3 --v 7 - Creamy Chicken Chili, Creamy Chicken Chili recipe, Best chicken chili, Comforting chili recipes, Easy creamy chili

Ingredients You’ll Need

The beauty of this Creamy Chicken Chili Recipe is in the way the ingredients come together: smoky peppers, creamy cheese, tender chicken, and hearty beans all married with fresh cilantro and lime for brightness. Plus, it’s pretty forgiving if you want to swap things out or add your twist.

Flat lay of a small white ceramic bowl of extra virgin olive oil, one whole medium yellow onion, four peeled garlic cloves, two fresh poblano peppers, one green jalapeño pepper, a small white ceramic bowl of ground cumin, a small white ceramic bowl of smoked paprika, a small white ceramic bowl of chili powder, a raw boneless, skinless chicken breast, a small white ceramic bowl of low-sodium chicken broth, a block of cream cheese, a small white ceramic bowl of drained white beans, a small white ceramic bowl of salsa verde, a small white ceramic bowl of shredded cheddar cheese, a small white ceramic bowl of fresh chopped cilantro, one whole avocado, one whole lime with zest, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Creamy Chicken Chili, Creamy Chicken Chili recipe, Best chicken chili, Comforting chili recipes, Easy creamy chili

Extra virgin olive oil: This is your flavor-launching base, so go for quality to add richness.
Yellow onion: Gives sweetness and depth to the chili as it softens.
Garlic cloves: Freshly minced or grated garlic amps up the savory notes beautifully.
Poblano peppers: These provide smoky heat without too much spice, just the right amount.
Jalapeño: Optional and adjustable if you want extra kick—seeded to control the spice level.
Ground cumin: Essential for that earthy warmth we love in chili.
Smoked paprika: Brings a subtle smoky flavor that complements the poblanos perfectly.
Chili powder: Adds a gentle punch of chili flavor without burning your tongue.
Kosher salt and black pepper: To season and balance all the flavors.
Boneless, skinless chicken breasts or thighs: I personally prefer thighs for extra juiciness but breasts work great too.
Low-sodium chicken broth: Keeps the chili flavorful but not overly salty.
Cream cheese: The star ingredient that makes this chili irresistibly creamy—make sure it’s softened for easier incorporation.
White beans: Adds body and a gentle bite—I used drained canned beans for convenience.
Salsa verde: Another layer of tangy flavor that brightens the whole dish.
Shredded cheddar cheese: A melty, sharp topper perfect for serving.
Fresh cilantro: Chopped cilantro brings freshness right at the end.
Avocado, cheddar cheese, yogurt: These are my go-to toppings that add creaminess and cooling relief if your chili is spicy.
Lime zest and juice: My secret weapon for a fresh kick—don’t skip!

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

One of my favorite things about this creamy chicken chili recipe is how easy it is to tweak it according to your mood or what’s in your fridge. I encourage you to make it your own by experimenting with some variations.

Vegetarian version: Swap chicken for extra beans or hearty veggies like zucchini and corn—I tried this for a meatless Monday and it was just as satisfying.
Spice it up: Add extra jalapeños or a pinch of cayenne if you like things fiery; just remember to taste as you go so you don’t overpower the creaminess.
Use Greek yogurt instead of cream cheese: For a lighter twist, this sub works well, though you’ll want to add it at the end and heat gently to avoid curdling.
Slow cooker adaptation: Brown your chicken and veggies first, then throw everything into a slow cooker—set it for 4 hours on high, and you’ve got a perfectly melded chili ready when you get home.

How to Make Creamy Chicken Chili Recipe

Step 1: Sauté Your Aromatics and Peppers

Start by heating the olive oil over medium heat in a large pot or Dutch oven. Toss in your chopped onion and sauté until soft and translucent, usually about 5 minutes. Then add the minced garlic, chopped poblano peppers, and jalapeño—if you’re using it—and cook for another 3 to 4 minutes. You’ll know it’s just right when the peppers have softened and the kitchen smells amazing. Just be careful not to burn the garlic, as that can make the chili bitter.

Step 2: Add Spices and Chicken

Sprinkle in the ground cumin, smoked paprika, chili powder, salt, and pepper. Stir everything well to coat the veggies and get those spices fragrant, about 1 minute. Then add your chicken breasts or thighs whole—no need to pre-cook. This is where patience pays off because the chicken will cook gently in the broth and soak up all those awesome spices.

Step 3: Pour in Broth and Simmer

Pour in 4 cups of the chicken broth to cover the chicken. Bring it to a gentle boil, then reduce to a simmer. Cover and let it cook for about 20 minutes, or until the chicken is cooked through and tender. I like to shred the chicken right in the pot with two forks—that way you get juicy, bite-sized pieces mingling perfectly with the broth.

Step 4: Stir in Cream Cheese, Beans, and Salsa Verde

Once your chicken is shredded, stir in the cream cheese until it melts smoothly into the chili, creating that signature creamy texture. Next, add the drained white beans and salsa verde. This mix adds lovely body and a tangy zip that keeps the dish lively and comforting all at once. If the chili feels too thick, add more chicken broth until it reaches your desired consistency.

Step 5: Serve with Cheese, Cilantro, and Toppings

To finish, sprinkle shredded cheddar cheese and chopped fresh cilantro over the top. I always add a squeeze of fresh lime juice and some zest last—they brighten everything up in a way that feels fresh and vibrant. Serve hot with your favorite toppings like avocado slices, extra cheese, or a dollop of plain yogurt for a cool contrast.

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Pro Tips for Making Creamy Chicken Chili Recipe

Softening Cream Cheese: Let your cream cheese come to room temperature before adding—it melts into the chili so much nicer and prevents clumps.
Shredding Chicken Easily: After simmering, I shred the chicken directly in the pot using two forks; less cleanup and the chicken soaks up more broth flavor.
Taste as You Go: The salt and spice levels can vary depending on your broth and salsa verde, so adjust gradually to balance the flavors perfectly.
Don’t Skip the Lime: Adding fresh lime zest and juice at the end brightens the dish and lifts all those deep flavors—trust me on this one!

How to Serve Creamy Chicken Chili Recipe

A white bowl filled with light orange creamy soup with pieces of shredded chicken and small chunks of green poblano peppers spread around. On the right side inside the bowl, there are two golden toasted tortilla slices slightly curved, and near the top are green avocado cubes. In the middle, there is a dollop of white sour cream topped with chopped green onions and cilantro leaves scattered around the bowl’s edges. A silver spoon rests on the left side inside the bowl. The bowl sits on a wooden surface with a piece of light brown cornbread and a wedge of lime near the top right corner, and a folded striped cloth napkin is visible in the bottom right corner. Photo taken with an iphone --ar 2:3 --v 7 - Creamy Chicken Chili, Creamy Chicken Chili recipe, Best chicken chili, Comforting chili recipes, Easy creamy chili

Garnishes

I love topping this creamy chicken chili with extra shredded cheddar, fresh chopped cilantro, and creamy avocado slices. A dollop of plain yogurt or sour cream adds a lovely cooling contrast, especially when the chili has a bit of a spicy kick. And a sprinkle of lime zest just makes it sing!

Side Dishes

To make it a meal, I usually serve it alongside warm beer bread or crusty cornbread—perfect for dipping and soaking up all that creamy goodness. A simple side salad or roasted veggies also complement the chili nicely if you want something fresh on the plate.

Creative Ways to Present

For parties or special occasions, try serving this creamy chicken chili in mini bread bowls or over baked potatoes for a fun twist. I once layered it in a baked casserole dish topped with tortilla chips and melted cheese—a huge hit with friends who loved the extra crunch and cheesy finish!

Make Ahead and Storage

Storing Leftovers

I store leftover creamy chicken chili in airtight containers in the fridge, and it usually lasts 3-4 days. The flavors deepen over time, so it’s perfect for meal prep or quick lunches through the week.

Freezing

This recipe freezes beautifully! Just cool it completely, portion it into freezer-safe containers, and it’ll keep well for up to 3 months. When you’re ready, thaw overnight in the fridge.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally to keep the cream cheese from separating. If it seems thick, add a splash of chicken broth or water to loosen up the consistency. Microwave works in a pinch, but I prefer the stovetop for best texture.

FAQs

Can I use chicken thighs instead of breasts in this Creamy Chicken Chili Recipe?

Absolutely! I actually prefer chicken thighs for their juiciness and richer flavor, but chicken breasts work perfectly too. Just adjust cooking time slightly to ensure they’re tender and cooked through.
How can I make this chili less spicy?

To reduce the spice, remove the seeds and membranes from the poblanos and jalapeño peppers, or use fewer jalapeños. You can also tone down chili powder or omit it completely. The cream cheese and yogurt toppings help mellow heat as well.
Is this Creamy Chicken Chili Recipe suitable for meal prep?

Yes! It stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. It actually tastes even better the next day as the flavors meld together nicely.
Can I make this chili in a slow cooker?

You sure can! Cut back on the broth a bit to avoid it getting too watery. I recommend browning the chicken and sautéing the veggies before adding them to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
What can I serve with this creamy chicken chili?

Classic sides like cornbread or beer bread are amazing for soaking up the chili. A fresh green salad or roasted vegetables also balance out the creaminess well.

Final Thoughts

I used to think all chili had to be thick and tomato-heavy, but this Creamy Chicken Chili Recipe totally changed the game for me. It’s cozy, satisfying, and packed with flavor yet so easy to make. I’m telling you, once you try it, you’ll find yourself coming back to this recipe again and again, especially when you want that perfect blend of smoky, creamy, and comforting all in one bowl. Grab your ingredients, cozy up in your kitchen, and enjoy the magic!